Ninja Creami Pumpkin Spice Ice Cream

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This Ninja Creami Pumpkin Spice Ice Cream has all the flavors of pumpkin pie! It’s smooth, creamy, and tastes like fall. Grab your ninja creami ice cream machine because this homemade ice cream comes together with 8 ingredients!

Pumpkin spice ice cream in a bowl.

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If you love all things pumpkin spice you’ll love this ninja creami pumpkin pie ice cream. It’s made with real pumpkin puree, pumpkin spice mix, brown sugar, vanilla extract, whole milk, and heavy cream. This ice cream really tastes like pumpkin pie but it’s much simpler to make and you can enjoy it all year round. 

Even if you aren’t the biggest pumpkin fan you’ll still love this pumpkin ice cream, because it has a light pumpkin flavor mixed with warm fall spices and brown sugar. It gives this ice cream incredible flavor and you can always add a bit more pumpkin if you like!

Ninja Creami pumpkin pie ice cream in a bowl with a cone on top.

My family and I are having fun creating different ice cream and sorbet recipes using our Ninja Creami ice cream machine. If you are looking for more inspiration check out this Ninja Creami Vanilla Ice Cream, Ninja Creami Chocolate Ice Cream, or Ninja Creami Cookies and Cream Ice Cream next!

Recipe Ingredients

Overhead image of pumpkin spice ice cream ingredients on a table.

Whole milk and heavy cream – Whole milk and heavy cream give the ice cream a nice creaminess and the perfect amount of fat. 

Cream cheese – Makes the ice cream a bit creamier.

Brown sugar – adds a caramel sweetness, can use regular white or cane sugar instead. 

Pumpkin puree – 100% pure pumpkin puree not pumpkin pie filling. Gives a bold pumpkin flavor to the ice cream. I used organic canned pumpkin puree but you can also use homemade pumpkin puree if you have it on hand. 

Pumpkin spice mix A blend of warm fall spices like ground cinnamon, ginger, cloves, and nutmeg.

Pure vanilla extract – Gives a rich flavor to the ice cream. I also like to add vanilla bean paste for an even stronger flavor.

Salt – Just a pinch to enhance all the flavors.

How to Make Recipe Instructions

All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

Ice cream ingredients in a bowl.
Brown sugar mixed with cream cheese and pumpkin spice mix.

Step one. Into a large mixing bowl add brown sugar, softened cream cheese, and pumpkin spice mix. Mix with a spoon until everything is incorporated you don’t see any more streaks of cream cheese. (This is important because we don’t want chunks of cream cheese in our ice cream).

Brown sugar in a bowl with pumpkin puree.
Pumpkin pie ice cream base in a bowl.

Step two. Next add in the pumpkin puree and vanilla extract. Mix to combine. 

Finished pumpkin spice ice cream base in a bowl.
Ice cream base in a ninja creami pint container.
Frozen ice cream base in a ninja creami pint container.

Step three. Slowly whisk in the milk, then cream and pinch of salt. Pour the pumpkin spice ice cream base into the Ninja Creami pint container then top with a lid. Freeze for 22 – 24 hours on a level surface. 

Blended pumpkin pie ice cream.

Blended pumpkin ice cream right out of the machine.

Creamy pumpkin ice cream.

Ice cream after it has been smoothed out with a spoon.

Step four. The next day remove the lid then place the pint container into the Ninja creami outer bowl, secure the lid then place it into the machine. Press the ICE CREAM button then let it run through the cycle, it usually takes under 2 minutes. 

Pumpkin spice ice cream in a bowl.

Step five. Remove from the machine then scoop, serve, and enjoy!

Variations

If you want a stronger pumpkin flavor, add up to 4 tablespoons of pumpkin puree. Make sure to reduce the amount of milk used so your ice cream mixture doesn’t go over the max fill line. 

Serve with Golden Oreos, Pumpkin Spice Oreos, or homemade whipped cream.

You can add up to 1 teaspoon of pumpkin spice mix to your ice cream base. 

Recommended Tools

Ninja Creami Ice Cream machine, this is the one that I have.

