Ingredients
Ice Cream Base
- 16 oz whole milk cottage cheese
- 3/4 cup pumpkin puree
- 3 tablespoons maple syrup, plus more to taste
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
Cookie Mix-In and Topping
- 8 gingersnap cookies, crushed (plus more for topping)
Instructions
- Blend Ingredients: Add the cottage cheese, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice into a high-powered blender. Blend on high speed until the mixture is silky smooth and creamy, ensuring there are no lumps or curds for a perfect ice cream texture.
- Combine with Cookies: Transfer the blended ice cream base to a loaf pan. Gently fold in the crushed gingersnap cookies to distribute the crunchy texture throughout.
- Freeze the Mixture: Sprinkle a bit more crushed gingersnap cookies on top for added crunch and visual appeal. Cover the loaf pan securely and place it in the freezer. Allow the ice cream to set for 3 to 4 hours until firm.
- Scoop and Serve: Before serving, remove the ice cream from the freezer 20 to 30 minutes early to soften slightly for easier scooping and a creamier mouthfeel. Enjoy your homemade pumpkin pie inspired ice cream!
Notes
- You can adjust the sweetness by adding more maple syrup to taste.
- For an extra creamy texture, ensure the cottage cheese is well blended without lumps.
- Store leftover ice cream in an airtight container to prevent freezer burn.
- Use gluten-free gingersnap cookies to make this recipe gluten-free if needed.
- Letting the ice cream soften slightly before scooping improves texture and ease of serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Low Fat
