I use our Ninja CREAMi all the time. It’s just so easy to make a super delicious dessert with almost no effort (other than an overnight freeze.) If you have someone in your house who can’t have dairy, this little ice cream maker comes in clutch. It really can turn almost anything into something frosty, creamy, and delicious.
For fall, I wanted to do a fun take on pumpkin spice and chocolate chips, often together in bread but not together enough in ice cream. It also had to be dairy-free for our whole household to enjoy it, but you won’t even notice it’s not there. This Ninja CREAMi Pumpkin Chocolate Chip Ice Cream recipe is quick, simple and you’re going to love it.
Ninja CREAMi | Parfait Cups (similar)
Watch the Video
If you want my hot take on the one thing I ignore in the Ninja CREAMi directions (and have never had a problem yet), watch the recipe video below!
Prep the Ice Cream (Day Before)
There are only four ingredients in the ice cream plus two mix-ins at the end. For the ice cream, you’ll need a sliced ripe banana (frozen or fresh from the counter is fine), a partial can of pumpkin pie mix (get one that doesn’t have eggs in it), pumpkin pie syrup, and coconut milk. I use carton or refrigerated coconut milk in this recipe as the canned coconut milk would be a little heavy. Just make sure you don’t get the “light” coconut milk or the ice cream will be more icey than creamy. All of those ingredients get added to the canister, shaken up, and then frozen overnight in the freezer.
Pumpkin Pie Syrup | Dish Towel | Brass Measuring Cup | Ceramic Measuring Cup (similar)
Spin Your Ice Cream (Day Of)
The next day, get out your base and your frozen canister. and lock into place. For most of my ninja CREAMi recipes, I like to do 2 full spins plus a mix-in spin. So here goes:
- Round 1: Press the “Ice Cream” setting on the CREAMi and let it go to town. Then take a butter knife around the edge and pry it around the edge, it looks a little bit dusty ut that’s because it’s so cold still. Replace the canister
- Round 2: Press the “Respin” setting on the the CREAMi. Once complete, open the top and add in your mix-ins: dairy-free chocolate chips and a couple of crumbled-up pumpkin spice cookies (gluten-free if preferred).
- Round 3: Press the “Mix-In” setting on the CREAMi for the final spin.
The Final Result
And now for the big reveal? It absolutely looks like something you’d get from an ice cream shop. Every time I use the Ninja CREAMi I’m just floored by how perfect the texture turns out to be.
This Pumpkin Chocolate Chip Ice Cream is such a winner. It’s perfect for fall, Thanksgiving, entertaining…a random Friday night at home watching your favorite show. Go forth and make it for someone you love. They’ll be thrilled.
More of my favorite Ninja CREAMi recipes:
- P.O.G. Sorbet, Mixed Fruit Sorbet & Coconut, Cherry & Chocolate Ice Cream (Dairy-free)
- Golden Milk Ice Cream (Dairy-Free)
- Virgin Piña Colada Italian Ice
Ninja CREAMi Pumpkin Chocolate Chip Ice Cream (Dairy-Free)
Ingredients:
- 1 banana, sliced
- 1/4 cup pumpkin pie mix
- 1/4 cup pumpkin pie Torani syrup
- coconut milk
toppings
- 1 Tbsp mini dairy free chocolate chips
- 2-3 pumpkin spice sandwich cookies
Directions:
- Add the banana, pumpkin pie mix and syrup to the Creami container, then fill to the max fill line with coconut milk. Freeze overnight.
- Spin the Creami on the Ice Cream setting twice, then add the toppings and spin on the mix in setting 1-2 times. Enjoy!
So good!! I use a little pumpkin pie spice since I didn’t have the syrup and used canned coconut milk and it was the best creami trcipe I’ve made yet!