Maple pumpkin Ninja Creami ice cream
Lactose free/vegan option, egg free
Equipment
- NC300 Ninja Creami machine with 470ml size tubs
Ingredients
- 200 g pumpkin puree
- 75-100 g pure maple syrup
- 150 g cream regular or lactose free
- 75 g milk regular or lactose free, see notes for vegan option
- 1 – 2 teaspoons pumpkin spice
- Pinch of salt
Instructions
- Whisk together your ingredients in a medium mixing bowl. I find homemade pumpkin puree is sweeter than canned and thus needs less maple syrup. Taste the mixture as you go to ensure it is to your tastes.
- Pour the mixture into your 470ml Ninja Creami tub and freeze with the lid off for 16-24 hours. Freezing with the lid off can help prevent a hump of frozen mixture in the centre which can damage the machine when you spin it.
- When you are ready, process the mixture using the ice cream function. I find this recipe comes out nicely on the first spin but you can re-spin if needed. Return any leftovers to the freezer with the lid on.
Notes
- I make my own pumpkin puree in the microwave – How to make pumpkin puree in the microwave.
- I recommend sticking to 75-100g maple syrup. Sugar is important for ice cream texture and I haven’t tested using less than this (or more than this).
- See the notes in the body of the post for how to make this a vegan pumpkin ice cream.
- See ingredients notes for substitutions. Please note I have not tested coconut cream here.
- The colour of your ice cream depends on your pumpkin puree. I found that Libby's canned pumpkin produced a darker colour whereas homemade puree made from Kent/Japanese pumpkin produced a very vibrant orange colour.
Tried this recipe?Let us know how it was!