Ninja Creami Blueberry Cheesecake Ice Cream
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.
Servings: 4 people
Calories: 261kcal
Equipment
- 1 Ninja Creami Deluxe
- 1 Ninja Creami Container Pint
- 1 Blender
Ingredients
- 1¼ cups half and half
- ¾ cup blueberries
- ½ 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.¾ cup blueberries, 2 tablespoons sugar
- Blend – Add the macerated blueberries and the remaining ingredients to a blender or food processor and blend until smooth.1¼ cups half and half, ½ cup sweetened condensed milk, ½ cup cream cheese, 1 teaspoon vanilla extract
- 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
- Macerate the berries – This step intensifies flavor and color. Don't skip it!
- Room temp cream cheese – Cold cream cheese won't blend smoothly.
- If crumbly: Add 1-2 tablespoons milk and respin.
- Flatten leftovers before freezing to protect the blade.
- Taste before freezing – Base should be slightly sweeter than desired.
- Add graham crackers AFTER spinning using the Mix-In function.
Nutrition
Calories: 261kcal
