Pumpkin Snickerdoodle Protein Ice Cream

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Hmmmmm, what to ramble about todaaaayy… idk. BUT all last week I was trying to come up with different pumpkin recipes because I opened this can of pumpkin that wasn’t regular sized but rather Costco sized, and I didn’t want to waste it. Anyway, I had a lot of ideas, some of which did not make it but will be revisited next year… sigh. At one point though… a point at which this recipe was already developeddddd… I went on the Bath & Body Works website for recipe inspo lmao. You know they always have scents like an Apple Spice Chai Cinnamon Pumpkindoodle Cupcake Latte candle 😍.

So I went to the website feeling like oh yeah, I’m a genius, I’m about to hit the jackpot in terms of flavor ideas, and then the first thing I see is “Pumpkin Snickerdoodle” and I was like what the eff!! How dare they steal my unannounced-to-the-world, only-existing-in-my-notebook-and-camera-roll idea! How unoriginal of them! Now I don’t even wanna post the recipe because everyone (actually no one) is going to think it was inspired by a candle, and I don’t want anyone to think of candles while eating this ice cream because then the mind will trick them into thinking the ice cream tastes like candles.

And literally no one likes to eat candles!! Like imagine digging your teeth into a wax melt… the equivalent of nails on a chalkboard omg I can hardly bear the thought. So now I’m imagining someone eating this ice cream, thinking it’s amazing, but then thinking it’s a wax melt and then spreading the word that my ice cream recipes taste like candles and no one ever trying my recipes again. Actually, the thought ended at “what if they think I stole the idea from Bath & Body Works,” and then I decided not to care LOL!

The story was good though, right? No? Oh okay. WHATEVER. This is Pumpkin Snickerdoodle Protein Ice Cream—not to be mistaken or confused for Pumpkin Snickerdoodle scented candle.

Now let’s get into the recipe!

Why You’ll Love This Recipe

There are so many reasons this recipe is going to become one of your fall staples. Let’s break it down:

• Pumpkin pie meets snickerdoodle cookie – Pumpkin puree brings creaminess and a subtle sweetness, while pumpkin pie spice and cinnamon layer in those warm, cozy bakery vibes. Add vanilla, butter, and almond extract, and suddenly it tastes like you swirled pumpkin pie filling with a snickerdoodle cookie.
• Protein-packed – With cottage cheese, protein powder, and even a boost from the pudding mix, this pint comes out thick, filling, and packed with protein to actually fuel you.
• Creamy without heavy cream – No need for half-and-half or egg yolks — the cottage cheese and milk team up to make this pint silky smooth once it spins.
• Customizable sweetness – I use stevia here, but you can sub your favorite sweetener. Add more if you like it extra sweet, or keep it subtle for a lighter vibe.
• That Ninja Creami magic – If you’ve ever spun ice cream at home, you know nothing comes close to the Creami texture. This pint freezes solid, then spins into that dreamy consistency that feels straight out of an ice cream shop.
• Guilt-free indulgence – Pumpkin snickerdoodle sounds decadent — and it tastes decadent — but this version fits right into your routine.

Basically, it’s cozy fall energy in a pint.

Ingredients You Need

Here’s what goes into this recipe and why each one matters:

• 2% milk (240 ml / 1 cup): The liquid base. Using 2% keeps it creamy without being heavy.
• Low-fat or fat-free cottage cheese (113 g / ½ cup): The secret weapon. It adds creaminess, protein, and body to the ice cream without needing heavy cream. Don’t worry — once blended, there’s no cottage cheese taste.
• Pumpkin puree (122 g / ½ cup): Pure pumpkin brings natural sweetness, thickness, and that fall flavor we’re here for. Make sure you’re using plain pumpkin puree, not pumpkin pie filling.
• Vanilla protein powder (31 g / 1 scoop): Adds sweetness, protein, and flavor depth. Vanilla balances out the spices.
• Sugar-free cheesecake pudding mix (14 g): Game-changer for texture. It thickens the mixture and gives it a cheesecake-like creaminess that pairs perfectly with pumpkin.
• Pumpkin pie spice (1 tsp): The star of fall. This blend of cinnamon, nutmeg, ginger, and cloves makes the pumpkin flavor pop.
• Cinnamon (¼ tsp): Just enough extra to push the snickerdoodle flavor forward.
• Vanilla extract (1 tsp): Rounds everything out with warmth.
• Butter extract (¾ tsp): Brings in that cookie dough richness.
• Almond extract (⅛ tsp): A little goes a long way here. It adds that bakery-style flavor without overpowering the pumpkin.
• Stevia or sweetener of choice (1 ½ tsp, or to taste): Sweetens the base. Adjust depending on your protein powder and personal preference.
• Pinch of salt: Balances the sweetness and brings out the flavors.

