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In recent years, there has been a noticeable shift in the dessert landscape, with an increasing number of health-conscious individuals seeking alternatives to their favorite sweet treats. Gone are the days when desserts were synonymous with excess calories and guilt. Today, more and more people are exploring healthy dessert options that satisfy their cravings without derailing their nutrition goals. One such delightful creation is the Guilt-Free Pumpkin Cheesecake Protein Ice Cream.

Guilt-Free Pumpkin Cheesecake Protein Ice Cream

Indulge in fall flavors with our Guilt-Free Pumpkin Cheesecake Protein Ice Cream! This creamy dessert combines pumpkin puree, Greek yogurt, and vanilla protein powder for a nutritious treat that's low in calories and high in protein. Packed with warm spices, it's perfect for satisfying your sweet cravings without the guilt. Enjoy it on its own or elevate it with toppings like granola, fruit, or a drizzle of nut butter. A delicious, healthy option for dessert lovers!
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Ingredients
  

1 cup canned pumpkin puree

1 cup Greek yogurt (2% or non-fat)

1 scoop vanilla protein powder (or pumpkin spice if preferred)

1/2 cup unsweetened almond milk (or milk of choice)

1/4 cup maple syrup (or stevia for a lower-calorie option)

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

A pinch of salt

Optional toppings: crushed graham crackers, chopped pecans, or whipped cream

Instructions
 

Blend the Base: In a blender or food processor, combine the pumpkin puree, Greek yogurt, vanilla protein powder, almond milk, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt. Blend until smooth and creamy. Scrape down the sides of the blender as needed to ensure all ingredients are fully integrated.

    Taste and Adjust: Taste the mixture and adjust sweetness or spice as desired. If you want more pumpkin flavor, add a bit more pumpkin puree or spice to suit your taste.

      Chill the Mixture: Pour the blended mixture into a covered container and chill it in the refrigerator for at least 30 minutes. This step helps the flavors meld together nicely.

        Ice Cream Maker Step: If you have an ice cream maker, pour the chilled mixture into the machine and churn according to the manufacturer’s instructions. This typically takes about 15-25 minutes.

          Freezing (No Ice Cream Maker): If you don’t have an ice cream maker, simply pour the mixture into a freezer-safe container, spread it out, and place it in the freezer. Every 30 minutes for the first 2 hours, remove it from the freezer and stir vigorously with a fork to break up any ice crystals. This will help achieve a smooth texture.

            Final Freeze: Once churned or stirred every half hour for the first two hours, let it freeze solid for 4-6 hours, or until fully set.

              Serve: Scoop out the pumpkin cheesecake protein ice cream into bowls and add optional toppings like crushed graham crackers, chopped pecans, or a dollop of whipped cream for extra flavor and texture. Enjoy guilt-free!

                Prep Time, Total Time, Servings: 15 mins | 6 hours | 4 servings