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In a world filled with dietary restrictions and a constant pursuit of healthier options, it’s often challenging to find recipes that satisfy both our taste buds and our wellness goals. The concept of indulging without guilt is a dream for many, especially when it comes to desserts. However, that dream can become a reality with the Guilt-Free Pumpkin Cheesecake Protein Ice Cream. This deliciously creamy and satisfying treat is not only a celebration of fall flavors but also a powerhouse of nutrition.

Guilt-Free Pumpkin Cheesecake Protein Ice Cream

Discover the joy of guilt-free indulgence with this creamy, delicious Guilt-Free Pumpkin Cheesecake Protein Ice Cream. Combining the rich flavors of pumpkin and cheesecake, this nutritious treat is packed with protein and made from wholesome ingredients like Greek yogurt, reduced-fat cream cheese, and natural sweeteners. With simple preparation steps, you'll be on your way to enjoying a satisfying dessert that aligns with your health goals. Perfect for fall, this ice cream is a delightful way to embrace seasonal flavors without the guilt.
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Ingredients
  

1 cup canned pumpkin puree

1 cup Greek yogurt (plain, non-fat)

1 scoop vanilla protein powder (preferably casein or plant-based)

1/4 cup reduced-fat cream cheese, softened

1/4 cup maple syrup or agave syrup

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/2 teaspoon cinnamon

Pinch of salt

Optional: Crushed graham crackers for topping

Instructions
 

Blend Base Ingredients: In a blender or food processor, combine the canned pumpkin puree, Greek yogurt, protein powder, softened cream cheese, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and a pinch of salt. Blend until smooth and creamy.

    Taste and Adjust: Taste the mixture and adjust sweetness or spices according to your preference. You can add more maple syrup for sweetness or more pumpkin pie spice for extra flavor.

      Chill Mixture: Transfer the mixture to a medium bowl and cover it. Refrigerate for at least 30 minutes to chill. This helps the flavors meld together.

        Churn Ice Cream: After chilling, pour the pumpkin mixture into an ice cream maker. Follow the manufacturer’s instructions to churn until it reaches a soft-serve consistency (about 15-20 minutes).

          Freeze Until Firm: Transfer the churned ice cream to an airtight container. Use a spatula to smooth the top. Cover and freeze for at least 2-4 hours or until firm.

            Serve: Scoop the ice cream into bowls and if desired, top with crushed graham crackers for an extra cheesecake crunch.

              Enjoy: Delight in your guilt-free pumpkin cheesecake protein ice cream! This treat is a perfect blend of creamy sweetness and pumpkin spice goodness.

                Prep Time, Total Time, Servings:

                  20 minutes | 4 hours chilling and freezing | 4 servings