Pumpkin Spice Latte Protein Ice Cream

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I feel like I can’t say what I want to say because I might get struck by lightning. But someone has to say it, so I guess I’ll take one for the team… the pumpkin spice latte at a certain place that rhymes with Yarbucks is not all that 😔. It’s been a while, but I remember it tasting like earth. Maybe it was just a one-time bad experience, but either way—I don’t like earth in my coffee or coffee in my earth.

Guess what I do like though? Pumpkin spice! And guess where I like it? In my latte! And guess where I really like my pumpkin spice latte? In my ice cream. So today I present to you: Pumpkin Spice Latte Protein Ice Cream. Ta-daaaaa 🎉

Hopefully the Yarbucks PSL lovers aren’t waiting outside my door right now. Someone check on me if I don’t post within the next two days. But anyway…

Let’s make your new favorite fall ritual!

What You’ll Love About This Recipe

• It tastes like a PSL in ice cream form – Because it is LOL. Get genuine pumpkin flavor (not just spice), rounded out with espresso and vanilla so every bite screams “October.”
• High protein without the chalky vibe – Vanilla protein powder + sugar-free pudding mix = creamy, thick, and scoopable.
• No sad, icy pints here – Simple ingredients, big payoff. Nothing wild to hunt down—just pantry staples and your trusty Creami.
• Customizable caffeine – Use 1 teaspoon espresso powder for a gentle nudge—or go 2 teaspoons for that coffeehouse punch.
• Budget friendly – One homemade pint costs less than a single café drink and gives you dessert and latte energy in one.

Ingredients

• 300 mL (1 ¼ cups) 2% milk
• 1 scoop (31 g) vanilla protein powder
• 14 g sugar-free vanilla pudding mix
• 122 g (½ cup) pumpkin purée (canned, not pumpkin pie mix)
• 1–2 tsp espresso powder (to taste)
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1 tsp stevia or sweetener of choice, to taste
• Pinch of salt

Tip: Pumpkin varies in sweetness and moisture. If your protein powder is already sweet, start with ½ tsp sweetener and adjust after blending.

Step-by-Step: From Blender to Cozy Pint

Blend the base.

Add milk, protein powder, pudding mix, pumpkin purée, vanilla, espresso powder, pumpkin pie spice, sweetener, and a pinch of salt to a blender. Blend until completely smooth (30–45 seconds). Taste and adjust sweetness or espresso intensity now.

Freeze level for 24 hours.

Pour the mixture into your Creami pint, secure the lid, and freeze on a perfectly level surface for at least 24 hours. A level freeze = even, consistent texture.

Prepare to spin.

Remove the pint from the freezer and run it under hot water on all sides—including the bottom—for 1–2 minutes.

Spin.

Install the pint in your Ninja Creami and run Light Ice Cream mode. Re-spin to perfection. If it looks crumbly after the first spin (normal with high-protein bases), add a tablespoon of milk if you like (but not necessary) and re-spin 1–2 more times until velvety.

Scoop & enjoy.

Add a dusting of pumpkin spice on top, or go full coffee-shop with a dollop of whipped cream. And enjoy.

Pro Tips for Ultra-Creamy Texture

• Don’t skip the pudding mix – Those starches help bind water so your pint stays creamy instead of icy.
• Salt matters – A tiny pinch brightens the pumpkin and espresso, making everything taste more fall.
• Re-spin is your friend – Protein bases almost always need at least one re-spin. Don’t judge after the first pass.
• Go fine with espresso – Espresso powder dissolves best. If using instant coffee, crush it to a fine powder before blending.
• Adjust to your protein powder – Some powders thicken more than others. If the pint is super thick after the first spin, a splash of milk before re-spinning works wonders.

Flavor Customizations

• Sweet & Spicy PSL: Add a tiny pinch of cayenne or extra ginger for a subtle warmth behind the pumpkin spice.
• Maple Latte: Swap stevia for a little sugar-free maple syrup (or real maple syrup if that’s your style) for a maple-latte finish.
• Mocha PSL: Blend 1 tbsp cocoa powder into the base for chocolate-pumpkin latte vibes..
• Chai Spice Swap: Replace pumpkin pie spice with 1 tsp chai spice for a chai-pumpkin latte twist.

