Cottage Cheese Pumpkin Ice

This Cottage Cheese Pumpkin Ice Cream is a creamy, high protein treat perfect for Thanksgiving, Friendsgiving, or any comforting fall gathering. Combining pure maple syrup and pumpkin pie spice, it captures all the cozy autumn flavors in a healthier, easy to make frozen dessert. Its smooth texture and rich taste have made it a favorite to share with friends during chilly evenings around the fire.

I first made this recipe on a quiet autumn afternoon, and it quickly became a seasonal staple that everyone requests. Its smooth creaminess and subtle nutty undertones make it stand out among typical ice creams.

Ingredients

• Two cups whole milk cottage cheese: which adds creaminess and protein. Choose small curd for best blending
• One cup pure pumpkin purée: for authentic fall flavor. Use fresh or canned without added sugars
• Half cup pure maple syrup: to provide natural sweetness and depth. Opt for grade A amber for balanced richness
• Quarter cup heavy cream: contributes to luxurious texture and smooth mouthfeel
• Two tablespoons creamy natural almond butter: adds a mild nutty richness. Smooth varieties blend best
• Two teaspoons pure vanilla extract: enhance overall flavor complexity
• One and a half teaspoons pumpkin pie spice: brings warmth and spice. Check for fresh blends or make your own
• Half teaspoon ground cinnamon: complements the pie spice with gentle earthiness
• Quarter teaspoon ground nutmeg: offers a subtle sweet spice that supports the pumpkin notes
• Pinch of fine sea salt: balances sweetness and intensifies flavors

Instructions

Blend the Base:

Combine the cottage cheese, pumpkin purée, maple syrup, heavy cream, almond butter, vanilla extract, pumpkin pie spice, cinnamon, nutmeg, and salt in a high powered blender or food processor. Blend the mixture until it becomes ultra smooth, scraping down the sides occasionally to ensure even blending and to eliminate any graininess from curds.

Chill the Mixture:

Transfer the blended mixture to a bowl, cover it, and refrigerate for at least two to three hours. This chilling step helps the ice cream base develop better texture and allows the flavors to meld beautifully.

Churn or Freeze:

If you have an ice cream maker, pour the chilled mixture into the machine and churn according to your manufacturer's instructions until it reaches a soft serve consistency. If you don’t own an ice cream maker, spread the chilled mixture evenly into a loaf pan lined with parchment paper. Cover the pan and freeze for four to six hours. For a smoother texture, stir vigorously every hour during the first two hours to minimize the formation of ice crystals.

Serve and Store:

Before scooping, let the ice cream rest at room temperature for five to ten minutes to soften slightly for a creamy, scoopable texture. Store any leftovers tightly covered in the freezer for up to two weeks. To reduce freezer burn, press parchment or plastic wrap directly onto the ice cream surface before sealing.

I love the creamy texture that the small curd whole milk cottage cheese gives this ice cream. It surprises guests with its rich mouthfeel but is still lighter than traditional ice cream. One Thanksgiving, I brought this along to a potluck and everyone was asking for the recipe after tasting the unique combination of pumpkin and maple sweetness with a touch of spice.

Storage Tips

Store this ice cream in an airtight container in the freezer to keep it fresh. Press parchment or plastic wrap directly onto the surface before sealing to prevent ice crystals from forming. For best texture and flavor, consume within two weeks. If it becomes too hard, allow it to soften at room temperature before serving.

Ingredient Substitutions

You can swap almond butter with cashew butter for a gentler nutty flavor that still keeps the creamy richness intact. Pure maple syrup may be replaced with honey, which adds a floral sweetness but shifts the flavor toward a warmer, less earthy note. Heavy cream can be substituted with coconut cream for a dairy free version that delivers a silky texture with a subtle tropical twist.

Serving Suggestions

Serve the ice cream topped with toasted pecans and a drizzle of cinnamon maple syrup to add crunch and warmth. It pairs beautifully with crisp ginger cookies or alongside a hot cup of chai tea for a comforting and festive fall dessert experience.

I hope you enjoy making and sharing this creamy, spiced pumpkin ice cream. It’s a unique fall dessert that feels both wholesome and indulgent without the need for fancy equipment or complicated steps.

Common Questions About Recipes

→ Why does this frozen treat sometimes have an icy texture?

Insufficient blending or excessive water in cottage cheese or pumpkin purée can cause ice crystals. Blend thoroughly until perfectly smooth to avoid graininess.

→ Can it be made without an ice cream maker?

Yes, use the no-churn method by freezing the mixture in a loaf pan, stirring hourly during the first two hours to break up ice crystals and ensure creaminess.

→ Is low-fat cottage cheese suitable?

Low-fat options may result in a less creamy, icier texture. For the best smoothness and richness, full-fat cottage cheese is recommended.

→ Can leftovers be refrozen safely?

It's possible but not ideal, as repeated thawing and refreezing can degrade texture and flavor, making the frozen treat grainy over time.

→ How can pumpkin flavor be enhanced?

Using roasted or reduced pumpkin purée intensifies the flavor. Adding extra pumpkin pie spice before serving can also boost aroma and taste.