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Ninja Creami Salted Caramel Ice Cream

Ninja Creami salted caramel ice cream made with a smooth, caramelized base and a salty-sweet finish. Blend, freeze 24 hours, then process in the Ice Cream setting for a creamy, spoonable texture.
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Prep Time 10 minutes
freezing 1 day
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Salted caramel ice cream base
  • 1 cup whole milk Use cold for best blending.
  • 0.75 cup heavy cream Helps create a smooth, rich texture.
  • 0.25 cup caramel sauce Store-bought or homemade; adjust saltiness if needed.
  • 2 tbsp brown sugar Adds caramel-like depth and sweetness.
  • 1 tbsp cream cheese Soften to blend out lumps completely.
  • 0.5 tsp vanilla extract Rounds out the caramel flavor.
  • 0.25 tsp sea salt Split between the base and a flaky top if desired.

Equipment

  • 1 Ninja Creami
  • 1 freezer

Method
 

Blend the base
  1. Blend whole milk, heavy cream, caramel sauce, brown sugar, cream cheese, vanilla extract, and sea salt until completely smooth, with no cream cheese lumps visible.
  2. Pour the mixture into the Ninja Creami pint container, leaving 1 inch of headspace for expansion.
Freeze
  1. Freeze for 24 hours until fully solid.
Process and finish
  1. Process on the Ice Cream setting; if the texture is too firm, re-spin with a splash of milk to loosen it.
  2. Drizzle extra caramel sauce and finish with flaky sea salt before serving.

Notes

Pro tip: Softening the cream cheese before blending is the easiest way to guarantee a lump-free, silky texture. Store in the freezer (covered) for up to 3 days; for best results, re-process on the Ice Cream setting as needed. Freezing again after processing can slightly reduce scoopability. Dietary swap: use lactose-free milk and cream for a lactose-light version with similar texture.