Ninja Creami Pumpkin Pie Protein Ice Cream
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This Ninja Creami Pumpkin Pie Protein Ice Cream is easy to make and the perfect treat for fall or when an ice cream craving hits! It’s low in calories, has over 31 grams of protein for the entire pint and tastes just like real ice cream!
When fall arrives, cravings for all things pumpkin and with cozy warming spices comes too. However, if you’re not ready for warm baked treats or drinks just yet, this Ninja Pumpkin Pie Protein Ice Cream is perfect for you!
It’s super easy to make, has over 31 grams of protein, and is a low-calorie guilt-free healthy treat that tastes just like REAL ice cream!
This pumpkin pie protein ice cream is:
- Lower in sugar. This is fantastic for people watching their sugar intake.
- Low in fat. Using low-fat milk and almond milk instead of heavy cream and egg yolks as used in traditional ice cream makes this a low-fat ice cream. However, there’s no sacrificing on flavor or texture thanks to using REAL pumpkin puree! The incredible freezing and spinning technology of the Ninja Creami machine makes this Creami treat taste like an indulgent store-bought ice cream!
- Protein-packed. This pumpkin pie protein ice cream will help you meet your protein needs and feel satiated and fuller for longer.
For more high protein low calorie ice creams, check out my Ninja Cream Cookies and Cream Protein Ice Cream!
Why This Recipe Works
- Easy to make. All you need to do to make this Ninja Creami protein ice cream is blend the ingredients in the pint, freeze, spin, add a Biscoff cookie, spin again and top with more Biscoff cookies and sugar-free caramel syrup!
- High protein low calorie ice cream. The Ninja Creami allows you to make high protein decadent tasting ice creams that are lower in calories than store-bought ice creams. With its powerful blending technology, you can make ice cream in a matter of minutes without using any heavy cream!
- Classic pumpkin pie flavor. The classic flavor of pumpkin pie in ice cream form paired with Biscoff cookies for crunch and sugar-free caramel syrup is irresistible! You’re going to love this feel-good healthy dessert!
Ingredient Notes and Substitutes
- Paul’s Hi-Calcium Low Fat Milk: This is an ultra-filtered low-fat milk which is available in Australia and Asia. The benefit of using ultra-filtered milk is that it is higher in protein than regular whole milk or low-fat milk and has less calories. Paul’s Hi-Calcium Low Fat Milk a great option for those who don’t have access to Fairlife ultra-filtered milk, which is a popular milk choice for Ninja creami ice creams in the USA and Canada. If you’re in the USA or Canada, feel free to use Fairlife 2% Milk. Alternatively, you can use any type of low-fat or regular whole milk.
- Unsweetened Vanilla Almond Milk: Or use any regular unsweetened almond milk or other nut milk.
- Pumpkin Puree: Canned or fresh will work. Not only does the pumpkin puree give the ice cream a thick and creamy texture, it gives it more of a real pumpkin flavor than if you were to use just flavorings and extracts. Be sure to use pumpkin puree and not pumpkin pie filling. The latter has spices and sugar added to it already and the nutritional information will vary if using it.
- PEScience Pumpkin Pie Protein Powder: This is a seasonal whey-casein protein powder blend by PEScience. If unavailable, use vanilla protein powder and add extra pumpkin pie spice and/or cinnamon powder.
- Brown Sugar Replacement: I use Swerve Brown Sugar, a sugar-free sweetener made from erythritol. You can use any other type of sugar-free granulated or liquid sweetener made from monkfruit, allulose, stevia etc. Feel free to use regular light brown sugar or coconut sugar instead.
- Pumpkin Pie Spice: I use a store-bought blend made from cinnamon, allspice, nutmeg, ginger, mace and cloves.
- Guar Gum: Aids in thickening the ice cream base and creates a less icy texture by reducing the formation of ice crystals. It also helps in creating a scoopable ice cream texture.
