Pumpkin Pie Protein Ice Cream (Vegan + Ninja Creami)
This Pumpkin Pie Protein Ice Cream is everything you love about fall in one creamy, dreamy, high-protein pint. It tastes like pumpkin pie filling turned into ice cream, but it’s secretly a protein shake in disguise! Made in the Ninja Creami, this treat is vegan, high in protein, and easy to customize with your favorite toppings. A perfect way to indulge your fall dessert cravings in a healthier way!
Servings: (makes 1 pint)
Equipment
- Ninja Creami Ice Cream Maker
- Ninja Creami Pint Containers
Ingredients
- 6 tablespoon(s) canned pumpkin purée
- 1 scoop(s) vegan vanilla protein powder (I like Good Protein, Orgain, and Vega Sport)
- 2 - 6 teaspoon(s) maple syrup or sweetener of choice (I used 2 tsp sugar-free salted caramel syrup)
- 1/2 teaspoon(s) vanilla extract
- 1/4 teaspoon(s) pumpkin pie spice (or a pinch of cinnamon + nutmeg)
- 1/4 teaspoon(s) xanthan gum (optional, makes it extra silky)
- 1 pinch(s) salt
- 1 1/2 cup(s) 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
- 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.
- 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.
- 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.
- 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.
- 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.”
- 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.
Notes
No Ninja Creami? No problem! You can still make this in a blender or food processor. Check out my post: How to Make Ice Cream Without a Creami for the easy method.
Sweet Potato Pie Ice Cream: Simply swap the pumpkin purée for cooked and mashed sweet potato for a cozy, southern-inspired twist.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 102kcal | Carbohydrates: 11g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 128mg | Potassium: 206mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3950IU | Vitamin C: 19mg | Calcium: 166mg | Iron: 2mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan