Dairy Free Ninja Creami Pumpkin Ice Cream

My favorite high-protein frozen fall dessert! This ninja creami pumpkin ice cream is dairy-free, fruit-sweetened, and full of warm cozy pumpkin spice. Mix-in a handful of nuts or granola for an instant pumpkin pie (but healthy) experience!

When the first week of September happens to be unseasonably balmy but your heart is still ready for all the fall vibes, there’s really only one thing to do: make pumpkin ice cream! Better yet make it taste EXACTLY like the middle of a pumpkin pie but with healthier ingredients, a hefty boost of protein, and just a very few minutes of work involved. This Dairy Free Ninja Creami Pumpkin Ice Cream recipe will carry us through deliciously until real fall weather comes around (and maybe beyond bundled up in a blanket burrito!)

How To: Vegan Pumpkin Spice Protein Ice Cream

This recipe is unbelievably easy, but you do need a little bit of forethought. As per the Ninja Creami instruction manual, the ice cream base is supposed to freeze overnight before processing the next day. Buuuuuuuut…I don’t really listen to that. And so far nothing bad has happened to me. You do need about 8 hours of freezing time, but for me that means make the base by 9am > eat ice cream for after dinner dessert. Much more manageable if you ask me, and satisfies that pumpkin spice ice cream craving TODAY at least.

The Creamiest Dairy-Free Ninja Creami Base

I’ve been averaging one Creami per day for months now, so I’ve had lots of time to dial in this dairy-free recipe. And at this point it comes out reliably creamy every time with the ingredient list and ratios listed below:

• The milk. I was using carton cashew milk, which works okay, but light canned coconut milk is really the creamy sweet spot. Not too rich/high fat, but creamier than almond or cashew milk will be.
• Dairy-free yogurt. I like to use a coconut milk or almond milk yogurt, you want one with at least 10g of fat per cup. Some brands are thickened with gums vs having any significant fat content, those varieties will not work as well. Plain unsweetened is best.
• Pumpkin puree. For this seasonal spin, obviously we need some actual pumpkin. I do prefer organic canned pumpkin puree, both the color and flavor are brighter and better in my opinion.
• The sweetener. You have lots of options here: one tablespoon liquid sweetener (maple syrup, agave, honey), one tablespoon granulated sweetener (coconut sugar or brown sugar), or a couple of medjool dates (this will make for the creamiest ice cream of all the options!)
• Protein powder. Your favorite plain or vanilla protein powder, one scoop (or if one serving = 2 scoops, then 2 scoops). I have linked two of my favorites below.
• Pumpkin pie spice, vanilla, and salt. Our flavor trio for this recipe. And if you live in a country where pumpkin pie spice does not exist, here’s what’s in it.

Tips For The Best Pumpkin Spice Creami

1. Measure by weight. Following the ratio listed below is important for achieving the creamiest dairy-free texture, it is a little bit trickier than a dairy-based ninja creami recipe so precision is important. I really recommend prepping the base using a kitchen scale, it saves on clean up time too!
2. Re-spin once…or twice if needed. The first cycle will come out powdery, that’s okay. Add a splash of milk and re-spin. If it’s still powdery after that, re-spin again (you don’t need more milk).
3. Have fun with mix-ins! Pecans, white chocolate chips, dark chocolate chips, granola for subtle “pie crust” vibes, cereal, ginger or biscoff cookies, the possibilities are endless…

And as you can see above and below, yes it is thick and creamy enough to be scoopable if that’s your style!

More Dairy-Free Ninja Creami Recipes You’ll Love

• Blueberry Protein Ice Cream
• Chocolate Protein Ice Cream
• Pistachio Protein Ice Cream
• Cake Batter Protein Ice Cream

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