Ninja Creami Pumpkin Cheesecake Ice Cream
This Ninja Creami Pumpkin Cheesecake Ice Cream is thick, creamy, and packed with cozy fall flavor. It tastes like real cheesecake filling with pumpkin spice and spins smooth without pudding mix or gums.
Servings: 4
Calories: 280kcal
Equipment
- 1 Ninja Creami Deluxe
- 1 Ninja Creami Container Pint
- 1 Blender
Ingredients
- 1 cup half and half
- 2 ounce cream cheese
- ½ cup equivalent sweetened condensed milk
- ¾ cup pumpkin puree
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 1 sheets graham cracker
Instructions
- Blend all but the graham crackers until ultra smooth.1 cup half and half, 2 ounce cream cheese, ½ cup equivalent sweetened condensed milk, ¾ cup pumpkin puree, 1 teaspoon pumpkin spice, 1 teaspoon vanilla extract
- Pour into Ninja Creami pint, close lid, freeze 24 hours on level surface.
- Remove, spin on Ice Cream mode.
- Create a small well, add 1 tablespoon extra liquid if needed, respin.
- Add graham cracker crumbs to the well, hit mix-in mode or stir gently.
- Serve immediately or level and freeze for future respinning.
Notes
- Use full-fat half and half and cream cheese for better texture
- Let the pint rest 2–3 minutes before spinning if extremely firm
- Freeze on the flattest surface possible
- Don’t overfill the pint — leave headroom
- If leftovers: level the top, re-freeze, and respin when ready
Nutrition
Calories: 280kcal
