Dairy Free Protein Pumpkin Pie Ice Cream Ninja Creami

0 Make the ice cream base. Add the almond milk, coconut milk, dates, protein powder, pumpkin puree, pumpkin spice, ground ginger and sea salt to a blender. Blend until smooth. You may find that a few small bits of the dates remain if your blender is not high speed; this is ok. You can strain them out or leave them in, it’s up to you.
1 Freeze the ice cream base. Pour ice cream mixture into the ninja creami pint container right up to the max fill line. Place storage lid on the container and freeze for a minimum of 8 hours. Ninja recommends at least 24 hours but I don’t have that kind of patience and find that 8 hours is plenty.
2 Mix the ice cream. Follow the instructions for placing the frozen pint of the base mixture in your Ninja Creami. For your first spin you will use the “Lite Ice Cream” setting.
3 Respin. Once the first spin is complete, you will need to respin the ice cream mixture in order for it to become the perfect texture as oftentimes you’ll see a formation of ice crystals and a more gritty texture after the first spin. My best creami prep tip is to add about 2-3 tsp additional almond milk, just enough to cover the top of the pint, before using the re-spin function. Place the outer bowl lid back on, fitting the bowl into the machine, and press the “re-spin” button. 
4 Add mix ins. Break the gluten free cookies or graham crackers up into pieces, then add the pieces to the ice cream base. Place back in the outer bowl with the lid secured, lock into place and choose the “mix-in” function. Add some additional cookie pieces and a sprinkle of cinnamon as toppings when serving.