Healthy Pumpkin Ice Cream

Pumpkin Ice Cream Recipe

While I love fall baking (hello Healthy Pumpkin Bread Recipe or Gluten-Free Pumpkin Bars), there’s just something so fun about fall flavors in an ice cream recipe! And if you loved my Cottage Cheese Ice Cream, Cookie Dough Ice Cream, and Healthy Mint Chocolate Chip Ice Cream recipes, then this Pumpkin Ice Cream is about to completely change your life.

After lots of testing, I’m showing you how to make this perfectly creamy high-protein ice cream in a Ninja Creami OR a blender (your choice). It only takes about 10 minutes to prep, and you can really make it your own! This is one of those recipes that you’ll want to save and make every year when fall comes around. It’s so good!

Pumpkin Ice Cream Recipe Ingredients

• Pumpkin Puree
• Cottage Cheese – I recommend using Whole Milk Cottage Cheese for the best ice cream texture. And the higher the quality, the better (it truly makes a difference)! See substitution options in the section below.
• Maple Syrup – Adjust to taste. You can make it sweeter by adding more!
• Vanilla Extract
• Pumpkin Pie Spice – This can also be adjusted to taste. Or add a dash of cinnamon instead!

Pumpkin Ice Cream Substitutions

Greek Yogurt: Use 3 cups of Full-Fat Greek Yogurt for a tangy flavor that still maintains a thick texture. Greek yogurt adds some creaminess while still keeping the recipe lighter than using cream.

Cream Cheese & Heavy Cream: For a slightly richer and denser texture, you can use 8 ounces of softened cream cheese mixed with 1.5 cups of heavy cream. This gives a velvety consistency similar to cottage cheese but without the tang.

Mascarpone: For an indulgent alternative, 3 cups of mascarpone cheese will provide a smooth and thick texture. Mascarpone has a naturally rich flavor that pairs so perfectly with pumpkin!

How to Make Pumpkin Ice Cream

Making homemade pumpkin ice cream is a total game-changer, especially when it’s packed with protein! Whether you’re using a Ninja Creami (which I definitely recommend for the BEST creamy texture!) or a regular blender, this recipe is super simple and customizable. It’s rich, creamy, and full of cozy fall flavors!

Here’s how to make Pumpkin Ice Cream:

Ninja Creami Method

1. Blend the Ingredients: Combine the pumpkin puree, blended cottage cheese (or cream cheese and heavy cream), maple syrup, vanilla extract, and pumpkin pie spice in a blender. Blend for about 30 seconds or until it’s nice and smooth.
2. Freeze: Pour the blended mixture into your Ninja Creami pint container and freeze for at least 8-12 hours. Overnight works great, too!
3. Blend & Enjoy: Once frozen, use the Ninja Creami’s ice cream setting to blend everything into creamy, dreamy pumpkin ice cream. You can stir in mix-ins like chocolate chips, chopped nuts, or even swirl in some caramel sauce to take things up a notch!

Blender Method

1. Blend the Ingredients: Toss all of the ingredients into a blender and blend until smooth.
2. Freeze: Pour the mixture into ice cube trays and freeze for about 4-6 hours.
3. Blend Again: When the cubes are frozen, pop them into the blender and blend until you get that perfect creamy texture. You might need a little extra milk or pumpkin puree to blend it smoothly.
4. Serve & Enjoy: Once it’s perfectly blended, scoop it into bowls or ice cream cones and enjoy!

Homemade Pumpkin Ice Cream Variations

I LOVE how versatile this recipe is! Here are a few fun ways to switch it up and make it your own:

• Pumpkin Cheesecake Ice Cream: Use cream cheese instead of cottage cheese for a richer, more decadent flavor that’s similar to a classic pumpkin cheesecake!
• Add Mix-Ins: Stir in some mini chocolate chips, crushed graham crackers, or chopped pecans after blending for a bit of texture.
• Spice It Up: Add extra cinnamon, nutmeg, or even a pinch of ground ginger to really amp up those cozy fall vibes.
• Sweeteners: If you want to switch up the sweetness, swap maple syrup with honey, agave, or even a sugar-free alternative.

Storing Pumpkin Ice Cream

Store this pumpkin ice cream in an airtight container in the freezer for up to 2 weeks! When ready to enjoy, let it sit out for 10-15 minutes before scooping—it’ll soften up perfectly. You can also pop it back into the Creami! If you’re making a big batch, you can also freeze individual portions in small containers so they’re ready to go whenever you’re craving it.

Protein Ice Cream Recipes

• Lemon Ice Cream
• Brownie Batter Ice Cream
• Cottage Cheese Ice Cream
• Ninja Creami Snickers Protein Ice Cream

More Healthy Pumpkin Desserts

• Pumpkin Cottage Cheese Muffins
• Mini Pumpkin Pies
• Pumpkin Spice Creamer
• The BEST Fudgy Pumpkin Brownies
• Pumpkin Crunch Squares