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–+ servings

No-Churn Pumpkin Cheesecake Cottage Cheese Ice Cream

Gentle Tummy
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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

Did you make this recipe?Please let me know in the comments below how it turned out :)