Ninja Creami Strawberry Cheesecake Ice Cream

Creamy strawberry cheesecake ice cream made with Greek yogurt, cream cheese, honey, and fresh berries. Freeze the blended base for 24 hours, then spin until smooth and fold in chopped strawberries for bright berry flavor in every scoop.

Prep: 15 min · Cook: 1440 min · Yield: 4 · Method: No-Cook

Ingredients

• 12 ounces strawberries
• 0.75 cup whole milk
• 0.75 cup plain greek yogurt
• 4 ounces cream cheese
• 0.33 cup honey
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 0.125 teaspoon kosher salt

Cooking instructions

1. Hull the strawberries. Set aside 4 ounces to chop for folding in after spinning, and place the remaining 8 ounces in a blender. (about 5 min)
2. Add the milk, Greek yogurt, cream cheese, honey, lemon juice, vanilla extract, and salt. Blend until completely smooth, scraping down the sides if needed. (about 5 min)
3. Pour the mixture into a Ninja Creami pint container, staying below the maximum-fill line. Secure the lid and freeze on a level surface for at least 24 hours. (about 1440 min) — 0°F (-18°C) or colder
4. Remove the pint from the freezer and take off the lid. Place it in the outer bowl, install the paddle, and process on the Ice Cream setting. (about 3 min)
5. If the ice cream looks crumbly or powdery, add 1 tablespoon milk to the center and run the Respin cycle. Repeat once only if needed, until smooth and scoopable. (about 2 min)
6. Fold in the reserved chopped strawberries. Serve immediately for a soft-serve texture, or return the pint to the freezer for 20 to 30 minutes for firmer scoops. (about 3 min)