Go Back

Ninja Creami Pumpkin Cheesecake Ice Cream

Ninja Creami pumpkin cheesecake ice cream with a rich cream cheese tang and warm pumpkin pie spice. Made by blending smooth base, freezing 24 hours, then re-spinning and folding in graham cracker crumble for a frozen pumpkin cheesecake feel.
Print Recipe Pin Recipe
Prep Time 10 minutes
Freezing 1 day
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 cup whole milk
  • 0.5 cup pumpkin puree
  • 2 tbsp cream cheese softened
  • 3 tbsp brown sugar
  • 1 tsp pumpkin pie spice
  • 0.5 tsp vanilla extract
  • 0.25 tsp salt
Mix-in and topping
  • 3 graham crackers crushed (for mix-in)

Equipment

  • 1 Ninja Creami

Method
 

Blend the cheesecake pumpkin base
  1. Blend whole milk, pumpkin puree, cream cheese, brown sugar, pumpkin pie spice, vanilla extract, and salt until completely smooth and no cream cheese lumps remain.
Freeze
  1. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours.
Spin into ice cream
  1. Process on the Ice Cream setting, then re-spin with 1 tablespoon milk if needed.
Add mix-in and serve
  1. Use the Mix-In function to fold in crushed graham crackers.
Top
  1. Top the ice cream with whipped cream and dust with cinnamon before serving.

Notes

For the creamiest texture, blend thoroughly until the cream cheese is fully smooth, then scrape the blender well before pouring into the pint. Keep covered in the freezer up to 3 days for best scoopability; you can refreeze after serving only if needed, but texture may soften. For a dairy-reduced swap, use low-fat cream cheese and/or lactose-free milk while keeping the same amounts.