Homemade Pumpkin Cheesecake Cottage Cheese Ice Cream

Make this Pumpkin Cheesecake Cottage Cheese Ice Cream without an ice cream maker! Naturally sweetened with maple syrup, this no-churn recipe is creamy and packed with fall flavors. Topped with gluten-free graham cracker bits made from all-natural ingredients, it’s the perfect way to enjoy a classic pumpkin dessert.

ByNicole Bonilla
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Pumpkin cheesecake cottage cheese ice cream with graham crackers bits in a small glass bowl.

Pumpkin Cheesecake Cottage Cheese Ice Cream is the perfect blend of creamy, smooth texture and fall flavors, and you don’t even need an ice cream maker to make it! This no-churn recipe captures the rich taste of traditional cheesecake, but with a twist—it’s naturally sweetened with maple syrup, offering just the right amount of sweetness without being overwhelming. The star ingredient, cottage cheese, transforms into a high-protein, smooth ice cream base that will surprise you with its creaminess.

What makes this recipe truly special is the addition of my Gluten-Free Graham Crackers Bits—easy to make and packed with that classic graham cracker flavor, but using only all-natural ingredients. Whether you’re new to no-churn cottage cheese ice cream or already a fan, this recipe is sure to become a favorite for enjoying one of fall’s most popular pumpkin desserts right from your own kitchen. Each scoop is packed with all-natural, wholesome ingredients, making it a treat you’ll feel great about making again and again.

YouTube video

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

  • No Ice Cream Maker Needed: This no-churn recipe makes creamy ice cream right from your kitchen.
  • Rich Pumpkin Cheesecake Flavor: Enjoy all the flavors of pumpkin cheesecake in a smooth ice cream form.
  • Naturally Sweetened: Maple syrup adds the perfect sweetness without refined sugar.
  • Graham Cracker Crunch: The gluten-free graham cracker bits add a delicious texture to every bite.
Close-up of a glass bowl of pumpkin cheesecake cottage cheese ice cream.

Ingredients & Substitutions

Here is everything you need to make the best-tasting homemade pumpkin cheesecake cottage cheese ice cream:

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.

Top view of a white dish with pumpkin cheesecake cottage cheese ice cream and an ice cream scoop.

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.
Spreading cottage cheese cheesecake ice cream in a shallow dish with a spatula.

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.

Mixing cranberries into muffin batter.
Folding in the pumpkin mixture and graham cracker bits to the ice cream with a spoon.
Close of a scoop of pumpkin cheesecake cottage cheese ice cream in a glass bowl.

Homemade Cottage Cheese Ice Cream Recipe Notes

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.

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.

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.

Do you love pumpkin? Check out more of my easy and healthier pumpkin recipes:

More Dessert Recipes

Pumpkin cheesecake cottage cheese ice cream with graham crackers bits in a small glass bowl.

BEST Homemade Pumpkin Cheesecake Cottage Cheese Ice Cream

Make this Pumpkin Cheesecake Cottage Cheese Ice Cream without an ice cream maker! Naturally sweetened with maple syrup, this no-churn recipe is creamy and packed with fall flavors. Topped with gluten-free graham cracker bits made from all-natural ingredients, it’s the perfect way to enjoy a classic pumpkin dessert.
5 from 5 votes
Print Recipe Pin Recipe
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 and love it?Please let me know in the comments below how it turned out 🙂

9 Comments

  2. 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??

    Reply

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

    Reply

  5. 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.

    Reply
5 from 5 votes (1 rating without comment)

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