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Ninja Creami Salted Caramel Ice Cream

Ninja Creami salted caramel ice cream made with a smooth caramel-cream base and a salty-sweet finish. The Ninja Creami processing creates a scoopable, creamy texture from a deeply caramelized pint.
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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
  

Whole milk
  • 1 cup whole milk
Heavy cream
  • 0.75 cup heavy cream
Caramel sauce
  • 0.25 cup caramel sauce Store-bought or homemade.
Brown sugar
  • 2 tbsp brown sugar
Cream cheese
  • 1 tbsp cream cheese Softened.
Vanilla extract
  • 0.5 tsp vanilla extract
Sea salt
  • 0.25 tsp sea salt Flaky or fine sea salt for the base; extra for topping.

Equipment

  • 1 Ninja Creami

Method
 

Blend the salted caramel base
  1. Blend whole milk, heavy cream, caramel sauce, brown sugar, cream cheese, vanilla extract, and sea salt until completely smooth and no cream cheese lumps remain. Scrape down the sides as needed to keep the mixture uniform.
Freeze
  1. Pour the mixture into the Ninja Creami pint container, leaving 1 inch of headspace. Freeze for 24 hours until solid.
Process and serve
  1. Process on the Ice Cream setting. If the texture is too firm, re-spin with a splash of milk.
  2. Drizzle extra caramel sauce and flaky sea salt on top before serving to finish with a salted-sweet bite.

Notes

Pro tip: Soften the cream cheese well before blending so it fully dissolves for a silky, lump-free caramel base. Store the frozen pint covered in the freezer up to 2 weeks; for best scoopable results, let it sit 3–5 minutes at room temperature after re-processing. Freezing after processing is not recommended for texture. For a dairy-reduced swap, use lactose-free milk and lactose-free cream (or a high-fat lactose-free cream) to keep the same creamy caramel mouthfeel.