Dairy Free Protein Pumpkin Pie Ice Cream Ninja Creami
This Pumpkin Pie Protein Ice Cream is the perfect homemade ice cream recipe to make when it's hot out but you just can't wait for the fall season to begin! This delicious dessert is a dairy-free recipe made with simple ingredients and bursting with pumpkin flavor. Made in the Ninja Creami ice cream maker it's a simple fall dessert you'll want to make over and over again.
Equipment
- Blender
- Ninja Creami Pint Container
Ingredients
- ½ cup almond milk
- ½ cup coconut milk full fat
- ½ cup pumpkin puree
- 1-2 medjool dates for sweetness, can sub for 1 tablespoon coconut sugar or maple syrup
- 1 scoop vanilla protein powder I like Equip Foods Prime Protein
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground ginger optional
- 1 pinch sea salt
Mix Ins
- gluten free shortbread cookies or graham crackers can sub for biscoff cookies if not gluten free
Instructions
- Make the ice cream base. Add the almond milk, coconut milk, dates, protein powder, pumpkin puree, pumpkin spice, ground ginger and sea salt to a blender. Blend until smooth. You may find that a few small bits of the dates remain if your blender is not high speed; this is ok. You can strain them out or leave them in, it’s up to you.
- Freeze the ice cream base. Pour ice cream mixture into the ninja creami pint container right up to the max fill line. Place storage lid on the container and freeze for a minimum of 8 hours. Ninja recommends at least 24 hours but I don’t have that kind of patience and find that 8 hours is plenty.
- Mix the ice cream. Follow the instructions for placing the frozen pint of the base mixture in your Ninja Creami. For your first spin you will use the “Lite Ice Cream” setting.
- Respin. Once the first spin is complete, you will need to respin the ice cream mixture in order for it to become the perfect texture as oftentimes you’ll see a formation of ice crystals and a more gritty texture after the first spin. My best creami prep tip is to add about 2-3 teaspoon additional almond milk, just enough to cover the top of the pint, before using the re-spin function. Place the outer bowl lid back on, fitting the bowl into the machine, and press the “re-spin” button.
- Add mix ins. Break the gluten free cookies or graham crackers up into pieces, then add the pieces to the ice cream base. Place back in the outer bowl with the lid secured, lock into place and choose the “mix-in” function. Add some additional cookie pieces and a sprinkle of cinnamon as toppings when serving.
Notes
- Respin. Ninja's instructions state that you cannot use the "respin" feature followed by the "mix in" feature. I ALWAYS respin my dairy free ice cream, because it needs this in order to be creamy, and I use the mix in function after with no trouble.
- Add Milk Before Respin: Before respinning, I recommend always adding a little bit more almond milk, or dairy free milk of choice. Just enough to almost cover the top of the pint container is perfect, about 2-3 tsp. This will help ensure the final result is super creamy.
- Leftovers: If you don't finish your pint, simply smooth out the top so it is flat, put the lid back on, and store it in the freezer. You will just need to run it through the "Lite Ice Cream" spin again when you're ready to enjoy your leftover protein desserts!
- Lower Calorie Option. If you want to lower calories and feel good about eating the entire pint of high protein ice cream, replace the coconut milk with additional almond milk and omit 1 date in the base ice cream recipe. Note it won't be quite as creamy but this will be a low calorie option with around 31 grams of protein!
Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!