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High-protein Ninja Creami pumpkin ice cream in white bowl
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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 minutes
Freeze time1 day
Total Time1 day 10 minutes
Course: Dessert
Cuisine: American
Servings: 2 servings

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
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 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

Calories: 247Calories | Carbohydrates: 33g | Protein: 23g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 857mg | Potassium: 417mg | Fiber: 2g | Sugar: 27g | Vitamin A: 9688IU | Vitamin C: 3mg | Calcium: 213mg | Iron: 1mg