Pumpkin pie ice cream with 20g of protein. No machine, four ingredients.

The short answer: This pumpkin cottage cheese ice cream is a copycat of TikTok’s viral cottage cheese ice cream, made for fall. You blend cottage cheese, real pumpkin, maple syrup and pumpkin pie spice until silky, then freeze it. No machine, about 10 minutes of hands-on time, and roughly 24g of protein a serving.

It’s 9 PM, the kids are finally asleep, and you want something cold, sweet and a little bit like pumpkin pie. Of course, the freezer aisle is full of pints that taste great but leave you hungry an hour later. So this fall scoop gives you the creamy scoop and the protein, all from four real ingredients.

It’s built the Clean Fit Fab way: real food, big flavor, and no seed oils.

Why this pumpkin cottage cheese ice cream works as a fall treat

• Cottage cheese is the secret. Blended hard, it turns completely smooth and creamy, so nobody can tell it’s there.
• Real pumpkin, not syrup. Pure pumpkin puree brings the color, the fall flavor and a little fiber.
• No machine. A blender and a loaf pan do the whole job.
• It actually holds you. About 24g of protein per serving means dessert that doesn’t leave you raiding the pantry later.
• Just enough sweet. Two tablespoons of maple syrup sweeten the whole batch.

The original TikTok trend is simple: blend cottage cheese with a sweetener and a flavor, then freeze it. Here’s why it took off. For comparison, a half cup of regular vanilla ice cream has only about 2 to 3 grams of protein and roughly 14 grams of sugar, based on USDA FoodData Central values. Meanwhile, a single cup of cottage cheese has more than 20 grams of protein. Also, the Harvard Nutrition Source notes that spreading protein through your day, from foods like dairy, beans and fish, is a smart way to stay full. So this scoop works more like a snack than a sugar crash.

The flavor: what makes it taste so good

Plain cottage cheese ice cream can taste a little flat. So we build this one like a real pumpkin pie filling: warm spice, deep maple and a pinch of salt to wake it all up. Then toasted pecans on top bring the crunch of a pie crust.

• Pumpkin pie spice for cinnamon, ginger, nutmeg and clove warmth
• Pure maple syrup for a deep, caramel-like sweetness
• Real vanilla extract and a pinch of sea salt to round out the flavor
• Pecans toasted in butter with cinnamon for a crunchy, pie-crust finish

What you need

Here’s a quick look at the ingredients. Exact amounts are in the recipe card below.

• Ice cream: cottage cheese, pure pumpkin puree, pure maple syrup, pumpkin pie spice, vanilla extract, sea salt
• Topping: pecans, butter, ground cinnamon

Also, a note on fat: we cook with extra virgin olive oil, avocado oil, butter or ghee. They taste better, and they’re real food.

How to make pumpkin cottage cheese ice cream

First, blend everything for a full 1 to 2 minutes, longer than you think, until there’s not a single curd left. That step makes or breaks the texture. Next, spread it in a parchment-lined loaf pan and freeze. Then stir it every 45 minutes or so for the first two hours, which keeps it creamy instead of icy. Finally, scoop and top with toasted pecans. If it freezes solid overnight, let it sit on the counter for 15 to 20 minutes before scooping. The full recipe card is below.

Pumpkin Cottage Cheese Ice Cream

TikTok’s cottage cheese ice cream, fall edition. Cottage cheese, pumpkin, maple and pumpkin pie spice. No machine, about 24g protein a serving.

10minutes

24gprotein

300calories

2servings

Servings

1x2x3x

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Ingredients Uncheck all

Tap to check off as you go.

Ice cream

• 2 cups cottage cheese 2% or full-fat
• 1/2 cup pure pumpkin puree
• 2 tbsp pure maple syrup
• 1 1/2 tsp pumpkin pie spice
• 1 tsp vanilla extract optional
• 1 pinch sea salt optional

Topping

• 2 tbsp pecans chopped
• 1 tsp butter
• 1 pinch ground cinnamon

Instructions

Tap a step to mark where you are.

1. Add the cottage cheese, pumpkin puree, maple syrup, pumpkin pie spice, vanilla and salt to a blender.
2. Blend on high for 1 to 2 minutes, scraping down once, until completely smooth with no curds left. Taste and add a little more maple or spice if you like.
   Start 2 min timer
3. Pour into a loaf pan lined with parchment and spread it flat.
4. Freeze for 2 1/2 to 3 hours, stirring well every 45 minutes for the first 2 hours so it stays creamy.
   Start 45 min timer
5. Meanwhile, toast the pecans in the butter in a small skillet over medium-low heat for 3 to 4 minutes until fragrant. Sprinkle with cinnamon and let cool.
   Start 4 min timer
6. Scoop into bowls and top with the pecans. If frozen solid, let it sit on the counter for 15 to 20 minutes first.
   Start 20 min timer

Calories 300Protein 24gCarbohydrates 27gFat 11gFiber 3gper serving, estimated

Serving ideas

Scoop it into small bowls and top with butter-toasted pecans and an extra dusting of cinnamon. Also, it’s lovely next to a warm mug of coffee, or sandwiched between two thin ginger snaps for a fall ice cream sandwich.

Nutrition at a glance: each serving has about 300 calories, 24g protein, 27g carbs and 3g fiber. Numbers are estimates and change with your exact ingredients.

Swaps and variations

• Use full-fat cottage cheese for the creamiest, most ice-cream-like texture.
• Swap pumpkin for roasted butternut squash or sweet potato puree.
• Use 2 dates blended in instead of maple syrup for a whole-food sweetener.
• Add a spoon of almond butter for a richer, nutty scoop.
• Fold in chopped dark chocolate after blending for a pumpkin chocolate chip version.
• For the vegan version, flip the switch on the recipe card: silken tofu and soaked cashews replace the cottage cheese.

Make-ahead and storage tips

Keep leftovers in an airtight container in the freezer for up to 2 weeks. Because it has less sugar than store-bought pints, it freezes harder. So let it soften on the counter for 15 to 20 minutes, or freeze single portions in small jars so each one softens faster.

Frequently asked questions

Save this one for your next long day. Want more? Try our pumpkin cold foam iced coffee next.

This article is for general information and is not medical or nutrition advice.