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High-Protein Pumpkin Pie Ice Cream
Dessert

High-Protein Pumpkin Pie Ice Cream

8 h 20 minServes 1Nutri-Score B€€
from @healthyovenbakes3 imports0 cooked
Adapt this recipe

what you need

Ingredients

1 person
  • fat-free milk (cold (or almond milk))Dairy240 ml
  • pumpkin puree (canned, unsweetened)Produce125 g
  • vanilla protein powder (one scoop, vanilla or cinnamon flavour)Other31 g
  • sugar-free brown sugar (or sugar-free maple syrup)Pantry5 ml
  • sugar-free cheesecake pudding mix (powder)Pantry15 ml
  • vanilla extract (a dash)Pantry2 ml
  • pumpkin pie spice (or cinnamon)Spices5 ml
  • graham crackers (crushed, for topping)Bakery15 g

per serving

Nutrition

328kcal

Carbs
33 g
Proteins
40 g
Fat
4 g
Adapt tools

what you’ll use

Tools

  • milk frother
  • Ninja Creami pint container

step by step

Method

  1. Combine the base

    • Pour the milk into the Ninja Creami container.
    • Add the pumpkin puree, protein powder, brown sugar, cheesecake pudding mix, vanilla and pumpkin pie spice.
    Step 1

  2. Blend until smooth

    • Mix with a milk frother or a whisk until the pumpkin is fully blended in.
    Step 2

  3. Freeze

    • Put the lid on the container and place it in the freezer.
    Step 3

  4. Spin the ice cream

    • Take the container out of the freezer and run it under hot water for about 30 seconds.
    • Spin once on the light ice cream setting.
    • Add a small splash of milk and spin on light ice cream again.
    Step 4

  5. Serve

    • Top with crushed graham crackers and enjoy.
    Step 5
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