Cottage Cheese Pumpkin Ice

<p>This Cottage Cheese Pumpkin Ice Cream is a creamy, high-protein treat that captures the heart of autumn in every scoop. It combines pure maple syrup and pumpkin pie spice to bring all your favorite fall flavors into a healthier dessert option that shines at Thanksgiving or any cozy gathering.</p> <p>I first made this recipe for a Friendsgiving and everyone was surprised that a healthier dessert could taste this indulgent. Now it’s a fall staple in my house that friends always request.</p>

Ingredients

<ul><li><strong>Wholemilk cottage cheese:</strong> Two cups which creates a creamy texture and adds protein choose fullfat with small curds for smoother blending</li><li><strong>Pumpkin purée:</strong> One cup offering natural autumn flavor and moisture fresh or canned are fine but ensure no added sugars or spices</li><li><strong>Pure maple syrup:</strong> Half a cup providing natural sweetness with rich depth opt for grade A amber for the best taste</li><li><strong>Heavy cream:</strong> Quarter cup adds richness and creaminess fullfat improves mouthfeel</li><li><strong>Almond butter:</strong> Two tablespoons creamy natural almond butter to bring nutty undertones and help texture select unsalted and smooth</li><li><strong>Vanilla extract:</strong> Two teaspoons pure vanilla extract for aromatic sweetness that enhances all other flavors</li><li><strong>Pumpkin pie spice:</strong> One and a half teaspoons pumpkin pie spice for classic warming spice blend freshly ground or storebought works</li><li><strong>Ground cinnamon:</strong> Half a teaspoon lending warmth and complexity</li><li><strong>Ground nutmeg:</strong> Quarter teaspoon giving subtle spicy notes</li><li><strong>Fine sea salt:</strong> A pinch to balance sweetness and highlight flavor layers</li></ul>

Instructions

<dl><dt><strong>Blend the Base:</strong></dt><dd>Combine the cottage cheese, pumpkin purée, maple syrup, heavy cream, almond butter, vanilla, pumpkin pie spice, cinnamon, nutmeg, and salt in a high powered blender or food processor. Blend until the mixture is ultrasmooth, scraping down the sides as needed to ensure even blending and prevent any graininess from cottage cheese curds.</dd><dt><strong>Chill the Mixture:</strong></dt><dd>Transfer the blended mixture to a bowl, cover it tightly, and refrigerate for at least two to three hours. This step is crucial because chilling enhances the ice cream’s texture and allows the flavors to meld beautifully, making every bite taste richer.</dd><dt><strong>Churn or Freeze:</strong></dt><dd>If you have an ice cream maker, churn the chilled mixture according to your manufacturer’s instructions until it reaches a soft serve consistency. If you don’t own one, pour the base into a loaf pan lined with parchment paper. Cover it and freeze it for four to six hours, stirring vigorously every hour during the first two hours to break up ice crystals and keep the texture creamy.</dd><dt><strong>Serve and Store:</strong></dt><dd>Before serving, let the ice cream sit at room temperature for five to ten minutes to soften slightly for easier scooping and creamier texture. Store any leftovers covered in the freezer for up to two weeks, pressing parchment or plastic wrap directly onto the ice cream’s surface to prevent freezer burn.</dd></dl>

<p>I love how the almond butter adds a subtle nuttiness that complements the pumpkin without overpowering it. One Thanksgiving, I added extra pumpkin pie spice on top just before serving, and the aroma filled the entire house, making everyone eager to dig in.</p>

Storage Tips

<p>Store this ice cream in an airtight container and press a layer of parchment or plastic wrap directly on the surface before sealing the lid. This will prevent ice crystals from forming and keep the texture creamy for longer. Thaw for a few minutes at room temperature before scooping for best results.</p>

Ingredient Substitutions

<p>Cashew butter can replace almond butter for a softer, milder nut flavor that still maintains richness. Honey is a great swap for maple syrup if you prefer a floral and lighter sweetness though it will change the flavor profile slightly. For a dairy leaner option use coconut cream instead of heavy cream introducing a gentle tropical note that pairs surprisingly well with pumpkin and spices.</p>

Serving Suggestions

<p>Top scoops with toasted pecans for crunch and a drizzle of cinnamon maple syrup to add extra warmth and sweetness. Pair this ice cream alongside crisp ginger cookies or serve with a warm mug of chai tea to enhance the cozy fall experience.</p>

<p>This cottage cheese pumpkin ice cream balances creamy indulgence with higher protein for a satisfying autumn dessert. It’s an easy, festive option for Thanksgiving or any cozy gathering.</p>

Common Questions About Recipes

→ Why does the texture sometimes feel icy or gritty?

Insufficient blending or excess water in ingredients can cause ice crystals. Using full-fat cottage cheese and blending thoroughly ensures a silky texture.

→ How can I prepare this without an ice cream maker?

Freeze the mixture in a loaf pan, stirring every hour during the first two hours to break up ice crystals for a smoother finish.

→ Can low-fat cottage cheese be used?

Yes, but it may result in a less creamy and more icy texture compared to full-fat varieties.

→ Is refreezing after softening recommended?

Repeated softening and refreezing can degrade texture and flavor, so portioning before freezing is best.

→ How can I intensify the pumpkin flavor?

Use a denser, roasted pumpkin purée or reduce the purée by simmering before blending to enhance its concentration.