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As the leaves change color and the air turns crisp, the allure of fall flavors becomes irresistible. One of the most beloved seasonal ingredients is pumpkin, celebrated for its versatility and rich nutritional profile. With the growing popularity of healthy desserts, more people are seeking ways to indulge their sweet tooth without compromising their health goals. This pumpkin cheesecake protein ice cream recipe perfectly embodies the fusion of classic autumn flavors and nutritious ingredients, making it an ideal treat for health-conscious individuals.

Pumpkin Cheesecake Protein Ice Cream – A Fall-Inspired Treat

Savor the season with this delicious Pumpkin Cheesecake Protein Ice Cream recipe! Perfectly blending creamy pumpkin puree, Greek yogurt, and protein powder, this guilt-free treat is both nutritious and satisfying. Discover how to create a rich, indulgent ice cream that aligns with your health goals using wholesome ingredients like natural sweeteners and warm spices. Embrace the flavors of fall while enjoying a dessert that’s as beneficial as it is delightful!
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Ingredients
  

1 cup pumpkin puree (canned or fresh)

1 cup Greek yogurt (plain)

½ cup cream cheese, softened

½ cup vanilla protein powder

¼ cup maple syrup or honey (adjust for sweetness)

1 tsp vanilla extract

1 tsp pumpkin pie spice

½ tsp cinnamon

½ cup almond milk (or milk of choice)

Pinch of salt

Optional toppings: crushed graham crackers, whipped cream, pecans

Instructions
 

Prepare the Base: In a large mixing bowl, combine the pumpkin puree, Greek yogurt, softened cream cheese, and vanilla extract. Blend until smooth and creamy.

    Add Sweetener and Spices: Stir in the vanilla protein powder, maple syrup (or honey), pumpkin pie spice, cinnamon, and a pinch of salt. Mix thoroughly until all ingredients are fully incorporated and smooth.

      Adjust Consistency: Pour in the almond milk gradually while stirring. This will help achieve a creamy consistency. Adjust the amount of almond milk based on your preference for thickness.

        Taste and Adjust: Taste the mixture and adjust sweetness or spices if needed. Feel free to add a little extra cinnamon or sweetener according to your preference.

          Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. This helps the flavors meld together.

            Churning the Ice Cream: If you have an ice cream maker, pour the chilled mixture into it and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. If you don't have an ice cream maker, pour the mixture into a shallow dish.

              Freeze: If using an ice cream maker, transfer the churned ice cream into a container and freeze for at least 2 hours until firm. If using a shallow dish, stir the mixture every 30 minutes for about 3 hours to prevent ice crystals from forming.

                Serve: Scoop the pumpkin cheesecake protein ice cream into bowls or cones. Top with crushed graham crackers, whipped cream, or pecans if desired.

                  Prep Time, Total Time, Servings: 15 mins | 3-4 hours (including chill and freeze) | 4-6 servings