Ingredients
Scale
- 16 oz (1 container) Low-fat or full-fat cottage cheese
- 1/2 cup Pure pumpkin puree (not pumpkin pie filling)
- 3 tbsp Pure maple syrup or honey (adjust to taste)
- 1 tsp Vanilla extract
- 1.5 tsp Pumpkin pie spice
- 1 scoop Vanilla protein powder (optional, for extra protein)
- Optional mix-ins: Crushed graham crackers, pecans, or mini chocolate chips
Instructions
- Place the cottage cheese, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice into a high-speed blender or food processor. If you are using protein powder, add it now. Blend on high until the mixture is completely smooth and creamy. Ensure there are no lumps left from the cottage cheese; the texture should resemble a thick pudding.
- Pour the blended mixture into a freezer-safe container or back into the original cottage cheese tub. If you want some crunch, fold in your crushed graham crackers or chopped pecans using a spatula. This adds a wonderful contrast to the smooth ice cream base.
- Cover the container with a lid or plastic wrap. Place it in the freezer for about 3 to 4 hours. For the best consistency, take the container out every hour and give it a vigorous stir. This helps break up ice crystals and ensures a creamier result. Once it reaches your desired firmness, scoop it into bowls and enjoy immediately.
- Cook Time: 4 hours 10 minutes