Vegan Pumpkin Ice Cream (Ninja Creami)
This 6-ingredient Ninja Creami vegan pumpkin ice cream is ultra-creamy, warmly spiced, and loaded with pumpkin flavor – perfect for Fall and the holiday season!
Servings: 1 pint
Equipment
- blender
Ingredients
- 1 cup pumpkin purée
- 1 (10-ounce) box silken tofu
- ½ cup raw cashews
- ⅓ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin spice
- ¼ teaspoon salt
Instructions
- In a high-speed blender, combine the pumpkin purée, silken tofu, cashews, sugar, vanilla, pumpkin spice, and salt. Blend on high until the mixture is completely smooth and creamy.
- Pour the blended mixture into a Ninja Creami pint container. Cover with the lid and place it in the freezer. Freeze for at least 24 hours.
- After freezing, remove the pint from the freezer and let it sit at room temperature for 5 minutes.
- Install the pint into the Ninja Creami and process using the “Ice Cream” function.
- Check the texture. If it looks crumbly, use the Re-Spin function once or twice (or three times) until smooth and creamy.
- Serve immediately, or return to the freezer until ready to enjoy.
Notes
- Blend until smooth: Soaking cashews softens them for easier blending. Blend until smooth and chunk-free for a rich cashew ‘cream’.
- Don’t overfill: Don’t exceed the maximum fill line, as it can affect blending and cause machine strain.
- Freeze upright and thoroughly: A flat surface ensures it stays beneath the fill line. Freeze it for the full 24 hours so it processes fully.
- Re-spin if needed: If it’s crumbly after the first spin, add a splash of vegan milk/cream (1-2 tbsp) and ‘RE-SPIN’. Repeat if needed.