Pumpkin Pie Protein Ice Cream (Vegan + Ninja Creami)

Name: Pumpkin Pie Protein Ice Cream (Vegan + Ninja Creami)
Prep time: 5 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 6 tablespoons canned pumpkin purée; 1 scoop vegan vanilla protein powder; 2 - 6 teaspoons maple syrup or sweetener of choice; 1/2 teaspoon vanilla extract; 1/4 teaspoon pumpkin pie spice ((or a pinch of cinnamon + nutmeg)); 1/4 teaspoon xanthan gum ((optional, makes it extra silky)); 1 pinch salt; 1 1/2 cups plain or vanilla plant-based milk ((I like soy milk for highest protein and creaminess)); Optional mix-ins & toppings: Mini marshmallows, dairy-free whipped cream, granola, chopped pecans, crushed graham crackers or vanilla cookies, maple syrup drizzle

Prep 5m

4 servings

easy

Ingredients

6 tablespoons canned pumpkin purée
1 scoop vegan vanilla protein powder
2 - 6 teaspoons maple syrup or sweetener of choice
1/2 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice ((or a pinch of cinnamon + nutmeg))
1/4 teaspoon xanthan gum ((optional, makes it extra silky))
1 pinch salt
1 1/2 cups plain or vanilla plant-based milk ((I like soy milk for highest protein and creaminess))
Optional mix-ins & toppings: Mini marshmallows, dairy-free whipped cream, granola, chopped pecans, crushed graham crackers or vanilla cookies, maple syrup drizzle

Instructions

1. Mix the base: In a Ninja Creami pint container, add the pumpkin purée, protein powder, sweetener, vanilla, pumpkin pie spice, xanthan gum, and salt. Pour in the plant-based milk to just below the fill line (about 1½ cups). Whisk thoroughly using a whisk, fork, strong milk frother, or immersion blender until fully combined and smooth.Sweetness tip: Protein powders can vary in sweetness, so taste the base before freezing. It should be a little sweeter than you'd like, since freezing dulls sweetness. Adjust to taste with maple syrup, agave, sugar, or your favorite calorie-free option. 2. Freeze flat: Freeze the container without the lid for 24 hours, or until completely solid. This helps the base freeze level and smooth (no hump). After it’s frozen, snap the lid on for long-term storage if needed. 3. Spin it: Remove from the freezer and run the outside of the container under hot water for 1–2 minutes to help prevent icy edges. Insert into the Ninja Creami and select the “Lite Ice Cream” setting. 4. Re-spin if crumbly: If the texture is dry or powdery, add a splash (1–2 tablespoons) of plant-based milk and press “Re-spin.” Repeat if needed until creamy. 5. Add mix-ins (optional): Dig a hole in the center of the ice cream and add 1–2 tablespoons of mix-ins like mini marshmallows, chopped nuts, or crushed cookies. Return the container to the machine and press “Mix-in.” 6. Serve and enjoy: Enjoy right away for best texture! Top with whipped cream, extra pumpkin spice, crushed cookies, or a maple drizzle for pumpkin pie vibes.

high-protein