I’ve had a Ninja Creami for a little over four months now & it’s become a new staple in my routine. I’ve ditched the protein shakes & opted for protein ice cream instead, & it’s been such a treat! I had to create a fall inspired treat, & thus the pumpkin chai creami was born!
This recipe includes measurement for the Ninja Creami Deluxe, which comes with a 24 oz pint. If you have the smaller pints, you can simply cut this recipe in half.
PUMPKIN CHAI CREAMI
2 cups milk (2% or whole is best)
2 scoops vanilla protein (I use Clean Simple Eats)
1/3 cup pumpkin puree
2 tablespoons cheesecake pudding mix (I used the sugar free kind, you can omit if you prefer)
1 1/2 teaspoons homemade chai mix
Optional mix ins:
ginger snaps
cookie butter
pumpkin spice joe-joe’s
Directions:
- Add the milk, protein powder, pumpkin, pudding mix, & chai spice to a 24 oz Creami pint. Stir everything together until well combined. I usually use my handheld electric whisk for to mix everything. Put the lid on the pint & freeze for at least 12 hours.
- Once Creami mixture is frozen, remove it from the freezer & run the outside of the pint under hot water for 30 seconds. Dry off the pint & install the pint into the Ninja Creami.
- Spin the pint on the full & light ice cream setting. Once the Creami has finished, add a splash of milk to the pint (about 1-2 tablespoons) & respin.
- After the respin, the Creami should be smooth & resemble the texture of ice cream. Add in your mix-ins now, & either spin on the mix-in setting or break them up yourself. I like to just break up the mix-ins myself because I don’t always love how small the pieces get when the Creami does it. Enjoy!
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