Extra Ninja Creami pint containers, I HIGHLY recommend getting a few more containers because 24 hours is a LONG time to wait to make another batch of ice cream.

Ice cream storage containers, I love to store any leftovers in these reusable containers.

Ice cream scoop, (similar)

Medium-sized mixing bowl

Pumpkin spice ice cream in a bowl with cone near by.

Pro Tips

As the pumpkin spice ice cream base freezes the pumpkin will separate and sink to the bottom of the container. After the ice cream has been blended you might have a more concentrated pumpkin flavor on the bottom of the container. You can blend the ice cream first and then mix it so that everything is more incorporated. 

It’s really important to mix the cream cheese with the sugar before trying to mix it with the other ingredients. Otherwise, you’ll end up with cream cheese chunks in your ice cream, which isn’t what we want! You could also try heating up the cream cheese first then combining it with the sugar.

If your ice cream turns out crumbly after spinning the first time, then run it through the RE-SPIN cycle with a splash of cream or milk until it reaches your desired consistency. 

Ninja Creami pumpkin pie ice cream in a bowl with a cone on top.

How To Store/ Make Ahead

Make ahead. You can make and freeze the ice cream base several days in advance. Then just pull it out whenever you want to blend. 

Storing. I like to store any leftovers in these reusable freezer-safe containers. It can last in these airtight containers for several weeks. 

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Scoops of Ninja creami pumpkin ice cream in a bowl.

Ninja Creami Pumpkin Spice Ice Cream

This ninja creami pumpkin spice ice cream has all the flavors of pumpkin pie! It’s smooth, creamy, and tastes like fall. Grab your ninja creami ice cream machine because this homemade ice cream comes together with 8 ingredients!
4 from 1 vote
Print Pin Save Rate
Course: Dessert
Cuisine: American
Prep Time: 7 minutes
Total Time: 7 minutes
Servings: 1 pint
Calories: 1101kcal

Ingredients

Instructions 

  • Soften your cream cheese in the microwave or on a warm part of your stove in a medium-sized mixing bowl. Next, add the pumpkin spice mix and brown sugar mixing until everything is well combined.
  • Next whisk in the pumpkin puree and vanilla extract. Once that’s combined slowly whisk in the milk and then the cream and pinch of salt
  • Pour your ice cream base into a Ninja Creami pint container then top with a lid. Freeze on a level surface for at least 22 - 24 hours. 
  • Remove the lid then place the container into the Ninja creami outer bowl, secure with the lid, and then insert it into the machine. Press the ICE CREAM button and let it run through the cycle, this usually takes under 2 minutes.
  • Once finished, remove the machine. If your ice cream looks a little crumbly add a splash of cream or milk and run it through the RE-SPIN cycle until your ice cream is your desired consistency. 
  • Serve scoop and enjoy your Pumpkin Spice ice cream.

Notes

*If you want a stronger pumpkin flavor, add upto 4 tablespoons of pumpkin puree. Make sure to reduce the amount of milk used so your ice cream mixture doesn’t go over the max fill line.
Make sure to soften the cream cheese to room temperature or warm it up in the microwave or on the stove before combining it with the sugar to avoid chunks of cream cheese in your ice cream.
If your ice cream isn’t smooth after the first cycle through the machine run it through the RE-SPIN cycle with a splash of cream or milk until it reaches your desired consistency. 

Nutrition

Calories: 1101kcal | Carbohydrates: 93g | Protein: 14g | Fat: 77g | Saturated Fat: 49g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 246mg | Sodium: 248mg | Potassium: 723mg | Fiber: 1g | Sugar: 90g | Vitamin A: 7885IU | Vitamin C: 3mg | Calcium: 508mg | Iron: 1mg

All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.

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2 Comments

  1. 4 stars
    Great recipe! Really like the flavor of this ice cream. We used coconut whipping cream (which has some sugar in it) in place of “cream”, and in the future we’ll use 4 TBLS of pumpkin and recommend 1 tsp of pumpkin pie spice. Also, this only filled our creami container 1/2 way, so next time will double the recipe.

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