Ninja 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
Scale
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.