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Ninja Creami Blueberry Ice Cream

Ninja Creami blueberry ice cream with intensely fruity, vividly purple-blue color and a silky smooth texture using real blueberries. Blend, strain, freeze 24 hours, then process on the Ice Cream setting for classic soft-serve consistency.
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Prep Time 10 minutes
freezing 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

base
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 1 cup fresh or frozen blueberries
  • 3 tbsp granulated sugar
  • 1 tbsp cream cheese, softened
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 0.25 tsp salt
  • 1 tbsp milk for re-spin if needed

Equipment

  • 1 Ninja Creami

Method
 

Make the blueberry puree
  1. Blend the fresh or frozen blueberries until smooth, then strain to remove skins for a smoother finish.
Blend the ice cream base
  1. Blend the blueberry puree with the whole milk, heavy cream, granulated sugar, cream cheese, vanilla extract, lemon juice, and salt until completely smooth.
  2. Pour the mixture into the Ninja Creami pint container, then freeze for 24 hours.
Process and serve
  1. Process on the Ice Cream setting to break up the frozen base into soft-serve texture.
  2. If needed, re-spin with 1 tablespoon milk to reach the desired scoopable consistency.
  3. Serve immediately for the creamiest texture, or return to the freezer if holding for later.

Notes

For the brightest flavor, use fully thawed frozen blueberries before blending so the puree turns smooth and evenly colored. After processing, enjoy within 1-2 days for best texture; keep covered and store in the freezer. Freezing the already-processed ice cream is best avoided, but if needed, re-process briefly on Ice Cream after it chills. For a lower-fat option, substitute half-and-half for the heavy cream (texture will be slightly less rich but still smooth).