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Ninja Creami Blueberry Ice Cream

Ninja Creami blueberry ice cream with intensely fruity, naturally vibrant blueberry flavor and a silky smooth soft-serve texture. Made by blending and straining real blueberries, freezing in the Ninja Creami pint, then respinning for a creamy finish.
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Prep Time 10 minutes
freezing 1 day
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Blueberry base
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 1 cup blueberries Fresh or frozen
  • 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 ice cream maker
  • 1 Strainer

Method
 

Blend and strain the blueberries
  1. Blend the blueberries until smooth, then pour through a strainer to remove skins for a smooth texture.
  2. Press and scrape the puree in the strainer until most liquid passes through, leaving behind mostly skins.
Make a completely smooth blueberry base
  1. Add the strained blueberry puree, whole milk, heavy cream, granulated sugar, cream cheese, vanilla extract, lemon juice, and salt to a blender.
  2. Blend until completely smooth, with no visible cream cheese flecks, scraping down as needed.
Freeze, then process to soft serve
  1. Pour the mixture into the Ninja Creami pint container, cover, and freeze for 24 hours until firm.
  2. Process on the Ice Cream setting according to your Ninja Creami model, scraping the pint after processing for an even texture.
  3. If it’s not fully churned or too thick, re-spin with 1 tablespoon milk until silky smooth and scoopable.
  4. Serve immediately for a soft-serve texture, or return to the freezer to firm up before serving again.

Notes

For the smoothest, most vibrant purple-blue texture, strain the blended blueberries to remove skins, then blend the base until completely smooth. Keep covered in the freezer up to 3 days; for best scoopability, let it sit at room temperature 2–5 minutes before serving. This freezes well as finished ice cream. Dairy-light swap: use light cream cheese and half-and-half in place of heavy cream and cream cheese, then add an extra splash of milk if the base looks too thick.