Ninja Creami Blueberry Pie Ice Cream

Blueberries + Pie + Ice Cream = Magic.

Think about it: the zesty pop of fresh blueberries, that crumbly graham cracker crust, and the smooth creaminess of homemade ice cream. Sounds dreamy, right? With the Ninja Creami, you can turn this classic flavor combo into a pint of pure dessert heaven—and it’s actually easy! This recipe brings the cozy comfort of blueberry pie into every spoonful of ice cream.

Whether you’re a newbie or have made dozens of pints with your Creami, this one is bound to become a go-to summer favorite (or winter pick-me-up).

What You’ll Need to Know

Time Required:

• Prep: 10 minutes
• Cook: 5 minutes (for the blueberry filling)
• Freeze: 24 hours
• Total: About a day and 15 minutes

Servings: Makes one pint—great for two people. Or just one… no judgment here! Want more? Just double or triple the ingredients and freeze in extra pint containers.

Difficulty: Super simple! Just follow the steps carefully, especially during freezing and processing.

Tools You’ll Need:

• Ninja Creami (a must!)
• Creami pint container
• Small saucepan
• Whisk
• Blender (optional, for smooth mixing)

Pro Tip: Prep the filling and base the day before. That way, everything has plenty of time to chill, and you’ll be ready to churn whenever you want.

Ingredients

For the Ice Cream Base:

• ½ cup half-and-half
• 1 cup whole milk
• 2 tablespoons instant vanilla pudding mix

For the Blueberry Pie Filling:

• 1 cup fresh blueberries (frozen works too, just thaw first)
• ¼ cup granulated sugar
• ½ teaspoon lemon juice

For the Graham Cracker Crust:

• 1 graham cracker (crushed into crumbs)
• 1 teaspoon melted butter
• ¼ teaspoon ground cinnamon
• 1 teaspoon sugar

Swaps & Notes

• No half-and-half? Mix equal parts milk and heavy cream. Going dairy-free? Almond or oat milk works too!
• Cutting sugar? Replace with honey, agave syrup, or a low-cal sweetener like monk fruit.
• No pudding mix? Cornstarch or custard powder can step in as a thickener.

Pro Tip: Use fresh blueberries if you can. They give the best flavor and color. For the crust, crush your graham crackers nice and fine—think sand-like consistency.

How to Make It

Step 1: Cook the Blueberry Pie Filling

Add the blueberries, sugar, and lemon juice to a small saucepan and heat them on medium. Stir frequently so the sugar dissolves, and let the blueberries burst into a juicy sauce. This takes about five minutes. You’re aiming for something saucy, not jammy. Let it cool completely.

The smell of warm blueberries with a hint of lemon? Pure bliss.

Step 2: Mix the Ice Cream Base

In your Ninja Creami pint container, whisk together the milk, half-and-half, and pudding mix until smooth. Once the blueberry filling has cooled, fold it into the base. Don’t overmix—it’s fine to have some blueberry swirls.

Heads-Up: Make sure the pudding mix is fully dissolved! Nobody wants clumps in their ice cream.

Step 3: Freeze the Mixture

Snap the lid onto your pint container and pop it in your freezer. Make sure it’s sitting flat. Freeze for at least 24 hours—this step is critical for getting the right texture.

Pro Tip: If you have trouble with freezer bumps, try freezing without the lid and cover it once frozen solid.

Step 4: Process in the Ninja Creami

Take your pint out of the freezer after 24 hours. Place it in the Ninja Creami outer bowl, lock it in, and hit the “Ice Cream” button. Let the machine do its thing!

What if the ice cream crumbles? Don’t panic. Use the “Re-spin” function or add a splash of milk to smooth things out.

Step 5: Add the Graham Cracker Crust

Mix the crushed graham crackers with melted butter, cinnamon, and sugar. Once your ice cream is done spinning, dig a little hole in the center and add the crust mixture. Use the “Mix-In” setting to blend it evenly. Want more crunch? Save a little crust to sprinkle on top.

Customizations You’ll Love

• Dairy-Free/Vegan: Use almond or coconut milk and swap the graham crackers for a gluten-free version.
• Warm Spices: Add a pinch of nutmeg or cardamom for a cozier flavor.
• Fancy It Up: Serve with whipped cream, fresh blueberries, or a drizzle of white chocolate.
• Seasonal Twist: Swap blueberries for strawberries, peaches, or even apples if they’re in season.

How to Serve & Store

Serve It: Scoop into bowls or cones and enjoy right away. Want to impress? Garnish with fresh berries or a mint sprig. Pair it with shortbread cookies for an extra treat.

Store It: Keep leftovers in an airtight container in the freezer for up to a week. Before refreezing, smooth out the top to stop ice crystals from forming.

Pro Tip: If it’s too hard to scoop straight from the freezer, let it sit at room temp for 5 minutes.

This recipe isn’t just about making ice cream. It’s a way to bring together bold blueberry flavors, buttery crust, and creamy textures in one sweet treat. Perfect for summer BBQs, family gatherings, or just treating yourself after a long day.

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