Dessert

Dairy-Free Pumpkin Ice Cream

  • Prep 20 mins
  • Total 24h 20 mins
  • Medium
  • Serves 4

CREAMi PREP TIP: Make the most of your time by prepping several CREAMi™ Pints at once! Incorporate your favorite ice cream ingredients into your weekly grocery trip, then, Creamify™ on demand whenever a craving strikes! Looking for more pints? Purchase more at www.ninjacreami.com.

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  • 2 cups butternut squash, cut in 1-inch cubes
  • 1 cup unsweetened oat milk
  • 3/4 cup unsweetened coconut cream
  • 2 tablespoons pumpkin pie spice
  • 3 tablespoons maple syrup

Utensils

  • Small Saucepan
  • Blender
  • Fine-Mesh Strainer
  • Step 1

    Place all ingredients in a small saucepan over medium-high heat and whisk until fully combined. Cook until butternut squash is fork tender, about 10 to 15 minutes.

  • Step 2

    Remove base from heat and transfer to a blender pitcher. Blend until smooth, about 60 seconds. Pour base through a fine-mesh strainer into an empty CREAMi Pint. Place pint into an ice bath. Once cooled, place storage lid on pint and freeze for 24 hours.

  • Step 3

    Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.

  • Step 4

    Select ICE CREAM.

  • Step 5

    When processing is complete, remove ice cream from pint and serve immediately.