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Ninja Creami Salted Caramel Ice Cream

Ninja Creami salted caramel ice cream made with a smooth, caramel-infused base and a quick Creami re-spin for creamy scoopable texture. Freeze solid for 24 hours, then process on the Ice Cream setting for a buttery, amber-toned finish with a salty-sweet bite.
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Prep Time 10 minutes
freezing 1 day
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Salted caramel ice cream base
  • 1 cup whole milk Use cold for easier blending.
  • 0.75 cup heavy cream Full-fat for a rich texture.
  • 0.25 cup caramel sauce Store-bought or homemade; ensure it’s pourable.
  • 2 tbsp brown sugar Adds extra caramel depth.
  • 1 tbsp cream cheese Softened to blend smoothly.
  • 0.5 tsp vanilla extract
  • 0.25 tsp sea salt For the salted-caramel finish.

Equipment

  • 1 Ninja Creami

Method
 

Blend the base
  1. Blend the whole milk, heavy cream, caramel sauce, brown sugar, cream cheese, vanilla extract, and sea salt until completely smooth and no cream cheese lumps remain. Stop and scrape the blender if needed, so the mixture is uniform.
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 the texture is too firm, re-spin with a splash of milk until scoopable and smooth.
  2. Drizzle extra caramel sauce and flaky sea salt on top before serving to highlight the salted-sweet finish.

Notes

For the smoothest texture, make sure the cream cheese is fully softened before blending, and blend until absolutely lump-free. Keep covered in the freezer for up to 5 days; re-process if needed for best scoop texture. Freezer yes—freeze directly in the Ninja Creami pint. Dietary swap: use lactose-free milk and cream if you want a lactose-free version while keeping the same method.