Ninja Creami Pumpkin Spice Ice Cream: No Dairy & Date-Sweetened

Today, we’re diving into the cozy, comforting flavors of autumn with my Ninja Creami Pumpkin Spice Ice Cream recipe. This one’s perfect for those who crave that pumpkin spice flavor I associate with fall, my favorite time of the year.

If you are like me it’s a year round treat, so why not have it in ice cream form? Plus, this homemade ice cream is whole food plant-based, thick and creamy, and sweetened only with dates !

Whether you’re gearing up for Halloween or just want to enjoy the flavors of a pumpkin spice latte year-round, this vegan pumpkin spice ice cream is for you. I love how the Ninja Creami makes it a breeze to create creamy ice cream at home with minimal effort. So, let’s talk about what goes into this delightful treat and why these ingredients work so well together.

The Simple Ingredients You Need

1 cup non-dairy milk: This is our base, making the ice cream creamy without any dairy. I love using oat or soy milk for their richness, but choose your favorite!
1/2 cup pure pumpkin puree: This adds that beautiful fall goldish orange color, a little pumpkin flavor, and best of all it is a natural wfpb thickener that creates a smooth texture. If you’re out of pumpkin, try using orange sweet potato puree—it’s equally delicious and adds a lovely color.
5 – 7 Medjool dates: These act as our natural sweetener. They add a caramel-like flavor that pairs beautifully with the pumpkin spice blend and helps thicken the ice cream too. If you prefer a different sweetness level, consider using pure maple syrup or date syrup.
1 teaspoon vanilla extract: Vanilla extract enhances the sweetness and rounds out the flavors, making the ice cream taste luxurious. It’s a good idea to use high-quality vanilla for the best results. You can substitute vanilla powder.
1/2 teaspoon pumpkin spice blend: This is the star of the show, adding warmth and spice with notes of cinnamon, nutmeg, ginger, and cloves. It’s what gives this vegan pumpkin ice cream recipe that comforting, autumn flavor we all love.

What is a WFPB Thickener?

In this recipe we’re using cooked pumpkin, but in other recipes I use things like white sweet potato, leftover milk pulp, veggies, and so much more. That’s what makes these whole food plant-based recipes so thick and creamy like traditional ice cream!

How to Make Ninja Creami Caramel Pumpkin Spice Ice Cream

Making this healthy pumpkin ice cream is as simple as blending and freezing, but let’s walk through the steps together so you can get the creamiest texture possible.

Blend the Ingredients:
Start by blending all your ingredients together in a high-speed blender or food processor. This mixture will smell amazing already, with the vanilla and pumpkin spice wafting through your kitchen. You might notice that the texture is similar to a pumpkin pie filling at this stage.

Freeze in a Ninja Creami Pint:

Pour your blended mixture into a Ninja Creami pint container. Smooth the top with a spatula so it freezes evenly. Now, this is the hardest part—waiting! Pop it into the freezer for a full 24 hours. This ensures your ice cream sets properly and gets that perfect creamy texture.

Spin It on the Light Ice Cream Setting:

After your mix has frozen solid, it’s time for the magic! Place the pint in your Ninja Creami and spin it on the “light ice cream” setting. The machine will transform your frozen block into creamy ice cream. If you’re like me, the first time you try this might feel like a bit of an experiment, but trust me—it works like a charm.

Check the Texture:

Here’s a little trick—if your ice cream is still a bit powdery or crumbly after the first spin, don’t worry. Just hit the “respin” button, and it’ll get smoother. If needed, you can add a splash of non-dairy milk to help achieve that perfect creamy texture. You can even use a bit of full-fat coconut milk or coconut cream for an extra rich ice cream base.

Serve and Enjoy:

Once it’s perfectly creamy, scoop it into bowls or cones, and enjoy! I love topping mine with a sprinkle of extra pumpkin pie spice or a handful of chopped chocolate chips for a bit of crunch. The fall flavors are sure to delight your taste buds, making this the perfect fall recipe to share with the whole family.

Why is my Ninja Creami ice cream powdery after the first spin?

This is a common question! If your ice cream comes out powdery, it just means that the ingredients need a bit more help to come together. Using the “respin” function is key here—sometimes even two or three times if needed.

Also, adding a small amount of extra non-dairy milk during the respin can help achieve that perfect creamy consistency. If you’re looking for an even smoother result, try adding a bit of xanthan gum to the mix before freezing—it helps to reduce the formation of ice crystals.

Can I substitute something for the Medjool dates?

If you don’t have Medjool dates on hand, you can substitute them with another natural sweetener like pure maple syrup or date syrup. Just keep in mind that dates also add to the creaminess of the ice cream, so you may need to adjust the texture with a bit more pumpkin puree or another wfpb thickener.

How do I store leftover Ninja Creami vegan ice cream?

If you have leftovers (which is rare in my house!), you can simply put the lid back on the Ninja Creami pint and pop it back in the freezer. The next time you’re craving a scoop, just spin it again to bring back that creamy texture. You may not even need to respin after you pull it out and spin on light ice cream!

What’s the best way to clean the Ninja Creami after making ice cream?

Cleaning the Ninja Creami is easy! Make sure to remove the blade and wash it along with the pint in warm, soapy water. The blade is the trickiest part, so be careful while cleaning it. I also recommend wiping down the base of the machine to keep it free of any spills or drips.

The best way to avoid sticky residue is to clean it immediately after use, especially if you’ve used sweet ingredients like banana slices or nut butter in your mix.

Can I add mix-ins to this pumpkin spice ice cream?

Definitely! After the first spin, you can add mix-ins like crushed gingerbread cookies, chocolate chips, or chopped nuts. Add them to the pint, and use the mix-in function on the Ninja Creami to blend them into your ice cream. It’s a great way to customize your treat and experiment with different dairy-free ice cream recipes.

Click to get more Whole Food Plant Based Ninja Cremi Recipes.