- Xanthan Gum: Serves a similar purpose as the guar gum, but I find using both guar gum and xanthan gum yields the best texture. However, this is highly dependent on the type of protein powder you use and what stabilizers are already in its ingredients list. You can omit the xanthan gum the first time you make this as you may not need it.
- Lotus Biscoff Cookies: To give this pumpkin pie ice cream a spiced cookie flavor and crunch. Feel free to use graham crackers instead.
- Smucker’s Sugar-free Caramel Sundae Syrup (optional): For drizzling on top. I LOVE this caramel syrup because it tastes delicious and is sugar-free. Use any other thick caramel syrup or leave it out if you wish.
Full ingredient list and amounts are in the recipe card below.
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How to Make Pumpkin Pie Protein Ice Cream
- Combine the ingredients. Add all of the ingredients to the Ninja creami pint container except the Biscoff cookies and caramel syrup.
- Mix until evenly combined. A handheld frother or stick blender does a great job at blending the ingredients well and getting rid of protein powder clumps. It also quickens the process. However, a good old spoon will work too. Cover and freeze for 24 hours until frozen solid.
- Place the pint in the outer bowl and lock the lid.
- Spin. Install into the Ninja Creami machine and spin on ‘Light Ice Cream’ for the first spin.
- Add mix-ins. Make a hole in the middle of the pint using the butter knife and push down a Lotus Biscoff cookie. Cover and lock the lid. Reinstall into the machine and press the “Mix In” button.
- Enjoy! Remove the pint from the machine. The ice cream should be creamy, smooth and scoopable. Smooth out the top with a spoon. Crumble the remaining Biscoff cookie on top and drizzle with caramel sundae syrup. Then enjoy!
Full detailed instructions are in the recipe card below.
Cook’s Tips
- Freeze for 24 hours for the best texture. If you try to spin the ice cream mixture after only a couple of hours, the ice cream will be very loose and more like a thick milkshake.
- Tips before you spin. Remove the pint and set it on the counter for 5-7 minutes. Run the bottom of the container under warm water from the sink for 30-60 seconds to help loosen up the icy parts on the edges inside the container.
- Run a butter knife around the edges of the container after the first spin. It’ll help incorporate any icy parts into the ice cream base. Since the paddle can’t reach the edges of the container, doing this ensures the icy parts get blended too upon running on the “mix-in” or “re-spin” setting after the first spin.
- Ice cream consistency. If you prefer a creamier, slightly loose textured ice cream, spin again on the “Re-spin” setting after the initial “Light Ice Cream” spin. Do this BEFORE adding the Biscoff cookie to the center and spinning on the “Mix-In” setting. Although you can spin on “Re-spin” multiple times, be careful as it may make the texture too loose and melty.
- Purchase extra creami pints. Make several pints and flavors and freeze them so that you always have one ready to go anytime you’re craving ice cream!
Variations
- Use sugar-free instant jello pudding mix. An alternate option to using guar and xanthan gum is using 1 tablespoon of sugar-free instant jello pudding mix (vanilla flavored). It already has stabilizers or emulsifiers such as xanthan gum incorporated in it. Keep in mind the pudding mix is also already sweetened so you can use less sweetener.
- Use any type of milk. Whole milk, low-fat milk, ultra-filtered milk, unsweetened coconut milk or any type of nut milk works.
- Adjust the sweetness level to taste. Feel free to use less or more sweetener depending on your preference. Keep in mind that the sweetness level in ice cream reduces after freezing. If you taste test your mixture before freezing and it tastes too sweet, it will be less sweet after freezing and spinning it.
- Use a natural sweetener. Maple syrup, date syrup, agave syrup, honey or coconut sugar are great options.
- Use other mix-ins and toppings. Chocolate sundae syrup, graham crackers, whipped cream, chocolate chips, sprinkle of ground cinnamon, etc. You can customize this Ninja Creami pumpkin pie ice cream to your liking!
- Add espresso powder. Add a teaspoon or two of instant espresso powder to make a pumpkin spice latte pie ice cream!!
