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Pumpkin Cheesecake Protein Ice Cream

Pumpkin Cheesecake Protein Ice Cream

This Pumpkin Cheesecake Protein Ice Cream blends a creamy cottage-cheese + protein cheesecake base with warm pumpkin spice and a brown sugar graham cracker crust topping.
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Prep Time 5 minutes
Total Time 20 minutes
Servings: 1
Course: Breakfast, Dessert, Snack
Ingredients Method

Ingredients
  

Ice Cream Base
  • 1 cup 2% milk (240 mL)
  • 1 cup low-fat or fat-free cottage cheese (226 g)
  • 1 scoop vanilla protein powder (31 g)
  • 14 g sugar-free cheesecake pudding mix
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 2 ½ tsp stevia or sweetener of choice, to taste
  • pinch of salt
Mix-In
  • ½ cup pumpkin puree (122 g)
Graham Cracker Crust
  • 2 graham cracker sheets, crushed
  • 2 tsp brown sugar substitute (8 g)
  • 10 mL sugar-free maple syrup
  • pinch of salt

Method
 

  1. Add all of the Ice Cream Base ingredients to a blender and blend until smooth.
  2. Pour the mixture into your Ninja Creami pint and freeze for 24 hours on a level surface.
  3. Take the pint out of the freezer and run it under hot water for 1-2 minutes (all sides, including the bottom).
  4. Spin on Lite Ice Cream mode.
  5. Respin 1-2 times until smooth and creamy.
  6. Once smooth, spoon the pumpkin puree on top of the ice cream. Spin the top half only on Mix-In mode. 
  7. Place your ice cream in the freezer while you prepare the crust. Crush two graham cracker sheets into a bowl and add the sugar-free maple syrup, brown sugar substitute, and a pinch of salt. Mash everything together until it forms a slightly sticky, crumbly mixture. If it’s too dry, add a tiny bit more syrup.
  8. Press or crumble the crust on to the top of your ice cream and enjoy!