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Pumpkin Pie Protein Ice Cream

Pumpkin Pie Protein Ice Cream

This Pumpkin Pie Protein Ice Cream tastes just like the classic fall dessert—creamy pumpkin, warm spices, and a graham cracker crunch—all made right in your Ninja Creami.
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Prep Time 10 minutes
Total Time 20 minutes
Servings: 1
Course: Dessert, Snack
Ingredients Method

Ingredients
  

Ice Cream Base
  • 1 ¼ cups 2% milk (300 mL)
  • 1 scoop vanilla protein powder (31 g)
  • 2 tbsp sugar-free vanilla pudding mix (14 g)
  • ½ cup pumpkin puree (122 g)
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 ½ tsp stevia or sweetener of choice, to taste
  • pinch of salt
Graham Cracker Crust
  • 2 graham cracker sheets, crushed
  • 2 tsp brown sugar substitute (8 g)
  • 2 tsp sugar free maple syrup (10 mL)

Method
 

  1. Add all of the Ice Cream Base ingredients to a blender and blend until smooth.
  2. Pour the mixture into your Ninja Creami pint and freeze for 24 hours on a level surface.
  3. Take the pint out of the freezer and run it under hot water for 1-2 minutes (all sides, including the bottom).
  4. Spin on Lite Ice Cream mode.
  5. Respin 1-2 times until smooth and creamy.
  6. Place your ice cream in the freezer while you prepare the crust. Crush two graham cracker sheets into a bowl and add the sugar-free maple syrup and a pinch of salt. Mash everything together until it forms a slightly sticky, crumbly mixture. If it’s too dry, add a tiny bit more syrup.
  7. Press or crumble the crust on to the top of your ice cream and enjoy!