- Make it lighter. Omit the Biscoff cookies and caramel syrup and this pumpkin pie protein ice cream is just 251 calories with 30.7 grams protein, 6.1 grams fat and 19.9 grams carbohydrate.
FAQs
Are ninja creami containers dishwasher safe?
The containers, lids and paddle are top-rack dishwasher safe and make cleanup quick and easy after you make your CREAMi® treat.
Why is my ninja creami powdery?
After the initial spin, the ice cream treat may appear powdery. This is normal and not a cause for concern. Simply spin again on “Re-Spin” or “Mix-In” until a creamy ice cream texture is achieved. While some people like to add a little liquid such as water, almond milk, regular milk or liquid coffee creamer before spinning again, I find the additional liquid loosens the ice cream too much and makes it more like a soft serve or thick milkshake. For a scoopable low calorie CREAMi® treat, I spin once on “light ice cream” and then “mix-in” regardless of if I am or not adding any mix-ins such as cookies, nuts, chocolate chips, etc.
How long can you keep ninja creami pumpkin pie ice cream?
You can make the base and freeze for a couple of days or up to 2 weeks before spinning. Keep in mind the longer it is in the freezer the less sweet it will become and more ice crystals may form.
How to store leftovers?
After spinning, if you can’t finish the pumpkin pie ice cream, level and smooth out the top with the back of a spoon. Cover and refreeze. It will freeze solid again. When ready to enjoy the leftovers, spin on “Light Ice Cream” again. DO NOT spin on the “Re-spin” function as the ice cream has frozen back into its original state. Using the “Re-spin” function can damage the machine.
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More Ice Creams You’ll Love
Ninja Creami Pumpkin Pie Protein Ice Cream
Ninja Creami Pumpkin Pie Protein Ice Cream is easy to make and the perfect treat for fall or when an ice cream craving hits! It’s low in calories, has over 30 grams of protein for the entire pint and tastes just like real ice cream!
- Prep Time: 10 Minutes
- Freezing Time: 24 Hours
- Cook Time: 0 minutes
- Total Time: 24 hours 10 minutes
- Yield: 1 1x
- Category: Desserts
- Method: Freeze
- Cuisine: American
Ingredients
Scale
- 100ml / 3.5 fluid ounces Paul’s Hi-Calcium Low Fat Milk (or use Fairlife 2% Milk – note 1)
- 250ml / 1 cup Unsweetened Vanilla Almond Milk (or any nut milk)
- 100 grams / ≈ ½ cup Pumpkin Puree (canned or fresh, not pumpkin pie filling)
- 31 grams / 1 scoop PEScience Pumpkin Pie Protein Powder (or use vanilla protein powder – note 2)
- 22 grams / ≈ 2 TBSP + 1 TSP Brown Sugar Replacement (I used Swerve Brown Sugar, erythritol – note 3)
- 1 TSP Pumpkin Pie Spice (or more to taste if using vanilla protein powder)
- ¼ TSP Guar Gum (note 4)
- ⅛ TSP Xanthan Gum (optional – note 4)
- 15.5 grams / 2 Lotus Biscoff Cookies
- 10 grams / 2 TSP Smucker’s Sugar-free Caramel Sundae Syrup (or other thick caramel syrup)
Instructions
- Combine the ingredients: Add the low fat milk, unsweetened vanilla almond milk, pumpkin puree, pumpkin pie protein powder, brown sugar replacement, pumpkin pie spice, guar gum and xanthan gum (if using) to the Ninja Creami pint. Use a handheld frother or stick blender to blend until evenly combined.
- Freeze: Place the container in the freezer on a level surface and freeze for 24 hours until frozen solid.
- Prepare for spinning: Remove the pint and set on the counter for 5-7 minutes. Then run the bottom of the container under warm water from the sink for 30-60 seconds to help loosen up the icy edges from the sides of the container. Pat-dry the container bottom and remove the pint lid. Place the pint in the outer bowl and lock the lid.
