This super creamy, easy to make pumpkin ice cream is a delicious way to celebrate the flavors of fall. Plus, it’s lower calorie, low-fat and packed with 6 grams of high-quality protein per ½ cup serving, so you can go for the extra scoop!

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I’m still on my pumpkin kick! I love the flavor, but I also love the nutrition that it packs into recipes. A few weeks ago,  I posted my recipe for pumpkin spice protein balls and received lots of feedback from busy folks. The comments were mostly about the simplicity of the recipe, and that they’re a simple way to enjoy the pumpkin flavor all week long, without having to cook.

I get it – cooking a warm delicious fall meal is great, but you’re busy. So am I. Having pumpkin flavored foods that are ready-to-eat make it easy to enjoy the festive fall flavor on a tight schedule.

After brainstorming other easy pumpkin recipes that keep for days, it hit me – pumpkin ice cream! Hello! I can’t believe I did not think of this sooner.

Pumpkin is a perfect ingredient for ice cream because it acts as a thickener without using heavy cream. That means lower fat, lower calorie ice cream that tastes just as rich and creamy as the ones made with heavy whipping cream. So, you can go for that extra scoop without over-indulging.

I’m always trying to boost the nutritional value of my recipes, so I also added whey protein powder to the mix. Protein -packed ice cream is a great way to balance the macronutrients of the treat. That way, you get something delicious and nutritious all in one.

This recipe is super, duper easy – no multiple steps needed. You will need an ice cream maker to make this. I bought this Cuisinart ice cream maker last Christmas as a present for my daughter. We love it.

Just combine all of the ingredients in a bowl, mix, refrigerate, add to your ice cream maker and freeze. You have a pumpkin flavored, sweet and savory treat to enjoy for the week – if it lasts that long.

Give it a try and lt me know what you think!

Print Recipe

5 from 3 votes

Pumpkin Protein Ice Cream

This super creamy, easy to make pumpkin ice cream is a delicious way to celebrate the flavors of fall. Plus, it’s lower calorie, low-fat and packed with 6 grams of high-quality protein per ½ cup serving, so you can go for the extra scoop!

Author: Heather Mangieri, RDN

Equipment

• Ice Cream Maker

Ingredients

• 1 cup whole milk
• 1 3/4 cup fat-free half and half creamer
• 1.5 cup canned 100% pumpkin
• 1/4 cup sugar
• 1 cup vanilla whey protein powder
• 1/4 tsp nutmeg
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp all-spice

Instructions

• Combine all ingredients in a bowl and stir until combined and smooth

Love pumpkin? You might also like my pumpkin pie protein smoothie or my pumpkin spice protein balls.

DID YOU MAKE THIS RECIPE?  Tag @heathermangieri  on Instagram and hashtag it #HeatherMangieriNutrition to all recipes

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