Mix-In & Topping Ideas (After Your Final Spin)

• Gingersnap crunch: Crumble 1 gingersnap over the top for that perfect snap with spice.
• Graham cracker sprinkle: Classic pie energy without making a full crust.
• White chocolate chips: Just a teaspoon scattered on top pairs beautifully with pumpkin + espresso.
• Roasted pecans: Chop 5–10 g and sprinkle; the toasty nut note with coffee is chef’s kiss.
• Cinnamon “sugar” dust: Mix a pinch of cinnamon with your sweetener and dust the surface.
• Vanilla Cream Cold Foam Energy: Whip 2–3 tbsp milk with a dash of vanilla and a sprinkle of sweetener to soft peaks, then dollop over the pint
• Caramel Macchiato Moment: After your final spin, drizzle sugar-free caramel over the top and fold it in gently with a spoon for ribbons.

If you want to actually mix things into the pint using the Mix-In setting, scoop a small well in the center first, add your mix-ins, and run Mix-In once. Otherwise, sprinkle on top and keep that silky texture uninterrupted.

More Ninja Creami Recipes to Try

• Snickerdoodle Protein Ice Cream
• White Chocolate Mocha Protein Ice Cream
• Tiramisu Protein Ice Cream
• Dirty Chai Protein Ice Cream
• London Fog Protein Ice Cream

Make-Ahead, Storage & Re-Spins

• Make-ahead: Blend multiple bases and freeze in separate pints so you’re never one day away from PSL bliss.
• After serving: If you refreeze a spun pint, it will firm back up. When you’re ready for more, run hot water around the pint and re-spin once to restore creaminess.
• Fridge window: If you need to blend ahead but can’t freeze right away, refrigerate the base up to 24 hours, then freeze. Give it a quick shake or stir before pouring into the pint.

Troubleshooting

• “It’s crumbly after the first spin!”: Normal. Add 1–2 tbsp milk and re-spin.
• “It tastes flat.”: Increase the pinch of salt or add ¼ tsp vanilla. Pumpkin loves a little extra support.
• “Not coffee-y enough.”: Use the full 2 tsp espresso powder or try a darker brand next time.
• “Too strong on coffee.”: Dial back to 1 tsp, or balance with an extra ½ tsp sweetener next round.

Nutrition & Caffeine Notes (At-a-Glance)

• Protein: Depends on your powder, but most vanilla scoops add ~20–30 g per pint.
• Caffeine: Espresso powder varies by brand. If you’re sensitive, use 1 tsp or opt for decaf espresso powder so you can enjoy this at night.

Frequently Asked Questions

Can I use almond or oat milk instead of 2%?

Yes. Almond milk will be lighter; oat milk adds a nice latte creaminess. Texture may be slightly less rich than 2% but still delicious.

Do I have to use sugar-free pudding mix?

It’s the texture secret. If you skip it, the pint will be icier. In a pinch, 1 tbsp instant pudding (regular) or 1 tbsp cornstarch can help, but the result won’t be quite as plush.

Can I use brewed coffee instead of espresso powder?

I don’t recommend adding liquid coffee—it dilutes the base and can turn the texture icy. If you must, use a very concentrated coffee extract and keep the added liquid minimal.

How sweet should I make the base pre-freeze?

Slightly sweeter than you think. Cold mutes sweetness, so what tastes perfect at room temp will read a bit less sweet frozen.

Is canned pumpkin the same as pumpkin pie filling?

Nope. Use pure pumpkin purée, not pumpkin pie filling (which already contains sugar and spices).

Can I double the recipe?

For best Creami results, freeze in separate pints rather than overfilling one. The machine performs best with a standard pint volume.

Honestly

This pint is the energy of a crisp morning, the nostalgia of your favorite café, and the satisfaction of hitting your protein goals—all wrapped in one creamy, fall-forward dessert. It’s simple to make, endlessly customizable, and wildly comforting. The espresso wakes up the pumpkin; the vanilla ties everything together; the pudding mix and protein do the heavy lifting so your spoon glides through like butter.

Light a candle, put on your coziest playlist, and let your Ninja Creami do what it does best. Your PSL era just found its signature pint.