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If you’re obsessed with your Ninja Creami, this High-protein pumpkin ice cream is about to be your new fall favorite.
Made with cottage cheese, real pumpkin puree, and a touch of maple syrup, it’s rich, creamy, and tastes just like pumpkin pie!
Whether you’re chasing cozy autumn flavors or looking for one healthy ninja creami recipe, this one hits the spot every single time!
Let’s Chit Chat!
I’ve been obsessed with my Ninja Creami this year, and once fall rolled in, I knew a pumpkin ice cream version had to happen. I played around with this cottage cheese Creami ice cream base a few times, and the cottage cheese trick was a total game-changer. It makes the ice cream rich and thick without the need for heavy cream. Plus, you’d never know it’s loaded with protein!
If you’ve made my other high-protein Ninja Creami recipes, this one’s going straight to the top of your rotation. I can’t wait to hear how you customize it. Let me know your fav mix-ins in the comments below!
Table of Contents
- Ingredients for Cottage Cheese Ninja Creami Pumpkin Ice Cream (base+ Optional Mix-Ins)
- How to Make Ninja Creami Pumpkin Ice Cream with Cottage Cheese
- Tips for the Creamiest Healthy Fall Ice Cream Recipe
- Why You Should Make this Homemade Pumpkin Ice Cream Recipe
- Frequently Asked Questions – FAQs
- Ninja Creami High Protein Pumpkin Ice Cream (Made with Cottage Cheese) Recipe
Ingredients for Cottage Cheese Ninja Creami Pumpkin Ice Cream (base+ Optional Mix-Ins)
Here’s everything you’ll need to make this easy pumpkin ice cream recipe using your Ninja Creami machine. It’s made with simple ingredients you probably already have at home, with no heavy cream or traditional ice cream maker required!
- Cottage Cheese: This is the secret to a rich, creamy texture and a boost of protein without using heavy cream..
- Pumpkin Puree: Use real pumpkin puree (not pumpkin pie filling!) for that pure pumpkin flavor. You can also use fresh pumpkin puree or leftover pumpkin puree if you have it from another recipe.
- Milk: Any kind you prefer! Try whole milk for extra creaminess, or swap in oat milk, soy milk, non-dairy milk, or coconut milk for a lighter, vegan option.
- Pure Maple Syrup: Sweetens naturally without refined sugar. You can also use coconut sugar or honey.
- Pumpkin Pie Spice: Adds that cozy fall flavor we all love! You can also make your own pumpkin spice mix using cinnamon, nutmeg, ginger, and cloves.
- Pure Vanilla Extract: Rounds out the flavor and enhances that pumpkin pie ice cream vibe.
- Fine Sea Salt: Just a pinch helps balance the sweetness and deepen the pumpkin flavor.
Optional Add-Ins
- 1 scoop vanilla or unflavored protein powder to up the grams of protein even more. You could also use Greek Yogurt.
- A sprinkle of guar gum or instant pudding mix for an ultra-smooth, creamy texture.
- Mix-ins like crushed graham crackers, maple cookies, or toasted pecans for crunch.
How to Make Ninja Creami Pumpkin Ice Cream with Cottage Cheese
- In a Ninja CREAMi pint container, add the cottage cheese, pumpkin puree (not pumpkin pie filling), milk, pure maple syrup (start with 3 tbsp and adjust to taste), pumpkin pie spice, vanilla extract, and the fine sea salt.
- Use an immersion blender to mix until completely smooth. The cottage cheese should disappear into a velvety ice cream base. You can also use a food processor or regular blender if you don’t have an immersion blender.
- Give the base a taste. If you’d like additional sweetness or a stronger pumpkin spice flavor, stir in a little more maple syrup or spice.
- Pour the blended ice cream mixture into the pint container, smooth the top, secure the lid, and place it on a level surface in your freezer. Freeze for 12–24 hours, ensuring it’s fully solid.
- Once frozen solid, remove the pint and let it rest at room temperature for 10–15 minutes to help avoid icy spots. Insert the pint into your Ninja CREAMi ice cream machine, lock the outer bowl lid, and select the “Lite Ice Cream” or “Creamy Ice Cream” setting, depending on your model.
- If the texture looks crumbly or icy after the first spin, use the “Re-spin” function with a tablespoon of milk if needed to bring back that creamy, high-protein texture.
- Serve immediately for a soft-serve style treat, or freeze for 30–60 minutes for firmer scoops. Store leftovers in the pint container and perform a re-spin cycle before serving again for the best texture.
