Cottage Cheese Pumpkin Ice Cream (Sugar Free & Keto) (Edit recipe)

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Creamy, spiced, and secretly high-protein, this pumpkin cottage cheese keto ice cream tastes like frozen pumpkin pie and it’s totally guilt-free.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

—

INGREDIENTS

6

Serves: 2

Ingredients

1 cup Cottage Cheese, full-fat
.5 cup Pumpkin Purée
.5 cup Granular Sugar Substitute - Swerve
1 tsp Pumpkin Pie Spice
1 tsp Organic Ground Cinnamon - The Spice Lab, Ground
1 tsp Vanilla Extract, sugar free (unsweetened, sugar-free)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add all ingredients to a high-speed blender or food processor. Blend until completely smooth and creamy.
Pour the mixture into an airtight freezer-safe container. You can use two small ones for portion control.
Freeze for 2u20134 hours. Stir once every hour if youu2019re skipping an ice cream maker. This helps reduce ice crystals and keeps it creamy.
Once firm, scoop and enjoy! Add keto chocolate chips, a swirl of almond butter, or drizzle of sugar-free syrup if you like.
Cover tightly with plastic wrap inside the container to prevent freezer burn. Lasts up to 2 weeks in the freezer.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	147
Fat:	5 g
Carbohydrates:	11 g
Protein:	13 g
Cholesterol:	21 g
Sodium:	370 mg
Fiber:	2 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.