Blueberry Cheesecake Ice Cream comes out absolutely delicious in the Ninja CREAMi! You'll love it because it has minimal ingredients (no gums) and the texture is amazing!
Blueberry Cheesecake Ice Cream
I made this Blueberry Cheesecake Ice Cream in the Ninja CREAMi recently and it was absolutely delicious! It had a creamy texture of cheesecake and swirls of blueberry throughout.
I'm kind of obsessed with fresh blueberries. After I picked my own at a farm in Holland, Michigan, I had a ton so I made a few different ice cream and yogurt recipes.
I made a traditional blueberry ice cream, this blueberry cheesecake version and a blueberry frozen yogurt.
There is a major difference between blueberry ice cream and blueberry yogurt. The yogurt has a tangy taste and a lighter consistency, while the ice cream is much richer and indulgent.
If you're looking for even more flavor to try, check out this post where I rounded up the best Ninja CREAMi recipes.
Why you'll love this Blueberry Cheesecake Ice Cream
- Delicious treat - this recipe is full of fantastic flavors that taste delicious!
- Creamy texture- I love how this cream cheese gives it a super creamy texture!
- Easy to make - with only 4 ingredients that you can find at your local grocery store.
Ingredients
- Milk (goat milk or whole milk)
- Cream cheese
- Maple syrup
- Fresh blueberries
- Optional - mix in crumbled graham crackers or sprinkle on top
Tips & Tricks
Be sure to prepare in advance. This recipe takes 18-24 hours to freeze. I like to plan ahead and make it before the weekend. This is when I always want an extra sweet treat.
Tools to make this easy recipe
- Ninja Blender – I love my ninja blender. Not only can you use it for the obvious, like smoothies and shakes, but it also works perfectly for making the ice cream base!
- Ninja Creami ice cream maker – I am in love with this Ninja Creami.
- Ninja Creami Pints - I opted for these pints because they were about half the price, but be weary if you need them quickly; it took about three weeks to get here. They did have some prime options for other pint containers, but I was being thrifty.
How to make Blueberry Cheesecake Ice Cream
- Add all ingredients to a blender. Blend until smooth.
- Next, transfer the mixture into the Ninja Creami pint and place the lid on.
- Transfer the pint to the freezer and freeze for at least 24 hours.
- After 24 hours, remove the lid and place the pint into the pint holder. Place the lid with the blade on top and lock it into place.
- Run the Ninja Creami on the ice cream function. You will need to respin twice for the best texture.
- Enjoy!
Substitutions
Be sure to prepare in advance. This recipe takes 18-24 hours to freeze. I like to plan ahead and make it before the weekend. This is when I always want an extra sweet treat.
How to store
Store the blueberry cheesecake ice cream in the freezer with the lid on. Mine never lasts longer than a few days because it's so delicious. Most of the times I end up eating the whole pint in a sitting!
It should last 3 to 6 months in the freezer with the lid on tightly.
FAQs
Add all ingredients to a blender and blend. Freeze for at least 24 hours. Then run the Ninja Creami on the ice cream function and resin it twice.
Definitely! You can absolutely use raspberries instead of blueberries in this recipe. Check out my raspberry cheesecake ice cream for the step by step instructions.
This homemade ice cream doesn't use a traditional ice cream maker. I use a blender to mix the blueberries, milk, maple syrup and cream cheese. Then you'll freeze it into the pint container. After it's completely frozen you'll run it through the Ninja CREAMi.
This recipe for homemade blueberry cheesecake ice cream take about 24 hours, mostly because of the freeze time.
This ice cream should last about 3-6 months in the freezer if stored properly.
More Ninja Creami Recipes to Enjoy!
If you loved this Blueberry Cheesecake Ice Cream, check out these other delicious Ninja CREAMi recipes:
- Ninja Creami Peanut Butter Ice Cream
- Strawberry and Banana Ice Cream
- Peaches n Cream Ice Cream
- Ninja Creami Strawberry Ice Cream
- Chocolate Chocolate Chip Ice Cream
- Coffee Ice Cream
Blueberry cheesecake ice cream
Equipment
Ingredients
- 1 ¼ cup Goat milk goat milk or whole milk
- 2 tablespoon cream cheese
- 1 tablespoon maple syrup
- 1 cup fresh blueberries
- Optional - mix in crumbled graham crackers or sprinkle on top
Instructions
- Add all ingredients to a blender. Blend until smooth.
- Next, transfer the mixture into the Ninja Creami pint and place the lid on.
- Transfer the pint to the freezer and freeze for at least 24 hours.
- After 24 hours, remove the lid and place the pint into the pint holder. Place the lid with the blade on top and lock it into place.
- Run the Ninja Creami on the ice cream function. You will need to respin twice for the best texture.
- Enjoy.
Notes
Nutrition
PIN THIS RECIPE FOR LATER
Steve
Can you have an option for 1.5x instead of just 1x 2x 3x ?
This would be helpful for deluxe users.
Lara Clevenger, Registered Dietitian
I'm sorry I think those are the only options for my recipe card plugin. I do want to purchase a deluxe though so I can start making recipes with it too.
Amber
Could you use 2% milk for this?
Lara
You can try. you may have to respin a few extra times.
Lynn
Came out very dry and crumbly. re-spun 3 times which finally gave it somewhat of a creamy consistency. Very bland taste. 🙁 Tried it with the raspberry as well with same results.
Lara
Hi Lynn - did you use raw full fat goats milk? Also - I used fresh picked blueberries and raspberries so they were incredibly ripe and flavorful. I'm sorry you had bad results.