Dessert

Pumpkin Cheesecake Protein Ice Cream is for Dessert.

Pumpkin Cheesecake Protein Ice Cream takes 5 minutes to prepare.

Pumpkin Cheesecake Protein Ice Cream takes 90 minutes to cook.

Pumpkin Cheesecake Protein Ice Cream makes 4 servings.

The ingredients for Pumpkin Cheesecake Protein Ice Cream are:

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

Here is how you make Pumpkin Cheesecake Protein Ice Cream:

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 ServingsNumber of Servings: 4Recipe submitted by SparkPeople user BEINTHEMOMENT.

The nutritional information for Pumpkin Cheesecake Protein Ice Cream is:

• 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