High Protein Pumpkin Ice Cream (Ninja Creami Option)

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Indulge in this high protein pumpkin ice cream recipe, offering methods for a Ninja Creami ice cream machine and a food processor for those who donโ€™t have an ice cream maker. This dairy-free pumpkin flavored dessert is made with a few basic ingredients like almond milk, pumpkin puree, protein powder, and warm spices. 

three scoops of high protein ice cream in a bowl
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Why Youโ€™ll Love High-Protein Ice Cream

This Ninja creami protein ice cream has simple ingredients, lots of protein, and no refined sugar! Whether you use a Ninja Creami or food processor to make this recipe, itโ€™s so darn easy to make and tastes even better than traditional ice cream.

This high protein ice cream delivers all the creamy, goodness you crave in a dessert but leaves out the tummy ache some of us get after eating a bowl of Ben & Jerryโ€™s – itโ€™s a game changer! This delicious treat has quickly become my new favorite, and Iโ€™m sure youโ€™ll love it just as much as regular ice cream! It has less added sugar than store-bought options and the whole pint has over 20 grams of protein!

If you love homemade protein ice cream recipes and are ready to make other protein-packed desserts try my High Protein Banana Pudding, No Bake Chocolate Peanut Butter Protein Cookies, or Strawberry and Cream Protein Donuts!

Ingredient Notes

  • unsweetened almond milk: Or any other non-dairy milk or regular milk of choice.
  • Greek yogurt: This is optional, but makes it creamier. Use non-dairy yogurt if dairy-free. 
  • canned pumpkin puree: Not pumpkin pie filling.
  • vanilla protein powder: Use your favorite brand of whey protein powder.
  • powdered monk fruit sweetener for low sugar and low carb: Honey/maple syrup will also work.
  • vanilla extract
  • pumpkin pie spice
  • cinnamon
  • pinch of sea salt

See the full recipe card below for exact ingredient amounts.

Step-by-Step Instructions

Ninja Creami Ice Cream Maker

recipe ingredients in a ninja creami container

Step 1: Place all ingredients into your Ninja Creami pint container and mix. Make sure your mix doesnโ€™t exceed the MAX FILL line.

blended ingredients

Step 2: Freeze: Seal with the lid and freeze for at least 12 hours.

frozen high protein ice cream in a plastic container

Step 3: Process: Remove the container from the freezer after freezing for 12-24 hours. Install the pint into the Ninja Creami machine and for the first spin, choose the on the โ€œLite Ice Creamโ€ setting.

blended high protein ice cream

Step 4: Serve: Once processed, push a knife down the middle making a little hole. Add 1-2 tbsp of unsweetened almond milk and re-spin for additional processing. This will make it nice and creamyโ€”however, no need to re-spin if your ice cream comes out smooth the first time.

an ice cream scooper in a container

Food Processor

Step 1: Blend all ingredients together. Add the mix to ice cube trays and freeze for 24 hours.

Step 2: Place the ice cubes into a food processor. Add 1/4-1/3 cup unsweetened almond milk and blend until smooth and creamy. You may need to stop and scrape down the sides a few times.

Step 3: Adjust the consistency by adding more unsweetened almond milk (or milk of choice) if needed.

high protein ice cream in an ice cream tray

Mac’s Pro Tip

Expert Tips

  • You can use coconut milk, almond milk, cashew milk, or oat milk if you prefer! If you arenโ€™t dairy-free you can use your favorite milk. If you use skim milk note that you wonโ€™t get as creamy of a texture.
  • For best results, eat this ninja creami protein ice cream recipe freshly spun with whatever mix ins you prefer. 
  • If you arenโ€™t dairy-free, add heavy cream 1 TBS at a time and re-spin until your ice cream has reached your desired texture.

Suggested Mix-Ins 

This healthy ice cream recipe is so versatile and you can create fun flavors using your favorite toppings! You can serve this delicious ice cream topped with: 

  • Whipped cream
  • Caramel syrup
  • Chocolate syrup
  • Vanilla wafers
  • Biscoff cookies
  • Chocolate chips (milk, dark, or semi-sweet)
  • Flakey sea salt

Storage Tips

Ninja Creami Method:

Freeze your ice cream in the Ninja Creami container for up to 2 weeks. When youโ€™re ready to enjoy the leftovers, add a splash of milk (dairy-free or regular) and use the re-spin button on your Ninja Creami to achieve that creamy texture again. 

