If you’ve been dreaming of a dessert that’s both indulgently creamy and packed with nutrition, then you absolutely must try this High Protein Pumpkin Ice Cream (Ninja Creami Option) Recipe. It’s a perfect fall-inspired treat that combines the natural sweetness and vibrant color of pumpkin with the richness of vanilla protein, all whipped into a smooth, satisfying ice cream. Whether you’re looking to refuel after a workout or simply craving a guilt-free sweet, this recipe offers a delightful balance of flavors and textures that feels like comfort in a bowl.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that come together effortlessly. Each one plays a crucial role in creating the perfect texture and depth of flavor—while keeping it high in protein and low in sugar.
- 12-14 oz unsweetened almond milk: A creamy, low-calorie base that keeps the ice cream dairy-free and light.
- 1-2 tbsp Greek yogurt (optional): Adds extra creaminess and a slight tang to balance the pumpkin’s earthiness.
- 1/2 cup canned pumpkin puree: The star ingredient that lends a velvety texture and the beloved pumpkin flavor.
- 1 scoop vanilla protein powder: Boosts the protein content while enhancing the vanilla aroma.
- 2-3 tbsp powdered monk fruit sweetener: Provides sweetness without the sugar crash; honey or maple syrup work great too.
- 1 teaspoon vanilla extract: Deepens the flavor and ties all ingredients together beautifully.
- 1 teaspoon pumpkin pie spice: Infuses warmth and the classic holiday spice profile.
- 1/4 teaspoon cinnamon: Adds an extra hint of spice for a cozy finish.
- Pinch of salt: Enhances all the flavors and balances the sweetness.
How to Make High Protein Pumpkin Ice Cream (Ninja Creami Option) Recipe
Step 1: Blend the Ingredients Smoothly
Start by tossing all the ingredients into a blender. This is where the magic begins—you’ll want to blend until everything is silky smooth. No clumps of pumpkin or protein powder should remain. This step ensures the texture will be creamy and the flavor utterly harmonious.
Step 2: Freeze in the Ninja Creami Pint Container
Pour your carefully blended mixture into the Ninja Creami pint container. Be sure not to exceed the MAX FILL line to allow room for expansion during freezing. Seal the container with the provided lid and pop it in the freezer for at least 24 hours. This overnight chill is essential for achieving that perfect creamy scoop.
Step 3: Process in the Ninja Creami Machine
Once fully frozen, remove the pint container and install it into your Ninja Creami machine. Select the “light ice cream” option and let the machine work its magic. This step breaks down the ice crystals and whips your mixture into a smooth, creamy ice cream that tastes like a decadent treat.
Step 4: Optional Creaminess Boost
After the initial processing, create a small hole down the center of the ice cream using a knife. Pour in 1 to 2 tablespoons of coconut milk, then re-spin on the same setting to give the ice cream an ultra-creamy texture. Sometimes your ice cream will already be perfectly smooth after the first spin; if so, this step can be skipped.
Alternative Step: Using a Food Processor
If you don’t have a Ninja Creami, no worries! Pour the blended mixture into ice cube trays and freeze for 24 hours. Then transfer the frozen cubes to a food processor, add 1/4 to 1/3 cup of coconut or almond milk, and blend until creamy. Scrap the sides occasionally, and add more milk as needed until you get that luscious ice cream consistency.
How to Serve High Protein Pumpkin Ice Cream (Ninja Creami Option) Recipe
Garnishes
To elevate your pumpkin ice cream into an Instagram-worthy dessert, consider topping it with a sprinkle of cinnamon, a few chopped toasted pecans, or even a drizzle of sugar-free caramel sauce. These little accents add texture and layers of flavor that perfectly complement the spicy sweetness of the ice cream.
Side Dishes
This high-protein pumpkin ice cream pairs wonderfully with warm apple crisps or a spiced granola bowl. The combination adds crunch and temperature contrast, transforming a simple dessert into a comforting fall indulgence.
Creative Ways to Present
For a fun twist, serve your ice cream in cinnamon stick bowls or hollow out mini pumpkins to use as eco-friendly and festive serving vessels. You can also swirl in ribbons of nut butter into each serving or layer the ice cream with chia seed pudding for a layered pumpkin parfait.
Make Ahead and Storage
Storing Leftovers
Leftover High Protein Pumpkin Ice Cream (Ninja Creami Option) Recipe stays fresh when stored in an airtight container in the freezer. To maintain the best texture, cover the surface with plastic wrap before sealing to prevent ice crystals from forming.
Freezing
This ice cream freezes wonderfully for up to 2 weeks. Because it’s made with protein powder and less sugar than traditional recipes, its texture holds up well without becoming icy or grainy.
