Ninja Creami Protein Pumpkin Spice Ice Cream
This Ninja Creami Protein Pumpkin Spice Ice Cream tastes like pumpkin pie! It’s a smooth and creamy high-protein treat perfect for fall. Made with pumpkin puree, pumpkin spice mix, and vanilla protein powder, one pint of ice cream has 22 grams of protein.
Servings: 3 servings or 1 pint
Cost: $5
Equipment
- Ninja Creami Ice Cream Machine
- Ninja Creami Pint Containers
- Reusable Ice Cream Storage Containers
- Paper Ice Cream Storage Containers
Ingredients
- 1 cup whole milk
- 1 serving vanilla protein powder I used whey protein powder, 1 serving is 2 scoops for 22 grams of protein
- ½ cup heavy cream
- ¼ cup light brown sugar
- ½ teaspoon vanilla bean paste or pure vanilla extract
- 2 tablespoons pumpkin puree not pumpkin pie filling
- ½ teaspoon pumpkin spice mix
- 1 pinch salt
Instructions
- Note: My protein powder is slightly sweetened; if you are using unsweetened protein powder, increase the sugar to ⅓ cup.
- Add milk and protein powder to a Ninja Creami pint container. Top with the lid securely, then shake until the protein powder has dissolved.1 cup whole milk, 1 serving vanilla protein powder
- Remove the lid then use a spoon to stir in heavy cream, brown sugar, vanilla bean paste, pumpkin puree, pumpkin spice and salt for 1 - 2 minutes or until the sugar has dissolved. The pumpkin spice mix might not mix in but sit on top of the milk, this is ok, just try to mix it in the best you can.½ cup heavy cream, ¼ cup light brown sugar, ½ teaspoon vanilla bean paste, 2 tablespoons pumpkin puree, ½ teaspoon pumpkin spice mix, 1 pinch salt
- Top with a lid then freeze for 22 - 24 hours on a level surface.
- Remove the lid then insert into the Ninja creami outer bowl then into the machine. Press the “ICE CREAM” button then run through the cycle.
- Once finished your pumpkin spice protein ice cream should be smooth and creamy. Sometimes ninja creami recipes look a little crumbly at first but try smoothing it out with a spoon, if it’s still not smooth add a splash of milk or cream then run it through the “RESPIN” cycle until it reaches your desired creamy texture.
- Note: the pumpkin puree likes to sink to the bottom of the container. You can mix it after blending then freeze for 10 - 15 minutes before serving so it’s well incorporated.
Notes
How To Store/ Make Ahead
Save the rest of the pint for later. Use a spoon to level out the top of the ice cream then freeze. This is to ensure the uneven surface of the ice cream doesn’t potentially damage the blades of your Ninja Creami. When you’re ready for ice cream again, respin on the “RESPIN” cycle until it’s smooth again. I like to transfer leftover ice cream into a separate container so I can save the pint containers for more ice cream. These reusable containers or these paper ice cream containers are my favorites to use.Tips and Tricks
- If you want a stronger pumpkin flavor, add up to 4 tablespoons of pumpkin puree. Make sure to reduce the amount of milk used so your ice cream mixture doesn’t go over the max fill line.
- Pumpkin puree: Don’t use pumpkin pie filling which already contains sugar, thickeners and spices. You want to use pure 100% pumpkin puree. Canned or homemade is fine.
- Protein powder: I used vanilla whey protein powder. If you don’t want to use protein powder, use ¾ cup milk and ¾ heavy cream, and ⅓ cup of light brown sugar.
- Serving ideas: Whipped cream, pumpkin spice whipped cream, Golden Oreo cookies, sugar cones or waffle cones.
