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Chanty

Pumpkin Pie Ice Cream- Ninja Creami Recipe

Dairy free, refined sugar free, gluten free
Print Recipe
Prep Time 4 minutes
freezer time 1 day
Servings: 2 people
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 8 walnut halves
  • 3/4 cup pumpkin puree
  • 2 or 3 pitted medjool dates depending how sweet you want it
  • 1 scoop vanilla protein powder
  • 1 tsp pumpkin pie spice
  • 1 tsp ceylon cinnamon
  • 1 cup water or plant milk of your choice

Equipment

  • Ninja Creami Ice Cream Maker
  • Blender

Method
 

  1. 1. Blend up all ingredients in a blender til smooth. Transfer mixture to Ninja Creami pint cup and freeze overnight- at least 12 hours
  2. 2. Remove pint from freezer and run sides under hot water for 1 or 2 minutes.
  3. 3. Put the lid on and bend on the lite ice cream setting. After one cycle remove the lid and splash in 1 tbsp of milk. Use a butter knife to scrape down the sides of the cup. Put the lid back on and do 1 or 2 more cycles of the lite ice cream setting. Serve right away. Makes 2 servings.