Pumpkin Cheesecake Collagen Ice Cream with Salty Cinnamon Swirl

Pumpkin Cheesecake Collagen Ice Cream with Salty Cinnamon Swirl

Recipe by: Tracey Grant, @wholedailylife

Servings: 2-3


It may be colder outside — but don’t let that stop you from devouring this sweet treat! A creamy homemade ice cream by Tracey Grant of @wholedailylife, bursting with cashews, maple, dates, and seasonal spices — basically (and dare we say it), the best Pumpkin Cheesecake Ice Cream recipe… EVER!



  • 1 bottle Pumpkin Spice with Collagen
  • 1 cup raw cashews
  • 2 pitted dates
  • 2 tsp cinnamon, divided
  • 1 tsp ginger
  • ¼ tsp cloves
  • ½ tsp maple extract
  • ¼ tsp salt
  • 3 tbsp almond butter
  • Optional: 1 tbsp pure maple syrup



  • The day before making the ice cream, place the bowl of your ice cream maker in the freezer.
  • Place the cashews and pitted dates in a glass jar and cover with just enough water to submerge. Let this soak overnight, then drain the water.
  • Using a high-powered blender, combine the cashews, dates, 1 tsp cinnamon (half the amount above), ginger, cloves, maple extract, and bottle of Pumpkin Spice with Collagen. Blend this mixture together until completely smooth.
  • Transfer mixture into a bowl and set in the fridge to cool.
  • When mixture is cold, let it process in your ice cream maker until mixture begins to solidify
  • While ice cream is beginning to freeze, combine the remaining 1 tsp cinnamon, salt and almond butter in a small bowl. Option to add the maple syrup. 
  • Add this mixture, by the spoonful, into the ice cream maker while it is still on, just before ice cream has finished freezing.
  • For a firmer ice cream, transfer to an airtight container in the freezer and let sit overnight. 
  • Enjoy! 




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