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
Scale
- 1 1/3 cups unsweetened almond milk
- 2 Tbsp pumpkin puree
- 1 Tbsp raw honey
- 1/2 tsp vanilla extract
- 1 scoop protein powder*
- 1/2 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