Go Back Email Link
–+ servings
A plastic cup filled with creamy pumpkin protein ice cream, crowned with a swirl of whipped cream and sprinkled with crumbled cookies. Reminiscent of a ninja creami recipe, the cup sits on a wooden surface scattered with cookie crumbs.

Pumpkin Cheesecake Ice Cream (Ninja Creami Recipe)

Craving fall vibes? Make this pumpkin cheesecake ice cream in your Ninja Creami. It's perfectly spiced and hiding extra protein - a win-win this season!
No ratings yet
Prep Time: 1 minute
Chilling Time: 24 hours
Author: Heather Painchaud
Servings: 1 pint
Print

Ingredients

  • ¾ cup vanilla Premier Protein shake
  • ½ cup cottage cheese blended
  • ½ cup pumpkin pie filling
  • 1 Tbsp cheesecake instant pudding mix
  • 1 tsp pure vanilla extract

Mix ins:

  • 2 Tbsp graham crackers crumbled

Instructions

  • Combine the first five ingredients into the Ninja Creami pint container, use an immersion blender to blend until smooth.
  • Freeze the container on a flat, level surface for 24 hours or until frozen solid.
  • Remove from the Ninja Creami container from the freezer, run it under hot water for 30 seconds or leave it on the counter for 10-15 minutes and take off the lid.
  • Place the container into the outer bowl of the Ninja Creami, then lock the outer bowl lid into place.
  • Secure the outer bowl into the Ninja Creami machine. Press the Lite Ice Cream button and allow the cycle to complete.
  • Remove the outer bowl lid. If the ice cream is still powdery after the first spin, then add it back to the machine and press the Re-spin button.
  • Make a small hole in the center of the ice cream, add half of the graham crumbs. Mix again using the Mix-in button.
  • Top with graham cracker crumbs and whipping cream. Enjoy!

Notes

  • Want ultra-creamy ice cream? Add ½ teaspoon xanthan gum before freezing to maintain texture. This can be used in the place of pudding mix as a low carb alternative.
  • Chop mix-ins into small pieces so they distribute evenly and blend smoothly.
  • Place the pint on a flat surface in your freezer to prevent freezing at an angle.
  • If the ice cream is too hard, use the Re-spin function for a softer consistency.
  • Let the frozen pint sit at room temperature for 10-15 minutes or run under hot water for 30 seconds before spinning to prevent icy chunks.
  • If a dome forms on top while freezing, scrape off any excess before spinning to protect your blades.
  • If you're looking to reduce sugar content, consider using natural sweeteners like honey or agave syrup for a different flavor profile.

Nutrition

Serving: 1serving | Calories: 513kcal | Carbohydrates: 76g | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 1523mg | Potassium: 354mg | Fiber: 13g | Sugar: 11g | Vitamin A: 11485IU | Vitamin C: 18mg | Calcium: 515mg | Iron: 3mg