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Ninja Creami Blueberry Ice Cream

Ninja Creami blueberry ice cream with vividly purple-blue, silky smooth texture and intensely fruity blueberry flavor throughout. Made by blending and straining fresh (or frozen) blueberries for a real-fruit, soft-serve style frozen dessert.
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Prep Time 10 minutes
freeze 24 hours 1 day
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Milk base
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 1 cup blueberries
  • 3 tbsp granulated sugar
  • 1 tbsp cream cheese Softened.
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 0.25 tsp salt

Equipment

  • 1 Ninja Creami
  • 1 freezer

Method
 

Make the blueberry puree
  1. Blend the blueberries until smooth, then strain the puree to remove skins for a smoother finish.
Blend the ice cream base
  1. Blend the strained blueberry puree with whole milk, heavy cream, granulated sugar, softened cream cheese, vanilla extract, lemon juice, and salt until completely smooth.
Freeze
  1. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours.
Process and serve
  1. Process the pint on the Ice Cream setting until the texture turns thick and scoopable.
  2. Re-spin on the Ice Cream setting using 1 tablespoon milk only if needed to fix an icy or too-firm texture, then serve immediately or return to the freezer.

Notes

For the silkiest texture, make sure the blueberry puree is fully strained and the base is blended until no cream cheese streaks remain. Keep covered in the freezer for up to 3 days; re-process on the Ice Cream setting as needed with a splash of milk. Freezing the processed ice cream again can slightly firm it, so expect to re-spin. For a lower-fat option, replace heavy cream with half-and-half (texture may be slightly softer).