This pumpkin pie protein ice cream combines plain pumpkin puree and warm spices for pumpkin pie flavor without a crust. Greek yogurt and dry milk add protein, while a measured spoonful of sugar balances the tang. Freeze the blended base a day ahead, then process when you are ready to serve.
Tips for pumpkin pie protein ice cream
Use plain canned pumpkin, not sweetened pumpkin pie filling. Stir the can before measuring. Ordinary nonfat dry milk supplies milk solids; it is not a flavored protein shake powder. The spice estimate uses cinnamon as a small-quantity proxy for pumpkin pie spice. Crust crumbs and whipped cream are optional extras and are not included.
Helpful equipment: a Ninja CREAMi machine. Check the size and features for your kitchen before buying.
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Makes 2 servings. One serving: one-half of the entire processed pint, including the reserved liquid and any specified mix-ins. Prep 10 minutes; cook 0 minutes; total elapsed time 1455 minutes including at least 24 hours freezing.
Pumpkin Pie Protein Ice Cream
Ingredients
- 3/4 cup plain nonfat Greek yogurt
- 1/2 cup plain canned pumpkin puree
- 1/2 cup 2% milk plus 1 tbsp reserved for processing
- 1/4 cup nonfat dry milk powder about 0.6 oz
- 1 tbsp granulated sugar
- 1/2 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
Instructions
- Blend yogurt, pumpkin, 1/2 cup milk, dry milk powder, sugar, pumpkin pie spice and vanilla until smooth with no dry powder remaining. Refrigerate the additional 1 tablespoon milk until processing time.
- Pour the smooth base into one compatible standard 16-fl-oz (473 mL) Ninja CREAMi pint. Keep below its MAX FILL line; chill any excess separately rather than overfilling. Cover and freeze upright on a level surface for at least 24 hours at 0°F or below.
- Follow your model’s assembly and safety instructions. Process the flat, fully frozen base on LITE ICE CREAM (LIGHT ICE CREAM on some models). This is written for standard NC300-series pints, not a Deluxe or Swirl container. Do not process a tilted frozen block, loose ice cubes or a solid block of unblended fruit.
- If crumbly after the first cycle, add the reserved 1 tablespoon liquid and RE-SPIN. If already creamy, stir in that tablespoon instead so the listed ingredient amount remains the same. Do not add unlimited liquid; further additions change the estimate. Divide the entire finished pint into two equal portions.
Storage and meal prep
Freeze prepared pints covered at 0°F or below. Use within 2 weeks for best quality. Flatten leftover dessert, cover and refreeze promptly; process again according to your model’s instructions when fully frozen. Do not use MIX-IN as the initial processing program. Keep dairy or soy ingredients refrigerated at 40°F or below before preparation and do not leave the mixture out more than 2 hours. Texture depends on your freezer, machine and ingredient brands.
More practical ideas
Try Greek yogurt cheesecake cups for another option. See how we estimate recipe nutrition for more help.
About the nutrition
Estimated nutrition includes every listed ingredient divided into 2 equal servings. Brand substitutions and extra sides change the result. This development draft has not been kitchen-tested.