Cottage Cheese Pumpkin Ice Cream
4 h 15 min
|
easy
|
gluten-free,
vegetarian
Recipe by Eunice
Introduction
This high-protein, no-churn pumpkin ice cream uses cottage cheese for cheesecake-level creaminess, while maple syrup and almond butter keep it rich, scoopable, and not too sweet.
Blend in 5 minutes and freeze for a cozy fall dessert that tastes like legit pumpkin pie in a cone, perfect for weeknights, Halloween parties, or an easy make-ahead Thanksgiving finish.
Ingredients (8 servings)
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Ingredients
- 2 cups whole-milk cottage cheese whole-milk cottage cheese 15.38 oz
- 1 cup pure pumpkin purée pure pumpkin purée 8.62 oz
- ½ cup pure maple syrup pure maple syrup 8 Tbsp
- ¼ cup heavy cream heavy cream 2 fl oz
- 2 Tbsp creamy natural almond butter creamy natural almond butter 1 oz
- 2 tsp pure vanilla extract pure vanilla extract 2 tsp
- 1½ tsp pumpkin pie spice pumpkin pie spice 0.09 oz
- ½ tsp ground cinnamon ground cinnamon 0.05 oz
- ¼ tsp ground nutmeg ground nutmeg 0.04 oz
- pinch fine sea salt fine sea salt 0.01 oz
How to Make Cottage Cheese Pumpkin Ice Cream
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Chill gear and set up
Place your loaf pan or shallow glass container and blender jar in the fridge for 15 minutes so the base stays cold and sets faster.
Measure all ingredients so you can move quickly and keep everything cold.
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Blend the base until silky
Add cottage cheese, pumpkin purée, maple syrup, heavy cream, almond butter, vanilla, pumpkin pie spice, cinnamon, nutmeg, and a pinch of fine sea salt to a high-powered blender.
Blend on high until completely smooth and glossy, 60 to 90 seconds, scraping down the sides once to catch any sneaky curds.
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Taste and fine-tune
Taste the base and remember cold mutes sweetness and spice, so it should taste a touch sweeter and spicier than you want the final scoop.
Add a pinch more salt to wake up the pumpkin, or an extra teaspoon of maple if you like it sweeter, then blend 5 seconds to combine.
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Optional strain for ultra-smooth
For a gelato-smooth finish, pass the mixture through a fine-mesh sieve into a cold bowl, pressing with a spatula to catch any tiny curds.
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Chill the base if churning
If using an ice cream maker, cover and chill the base in the fridge until very cold, 2 to 4 hours, for the best texture.
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Freeze method A: ice cream maker
Churn the cold base in your ice cream maker according to the manufacturer, 15 to 25 minutes, until the texture is soft-serve.
Transfer to a chilled glass container, press parchment or plastic directly on the surface, and freeze until scoopable, 2 to 4 hours.
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Freeze method B: no-churn
Pour the mixture into a chilled loaf pan, cover, and freeze 45 minutes, then whisk or vigorously stir to break up ice crystals.
Repeat stirring every 30 minutes for 2 to 3 rounds until thick and creamy, then freeze until firm, 2 to 3 more hours.
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Serve like a pro
Let the ice cream sit at room temperature 5 to 10 minutes before scooping so it gives you those sexy, smooth scoops.
Warm your scoop in hot water and dry it between dips for clean rounds.
Substitutions
- Almond butter -> cashew butter
- Cashew butter is naturally sweeter and very creamy, so the texture stays lush while the flavor leans more dessert-like with no nutty edge.
- Maple syrup -> date syrup
- Date syrup brings deep caramel and toffee notes that play beautifully with pumpkin and spices while keeping the mouthfeel plush.
- Heavy cream -> coconut cream
- Full-fat coconut cream keeps scoopability and adds a gentle coconut aroma that complements warm spices without overpowering them.
Tips
- Blend hard for silk
- Give it a full 60 to 90 seconds in a high-powered blender to fully hydrate the pumpkin and obliterate cottage cheese curds for a glossy base.
- Season for the chill
- Cold dulls flavor, so let the base lean slightly sweeter and spicier than you want your final scoop, and do not skip the pinch of salt to sharpen the pumpkin.
- Fight iciness with smart moves
- Keep everything cold, freeze the base in a shallow container, press parchment on the surface, and if you like, add 1 tablespoon vodka or maple liqueur to the blend for softer scoops.
- Churned vs no-churn
- Churning gives the most consistent micro-bubbles for a creamy texture, while no-churn still slaps if you stir a few times to break up ice crystals during the first hour.
- Strain if you want velvet
- A quick pass through a fine-mesh sieve makes the texture gelato-level smooth, especially if your blender is not a powerhouse.
- Storage that respects flavor
- Use a glass container to avoid plastic aromas, press parchment against the surface, and eat within 2 weeks for peak spice and maple character.
- Zero-waste pumpkin
- Freeze leftover pumpkin purée in ice cube trays for smoothies, oatmeal, or a quick second batch without opening a new can.
Nutrition Facts *
| Energy | 175 | kcal |
|---|---|---|
| Protein | 8 | g |
| Total Fat | 5 | g |
| Carbohydrates | 25 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my ice cream icy or crumbly?
- The base likely was not cold enough or did not have enough fat, so make sure you use full-fat cottage cheese and keep the mixture cold, and add 1 to 2 teaspoons more maple or a splash of vodka next time to soften texture.
- Can I make this without an ice cream maker?
- Yes, freeze in a loaf pan and stir vigorously after 45 minutes and then every 30 minutes 2 to 3 times to break up ice crystals, and it will set creamy after a couple more hours.
- Can I use low-fat cottage cheese?
- You can, but it will freeze harder and feel icier, so increase heavy cream by 2 to 4 tablespoons and keep a closer eye on stirring during no-churn to maintain creaminess.
- My pumpkin flavor tastes dull, how do I fix it?
- Add a pinch more salt and an extra 1/4 teaspoon pumpkin pie spice, blend 5 seconds, and let it rest 5 minutes so the spices bloom before freezing.
- How do I get cleaner scoops straight from the freezer?
- Let the tub sit on the counter 5 to 10 minutes, warm your scoop in hot water, and wipe it dry between scoops for smooth rounds that do not shatter.
- Can I add mix-ins without ruining the texture?
- Yes, fold in crushed gingersnaps, toasted pecans, or mini chocolate chips at the soft-serve stage after churning or during the final stir in no-churn so they stay crisp.
Serving Suggestions
Gingersnap crumbs or toasted pecans folded in at the end bring crunch that plays crazy well with the maple pumpkin vibe, and a drizzle of warm salted caramel over the top makes it dessert-dessert.
Pair a scoop with hot espresso for a pumpkin affogato that hits like a New York fall in a cup, or sandwich it between soft molasses cookies for an ice cream sandwich that will ruin you for store-bought.
More pairings:
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