Ingredients
Scale
- 16 oz Low-fat or full-fat cottage cheese
- 1/2 cup Pumpkin puree (not pumpkin pie filling)
- 3 tbsp Maple syrup or honey (adjust for sweetness)
- 1 tsp Vanilla extract
- 1.5 tsp Pumpkin pie spice
- Optional: 1 scoop vanilla protein powder for extra protein
- Optional mix-ins: Crushed graham crackers or mini chocolate chips
Instructions
- Step 1: Blend the Base. 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 adding protein powder, toss it in now. Blend on high for about 60 seconds or until the mixture is completely smooth and no lumps remain. You want it to look like a thick, orange silk.
- Step 2: Fold in Mix-ins. Transfer the blended mixture into a freezer-safe container or right back into the original cottage cheese tub. If you want some crunch, stir in your crushed graham crackers or chocolate chips by hand. Do not blend the mix-ins, as you want to keep those distinct textures for a better mouthfeel.
- Step 3: Freeze and Set. Smooth the top with a spatula and place the container in the freezer. For a soft-serve consistency, freeze for about 1 to 2 hours. If you want a traditional ice cream texture, freeze for 4 hours. If it freezes solid, let it sit on the counter for 10-15 minutes before scooping to allow it to soften properly.
- Cook Time: 10 minutes