- Spin: Turn on your Ninja Creami and install the outer bowl into the machine. Press the “Light Ice Cream” button for the first spin.
- Add mix-ins: Eject the outer bowl from the machine and remove the lid. Run a butter knife around the edges of the container to help incorporate any icy parts into the ice cream. Make a hole in the middle of the pint using the butter knife and push down one Lotus Biscoff cookie. Cover and lock the lid. Reinstall into the machine and press the “Mix-In” button.
- Enjoy! Remove the pint from the machine. The ice cream should be creamy, smooth and scoopable. Smooth out the top with a spoon. Crumble the remaining Biscoff cookie on top and drizzle with caramel sundae syrup. Then enjoy!
Notes
- Paul’s Hi-Calcium Low Fat Milk. This is an ultra-filtered low-fat milk which is available in Australia and Asia. The benefit of using ultra-filtered milk is that it is higher in protein than regular whole milk or low-fat milk and has less calories. Paul’s Hi-Calcium Low Fat Milk a great option for those who don’t have access to Fairlife ultra-filtered milk, which is a popular milk choice for Ninja creami ice creams in the USA and Canada. If you’re in the USA or Canada, feel free to use Fairlife 2% milk. Alternatively, you can use any type of low-fat or regular whole milk.
- PEScience Pumpkin Pie Protein Powder. This is a seasonal whey-casein protein powder blend by PEScience. If unavailable, use vanilla protein powder and add extra pumpkin pie spice and/or cinnamon powder.
- Brown Sugar Replacement. I use Swerve Brown Sugar, a sugar-free sweetener made from erythritol. You can use any other type of sugar-free granulated or liquid sweetener made from monkfruit, allulose, stevia etc. Feel free to use regular light brown sugar instead. Note that the sweetness level in ice cream reduces after freezing. If you taste test your mixture before freezing and it is overly sweet, it will be less sweet after you spin it.
- Guar Gum and Xanthan Gum. Guar gum aids in thickening the ice cream base and creates a less icy texture by reducing the formation of ice crystals. It also helps in creating a scoopable ice cream texture. Xanthan gum serves a similar purpose as the guar gum, but I find using both of these stabilizers yields the best texture. However, this is highly dependent on the type of protein powder you use and what stabilizers it already has incorporated. You can omit the xanthan gum the first time as you may not need it. An alternate option is using 1 tablespoon of sugar-free instant jello pudding mix (vanilla flavored) which already has stabilizers or emulsifiers such as xanthan gum in it. Keep in mind the pudding mix is also already sweetened so you can reduce the amount of sweetener you use.
- Ice cream consistency. If you prefer a creamier, slightly loose textured ice cream, spin again on the “Re-spin” setting after the initial “Light Ice Cream” spin. Do this BEFORE adding the Biscoff cookie to the center and spinning on the “Mix-In” setting. Although you can spin on “Re-spin” multiple times, be careful as it may make the texture too loose and melty.
- Make ahead and storing leftovers. You can make the base and freeze for a couple of days or up to 2 weeks before spinning. Keep in mind the longer it is in the freezer the less sweet it will become and more ice crystals may form. After spinning, if you can’t finish the pumpkin pie ice cream, level and smooth out the top with the back of a spoon. Cover and refreeze. It will freeze solid again. When ready to enjoy the leftovers, spin on “Light Ice Cream” again. DO NOT spin on the “Re-spin” function as the ice cream has frozen back into its original state. Using the “Re-spin” function can damage the machine.
- Nutritional information: Nutritional information for just the pumpkin pie ice cream without the Biscoff cookies and caramel syrup is 251 calories, 30.7 grams protein, 6.1 grams fat and 19.9 grams carbohydrate.
Nutrition
- Serving Size: 1 pint
- Calories: 350
- Sugar: 10.4g
- Sodium: 464.3mg
- Fat: 9g
- Saturated Fat: 3.2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35.6g
- Fiber: 4.6g
- Protein: 31.5g
- Cholesterol: 51mg
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