🍓 Ninja Creami Strawberry Cheesecake Ice Cream

Ingredients

For the ice cream base:

• 1 cup fresh strawberries, chopped
• 2–3 tbsp granulated sugar
• 4 oz (115 g) cream cheese, softened
• ½ cup whole milk
• ½ cup heavy cream
• ¼ cup sweetened condensed milk
• 1 tsp vanilla extract
• Pinch of salt

For the cheesecake crumble:

• 4–5 digestive biscuits or graham crackers
• 1 tbsp melted butter
• 1 tsp sugar

Optional strawberry swirl:

• ½ cup chopped strawberries
• 1 tbsp sugar

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Step 1 — Prepare the strawberries 🍓

1. Put 1 cup chopped strawberries in a bowl.
2. Sprinkle with 2–3 tablespoons sugar.
3. Mash them lightly with a fork.
4. Let them sit for about 10–15 minutes.

This draws out the strawberry juice and gives the ice cream a stronger strawberry flavor.

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Step 2 — Make the cheesecake mixture 🧀

In a blender, add:

• Softened cream cheese
• Whole milk
• Heavy cream
• Sweetened condensed milk
• Vanilla
• Pinch of salt
• Your macerated strawberries and their juices

Blend for about 20–30 seconds, until smooth and creamy.

Tip: Make sure the cream cheese is soft before blending so you don’t end up with little cream-cheese lumps.

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Step 3 — Fill the Ninja Creami container

Pour the mixture into your Ninja Creami pint container.

Do not fill above the MAX FILL line.

Put the lid on securely.

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Step 4 — Freeze ❄️

Place the pint upright and level in your freezer.

Freeze for at least 24 hours.

This is important. The Ninja Creami works best when the mixture is completely frozen.

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Step 5 — Make the cheesecake crumble 🍰

While your pint is freezing, prepare the crunchy cheesecake pieces.

1. Crush 4–5 digestive biscuits or graham crackers.
2. Mix with 1 tablespoon melted butter.
3. Add about 1 teaspoon sugar.
4. Spread the mixture on a small plate or tray.
5. Refrigerate until firm.

Break it into small pieces once chilled.

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Step 6 — Spin the ice cream 🍦

After the pint has frozen for 24 hours:

1. Remove the lid.
2. Place the pint into the Ninja Creami outer bowl.
3. Lock it into your machine according to your model’s instructions.
4. Select Ice Cream.

Let the machine complete the cycle.

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Step 7 — Re-spin if necessary

When you first open it, the ice cream may look crumbly or powdery. That’s normal.

If it isn’t creamy:

1. Put the pint back into the machine.
2. Select RE-SPIN.
3. Check the texture.

If it is still too dry, add 1 tablespoon of milk into the center and run RE-SPIN again.

You should end up with a smooth, thick, cheesecake-like texture.

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Step 8 — Add the cheesecake pieces 🍓🍰

Make a small hole in the center of the ice cream.

Add your digestive/graham cracker cheesecake crumble.

Select MIX-IN.

Let the Ninja Creami mix the pieces throughout the ice cream.

Don’t over-process the mix-in, because you want some crunchy cheesecake pieces to remain.

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Optional: Strawberry swirl

For an extra strawberry-cheesecake effect:

1. Chop ½ cup strawberries.
2. Mix with 1 tablespoon sugar.
3. Let sit for about 10 minutes.
4. Spoon some strawberry mixture into the finished ice cream.
5. Gently fold it through with a spoon.

This gives you strawberry ribbons + cheesecake flavor + crunchy biscuit pieces. 😋

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🍓 Final result

You should get:

Creamy strawberry ice cream + tangy cheesecake flavor + sweet strawberry pieces + buttery graham/digestive biscuit crunch.

⭐ My best tips

• Use full-fat cream cheese for the richest texture.
• Use ripe strawberries for better flavor.
• Don’t skip the 24-hour freeze.
• If the first spin looks powdery, RE-SPIN rather than adding lots of liquid.
• Add the biscuit pieces after spinning, using MIX-IN.
• For a stronger cheesecake flavor, increase the cream cheese to 5 oz (140 g).
• For a sweeter dessert, add another 1–2 tablespoons condensed milk.