Name: Ninja Creami High Protein Pumpkin Ice Cream with Cottage Cheese Recipe
Prep time: 10 min
Total time: PT-492361H49M14S
Cuisine: American
Ingredients: 1 ½ cups 2% or full-fat cottage cheese (Trader Joe’s 2% works great!); ½ cup pumpkin puree (not pumpkin pie filling); 1/3 cup milk; 3-4 tbsp pure maple syrup (to taste); 1 tsp pumpkin pie spice; 1 tsp pure vanilla extract; ⅛ tsp fine sea salt

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Introduction

This Ninja Creami High Protein Pumpkin Ice Cream is a delicious and creamy treat made with cottage cheese for added protein. It perfectly blends pumpkin spice flavors with a smooth texture, making it a healthy and satisfying dessert option for fall and beyond.

A white scalloped bowl holds two creamy scoops of light orange ice cream with a smooth texture and slight ridges from scooping, placed slightly off-center with a soft focus background featuring small pumpkins in warm orange and pale cream colors on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups 2% or full-fat cottage cheese (Trader Joe’s 2% works great!)
½ cup pumpkin puree (not pumpkin pie filling)
1/3 cup milk
3-4 tbsp pure maple syrup (to taste)
1 tsp pumpkin pie spice
1 tsp pure vanilla extract
⅛ tsp fine sea salt

Instructions

Step 1: Add the cottage cheese, pumpkin puree, maple syrup, milk, pumpkin pie spice, vanilla extract, and sea salt to your Ninja Creami pint container.
Step 2: Blend everything with an immersion blender until the mixture is smooth and creamy.
Step 3: Taste the base and adjust sweetness or spice by adding more maple syrup or pumpkin pie spice if desired.
Step 4: Secure the lid on the pint container and freeze it for 12 to 24 hours, making sure it’s placed on a completely level surface.
Step 5: Once frozen solid, remove the pint from the freezer and let it sit at room temperature for 10–15 minutes, or warm the outside of the container under hot water for a minute or two. This helps the ice cream spin up smoothly.
Step 6: Insert the pint into your Ninja Creami and select the “Lite Ice Cream” or “Creamy Ice Cream” function according to your model.
Step 7: If the texture appears crumbly, add 1–2 tablespoons of milk and re-spin until the ice cream is smooth and creamy.
Step 8: Enjoy immediately for a soft-serve consistency, or freeze for an additional 30–60 minutes if you prefer a firmer, scoopable texture.

Tips & Variations

Use full-fat cottage cheese for a richer texture or 2% for a lighter version without sacrificing creaminess.
Adjust maple syrup amount to suit your preferred sweetness level—start with less and add more after tasting.
Try adding a handful of chopped pecans or a swirl of caramel sauce for extra flavor and texture.
For a vegan version, substitute cottage cheese with a plant-based creamy yogurt alternative; results may vary.

Storage

Store any leftover ice cream in the freezer with the lid secured tightly to prevent ice crystals. It will keep well for up to one week. To serve after freezing, let the ice cream sit at room temperature for 5–10 minutes to soften slightly before scooping.

How to Serve

A fluted white bowl holds two scoops of creamy pumpkin ice cream, showing smooth, slightly textured surfaces with soft ridges and a pale orange color. The ice cream looks rich and dense with visible small air pockets. In the blurred background, there are small orange pumpkins and one white pumpkin placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices that can affect the flavor and texture of the ice cream.

What if I don’t have an immersion blender?

You can use a regular blender or food processor to blend the ingredients until smooth. Just be sure to scrape down the sides to ensure an even consistency before freezing.