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Ninja Creami Salted Caramel Ice Cream

Ninja Creami salted caramel ice cream with a smooth, buttery texture and a salty-sweet finish. Blend a caramel cream base, freeze solid, then process on the Ice Cream setting for a creamy, scoopable pint.
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Prep Time 10 minutes
freezing 1 day
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Salted 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

Equipment

  • 1 Ninja Creami
  • 1 freezer

Method
 

Blend the base
  1. Blend whole milk, heavy cream, caramel sauce, brown sugar, cream cheese, vanilla extract, and sea salt until completely smooth with no cream cheese lumps remaining. Scrape down as needed so the mixture looks glossy and uniform.
Freeze
  1. Pour the mixture into the Ninja Creami pint container, leaving 1 inch of headspace. Cover and freeze for 24 hours until solid.
Process
  1. Process on the Ice Cream setting to churn into a thick, soft-serve-like texture. If it’s too firm, re-spin with a splash of milk and process again until scoopable.
Serve
  1. Drizzle extra caramel sauce and flaky sea salt on top before serving. Serve immediately for the smoothest texture.

Notes

Pro tip: keep the cream cheese softened so it blends in fully—lumps ruin the texture, especially after churning. Store covered in the freezer up to 1 week; for best texture, re-process briefly in the Ninja Creami if it hardens too much. Freezing the finished ice cream again after thawing is not recommended. For a dairy-light option, use half-and-half-style alternatives and a dairy cream cheese substitute to reduce dairy while keeping a salted-caramel profile.