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

High-protein Ninja Creami pumpkin ice cream in white bowl

5 from 1 vote

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

Make this creamy, high-protein Ninja Creami pumpkin ice cream with simple ingredients like cottage cheese, real pumpkin puree, and pumpkin pie spice. Sweetened naturally with maple syrup, this easy homemade pumpkin ice cream has that classic fall flavor with no heavy cream needed. Blend, freeze, and spin for the perfect creamy texture every time!

Prep Time10

Freeze time12

Total Time12 10

Course: Dessert

Cuisine: American

Servings: servings

Author: Chahinez Tabet Aoul

Equipment

Ninja Creami
Pint container
Immersion blender

Ingredients

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

US Customary - Metric

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 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, 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.

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

Use 2% or full-fat cottage cheese. Low-fat and fat-free brands hold more water, which is what makes a Creami base spin up icy. If your tub looks watery, drain the liquid before blending.

Nutrition