Fall is all about cozy flavors like pumpkin pie and cheesecake, right? Now, imagine those flavors blended into a creamy, cold dessert. That’s exactly what the Ninja Creami Pumpkin Cheesecake Ice Cream delivers. It’s tangy, sweet, and spiced just right—a perfect twist on classic fall desserts.
Whether you’re hosting Thanksgiving or just craving something delicious, this ice cream is a total crowd-pleaser. Oh, and the best part? It’s super easy to make, especially with the Ninja Creami machine. Let’s dive in.
What You Need to Know
- Prep Time: Only 10 minutes of hands-on time, but the base needs at least 24 hours to freeze.
- Yields: 1 pint (enough for 2-4 servings). Want more? Double or triple the recipe if you’ve got extra pint containers.
- Skill Level: Beginner-friendly. Really, the Ninja Creami does most of the work!
- Gear Required:
- Ninja Creami machine
- Pint container
- Blender (stick or traditional)
- Mixing bowl & spatula
No Ninja Creami? No problem! Use an ice cream maker instead. Or freeze the mixture in a shallow dish, then blend it in a food processor for a similar texture.
Ingredients
Main Ingredients:
- 6 oz cream cheese (softened): Full-fat for that rich cheesecake flavor. Let it sit at room temp for easier blending.
- 1 cup unsweetened almond milk: Keeps it light, but feel free to use whole or oat milk if you prefer creamier results.
- 1/3 cup sour cream: Adds tang. Don’t have it? Swap for Greek yogurt.
- 1/3 cup sweetener: Monk fruit or regular sugar both work.
- 1/4 cup pumpkin puree: Go for 100% pure pumpkin, not the pre-sweetened pie filling.
- 1 tsp vanilla extract: Because everything tastes better with vanilla.
- 1/4 tsp cinnamon: For that warm, spiced kick.
Optional Mix-Ins:
- 1/2 cup crumbled cookies: Snickerdoodle or shortbread work great—like the “crust” for a cheesecake!
How to Make It
Step 1: Blend It All Together
In a mixing bowl, combine all the ingredients (except the cookies). Blend with a stick blender or regular blender until it’s completely smooth. No lumps allowed! You’re aiming for a creamy, pumpkin-colored base.
Tip: If your cream cheese feels stubbornly cold, a quick 10-second zap in the microwave will soften it up.
Step 2: Freeze the Base
Pour your silky mixture into a Ninja Creami pint container. Don’t overfill it—stop at the MAX FILL line. Snap on the lid and freeze it for at least 24 hours.
Why wait so long? This ensures the base freezes solid, which is key for the Ninja Creami to work its magic.
Step 3: Creamify It
Take your frozen pint out of the freezer. Let it sit on the counter for about 10-15 minutes to soften slightly. Then, load it into your Ninja Creami, lock it in place, and select the “Lite Ice Cream” setting.
Pro Tip: If your ice cream comes out a little crumbly (it happens when freezers get extra cold), add a splash of almond milk and re-spin. It’ll smooth out beautifully.
Step 4: Add the Mix-Ins
Want those cookie chunks in every bite? Dig a hole in the center of the ice cream (all the way to the bottom) and fill it with your cookie crumbles. Then, hit the “Mix-In” button on the machine.
Step 5: Serve and Enjoy
Scoop your creamy, spiced dessert into bowls or cones. Want to fancy it up? Add a dollop of whipped cream, sprinkle more cookies on top, or drizzle with caramel sauce. So good.
Customize It Your Way
- Vegan Option: Use plant-based cream cheese, coconut yogurt, and dairy-free cookies.
- Lower Carb Version: Swap the sugar for monk fruit sweetener and use low-carb cookies for mix-ins.
- Add More Flavor: Toss in nutmeg or ginger if you love extra spice.
- Seasonal Swaps: No pumpkin puree? Try mashed sweet potato or butternut squash instead.
Serving & Storing Tips
- How to Serve: For an elegant touch, use small ramekins and garnish with whipped cream and cookie crumbs. Or go simple—just scoop and enjoy!
- Storage: Leftovers? Keep them in an airtight container in the freezer for up to two weeks. If it’s been sitting longer, a quick re-spin in the Ninja Creami will bring it back to life.
This recipe delivers everything we love about fall—warm spices, creamy textures, and just the right amount of sweetness—in ice cream form. Whether you’re a Ninja Creami pro or a total beginner, you’ve got this. Ready to make your new favorite treat?
PrintNinja Creami Pumpkin Cheesecake Ice Cream
A creamy, tangy cheesecake ice cream infused with warm pumpkin spice flavors and crunchy cookie mix-ins. Perfect for fall or any time you crave a decadent dessert with a seasonal twist!
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 24 hours, 10 minutes (includes freezing)
- Yield: 1 pint (2–4 servings) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Ice Cream Base:
- 6 oz cream cheese, softened
- 1 cup unsweetened almond milk
- 1/3 cup sour cream
- 1/3 cup sweetener (e.g., monk fruit or sugar)
- 1/4 cup pumpkin puree
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
Mix-Ins:
- 1/2 cup low-carb snickerdoodle or shortbread cookies, crumbled
Instructions
- Blend the Base: In a mixing bowl, combine cream cheese, almond milk, sour cream, sweetener, pumpkin puree, vanilla extract, and cinnamon. Use a stick blender or mixer to blend until smooth and lump-free.
- Freeze the Mixture: Pour the mixture into the Ninja Creami pint container, ensuring it stays below the MAX FILL line. Cover with the lid and place in the freezer on a level surface for at least 24 hours.
- Process in the Ninja Creami: Remove the frozen pint from the freezer and let it sit at room temperature for about 15–30 minutes. Place it in the outer bowl of your Ninja Creami machine, attach the paddle lid, and select the “Lite Ice Cream” setting. Process until creamy.
- Add Mix-Ins: Using a spoon, create a hole in the center of the ice cream down to the bottom of the container. Fill it with crumbled cookies. Reattach the lid and select “Mix-In” on your machine to evenly distribute the cookies.
- Serve & Enjoy: Scoop into bowls or cones and enjoy immediately! Add whipped cream or caramel drizzle for an extra indulgent touch.
Notes
Serving Suggestions:
- Top with extra cookie crumbles, whipped cream, or a drizzle of caramel sauce for added flair.
Tips & Tricks:
- Ensure all ingredients are at room temperature before blending for a smoother base.
- If your ice cream looks crumbly after processing, add a splash of almond milk and re-spin for a creamier texture.
Storage & Reheating:
- Store leftovers in an airtight container in the freezer for up to two weeks. Let it sit at room temperature for about 10 minutes before scooping to soften slightly.
