Ingredients

PUMPKIN BASE

1 cup Fairlife 2% milk
1/2 serving Opportuniteas unflavored whey · 60 cal / 14g protein
3 pumps Syruvia sugar-free Pumpkin Spice syrup
1/8 cup Pure pumpkin puree
1/8 tsp Guar gum
Pinch Salt

CHOCOLATE + TOPPING

14g Lily’s milk-chocolate-style chips · into the pint
1 pump Same pumpkin-spice syrup · topping
7g Same chocolate chips · topping

Allergens: dairy.

Method

1.BLEND. Combine milk, half-serving whey, three syrup pumps, pumpkin puree, guar gum and salt. Blend smooth in the pint, below its fill line.
2.FREEZE. Freeze upright and level for 24 hours. Rest on the counter for five minutes, following the creator’s usual process and your machine’s instructions.
3.SPIN. Process on Regular Ice Cream. This batch was thick and needed an extra spin. Pumpkin puree may have contributed, but that was not isolated or tested.
4.ADD CHIPS + RESPIN. Add 14g Lily’s milk-chocolate-style chips after the initial spin and process using the creator’s usual Respin method. Respin, rather than Mix-In, is the filmed method. Follow the manual for your exact machine.
5.TOP + SERVE. Scoop into a bowl. Add one more pump of the same pumpkin-spice syrup and 7g of the same chocolate chips.

Estimated nutrition

~280 cal | ~28g protein.

Whole finished pint estimate: about 280 calories and 28g protein, including 21g total Lily’s chips and four total syrup pumps. Milk: 120 cal/13g protein; confirmed half-serving whey: 60 cal/14g; 1/8 cup (~30.5g) pumpkin puree: ~11 cal/~0.25g; 14g + 7g chips: 60 + 30 cal, less than 1.5g protein combined; syrup: zero calories by supplied label; guar and salt: trace. Label-based total is roughly 281–283 calories and 27.25 to under 28.75g protein, rounded for display. Pumpkin brand was unconfirmed; Libby’s plain-puree label is a reference, not the filmed brand. Syrup pump size and zero-calorie label rounding limit precision. Fat, carbs and sodium were not verified.

thesplitplate.com/cookbook/pumpkin-chocolate-chip-protein-creami

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Pumpkin Chocolate Chip Protein Creami

Real pumpkin, thick protein ice cream and milk-chocolate chips. About 280 calories and 28g protein for the whole finished pint.

Make this when

You enjoy pumpkin flavor and want a thick protein pint with chocolate chips throughout and on top.

Total time: 24 hr freeze + 5 min rest + blend and spin
Yield: 1 serving
Protein / serving: ~28g
Cal / serving: ~280

Allergens and safety

Contains: dairy

Packaged ingredients change formulas — check the label on what's actually in your kitchen.

Flavor target

Real pumpkin remains noticeable; chocolate chips add pockets of sweetness without hiding the pumpkin.

Ingredients

Batch cookYields 1 servings — quantities below are the full batch.

PUMPKIN BASE

1 cup Fairlife 2% milk
1/2 serving Opportuniteas unflavored whey · 60 cal / 14g protein
3 pumps Syruvia sugar-free Pumpkin Spice syrup
1/8 cup Pure pumpkin puree
1/8 tsp Guar gum
Pinch Salt

CHOCOLATE + TOPPING

14g Lily’s milk-chocolate-style chips · into the pint
1 pump Same pumpkin-spice syrup · topping
7g Same chocolate chips · topping

Method

1
BLEND
Combine milk, half-serving whey, three syrup pumps, pumpkin puree, guar gum and salt. Blend smooth in the pint, below its fill line.
2
FREEZE
Freeze upright and level for 24 hours. Rest on the counter for five minutes, following the creator’s usual process and your machine’s instructions.
3
SPIN
Process on Regular Ice Cream. This batch was thick and needed an extra spin. Pumpkin puree may have contributed, but that was not isolated or tested.
4
ADD CHIPS + RESPIN
Add 14g Lily’s milk-chocolate-style chips after the initial spin and process using the creator’s usual Respin method. Respin, rather than Mix-In, is the filmed method. Follow the manual for your exact machine.
5
TOP + SERVE
Scoop into a bowl. Add one more pump of the same pumpkin-spice syrup and 7g of the same chocolate chips.