Easy Ninja Creami Pumpkin Cheesecake Ice Cream
Description
Creamy, rich, and full of fall flavor, this Easy Ninja Creami Pumpkin Cheesecake Ice Cream is a copycat of the Baskin Robbins classic. Made with real pumpkin purée, cream cheese, and warm spices, it's like cheesecake in frozen form.
Ingredients
- 2½ cups heavy cream
- 1½ cups whole milk
- 1 cup granulated sugar
- 1 cup pumpkin purée, pure, not pie filling
- 6 ounces cream cheese, softened
- 2 teaspoons pumpkin pie spice
- 1½ teaspoons vanilla extract
- 1 cup graham cracker crumbs or crushed gingersnaps, optional mix-in
Instructions
- In a large bowl (or blender), whisk together the heavy cream, whole milk, sugar, pumpkin purée, softened cream cheese, pumpkin pie spice and vanilla until fully smooth and combined.
- Divide the base evenly between 3 Ninja Creami pint containers, leaving about ½ inch of headspace in each. Seal and freeze upright on a level surface for at least 24 hours.
- Place one frozen pint into the Ninja Creami and select the "Ice Cream" setting. Re-spin if needed for a smooth, creamy texture.
- Make a small well in the center, add graham cracker crumbs or extra pumpkin pie spice, and run the "Mix-In" setting to distribute.
- Scoop into bowls or cones and top with whipped cream, extra graham cracker crumbs, or a drizzle of caramel sauce.
Equipment
- Ninja Creami Ice Cream Machine
- Ninja Creami Pint Container
- Ninja Creami Pint Container Lid
Notes
- Single-pint version: Use ¾ cup heavy cream, ½ cup whole milk, ⅓ cup sugar, ⅓ cup pumpkin purée, 2 oz softened cream cheese, ⅔ tsp pumpkin pie spice, ½ tsp vanilla. Makes 1 pint (~2 servings).
- Always freeze pints flat and level for an even spin.
- Re-spin any time the ice cream firms up in the freezer.
Nutrition
Serving: 1ServingCalories: 620kcalCarbohydrates: 44gProtein: 7gFat: 48gSaturated Fat: 30gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 148mgSodium: 142mgPotassium: 314mgFiber: 1gSugar: 42gVitamin A: 8294IUVitamin C: 2mgCalcium: 184mgIron: 1mg