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Ice cream is a beloved dessert that transcends seasons and occasions. Whether enjoyed on a hot summer day or as a comforting treat in the winter, its creamy texture and delightful flavors have made it a staple in many households. However, with the rising trend of health-conscious eating, traditional ice cream has faced scrutiny for its high sugar and fat content. Enter protein ice cream, a delicious alternative that combines the joy of ice cream with the benefits of high protein content—perfect for those looking to indulge without the guilt.

Pumpkin Cheesecake Protein Ice Cream – A Fall-Inspired Treat

Indulge in the flavors of fall with this delicious Pumpkin Cheesecake Protein Ice Cream recipe. Perfect for health-conscious dessert lovers, this creamy treat combines the rich taste of pumpkin and cheesecake while packing in protein. Made with nutritious ingredients like Greek yogurt and pumpkin puree, it's guilt-free and satisfying. Enjoy this ice cream as a post-workout snack or a festive dessert that everyone will love during the cozy autumn season.
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Ingredients
  

1 cup canned pumpkin puree

2 cups Greek yogurt (plain, non-fat)

1/2 cup cream cheese (softened)

1/2 cup protein powder (vanilla or pumpkin spice flavor)

1/4 cup maple syrup (or honey)

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

1/4 cup crushed graham crackers (for texture and topping)

Optional: pecans or walnuts, for garnish

Instructions
 

In a large mixing bowl, combine the canned pumpkin puree, Greek yogurt, and softened cream cheese. Use a hand mixer or a blender to blend until smooth and creamy.

    Add the protein powder, maple syrup, vanilla extract, pumpkin pie spice, and salt to the mixture. Blend again until all ingredients are thoroughly combined and the mixture is smooth.

      Taste the mixture and adjust sweetness or spices if needed. If you'd like a stronger pumpkin flavor, you can add more pumpkin puree.

        Pour the mixture into an airtight container or an ice cream maker bowl (if using). If using an ice cream maker, churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

          If you're not using an ice cream maker, cover the container with a lid and place it in the freezer.

            If freezing, every 30 minutes for the first 2-3 hours, stir the mixture vigorously with a fork or whisk to break up any ice crystals forming, until it becomes creamy and firm.

              Once the ice cream is set, scoop into bowls and sprinkle with crushed graham crackers and optional nuts for added crunch.

                Serve immediately or return to the freezer to harden for a firmer texture.

                  Prep Time: 15 minutes | Total Time: 4 hours (including freezing) | Servings: 6-8