Cottage Cheese Pumpkin Ice (Printer-Friendly Version)
Smooth and creamy blend of cottage cheese and pumpkin with autumn spices for a delightful frozen treat.
# What You'll Need:
→ Dairy
01 -
2 cups whole milk cottage cheese
02 -
¼ cup heavy cream
→ Produce & Pantry
03 -
1 cup pure pumpkin purée
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½ cup pure maple syrup
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2 tablespoons creamy natural almond butter
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2 teaspoons pure vanilla extract
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1½ teaspoons pumpkin pie spice
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½ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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Pinch fine sea salt
# Steps to Follow:
01 -
Combine 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 until ultra-smooth, scraping down the sides to ensure even texture.
02 -
Transfer the blended mixture into a covered bowl and refrigerate for at least 2 to 3 hours to improve texture and allow the flavors to meld.
03 -
If using an ice cream maker, churn according to manufacturer’s instructions until soft-serve consistency is reached. For no-churn method, spread chilled base in a parchment-lined loaf pan, cover, and freeze 4 to 6 hours, stirring vigorously every hour during the first 2 hours to minimize ice crystals.
04 -
Allow ice cream to sit 5 to 10 minutes at room temperature before scooping for optimal creaminess. Store leftovers covered in freezer for up to 2 weeks, placing parchment or plastic wrap directly on the surface to prevent freezer burn.
# Additional Tips:
01 -
Select full-fat, small-curd cottage cheese for the creamiest texture. Thorough blending is essential to avoid grainy ice crystals.
02 -
Starting with chilled ingredients expedites freezing and produces a smoother consistency.