Protein Packed Pumpkin Cheesecake Ice Cream

Here's the Dish

I love making homemade frozen yogurt in my ice cream maker, so I am always sad when I have to put it away at the end of summer. This year, I decided I would keep it out year round…I mean what’s better than a protein packed frozen yogurt treat at home!?! So, I decided that I would put my favorite fall flavors into my favorite ‘cheesecake’ frozen yogurt base, which turned out to be out of this world good! Pumpkin Cheesecake Ice Cream that is actually healthy…Yes, you heard it here first! I’m thinking something peppermint may be coming in the season to come! 

Method

The estimated total time to make this recipe is 25-30 minutes.

1

Combine all of the ingredients (except for food coloring) in a blender (or food processor), and blend until smooth.Pour mixture into ice cream maker. Let the ice cream churn for about 20-25 minutes, or until it becomes a  ‘frozen yogurt’ texture. Serve immediately or return to freezer to firm up for another 20-30 minutes and enjoy!

2

If you don’t have an ice cream maker, no problem! Just blend all of the ingredients together, and place everything in a covered container. Place container in the freezer and stir mixture every half hour until it reaches desired consistency.

Ingredients

1/2 cupLow fat cottage cheese
1/2 cup Plain low fat Greek yogurt
1 cupLowfat almond milk, skim milk, or milk of choice
5Stevia or sweetener of choice to taste
1/2 cup Pumpkin (canned)
1 tspCinnamon
1/2 tsp Pumpkin pie spice

Katie's Tip!

No ice cream maker!?! No problem! I have provided an alternative method to make this chilly treat, no ice cream maker required!

Nutrition Breakdown

2 Servings
101 Calories per Serving
2 g Fat per Serving
10 g Carbohydrate per Serving
1.6 g Fiber per Serving
5 g Sugar per Serving
13 g Protein per Serving
3 WWP+*

*Weight Watchers Points per serving

31 Comments

Shannon - Healthiful Balance said:

Oh my gosh, that looks amazing! I wish we had pumpkin pie spice here in Germany. I cant find it anywhere!
Anywho, great recipe! As always. :)

September 20th, 2012 — 10:38am  |  Reply

Amy said:

You can make your own pumpkin pie spice with the following ingredients:

1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger (scant)

http://www.food.com/recipe/substitution-for-pumpkin-pie-spice-107059

September 20th, 2012 — 11:20am  | 

Shay Designs said:

Oh goodness… I am in love with this one! Yea for Fall!!

September 20th, 2012 — 10:39am  |  Reply

phi said:

You had me at pumpkin. Also, hellooooo fall. Great Blog. xxx

September 20th, 2012 — 6:53pm  |  Reply

Kyle Brubaker said:

HELLL YESSSS I must learn how to use my ice cream maker I own one but have yet to use it!

September 20th, 2012 — 8:54pm  |  Reply

Candice said:

Just had a question about the sugar/sweetener part. It says 5, but not a unit. If I wanted to use sugar instead of stevia, would it be 5tsp? Or something else? (All the stevia conversion charts have different answers, so I thought I’d ask. ^^; ) Otherwise looks delicious. I can’t wait to try it. :)

September 20th, 2012 — 10:55pm  |  Reply

Derek said:

I’m with you as well, if it helps get us a response!!

September 21st, 2012 — 11:03am  | 

Dashing Dish said:

packets sorry :) i’d use 2 tbs or to taste

September 21st, 2012 — 12:39pm  | 

Erin said:

Does this need food coloring?

September 21st, 2012 — 8:34am  |  Reply

Dashing Dish said:

No

September 21st, 2012 — 9:38am  | 

Julie said:

Hi! I’m eating your pumpkin ice cream as I type and it’s absolutely AMAZING!!! Thank you for the recipe. Gonna make this again and again!

September 21st, 2012 — 2:35pm  |  Reply

Liz said:

I don’t have an ice cream maker. Any recommendations?

September 21st, 2012 — 3:20pm  |  Reply

Dashing Dish said:

its on step 2

September 21st, 2012 — 5:00pm  | 

michelle kim said:

I was sent over here by Jana from Newly Wife Healthy Life and all I can say is WOW. Your recipes look amazing! (and this one packs 13g of protein! Amazing).

September 24th, 2012 — 10:50am  |  Reply

Lauren said:

Could you use 1 cup of cottage cheese instead of 1/2 greek yogurt? Would that change the taste?

September 25th, 2012 — 4:02pm  |  Reply

Dashing Dish said:

yes :)

September 25th, 2012 — 4:25pm  | 

Margaret Rawls said:

I don’t have a blender but I still want the creamy consistency, any suggestions?

September 27th, 2012 — 11:42pm  |  Reply

Dashing Dish said:

food processor

September 28th, 2012 — 9:43am  | 

Brittany said:

This looks really good! The cottage cheese part suprises me though! Gonna try this asap!

September 29th, 2012 — 10:02pm  |  Reply

Candace Cowsert said:

Could I replace cottage cheese with something else?

September 30th, 2012 — 2:44pm  |  Reply

Dashing Dish said:

greek yogurt

October 1st, 2012 — 8:14am  | 

suzanne said:

I made this then put it in a small ziplock. Put the small ziplock in a large ziplock half full of ice and 1/2c salt. Move it around for 10 minutes and when you open the small ziplock bag you have ice cream. It was fantastic!!

September 30th, 2012 — 4:10pm  |  Reply

Dana Jenkins said:

Love this recipe, I am a pumpkin addict, have been all my life. Every year, pasta and pumpkin pie for my birthday dinner as a child. Headed to my mothers and pops to make this recipe for them. As usual Katie, thank you for the recipe, it is always a blessing to find a new healthy recipe from you. Thanks again!

October 5th, 2012 — 12:25pm  |  Reply

Erin said:

This was great. I’ve made it over and over again!!! Thank you! :D

October 10th, 2012 — 2:25pm  |  Reply

Joanie Anderson said:

I made this using the method without an ice cream maker. It was yummy, but quite icy for ice cream. Do you think putting xanthan gum in it would make it more creamy? Or does an ice cream maker fix that problem?

October 17th, 2012 — 2:12pm  |  Reply

Dashing Dish said:

both would help that :)

October 17th, 2012 — 5:44pm  | 

Laura said:

Hi, how much is in a serving size? It says 2 servings but what is the size for 1 serving, thank you :)

October 18th, 2012 — 2:22pm  |  Reply

Dashing Dish said:

Half of the recipe :)

October 19th, 2012 — 12:25pm  | 

Brea said:

Not sure if it is an issue on my end, but the page did not print properly. It pritend with the numbered pumpkins on the page, but there were random small pumpkins and partial pumpkins pritend all over the page as well. Even when I did a print preview, if didn’t look quite right. Again, not sure if the prob is on my end, but I wanted to let you know in case it’s not. ;-)

November 21st, 2012 — 3:47am  |  Reply

Stephanie said:

my husband liked it!…. after I added a lot of sugar. haha. I used the ice in a bag method and it worked really well!

March 13th, 2014 — 1:04am  |  Reply

Laura said:

This tasted so good I wasn’t sure it would make it to the freezer. Thank you so much for sharing!

October 14th, 2014 — 9:26pm  |  Reply

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