Cool, creamy, and bursting with blueberry flavor, this Ninja Creami Blueberry Ice Cream recipe has just the right hit of lemon to keep things balanced. It’s a fruity treat with simple ingredients and no fuss. Just pure frozen goodness.
I didn’t expect this one to hit like it did. Blueberry ice cream? Honestly, I thought it might be a little... meh. Maybe too tangy. Too basic. But wow. One bite in and I was literally standing at the counter like, Wait, how is this so good?
In my kitchen, this has become the flavor I make when I want a frozen treat that’s not overly fussy.
Bonus? You can totally boost the protein if that’s your thing. I’ve made it both ways, and it’s a win either direction.
And listen, if you’re not making blueberry ice cream in July, are you even sweating properly?
Also, if the Creami lives on your counter like it does on mine… you might want to add these Creami recipes to your list:
- Ninja Creami Banana Ice Cream — banana bread’s frozen cousin, and yeah, I’m obsessed.
- Ninja Creami Strawberry Sorbet — like summer picked its favorite color.
- Ninja Creami Pisatachio Ice Cream - this is my favorite indulgence. Rich, creamy, and totally worth it.
- Ninja Creami Strawberry Protein Ice Cream — snack? dessert? both.
Ingredients & Substitutions
- Blueberries: Either frozen or fresh blueberries work. When testing, I especially liked frozen wild blueberries. No need to thaw if the berries are frozen. Just dump and go.
- Milk: Whole milk or Fairlife gives you that creamy texture I love. Want to skip dairy? Unsweetened oat, canned coconut milk, or almond milk do the job, just not quite as lush. For extra richness, go for half-and-half or heavy cream.
- Cream Cheese: Just a touch to help give that scoopable texture.
- Sugar: You could use another sweetener, just be aware that it can impact the texture. Swap in honey or agave syrup if that’s what’s in your pantry. If you’re going for a low-sugar substitute, I’ve had the best luck in Ninja Creami recipes with allulose. Some sweeteners freeze rock solid—this one stays scoopable.
- Lemon Juice: Freshly squeezed is the way to go. It brings that bright pop that makes the blueberries shine. Bottled lemon juice technically works, but it’s more mellow. A little lemon zest never hurt either.
- Vanilla Extract or Paste: Extract is totally fine, but if you want those pretty specks and deeper vanilla flavor, splurge on vanilla bean paste. You’ll find it near the baking stuff.
Ninja Creami Blueberry Ice Cream Instructions
Tips & Tricks
Use multiple spins for smoothness
Lite or protein-heavy recipes often need 2–3 spins using Re‑spin or Ice Cream mode to reach proper creaminess. Some users found that spinning three times made their light recipes feel like real ice cream.
Protein Blueberry Ice Cream
To make this a high-protein treat, add ¼ cup of vanilla protein powder to the blueberry mixture before processing in your blender or food processor.
Mix-In Fun
Try adding ¼ cup crushed graham crackers or white chocolate chips to a well in the center of the ice cream after the first spin. Use the mix-in cycle.
Troublshooting
Dry, crumbly, or sandy texture? This usually means there’s not enough fat or liquid in the mix, or your freezer is too cold. Make sure you re-spin. Then, if it’s powdery, add a tablespoon or two of milk (or any liquid) and re-spin immediately.
Little icy balls (like Dippin’ Dots)? If the mixture forms small beads instead of smooth ice cream, don’t add liquid right away. Respin until it smooths out.
Icy or hard texture? Too much free water from low-fat or low-sugar ingredients creates ice crystals. Use full-fat milk or a splash of cream, add stabilizers (we’ve used cream cheese, but instant pudding mix also works), or blend in a bit of Greek yogurt to increase solids.
Ninja Creami Blueberry Ice Cream
Ingredients
- ¾ cup blueberries fresh or frozen
- ¾ cup milk
- 1 tablespoon cream cheese
- ¼ cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract or vanilla bean paste
- ⅛ teaspoon sea salt
Instructions
- In a blender combine the blueberries, milk, cream cheese, sugar, lemon juice, vanilla, and salt.
- Process for 2 minutes, until smooth.
- Transfer to a Ninja Creami pint and freeze for 24 hours.
- Remove the lid from the container, and place on the Creami base.
- Process using the Ice Cream setting, according to the manufacturer’s instructions.
- Respin, and enjoy!
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