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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!
Quick Look: High-Protein Ninja Creami Pumpkin Ice Cream
- 🍦 What it is: Pumpkin pie ice cream made in the Ninja Creami with cottage cheese and real pumpkin.
- ⭐ Why it works: Blended cottage cheese makes a rich, creamy base with no heavy cream needed.
- 💛 Why you’ll love it: Tastes like pumpkin pie, with a protein boost you’d never guess is there.
- ⚠️ What to watch for: Use 2% or full-fat cottage cheese; low-fat brands spin up icy.
- ❄️ Make ahead: Freeze the pint a day ahead, and re-spin leftovers to bring back the creamy texture.
Table of Contents
- Quick Look: High-Protein Ninja Creami Pumpkin Ice Cream
- Key Ingredients
- How to Make Ninja Creami Pumpkin Ice Cream with Cottage Cheese
- Expert Tips
- Why You Should Make This Homemade Pumpkin Ice Cream Recipe
- Flavor Twists for Your Creamy Cottage Cheese Ice Cream
- Frequently Asked Questions – FAQs
- More High-Protein Recipe Favorites
- Ninja Creami High Protein Pumpkin Ice Cream (Made with Cottage Cheese) Recipe
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!
Key Ingredients
Here’s everything you’ll need to make this easy pumpkin ice cream recipe in your Ninja Creami. It uses 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 protein boost without heavy cream. If you love this base, my strawberry cottage cheese ice cream uses it too.
- 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 one of my other pumpkin recipes.
- 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, just like in my protein powder Ninja Creami. You could also use Greek Yogurt.
- Sprinkle in 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.
Expert Tips
- 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 once, 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.
- These healthier ingredients help you hit your protein goals while still delivering 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.
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.
Frequently Asked Questions – FAQs
Unfortunately, no. Pumpkin pie filling already has added sugar and spices, which throws off the sweetness and texture of Ninja Creami pumpkin ice cream. Stick with pure pumpkin puree so you can control the flavor yourself.
Icy Ninja Creami pumpkin ice cream usually comes from a base that wasn’t fully frozen, a pint that froze on an angle, or not enough fat. Use 2% or full-fat cottage cheese, freeze the pint on a level surface for the full time, and if it still comes out crumbly, add a tablespoon of milk and hit re-spin.
Freeze the Ninja Creami pumpkin ice cream base for 12 to 24 hours. Ninja suggests a minimum of 2 hours if you’re in a rush, but a full 24 hours gives you the creamiest results, so plan to make the base the day before.
You can, but it takes extra effort and won’t have quite the same texture. To make vegan Ninja Creami pumpkin ice cream, you’ll need a tofu-based swap for the cottage cheese (my easy silken tofu recipes show just how creamy tofu can get), plus coconut, almond, or oat milk and a small pinch of guar gum to stabilize it.
Smooth the top of your leftover Ninja Creami pumpkin ice cream, put the lid back on the pint, and freeze. The cottage cheese base freezes firm, so re-spin it on the same setting before serving to bring back that creamy texture.
More High-Protein Recipe Favorites
If you tried this Ninja Creami Pumpkin Ice Cream or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments! I love hearing from you!
Ninja Creami High Protein Pumpkin Ice Cream (Made with Cottage Cheese)
Equipment
Ingredients
- 1 1/2 cups 2% or full-fat cottage cheese (Trader Joe’s 2% works great!)
- 1/2 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
- 1/8 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 creamy.1 1/2 cups 2% or full-fat cottage cheese (Trader Joe’s 2% works great!), 1/2 cup 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, 1/8 tsp fine sea salt
Taste & Adjust:
- Taste the base, add a bit more maple syrup for sweetness or spice for warmth if you like.
Freeze, then Spin:
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used Daisy 2% cottage cheese (it has no additives). The finished product, after a re-spin was incredibly rich and creamy, reminding me of pumpkin cheesecake. A sprinkle of crushed graham crackers (not mixed in) and a drizzle of sugar free salted caramel sauce = heaven.
Thank you for sharing this recipe.
OMG I love that you loved it so much!!! This is one of my favorite recipes too