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Instructions. Blend all the ingredients until very smooth and creamy. Pour into a Ninja Creami pint container. Freeze overnight (or minimum 8 hours). Process in the Ninja Creami on the "light ice cream" setting. Add a splash of milk, then process on "re-spin".

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Remove the outer bowl lid and make a small hole in the middle of the pint. Add 2-3 tbsp more almond milk to the center of the hole. Add back to machine, and press respin button. Check ice cream. The final product should be creamy and have a smooth texture.

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To a bowl or blender bottle add 2 c Fairlife 2% milk, protein powder, pumpkin puree, sugar free instant vanilla pudding mix and cinnamon. Whisk or shake well. Once everything is well combined add to the creami container, cover and freeze for 24 hours. Remove the lid, add to the holder and run on the lite ice cream cycle.

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Combine cream cheese with 1 tsp cinnamon, 1 tsp vanilla extract, and 1/3 cup light brown sugar. Whisk until the ingredients are mixed together. Slowly whisk in 1 cup whole milk, 3/4 cup heavy cream, and 3 tbsp pumpkin puree. Whisk in a few drops of yellow + red food coloring until the mixture is the desired color.

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Instructions. Combine the ingredients: Add the low fat milk, unsweetened vanilla almond milk, pumpkin puree, pumpkin pie protein powder, brown sugar replacement, pumpkin pie spice, guar gum and xanthan gum (if using) to the Ninja Creami pint. Use a handheld frother or stick blender to blend until evenly combined.

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Blend or shake until the ingredients are well combined. Transfer the liquid to the Ninja Creami ice cream pint and place the lid on. Freeze for 18-24 hours. Make sure that you freeze it face up on a flat surface. This is very important. Once the ice cream base is completely frozen, remove it from the freezer.

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Pumpkin pie ice cream made with the Ninja Creami takes a favorite Thanksgiving pie and turns it into a deliciously creamy treat! The pumpkin flavor and spices will keep you coming back for more!. STEP 4 Freeze for 24 hours Remove the Ninja Creami pint from freezer and place into the Creami's outer bowl. Get Recipe.

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Pour the pumpkin pie ice cream mix into a Ninja CREAMi Deluxe pint container. Don't go above the SCOOPABLE MAX FILL line on the side of the container. Put the container in the freezer for 24 hours. Once frozen, let the container sit on the counter for 15-30 minutes before blending. Install the bowl on the machine.

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Full recipe can be found here: https://thetastytravelers.com/ppumpkin-pie-protein-ice-creamCheck out all of our recipes and tips and tricks at www.thetastytr.

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Step two. Next add in the pumpkin puree and vanilla extract. Mix to combine. Step three. Slowly whisk in the milk, then cream and pinch of salt. Pour the pumpkin spice ice cream base into the Ninja Creami pint container then top with a lid. Freeze for 22 - 24 hours on a level surface.

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Instructions. Add cream cheese to a microwave-save mixing bowl and microwave for 10 seconds to soften. Add brown sugar and pumpkin pie spice to the cream cheese and use a spatula to mix them together into a paste. Add pumpkin puree and vanilla extract to the paste, mixing well to incorporate.

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Instructions. Combine milk and protein powder in Ninja Creami pint. Be sure to blend well. Place pint in freezer for 12-24 hours. Remove pint from freezer and place on Ninja Creami machine. Press "lite ice cream.". Once cycle is over, remove pint, check consistency, and place pint back on machine.

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Pour mixture into a Ninja Creami pint container and close the lid. Transfer container to a level surface in your freezer and freeze for at least 24 hours. Remove container from freezer and take off lid. Place container in the outer bowl of the Ninja Creami and secure the outer bowl lid.

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Make the Ice Cream Mixture. Pour the unsweetened almond milk, protein powder, sugar substitute, pumpkin puree, and pumpkin pie spice into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami pint container. Freeze on a level surface for 24 hours.

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Cover the Ninja Creami Pint Jar, and place the pint jar into the freezer for 24 hours. Place the pint jar onto the Ninja Creami outer bowl, and secure it in place. Select the "Ice Cream" setting on the Ninja Creami. Let it work its magic, blending the mixture until it reaches a creamy consistency.

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Combine cream cheese with 1 tsp vanilla extract, 1/8 tsp ground cinnamon, and 1/3 cup granulated sugar. Whisk until the ingredients are mixed together. Add in 2 tbsp cheesecake pudding powder and 3 tbsp pumpkin puree. Whisk thoroughly, ensuring everything is mixed together. Slowly whisk in 1 cup whole milk and 3/4 cup heavy cream.