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Ninja Creami Pumpkin Pie Protein Ice Cream

Pumpkin pie protein ice cream in outer bowl after light ice cream spin.
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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!

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

  1. 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.
  2. Freeze: Place the container in the freezer on a level surface and freeze for 24 hours until frozen solid.
  3. 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.
  4. Spin: Turn on your Ninja Creami and install the outer bowl into the machine. Press the “Light Ice Cream” button for the first spin.
  5. 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.
  6. 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!

Equipment

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://thatspicychick.com/ninja-creami-pumpkin-pie-protein-ice-cream/