This high-protein pumpkin ice cream is creamy, packed with pumpkin spice flavor and made with cottage cheese for an easy protein boost. It’s made in the Ninja Creami and finished with crunchy graham cracker pieces for the ultimate fall treat.
Add the cottage cheese, pumpkin puree, maple syrup, vanilla, pumpkin pie spice and salt to a high-powered blender. Blend until completely smooth, about 1 to 2 minutes. The mixture should be silky with no cottage cheese curds remaining.
1 ½ cups full fat cottage cheese, ¼ cup pumpkin puree, ¼ cup maple syrup, 1 teaspoon vanilla extract, ½ teaspoon pumpkin pie spice
Pour into a Ninja Creami pint container, making sure the mixture does not go above the MAX FILL line.
Freeze on a level surface for at least 24 hours.
Once frozen, process using the Lite Ice Cream setting.
If the ice cream looks crumbly after the first spin, add 1 to 2 Tablespoons of milk and use the Re-Spin function.
Use a spoon to create a well in the center, then add the chopped graham crackers and process using the Mix-In cycle.
¼ cup Simple Mills Honey Cinnamon Sweet Thins
Scoop into a bowl and, if desired, sprinkle with additional crushed graham crackers and finish with a pinch of cinnamon or pumpkin pie spice.
Notes
Storage: Store leftovers in the Creami pint or an airtight container in the freezer for up to 2 weeks. If stored in the pint, reprocess using the Re-Spin setting before serving, adding a splash of milk if needed.
No Ninja Creami? Blend the ingredients until completely smooth, pour into a loaf pan or freezer-safe container and freeze until firm. Let sit at room temperature for 10–15 minutes before scooping. It won’t be quite as creamy as the Creami version, but it will still be delicious.