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Ninja Creami Pumpkin Cheesecake Ice Cream

Ninja Creami pumpkin cheesecake ice cream with warm pumpkin pie spice and a rich cream cheese tang for a frozen cheesecake vibe. Smooth, scoopable ice cream made in the Ninja Creami, with graham cracker crumble folded in using the built-in Mix-In step.
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Prep Time 10 minutes
Freezing 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Ice cream base
  • 1 cup whole milk
  • 0.5 cup pumpkin puree
  • 2 tbsp cream cheese softened
  • 3 tbsp brown sugar
  • 1 tsp pumpkin pie spice
  • 0.5 tsp vanilla extract
  • 0.25 tsp salt
Graham cracker mix-in
  • 3 graham crackers crushed
Serving
  • 1 whipped cream
  • 1 tsp cinnamon for dusting

Equipment

  • 1 Ninja Creami

Method
 

Blend and freeze
  1. Blend whole milk, pumpkin puree, cream cheese, brown sugar, pumpkin pie spice, vanilla extract, and salt until completely smooth with no cream cheese lumps remaining.
  2. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours, until solid.
Process and add mix-ins
  1. Process on the Ice Cream setting; if needed for texture, re-spin with 1 tablespoon milk for a more scoopable consistency.
  2. Use the Mix-In function to fold in the crushed graham crackers.
Finish
  1. Top the ice cream with whipped cream and dust with cinnamon for a cheesecake-style finish.

Notes

For the creamiest result, make sure the pint is fully frozen before the Ice Cream cycle, and re-spin only if it looks icy. Store in the freezer in the sealed pint for up to 1 week; for best scoopability, rest at room temperature for 2–3 minutes before serving. No free freezer-burn protection is provided beyond keeping it tightly sealed. For a lighter version, swap in low-fat cream cheese and use reduced-fat milk for a lower-fat profile while keeping the cheesecake tang.