A high-protein pumpkin cheesecake ice cream made with whole milk cottage cheese, maple syrup, and pumpkin. This creamy and refreshing treat is perfect for fall and doesn't taste like cottage cheese at all!
1: In a food processor or high-speed blender, combine all your ingredients (minus the toppings) until smooth and creamy.
2: Transfer to an airtight container and sprinkle with crushed toasted pecan cookies (or other toppings of choice).
3: Put the container in the freezer (with the lid on) and remove every 45 minutes to an hour to stir (otherwise the edges will freeze first and the center will still be too soft).
4: Depending on how thick you like your ice cream, it should be ready in 3-4 hours.
