Go Back

Ninja Creami Blueberry Ice Cream

Ninja Creami blueberry ice cream makes vivid purple-blue soft serve with real blueberry flavor, using a quick puree-and-strain base for silky texture. Freeze overnight, then process on the Ice Cream setting and re-spin with a splash of milk if needed.
Print Recipe Pin Recipe
Prep Time 10 minutes
freezing 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ninja Creami Blueberry Ice Cream
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 1 cup fresh or frozen 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

Method
 

Blend and strain the blueberries
  1. Blend fresh or frozen blueberries until completely smooth, then strain the puree to remove skins. Stop when the mixture looks evenly purple-blue with no visible skins.
Make the ice cream base
  1. Blend the strained blueberry puree with whole milk, heavy cream, granulated sugar, cream cheese (softened), vanilla extract, lemon juice, and salt until completely smooth. Blend just long enough that no streaks remain and the texture is fully uniform.
Freeze and process in the Ninja Creami
  1. Pour the mixture into the Ninja Creami pint container, level the top, and freeze for 24 hours. Freeze until solid throughout for the correct churned texture.
  2. Process on the Ice Cream setting in the Ninja Creami. If the texture needs loosening, re-spin with 1 tablespoon milk until it reaches a silky soft-serve consistency.
  3. Serve immediately for the creamiest texture, or return to the freezer if holding. Scoop right away after processing for best results.

Notes

For the smoothest results, strain the blended blueberries while the puree is freshly blended so skins don’t clump. Keep the pint covered in the freezer up to 2 weeks and let it sit 1–2 minutes at room temperature before scooping if it firms up; freeze is a yes, but re-freezing after processing may reduce scoopability. For a dairy-light swap, use a dairy-free cream cheese substitute and replace whole milk with unsweetened oat milk while keeping the heavy cream for the creamiest texture.