Pumpkin protein ice cream is the ultimate way to enjoy autumn flavors while sneaking in a little extra protein. This homemade treat is ultra-creamy, loaded with warm pumpkin spice, and made with simple ingredients you probably already have. It’s the perfect high-protein dessert—sweet, satisfying, and way more budget-friendly than store-bought options.
Protein: 29 grams per 1/2 pint
This pumpkin protein ice cream gets its protein from a combination of cottage cheese and vanilla protein powder, making it a healthier option compared to traditional ice cream. I love how the Ninja Creami machine transforms this mixture into a creamy, delicious treat with a texture that rivals regular ice cream. After experimenting with different ingredient combinations, this high-protein, fall-inspired dessert has become a personal favorite.
Contents
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Why you will love this recipe
- High protein: Made with protein powder and cottage cheese for a satisfying treat.
- Creamy texture: The Ninja Creami gives it a smooth, rich consistency.
- Pumpkin spice flavor: Packed with warm spices and real pumpkin.
- Simple ingredients: Easy-to-find ingredients make this a quick recipe.
- Healthier option: A great way to enjoy ice cream with less sugar and more protein.
- Customizable: Add mix-ins like chocolate chips or graham crackers for extra flavor.
Key ingredients and substitutions
- Pumpkin purée: Provides natural pumpkin flavor and creamy texture. Use my homemade pumpkin purée recipe or canned pure pumpkin, not pumpkin pie filling.
- Cottage cheese: Adds protein and creaminess without a strong flavor. Greek yogurt can be used as a substitute.
- Xanthan gum: Helps create a smooth consistency and prevents ice crystals. Guar gum can be used instead.
- Vanilla protein powder: Adds sweetness and protein. Pumpkin spice or cinnamon-flavored protein powder works too.
- Pumpkin spice: Gives that classic fall flavor. You can use a mix of cinnamon, nutmeg, and ginger if needed.
- Cinnamon: Enhances the warm spice notes in the ice cream.
- Liquid stevia: Adds sweetness without extra sugar. Adjust to taste or use another sweetener like monk fruit or coconut sugar.
- Salt: Balances flavors and enhances the sweetness.
- Filtered milk: Helps blend everything smoothly. Fairlife, almond milk, soy milk, or oat milk can all work.
How to make Pumpkin Protein Ice Cream
- Add ingredients to the container: Place all ingredients into a regular-sized Ninja Creami pint tub.
- Blend until smooth: Use an immersion blender to mix everything well.
- Taste and adjust: Check the sweetness and add extra liquid stevia if needed. If the mixture isn’t at the fill line, add a little more milk to reach it.
- Final mix: Give it one last blend to ensure everything is well incorporated.
- Freeze for 24 hours: Secure the lid and place the container on a flat surface in the freezer for a full day.
- Let it sit before spinning: After freezing, remove from the freezer and let it sit at room temperature for five minutes.
- Flatten the surface: Scrape down any raised areas until the top is even.
- Process in the Ninja Creami: Insert the container into the outer bowl, attach the blade lid, and lock it into the Ninja Creami machine. Select the Light Ice Cream mode.
- Respin if needed: If the ice cream turns out powdery, put the lid back on and run a Re-spin cycle. If any icy chunks are stuck on the sides, scrape them down with a metal spoon before respinning.
- Enjoy immediately: Scoop up your creamy pumpkin protein ice cream and dig in!
Recipe notes and tips
- Best texture: Let the frozen pint sit for five minutes before processing to help it blend smoothly.
- Sweetness level: Taste the mixture before freezing and adjust the sweetener as needed. It should taste extra sweet before freezing.
- Formation of ice crystals: Using xanthan gum or guar gum helps prevent icy texture and keeps the ice cream creamy.
- First spin matters: If the ice cream looks crumbly or powdery after the first spin, always use the Re-spin function to smooth it out.
- A little liquid goes a long way: If the ice cream is too thick after spinning, add a splash of milk and respin for a softer texture.
- Mix-ins for extra flavor: Add chocolate chips, crushed graham crackers, or a sprinkle of cinnamon after the first spin using the Mix-In function.
Storage instructions
- Freeze in the Ninja Creami container: Keep leftovers in the original pint container with the lid secured to prevent freezer burn.
- Re-spin before eating: Frozen leftovers will be hard, so let them sit for five minutes, then process again in the Ninja Creami for a creamy texture.
- Add a splash of milk if needed: If the ice cream seems too firm, add a little liquid before respinning to help soften it.
- Use within a week: For the best taste and texture, enjoy your pumpkin protein ice cream within seven days.
For more storage tips, check out 3 Ways to Store Leftover Ninja Creami Ice Cream.
Variations
- Dairy-free: Swap cottage cheese for dairy-free yogurt and use almond, soy, or oat milk.
- Lower carb: Use unsweetened almond milk and a low-carb sweetener like monk fruit or stevia.
- Extra creamy: Add a splash of heavy cream or coconut milk for a richer texture.
- Pumpkin pie twist: Crush on top or mix-in graham crackers or Biscoff cookies for a pie-like crunch.
- Chocolate chip pumpkin: Mix-in mini chocolate chips after spinning for a sweet contrast.
- Maple flavor: Swap liquid stevia for maple syrup or add a little coconut sugar for a deep caramel-like sweetness.
