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–+ servings
three scoops of high protein ice cream in a bowl
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5 from 2 votes

Pumpkin Protein Ice Cream (Ninja Creami or Food Processor)

A creamy, spiced pumpkin ice cream made with vanilla protein powder and sweetened with monk fruit or honey. Spin it in a Ninja Creami, or freeze it in ice cube trays for the food processor.
Prep Time5 minutes
Freeze Time18 hours
Course: Dessert
Cuisine: American
Keyword: fall dessert, ninja creami recipe, protein ice cream, pumpkin spice ice cream
Method: No Cook
Servings: 3

Equipment

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.

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