Ninja Creami Pumpkin Pie Ice Cream
This easy Ninja Creami pumpkin pie ice cream starts with canned pumpkin pie filling, making it a super simple yet delicious recipe. You can make it with or without dairy, depending on your needs.
Ingredients
- 1 1/4 cups canned pumpkin pie filling mix (NOT pumpkin puree)
- 3/4 cup heavy cream OR canned coconut cream (for dairy free)
- 2 Tablespoons instant vanilla pudding mix
- Optional: 1-2 Tablespoons granulated sugar or brown sugar
Directions
- 1
In a small mixing bowl or large liquid measuring cup, combine pumpkin pie mix and either heavy cream or coconut cream. Mix together using a whisk or immersion blender, until well-combined.
- 2
Add instant vanilla pudding mix and whisk or stir to incorporate.
- 3
Taste the mixture and add granulated or brown sugar, until the mixture has reached your desired sweetness. Keep in mind that the mixture will taste slightly less sweet once it's been frozen.
- 4
Pour mixture into a Ninja Creami pint container and close the lid. Transfer container to a level surface in your freezer and freeze for at least 24 hours.
- 5
Remove container from freezer and take off lid. Place container in the outer bowl of the Ninja Creami and secure the outer bowl lid.
- 6
Place bowl apparatus into the Ninja Creami machine and lock into place. Press the Ice Cream button and allow the cycle to complete.
- 7
Remove the pint from the machine and check the ice cream's texture. If it appears crumbly, insert it back into the machine and use the Re-spin function to spin it again. If it's still crumbly after that, add a tablespoon of milk (can use non-dairy milk if needed) and Re-spin once more.
- 8
Serve and enjoy!