Dairy Free Ninja Creami Pumpkin Ice Cream Recipe
This Dairy Free Ninja Creami Pumpkin Ice Cream offers a creamy, flavorful alternative to traditional ice cream, perfect for those avoiding dairy. Made with cashew or light coconut milk, pumpkin puree, and natural sweeteners like dates or maple syrup, this recipe brings warm autumn spices into a guilt-free frozen treat that’s rich in protein and entirely plant-based.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 24 hours 10 minutes
- Yield: 1 pint (approximately 4 servings) 1x
- Category: Dessert
- Method: Freezing and blending using Ninja Creami
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Liquid Base
- 1 cup (240g) cashew milk or light coconut milk
- 1/2 cup (120g) non-dairy yogurt
Main Flavorings
- 1/4 cup (60g) pumpkin puree (preferably organic)
- 2 pitted medjool dates (35g) OR 1 tbsp maple syrup
- 1 scoop/serving (35g) protein powder of choice
Spices and Add-ins
- 1/2 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/8 tsp salt
Instructions
- Prepare the Liquid Base: In a blender or mixing bowl, combine the cashew milk or light coconut milk and non-dairy yogurt to create a smooth, creamy base for your ice cream.
- Add the Pumpkin and Sweeteners: Blend in the pumpkin puree along with the pitted medjool dates or maple syrup until fully integrated, ensuring the sweetness is evenly distributed.
- Incorporate Protein and Flavor: Stir in the protein powder of your choice, vanilla extract, pumpkin pie spice, and salt. Mix thoroughly to blend all the ingredients evenly without clumps.
- Prepare for the Ninja Creami: Pour the mixture into the Ninja Creami pint container, ensuring you do not exceed the fill line. Place the lid on securely and freeze the mixture for 24 hours for best results.
- Process the Ice Cream: After freezing, remove the pint from the freezer. Install it into the Ninja Creami machine and select the ‘Ice Cream’ function. If the texture is crumbly, re-spin until creamy.
- Serve: Once your pumpkin ice cream reaches a smooth, creamy consistency, scoop into bowls or cones and enjoy immediately or store back in the freezer for later consumption.
Notes
- For best texture, ensure the mixture is frozen completely for 24 hours before processing.
- Adjust sweetness by adding more dates or maple syrup if desired.
- Use organic pumpkin puree for a fresher, richer pumpkin flavor.
- Protein powder choice can be vegan or plant-based to maintain dairy-free status.
- The use of non-dairy yogurt enhances creaminess and helps achieve a traditional ice cream texture without dairy.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 130
- Sugar: 7g
- Sodium: 75mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Dairy free, pumpkin ice cream, Ninja Creami recipe, vegan dessert, pumpkin puree, dairy-free ice cream, plant-based, autumn dessert
