Cottage Cheese Pumpkin Ice Cream

Prep Time	Cook Time	Total Time
10 min	4 h	4 h 10 min

Introduction

This cottage cheese pumpkin ice cream gives you all the cozy fall flavor with a creamy, high‑protein twist.

It blends real pumpkin purée, warm pumpkin pie spice, and maple syrup into a thick, soft‑serve style treat.

Serve it for an easy make‑ahead Thanksgiving dessert, a lighter weeknight sweet, or a festive snack on crisp autumn days.

Prep mode (keeps screen active)

Chill the pan and prep ingredients

Line a metal loaf pan with parchment paper and place it in the freezer while you prepare the ice cream.

Gather all ingredients so they are cold from the fridge for the smoothest texture.
Blend the pumpkin ice cream base

Add the cottage cheese, pumpkin puree, maple syrup, heavy cream, almond butter, vanilla, spices, and salt to a blender.

Blend on high until the mixture looks completely smooth and creamy, scraping the sides as needed.

If your cottage cheese seems very watery, drain off a little liquid before blending for a thicker, richer base.

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Taste and adjust sweetness and spice

Taste the mixture and add a little more maple syrup or pumpkin pie spice if you like stronger flavor.
Transfer to pan and cover

Pour the mixture into a chilled loaf pan or freezer safe container and smooth the top with a spatula.

Press a piece of parchment or plastic wrap directly onto the surface to help prevent large ice crystals from forming.
Freeze until firm but scoopable

Freeze for at least four hours, or until the ice cream is firm around the edges but scoopable in the center.

If it freezes very hard, let it sit on the counter for five to ten minutes before scooping.

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Serve and store leftovers

Scoop into bowls and serve with a sprinkle of extra cinnamon or crushed graham crackers, if you like.

Cover and freeze any leftovers for up to one week, letting them soften slightly at room temperature before serving again.

Cottage cheese -> full-fat Greek yogurt: You can use full-fat Greek yogurt instead of cottage cheese for a smoother tang and slightly softer, gelato style texture.
Almond butter -> cashew butter: Swap creamy cashew butter for almond butter if you want a milder nut flavor that lets the pumpkin shine more.
Maple syrup -> honey: Honey makes the ice cream slightly sweeter and floral; use a light, mild honey and taste as you go.

Use very cold ingredients: Blending cold dairy helps the mixture thicken slightly, which leads to smaller ice crystals and creamier scoops.
Choose smooth cottage cheese: If your cottage cheese has large curds, blend a minute longer so the base turns silky with no grainy bits.
Freeze in a shallow pan: A shallow metal loaf pan freezes the mixture faster and more evenly, which improves texture and reduces icy spots.
Stir midway for extra creaminess: If you remember, stir the mixture after about one hour of freezing to break up ice crystals and smooth the texture.
Add mix-ins at the end: Fold in mini chocolate chips, crushed cookies, or candied pecans during the last hour of freezing for fun texture.

My ice cream is very icy; what went wrong?: Icy texture usually means too much water and large ice crystals from slow freezing or not enough fat. Use full-fat cottage cheese, keep the pan shallow, and press parchment onto the surface before freezing.
Can I make this without a blender?: You can mash everything very well with a potato masher and then whisk, but some curds will remain. For the creamiest result, a high-speed blender or food processor really works best here.
How long should I thaw it before serving from the freezer?: This ice cream firms up quite a bit, so let the pan sit at room temperature before scooping. Five to ten minutes is usually enough, depending on your freezer and pan.
Can I use canned pumpkin pie filling instead of pumpkin puree?: Yes, you can use pumpkin pie filling, but reduce or skip the maple syrup because the filling is already sweetened. Also cut the pumpkin pie spice in half, then taste the blended base and adjust to your liking.