Easy Ninja Creami Pumpkin Cheesecake Ice Cream Recipe for Fall Indulgence
Indulge in the flavors of fall with this creamy and delicious pumpkin cheesecake ice cream, made effortlessly with the Ninja Creami.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 8 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup heavy cream
- 1/2 cup milk
Instructions
- In a large mixing bowl, combine the pumpkin puree, cream cheese, sugar, vanilla extract, cinnamon, nutmeg, and ginger. Mix until smooth.
- Slowly add the heavy cream and milk, stirring until well combined.
- Pour the mixture into the Ninja Creami ice cream maker.
- Process according to the manufacturer’s instructions until creamy and frozen.
- Serve immediately or transfer to a container and freeze for later.
Notes
- For a richer flavor, let the ice cream sit at room temperature for 10 minutes before serving.
- Feel free to add crushed graham crackers for added texture.
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 24g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg