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White Pumpkin Protein Ice Cream

White Pumpkin Protein Ice Cream

This White Pumpkin Protein Ice Cream is a fall treat with a fun twist — creamy pumpkin and a smooth white chocolate shell that cracks with every spoonful. Easy to make in the Ninja Creami and packed with protein!
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Prep Time 5 minutes
Total Time 20 minutes
Servings: 1
Course: Dessert, Snack
Ingredients Method

Ingredients
  

Ice Cream Base
  • 1 cup 2% milk (240 mL)
  • ½ cup pumpkin puree (122 g)
  • 1 scoop vanilla protein powder (31 g)
  • 14 g sugar-free white chocolate pudding mix
  • 4 tsp brown sugar substitute (or sweetener of choice, to taste) (16 g)
  • 1 tsp vanilla extract
  • pinch of salt
White Chocolate Shell
  • 21 g white chocolate chips
  • ½ tsp coconut oil

Method
 

  1. In a blender, combine all "Ice Cream Base" ingredients and blend until smooth.
  2. Pour the mixture into a Ninja Creami pint and freeze on a level surface for 24 hours.
  3. After freezing, rinse the outside of the pint under hot water for 1-2 minutes.
  4. Spin on Lite Ice Cream mode.
  5. Respin 1-2 times until it reaches your desired consistency.
  6. Once your ice cream is spun, you can place your pint in the freezer while you prepare the white chocolate shell.
  7. In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave the mixture in 15-second intervals, stirring in between, until it’s completely melted and smooth. (Should take about 30 seconds total.)
  8. Pour the white chocolate shell over the top of your Ninja Creami pint. Smooth it out, let it sit for a few seconds so that it hardens and enjoy!