Ninja Creami Blueberry Cheesecake Ice Cream
This creamy Ninja Creami blueberry cheesecake ice cream is full of juicy blueberries, tangy cream cheese, and buttery graham crackers. It has all the flavors of a classic cheesecake in a pint of ultra-smooth ice cream, no pudding mix required!
Servings: 4 servings
Calories: 331kcal
Ingredients
- 4 ounces cream cheese (softened)
- 1 cup blueberries (fresh or frozen)
- ¾ cup Fairlife 2% or 3% milk (or whole milk)
- ½ cup heavy cream
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon lemon juice
Graham Cracker Mixture
- ½ cup graham cracker crumbs
- 1 tablespoon melted butter
- 1 tablespoon brown sugar
Optional Add-ins or Toppings
- Extra graham cracker mixture for sprinkling
- Fresh blueberries for garnish
- A drizzle of blueberry syrup or sauce
Instructions
- Add the cream cheese (4 ounces), blueberries (1 cup, fresh or frozen), milk (¾ cup), heavy cream (½ cup), sugar (⅓ cup), vanilla extract (1 teaspoon), and lemon juice (½ teaspoon) to a blender. Blend until smooth and fully combined.
- Pour the blueberry cream cheese mixture directly into your Ninja Creami pint container. Make sure the liquid does not go past the MAX FILL line. Secure the lid tightly and place the pint flat in your freezer for at least 24 hours.
- Remove the pint from the freezer and take off the lid. Insert it into the outer bowl of your Ninja Creami, lock on the lid assembly, and process using the ICE CREAM function.
- While the pint is spinning, combine graham cracker crumbs (½ cup), melted butter (1 tablespoon), and brown sugar (1 tablespoon) in a small bowl. Stir until the mixture resembles buttery crumbs.
- After the first spin, the ice cream may appear powdery or crumbly - that's normal. Use a spoon to make a small well in the center and add 1 tablespoon of milk or cream. Process again using the RE-SPIN function. The texture will now be smooth and creamy.
- Make another well in the center of the pint and spoon in ¼-⅓ cup of the graham cracker mixture. Secure the lid again and run the MIX-IN function to fold the mixture evenly throughout the ice cream.
- Scoop the blueberry cheesecake ice cream into bowls and garnish with extra graham cracker crumbs or fresh blueberries. Serve immediately and enjoy!
Notes
Storage Tips: Keep leftovers in the original Ninja Creami pint with the lid secured tightly. Return it to the freezer right after scooping. The ice cream keeps best for up to 2 weeks.
Reprocessing Tip: After sitting in the freezer, the ice cream will firm up. For that silky, just-made texture, let the pint rest for 5 minutes at room temperature, then reprocess using the RE-SPIN function.
Dairy-Free: Swap the dairy for unsweetened almond milk (¾ cup), canned coconut cream (½ cup), and a dairy-free cream cheese. This keeps it creamy while still delivering that cheesecake tang.
High Protein: To turn this into a higher-protein frozen treat, add 2 tablespoons of vanilla protein powder to the base before blending.
Nutrition
Calories: 331kcal | Carbohydrates: 39g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 323mg | Potassium: 231mg | Fiber: 1g | Sugar: 31g | Vitamin A: 634IU | Vitamin C: 4mg | Calcium: 190mg | Iron: 1mg
