BEST Homemade Pumpkin Cheesecake Cottage Cheese Ice Cream

Make my easy, no-churn homemade pumpkin cheesecake cottage cheese ice cream made gluten-free with my graham cracker bits and naturally sweetened with maple syrup. Tastes like a traditional cheesecake but with 1/3 the grams of sugar. This is the best viral cottage cheese ice cream recipe to enjoy one of the most popular pumpkin desserts of the fall season.

Make my easy, no-churn homemade pumpkin cheesecake cottage cheese ice cream made gluten-free w/ my graham cracker bits and naturally sweetened with maple syrup

You can make my easy and delicious Pumpkin Cheesecake Cottage Cheese Ice Cream with simple ingredients and without an ice cream maker. It tastes like a traditional cheesecake in ice cream form but with roughly 1/3 of the grams of sugar because it’s naturally sweetened with maple syrup.

My Gluten-Free Graham Crackers Bits take this no-churn cottage cheese ice cream to another level! They are super easy to make and taste just like a graham cracker crust. But they’re made with all-natural ingredients.

If this is your first time making one of my no-churn cottage cheese ice cream recipes, you will be blown away by how creamy and smooth the high-protein cottage cheese tastes. This is the best viral cottage cheese ice cream recipe to enjoy one of the most popular pumpkin desserts of the fall season. And the best part is you can make it from home with all-natural ingredients.

YouTube video

Why You’ll Love This Cottage Cheese Ice Cream with Pumpkin Cheesecake Recipe

  • You only need a few major ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.

Ingredients & Substitutions

Cottage Cheese: If you want a creamier texture or need a dairy-free option, you can substitute cottage cheese with silken tofu or cashew cream. You can use low-fat cottage cheese, whole milk cottage cheese, or full-fat cottage cheese, depending on your taste preference.

Cream Cheese: To make it lighter, you can use Greek yogurt or a dairy-free cream cheese alternative like almond or coconut cream cheese. *

Maple Syrup: Replace maple syrup with honey or agave syrup for a different natural sweetener. For a lower-calorie option, you can use a sugar-free sweetener like stevia or erythritol.*

Vanilla Extract: Vanilla extract can be substituted with almond extract or a dash of cinnamon for a unique flavor twist.

Lemon Juice: You can use lime juice or orange juice as a citrus alternative.*

Maple Extract: This is optional, but if you don’t have it, you can skip it or add more maple syrup for extra flavor.

Pumpkin Puree: Make sure to use pure pumpkin puree (not pumpkin pie filling) as indicated in the recipe. If you want a different fruit puree, you can use sweet potato puree or butternut squash puree for a similar consistency.*

Pumpkin Pie Spice: You can make your own pumpkin pie spice blend by mixing cinnamon, nutmeg, ginger, and cloves. Adjust the quantities of your pumpkin spice to your taste preference.

Gluten-Free Graham Cracker Bits: To keep it gluten-free, you can use gluten-free graham crackers. For a nutty crunch, crushed pecans or walnuts can be a great substitute.

Additional Sweetener: If you want it sweeter, you can add more maple syrup or your sweetener of choice. Taste and adjust to get the best flavor.

*I have not tested these substitutions.

How to Make My Homemade Pumpkin Cheesecake Ice Cream Recipe with Cottage Cheese

Step 1: Blend the Ice Cream

In a food processor, high-speed blender, or immersion blender, combine the cottage cheese and cream cheese. Blend until smooth and creamy.

Add in the maple syrup (or your chosen sweetener), vanilla extract (or alternative flavor), lemon juice (or citrus alternative), and optional maple extract. Blend again until everything is well incorporated, and the mixture is sweet and flavorful.

Scoop out 3/4 of the mixture and spread it in a shallow dish.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Add the pumpkin puree and pumpkin pie spice to the remaining ice cream mixture. Blend until the pumpkin is fully mixed in and the ice cream base has a uniform orange color.

Taste the ice cream base and adjust the sweetness or spice levels by adding more maple syrup or pumpkin pie spice, if desired.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 2: Layer the Ice Cream

Spread the pumpkin layer over the white layer in the dish. Then sprinkle in my Gluten-Free Graham Cracker Bits or your favorite graham crackers.

Using a spoon, gently flip the ice cream sporadically so that the bottom white layer is on top to create swirls between the two colors.

Freeze the ice cream for about 2 hours or until frozen enough to be firm, but soft enough to scoop.

If the ice cream is in the freezer long enough to become frozen solid, simply set it out on your counter and allow it to thaw for 10-15 minutes until it reaches a soft enough consistency.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Homemade Cottage Cheese Ice Cream Recipe Notes

Room Temperature Ingredients: Using room temperature cottage cheese and cream cheese will make it easier to blend them into a smooth and creamy consistency. It prevents lumps in the ice cream base.

Sweetener Variation: Feel free to adjust the amount of maple syrup or use alternative sweeteners like honey, agave syrup, or a sugar-free option to suit your taste and dietary preferences. Taste the mixture as you go and add more sweetener if needed.