Tips for the Creamiest Healthy Fall Ice Cream Recipe
- Use full-fat cottage cheese and either whole milk or heavy cream (if you choose) for the richest, creamiest results.
- Don’t skip the fine sea salt. It balances the maple syrup and pumpkin flavor beautifully.
- Ensure the pint container sits level in the freezer so the base freezes evenly.
- Let the base rest at room temp for 10 minutes before spinning. This helps the Ninja CREAMi evenly break up the frozen protein base.
- If the mixture is too thick for the first spin, add a tablespoon of milk, then hit the re-spin button.
- Want extra pumpkin flavor? Add an extra tsp of pumpkin pie spice or a little more pure pumpkin puree.
Why You Should Make this Homemade Pumpkin Ice Cream Recipe
- This healthy Ninja Creami recipe uses everyday ingredients yet yields a creamy dessert that tastes luxurious.
- Brings the cozy autumn vibe of pumpkin pie into a frozen ice cream form you can enjoy year-round.
- Once you make it for the first time, the whole family will be asking for more! Actually, the hardest part of this recipe is making sure you have enough, or not eating it all in one sitting.
- The healthier ingredients provide the best way to hit your protein goals while still giving a delicious ice cream taste and texture.
- It’s a must-make if you’re a big fan of easy Ninja Creami recipes like the chocolate, vanilla, or cookies and cream.
Frequently Asked Questions – FAQs
Unfortunately, no. Pumpkin pie filling contains added sugar and spice, which will alter the texture and sweetness. Only use pure pumpkin puree for this homemade ice cream.
Common causes include the base not being fully frozen, the frozen pint not being level, or insufficient fat content. Use the re-spin button, add a splash of milk/cream, and ensure full freeze time.
The Ninja Creami website suggests a minimum of 2 hours if you want it immediately, though 24 hours is highly recommended for best results. So plan on making this ahead of time to have it the next day.
Flavor Twists for Your Creamy Cottage Cheese Ice Cream
- Replace the maple syrup with 3–4 tablespoons of brown sugar.
- Swap the vanilla extract for maple extract or a mix of both to highlight the maple sweetness.
- Blend 2 tablespoons of cream cheese into the base with the cottage cheese for that rich, tangy cheesecake flavor.
- After spinning, mix in crushed graham crackers, Biscoff cookies, or chocolate chips using the “Mix-In” setting on your Ninja Creami ice cream machine.
- Add ½ teaspoon of espresso powder or 2 tablespoons of strong brewed coffee to the mixture before freezing for a subtle pumpkin spice latte flavor.
You can, but it will definitely take some extra effort and won’t yield the same consistency. The first thing you’ll have to do is make vegan cottage cheese, most likely made from tofu. There are some recipes for this online. Then you’ll have to swap in coconut milk, unsweetened almond milk, or oat milk and a small amount of guar gum to stabilize.
Heavy cream enhances the richness and creaminess, while milk gives you a lighter version. Which one you choose depends on the texture you’re going for and if you want the extra calories or not.
Keep your ice cream in the Ninja Creami container, replace the lid, and freeze. Because this cottage cheese base freezes firm, when ready to eat again, re-spin using the same setting to restore the perfect creamy texture.
Ninja Creami High Protein Pumpkin Ice Cream (Made with Cottage Cheese)
Ingredients
- 1 ½ cups 2% or full-fat cottage cheese (Trader Joe’s 2% works great!)
- ½ cup 120g 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
Blend the Base:
- Add cottage cheese, pumpkin puree, maple syrup, milk, pumpkin pie spice, vanilla, and salt to your ninja creami pint container. Blend everything with an immersion blender until smooth and creami.1 ½ cups 2% or full-fat cottage cheese (Trader Joe’s 2% works great!), ½ cup 120g pumpkin puree (not pumpkin pie filling), 1/3 cup milk, 3-4 tbsp pure maple syrup, 1 tsp pumpkin pie spice, 1 tsp pure vanilla extract, ⅛ tsp fine sea salt
Taste & Adjust:
- Taste the base, add a bit more maple syrup for sweetness or spice for warmth if you like.
- Secure the lid, and freeze for 12–24 hours, ensuring it’s completely level.
- Once frozen solid, take the pint out 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. It’ll help the ice cream spin up silky-smooth instead of icy.
- Insert into the Ninja Creami and select the “Lite Ice Cream” or “Creamy Ice Cream” function (depending on your model).
Re-spin if needed:
- If the texture looks crumbly, add 1–2 tbsp of milk and Re-spin until smooth and creamy.
- Enjoy immediately for a soft-serve texture, or freeze again for 30–60 minutes for a firmer scoopable ice cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
