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In recent years, there has been a notable shift in the dessert landscape, with healthier alternatives gaining significant traction among health-conscious individuals and food enthusiasts alike. As people increasingly seek to satisfy their sweet cravings without compromising their dietary goals, the demand for nutritious, delicious desserts has never been higher. One such delightful creation that encapsulates this trend is Pumpkin Cheesecake Protein Ice Cream. This innovative dessert not only satisfies a sweet tooth but also packs a nutritional punch, making it the perfect guilt-free treat.

Pumpkin Cheesecake Protein Ice Cream – A Fall-Inspired Treat

Indulge in a guilt-free treat with this Pumpkin Cheesecake Protein Ice Cream recipe! This innovative dessert combines the rich flavors of traditional cheesecake with the nutritional benefits of protein-packed ingredients. Using canned pumpkin, Greek yogurt, and coconut milk, it’s creamy, delicious, and perfect for autumn. Follow our step-by-step guide to create this delightful treat that satisfies your sweet cravings while keeping your dietary goals in check. Enjoy this nutritious and satisfying dessert that's ideal for post-workout snacks or gatherings!
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Ingredients
  

1 cup canned pumpkin puree

1 cup Greek yogurt (plain, unsweetened)

1 cup coconut milk (canned, full-fat for creaminess)

1/2 cup vanilla or pumpkin spice protein powder

1/2 cup cream cheese (softened)

1/4 cup maple syrup (adjust according to sweetness preference)

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice (plus more for garnish)

Pinch of salt

Optional toppings: crushed graham crackers, whipped cream, toasted pecans

Instructions
 

Prepare the Base: In a large mixing bowl, combine the pumpkin puree, Greek yogurt, coconut milk, protein powder, softened cream cheese, maple syrup, vanilla extract, pumpkin pie spice, and salt. Use a hand mixer or whisk to blend until the mixture is smooth and creamy, with no lumps from the cream cheese remaining.

    Taste and Adjust: Give the mixture a taste test and adjust the sweetness or spices according to your preference. If you like it sweeter, add more maple syrup, or if you prefer a stronger spice flavor, add an extra pinch of pumpkin pie spice.

      Chill the Mixture: Cover the bowl with plastic wrap or transfer the mixture to an airtight container. Place it in the refrigerator to chill for at least 30 minutes. This step allows the flavors to meld beautifully.

        Ice Cream Maker Time: After chilling, pour the pumpkin cheesecake mixture into your ice cream maker. Churn according to the manufacturer's instructions until it reaches a soft-serve consistency (usually about 20-30 minutes).

          Freeze for Firmness: For a firmer ice cream, transfer the churned mixture to an airtight container, smooth the top, and freeze for at least 2-4 hours. If you freeze it overnight, let it sit at room temperature for a few minutes to soften before scooping.

            Serve and Enjoy: Scoop the protein ice cream into bowls or cones. Add optional toppings such as crushed graham crackers, a dollop of whipped cream, and toasted pecans. Sprinkle a little extra pumpkin pie spice on top for a festive touch.

              Store Leftovers: If you have any leftovers, store the ice cream in an airtight container in the freezer for up to a week. Stir well before serving if the ice cream hardens too much.

                Prep Time, Total Time, Servings: 15 minutes | 4-6 hours (including chilling and freezing) | 4-6 servings