Step-by-Step Instructions

Blend the base

Add all ingredients to a high-speed blender. Blend until completely smooth. You shouldn’t see any curds from the cottage cheese — the texture should look like a pumpkin milkshake.

Pour and freeze

Transfer the mixture into your Ninja Creami pint container. Freeze upright for 24 hours. You want it frozen solid before spinning.

Creamify it

After freezing, run hot water over the pint (sides and bottom) for 1-2 minutes. Place the frozen pint into your Ninja Creami machine. Select “Lite Ice Cream” mode. When it’s finished, check the texture — if it looks too crumbly, respin until creamy.

Serve

Scoop into a bowl, top with your favorites (more on that below), and enjoy.

Tips

• Don’t skip the freeze – Less than 8 hours in the freezer, and your base won’t process properly.
• Protein powder matters – Vanilla whey/casein blends usually give the creamiest results. A plant-based powder will work, but the texture will be slightly icier.
• Watch the almond extract – It’s strong — I kept it at ⅛ teaspoon so it complements the pumpkin and cinnamon without taking over. If you enjoy the essence it adds, you can bump it to ¼ teaspoon.
• Fixing crumbly texture – If your ice cream looks powdery after the first spin, don’t panic. Add 1–2 tablespoons of milk and respin. It usually comes together perfectly after that.
• Sweetener flexibility – Stevia works, but monk fruit, erythritol, or even a touch of maple syrup would taste amazing here.

Customizations & Toppings

This pint is amazing on its own, but toppings can make it feel even more special:

• Cookie crumble: Add crushed graham crackers, biscoff cookies, or actual snickerdoodle cookie pieces.
• Cinnamon sugar dusting: Sprinkle a mix of cinnamon and sugar-free sweetener over the top for that snickerdoodle finish.
• Pumpkin seeds: For crunch and extra fall vibes.
• Caramel swirl: Drizzle sugar-free caramel syrup after the respin and stir it in for ribbons of sweetness.
• Whipped topping: A little light whipped cream on top makes it feel like pumpkin pie in ice cream form.

More Ninja Creami Recipes to Try

If you’re into this cozy pint, you’ll love these too:

• Snickerdoodle Protein Ice Cream
• Pumpkin Pie Protein Ice Cream
• Pumpkin Spice Latte Protein Ice Cream
• Butter Pecan Protein Ice Cream
• Dirty Chai Protein Ice Cream

FAQ

Can I make this dairy-free?

Yes! Use almond or oat milk instead of 2% milk, swap in a dairy-free protein powder, and use a plant-based cream cheese or coconut yogurt in place of cottage cheese. Texture will be slightly different but still creamy.

Do I have to use sugar-free pudding mix?

Not necessarily. Cheesecake pudding adds thickness and flavor, but vanilla pudding works too. If you skip pudding mix completely, the texture will be a little less rich.

What if I don’t like almond extract?

Just leave it out! The vanilla and butter extracts will still give plenty of cookie flavor.

How long does it last in the freezer?

Once spun, it’s best enjoyed right away. If you need to save leftovers, store them covered in the pint container and respin before serving.

Can I double the recipe?

Yes, just make sure you’re freezing in separate pint containers so the Creami can process them properly.

Can I make it without a Ninja Creami?

Technically yes — you can freeze the mixture and blend it in a high-powered blender or food processor. But the Creami gives you that ultra-smooth ice cream texture that’s hard to replicate.

In Conclusion

Pumpkin season is short, but recipes like this make it feel endless. This Pumpkin Snickerdoodle Protein Ice Cream is cozy, creamy, and has that perfect balance of cookie spice and pumpkin richness. Whether you’re winding down at night, fueling up after a workout, or just leaning into the fall vibes, this one’s going to hit the spot every time.

So grab a pint container, blend up your base, and let your Ninja Creami do the magic. Once you taste this, you’ll understand why I can’t stop making it on repeat.