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Ninja Creami Salted Caramel Ice Cream

Ninja Creami salted caramel ice cream made with a smooth caramel base and a rich, amber tone. Freeze 24 hours, then churn until creamy, with an extra drizzle of salted caramel for a lingering sweet-salty finish.
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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: 510
Ingredients Equipment Method Notes

Ingredients
  

Milk
  • 1 cup whole milk
Cream base
  • 0.75 cup heavy cream
  • 0.25 cup caramel sauce Store-bought or homemade
  • 2 tbsp brown sugar
  • 1 tbsp cream cheese Softened
  • 0.5 tsp vanilla extract
  • 0.25 tsp sea salt Flaky or fine

Equipment

  • 1 Ninja Creami

Method
 

Blend the salted caramel base
  1. Blend whole milk, heavy cream, caramel sauce, brown sugar, cream cheese, vanilla extract, and sea salt until completely smooth and no cream cheese lumps remain. Blend continuously until the mixture looks uniform and glossy.
Freeze
  1. Pour the mixture into the Ninja Creami pint container, leaving 1 inch of headspace. Freeze for 24 hours until solid.
Process and finish
  1. Process on the Ice Cream setting. If it is too firm, re-spin with a splash of milk until you reach a scoopable, creamy texture.
  2. Drizzle extra caramel sauce and flaky sea salt on top before serving. Serve immediately after processing for the best texture.

Notes

For easiest blending, warm the cream cheese briefly until just softened, then blend until the base is totally lump-free. Keep in the freezer in the Ninja Creami pint (covered) for up to 2 weeks; re-spin as needed. Freezing longer may harden the texture, so add a small splash of milk during re-spin. For a lower-fat option, swap heavy cream for half-and-half plus an extra 1–2 tbsp milk powder if you have it, and expect slightly softer results.