- Use plain pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced.
- Taste before freezing. The base should taste slightly sweeter and spicier than you want, since cold dulls both.
- Don't skip the sugar entirely. Sugar keeps the pint soft; without it, the base freezes hard and needs extra respins.
- Original Creami (16-ounce pint): Make two-thirds of the recipe and stay under the max fill line.
- Leftovers: Flatten the top, cover, and freeze for up to 2 to 3 weeks. Respin before serving to bring back the creamy texture.
- Dairy-free: Use full-fat coconut milk, silken tofu, and sweetened condensed coconut milk in place of the half and half, cottage cheese, and condensed milk.
- Nutrition is an estimate and changes with your sweetener choice. Allulose comes in lower than brown sugar.
Ninja Creami Pumpkin Spice Latte Ice Cream
Ninja Creami pumpkin spice latte ice cream made with real pumpkin puree, instant espresso, and cottage cheese. No pudding mix or gums, and the coffee stays in the background so the pumpkin leads.
Servings: 4
Calories: 210kcal
Equipment
- 1 Blender
- 1 Ninja Creami Deluxe Ice Cream maker
- 24 oz Ninja Creami Container Pint
Ingredients
- ¾ cup half and half (equal parts milk and heavy cream)
- ½ cup sweetened condensed milk
- ½ cup cottage cheese
- ¾ cup pumpkin puree
- 2 tablespoon brown sugar or allulose
- 2 teaspoon instant espresso instant coffee mix
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
Instructions
- Add the half and half, sweetened condensed milk, cottage cheese, pumpkin puree, brown sugar or allulose, instant espresso, pumpkin spice, and vanilla to a blender. Blend until completely smooth with no cottage cheese curds left.¾ cup half and half, ½ cup sweetened condensed milk, ½ cup cottage cheese, ¾ cup pumpkin puree, 2 tablespoon brown sugar or allulose, 2 teaspoon instant espresso instant coffee mix, 1 teaspoon pumpkin spice, 1 teaspoon vanilla extract
- Pour the base into a Ninja Creami pint without going over the max fill line. Cover and freeze on a flat surface for 24 hours.
- Remove the lid, place the pint in the outer bowl, attach the paddle lid, and lock it into the machine. Press Ice Cream.
- If it's crumbly or icy, add 1 to 2 tablespoons of milk or half and half to a small well in the center and press Respin. Repeat once more if needed.
- For mix-ins, make a well in the center, add them, and run the Mix-In program.
- Serve right away, or return to the freezer for about 30 minutes for a firmer texture.
Notes
Nutrition
Calories: 210kcal
