Description
A delicious and nutritious vegan pumpkin pie ice cream recipe made with oat milk and plant-based protein powder, perfect for a healthier dessert or snack.
Ingredients
Scale
- 2 cups oat milk
- 1/3 cup pumpkin puree
- 1 tsp stevia
- 1 scoop unflavored protein powder
- 1/2 tsp pumpkin pie spice
- 2 Tbsp instant vanilla pudding mix
- 2–3 graham crackers
- Optional: 1/2 tsp vanilla extract
- Optional: A pinch of salt
- Optional: Chopped toasted pecans or walnuts
- Optional: A few chocolate chips (dairy-free)
- Optional: 1 Tbsp maple syrup
- Optional: Crushed gingersnap cookies
Instructions
- Prep the pint container by ensuring it is clean and dry.
- In the Ninja Creami pint, combine the oat milk, pumpkin puree, stevia, protein powder, pumpkin pie spice, and instant pudding mix. Blend until smooth.
- Cover the pint tightly and freeze for at least 24 hours.
- After freezing, place the pint in the Ninja Creami and set to Lite Ice Cream.
- If the mixture is crumbly, add a splash of oat milk and re-spin.
- Add the graham crackers and use the Mix-Ins function to incorporate them.
- Adjust texture by letting sit at room temperature or refreezing as desired.
- Serve and enjoy!
Notes
Use cold ingredients for better preservation of flavor and texture. The hand frother helps prevent lumps and preserves nutrients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Keywords: pumpkin, vegan ice cream, protein, healthy dessert, dairy-free