If you love blueberries and cheesecake, this Ninja Creami Blueberry Cheesecake Ice Cream is for you! It’s smooth, creamy, and packed with sweet blueberry flavor—all made easily in your Ninja Creami.
Blueberry cheesecake ice cream is the best of two worlds. It’s like eating cheesecake but in creamy, frozen form.
It tastes just as good—if not better—than store-bought versions. The best part? No weird additives—just real, clean ingredients. It’s like eating cheesecake but in creamy, frozen form.
If you love cheesecake flavors, you should also check out my Homemade Strawberry Cheesecake Ice Cream for another fruity twist
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Why You'll Love This?
- Super creamy and rich – Just like real cheesecake in a frozen form!
- No pudding mix or gums – 100% real ingredients for the best homemade taste.
- Sweet and tangy – A perfect balance of fresh blueberries and creamy cheesecake.
🛒Ingredients You’ll Need
- Half and half – Makes the ice cream extra creamy.
- Blueberries – Fresh or frozen for that sweet, fruity flavor.
- Sweetened condensed milk – Adds natural sweetness and richness.
- Cream cheese – The key ingredient for that classic cheesecake taste.
- Vanilla extract – Enhances the flavor beautifully.
- Sugar – Helps balance the tartness of the blueberries.
See recipe card for quantities.
Substitution and Additions
- Replace half and half → Use equal parts heavy cream and whole milk.
- Replace condensed milk → Use honey or maple syrup for a natural sweetener.
- Replace fresh blueberries → Use frozen blueberries, thawed, for a similar effect.
- A squeeze of lemon juice for extra tanginess.
- A sprinkle of graham cracker crumbs for more cheesecake vibes.
- A swirl of blueberry sauce for extra flavor.
🫐How to Make Blueberry Cheesecake Ice Cream?
- Macerate – Sprinkle sugar over the blueberries and let them sit for about 10 minutes to release their natural juices and enhance the flavor.
- Blend – Add the macerated blueberries and the remaining ingredients to a blender or food processor and blend until smooth.
- Freeze – Pour into a Ninja Creami pint container, cover, and freeze for 24 hours on a level surface.
- Spin – Place in the Ninja Creami and use the Ice Cream mode to churn. If the texture is crumbly, respin until it’s smooth and creamy.
- Serve & enjoy – Scoop into a bowl, add toppings, and dig in!
🍒Fun Mix-Ins and Topping Ideas
- Graham Cracker Crumbles 🍪 – Adds that classic cheesecake crust texture.
- Fresh Blueberries 🫐 – Extra juicy bursts of fruit in every bite.
- White Chocolate Chips 🍫 – A touch of creamy sweetness to complement the tangy blueberries.
- Lemon Zest 🍋 – Enhances the tartness of the cheesecake base.
👪Serving Size
This recipe is made for the Ninja Creami Deluxe, so it serves 4 people.
🌀Tools You’ll Need
- Blender: Makes mixing ingredients effortless.
- Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker: The star of the show, perfect for creating creamy, smooth ice cream.
- Ninja Creami Pint Container: The pint container is essential for freezing and churning your ice cream mix.
Tips for Success
- Flatten the top before freezing leftovers so the Ninja Creami blade doesn’t get damaged when re-spinning.
- Thaw slightly before eating, or use the microwave on ice cream mode.
- Re-spin in the Ninja Creami for a fresh, creamy texture.
- If using mix-ins (like nuts or chocolate chips), they may get pulverized when re-spinning.
FAQ: Your Ice Cream Questions Answered
It’s rich and creamy with a sweet, tangy flavor from the blueberries and cream cheese. It’s like eating frozen cheesecake with a fruity twist!
Classic New York-style, chocolate, strawberry, and blueberry cheesecake are some of the favorites. This ice cream captures the essence of blueberry cheesecake in frozen form!
Related Recipes
Looking for other recipes like this? Try these:
Ninja Creami Blueberry Cheesecake Ice Cream
Equipment
- 1 Ninja Creami Deluxe
- 1 Ninja Creami Container Pint
- 1 Blender
Ingredients
- 1½ cups half and half
- 1 cup blueberries
- ¼ cup sweetened condensed milk
- ½ cup cream cheese
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
Instructions
- Macerate – Sprinkle sugar over the blueberries and let them sit for about 10 minutes to release their natural juices and enhance the flavor.
- Blend – Add the macerated blueberries and the remaining ingredients to a blender or food processor and blend until smooth.
- Freeze – Pour into a Ninja Creami pint container, cover, and freeze for 24 hours on a level surface.
- Spin – Place in the Ninja Creami and use the Ice Cream mode to churn.
- Respin – If the texture is crumbly, respin until it’s smooth and creamy.
- Serve & enjoy – Scoop into a bowl, add toppings, and dig in!
Notes
- If your ice cream turns out crumbly, add 1-2 tablespoon of milk and respin.
- Flatten the leftovers before freezing to protect the blade.
- Taste before freezing – The base should be slightly sweeter since freezing dulls flavors.
Rose says
This Blueberry Cheesecake Ice Cream is one of my family’s favorites! It’s smooth, creamy, and packed with the perfect mix of sweet blueberries and tangy cheesecake flavor. I hope you love it just as much—let me know if you try it! 😊