Ninja Creami Pumpkin Pie Protein Ice Cream

Pumpkin pie protein ice cream made with milk, pumpkin, vanilla protein powder, maple syrup, and pumpkin spice for an easy frozen dessert.

Prep: 10 min · Cook: 1440 min · Yield: 2 · Method: No-Cook

Ingredients

• 1 cup milk
• 0.5 cup pumpkin puree
• 1 scoop vanilla protein powder
• 1 teaspoon pumpkin pie spice
• 1 tablespoon maple syrup

Cooking instructions

1. Add the milk, pumpkin puree, vanilla protein powder, pumpkin pie spice, and maple syrup to a blender. Blend until completely smooth, about 30 seconds. (about 1 min)
2. Pour the mixture into a Ninja Creami pint container, staying below the maximum-fill line. Secure the lid and freeze on a level surface for at least 24 hours. (about 1440 min) — 0°F (-18°C)
3. Remove the pint from the freezer and let it stand for 5 minutes. Process on the Lite Ice Cream setting. (about 3 min)
4. If the texture is crumbly, process once more using the Respin setting. Repeat once if needed until smooth and creamy. (about 2 min)
5. Serve immediately for the softest texture, or return the pint to the freezer for 15 minutes for a firmer scoop. (about 15 min)