Vegan Ninja Creami Pumpkin Ice Cream
This creamy Vegan Pumpkin Ice Cream is fall in a bowl! Made in the Ninja Creami without dairy, gluten, or refined sugar, this healthy ice cream is perfect for weeknights or to serve alongside holiday desserts.
Servings 1 pint
Equipment
Ingredients
- ½ cup yogurt of choice* I use coconut yogurt
- 1 cup milk of choice* I use dairy free
- ¼ cup pumpkin puree
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¾ teaspoon pumpkin pie spice
- Pinch of salt
- 1 scoop pea protein** optional
Instructions
- Whisk or blend all of the ingredients together until smooth.
- Pour mixture into a Ninja Creami pint container to the max fill line, place storage lid on top, and freeze for 12-24 hours. Be sure the pint is sitting on a level surface in the freezer.
- Before spinning, microwave the ice cream base for 30 seconds or run the outside under hot water for a minute.
- Add the pint to the outer bowl of the Ninja Creami and add the outer bowl lid.
- Spin on the lite ice cream setting. If the ice cream is chalky after the first spin, add a splash of milk and re-spin until you have a creamy ice cream.
Notes
*Or opt for canned full fat coconut milk instead.
**use code LEMONSNLYM20 for 20% off