Go Back

Ninja Creami Salted Caramel Ice Cream

Ninja Creami salted caramel ice cream made with an ultra-smooth caramel base and a salty-sweet finish. Blend everything until lump-free, freeze until solid, then re-spin for a creamy texture in your pint.
Print Recipe Pin Recipe
Prep Time 10 minutes
freezing 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Caramel 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 flaky or fine

Equipment

  • 1 Ninja Creami

Method
 

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

Notes

For the smoothest churn, blend long enough to fully dissolve the cream cheese and brown sugar, then fill the pint to the correct headspace so it freezes evenly. Store in the freezer for up to 2 weeks; for best texture, re-spin again on the Ice Cream setting with a splash of milk. Freezing after processing can slightly harden it—re-spin as needed. For a dairy-light swap, use half-and-half or a higher-fat lactose-free cream plus lactose-free milk to keep the caramel finish creamy.