Pumpkin Protein Ice Cream (Ninja Creami or Food Processor)
Published Oct 03, 2024 Updated Oct 05, 2026
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This Ninja Creami pumpkin ice cream is made with almond milk, pumpkin puree, vanilla protein powder, and pumpkin pie spice. It’s so darn easy to make! Just mix it, freeze it, and spin it. And if you don’t have a Creami, I’ve got a food processor method for y’all too.
Table of Contents
Mac’s Notes
Fall + Ice Cream = LOVE!
This delicious treat has quickly become my new favorite, and I’m sure you’ll love it just as much as regular ice cream! If protein powder in ice cream sounds a little weird, don’t knock it till ya try it!
Ingredients I Use (and Easy Swaps)
- Unsweetened almond milk: This is what I use for the base, but coconut, cashew, or oat milk work too! If you aren’t dairy-free, use your favorite milk, but skim milk won’t give you as creamy of a texture. You can even use a protein shake for the base!
- Greek yogurt: Cottage cheese works as a 1:1 swap!
- Vanilla protein powder: My favorites are Ballerina Farm and Clean Simple Eats, and you will love both! If you’d rather go chocolate, chocolate protein powder works too.
- To make it dairy-free: Use a non-dairy milk and yogurt, plus a dairy-free protein powder. Or try my keto and paleo pumpkin ice cream made with coconut milk, which is dairy-free from the start!
How to Make Pumpkin Protein Ice Cream
In the Ninja Creami
Step 1: Get everything mixed and into the pint, and keep it under the MAX FILL line.
Step 2: Seal the lid and freeze. The Creami is made to break down a pint that’s frozen solid. Give it the full freeze time in the recipe card!
Step 3: For the first spin, use the “Lite Ice Cream” setting.
Step 4: Crumbly or too thick after the first spin? Push a knife down the middle to make a little hole, then add a splash of milk and re-spin. That’s what makes it nice and creamy! If it’s smooth the first time, you’re done.
Mac’s Pro Tip
No Creami? Use a Food Processor
Ice cube trays give your food processor small frozen pieces to break down instead of one solid block. Blend the cubes with a little milk, stopping to scrape down the sides so every piece gets blended. Add more milk a little at a time until it’s as soft as you like.
Mac’s Pro Tip
Topping Ideas
This pumpkin ice cream is so versatile, and you can create fun flavors using your favorite toppings! You can serve it topped with:
- Whipped cream
- Caramel syrup (or my homemade dairy-free caramel sauce)
- Chocolate syrup
- Vanilla wafers
- Biscoff cookies
- Chocolate chips (milk, dark, or semi-sweet)
- Flaky sea salt
More Ninja Creami Recipes
If you love this recipe, please give it a star rating and leave a comment below! Follow me on Pinterest, Facebook, and Instagram for more!
Pumpkin Protein Ice Cream (Ninja Creami or Food Processor)
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 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 Creami pint container, ensuring it doesn’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 Creami machine and, for the first spin, process on the “Lite Ice Cream” 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 creamy. However, no need to re-spin if your ice cream comes out smooth the first time.
Food Processor
- Blend all ingredients together. 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
- For best results, eat it freshly spun with whatever mix-ins you prefer.
- If you aren’t dairy-free, add heavy cream 1 tbsp at a time and re-spin until your ice cream has reached your desired texture.
- Storage, Ninja Creami method: Freeze your ice cream in the Ninja Creami container for up to 2 weeks. When you’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.
- Storage, food processor method: Freeze your homemade ice cream in an airtight container for up to 2 weeks. When you’re ready to eat it, take it out of the freezer and let sit for 5-10 minutes before digging in.
- Servings: The full recipe makes one pint of ice cream, which is divided into 3 servings. The nutrition information is for one serving.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
SO GOOD! I used lactose free protein milk over the almond milk and used pudding mix for the consistency instead
Love this. Thank you!
This looks delicious! What brand of vanilla protein powder do you recommend? I haven’t found one that I love yet.
I love Ballarina Farms and Clean Simple Eats. You will love both.
Is the nutrition information for a batch or for a serving, if a serving how many per batch?
Great question! The nutrition information is for one serving. The full recipe makes one pint of ice cream, which is divided into 3 servings. Hope that helps!