Pumpkin Pie Ice Cream
This pumpkin pie ice cream is rich, creamy, and tastes just like classic pumpkin pie. High-protein and low in sugar, it’s a lightened-up treat that tastes indulgent and couldn’t be easier to make. Add your favorite mix-ins and toppings, and enjoy the whole pint if you want. We definitely do!
Have you jumped on the Creami bandwagon yet? We clearly have, and the only thing we’re mad about is that we didn’t do it sooner. Seriously, they’re worth the hype, and we’ve been enjoying delicious ice cream options every single night.
Of course, with fall finally here, we had to make a pumpkin option, and this pumpkin spice ice cream recipe is everything you could ever want in a homemade treat…and then some. It does require a bit of planning. So, make sure to read the recipe all the way through before you begin, and go ahead and make extras. You’ll thank yourself when you do!
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- Milk – We use Fairlife 2% milk for a rich flavor and creamy consistency. However, fat-free Fairlife milk may be substituted for the 2%, with little difference in texture. Substitute dairy-free milk if needed. We recommend a higher-fat milk like cashew milk.
- Pumpkin Puree – Make sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Protein Powder – Vanilla whey protein powder works best for this. We use The Peachie Spoon protein. (Use code: HappiHomemade to save at checkout!)
- Collagen – Yonder vanilla collagen is our fave. (Use code: HappiHomemade to save at checkout!)
- Pumpkin Pie Spice – We almost always have homemade pumpkin pie spice on hand, but store-bought pumpkin spice is totally fine.
- Graham Cracker Sheets – We love cinnamon graham cracker sheets for a little extra warmth, but regular graham cracker sheets also work. Use gluten-free options, if needed.
How to Make Pumpkin Pie Ice Cream with a Creami
- Combine. Place all the ice cream base ingredients in a Creami container, and mix until smooth. We use a stick blender or handheld frother to make sure everything blends evenly! Freeze overnight.
2. Blend. Thaw at room temperature for a few minutes, and run the Creami twice. Add the mix-ins, and run the device again. Enjoy!
Possible Variations
One of the best things about Creami recipes is that there’s really no right or wrong way to make them. So, feel free to get creative! Some of our favorite variations include:
- Pumpkin Cheesecake: Add a few tablespoons of cream cheese, or use cheesecake pieces as a mix-in.
- Maple Pumpkin: Add one to two teaspoons of maple syrup or maple extract for a sweeter twist.
- Mocha: Include one teaspoon of instant espresso powder for a pumpkin spice latte -inspired ice cream.
- Chocolate: Use chocolate protein powder, and add mini chocolate chips.
- Mix-Ins: Swap the graham crackers or add to them with chopped nuts or white chocolate chips.
Serving Suggestions
We usually eat our pumpkin pie ice cream out of the container, adding a few toppings like whipped cream, chocolate syrup, or chopped nuts. It’s also fun to add it to ice cream cones. Or, spoon the ice cream between gluten-free chocolate waffles or chocolate chip cookies.
More Pumpkin-Flavored Treats
Pumpkin Pie Ice Cream Recipe
Equipment
Ingredients
Ice Cream
- 1 1/4 cups 2% Fairlife milk
- 1/4 cup pumpkin puree
- 1 serving (28-34 grams) vanilla whey protein powder (we use Peachie Spoon, “HappiHomemade” saves at checkout)
- 1 serving (20 grams) vanilla collagen (we use Yonder collagen, “HappiHomemade” saves at checkout)
- 3/4 teaspoon pumpkin pie spice
Mix In & Topping
- 2 cinnamon graham cracker sheets, broken into small pieces
Instructions
- Place all ice cream ingredients (NOT mix-ins) in a Ninja Creami pint container and mix with a stick blender until smooth. A handheld frother may be used (if it has enough power).1 1/4 cups 2% Fairlife milk, 1/4 cup pumpkin puree, 1 serving (28-34 grams) vanilla whey protein powder (we use Peachie Spoon, “HappiHomemade” saves at checkout), 1 serving (20 grams) vanilla collagen (we use Yonder collagen, “HappiHomemade” saves at checkout), 3/4 teaspoon pumpkin pie spice
- Freeze the pint on a level surface in the freezer, with the lid off, for 24 hours (see notes). Freezing with the lid on creates a hump at the top of the ice cream. However, sometimes this happens no matter what.
- Remove the pint from the freezer and let it thaw for 10 minutes or run the sides of the container under warm water for 1-2 minutes. If the top of your ice cream is not flat, scrape down any bumps or uneven texture with a knife (see notes).
- Place the pint in the outer bowl of the Creami and lock the lid on top. Place the bowl assembly on the Creami motor base, twist the handle right to raise the platform, and lock it in place.
- Select the Lite Ice Cream function two times. You will need to unlock and lock the Creami bowl in between the two cycles.
- Use a spoon to create a small hole in the center, about 1½ inches wide. Place 1 graham cracker sheet that has been broken into small pieces in the center. Lock the lid into place and select the Mix-In function.2 cinnamon graham cracker sheets, broken into small pieces
- Enjoy immediately topped with the remaining crushed graham cracker sheet!2 cinnamon graham cracker sheets, broken into small pieces
Notes
Nutrition
Did you make and enjoy this Pumpkin Pie Ice Cream Recipe? We would love for you to leave a comment and rating, if so! And don’t forget to follow and tag us in your creations on Instagram! We can’t wait to connect.
Be still my heart! This high protein pumpkin ice cream is my go-to Ninja Creami flavor in the fall. So pumpkiny and creamy, yet cozy flavors despite it being cold!