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Cream Cheese Base Ice Cream

Name: Cream Cheese Base Ice Cream
Prep time: 5 min
Cook time: 3 h
Total time: 185 min
Yield: 4 servings
Cuisine: American
Ingredients: 0.5 oz cream cheese; 1/3 cup granulated sugar; 3/4 cup heavy cream; 1 cup whole milk; 1 teaspoon vanilla extract

Creami Recipes Team · March 25, 2026

A rich, ultra-creamy base recipe using cream cheese for an incredibly smooth and scoopable texture. Use it as-is for a New York cheesecake flavor, or add your favorite mix-ins.

4.0

(1 review)

Prep

Freeze

Total

3h 5m

Servings

Creami Program: Ice Cream

Estimated Nutrition (per serving)

Calories

Protein

Fat

Carbs

Estimates based on ingredient database. Actual values may vary.

Before You Begin

What Creami model do you have?

Allergen Warning — Contains: Dairy

Always verify individual ingredient labels for specific allergen information.

Directions

Makes: 16oz · Servings: 4

Microwave the cream cheese with 1 tablespoon of cream for 15 seconds until softened. Transfer to the Ninja Creami pint.

Pro Tip

Fill to the max fill line but not above — overfilling can cause the lid to pop off during processing.

Add sugar and whisk vigorously until sugar is dissolved and mixture is smooth.

Pro Tip

Whisk until completely smooth with no lumps — this ensures an even freeze and creamy texture.

Slowly pour in the remaining cream and milk, whisking until fully combined.

Pro Tip

Whisk until completely smooth with no lumps — this ensures an even freeze and creamy texture.

Add vanilla extract and stir.

Pro Tip

Whisk until completely smooth with no lumps — this ensures an even freeze and creamy texture.

Seal the pint and freeze for at least 3 hours, or up to 24 hours.

Pro Tip

Place on a flat, level surface in the coldest part of your freezer. Uneven freezing leads to inconsistent texture.

Process using the Ice Cream or Lite Ice Cream function. Re-spin if the texture is crumbly.

Pro Tip

If the machine struggles or the pint spins freely, let it sit at room temperature for 5 minutes before retrying.

Vanilla Ice Cream Gluten-Free

Common Questions

How long does Cream Cheese Base Ice Cream last in the freezer?

Once processed in the Ninja Creami, Cream Cheese Base Ice Cream is best enjoyed immediately for the creamiest texture. You can refreeze it for up to 2 weeks — just let it sit at room temperature for 5-10 minutes before re-processing with the Re-Spin function.

Which Ninja Creami models can make Cream Cheese Base Ice Cream?

This recipe works with all Ninja CREAMi models — the 7-in-1 (NC301), Deluxe, XL Deluxe 11-in-1 (NC501), and Scoop & Swirl (NC701). It also works with discontinued models like the Breeze (NC100) and original 5-in-1 (NC300). The ingredients are sized for a standard 16oz pint. If you have a 24oz Deluxe or XL Deluxe model, use our built-in ingredient scaler to adjust the quantities up.

Is Cream Cheese Base Ice Cream suitable for special diets?

Yes, this recipe is: Gluten-Free. Always check individual ingredient labels to confirm they meet your specific dietary requirements.

What if my ice cream comes out crumbly?

This is normal after the first spin. Select the Re-Spin function for a smoother, creamier result. If it's still crumbly after two re-spins, let the pint sit at room temperature for 3-5 minutes, then try again.

How much extract should I use? Can I add more for stronger flavor?

Extracts are highly concentrated — a little goes a long way. Start with the amount listed and taste the base before freezing. You can always add more, but you can't remove it. Peppermint extract is especially potent — even 1/4 teaspoon extra can make it overpowering.

Why does this recipe use cream cheese?

Cream cheese is a Ninja Creami secret weapon — it acts as a natural stabilizer, preventing icy texture and creating an incredibly smooth, scoopable result. Make sure to soften it completely (microwave 10-15 seconds) and whisk until smooth before adding other liquids.

What kind of milk should I use? Is whole milk the same as homo milk?

Yes — whole milk, homogenized milk (homo milk), vitamin D milk, and full-fat milk are all the same thing: 3.25% milk fat (MF). Do NOT substitute with 2%, 1%, or skim/0%. The fat is critical for creamy texture. International equivalents: UK "full-fat milk" (3.5%), Australia "full cream milk" (3.4%), France "lait entier" (3.5%). All work perfectly.

What's the difference between heavy cream, heavy whipping cream, and whipping cream?

Heavy cream and heavy whipping cream are the same thing: 36% milk fat (MF). Use either interchangeably. Whipping cream (30-35% MF) works well too, slightly lighter. Half-and-half (10-12% MF) — do NOT use as a substitute. International equivalents: UK "double cream" (48% MF — use 3/4 the amount), Australia "thickened cream" (35% MF), France "crème entière" (30-40% MF).

Can I substitute a different sweetener for granulated sugar?

Sugar does more than sweeten — it lowers the freezing point and prevents icy texture. You can substitute with: allulose (best for keto — doesn't crystallize when frozen), coconut sugar (1:1 swap but darker color), or monk fruit blend (1:1 swap). Avoid liquid sweeteners like honey or maple syrup as a full replacement — they change the liquid ratio.

How would you rate this recipe?

4.0 average from 1 rating

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