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Ninja Creami Blueberry Ice Cream

Ninja Creami blueberry ice cream with intensely fruity, naturally vibrant purple-blue color and a silky smooth texture using real blueberries throughout. Blend the puree, strain out skins for a smoother finish, freeze, then process on the Ice Cream setting for quick single-serve blueberry soft serve style.
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Prep Time 10 minutes
Cook Time 5 minutes
freezing 24 minutes
Total Time 39 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Blueberry base
  • 1 cup whole milk Use cold milk for faster blending.
  • 0.5 cup heavy cream Provides rich, silky body.
  • 1 cup blueberries Fresh or frozen both work; no need to thaw if using frozen.
  • 3 tbsp granulated sugar Adjust sweetness slightly to taste if desired.
  • 1 tbsp cream cheese Soften to blend smoothly.
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice Adds brightness to the blueberry flavor.
  • 0.25 tsp salt Enhances overall flavor.

Equipment

  • 1 Ninja Creami ice cream maker

Method
 

Make the blueberry puree
  1. Blend the blueberries until smooth, then strain to remove skins for a gentler, silkier texture.
Blend the ice cream base
  1. Blend the blueberry puree with whole milk, heavy cream, granulated sugar, cream cheese, vanilla extract, lemon juice, and salt until completely smooth and no streaks remain.
Freeze the pint
  1. Pour the mixture into the Ninja Creami pint container, then freeze for 24 hours until fully solid.
Process and serve
  1. Process on the Ice Cream setting to form a thick, scoopable soft-serve texture.
  2. If the mixture looks icy or under-processed, re-spin with 1 tablespoon milk as needed, then process again until silky.
  3. Serve immediately for the best texture, or return the pint to the freezer to firm up before enjoying later.

Notes

For the smoothest results, fully strain the blended blueberries to remove skins, then blend until the base is completely streak-free. Store leftovers in the freezer in the sealed pint for up to 2 weeks; for best texture, re-spin with a small splash of milk if it firms up. Dietary swap: use low-fat cream cheese and light cream to reduce richness while keeping the blueberry flavor.