Homemade high protein Pumpkin Ice Cream that is creamy, smooth and loaded with pumpkin spice fall flavors. It is made with 5 simple ingredients, tastes like pumpkin pie and has 20 grams of protein per serving!
I love using Greek yogurt + protein powder as a base for ice cream. It is so great because you still get that smooth and creamy texture with less sugar and real protein in a dessert!
I have already shared this protein ice cream and strawberry ice cream that are both made with similar ingredients and are high protein ice cream recipes. This pumpkin ice cream is also made using a Ninja Creami and is another yummy ice cream that doubles as a protein packed fall treat!
Why You’ll Love This Pumpkin Ice Cream Recipe
- Smooth, creamy, naturally sweetened homemade ice cream
- The best fall treat!
- Made with 5 simple ingredients
- Healthy ice cream with 20 grams of protein per serving
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Ingredients For Pumpkin Spice Ice Cream
You only need a few simple ingredients to make this incredibly delicious Ninja Creami Pumpkin Ice Cream. Here is what you’ll need:
- Greek yogurt – the Greek yogurt is the base of this ice cream recipe. I used vanilla Greek yogurt but you could use plain and add a teaspoon of vanilla if you prefer. You could also sub cottage cheese and use that instead of the Greek yogurt.
- Protein powder – The protein powder adds some extra protein to this pumpkin ice cream as well as great flavor. I love Clean Simple Eats Vanilla Protein Powder. You can also use pumpkin flavored protein powder.
- Pumpkin puree – make sure to use real pumpkin puree and not pumpkin pie filling. The only ingredient should be pumpkin. I love Libby’s brand.
- Maple syrup – the mapley syrup gives the ice cream a natural sweetness and blends so well with the pumpkin. You could also use honey or agave but the maple syrup is the best!
- Pumpkin pie spice – adds a nice hint of pumpkin and gives you those pumpkin pie vibes. Note: if you are using pumpkin protein powder then you can skip this ingredient.
Get the complete list of recipe ingredients, instructions and nutrition in the recipe card at the bottom of this post.
How To Make Healthy Pumpkin Ice Cream
Here is a summary for how to make this amazing pumpkin spice ice cream with step by step photos to guide you.
- Add all of the ingredients to a high speed blender and blend on high until smooth. Then pour the mixture into a Ninja Creami pint container.
- Chill in the freezer for 12-24 hours.
- Remove the lid, and follow your Ninja Creami machine instructions. I spun it on “LITE ICE CREAM” then added a splash of milk and did one “RE-SPIN”.
- Add mix-ins if desired. I added crushed Biscoff cookies. Scoop, serve and enjoy!
Ninja Creami Pumpkin Ice Cream Tips
- Add a mix in after the spin cycle is done, not before. You want the ice cream to become well blended before adding the mix-ins. This will give you nice smooth ice cream with beautiful chunks of cookies throughout. It is so good!
- Blend everything well for smoother ice cream.
- If the mixture appears crumbly after the first spin, then add a splash of milk and hit “re-spin”. This is totally normal and it will still turn out perfectly.
How To Store
This high protein pumpkin ice cream is best if eaten right away after you have spun it in the Ninja Creami. If you do have leftovers, you can place the lid on it, store it in the fridge for a few days then add a splash of milk and re-spin it.
The texture will be slightly thicker but still delicious!
Can I make this ice cream recipe without the Ninja Creami?
Yes you can! Blend the ice cream mixture as directed in this recipe, fold in the crushed Biscoff cookies. Pour the mixture into a loaf pan, cover it with plastic wrap and freeze for 12-24 hours or until solid. Allow the ice cream to sit on the counter for 10-15 minutes, then scoop and serve it.
More High Protein Sweet Treats
Looking for other recipes like this? Try these:
Did you try this Ninja Creami Pumpkin Ice Cream recipe? If you did then please leave a rating and comment below. I would love to hear how yours turned out!
Ninja Creami Pumpkin Ice Cream
- Total Time: 12 hours
- Yield: 2–3 servings 1x
- Diet: Gluten-Free
Description
Homemade high protein Pumpkin Ice Cream that is creamy, smooth and loaded with pumpkin spice flavors. This ice cream is made with 5 simple ingredients, tastes like pumpkin pie and has 20 grams of protein per serving!
Ingredients
- 1.5 cups vanilla Greek yogurt – Like Oikos
- ¼ cup pumpkin puree – not pumpkin pie filling
- 1 scoop vanilla protein powder – Like Clean Simple Eats
- ¼ cup maple syrup
- ½ teaspoon pumpkin pie spice
- Biscoff cookies or Sweet thins
Instructions
- Add all of the ingredients except the Biscoff cookies to a blender and blend well until combined and smooth, about 1 minute.
- Transfer the ice cream mixture to a ninja creami pint container, place the lid on tightly and freeze in a flat area for 12-24 hours.
- Remove from the freezer, place into your creami according to the machine instructions. Blend on “SOFT SERVE” or “LITE ICE CREAM”setting. Open it up and if it still looks crumbly add a splash of milk (any milk), then respin it again.
- Make a well in the center and add some crushed Biscoff cookies, and run it on the “MIX INS”setting.
- Scoop right away and serve topped with more crushed cookies and a sprinkle of pumpkin spice.
Notes
Blend well for smoother ice cream.
Add a splash of milk if the mixture looks crumble after the first spin.
Add the mix-ins after spinning and not before.
Store leftovers in the freezer for up tp 2 days. When ready, add a splash of milk and spin on the ice cream setting.
- Prep Time: 12 hours
- Category: Dessert
- Method: Mixed
- Cuisine: American
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