Ingredients
1 cup (225g) low-fat cottage cheese
½ cup (120g) pumpkin purée
1 scoop vanilla protein powder
1–2 tbsp zero-calorie sweetener or maple syrup, to taste
½ tsp pumpkin pie spice
½ tsp vanilla extract
Pinch of salt
1–2 tbsp unsweetened almond milk, only if needed for blending
Optional topping
Light whipped cream
Cinnamon
1 tbsp chopped pecans
Instructions
Add cottage cheese, pumpkin, protein powder, sweetener, pumpkin spice, vanilla, and salt to a high-powered blender.
Blend until completely smooth and creamy, scraping down the sides as needed.
Transfer to a pint container and freeze for about 3–4 hours, or until solid.
Let it sit at room temperature for 5–10 minutes, then process in a Ninja Creami on Lite Ice Cream (or blend/scrape until creamy if you don’t have one).
If crumbly, add 1 tbsp almond milk and respin.
Top with whipped cream, cinnamon, and pecans.