Pumpkin Pie Cookie Dough Ninja Creami

Tami Smith

Rich, sweet pumpkin pie meets the cool creaminess of a perfectly blended Ninja Creami Protein Ice Cream. Subtly flavored pumpkin protein ice cream combines with the sweet crunch of graham crackers and the richness of edible cookie dough to bring you a flavor combination that you’re going to want to have on repeat this fall season.

5 from 1 vote

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Prep Time 24

Freeze Overnight 1

Total Time 1 24

Course Dessert, Snack

Cuisine American

Servings

Calories 435 kcal

Equipment

1 Ninja Creami Machine
1 Hand blender
1 Small spatula or spoon

Ingredients

1 cup white milk - I used Fairlife 2%
1 scoop Pumpkin Spice protein powder - I recommend 1st Phorm or Clean Simple Eats (code TAMI)
½ sheet graham cracker, crumbled
1 Pumpkin Spice edible cookie dough - I used Pillsbury

Instructions

Combine milk and protein powder in Ninja Creami pint. Be sure to blend well.
Place pint in freezer for 12-24 hours.
Remove pint from freezer and place on Ninja Creami machine. Press “lite ice cream.”
Once cycle is over, remove pint, check consistency, and place pint back on machine. Use the “re-spin” function to spin again. Repeat until your desired consistency is reached.
Make a small hole in the middle of your ice cream. Add crushed graham crackers. Place back on the machine and select “mix-in.”
Remove from machine. Add bits of edible cookie dough to the top and enjoy!

Notes

The type of milk you use will affect the consistency of your creami.

If you want to increase the pumpkin spice flavor, add a teaspoon of pumpkin pie spice to your creami base before freezing.

Nutrition

Calories: 435kcalCarbohydrates: 41gProtein: 38gFat: 14g

Keyword high protein, macro friendly

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