Dairy Free Ninja Creami Pumpkin Ice Cream
Made with just 6 ingredients, this Dairy-free Ninja Creami Pumpkin Ice Cream is a delicious and luxuriously creamy treat with a collagen boost.
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Today I came across an article in the Farmer’s Almanac that predicted a warmer fall in several regions, including here in the southeast. Well, to me, that means my fall dessert craving will have to be satisfied by something cold and creamy, like this dairy-free Ninja Creami pumpkin ice cream.
Much like the other ice cream recipes I have shared, this dairy-free pumpkin ice cream is so easy to make. However, this one differs from the rest in two ways.
One, it contains a couple of servings of collagen from Naked Collagen Advanced. Naked Collagen Advanced is packed with “EU pasture-raised collagen (Types I and III), vitamin C, and hyaluronic acid for better absorption, deep hydration, and advanced joint support.” And, it is gluten-free, dairy-free, soy-free, GMO free, and keto and paleo-friendly. It also does not contain any artificial flavors or colors.
And two, this was whipped up in a Ninja Creami, which gave it an amazingly creamy texture. My daughter surprised me with an early birthday present of a Ninja Creami, and I have been making several Ninja Creami recipes. I have made versions of this chocolate ice cream. And this lemon blueberry ice cream (which turned into such a vibrant shade of purplish blue).
Here’s what makes this ice cream so good, for me:
- Its creamy texture,
- It tastes delicious with a mild pumpkin flavor,
- It is a versatile dairy-free pumpkin ice cream base (sometimes I add in some pumpkin pie spice, and other times I add in some chocolate)
- It is dairy-free, and
- It is made with only 6 main ingredients!
What are the ingredients needed to make this dairy-free pumpkin ice cream?
You will need the following 6 main ingredients:
- Full-fat canned coconut milk (chilled in the fridge)
- Canned coconut cream (also chilled in the fridge)
- 100% Pure pumpkin puree (not pumpkin pie filling)
- Brown sugar or any sweetener
- Pure vanilla extract
- And Naked Collagen Advanced
Totally optional are a pinch of salt and a couple of tablespoons of unsweetened almond milk.
Instructions:
Step 1: Open the cans of chilled coconut cream and coconut milk. Using a spoon, scoop out the firm coconut cream and coconut milk and place them in a bowl. Then, measure out the quantity specified in the recipe card below and place that in a ninja creami pint container.
Step 2: Open the pumpkin puree, measure out 1/2 a cup, and add it to the pint container as well.
Step 3: Add in the brown sugar, vanilla extract, and salt (if using) and mix well.
Step 4: Add in the Naked Collagen Advanced and mix well.
Step 5: Then freeze this mixture overnight in the freezer.
Step 6: The next day, add the Ninja Creami pint container to the outer bowl, secure the outer bowl lid, and blend this on the “lite ice cream” setting. I like to then add in a tablespoon or two of almond milk (cashew milk, soy milk, or oat milk would work too) and re-spin this again on the “lite ice cream” setting.
At this point, this pumpkin-flavored vegan ice cream is deliciously creamy and ready to enjoy.
Or, you could add in some chocolate chips and chopped chocolate to the dairy-free pumpkin ice cream and blend these in on the “mix-in” setting.
Recipe Tips
- Full-fat coconut milk works well in this recipe as the fat content lends to the texture of the ice cream.
- Chilling the coconut milk and coconut cream helps the liquid separate from the fattier parts of the coconut, making it easier to scoop this out. With my experimenting with the Ninja Creami thus far, this is what lends to a truly creamy-textured vegan ice cream.
- I have found that granulated sugar, brown sugar, allulose, or monk fruit sweetener work well as sweeteners for these vegan ice cream recipes made this way. However, maple syrup and honey, especially when used generously, tend to cause the resulting ice cream to melt more quickly than when a solid form sweetener is used.
Variations
One of the reasons I love this dairy-free Ninja Creami pumpkin ice cream is that it is such a versatile vegan pumpkin ice cream base.
Before freezing this, there have been times when I have added in a teaspoon of pumpkin pie spice. Then, after it has been spun twice, I add in some graham crackers for a pumpkin pie ice cream.
Sometimes I want to amp up the protein of my treat, so I add in a scoop of Naked Collagen Advanced as well as a couple scoops of Naked Vanilla Protein Powder for a protein-packed fall dessert.
Then there are those times, like you see in these pictures, where I add in some chopped chocolate and chocolate chips to make a pumpkin chocolate chip ice cream. I go one step further and drizzle a homemade chocolate hardshell on it before digging in!
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Ingredients
- 1/2 cup coconut milk (full fat)
- 1 cup coconut cream
- 1/2 cup pumpkin
- 3-4 tbsp. brown sugar
- 2 tsp Pure vanilla extract
- 2 Scoops Naked Collagen Advanced
Instructions
- Open the cans of chilled coconut cream and coconut milk. Using a spoon, scoop out the firm coconut cream and coconut milk and place them in a bowl. Then, measure out the quantity specified in the recipe card below and place that in a Ninja Creami pint container.
- Open the pumpkin puree, measure out 1/2 a cup, and add it to the pint container as well.
- Add in the brown sugar, vanilla extract, and salt (if using) and mix well.
- Add in the Naked Collagen Advanced and mix well.
- Then freeze this mixture overnight in the freezer.
- The next day, add the Ninja Creami pint container to the outer bowl, secure the outer bowl lid, and blend this on the “lite ice cream” setting. I like to then add in a tablespoon or two of almond milk (cashew milk, soy milk, or oat milk would work too) and re-spin this again on the “lite ice cream” setting.
- At this point, this pumpkin-flavored vegan ice cream is deliciously creamy and ready to enjoy.
- Or, you could add in some chocolate chips and chopped chocolate to the dairy-free pumpkin ice cream and blend these in on the “mix-in” setting.
Notes
- Full-fat coconut milk works well in this recipe as the fat content lends to the texture of the ice cream.
- Chilling the coconut milk and coconut cream helps the liquid separate from the fattier parts of the coconut, making it easier to scoop this out. With my experimenting with the Ninja Creami thus far, this is what lends to a truly creamy-textured vegan ice cream.
- I have found that granulated sugar, brown sugar, allulose, or monk fruit sweetener work well as sweeteners for these vegan ice cream recipes made this way. However, maple syrup and honey, especially when used generously, tend to cause the resulting ice cream to melt more quickly than when a solid form sweetener is used.
Interesting! I haven’t used collagen powder yet, but my mom uses it every day. I know she puts it in coffee, but I like this ice cream idea WAY better! That ice cream looks insanely creamy…perfect for the fall season. I need a batch of this in my life ASAP!
What a cool use of collagen; I only knew you could add it as a coffee creamer. Needless to say, this ice cream looks absolutely creamy, rich, and delicious (although I’m not ready for autumn flavours yet haha).