Ninja Creami High Protein Pumpkin Ice Cream (Made with Cottage Cheese) Recipe

Introduction

This high-protein pumpkin ice cream made with cottage cheese is a creamy, guilt-free treat perfect for autumn or any time you crave a cozy dessert. Using the Ninja Creami, it’s easy to whip up a smooth, flavorful ice cream that’s both satisfying and nourishing.

Ingredients

• 1 ½ cups 2% or full-fat cottage cheese (Trader Joe’s 2% works great!)
• ½ cup pumpkin puree (not pumpkin pie filling)
• ⅓ cup milk
• 3-4 tbsp pure maple syrup (to taste)
• 1 tsp pumpkin pie spice
• 1 tsp pure vanilla extract
• ⅛ tsp fine sea salt

Instructions

1. Step 1: Add the cottage cheese, pumpkin puree, maple syrup, milk, pumpkin pie spice, vanilla extract, and sea salt to your Ninja Creami pint container.
2. Step 2: Blend everything with an immersion blender until the mixture is smooth and creamy.
3. Step 3: Taste the base and adjust sweetness by adding more maple syrup or increase spice for extra warmth if desired.
4. Step 4: Secure the lid tightly and freeze the mixture for 12–24 hours, making sure the container is completely level.
5. Step 5: Once frozen solid, remove the pint from the freezer and let it rest on the counter for 10–15 minutes, or warm the outside of the container under hot water for a minute or two to help achieve a silky-smooth texture.
6. Step 6: Insert the pint into the Ninja Creami and select the “Lite Ice Cream” or “Creamy Ice Cream” function, depending on your model.
7. Step 7: If the texture is crumbly, add 1–2 tablespoons of milk and run the re-spin function until smooth and creamy.
8. Step 8: Enjoy immediately for a soft-serve style treat, or freeze again for 30–60 minutes for a firmer, scoopable ice cream.

Tips & Variations

• For a dairy-free version, substitute cottage cheese and milk with plant-based alternatives like coconut yogurt and almond milk, though texture may vary.
• Add chopped toasted pecans or walnuts after spinning for extra crunch and flavor contrast.
• Enhance pumpkin flavor by adding a tablespoon of pumpkin seeds or a pinch of ground ginger or nutmeg.

Storage

Store leftover pumpkin ice cream in an airtight container in the freezer for up to one week. When ready to eat, let it soften at room temperature for 5–10 minutes or briefly thaw in the refrigerator before scooping for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree, as pumpkin pie filling contains added spices and sugars that can alter the flavor and sweetness of the ice cream.

What if I don’t have a Ninja Creami machine?

This recipe is designed specifically for the Ninja Creami’s freezing and spinning functions. Without it, the texture will differ. You can try blending and freezing the mixture in a traditional ice cream maker or in a shallow container, stirring every 30 minutes to break up ice crystals.

Ninja Creami High Protein Pumpkin Ice Cream (Made with Cottage Cheese) Recipe

Print Recipe

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4.4 from 115 reviews

Enjoy a creamy, high-protein pumpkin ice cream made effortlessly with cottage cheese and your Ninja Creami. This recipe blends wholesome ingredients like pumpkin puree, cottage cheese, and warm spices for a delicious, guilt-free treat perfect for fall or any time you crave a creamy dessert with added nutrition.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 12 to 24 hours (including freezing time)
• Yield: About 1 pint (4 servings) 1x
• Category: Dessert
• Method: Blending
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Ice Cream Base

• 1 ½ cups 2% or full-fat cottage cheese (Trader Joe’s 2% works great!)
• ½ cup pumpkin puree (not pumpkin pie filling)
• 1/3 cup milk
• 3–4 tbsp pure maple syrup (to taste)
• 1 tsp pumpkin pie spice
• 1 tsp pure vanilla extract
• ⅛ tsp fine sea salt

Instructions

1. Blend the Base: Add cottage cheese, pumpkin puree, maple syrup, milk, pumpkin pie spice, vanilla extract, and sea salt into your Ninja Creami pint container. Use an immersion blender to blend everything until the mixture is smooth and creamy.
2. Taste and Adjust: Sample the base and add more maple syrup if you prefer it sweeter or extra pumpkin pie spice for more warmth and flavor. Mix again if adjustments are made.
3. Freeze the Base: Secure the container lid tightly and place the pint container in the freezer. Freeze for 12 to 24 hours, making sure it is completely level to ensure even freezing.
4. Prep for Creaming: Once frozen solid, remove the pint from the freezer. Let it sit at room temperature for 10 to 15 minutes or briefly warm the outside of the container under hot water for 1 to 2 minutes. This softens the ice cream slightly for a smoother texture in the next step.
5. Process in Ninja Creami: Insert the frozen pint into the Ninja Creami machine. Select the “Lite Ice Cream” or “Creamy Ice Cream” function depending on your model and run the cycle.
6. Re-spin if Needed: If the ice cream is crumbly or not creamy enough, add 1 to 2 tablespoons of milk directly into the pint. Re-spin the mixture with the Ninja Creami until you achieve a smooth, creamy consistency.
7. Serve or Store: Enjoy the ice cream immediately for a soft-serve style dessert or place it back in the freezer for 30 to 60 minutes if you prefer a firmer, scoopable texture.

Notes

• Use 2% or full-fat cottage cheese for best creamy texture; lower fat varieties may be less creamy.
• Pure pumpkin puree—not pumpkin pie filling—is essential to avoid added sugars and thickeners.
• Adjust maple syrup to taste depending on your desired sweetness.
• Letting the pint rest before processing helps avoid icy texture and ensures smooth ice cream.
• If you don’t have a Ninja Creami, a high-powered blender and freezer may be used, but texture may vary.

Keywords: pumpkin ice cream, high protein ice cream, ninja creami dessert, cottage cheese ice cream, healthy pumpkin dessert, homemade ice cream, blender ice cream, fall dessert