Description
A creamy, dairy-free pumpkin ice cream that captures the essence of fall with rich pumpkin flavor and warming spices.
Ingredients
Scale
- 1 cup (240g) cashew milk or light coconut milk
- 1/2 cup (120g) non-dairy yogurt
- 1/4 cup (60g) pumpkin puree
- 2 pitted medjool dates (35g) or 1 tbsp maple syrup
- 1 scoop/serving (35g) protein powder of choice
- 1/2 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/8 tsp salt
Instructions
- Blend Ingredients: In your blender, combine cashew milk, non-dairy yogurt, pumpkin puree, medjool dates or maple syrup, protein powder, vanilla extract, pumpkin pie spice, and salt. Blend until completely smooth and creamy, about 30-60 seconds.
- Pour & Freeze: Transfer the blended mixture into a Ninja Creami pint container, filling to the line. Freeze for at least 8 hours or overnight.
- Process in Ninja Creami: Once frozen, place it in the Ninja Creami machine and select the “light ice cream” setting to process.
- Re-Spin: If the texture isn’t creamy enough, add a splash of non-dairy milk and re-spin.
- Mix-Ins (Optional): Add your favorite mix-ins during processing and select the “mix-in” option.
- Scoop & Enjoy: Serve immediately or store in an airtight container in the freezer for later.
Notes
If the mixture is too hard after chilling, allow it to sit at room temperature for 10 minutes before scooping.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg