Introduction

This Ninja Creami High Protein Pumpkin Ice Cream is a creamy, nutritious treat made with cottage cheese and real pumpkin puree. It’s perfect for those seeking a protein-packed dessert with the warm flavors of pumpkin pie spice. Easy to whip up and deliciously satisfying, this ice cream is a seasonal favorite that everyone will love.

A white scalloped bowl holds two large scoops of smooth, creamy pumpkin-colored ice cream with soft, rounded edges and a slightly fluffy texture, placed on a white marbled surface. In the blurry background, there are small orange and white pumpkins adding a cozy, autumn feel to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups 2% or full-fat cottage cheese (Trader Joe’s 2% works great!)
½ cup pumpkin puree (not pumpkin pie filling)

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

Step 1: Add cottage cheese, pumpkin puree, maple syrup, milk, pumpkin pie spice, vanilla extract, and sea salt into your Ninja Creami pint container.
Step 2: Use an immersion blender to blend everything until the mixture is smooth and creamy.

Step 3: Taste the base and adjust sweetness or spice by adding more maple syrup or pumpkin pie spice if desired.
Step 4: Secure the lid tightly and freeze the pint container on a level surface for 12 to 24 hours until fully frozen.
Step 5: Remove the frozen pint and let it sit at room temperature for 10–15 minutes or warm the outside with hot water for 1–2 minutes to soften slightly.

Step 6: Insert the pint into your Ninja Creami machine and select the “Lite Ice Cream” or “Creamy Ice Cream” setting, depending on your model.
Step 7: If the texture is crumbly after the first spin, add 1–2 tablespoons of milk and re-spin until the ice cream becomes smooth and creamy.
Step 8: Enjoy immediately for soft-serve texture, or freeze again for 30–60 minutes to firm up for scooping.

Tips & Variations

Use full-fat cottage cheese for a richer texture, or 2% for a lighter option without sacrificing creaminess.
Experiment with different sweeteners like honey or agave nectar if you prefer something other than maple syrup.
Add mix-ins such as chopped toasted pecans or dark chocolate chips after the final spin for extra texture.

If you don’t have pumpkin pie spice, combine ground cinnamon, nutmeg, ginger, and cloves as a substitute.
For a vegan variation, try using a dairy-free cottage cheese alternative and plant-based milk.

Storage

Store the ice cream in an airtight container in the freezer for up to 1 week. When ready to eat, let it sit at room temperature for a few minutes or re-spin in the Ninja Creami to restore its creamy texture. Avoid refreezing melted portions to maintain the best consistency.

How to Serve

The image shows a clear container with a grey lid filled with a smooth, creamy beige liquid that has small specks throughout, suggesting a spiced or blended drink. The container has printed black measurement marks and text on the side. In the background, slightly blurred, are two small orange pumpkins sitting on a white marbled surface, adding a seasonal, cozy feel to the scene. The lighting is soft and natural, highlighting the creamy texture of the liquid inside the container. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, it’s best to use plain pumpkin puree because pumpkin pie filling contains added sugars and spices that may alter the flavor and texture of the ice cream.

What if I don’t have an immersion blender?

You can blend the ingredients in a standard blender or food processor until smooth. Just be sure the mixture fits in your Ninja Creami pint container for freezing and processing.