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

Ingredients

Scale

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

Find it online: https://thehungrymason.com/ninja-creami-high-protein-pumpkin-ice-cream-made-with-cottage-cheese-recipe/