Flavor Customization: Experiment with different flavor extracts such as almond, cinnamon, or even a hint of nutmeg to create unique variations of this ice cream.

Chilling Time: Allowing the ice cream base to chill in the refrigerator for at least 2 hours is essential.

Toppings: The gluten-free graham cracker bits mentioned in the original recipe add a pie-crust-like texture. You can also try other toppings like crushed nuts, chocolate chips, or a drizzle of caramel for added texture and flavor. You could also add fresh fruit, including fresh strawberries to this healthy ice cream recipe.

Serving Temperature: For the best texture and flavor, allow the ice cream to sit at room temperature for 10-15 minutes before scooping and serving, especially if it has been stored in the freezer for an extended period.

Storage: Store any leftover ice cream in an airtight container in the freezer. To prevent freezer burn, press a layer of plastic wrap or parchment paper directly onto the surface of the ice cream before sealing the container.

Pre-scooped Portions: For convenience, consider pre-scooping the ice cream into single-serving portions before freezing. This makes it easier to serve when you’re ready to enjoy.

Flavor Development: Homemade ice cream tends to improve in flavor and texture with an overnight stay in the freezer. If you can resist the temptation, letting it sit for a day will enhance the overall experience.

Airtight Container: Transfer any leftover ice cream into an airtight container. Ensure that the container is tightly sealed to prevent air from getting in, which can cause freezer burn and affect the texture and flavor of the ice cream.

Plastic Wrap or Parchment Paper: For added protection against freezer burn, press a layer of plastic wrap or parchment paper directly onto the surface of the ice cream before sealing the container. This helps create a barrier between the ice cream and the container’s lid, preventing ice crystals from forming.

Labeling: Don’t forget to label the container with the date you made the ice cream. This helps you keep track of its freshness and ensures you use it before it loses its quality.

Freezer Placement: Store the ice cream in the coldest part of your freezer, usually toward the back. Avoid placing it in the freezer door, as temperature fluctuations can occur each time the door is opened.

Temperature: Set your freezer to its coldest temperature, ideally around -20°F (-29°C), to keep the ice cream firm and fresh. Rapid freezing helps maintain the ice cream’s creamy texture.

Single Servings: Consider pre-scooping the ice cream into individual portions before freezing. This way, you can easily serve one serving at a time without thawing the entire container, which can lead to refreezing and textural changes.

Thawing: When you’re ready to enjoy the ice cream, remove it from the freezer and let it sit at room temperature for a few minutes. This allows it to soften slightly, making scooping easier and enhancing the flavor and texture.

Avoid Repeated Thawing and Freezing: It’s best not to repeatedly thaw and refreeze ice cream, as it can lead to the formation of ice crystals and a less enjoyable texture. Instead, take out only the amount you plan to eat.

Use within 1-2 Months: Homemade ice cream is best enjoyed within 1-2 months of freezing to maintain optimal quality. Over time, ice crystals can develop, affecting the ice cream’s texture and flavor.

Can I use low-fat or fat-free cottage cheese and cream cheese?

Yes, you can use low-fat or fat-free cottage cheese and cream cheese if you want to reduce the fat content of the ice cream. However, keep in mind that this may affect the creaminess and richness of the final product.

Can I make this ice cream vegan?

Yes, you can make a vegan version of this ice cream by using dairy-free alternatives such as silken tofu or cashew cream in place of cottage cheese and vegan cream cheese in place of traditional cream cheese. Also, use a non-dairy sweetener like agave syrup and ensure all other ingredients are vegan-friendly.

How can I make this ice cream sugar-free?

To make this ice cream sugar-free, you can use a sugar-free sweetener like stevia, erythritol, or a monk fruit sweetener in place of maple syrup. Be sure to adjust the quantity to your desired level of sweetness.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree instead of canned pumpkin puree. Simply cook and puree fresh pumpkin until smooth. Ensure it’s not too watery; you may need to strain it to remove excess moisture.

Do I need an ice cream maker for this recipe?

No, you can make this ice cream without an ice cream maker by using the “no ice cream maker method” described in the recipe. It involves freezing the mixture and stirring it periodically to prevent ice crystals from forming.

How long should I freeze the ice cream before serving?

After churning in an ice cream maker, the ice cream will be soft-serve consistency. You can enjoy it right away. If you freeze it further, it will become firmer. Allow it to freeze for at least 2 hours for a scoopable consistency.

Can I store the ice cream in the refrigerator instead of the freezer?

No, homemade ice cream should be stored in the freezer to maintain its texture and prevent it from melting. Storing it in the refrigerator will result in a soupy consistency.

Can I add mix-ins like chocolate chips or nuts?

Absolutely! You can customize your ice cream by adding mix-ins like chocolate chips, chopped nuts, or even crushed cookies during the churning process in the ice cream maker or by folding them in when the ice cream is partially frozen.

Can I make this ice cream ahead of time for a special occasion?

Yes, you can make this ice cream ahead of time and store it in the freezer. Just be sure to cover it well to prevent freezer burn. It’s a great dessert option for parties and gatherings.

