High Protein Pumpkin Ice Cream (Ninja Creami Option)

three scoops of high protein ice cream in a bowl

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 don’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.

Prep Time5

Freeze Time18

Servings:

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 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 Creamy machine and process on the “light 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

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 aren’t dairy-free you can use your favorite milk. If you use skim milk note that you won’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 aren’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 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.

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.

Nutrition