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There's no better than a bowl of pumpkin ice cream, right?
While you may think that's true (just like I used to), it can actually get better!
Enter chocolate pumpkin ice cream.
Turns out the old saying is true: chocolate does make everything better.
We've played around with other pumpkin ice cream flavors with great success each time. First was the classic pumpkin pie ice cream, then pumpkin cheesecake, and finally a buzzed pumpkin coffee gelato.
However, this may be my all-time favorite pumpkin ice cream in the Ninja Creami! Simple and bursting with flavor, this is an ice cream you don't want to miss.
Every year, I buy at least one can of pumpkin pie filling specifically for ice cream making. While pumpkin pie was never my favorite pie at the Thanksgiving table, I have had so much fun trying to pair it with new flavors. From cheesecake to chocolate to coffee, there's really nothing that pumpkin pie can't do.
This Ninja Creami recipe follows a similar structure to our other pumpkin recipes with the simple addition of chocolate.
Even if you're not a huge chocolate lover like me, give it a chance! The chocolate pumpkin ice cream might surprise you!
So if you're looking for a new fall favorite, grab some pumpkin pie, cocoa powder, a Ninja Creami pint, and get spinning.
While the Ninja Creami is a machine with only 7 (or 11) buttons, it can still be intimidating! Here are a few tips and tricks Alex and I have picked up since beginning our ice cream journey with the Ninja Creami!
If you’re on the hunt for more Ninja Creami recipes, be sure to grab one of our recipe e-books, Top 25 Ninja Creami Recipes ($2.99), or the great value of over 50 recipes in Ninja Creami Cookbook: Ice Cream & Gelato Edition! Each includes favorites such as cake batter gelato, red velvet ice cream, Shirley Temple ice cream, and many more!
If you’re like us and are running out of ice cream storage containers, grab a two-pack of Ninja Creami pints to keep your freezer full with all of your ice cream creations!
Or if you don't have a Ninja Creami and are on the fence about getting one, check out my honest review!
If you want to make your own version of a Ninja Creami cookbook, check out our Ninja Creami Recipe Page Template! Besides the fun design, it has space to write the spin setting, number of servings, ingredients, directions, and notes (everything a Creami recipe needs)!
Pumpkin ice cream just got even better! The flavors of chocolate and pumpkin combine to form a delicious, sweet treat perfect for even non-fall days!
To make this recipe in the Ninja Creami Deluxe, multiply all ingredients by 1.5
Note: 1 serving = 1 pint
Place 1 tbsp cream cheese in a medium bowl and microwave for 5-10 seconds. If the cream cheese was in the fridge, these 5-10 seconds in the microwave will help soften it up to mix well with the other ingredients.
Combine cream cheese with 1 tsp cinnamon, 1 tsp vanilla extract, 1/3 cup light brown sugar, and 2 tbsp unsweetened cocoa powder. Whisk until the ingredients are mixed together.
Slowly whisk in 1 cup whole milk, 3/4 cup heavy cream, and 3 tbsp pumpkin puree.
Pour the mixture into a Ninja Creami pint container, ensuring it does not go over the max fill line.
Freeze the pint for 24 hours, making sure it is placed on a flat surface in the freezer.
After 24 hours, remove the pint from the freezer, and plug in your Ninja Creami machine! Time for the magic.
Remove the lid from the pint and grab the Ninja Creami outer bowl. Place the pint securely into the outer bowl and cover with the lid. Once the lid is on, place the outer bowl into the machine, twisting to the right until it locks into place. Press the "Ice Cream" button and (try to) wait patiently for the creamy treat coming your way.
Once the process is finished, press and hold the button on the left side of the Creami to twist the bowl to the left and remove it from the machine. Twist the lid off of the outer bowl and remove the pint.
Now your chocolate pumpkin ice cream is ready to enjoy!
If you don't like following recipes, don't worry - you can customize it however you want! We personally use oat milk and coconut cream to avoid most of the dairy, and it's some of the best ice cream we've ever had. If you want to try pumpkin spice instead of cinnamon, go for it! You can never have too much pumpkin, in my opinion.
If you liked this recipe, check out our recipe for brownie batter gelato here.
Thank you for using the recipe!