Description
Make this creamy, high-protein Ninja Creami pumpkin ice cream with simple ingredients like cottage cheese, real pumpkin puree, and pumpkin pie spice. Sweetened naturally with maple syrup, this easy homemade pumpkin ice cream has that classic fall flavor with no heavy cream needed.
Ingredients
Scale
- 1 ½ cups 2% or full-fat cottage cheese
- ½ cup 120g pumpkin puree
- 1/3 cup milk
- 3–4 tbsp pure maple syrup (to taste)
- 1 tsp pumpkin pie spice
- 1 tsp pure vanilla extract
- ⅛ tsp fine sea salt
Instructions
- Add cottage cheese, pumpkin puree, maple syrup, milk, pumpkin pie spice, vanilla, and salt to your ninja creami pint container. Blend everything with an immersion blender until smooth and creami.
- Taste the base, add a bit more maple syrup for sweetness or spice for warmth if you like.
- Secure the lid, and freeze for 12–24 hours, ensuring it’s completely level.
- Once frozen solid, take the pint out and let it rest on the counter for 10–15 minutes, or warm the outside of the container under hot water for a minute or two.
- Insert into the Ninja Creami and select the “Lite Ice Cream” or “Creamy Ice Cream” function.
- If the texture looks crumbly, add 1–2 tbsp of milk and Re-spin until smooth and creamy.
- Enjoy immediately for a soft-serve texture, or freeze again for 30–60 minutes for a firmer scoopable ice cream.
Notes
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Ninja Creami
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 247
- Sugar: 8 g
- Sodium: 250 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 10 mg