Ninja Creami Pumpkin Ice Cream
This easy Ninja Creami Pumpkin Ice Cream is ultra creamy, perfectly spiced, and made with real pumpkin purée for the coziest fall frozen treat.
Servings: 4 servings
Calories: 201kcal
Ingredients
- ¾ cup pumpkin purée (100% pure pumpkin, not pumpkin pie filling)
- ¾ cup whole milk (or 2% Fairlife milk, oat milk, or unsweetened almond milk)
- ½ cup heavy cream (or canned coconut milk for dairy-free)
- ¼ cup brown sugar (or maple syrup or coconut sugar)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Optional Add-ins or Toppings:
- ¼ cup crushed graham crackers
- ¼ cup mini chocolate chips
- ¼ cup toasted pecans
- ¼ cup crushed cookies (gingersnaps or Biscoff are delicious)
- a sprinkle of cinnamon sugar
- a drizzle of caramel sauce
Instructions
- Add pumpkin purée (¾ cup), milk (¾ cup), heavy cream (½ cup), brown sugar (¼ cup), vanilla extract (1 teaspoon), and pumpkin pie spice (1 teaspoon) to a blender. Blend until completely smooth and creamy, 30-45 seconds. You can also mix everything in the pint container with a small electric whisk.
- Pour the pumpkin mixture into your Ninja Creami pint container, staying below the MAX FILL line. Secure the lid tightly. Place the pint container on a level surface in your freezer and freeze for at least 24 hours.
- Remove the lid from the pint. Place the pint into the outer bowl, attach the lid assembly, and lock it into your Ninja Creami machine. Select the ICE CREAM function and run the first spin. (If using oat milk or almond milk, use the LITE ICE CREAM function.)
- After the first spin, the ice cream may look crumbly or powdery - totally normal. Use a small spoon to make a small well in the center and add 1 tablespoon of milk or cream. Reattach the lid assembly and run the RE-SPIN function.
- Scoop your pumpkin ice cream into bowls using an ice cream scoop and enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
Sweetener Options: You can swap the brown sugar for maple syrup, honey, granulated sugar, or even coconut sugar.
Pumpkin Tip: Use 100% real pumpkin purée, not pumpkin pie filling. Pie filling contains added sugar and spices that can affect taste and texture.
Mix-In Tip: If you want to add graham crackers, chocolate chips, pecans, or crushed cookies, do this after the re-spin. Make a small well, add your mix-ins, and use the Mix-In function so everything stays chunky.
Storage Tip: Store leftovers in the original Ninja Creami pint container with the lid secured tightly. It will keep for up to 2 weeks in the freezer.
Reprocessing Tip: Run the pint on the Ice Cream setting again to restore its smooth, creamy texture.
Dairy-Free Version: For a dairy-free pumpkin ice cream, swap the milk and cream for oat milk and canned coconut milk or coconut cream and run it on the Lite Ice Cream function.
Protein-Packed Version: To make a high-protein pumpkin ice cream, add 1-2 tablespoons vanilla protein powder to the mixture before blending.
Nutrition
Calories: 201kcal | Carbohydrates: 21g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 39mg | Sodium: 32mg | Potassium: 215mg | Fiber: 1g | Sugar: 18g | Vitamin A: 7662IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 1mg
