Description
This High-Protein Pumpkin Ice Cream is a delightful treat made with creamy cottage cheese, pumpkin puree, and sweet maple syrup. It’s an easy dessert that satisfies your sweet cravings while adding a healthy twist. Perfect for a comforting dessert or a quick snack!
Ingredients
Scale
- 1 ½ cups full fat cottage cheese
- ¼ cup pumpkin puree
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- ¼ cup Simple Mills Honey Cinnamon Sweet Thins (chopped or regular cinnamon graham crackers)
Instructions
- Combine the cottage cheese, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice in a high-powered blender. Blend until the mixture is completely smooth, for about 1 to 2 minutes, ensuring no cottage cheese curds remain.
- Transfer the blended mixture into a Ninja Creami pint container, ensuring it does not exceed the MAX FILL line.
- Freeze the container on a level surface for at least 24 hours.
- After freezing, process the mixture using the Lite Ice Cream setting.
- If the ice cream appears crumbly after the initial spin, add 1 to 2 tablespoons of milk and use the Re-Spin function.
- Create a well in the center of the ice cream and add the chopped graham crackers, then process with the Mix-In cycle.
- Scoop the ice cream into a bowl and, if desired, top with additional crushed graham crackers and a sprinkle of cinnamon or pumpkin pie spice.
Notes
Ensure the mixture is smooth for the best texture.
Feel free to substitute with your favorite sweetener if desired.
Store any leftovers in the freezer for a delectable treat later.
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 20g
- Sodium: 690mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg