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Ninja Creami Pumpkin Cheesecake Ice Cream

Ninja Creami pumpkin cheesecake ice cream turns pumpkin puree and cream cheese into a warm-spiced, cheesecake-tang frozen pint. It’s blended until totally smooth, then churned in the Ninja Creami with a graham cracker mix-in for a frozen pumpkin cheesecake feel.
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Prep Time 10 minutes
freezing 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 cup whole milk
  • 0.5 cup pumpkin puree
  • 2 tbsp cream cheese, softened
  • 3 tbsp brown sugar
  • 1 tsp pumpkin pie spice
  • 0.5 tsp vanilla extract
  • 0.25 tsp salt
Mix-in & Toppings
  • 3 graham crackers, crushed
  • 1 whipped cream
  • 1 tsp cinnamon

Equipment

  • 1 Ninja Creami

Method
 

Blend and freeze
  1. Blend whole milk, pumpkin puree, cream cheese, brown sugar, pumpkin pie spice, vanilla extract, and salt until completely smooth and no cream cheese lumps remain. Stop and scrape the sides to keep the mixture even and lump-free.
  2. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours. Keep it flat so the surface firms up evenly for processing.
Process and finish
  1. Process on the Ice Cream setting in the Ninja Creami. If needed, re-spin with 1 tablespoon milk to reach a soft-serve texture with clean ridges.
  2. Use the Mix-In function to fold in crushed graham crackers. The graham pieces should distribute as speckles rather than clumps.
  3. Top with whipped cream and dust with cinnamon. Serve immediately for the best contrast between creamy base and crunchy crumble.

Notes

For the smoothest cheesecake texture, fully soften the cream cheese before blending and blend until there are absolutely no lumps. Store leftovers covered in the freezer up to 2 weeks; for best scoopability, let sit at room temperature for 5 minutes before serving (re-spin if your unit supports it). Freezing is fine—just expect the graham topping to soften slightly. Dietary swap: use lactose-free whole milk and lactose-free cream cheese to keep the cheesecake tang while reducing dairy lactose.