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Ninja Creami Salted Caramel Ice Cream

Ninja Creami salted caramel ice cream made with a smooth, fully caramelized base, then churned in the Creami for a dense, scoopable texture. A quick blend yields an amber-tan finish with a salty-sweet flavor that lingers after each bite.
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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
  

Ice cream base
  • 1 cup whole milk
  • 0.75 cup heavy cream
  • 0.25 cup caramel sauce store-bought or homemade
  • 2 tbsp brown sugar
  • 1 tbsp cream cheese, softened
  • 0.5 tsp vanilla extract
  • 0.25 tsp sea salt

Equipment

  • 1 Ninja Creami

Method
 

Blend the caramel base
  1. Blend whole milk, heavy cream, caramel sauce, brown sugar, softened cream cheese, vanilla extract, and sea salt until completely smooth and no cream cheese lumps remain. Scrape the blender walls once so the mixture emulsifies evenly.
Freeze
  1. Pour the mixture into the Ninja Creami pint container, leaving 1 inch of headspace. Freeze for 24 hours until solid.
Process
  1. Process on the Ice Cream setting. If it’s too firm, re-spin with a splash of milk.
Serve
  1. Drizzle extra caramel sauce and flaky sea salt on top before serving. Serve immediately for the smoothest, densest scoopable texture.

Notes

Pro tip: make sure the cream cheese is fully softened before blending so the base churns silky instead of grainy. Refrigerate leftovers in the pint (covered) for up to 3 days; for best texture, re-spin in the Creami if it hardens too much. Freezing is yes—freeze the pint again after processing, but expect a slightly firmer scoop. For a dairy-light swap, use half-and-half plus a dairy-free cream cheese alternative (still blend thoroughly to avoid lumps).