Blueberry Cheesecake Ice Cream (Ninja Creami Recipe)

A bowl of ice cream topped with fresh blueberries and crumbled granola sits on a wooden surface, reminiscent of blueberry cheesecake ice cream. Additional blueberries and granola bits are scattered around, while a gold spoon is partially visible to the right of the bowl.

Blueberry Cheesecake Ice Cream (Ninja Creami Recipe)

Treat yourself to creamy blueberry cheesecake ice cream made in your Ninja Creami. A rich, dreamy dessert packed with sweet blueberries and creamy cheesecake flavor!

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Prep Time: 15

Chilling Time: 24

Author: Heather Painchaud

Servings: 1 pint

Ingredients

1 cup vanilla Premier Protein shake
½ cup cottage cheese blended
1 Tbsp cheesecake instant pudding mix
1 tsp pure vanilla extract

Mix ins:

1 cup fresh blueberries
1 Tbsp granulated white sugar
2 Tbsp graham crackers crumbled

Instructions

Combine the first four ingredients into the Ninja Creami pint container, use a hand blender to blend until smooth.
Freeze the container on a flat, level surface for 24 hours or until frozen solid.
In a small saucepan, combine sugar and blueberries. Heat on medium, stirring consistently until the blueberries become tender (about 5 minutes), then mash with a fork into a jam . Allow to cool completely.
Remove from the Ninja Creami container from the freezer, run it under hot water for 30 seconds or leave it on the counter for 10-15 minutes and take off the lid. Place the container into the outer bowl of the Ninja Creami, then lock the outer bowl lid into place.
Secure the outer bowl into the Ninja Creami machine. Press the Lite Ice Cream button and allow the cycle to complete.
Remove the outer bowl lid. If the ice cream is still powdery after the first spin, then add it back to the machine and press the Re-spin button.
Make a small hole in the center of the ice cream, add the blueberry filling and 1/2 the graham crumbs. Mix again using the Mix-in button.
Top with graham cracker crumbs or fresh blueberries and enjoy!

Notes

Want ultra-creamy ice cream? Add ½ teaspoon xanthan gum before freezing to maintain texture. This can be used in the place of pudding mix as a low carb alternative.

Chop mix-ins into small pieces so they distribute evenly and blend smoothly.

Place the pint on a flat surface in your freezer to prevent freezing at an angle.

If the ice cream is too hard, use the Re-spin function for a softer consistency.

Let the frozen pint sit at room temperature for 10-15 minutes or run under hot water for 30 seconds before spinning to prevent icy chunks.

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