White Pumpkin Protein Ice Cream

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EASY WHITE CHOCOLATE!! said the crowd as pumpkin walked in with no spice. Curious reader, may I introduce to you the diamond of the season that absolutely deserves a better name but I can’t seem to think of one 🥁🥁🥁 WHITE PUMPKIN PROTEIN ICE CREAM!!

You know what’s funny? I was so excited to write those first two sentences, and after I wrote them I was like, WELP, now what 💀. Honestly, I don’t even like the “diamond of the season” line, but I suppose I’ll let it slide. So I guess since I have nothing else to say, I’ll actually proceed with talking about the ice cream for once, even though I’d really rather not. So boom, lmao. Okay, for real.

So again, obviously this is White Pumpkin Protein Ice Cream — and no, it’s not made of the white pumpkins you see in the grocery store and can’t tell if they’re edible or poisonous and decorative. The flavor is actuallyyyyy white chocolate pumpkin, and it’s topped with a white chocolate magic shell. Magic meaning crackable, crackable meaning gourmet, gourmet meaning you’re the next Iron Chef.

Now that you’re aware of your status, I need your expert opinion. I wonder if I can insert some sort of suggestion box here… idk, we’ll see. Anyway, what would you have called an ice cream with this flavor profile? I feel like my name for it makes it sound like a candle… it’s screaming “smell me” rather than “eat me.” No bueno.

Um, yeah, I have nothing else to say, soooooo lmk if you have any better non-cringe name ideas, and let’s get into the recipe!

This is a test, if you have any name suggestions leave a comment below so I can see what happens LOL.

Why You’ll Love This Recipe

• Protein-packed – Between the protein powder and milk, this ice cream is way more filling than your average dessert.
• Fall flavor with a twist – Pumpkin puree + white chocolate = a combo that feels both seasonal and classy.
• Texture goals – That white chocolate shell hardens beautifully, giving you the most satisfying spoon crack.
• Ninja Creami magic – If you’ve struggled with icy or crumbly protein ice cream, this one comes out creamy after a couple of spins.
• Customizable – You can swap sweeteners, switch up the shell flavor, or make it dairy-free.

Ingredients

Ice Cream Base

• 240 ml (1 cup) 2% milk
• 122 g (½ cup) pumpkin puree
• 31 g (1 scoop) vanilla protein powder
• 14 g sugar-free white chocolate pudding mix
• 16 g brown sugar substitute (or sweetener of choice, to taste)
• 1 tsp vanilla extract
• Pinch of salt

White Chocolate Shell

• 21 g white chocolate chips
• ½ tsp coconut oil

Instructions

Blend the base

Add all ice cream base ingredients to a blender. Blend until smooth and fully combined.

Freeze

Pour the mixture into your Ninja Creami pint, making sure the surface is level. Freeze for 24 hours.

Spin it up

After freezing, run the pint under hot water for 1–2 minutes. Place in the Ninja Creami and run on Light Ice Cream mode. Re-spin 1–2 times until creamy.

Prep the shell

In a microwave-safe dish, add white chocolate chips and coconut oil. Microwave in 15-second intervals, stirring in between, until smooth.

Finish it off

Spread or drizzle the melted white chocolate over your ice cream. It should harden into a crackable shell. Grab your spoon, crack it open, and enjoy!

Customization Ideas

This recipe is delicious as-is, but you know I had to give you options:

• Different shells – Swap the white chocolate for dark chocolate, milk chocolate, or even a sugar-free variety. You could also stir in crushed cookies or sprinkles before the chocolate sets.
• Dairy-free – Use almond, soy, or oat milk, and pick a plant-based protein powder. The shell works just as well with dairy-free white chocolate chips.
• Boost the flavor – Add a dash of pumpkin pie spice if you want more fall warmth. Or swap the vanilla extract for maple extract for a subtle twist.
• Extra texture – Toss in crushed graham crackers, pretzel bits, or roasted pumpkin seeds after the re-spin for crunch.

Tips & Tricks

• The re-spin is your friend – If your ice cream looks crumbly after the first spin, don’t panic. Just re-spin once or twice and it’ll smooth out beautifully.
• Sweetener matters – The pumpkin may require a little more sweetener than you usually use so taste as you go.
• Level surface is key – Freeze your pint on a perfectly flat surface to avoid uneven textures later.
• Storage – If you don’t eat it all at once (no judgment if you do), smooth the surface, cover tightly, and store in the freezer. Just expect to re-spin before enjoying again.
• Hard shell hack – If your chocolate seems too thick, add just a touch more coconut oil before melting. It’ll spread more easily and crack perfectly.

More Ninja Creami Recipes to Try

If you’re into this White Pumpkin Protein Ice Cream, here are some more seasonal (and high-protein!) recipes you’ll love:

• Pumpkin Snickerdoodle Protein Ice Cream – warm cinnamon + pumpkin with a sweet sugar-dusted finish.
• Pumpkin Spice Latte Protein Ice Cream – basically your PSL order, but in spoonable ice cream form.
• Pumpkin Cheesecake Protein Ice Cream – creamy, tangy, and topped with graham cracker crumbs.
• White Chocolate Matcha Protein Ice Cream – earthy green tea meets sweet white chocolate.
• Miso Caramel Protein Ice Cream – rich caramel flavor with a protein boost.

FAQ

Can I prep multiple pints at once?

Yes! Just multiply the recipe and divide into separate Ninja Creami pints. They’ll keep in the freezer until you’re ready to spin.

What if I don’t have 2% milk?

You can use whole milk, skim, or even almond milk. Just know that creaminess may vary depending on fat content.

Can I make this without pudding mix?

The pudding mix helps thicken the texture, but you can skip it. Try adding a teaspoon of cornstarch or a little extra protein powder if you want similar results.

How do I make this dairy-free?

Use a dairy-free milk, vegan protein powder, and dairy-free white chocolate chips. Everything else stays the same!

Why is my ice cream crumbly?

That’s common with high-protein recipes. Just re-spin once or twice, and if needed, add a splash of milk before re-spinning.

Do I really need the coconut oil for the shell?

Yes — it’s what helps the chocolate harden into that “magic shell” texture. Without it, the chocolate might stay too soft.

Final Thoughts

This White Pumpkin Protein Ice Cream has quickly become one of my favorite fall desserts. It’s seasonal without being too predictable, creamy without being heavy, and fun to eat thanks to that crackable shell. Plus, it’s proof that protein ice cream doesn’t have to feel like a compromise — it can be a treat you actually look forward to.

If you’re ready to break away from the same old pumpkin spice routine, give this recipe a spin (literally). You’ll end up with a pint that feels both cozy and special — and you just might find yourself making it long after pumpkin season is over.

So grab your Ninja Creami, stock up on pumpkin puree, and make this happen. Your spoon is waiting.