Ninja Creami Pumpkin Ice Cream Recipe

Pumpkin-shaped bowl filled with scoops of orange ice cream, topped with caramel sauce and pecans, placed on a beige cloth with autumn decorations in the background.

Ninja Creami Pumpkin Ice Cream Recipe

This Ninja Creami Pumpkin Ice Cream is the perfect fall dessert. You blend, you freeze. Twenty-four hours later you spin and have a pint of cold, creamy ice cream. The warming spices are a surprise every time. They sneak up on you in the best way.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Freezing and Processing 1 5

Total Time 1 10

Servings

Calories 289kcal

Author Wendy Polisi

Ingredients

¾ cup whole milk plus 1 - 2 tablespoons for the respin
¾ cup heavy whipping cream
½ cup pumpkin puree
2 tablespoons cream cheese softened
⅓ cup brown sugar
¾ teaspoon pumpkin pie spice
1 teaspoon vanilla extract
⅛ teaspoon salt

Instructions

In a blender (or using an immersion blender) combine the milk, cream, pumpkin puree, softened cream cheese, brown sugar, pumpkin pie spice, vanilla, and salt. Process until smooth.
Transfer the ice cream mixture to a Ninja Creami pint and freeze flat for 24 hours.
Remove from the freezer, and remove the lid from the pint. Attach it to your Ninja Creami machine.
Select the ice cream button, and process. After the first processes, add 1 to 2 tablespoons of milk. Select respin and spin your pint again. I like this ice cream with two respins.
Alternatively, after the first spin you can add your desired add ins. To do this, make a well in the center of the ice cream and pour the add ins in. Re-spin on the Mix-ins cycle.

Notes

Soften the cream cheese before you blend. Cold cream cheese leaves lumps.
Use pure pumpkin puree, not pre-spiced pumpkin pie filling.
To revive a frozen-hard pint, let it sit out a few minutes, then re-spin.

Nutrition