Q1: Does this cottage cheese ice cream actually taste like real ice cream?

Yes, it's amazing! While the texture is slightly different from a traditional, high-fat churned ice cream, the flavor is incredible. When you blend the cottage cheese until it is completely smooth, it creates a rich, creamy, and tangy base that is very similar to a frozen cheesecake or a thick, premium frozen yogurt . The pumpkin and spices give it the authentic taste of a classic pumpkin pie.

Q2: Do I have to use a Ninja Creami to make this recipe?

No, you do not! As outlined in the instructions, you can make a delicious, soft-serve-style version using the blender "ice cube" method . However, the Ninja Creami will produce a vastly superior texture. Because this is a lower-fat, lower-sugar ice cream base, it freezes very hard. The Ninja Creami's "creamify" process shaves any ice crystals and blends them into an incredibly smooth, creamy, and scoopable texture that is almost identical to traditional ice cream.

Q3: Can I use pumpkin pie filling instead of 100% pure pumpkin purée?

No, you should not use pumpkin pie filling for this recipe. Pumpkin pie filling is already sweetened and contains a mix of spices and other ingredients, which will throw off the balance of the recipe. 100% pure pumpkin purée is just cooked and puréed pumpkin, which allows you to control the amount of sugar and spice in your ice cream for a perfectly balanced result.

Q4: What is the alternative to using cottage cheese in this recipe?

As the recipe notes, you can create a more traditional, decadent (but less protein-rich) version by substituting the 3 cups of cottage cheese with 8 ounces of softened cream cheese and 1 1/2 cups of heavy cream . Simply blend all the ingredients together as directed.

Q5: Can I make this recipe vegan?

Q5: Can I make this recipe vegan? To make this recipe vegan would require substituting the main ingredient. You could try using a vegan cottage cheese or cream cheese substitute (often made from tofu or cashews). The final texture will vary depending on the product you use. You would also need to ensure your pumpkin spice blend does not contain any milk powder.

The Best Creamy & Healthy Pumpkin Ice Cream (High-Protein!)

A healthy, high-protein, and easy-to-make pumpkin ice cream using cottage cheese as a base. This no-churn recipe involves blending pumpkin puree with cottage cheese, maple syrup, vanilla, and pumpkin pie spice until smooth. The article provides two methods for freezing: a Ninja Creami method for a traditional scoopable texture, and a blender method where the mixture is frozen in ice cube trays and then re-blended into a soft-serve style ice cream.

Author: Evelyn
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 4 hours 10 minutes (using blender method)
Yield: 6-8 servings 1x
Category: Dessert
Method: Blending, No-Churn, Freezing
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1/2 cup pumpkin puree
3 cups cottage cheese (or 8 ounces cream cheese plus 1 1/2 cups heavy cream)
1/2 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice

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Instructions

Ninja Creami Method:
Combine the pumpkin puree, cottage cheese, maple syrup, vanilla extract, and pumpkin pie spice in a blender. Blend for 30 seconds, or until completely smooth.
Pour the mixture into a Ninja Creami pint container and freeze for 8-12 hours until solid.
When ready to enjoy, process the frozen pint in the Ninja Creami on the ‘Ice Cream’ or ‘Lite Ice Cream’ setting. Add any desired mix-ins using the ‘Mix-in’ function.
Blender Method:
Combine all ingredients in a blender and blend for 30 seconds, or until completely smooth.
Pour the mixture into ice cube trays and freeze for about 4-6 hours until solid.
When ready to enjoy, place the frozen ice cream cubes into the blender.
Blend until smooth, adding a small amount of milk or extra pumpkin puree as needed to help the mixture blend into a soft-serve consistency. Enjoy immediately.

Notes

This recipe offers two different methods depending on the equipment you have: a Ninja Creami for a scoopable texture or a standard blender and ice cube trays for a soft-serve texture.
An alternative, richer base can be made by substituting the cottage cheese with 8 ounces of cream cheese and 1 1/2 cups of heavy cream.
You can add mix-ins like chocolate chips or nuts after the initial blending process.

Nutrition

Serving Size: 1/6 of recipe
Calories: 180-220
Sugar: 18-24 g
Sodium: 350-450 mg
Fat: 5-8 g
Saturated Fat: 3-5 g
Trans Fat: 0 g
Carbohydrates: 20-25 g
Fiber: 2-3 g
Protein: 15-18 g
Cholesterol: 20-30 mg

Find it online: https://cookupjoy.com/pumpkin-ice-cream/