A creamy, fruity delight, this Ninja Creami Blueberry Ice Cream is my go-to when I’m craving a refreshing, homemade treat. It’s naturally sweet, vibrantly colored, and incredibly smooth—all thanks to the magic of the Ninja Creami. Whether I’m cooling off on a warm day or looking for a healthier alternative to store-bought options, this recipe always hits the spot.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 cup fresh or frozen blueberries
1 tablespoon lemon juice
½ cup granulated sugar (or preferred sweetener)
1 teaspoon vanilla extract
1 cup whole milk
½ cup heavy cream
Pinch of salt
Directions
I start by heating the blueberries, lemon juice, and sugar in a small saucepan over medium heat. I stir gently and cook for about 5–7 minutes, just until the berries begin to break down and the mixture thickens slightly. Once it’s ready, I let it cool completely.
Next, I blend the cooled berry mixture with vanilla, milk, cream, and salt until it’s completely smooth.
I pour this into the Ninja Creami container, seal it, and freeze it for at least 24 hours.
Once frozen solid, I place the container into the Ninja Creami machine and select the “Ice Cream” setting.
After the cycle, I check the texture. If it looks crumbly, I add a tablespoon or two of milk and run another cycle to get it silky smooth.
I serve it right away or pop it back in the freezer if I want it firmer.
Servings and timing
This recipe makes 4 servings. It takes about 10 minutes of prep time, 10 minutes for cooking, and at least 24 hours of freeze time. Each serving has approximately 210 kcal.
Variations
I sometimes swap the blueberries for raspberries, strawberries, or mixed berries depending on what I have on hand.
For a dairy-free version, I use coconut milk and a plant-based cream alternative.
I’ve also tried adding in crushed graham crackers after spinning for a blueberry cheesecake-style twist.
A tablespoon of honey or maple syrup instead of sugar gives a different kind of natural sweetness.
I love folding in a handful of mini chocolate chips after blending for a sweet surprise.
Storage/Reheating
When I have leftovers, I store the ice cream in the Ninja Creami container or an airtight container in the freezer. If it hardens too much, I let it sit at room temperature for 5–10 minutes before serving. I can also re-spin it in the Ninja Creami with a splash of milk to revive that creamy texture.
FAQs
How long does the ice cream need to freeze before using the Ninja Creami?
I always freeze the mixture for at least 24 hours to ensure it’s solid enough for the Ninja Creami to process properly.
Can I use frozen blueberries?
Yes, I often use frozen blueberries. They work just as well as fresh ones and are convenient year-round.
What can I do if the ice cream is crumbly after spinning?
When that happens, I just add 1–2 tablespoons of milk and use the “Re-Spin” setting. It comes out smooth and creamy every time.
Is this recipe gluten-free?
Yes, this blueberry ice cream is naturally gluten-free, as none of the ingredients contain gluten.
Can I make this with non-dairy milk?
Absolutely. I’ve made it with almond milk, oat milk, and even coconut milk. I just pair it with a dairy-free cream substitute for the best texture.
Conclusion
This Ninja Creami Blueberry Ice Cream has become one of my favorite frozen treats to make at home. It’s easy, customizable, and full of fruity flavor. Whether I’m making it for a weekend dessert or just because I feel like a scoop of something sweet and refreshing, I know this recipe will always deliver.
📖 Recipe:
Ninja Creami Blueberry Ice Cream
- Total Time: 24 hours 20 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A creamy and refreshing homemade blueberry ice cream made in the Ninja Creami. Naturally sweet and tangy with fresh blueberries and a hint of lemon, this smooth dessert is easy to make and customizable for various dietary needs.
Ingredients
1 cup fresh or frozen blueberries
1 tablespoon lemon juice
½ cup granulated sugar (or preferred sweetener)
1 teaspoon vanilla extract
1 cup whole milk
½ cup heavy cream
Pinch of salt
Instructions
- In a small saucepan over medium heat, combine blueberries, lemon juice, and sugar. Stir gently and cook for 5–7 minutes until the berries break down and the mixture thickens slightly. Let it cool completely.
- Blend the cooled berry mixture with vanilla extract, whole milk, heavy cream, and salt until smooth.
- Pour the mixture into the Ninja Creami container, seal it, and freeze for at least 24 hours.
- Once frozen solid, place the container into the Ninja Creami machine and select the “Ice Cream” setting.
- Check the texture. If crumbly, add 1–2 tablespoons of milk and run another cycle to achieve a creamy texture.
- Serve immediately or return to the freezer for a firmer texture.
Notes
Swap blueberries with other berries like strawberries, raspberries, or mixed berries for variations.
Use coconut milk and plant-based cream for a dairy-free version.
Add crushed graham crackers after spinning for a cheesecake-style twist.
Substitute sugar with honey or maple syrup for a natural sweetener option.
Fold in mini chocolate chips after blending for added texture and sweetness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Ninja Creami
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 22g
- Sodium: 40mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
