Homemade Pumpkin Ice Cream

Close up of easy Pumpkin Ice Cream recipe with a spoon.

Homemade Pumpkin Ice Cream

Sweet and perfectly creamy, this Easy Pumpkin Ice Cream recipe is one of my favorite fall traditions! My family and I look forward to it every year and we are completely obsessed. You can use cottage cheese for a higher protein alternative, or make it with cream cheese and heavy cream for a classic texture and flavor. Either way, this healthier Pumpkin Ice Cream is SO yummy and easy to make!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Freezer Time 8

Total Time 8 10

Servings Servings

Calories 278kcal

Author Christine McMichael

Equipment

Ninja Creami

Ingredients

1/2 cup pumpkin puree
3 cups cottage cheese or 8 ounces cream cheese plus 1 1/2 cups heavy cream
1/2 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice

Instructions

Ninja Creami Method

Combine the ingredients in a blender and blend for 30 seconds, or until smooth.
Pour into a Creami pint container.
Freeze for 8-12 hours.
When ready to enjoy, blend in the Ninja Creami on the ice cream setting. Add any mix-ins you want and enjoy!

Blender Method

Combine the ingredients in a blender and blend for 30 seconds, or until smooth.
Pour into ice cube trays and freeze for about 4-6 hours.
When ready to enjoy, blend the ice cream cubes in the blender until smooth, adding a little bit of milk or extra pumpkin as needed to blend. Enjoy!

Video

Notes

How to Store: 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!

Nutrition