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Ninja Creami Salted Caramel Ice Cream

Ninja Creami salted caramel ice cream with an amber, caramelized flavor and a smooth, no-lumps base. Blend everything until completely smooth, freeze until solid, then re-spin to get a creamy texture in your pint.
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Prep Time 10 minutes
freezing 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 cup whole milk
  • 0.75 cup heavy cream
  • 0.25 cup caramel sauce (store-bought or homemade)
  • 2 tbsp brown sugar
  • 1 tbsp cream cheese, softened
  • 0.5 tsp vanilla extract
  • 0.25 tsp sea salt

Equipment

  • 1 Ninja Creami

Method
 

Blend the salted caramel base
  1. Blend 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 sides as 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 serve
  1. Process on the Ice Cream setting. If it is too firm, re-spin with a splash of milk.
  2. Drizzle extra caramel sauce and flaky sea salt on top before serving.

Notes

Pro tip: soften the cream cheese fully before blending so you get a lump-free base and a smoother final texture. Refrigerate leftovers in the pint and use within 3 days for best scoopability; for longer storage, freeze up to 1 month and re-process. Freezer option: yes, but texture will be improved by re-spinning after thawing slightly. Dietary swap: replace heavy cream with an equal amount of full-fat coconut cream for a dairy-free, caramel-forward version (flavor will differ slightly).