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
