Pumpkin Pie Creami

A fall favorite: pumpkin dessert. Gluten Free | Dairy Free

2 min Prep

10 min Cook

26g proteins

36g carbs

6g fats

~280 Kcal

Ingredients

Almond Milk

Oat Milk, Cashew Milk, Low-Fat Milk

Simple Mills Sweet Thins

Berries, Cacao Nibs, Chopped Nuts, PBFit, Chex or Granola

Combine 8 oz almond milk, 1/2 of the banana (40 g), and 1 scoop protein powder in a blender. Blend until smooth.
Pour the mixture into your Ninja Creami container and freeze for 12–24 hours.
Remove from freezer and let sit for 10–15 minutes to slightly thaw.
Insert into the Ninja Creami and select the “Light Ice Cream” setting.
Once done, open the lid and add the remaining 40 g banana. Blend again using the “Light Ice Cream” setting. If the consistency isn’t perfect, repeat once more.
Add your toppings and enjoy immediately!
**Note if you don’t have a Ninja Creami you can make with a blender but recommend using FROZEN bananas and ice for ice cream consistency