Food Processor Method: 

Freeze your homemade ice cream in an airtight container for up to 2 weeks. When youโ€™re ready to eat it, take it out of the freezer and let sit for 5 – 10 minutes before digging in.

three scoops of pumpkin ice cream in a yellow bowl

Recipe FAQs

Can I use cottage cheese instead of Greek yogurt?

Yes, it is a 1:1 swap!

How much protein is in this high protein ice cream recipe?ย 

This recipe yields 1 pint of ice cream and has 24 grams of protein. It’s a great way to satisfy your sweet tooth and up your protein intake at the same time!

Can I make this recipe dairy-free?

For sure! To make a dairy-free option, use your favorite dairy-free yogurt instead of Greek yogurt.

Can I use chocolate protein powder instead of vanilla?

Yes, you can use chocolate protein powder if you prefer!

Can I use a protein shake for the base of my ice cream?

You sure can!ย 

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High Protein Pumpkin Ice Cream (Ninja Creami Option)

Indulge in this high protein ice cream recipe, offering methods for a Ninja Creami ice cream machine and a food processor for those who donโ€™t have an ice cream maker. This dairy-free pumpkin flavored dessert is made with a few basic ingredients like almond milk, pumpkin puree, protein powder, and warm spices.ย 
Prep Time: 5 minutes
Freeze Time: 18 hours
Servings: 3

Ingredients  

  • 12-14 oz unsweetened almond milk or any other dairy-free milk
  • 1-2 tbsp Greek yogurt optional, but makes it creamier
  • 1/2 cup canned pumpkin puree not pumpkin pie filling
  • 1 scoop vanilla protein powder (about 3 tbsp)
  • 2-3 tbsp powdered monk fruit sweetener for low sugar and low carb OR honey/maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • Pinch of salt

Instructions 

Ninja Creami

  • Mix everything in a blender. Blend until smooth.
  • Freeze: Pour the mix into a Ninja Creamy pint container, ensuring it doesnโ€™t exceed the MAX FILL line and the juice covers the fruit. Seal with the lid and freeze for at least 24 hours.
  • Process: Remove the container from the freezer after freezing for 12-24 hours. Install the pint into the Ninja Creamy machine and process on the โ€œlight ice creamโ€ setting.
  • Serve: Once processed, push a knife down the middle making a little hole. Add 1-2 tbsp of coconut milk and re-spin for additional processing. This will make it nice and creamyโ€”however, no need to re-spin if your ice cream comes out smooth the first time.

Food Processor

  • Add the mix to ice cube trays and freeze for 24 hours.
  • Place the ice cubes into a food processor. Add 1/4-1/3 cup coconut/almond milk and blend until smooth and creamy. You may need to stop and scrape down the sides a few times.
  • Adjust the consistency by adding more coconut milk if needed.

Notes

  • You can use coconut milk, almond milk, cashew milk, or oat milk if you prefer! If you arenโ€™t dairy-free you can use your favorite milk. If you use skim milk note that you wonโ€™t get as creamy of a texture.
  • For best results, eat this ninja creami protein ice cream recipe freshly spun with whatever mix ins you prefer.ย 
  • If you arenโ€™t dairy-free, add heavy cream 1 TBS at a time and re-spin until your ice cream has reached your desired texture.
Ninja Creami Method:
Freeze your ice cream in the Ninja Creami container for up to 2 weeks. When youโ€™re ready to enjoy the leftovers, add a splash of milk (dairy-free or regular) and use the re-spin button on your Ninja Creami to achieve that creamy texture again.ย 
Food Processor Method:ย 
Freeze your homemade ice cream in an airtight container for up to 2 weeks. When youโ€™re ready to eat it, take it out of the freezer and let sit for 5 – 10 minutes before digging in.

Nutrition

Calories: 78kcal | Carbohydrates: 15g | Protein: 8g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 177mg | Potassium: 139mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6357IU | Vitamin C: 2mg | Calcium: 210mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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