Ninja Creami Cherry Cheesecake Ice Cream Recipe

Homemade ice cream? There’s nothing like it. And with the Ninja Creami, the options are endless. Today, I’m sharing a fun and simple recipe for Cherry Cheesecake Ice Cream that tastes just like a slice of your favorite dessert. It’s creamy, tangy, and bursting with cherry goodness. Whether you’re whipping this up for a party or a cozy night in, it’s guaranteed to hit the spot.The best part? You don’t need to be a pro to make it. Let’s dive in.

Quick Recipe Highlights

Here’s what you need to know:

• Prep time: 10 minutes (but remember—it needs to freeze overnight).
• Serving size: Makes just enough for 2–3 people. Want more? Double or triple it!
• Skill level: Super easy. If you can mix, you can make this.

What you’ll need:

• A Ninja Creami (obviously).
• A mixing bowl, whisk, or spoon.
• One pint container (the one that comes with your Creami works great).

No Ninja Creami? No problem. Simply freeze the mix in a container, then blend it in a high-powered blender for a similar result.

The Ingredients

Here’s the full rundown of what goes into this delicious treat:

• 3/4 cup whole milk – Makes it creamy.
• 4 tablespoons instant cheesecake pudding mix – For that classic cheesecake flavor.
• 1/2 cup heavy cream – Adds richness.
• 1/2 teaspoon vanilla extract – A little goes a long way.
• 3/4 cup cherry pie filling – Sweet, tangy, and loaded with flavor.

Substitutions (Because No One Likes Running to the Store):

• Dairy-free? Use almond or coconut milk and swap coconut cream for heavy cream.
• Watching sugar? Use fresh or frozen cherries instead of pie filling and sweeten them yourself.
• Can’t find cheesecake pudding? Use vanilla pudding and add a splash of lemon juice for that tangy kick.

How to Make It

Step 1: Mix the Base

Grab a bowl or measuring cup and whisk together the milk and cheesecake pudding mix. It’ll thicken up a bit—that’s exactly what you want.

Step 2: Add the Good Stuff

Stir in the heavy cream, vanilla extract, and cherry pie filling. Don’t overmix the cherries—you want some nice chunks of fruit in there.

Step 3: Freeze It

Pour the mixture into your pint container. Leave a little room at the top (no one likes overflow). Pop the lid on and place it in the freezer for at least 24 hours.

Step 4: Process

Once it’s frozen solid, attach the pint to your Ninja Creami and select the “Ice Cream” function. Let the magic happen.

Step 5: Check the Texture

If it’s crumbly, hit the “Re-spin” button until smooth. If it’s still not quite there, add a splash of milk and re-spin.

Step 6: Add Mix-Ins (Optional)

Want to get fancy? After processing, dig a little well in the center and toss in crushed graham crackers or chocolate chips. Use the “Mix-In” function to combine.

Make It Your Own

• Diet-Friendly? Turn it vegan with plant-based milk and cream.
• Low-Sugar? Try sugar-free cherry pie filling or sweeten fresh cherries instead.
• Seasonal Swap: Use peaches, raspberries, or even cranberries depending on the time of year.

Feeling indulgent? Add a drizzle of chocolate or a dollop of whipped cream.

Want to keep it simple? Enjoy it straight out of the pint.

Tips for Serving and Storing

Serving suggestions:

• Scoop it into chilled bowls or waffle cones.
• Top with fresh cherries or crushed graham crackers for extra yum.

Leftovers:

Store any extras in the pint container. It’ll keep in the freezer for up to two weeks. Before digging in, let it sit on the counter for about 10 minutes to soften. That’s it! A simple, crowd-pleasing recipe for Cherry Cheesecake Ice Cream. It’s creamy, fruity, and just plain delicious. Whether you’re treating yourself or making dessert for friends, this recipe is a guaranteed hit. Go ahead—give it a try. Your taste buds will thank you!

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