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!
Dashing Dish
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Protein Packed Pumpkin Cheesecake Ice Cream
Here's the Dish
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 cup | Low fat cottage cheese |
| 1/2 cup | Plain low fat Greek yogurt |
| 1 cup | Lowfat almond milk, skim milk, or milk of choice |
| 5 | Stevia or sweetener of choice to taste |
| 1/2 cup | Pumpkin (canned) |
| 1 tsp | Cinnamon |
| 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
29 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. :)
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
Shay Designs said:
Oh goodness… I am in love with this one! Yea for Fall!!
phi said:
You had me at pumpkin. Also, hellooooo fall. Great Blog. xxx
Kyle Brubaker said:
HELLL YESSSS I must learn how to use my ice cream maker I own one but have yet to use it!
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. :)
Derek said:
I’m with you as well, if it helps get us a response!!
Dashing Dish said:
packets sorry :) i’d use 2 tbs or to taste
Erin said:
Does this need food coloring?
Dashing Dish said:
No
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!
Liz said:
I don’t have an ice cream maker. Any recommendations?
Dashing Dish said:
its on step 2
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).
Lauren said:
Could you use 1 cup of cottage cheese instead of 1/2 greek yogurt? Would that change the taste?
Dashing Dish said:
yes :)
Margaret Rawls said:
I don’t have a blender but I still want the creamy consistency, any suggestions?
Dashing Dish said:
food processor
Brittany said:
This looks really good! The cottage cheese part suprises me though! Gonna try this asap!
Candace Cowsert said:
Could I replace cottage cheese with something else?
Dashing Dish said:
greek yogurt
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!!
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!
Erin said:
This was great. I’ve made it over and over again!!! Thank you! :D
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?
Dashing Dish said:
both would help that :)
Laura said:
Hi, how much is in a serving size? It says 2 servings but what is the size for 1 serving, thank you :)
Dashing Dish said:
Half of the recipe :)
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. ;-)