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Dairy Free Ninja Creami Pumpkin Ice Cream Recipe

Dairy Free Ninja Creami Pumpkin Ice Cream Recipe
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★★★★★

5.3 from 11 reviews

This Dairy Free Ninja Creami Pumpkin Ice Cream offers a creamy, indulgent treat that’s both dairy-free and packed with warm, autumnal flavors. Made with cashew or coconut milk, pumpkin puree, and naturally sweetened with dates or maple syrup, this recipe is perfect for those seeking a wholesome, seasonal dessert without dairy. The addition of protein powder makes it a satisfying and nutritious frozen treat that still delivers on taste.

Ingredients

Scale

Base Ingredients

  • 1 cup (240g) cashew milk or light coconut milk
  • 1/2 cup (120g) non-dairy yogurt
  • 1/4 cup (60g) pumpkin puree (preferably organic)

Sweeteners and Flavorings

  • 2 pitted medjool dates (35g) OR 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice
  • 1/8 tsp salt

Additional Ingredients

  • 1 scoop/serving (35g) protein powder of choice

Instructions

  1. Prepare the Base Mixture: In a blender, combine the cashew milk or light coconut milk, non-dairy yogurt, and pumpkin puree. Blend until smooth to create a creamy base.
  2. Add Sweeteners and Flavorings: Pit the medjool dates and add them to the blender, or alternatively, add maple syrup. Then add vanilla extract, pumpkin pie spice, and salt. Blend again until everything is well incorporated.
  3. Add Protein Powder: Add one scoop of your preferred protein powder to the mixture. Blend until fully mixed and smooth, ensuring the protein powder dissolves evenly.
  4. Chill Mixture: Pour the mixture into the Ninja Creami pint container and freeze for at least 24 hours to ensure it’s thoroughly frozen and ready for processing.
  5. Process in Ninja Creami: Remove the frozen pint from the freezer and place it into the Ninja Creami machine. Select the ‘Ice Cream’ function and process until creamy and smooth.
  6. Optional Re-spin for Texture: If the ice cream texture is too crumbly after the first spin, re-spin once more to achieve a creamier consistency.
  7. Serve and Enjoy: Scoop the pumpkin ice cream into bowls or cones and enjoy immediately. Store any leftovers in the freezer for up to a week.

Notes

  • Use organic pumpkin puree if possible for the best flavor and quality.
  • Adjust the sweetness by adding more dates or maple syrup according to your taste preferences.
  • Choose a protein powder that complements the flavor, such as vanilla or unflavored.
  • The non-dairy yogurt adds creaminess but can be substituted with coconut cream for a richer texture.
  • If the ice cream is too firm after freezing, let it sit at room temperature for a few minutes before processing.
  • This recipe is dairy-free, vegetarian, and can easily be made vegan by choosing appropriate yogurt and protein powders.

Nutrition

Keywords: Dairy free, pumpkin ice cream, Ninja Creami, vegan dessert, autumn recipe, non-dairy, protein ice cream, healthy frozen treat

Find it online: https://kitchenbynora.com/dairy-free-ninja-creami-pumpkin-ice-cream-recipe/