Reheating
Since it’s a frozen dessert, reheating isn’t necessary, but if your ice cream becomes too firm, simply let it sit at room temperature for 5 to 10 minutes. This softens it just enough for easy scooping without compromising creaminess.
FAQs
Can I use other types of protein powder?
Absolutely! Whey, plant-based, or collagen protein powders all work well. Just pick a vanilla flavor or one that complements pumpkin to keep the taste balanced.
Is this recipe suitable for vegans?
Yes, by using a plant-based protein powder and omitting Greek yogurt or substituting it with a dairy-free alternative, you can make this recipe fully vegan without losing creaminess.
What if I don’t have a Ninja Creami?
No problem! You can follow the food processor method described above to get a creamy texture without the machine.
Can I sweeten the ice cream naturally?
Definitely! Maple syrup or honey can replace monk fruit sweetener, but keep in mind this will raise the sugar content slightly.
How long does it take to prepare this ice cream?
The active prep time is just about 5 minutes, but it needs at least 24 hours of freezing before it’s ready to enjoy.
Final Thoughts
There’s something truly magical about creating a dessert that is both nourishing and utterly delicious. This High Protein Pumpkin Ice Cream (Ninja Creami Option) Recipe is exactly that kind of treat—easy to make, packed with wholesome ingredients, and bursting with cozy pumpkin spice goodness. Next time your sweet tooth calls, give this recipe a try and savor every creamy, protein-packed bite. You’ll be so glad you did!
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High Protein Pumpkin Ice Cream (Ninja Creami Option) Recipe
This High Protein Pumpkin Ice Cream recipe offers a creamy, nutritious treat perfect for fall or any time you crave a healthy dessert. Utilizing pumpkin puree and vanilla protein powder, this recipe is designed to be low sugar and low carb when using monk fruit sweetener. It features two preparation methods: using the Ninja Creami for a smooth, traditional ice cream texture or a quick food processor method for a blended, creamy frozen dessert, both dairy-free and customizable.
- Total Time: 24 hours 5 minutes
- Yield: 3 servings
Ingredients
Main 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
- Mix Ingredients: Combine the almond milk, Greek yogurt (if using), pumpkin puree, vanilla protein powder, monk fruit sweetener or honey/maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and a pinch of salt in a blender. Blend everything until the mixture is smooth and homogeneous.
- Freeze in Ninja Creami Pint: Pour the blended mixture into the Ninja Creami pint container, ensuring it does not exceed the max fill line. Seal the container and freeze it for at least 24 hours to solidify.
- Process in Ninja Creami: After freezing, remove the pint from the freezer and install it into the Ninja Creami machine. Process using the “light ice cream” setting to create a creamy texture.
- Optional Re-spin: If desired, create a small hole in the center of the processed ice cream using a knife, add 1-2 tablespoons of coconut milk, and re-spin to enhance creaminess. If the texture is already smooth, this step is optional.
- Alternative Food Processor Method – Freeze Ice Cubes: Pour the mixture into ice cube trays and freeze for 24 hours.
- Blend Frozen Cubes: Place frozen pumpkin mixture cubes into a food processor. Add 1/4 to 1/3 cup coconut or almond milk and blend until smooth, pausing to scrape down the sides as necessary to ensure even blending.
- Adjust Consistency: If the ice cream blend is too thick, slowly add more almond or coconut milk until your desired creamy texture is achieved. Serve immediately.
Notes
- Using Greek yogurt is optional but adds extra creaminess and protein.
- Choose monk fruit sweetener for a low sugar, low carb option; honey or maple syrup can be used if preferred.
- Ensure the blender or food processor blades are sharp for smooth blending of the frozen cubes.
- If you do not have a Ninja Creami, the food processor method produces a similarly creamy texture.
- Store leftover ice cream in the freezer in an airtight container to prevent ice crystals.
- Prep Time: 5 minutes
- Cook Time: 24 hours freezing time
- Category: Dessert
- Method: Instant Pot is not involved; primary methods are Ninja Creami processing and blending/freeze which corresponds most accurately to ‘Instant Pot’ being ruled out and ‘Blending’ being primary for the food processor method. Since Ninja Creami is an ice cream maker and the core technique is freezing then processing with it, the best fitting primary method is ‘Instant Pot’ is wrong here. The dominant technique is freezing and processing with ice cream machine and blending which is closest matched to ‘Blending’ as primary method for the food processor approach and ‘Instant Pot’ would be incorrect. Since Ninja Creami is a specialized ice cream maker but not pressure cooker, the cooking method is ‘Blending’ because all preparation involves blending followed by freezing and processing. Therefore, primary cooking method is ‘Blending’.
- Cuisine: American
- Diet: Gluten Free
