Dairy Free Ninja Creami Pumpkin Ice Cream Recipe

If you have a soft spot for creamy, seasonal treats but want to skip the dairy, this Dairy Free Ninja Creami Pumpkin Ice Cream will absolutely steal your heart. Imagine velvety smooth pumpkin flavor blended with cozy pumpkin pie spice and just the right touch of natural sweetness—all without a hint of dairy. It’s a perfect way to celebrate autumn or anytime you crave something comforting and refreshing, made effortlessly with your Ninja Creami. This recipe is not only simple to whip up but also packed with wholesome, plant-based ingredients that harmonize into a delightful, guilt-free indulgence.

Ingredients You’ll Need

These ingredients are straightforward yet vital for achieving the perfect balance of flavor, creaminess, and that irresistible pumpkin hue. Each one plays a starring role, from the rich non-dairy yogurt lending creaminess to the naturally sweet dates that keep the ice cream satisfyingly smooth.

• 1 cup cashew milk or light coconut milk: Provides the creamy base without overpowering the pumpkin flavor.
• 1/2 cup non-dairy yogurt: Adds thickness and a subtle tang, enhancing the texture beautifully.
• 1/4 cup pumpkin puree (preferably organic*): Brings that authentic autumn flavor and vibrant color.
• 2 pitted Medjool dates (35g) or 1 tbsp maple syrup: Natural sweeteners that keep this ice cream delightfully smooth and flavorful.
• 1 scoop/serving protein powder of choice** (35g): Not only boosts nutrition but also helps with creaminess and scoopability.
• 1/2 tsp vanilla extract: Enhances all the flavors and adds warmth.
• 1/2 tsp pumpkin pie spice: The secret to that cozy, spiced character you crave in pumpkin desserts.
• 1/8 tsp salt: Balances sweetness and brightens the overall flavor profile.

How to Make Dairy Free Ninja Creami Pumpkin Ice Cream

Step 1: Blend the Base Ingredients

Start by combining the cashew or coconut milk, non-dairy yogurt, pumpkin puree, pitted dates or maple syrup, protein powder, vanilla extract, pumpkin pie spice, and salt in a high-speed blender. Blend until everything is perfectly smooth and creamy, making sure there are no lumps of pumpkin or dates. This step creates the luscious base that will turn into your Dairy Free Ninja Creami Pumpkin Ice Cream.

Step 2: Pour and Freeze

Next, pour your smooth mixture into the Ninja Creami pint container. Seal it up tightly and freeze it upright for at least 24 hours. The extended freezing time is key for the base to harden enough so your machine can create that classic ice cream texture without any iciness.

Step 3: Process in the Ninja Creami

Once fully frozen, install the pint into your Ninja Creami machine and select the “Ice Cream” function. The machine will churn and aerate the frozen base to achieve the perfect scoopable consistency. If it feels a little powdery or crumbly at first, just use the “Re-spin” feature until it reaches creamy perfection. This step transforms your basic mixture into that irresistible Dairy Free Ninja Creami Pumpkin Ice Cream magic.

How to Serve Dairy Free Ninja Creami Pumpkin Ice Cream

Garnishes

To take your ice cream experience over the top, add a sprinkle of chopped toasted pecans or walnuts on top. A light dusting of extra pumpkin pie spice or cinnamon can also enhance the cozy flavors. For a drizzle, a little pure maple syrup or a swirl of dairy-free caramel sauce pairs wonderfully, adding a glossy, sweet finish.

Side Dishes

This Dairy Free Ninja Creami Pumpkin Ice Cream is incredible on its own but shines paired with warm desserts. Think vegan apple crisp, gingerbread cookies, or cinnamon-spiced roasted pears. The contrast of warm and cold with complementary flavors makes for a sensational fall treat or a special dessert anytime.

Creative Ways to Present

Serve your ice cream in pretty glass dessert cups or waffle bowls for an inviting presentation. For a festive touch, sprinkle edible gold dust or add a cinnamon stick as a stirring utensil. You can even sandwich scoops between two thin ginger snaps for a dairy-free pumpkin ice cream sandwich that’s sure to impress friends and family.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, make sure to keep the ice cream in an airtight container in the coldest part of your freezer. This helps preserve the creamy texture and prevents freezer burn, so your next scoop is just as delicious as the first.

Freezing

This ice cream freezes beautifully, thanks to that protein powder and creamy base. When ready to enjoy again, simply let it sit at room temperature for 5 to 10 minutes before scooping to soften just enough for easy serving.

Reheating

This ice cream is best enjoyed chilled and does not require reheating. If it becomes too firm in the freezer, a gentle rest at room temperature is all you need to bring back the perfect scoopable texture without losing its fresh, creamy goodness.

FAQs

Can I use other non-dairy milks instead of cashew or coconut milk?

Absolutely! Almond milk or oat milk can work, but keep in mind they may yield a slightly lighter or less creamy texture. Cashew and coconut milk tend to give you the best richness, which complements the pumpkin perfectly.

What if I don’t have a Ninja Creami machine?

While this recipe is designed for the Ninja Creami, you can still make a tasty frozen pumpkin treat by blending the base and freezing it in a shallow dish. Stir every 30 minutes to break up ice crystals until it’s creamy and scoopable. It won’t have quite the same texture, but it will still be delicious!

Is the protein powder necessary?

The protein powder helps improve the texture and scoopability, making the ice cream creamier and less icy. However, you can omit it if you prefer and add a bit more non-dairy yogurt or milk, though the texture might be slightly different.

Can I adjust the sweetness?

Definitely! Adjust the number of dates or the amount of maple syrup to your liking. If you like it sweeter, add extra sweetener a little at a time and blend again until it’s perfect for your taste buds.

Is this recipe good for pumpkin allergy sufferers?

This recipe centers on pumpkin puree, so it’s not suitable for those with a pumpkin allergy. However, you could experiment with sweet potatoes or butternut squash puree for a similar creamy feel without pumpkin, keeping in mind the flavor will differ.

Final Thoughts

There’s something truly special about a scoop of homemade Dairy Free Ninja Creami Pumpkin Ice Cream—its creamy texture, warm spices, and sweet pumpkin all wrapped up in a dairy-free delight that anyone can enjoy. Whether you’re embracing the fall season or simply craving a wholesome frozen treat, this recipe is destined to become a favorite. Grab your Ninja Creami and give this cozy, nourishing ice cream a whirl—you’ll wonder how you ever lived without it!

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