Description
A cozy, protein-rich vegan ice cream featuring pumpkin and Biscoff cookies, perfect for fall.
Ingredients
Scale
- 2 cups oat milk (unsweetened)
- 1/4 cup pumpkin puree
- 1 scoop unflavored protein powder
- 1/2 tsp pumpkin pie spice
- 2 Tbsp instant vanilla pudding mix
- 3–4 Biscoff cookies
- 1–2 tsp maple syrup (optional)
- 1/2 tsp vanilla extract (optional)
- A pinch of fine sea salt (optional)
- 1–2 Tbsp chopped pecans or walnuts (optional)
- 1 Tbsp chia seeds (optional)
- Dairy-free chocolate chips (optional)
Instructions
- Prep the Ninja Creami pint container and ensure it’s clean and dry.
- In the pint, combine oat milk, pumpkin puree, protein powder, pumpkin pie spice, and pudding mix. Blend until smooth.
- Seal the pint and freeze upright for at least 24 hours.
- Remove the pint from the freezer and process in the Ninja Creami on ‘Lite Ice Cream’ mode.
- If the texture is too crumbly, add a splash of oat milk and respin.
- Add Biscoff cookies as mix-ins and select ‘Mix-Ins’ on the Ninja Creami.
- Serve immediately or freeze for 10–20 minutes for a firmer texture.
Notes
For best results, fully dissolve the protein powder and pudding mix before freezing. Allow at least 24 hours for freezing to achieve the right texture.
- Prep Time: 15 minutes
- Cook Time: 1440 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan ice cream, pumpkin spice, protein dessert, fall treats