Pumpkin Cheesecake Protein Ice Cream

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 152.7
  • Total Fat: 7.1 g
  • Cholesterol: 35.6 mg
  • Sodium: 137.7 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 10.0 g

View full nutritional breakdown of Pumpkin Cheesecake Protein Ice Cream calories by ingredient

Number of Servings: 4


    3/4 Cup Canned Pumpkin Puree
    2oz Cream Cheese
    1 Cup Silk, Vanilla Soymilk
    2 Scoops EAS 100% Whey Protein (2 Scoops=1 Serving)
    2 Teaspoons Pumkin Pie Spice
    1 Tabelspoon Torani Sugar Free Brown Sugar Cinnamon Syrup
    1.5 Large Rectangles of Graham Crackers


You can cut calories by leaving out the cream cheese and make it a pumpkin pie ice cream and/or cut out the crackers. You can also add more protein powder.


Add all ingredients to a blender except the crackers. Blend until fluffy and almost double in size. (In my Blendtec it is about 2 cycles on Smoothie setting).

Pull the mixing bowl for your ice cream maker out of the freezer and turn on. Add blender ingredients and blend for 20 to 30 minutes. It is done when the ice cream has clumped together and nothing is touching the sides any longer. Immediately remove to a freezer container in and fold in broken bits of graham crackers.

Freeze for 1 hour. Scoop and serve with sugar free whipped cream, topping or sugar free caramel sauce.

Serving Size: 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user BEINTHEMOMENT.

TAGS:  Desserts |