This creamy, spiced delight of Ninja Creami Pumpkin Spiced Ice Cream is perfect for cozy autumn nights and festive gatherings. With its rich pumpkin flavor and warm spices, this easy-to-make treat makes every scoop an irresistible experience.
¾cupSoy Milkor oat milk, or cow's milk, depending on your dietary preferences.
½cupCottage Cheese
1teaspoonPumpkin Spice
3tablespoonAgave Syrup or honey, maple syrup, coconut sugar, stevia, monk fruit or regular sugar.
2teaspoonVanilla Extract
Instructions
In a blender, combine pumpkin puree, half and half, soy milk, cottage cheese, soy milk, pumpkin spice, agave syrup and vanilla extract. Pour the blended ice cream mixture into a Ninja Creami pint container, making sure it does not exceed the max fill line.
½ cup Pumpkin Puree, 1 cup Half and half, ¾ cup Soy Milk, ½ cup Cottage Cheese, 1 teaspoon Pumpkin Spice, 3 tablespoon Agave Syrup, 2 teaspoon Vanilla Extract
Place the pint container in the freezer and freeze for at least 18-24 hours.
After freezing, remove the pint container from the freezer and place it into the Ninja Creami ice cream machine. Attach the pint holder lid and lock it into place. Select the "Lite Ice Cream" setting and let the Ninja Creami process the mixture. *see notes
Scoop the Pumpkin Spice Ice Cream into bowls and top with your favorite toppings.
Notes
*NOTE: If your mixture is still crumbly after the first spin, just hit the "Respin" button and keep going until it’s nice and creamy. Adding a tablespoon of cream or milk can help speed things up.Normally, if you let it sit out for 5 to 10 minutes after taking it out of the freezer, it usually won't need any spin.