Pumpkin Spice Cheesecake Ice Cream
Low-carb, sugar-free, THM:S, Gluten/Peanut free
Serves: 4-6 servings
  • 2 cups unsweetened almond milk
  • 1 cup pumpkin puree
  • ½ cup cottage cheese
  • ½ cup heavy whipping cream
  • 1 T vegetable glycerin, optional but highly recommended
  • 2 tsp. pumpkin pie spice
  • 1 tsp. vanilla extract
  • 6-7 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
  • ⅛ tsp. salt
  • 1 tsp. glucomannan
  • ½ block (4 oz.) cream cheese
Cheesecake Crust Crumbs (optional but highly recommended):
  1. Blend all the ice cream ingredients except for the cream cheese together in a blender until smooth. Pour the mixture into an automatic ice cream maker (I use a Cuisinart 1½ qt. model which is just big enough) and churn according to manufacturer's directions. Meanwhile, put the cream cheese in the freezer to harden.
  2. If you want crumbs in your ice cream, combine the crumb ingredients together with a fork. Press the crumbs onto a metal baking pan and broil until lightly browned. Transfer the crumbs to the freezer to firm up while the ice cream churns.
  3. When the ice cream is done, transfer it to a freezer-safe container. Chunk up the cream cheese and stir it into the ice cream along with the crumbs. Freeze in the freezer to firm up if desired, then serve.
  4. Like most homemade ice creams, this recipe is best eaten fresh (unless using vegetable glycerin, which gives you more flexibility-see below). If you have leftovers, freeze them and when you're ready to eat them, either let them sit out on the counter for 30 minutes or so or defrost them for a few seconds in the microwave.
  5. I recommend adding 1 T of vegetable glycerin to this ice cream to keep it from sticking to the sides of the ice cream maker and to keep it softer and not let it get hard so fast in the freezer. If you freeze the ice cream for an extended length of time in the freezer, it will still freeze hard, but if you let it sit out to soften up a little, the glycerin keeps it scoopable instead of icy. Transfer the ice cream from the freezer to the refrigerator 3 hours before serving for optimum texture, or let it sit out on the counter for 30-40 minutes.
If you don't have an ice cream maker, I would suggest pouring the blended ice cream mixture into ice cube trays and freezing. Let the trays set out a bit to soften the cubes, then blend the cubes in a high-powered blender. Stir in the chunked cream cheese and crust crumbs and freeze until the desired firmness is achieved.
Recipe by Briana Thomas at https://www.briana-thomas.com/pumpkin-spice-cheesecake-ice-cream/