Decadent Ninja CREAMi Cheesecake Ice Cream

This Ninja CREAMi cheesecake ice cream recipe takes classic cheesecake ingredients and turns them into a frozen dessert. No powdered flavorings, just real ingredients!

Keep reading for the ingredients list and tips for making this homemade cheesecake ice cream recipe sugar-free, low carb or keto, and even high protein.

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Ingredients & Substitutions

This easy cheesecake ice cream recipe needs just five ingredients. Here’s what I used, as well as a few suggestions for substitutions.

• Cream cheese I use full-fat cream cheese in this recipe, but I’m sure lower fat, or even fat-free, cream cheese would work as well. The consistency and taste may be affected slightly.
• Milk I used almond milk because that’s my preferred milk. Other milks will work in this recipe, but the consistency will change. You may have to experiment with the ratio of cream cheese and milk.
• Sour cream This is a common, and I think necessary, ingredient in classic cheesecake. It tones down the sweetness of the cream cheese and gives the dessert a slight tang.
• Sweetener I prefer low-carb sweeteners in my recipes, and that’s what I used in this one, making it a sugar-free cheesecake ice cream.
• But organic cane sugar, honey, raw agave nectar, or even dates would work, too. Use your favorite sweetener.
• Vanilla extract Pure vanilla extract or, my favorite, vanilla powder work equally well in this recipe. Use what you have on hand.

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How to Make Cheesecake Ice Cream in the Ninja CREAMi

Step 1 Put all of the ingredients in a deep mixing bowl or large measuring cup. Blend with a stick blender until the mixture is smooth.

Step 2 Pour the cheesecake ice cream base into a clean Ninja CREAMi pint container.

Step 3 Make sure the level does not go over the MAX FILL line on the side of the container. Place the lid on and put the container in the freezer for at least 24 hours.

Step 4 Let the container rest on the counter for about 15 minutes before processing. Then install the container in the outer bowl and select FULL and LITE ICE CREAM if you are using non-sugar sweeteners.

Step 5 When it’s done blending, you can dig a hole in the ice cream and add broken bits of cookies or graham crackers and blend it again on the MIX-IN setting. Or you can serve this low carb cheesecake ice cream on a bed of crumbled cookies and top with strawberry jam, chopped nuts, or chocolate pieces.

Tips

How to make high protein cheesecake ice cream

To make this a high protein cheesecake ice cream recipe, simply add 1-2 scoops of your favorite protein powder when blending the base. Depending on the powder used, you may need to add an additional tablespoon or two of milk.

How to make keto/low carb cheesecake ice cream

This recipe is already low carb/keto as written, but if you make substitutions, the carb count may vary. Just be sure to use low carb sweeteners and low carb cookies. Or leave the cookies and graham crackers out of the recipe altogether.

Other cheesecake ice cream ideas

I like “flavored” cheesecake, strawberry being my favorite. Try adding fruit jams or fresh fruit as MIX-INS or toppings. Prefer chocolate cheesecake? Swirl in some chocolate syrup or mini chocolate chips. Add some nuts for a Turtle cheesecake flavor.

Continue to Content

Ninja Creami Cheesecake Ice Cream

Yield: 4

Prep Time: 5 minutes

Freeze Time: 1 day

Process Time: 4 minutes

Total Time: 1 day 9 minutes

This Ninja CREAMi cheesecake ice cream is like two desserts in one! Classic cheesecake ingredients are blended in your favorite ice cream machine with bits of graham crackers for a decadent, creamy dessert.

Print

Ingredients

• 8 oz cream cheese, softened
• 1 1/4 cups unsweetened almond milk
• 1/3 cup sour cream
• 1/2 cup low carb sweetener
• 1 tsp vanilla extract

Mix-In

• 1/2 cup low carb snickerdoodle cookies, shortbread cookies, or graham crackers, crumbled

Instructions

1. To prepare the ice cream base, place all the ingredients except the cookies in a mixing bowl and blend with a stick blender or mixer until the sweetener is dissolved and there are no cream cheese lumps.

2. Pour the mixture into the CREAMi pint, making sure it doesn't go over the MAX FILL line, then put the lid on it. Place the pint in the freezer, making sure it's level. Freeze for 24 hours.

3. Take the pint from the freezer and let rest on the counter for up to 30 minutes. Remove the lid, and place it in the outer bowl of the machine. Install the paddle in the lid and attach lid to the outer bowl.

4. Plug in the Ninja CREAMi unit and install the bowl on the base. Press the power button, select FULL, and then LITE ICE CREAM setting. Press the button to begin blending.

5. When the unit shuts off, remove the bowl from the base and remove the lid. Dig a hole in the middle of the ice cream all the way through to the bottom of the container. Fill the hole with the crumbled snickerdoodle cookies.

6. Replace the lid and reinstall the bowl on the machine. Select MIX-IN.

7. Once the ice cream is done blending, serve it immediately with your toppings of your choice.

Notes

Ninja CREAMi Classic Measurements

• 6 oz cream cheese, softened
• 3/4 cup unsweetened almond milk
• 1/4 cup sour cream
• 1/3 cup sweetener
• 1/2 tsp vanilla extract

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