Cottage Cheese Pumpkin Dessert (Ready-to-Print Version)
A smooth, high-protein frozen dessert blending cottage cheese with pumpkin and fragrant spices.
# What You’ll Need:
→ Dairy & Fruits
01 -
2 cups whole-milk cottage cheese
02 -
1 cup pure pumpkin purée
03 -
¼ cup heavy cream
→ Sweeteners & Extracts
04 -
½ cup pure maple syrup
05 -
2 tablespoons creamy natural almond butter
06 -
2 teaspoons pure vanilla extract
→ Spices
07 -
1½ teaspoons pumpkin pie spice
08 -
½ teaspoon ground cinnamon
09 -
¼ teaspoon ground nutmeg
→ Seasonings
10 -
pinch fine sea salt
# Step-by-Step Guide:
01 -
Combine cottage cheese, pumpkin purée, maple syrup, heavy cream, almond butter, vanilla extract, pumpkin pie spice, cinnamon, nutmeg, and sea salt in a high-powered blender or food processor. Blend until the mixture is ultra-smooth, scraping down the sides as needed to prevent graininess.
02 -
Transfer the blended base to a covered bowl and refrigerate for 2 to 3 hours until thoroughly chilled to improve texture and flavor melding.
03 -
For ice cream maker use, churn according to manufacturer's instructions until soft-serve consistency. For no-churn, spread mixture into a parchment-lined loaf pan, cover, and freeze 4 to 6 hours, stirring vigorously every hour for the first two hours to reduce ice crystals.
04 -
Allow the frozen mixture to sit at room temperature for 5 to 10 minutes before scooping for optimal creaminess. Store leftovers in the freezer covered directly with parchment or plastic wrap for up to two weeks.
# Handy Tips:
01 -
High-fat, small-curd cottage cheese produces the creamiest texture. Pre-chill ingredients and bowl for smoother results. Adding extra pumpkin pie spice just before serving enhances aroma.