Protein Packed Pumpkin Cheesecake Ice Cream

By Jackie618

2 Servings
101 Calories per Serving
2 g Fat per Serving
10 g Carbohydrate per Serving
1.6 g Fiber per Serving
5 g Sugar per Serving
13 g Protein per Serving
3 WWP+

Ingredients

• 1/2 cup Low fat cottage cheese
• 1/2 cup Plain low fat Greek yogurt
• 1 cup Lowfat almond milk, skim milk, or milk of choice
• 5 Stevia or sweetener of choice to taste
• 1/2 cup Pumpkin (canned)
• 1 tsp Cinnamon
• 1/2 tsp Pumpkin pie spice

Preparation

Step 1

1. Combine all of the ingredients (except for food coloring) in a blender (or food processor), and blend until smooth.Pour mixture into ice cream maker. Let the ice cream churn for about 20-25 minutes, or until it becomes a ‘frozen yogurt’ texture. Serve immediately or return to freezer to firm up for another 20-30 minutes and enjoy!
2. If you don’t have an ice cream maker, no problem! Just blend all of the ingredients together, and place everything in a covered container. Place container in the freezer and stir mixture every half hour until it reaches desired consistency.