Ninja Creami pumpkin spice latte ice cream is the perfect fall ice cream. It's made with real pumpkin puree and coffee for that perfect flavor combination.
Any pumpkin spice latte fans out there? I'm a huge fan. I love the fall flavors of the drink. So I wanted to turn it into a Ninja Creami ice cream!
I decided to make a protein Ninja Creami pumpkin spice latte ice cream. It doesn't have any powders or shakes though, the protein comes from the ricotta I use. It makes it super creamy and high-protein.
I love this one. It reminds me so much of pumpkin spice lattes, but I think I may prefer the ice cream now!
Ingredients
- Coffee
- Milk
- Ricotta
- Pumpkin Puree
- Sugar
- Vanilla extract
- Ground cinnamon
- Nutmeg
How to make Ninja Creami pumpkin spice latte ice cream
Add all the ingredients to your blender and blend until just smooth.
Pour into your Ninja Creami container and freeze for at least 24 hours on a level surface.
Remove from the freezer. Mine had a little bit of a hump, so I scraped it off with a spoon, just so it didn't damage my Ninja Creami blade! Super easy to do.
Process on the light ice cream setting. If needed, add a splash of milk and respin once or twice.
I like to top mine with some whipped cream and a dusting of cinnamon. So good!
Recipe tips
- If you want your ice cream to be sweeter, like pumpkin spice lattes are, add ⅓ cup sugar instead of ¼ cup sugar.
- If you want a higher protein recipe, simply use a high-protein milk or add protein powder.
- If you have leftovers, smooth out the top and return to the freezer. You may need to reprocess before enjoying again.
- You can swap out the ricotta for an equal amount cottage cheese if you want. Just make sure your cottage cheese is not tangy/sour at all, otherwise your ice cream will have a tangy/sour taste.
More Ninja Creami recipes
- Ninja Creami eggnog ice cream
- Ninja Creami maple pecan ice cream
- Ninja Creami gingerbread latte ice cream
- Ninja Creami cinnamon ice cream
- Ninja Creami cinnamon cheesecake ice cream
Ninja Creami Pumpkin Spice Latte Ice Cream
Equipment
Ingredients
- ½ cup coffee pre-brewed
- ½ cup milk
- ½ cup ricotta
- ⅓ cup pumpkin puree
- ¼ cup sugar
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Add all ingredients to the blender and blend until smooth.
- Pour into your Ninja Creami container. Freeze on a level surface for at least 24 hours.
- Remove from the freezer and process on the Light Ice Cream setting. If needed, add a splash of milk and respin (may need multiple respins).
- Scoop out and enjoy. If desired, add whipped cream.
Notes
- If you want your ice cream to be sweeter, like pumpkin spice lattes are, add ⅓ cup sugar instead of ¼ cup sugar.
- I use pre-brewed coffee here. Simply your favorite coffee, cooled and used in the recipe.
- If you want a higher protein recipe, simply use a high-protein milk or add protein powder.
- If you have leftovers, smooth out the top and return to the freezer. You may need to reprocess before enjoying again.
- You can swap out the ricotta for an equal amount cottage cheese if you want. Just make sure your cottage cheese is not tangy/sour at all, otherwise your ice cream will have a tangy/sour taste.
Nutrition
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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