This Ninja Creami pumpkin protein ice cream is made with almond milk, protein powder and pumpkin. It has a sweet pumpkin flavor and thick, creamy texture. This ice cream is low calorie, protein packed, dairy free and paleo friendly.
I honestly don't know if I've ever tried "real" pumpkin ice cream. But since it's fall and I LOVE pumpkin flavored everything, I knew I needed to try a pumpkin creami recipe.
This Ninja Creami pumpkin protein ice cream is made with almond milk and my favorite beef protein isolate. It uses a little canned pumpkin and is sweetened with raw honey. Since this recipe is low calorie, it's not as creamy as regular ice cream, but it's not icy. (I love the texture or I wouldn't have bothered to share this recipe!)
Not only is this recipe dairy free, but it's high in protein and paleo friendly! I love that this protein ice cream is made with wholesome ingredients but still satisfies my sweet cravings.
Why You'll Love this Pumpkin Protein Creami
- dairy free - this pumpkin ice cream is made without cream cheese, cow's milk and whey. Instead, it uses almond milk and beef protein isolate.
- paleo friendly - sweetened with raw honey and made with healthy, wholesome ingredients.
- low calorie - you can enjoy the whole pint without the guilt (or the stomach ache).
- easy to make - just blend ingredients, freeze and then blend in the Ninja Creami machine
Ingredients
The full recipe for this pumpkin protein Ninja Creami can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- almond milk - I recommend an unsweetened almond milk, however any type of milk will work (cow's milk, cashew, coconut...)
- pumpkin puree - I used organic canned pumpkin puree
- raw honey - honey is the best sweetener for this recipe, as it not only adds to the taste but also the texture. That being said, you can swap the honey for any other liquid sweetener.
- vanilla extract - added for flavor.
- protein powder - I used beef protein isolate for this recipe. It's animal based, but dairy free (paleo friendly). The best swap would be a whey protein or collagen peptides. I recommend using one that's flavored (vanilla, cinnamon, pumpkin, etc.)
- pumpkin pie spice - added for flavor
- salt - this is optional, but brings out more flavor
How to Make Pumpkin Protein Ice Cream in the Ninja Creami
This paleo pumpkin ice cream is so easy to make - just blend ingredients, freeze and then spin in your Ninja Creami! Here are the step-by-step instructions:
- Combine all ice cream ingredients in a small blender. Blend until smooth.
- Pour the mixture into your Ninja Creami pint. Place the lid on the Creami pint and set it in the freezer for at least 24 hours.
- Remove the pint from the freezer. If there's a hump in the middle of the pint, level it off with a spoon.
- Blend on "Lite Ice Cream". It will be a bit chalky after the first spin.
- Select "Re-Spin" to blend again.
Tips and Tricks
- Use a full scoop of protein powder - Use a full scoop for optimal flavor and texture. I've found that some of my creami recipes will turn out icy if I don't use the full scoop of protein.
- Don't skip the honey - not only does the honey add sweetness, but it helps make the texture creamier. While you can swap honey for maple syrup, I prefer this recipe with raw honey.
- Level off - this ice cream has a tendency to bubble up when frozen. So be sure to scrape down and level off the top before blending. (Easy to do with a metal spoon.)
- Re-spin - After the first run, this pumpkin ice cream turns out powdery. You'll need to re-spin it to make it creamy.
Storage
Leftovers must be stored in the freezer. Keep the ice cream in the Ninja Creami pint and level off the top with a spoon. Place the lid on your pint and store upright in the freezer. When ready to eat the leftovers, place the pint back in the Ninja Creami machine and blend on "Re-Spin".
FAQ
If your ice cream is still chalky after the first re-spin, then re-spin it again. If it's still not the texture you want, then add a splash of almond milk and "re-spin".
I recommend an animal based protein powder (beef protein isolate, whey) or collagen peptides for this recipe. The best flavor options would be cinnamon, vanilla or pumpkin. If you use an unflavored protein powder/collagen, then I recommend adding in another tablespoon of honey.
More Recipes You'll Love
Looking for other recipes like this? Try these:
Ninja Creami Pumpkin Protein Ice Cream (Dairy Free)
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 Creami pint 1x
Description
This pumpkin protein ice cream is thick and creamy with a mildly sweet pumpkin flavor. It's low calorie, dairy free and paleo friendly!
Ingredients
- 1 ⅓ cups unsweetened almond milk
- 2 Tbsp pumpkin puree
- 1 Tbsp raw honey
- ½ tsp vanilla extract
- 1 scoop protein powder*
- ½ tsp pumpkin pie spice
- pinch of salt (optional)
Instructions
- Combine all ingredients in a small blender. Blend until smooth.
- Pour the mixture into your Ninja Creami pint.
- Place the lid on the Creami pint and set it in the freezer for at least 24 hours.
- Remove the pint from the freezer. If there's a hump in the middle of the pint, level it off with a spoon.
- Plug in the Creami. Place the pint in the outer bowl and lock the lid, then place the bowl on the motor base and twist into position.
- Turn on the Creami and select "Lite Ice Cream".
- Remove the pint and mix the ice cream with a spoon (it will be a bit chalky after the first spin). Then place pint back in the Creami machine and "Re-spin".
- Store leftover ice cream in the freezer. Be sure to level off the top so leftovers can be re-spun.
Notes
*I used Equip cinnamon roll beef protein isolate, but vanilla would be a great option too. I recommend using an animal based protein powder or collagen peptides for best results.
Nutrition
- Serving Size: 1 container
- Calories: 233
- Fat: 4.1 g
- Carbohydrates: 25.9 g
- Protein: 22.2 g
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