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Ninja Creami Salted Caramel Ice Cream

Ninja Creami salted caramel ice cream made with a smooth caramel base and a silky Ninja Creami re-spin for a dense, spoonable texture. Rich amber caramel flavor with a salty-sweet finish—ready as a simple single-serve caramel ice cream.
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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: 612
Ingredients Equipment Method Notes

Ingredients
  

Whole milk
  • 1 cup whole milk Use cold for easiest blending.
Heavy cream
  • 0.75 cup heavy cream For extra creamy texture.
Caramel sauce
  • 0.25 cup caramel sauce Store-bought or homemade.
Brown sugar
  • 2 tbsp brown sugar
Cream cheese
  • 1 tbsp cream cheese Softened to blend smooth.
Vanilla extract
  • 0.5 tsp vanilla extract
Sea salt
  • 0.25 tsp sea salt Plus extra flaky salt for serving if desired.

Equipment

  • 1 Ninja Creami

Method
 

Blend the caramel ice cream 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.
Freeze in the Ninja Creami pint
  1. Pour the mixture into the Ninja Creami pint container, leaving 1 inch of headspace.
  2. Freeze for 24 hours until solid.
Process to scoopable texture
  1. Process on the Ice Cream setting until thick and scoopable.
  2. If the texture is too firm, re-spin with a splash of milk.
Serve
  1. Drizzle extra caramel sauce over the top and finish with flaky sea salt before serving.

Notes

Pro tip: soften cream cheese well so the base blends completely smooth—this prevents icy bits in the final churn. Store covered in the freezer for up to 1–2 days; refreeze only for best results (expect texture to be firmer after additional freezing). Freezing the already-processed ice cream is fine, but it may need a short re-spin with a splash of milk. For a lighter option, use half-and-half instead of some heavy cream for a slightly less rich, but still caramel-forward, texture.