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