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Pumpkin orange protein ice cream scoops with fine spice flecks in a white bowl.

Pumpkin Pie Protein Ice Cream

Plain pumpkin puree and warm spices give this CREAMi dessert 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.
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Prep Time 10 minutes
Freezing Time 1 day
Total Time 1 day 15 minutes
Servings 2 servings
Calories 160 kcal

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.