- Protein boost: Use Greek yogurt instead of cottage cheese for extra grams of protein.
What to serve with Pumpkin Protein Ice Cream
- Toppings: Sprinkle cinnamon, crushed graham crackers, or chocolate chips on top for extra texture.
- Cookies: Pair with Biscoff cookies, gingersnaps, or protein-packed oatmeal cookies for a crunchy bite.
- Drinks: Enjoy with a pumpkin spice latte, chai tea, or a protein shake for a cozy fall treat.
- Breakfast twist: Serve alongside pumpkin pancakes, waffles, or a warm bowl of oatmeal for a fun morning boost.
- Fruit pairings: Add banana slices, caramelized apples, or roasted pecans for a naturally sweet combo.
Frequently asked questions
What can I use instead of cottage cheese?
Greek yogurt is a great alternative for a similar protein boost, or you can try a dairy-free yogurt for a plant-based version.
Why is my ice cream crumbly?
If the ice cream turns out powdery, it needs a Re-spin. Let it sit for a few minutes, add a splash of milk, and process again for a smoother texture.
Can I use a different sweetener?
Absolutely! You can swap liquid stevia for monk fruit sweetener, maple syrup, or coconut sugar. Just adjust to taste before freezing.
How do I make it even creamier?
Adding a little heavy cream or full-fat coconut milk will give the ice cream a richer, more traditional texture.
How much protein is in this recipe?
The exact amount depends on the protein powder you use, but with cottage cheese and protein powder, it’s a high-protein treat. Check your specific ingredients for nutritional information.
More ice cream recipes you will love
- Soft-Serve Vanilla Protein Ice Cream (Ninja Creami)
- Strawberry Cottage Cheese Ice Cream
- White Chocolate Raspberry Protein Ice Cream
- Pineapple Coconut Ice Cream
- Frozen Cottage Cheese Bark
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Ninja Creami Pumpkin Protein Ice Cream
Pumpkin protein ice cream is the ultimate way to enjoy autumn flavors while sneaking in a little extra protein. This homemade treat is ultra-creamy, loaded with warm pumpkin spice, and made with simple ingredients you probably already have. It’s the perfect high-protein dessert—sweet, satisfying, and way more budget-friendly than store-bought options.
Ingredients
- 1/2 cup pumpkin purée
- 1/4 cup cottage cheese
- 1/4 teaspoon xanthan gum
- 2 scoops vanilla protein - or pumpkin flavor, cinnamon flavor, etc.
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- 20 drops liquid stevia - unflavored, vanilla, or cinnamon, + more to taste
- 1/4 teaspoon salt
- 1 cup filtered milk - like fairlife or arla bob
Instructions
- Add all of the ingredients to a regular-sized ninja creami pint tub.1/2 cup pumpkin purée, 1/4 cup cottage cheese, 1/4 teaspoon xanthan gum, 2 scoops vanilla protein, 1/2 teaspoon pumpkin spice, 1/2 teaspoon cinnamon, 20 drops liquid stevia, 1/4 teaspoon salt, 1 cup filtered milk
- Mix well with an immersion blender.
- Taste, add extra liquid stevia if needed (it should taste very sweet), and fill the pint up to the line with more milk if it's not already there.
- Give it one final mix.
- Pop the lid on and place it on a flat surface in your freezer for 24 hours.
- After 24 hours, take it out of the freezer, and let it sit for 5 minutes.
- Scrape down any visible hump until the surface is flat.
- Insert the container into the outer bowl and secure the blade lid until it clicks.
- Insert the outer bowl into the Ninja Creami machine and process it on Light Ice Cream mode.
- (Optional) If the result is powdery or not creamy, put the lid back on and select Respin. You can also scrape down the sides before respinning with a metal spoon if some icy ice cream has gotten stuck. Enjoy!
Notes
- Best texture: Let the frozen pint sit for five minutes before processing to help it blend smoothly.
- Sweetness level: Taste the mixture before freezing and adjust the sweetener as needed. It should taste extra sweet before freezing.
- Formation of ice crystals: Using xanthan gum or guar gum helps prevent icy texture and keeps the ice cream creamy.
- First spin matters: If the ice cream looks crumbly or powdery after the first spin, always use the Re-spin function to smooth it out.
- A little liquid goes a long way: If the ice cream is too thick after spinning, add a splash of milk and respin for a softer texture.
- Mix-ins for extra flavor: Add chocolate chips, crushed graham crackers, or a sprinkle of cinnamon after the first spin using the Mix-In function.
Storage instructions
- Freeze in the Ninja Creami container: Keep leftovers in the original pint container with the lid secured to prevent freezer burn.
- Re-spin before eating: Frozen leftovers will be hard, so let them sit for five minutes, then process again in the Ninja Creami for a creamy texture.
- Add a splash of milk if needed: If the ice cream seems too firm, add a little liquid before respinning to help soften it.
- Use within a week: For the best taste and texture, enjoy your pumpkin protein ice cream within seven days.
Nutritional Information
Calories: 180kcal | Carbohydrates: 11g | Protein: 29g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Cholesterol: 65mg | Sodium: 553mg | Potassium: 354mg | Fiber: 1g | Sugar: 5g | Vitamin A: 74IU | Vitamin C: 0.1mg | Calcium: 370mg | Iron: 0.2mg
