Pumpkin Cottage Cheese Keto Ice Cream
Creamy, spiced, and secretly high-protein, this keto pumpkin cottage cheese ice cream tastes like frozen pumpkin pie and it’s totally guilt-free.
If you’re craving that cozy fall feeling but don’t want to bake, this cottage cheese pumpkin ice cream is your new go-to. Made with real pumpkin puree and sweet warm spices, this keto dessert is thick, rich, and surprisingly light. No ice cream maker needed. No sugar crash either, just a delightful blend of fall flavors.
Each serving of this creamy ice cream has 5g net carbs, 12.3g protein, 124 kcal, and all the creamy fall flavor you love.
Why You’ll Love This Recipe
- Cozy pumpkin spice flavor with no baking
- High in protein thanks to cottage cheese
- No churn, no fuss just freeze and scoop
- Sugar-free, low carb, and keto-friendly
Ingredients
- Full-fat cottage cheese – brings the creamy texture and protein
- Pumpkin puree (unsweetened) – cozy fall flavor, naturally low carb
- Swerve or monk fruit sweetener – adds sweetness without sugar
- Pumpkin pie spice – classic fall blend for warmth and depth
- Cinnamon – extra kick of spice
- Vanilla extract – rounds out the flavors
Watch how I make this in minutes! It’s like we’re cooking side-by-side in my kitchen!
YouTube Video Here: Fall Inspired High Protein Cottage Cheese Ice Cream (Pumpkin Dessert)
Instructions
- Blend It Smooth: Add all ingredients to a high-speed blender or food processor. Blend until completely smooth and creamy.
- Pour and Freeze: Pour the ice cream mixture into an airtight freezer-safe container. You can use two small ones for portion control.
- Freeze for 2–4 Hours: Stir once every hour if you’re skipping an ice cream maker. This helps reduce ice crystals and keeps it creamy.
- Scoop and Serve: Once firm, scoop and enjoy! Add keto chocolate chips, a swirl of almond butter, or drizzle of sugar-free syrup if you like.
- Store Properly: Cover tightly with plastic wrap inside the container to prevent freezer burn. Lasts up to 2 weeks in the freezer.
Expert Tips
- Add ½ tsp xanthan gum for a smoother texture if skipping the churn.
- A Ninja Creami makes this extra creamy (and yes, I love mine).
- Stir hourly while freezing for a softer, smoother result.
- Use full-fat cottage cheese for the best consistency.
- Freeze in individual containers for portion control and quicker defrosting.
Ingredient Swaps (Tested)
- Use allulose instead of Swerve for a softer scoop.
- Swap pumpkin for mashed roasted butternut squash for a nuttier taste.
- Sub vanilla with sugar-free maple extract or maple syrup for a fall twist.
Storage Tips
- Let sit 5–10 minutes before scooping.
- Freeze up to 2 weeks.
- Use freezer-safe containers and press plastic wrap onto the surface.
What to Serve With
This creamy pumpkin ice cream pairs perfectly with warm, spiced, or crunchy keto treats. Try it with:
- Keto Pumpkin Spice Latte Mug Cake – warm mug cake + cold ice cream = heaven
- Cottage Cheese Pumpkin Bread – toast a slice and top with a scoop for a cozy dessert
- 3-Ingredient Keto Baked Pumpkin Dessert – sweet roasted pumpkin chunks + melty ice cream
- Spoon it over Pumpkin Cottage Cheese Pancakes as a sweet topping
- Blend with a bit of almond milk for a protein-packed pumpkin shake
Conclusion
As someone who’s followed keto since 2019 and lost 50 lbs in the process, I know how important it is to have feel-good desserts that won’t knock you off track. This pumpkin cottage cheese keto ice cream is creamy, satisfying, and full of cozy fall flavor high-protein dessert without the carbs or the effort. Let me know if you try it, and don’t forget to pin it for later!
More Keto Recipes to Try
- Pumpkin Cottage Cheese Bread
- Keto Pumpkin Spice Cheesecake Bites
- High Protein Cottage Cheese Pancakes
- My Best Pumpkin Desserts Collection
FAQ
Q: Can I use a different sweetener?
A: Yes, as long as it’s keto-friendly. Allulose, monk fruit, or erythritol all work.
Q: Can I use low-fat cottage cheese?
A: You can, but the texture won’t be as creamy. Full-fat is best for ice cream.
Q: Can I make it in a Ninja Creami?
A: Absolutely! Freeze the base, then spin it once in your Creami for an ultra-smooth texture.
Q: Can I use Greek yogurt instead of cottage cheese?
A: It works, but the texture will change. Cottage cheese makes it smoother and higher protein.
Q: Can I add mix-ins?
A: Yes! Try chocolate chips, chopped nuts, or even a swirl of almond butter.
Keto Cottage Cheese Pumpkin Ice Cream
Ingredients
- 1 cup (210 g) full-fat cottage cheese
- 1/2 cup (125 g) Pumpkin Puree unsweetened
- 1/2 cup (90 g) Swerve (granulated) or sweetener of choice
- 1 teaspoon Pumpkin Spice
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Vanilla extract – sugar free unsweetened, sugar-free
Watch the Video Instructions
Instructions
- Add all ingredients to a high-speed blender or food processor. Blend until completely smooth and creamy.1 cup full-fat cottage cheese, 1/2 cup Pumpkin Puree, 1/2 cup Swerve (granulated), 1 teaspoon Pumpkin Spice, 1 teaspoon Ground Cinnamon, 1 teaspoon Vanilla extract – sugar free
- Pour the mixture into an airtight freezer-safe container. You can use two small ones for portion control.
- Freeze for 2–4 hours. Stir once every hour if you’re 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.
Notes
- Check out my homemade keto pumpkin puree recipe.
- This recipe makes 2 portions or 6 medium scoops.
- Add a Smoother Texture: If you are not using an ice cream maker, I recommend adding 1/2 teaspoon of guar gum or xanthan gum to your mixture. This will give your ice cream a smoother mouthfeel, similar to store-bought ice cream.
- Use an Ice Cream Maker: While this recipe doesn’t require an ice cream maker, you can certainly use one if you prefer. An ice cream maker can help achieve a creamier texture by churning the mixture as it freezes.
- Try the Ninja Creami (love mine): For the best texture, consider using a Ninja Creami. This appliance is designed to create ultra-smooth and creamy ice cream, making it a great option for this recipe.
- Stir During Freezing: If you’re freezing the ice cream without an ice cream maker, stir the mixture every hour. This helps prevent ice crystals from forming and ensures a creamier texture.
- Portion Control: For easier portion control, divide the mixture into smaller containers before freezing. This way, you can enjoy your ice cream in manageable servings.
- Experiment with Flavors: Feel free to get creative with your ice cream by adding different flavors. Mix in some chocolate chips, a swirl of almond butter, or even a dash of cocoa powder for a unique twist.
- Store Properly: To avoid freezer burn, store your ice cream in a freezer-safe container and cover it with plastic wrap. This will help maintain the best texture and flavor.
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