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In recent years, the concept of healthy desserts has gained immense popularity among health-conscious individuals and food enthusiasts alike. The rise of protein-rich treats has transformed the way we indulge our sweet tooth, allowing us to enjoy decadent flavors without the guilt. One of the most delightful and seasonal ingredients that embodies this trend is pumpkin. Rich in vitamins, minerals, and antioxidants, pumpkin not only enhances the flavor of desserts but also brings a wealth of health benefits.

Pumpkin Cheesecake Protein Ice Cream – A Fall-Inspired Treat

Celebrate the flavors of fall with a delightful Pumpkin Cheesecake Protein Ice Cream that satisfies your sweet tooth without the guilt! This delicious recipe features wholesome ingredients like nutrient-rich pumpkin puree, creamy Greek yogurt, and protein-packed vanilla protein powder. Perfect as a post-workout treat or a healthy dessert for gatherings, indulge in this creamy frozen delight and enjoy the health benefits while treating yourself to seasonal flavors.
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Ingredients
  

1 ½ cups canned pumpkin puree

1 cup Greek yogurt (plain or vanilla)

1 cup light cream cheese, softened

½ cup vanilla protein powder

½ cup unsweetened almond milk (or any milk of your choice)

½ cup maple syrup or honey

1 tsp vanilla extract

1 tsp pumpkin pie spice

¼ tsp ground cinnamon

¼ tsp salt

Optional: crushed graham crackers for topping

Instructions
 

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

    Add Flavorings: Stir in the vanilla protein powder, almond milk, maple syrup (or honey), vanilla extract, pumpkin pie spice, ground cinnamon, and salt. Mix until all ingredients are thoroughly combined and the mixture is smooth. Taste the mixture and adjust sweetness if desired.

      Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour. This helps the flavors to meld and the mixture to chill.

        Churn the Ice Cream: After chilling, pour the mixture into an ice cream maker. Churn according to the manufacturer's instructions until it reaches a soft-serve consistency, usually about 15-20 minutes. If you don’t have an ice cream maker, you can transfer the mixture to a freezer-safe container and stir vigorously every 30 minutes for about 2-3 hours until it reaches the desired consistency.

          Freeze: Once churned, transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm.

            Serve: When ready to serve, scoop the pumpkin cheesecake protein ice cream into bowls. If desired, sprinkle crushed graham crackers on top for added texture and flavor.

              Enjoy: Indulge in this creamy, fall-inspired treat as a deliciously healthy dessert or snack.

                Prep Time, Total Time, Servings: 15 mins | 5 hours | 6 servings