Cottage Cheese Protein Pumpkin Pie Ice Cream
This dessert delivers rich autumn flavor in every cool, creamy scoop. It is the perfect refreshing treat to share with family.
Ingredients
For the Graham Crumble
- 3/4 cup Graham Cracker Crumbs
- 2 tbsp Melted Butter
- 1 tbsp Brown Sugar
- 1 pinch Salt
For the Ice Cream
- 2 1/2 cups Full Fat Cottage Cheese
- 3/4 cup Pumpkin Puree
- 1/2 cup Sweetened Condensed Milk
- 3 tbsp Maple Syrup
- 1 1/2 tsp Pumpkin Pie Spice
- 1 tsp Vanilla Extract
- 1/8 tsp Salt
- 1 cup Heavy Cream, Cold
Equipment
- blender
- hand mixer
- loaf pan
Instructions
- Stir together the graham cracker crumbs, melted butter, brown sugar and salt. Toast in a skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant and clumpy, then spread on a plate to cool completely. It crisps up as it cools.
- Place a 9x5-inch loaf pan in the freezer. Add the cottage cheese, pumpkin puree, sweetened condensed milk, maple syrup, pumpkin pie spice, vanilla and salt to a high-speed blender and blend for 1 to 2 minutes until completely silky.
- In a large chilled bowl, whip the heavy cream with a hand mixer until stiff peaks form, about 2 to 3 minutes.
- Stir a large spoonful of the pumpkin mixture into the whipped cream to lighten it. Gently fold in the rest until smooth and evenly orange.
- Spread half of the ice cream into the chilled pan and sprinkle with half of the graham crumble. Top with the remaining ice cream and finish with the rest of the crumble. Press plastic wrap onto the surface and freeze for at least 6 hours or overnight.
- Let the ice cream soften at room temperature for 10 to 15 minutes before scooping. It tastes like a frozen slice of pumpkin pie with a crunchy crust in every bite.
Nutrition
Serving: 1servingCalories: 339kcalCarbohydrates: 31gProtein: 11gFat: 19g