Choco-Chip Pumpkin Cheesecake Ice Cream
If you can’t resist your beloved pumpkin cheesecake or pie at Thanksgiving, I am betting you will adore my latest ice cream creation. Redolent with pumpkin spice flavor yet without the excess calories, sugar and fat a big slice of cheesecake or pie would contain, you may just choose instead to mindfully indulge in this lightened up holiday treat.
Recipe Adapted from: Protein Packed Pumpkin Cheesecake Ice Cream by Dashing Dish
Recipe Adapted from: Protein Packed Pumpkin Cheesecake Ice Cream by Dashing Dish
Ingredients
Base
- 1/2 cup unsweetened pumpkin puree not pumpkin pie mix
- 1/2 cup low-fat cottage cheese
- 1/2 cup plain low-fat Greek yogurt
- 1 cup unsweetened coconut milk not light
- 1/2 cup coconut palm sugar for more info including alternatives, see MPM Mini-Bites
- 1 to 1 1/4 teaspoons homemade Pumpkin Pie Spice Mix or store-bought
- 2 teaspoons pure vanilla extract
- 1 cup chocolate chips I used Ghiradelli’s Bittersweet Baking Chips
Instructions
Base
- In a blender, mix all base ingredients well using high speed. (can also use a portable mixer)
- Pour mixture into a medium bowl. Cover; chill for at least 2 hours, preferably overnight if possible.
Make Ice Cream
- As machines vary, follow the instructions according to your manufacturer’s manual. (This recipe was made using a Cuisinart ICE 21 which is inexpensive, simple to use and makes FANTASTIC ice cream …highly recommended!)
- A few minutes before ice cream is done (should still be churning, but has slowed down), add the chocolate chips, allowing to swirl through the ice cream. If by chance, the ice cream has stopped churning, you can fold in the chocolate chips after removing from the machine.
- When ice cream has finished churning, turn off the machine. Serve immediately.
- If a firmer consistency is desired, place ice cream in a covered freezer-safe container. Freeze for about 2 hours. Remove from freezer about 10 minutes before serving.
Notes
Make Ahead and Storage Tips: ice cream may be stored in a covered freezer-safe container for about 3 weeks. (if it lasts that long!) Allow to soften for about 15 minutes before serving.
*This homemade ice cream contains only pure ingredients and does not have preservatives and stabilizers. Therefore, it will not have the same consistency or freeze as creamy as most store-bought brands. That said, there is nothing like making your own ice cream…hope you try it!!
For mouth-watering recipes (from the traditional to the exotic) as well as everything you need to know about making ice cream (including guidelines for selecting machines) treat yourself to a copy of The Perfect Scoop by David Lebovitz.
Homemade Pumpkin Pie Spice Mix: You may be wondering, why take the time to create your own when it’s easier (and possibly cheaper if you don’t already have the spices) to just pick up one at the market. One word: taste. Trust me, I tried various commercial brands and the difference in flavor between my breads, cakes, muffins, etc. baked with my homemade spice combination and those made with a store-bought mix was astounding. Try it yourself and prepare to be amazed!
Coconut Palm Sugar: I have been searching for a healthier sweetening alternative for use in desserts and have been experimenting with coconut palm sugar. Brands to look for are Nutiva and Wholesome Sweeteners. You can read more about coconut palm sugar here.
If you prefer not to use coconut palm sugar, you can use an equal amount of brown sugar or experiment with alternative healthy sweeteners such as honey and pure maple syrup.
Unsweetened Coconut Milk: works wonderfully in ice cream recipes if you can’t have or prefer to cut-down on dairy. There are several brands readily available including Thai Kitchen and Native Forest. While you may be able to detect a hint of coconut flavor in some vanilla-flavored ice cream recipes, most you cannot, especially those with dominant flavors such as peanut butter, chocolate and pumpkin.
*If you prefer not to use coconut milk, you may swap it with 1 cup unsweetened almond milk or your milk of choice. Although this ice cream calls for coconut milk, it is not dairy-free due to the addition of cottage cheese and Greek yogurt.
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