How long can I store this ice cream in the freezer? Homemade ice cream is best enjoyed within 1-2 months of freezing for the best quality. Over time, ice crystals can form, affecting the texture and flavor.

Make my easy, no-churn homemade pumpkin cheesecake cottage cheese ice cream made gluten-free w/ my graham cracker bits and naturally sweetened with maple syrup

BEST Homemade Pumpkin Cheesecake Cottage Cheese Ice Cream

Make my easy, no-churn homemade pumpkin cheesecake cottage cheese ice cream made gluten-free w/ my graham cracker bits and naturally sweetened with maple syrup. Tastes like a traditional cheesecake with 1/3 the grams of sugar.
5 from 4 votes
Servings 5
Prep Time 10 minutes
Total Time 2 hours

Ingredients
  

  • 1-1/2 cups cottage cheese
  • 1/4 cup cream cheese
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 2 drops maple extract
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon maple syrup

Instructions
 

  • In a food processor, high-speed blender, or immersion blender, combine the cottage cheese and cream cheese. Blend until smooth and creamy.
    Add in the maple syrup (or your chosen sweetener), vanilla extract (or alternative flavor), lemon juice (or citrus alternative), and optional maple extract. Blend again until everything is well incorporated, and the mixture is sweet and flavorful.
    Scoop out 3/4 of the mixture and spread it in a shallow dish.
  • Add the pumpkin puree and pumpkin pie spice to the remaining ice cream mixture. Blend until the pumpkin is fully mixed in and the ice cream base has a uniform orange color.
    Taste the ice cream base and adjust the sweetness or spice levels by adding more maple syrup or pumpkin pie spice, if desired.
  • Spread the pumpkin layer over the white layer in the dish. Then sprinkle in my Gluten-Free Graham Cracker Bits or your favorite graham crackers.
    Using a spoon, gently flip the ice cream sporadically so that the bottom white layer is on top to create swirls between the two colors.
    Freeze the ice cream for about 2 hours or until frozen enough to be firm, but soft enough to scoop.
    If the ice cream is in the freezer long enough to become frozen solid, simply set it out on your counter and allow it to thaw for 10-15 minutes until it reaches a soft enough consistency. 

Video

YouTube video

Nutrition

Calories: 145kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 106mgPotassium: 173mgFiber: 1gSugar: 18gVitamin A: 5902IUVitamin C: 2mgCalcium: 67mgIron: 1mg
Keyword cheesecake, chocolate ice cream, cottage cheese, cream cheese, gluten free, graham cracker, pumpkin
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

Responses

  1. Naomi Avatar
    Naomi

    5 stars
    I have to admit I was skeptical but I gave this a try a couple nights ago and it is amazing! I added a little extra maple syrup. I love the pumpkin flavor and I can’t even tell it’s made with cottage cheese. My husband loved it too! Would this work with greek yogurt too??

    1. Nicole Bonilla Avatar
      Nicole Bonilla

      No worries, Naomi! I was skeptical at first, too…haha! Thank you for sharing this with me 🙂

  2. Karli Avatar
    Karli

    5 stars
    This tasted soooo good! It was super easy to make and wasn’t too sweet! Thank you for such a creative and healthy recipe 🙂

    1. Nicole Bonilla Avatar
      Nicole Bonilla

      You are so welcome, Karli!! I’m so glad you liked it and for sharing this with me 🙂

  3. DD Avatar
    DD

    5 stars
    delicious and creamy!

    1. Nicole Bonilla Avatar
      Nicole Bonilla

      Thank you so much for the feedback! 🙂

  4. Jean Avatar
    Jean

    Hi Nicole your recipes for the cottage cheese cheesecake icecream looks so good. I plan on making the strawberry one for my granddaughters 2nd bday as an 8 inch cake layer. Just wondering what’s the volume it makes. Thanks for your reply.

    1. Nicole Bonilla Avatar
      Nicole Bonilla

      Hi Jean,
      I’m excited for you to make the strawberry cottage cheese ice cream! It makes up roughly 2–2-1/2 cups of ice cream. Please let me know how it turns out! 🙂

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8 Comments

  1. 5 stars
    I have to admit I was skeptical but I gave this a try a couple nights ago and it is amazing! I added a little extra maple syrup. I love the pumpkin flavor and I can’t even tell it’s made with cottage cheese. My husband loved it too! Would this work with greek yogurt too??

  2. 5 stars
    This tasted soooo good! It was super easy to make and wasn’t too sweet! Thank you for such a creative and healthy recipe 🙂

  3. Hi Nicole your recipes for the cottage cheese cheesecake icecream looks so good. I plan on making the strawberry one for my granddaughters 2nd bday as an 8 inch cake layer. Just wondering what’s the volume it makes. Thanks for your reply.

    1. Hi Jean,
      I’m excited for you to make the strawberry cottage cheese ice cream! It makes up roughly 2–2-1/2 cups of ice cream. Please let me know how it turns out! 🙂

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