Protein Pumpkin Ice Cream

PROTEIN PUMPKIN ICE CREAM

• 1 c. lowfat, good tasting cottage cheese
• 1 c. canned pumpkin, not pumpkin pie filling
• 1 tsp. vanilla
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 2 scoops great tasting vanilla protein powder 

This is a flexible recipe so adjust the flavorings to taste.

Combine the ingredients in a food processor (or blender, but the cottage cheese mixture may be more difficult to scrape out of a blender) and put in your ice cream maker. Freeze for about 20 minutes (or more for your ice cream maker). Eat as is as soft-serve, or place in the freezer for up to an hour for a more scoopable consistency.