Pumpkin Ninja Creami recipe
Gluten free, low FODMAP option
Equipment
- 1 X NC300 machine with 470ml tubs
Ingredients
- 200 g pumpkin puree (see notes)
- 150 g sweetened condensed milk (NOT evaporated milk or any other unsweetened canned product, see notes)
- 100 g thickened cream (30-35% fat content)
- 75 g full fat milk
- 1/2 - 1 1/2 teaspoons pumpkin spice mix, to taste and according to the strength of the brand you use (I used Sally's Baking Addiction's recipe to make my own)
- Good pinch of fine salt
Instructions
- Whisk all the ingredients together in a medium mixing bowl. Once completely combined, pour the mixture into the 470ml Ninja Creami tub - it should sit at the fill line.
- Place the mixture into the freezer with the lid off. Freeze for 12-24 hours or until frozen solid.
- When you ready to eat it, spin the ice cream using the ice cream function. I generally find this ice cream requires two spins to get an optimal texture.
- Return leftovers to the freezer with the lid on.
Notes
- I have tested homemade pumpkin puree and Libby's canned pumpkin here. I much preferred the homemade one - it was sweeter and more vibrant - but both work. I have a recipe for microwave pumpkin puree here.
- Pumpkin is not a uniform product and it can be sweeter or more savoury. This will change the sweetness of your pumpkin ice cream from batch to batch. I recommend tasting the mixture before freezing, but keep in mind that the sweetness generally tastes more subtle after spinning and freezing. If your mixture doesn't taste sweet enough prior to freezing, add a little bit more sweetened condensed milk. There is a limit to how much sugar you can add to a Ninja Creami without it failing to freeze, so try not to add too much more than the recipe specifies.
- I make my own pumpkin spice with a recipe from Sally's Baking Addiction.
- I have not tested any dairy free substitutions yet, but stay tuned. I am working on a pumpkin maple ice cream as well.