The micro-season dessert you need 😋
The minute September hits, I want to run through fields of golden leaves and wear cozy sweaters. 🍁🍂
But my reality is that it’s still summer weather. 😂 so a Fall ice cream is my way of keeping it real and honoring this little mini-season perfectly.
High protein ice cream that’s lower in fat and carbs than anything a store has to offer and absolutely NO THICKENER OR GUMS. There are gums in literally every store brand, and in higher amounts with varieties that contain less sugar or fat.
We are keeping it simple. Cottage cheese (don’t knock it till you try it, trust me it gives the perfect texture!), Greek yogurt, a little maple and of course pure pumpkin goodness with lots of pumpkin pie spice. It’s as easy as blending and freezing.
I like topping it with granola. Like a seedy granola with pumpkin seeds (duh🎃).
FALL ICE CREAM
½ cup cottage cheese
½ cup Greek yogurt
1/2 cup almond milk
2 tbsp maple syrup
¼ cup pumpkin puree
2 scoops collagen (I use unflavored grass-fed!)
1 tsp pumpkin pie spice
MAKE IT
Blend all ingredients.
Place in your ninja creami container or a Pyrex dish if you don’t have one!
Freeze 24 hours before blending on the “ice cream” mode. You’ll need to do re-spin one time to get the perfectly creamy texture. Enjoy 🙂
If you enjoyed this recipe, subscribe to stay in the loop of all the healthier, super fun, easy recipes coming this Fall 🙂
