Ninja Creami cinnamon cheesecake is a delicious and creamy ice cream to make if you love cinnamon. The cinnamon ice cream has the perfect creamy texture and is topped with crushed graham crackers for the texture of cheesecake crust.
Cinnamon is one of the best flavors, right? It's just such a great spice. I love it any time of the year, but especially in fall. So this Ninja Creami cinnamon cheesecake is one of my favorite fall ice creams.
The first time I made this, I had to stop myself from eating the entire pint in one sitting. Luckily, I got interrupted by my kids and only ate about a fourth of it. Then I was forced to share. I hope you enjoy this one as much as I did!
Ingredients
- Cottage cheese
- Milk
- Sugar
- Cheesecake instant pudding mix
- Ground cinnamon
- Vanilla extract
- Graham crackers (optiona, for topping)
How to make Ninja Creami cinnamon cheesecake ice cream
Add all the ingredients to a blender (except for graham crackers) and blend until smooth.
Pour into your Ninja Creami container and freeze on a level surface for 24 hours.
Process on the Light Ice Cream Setting. If needed, add a splash of milk and respin. (You may need more than one respin, depending on your freezer settings).
Add crushed graham crackers to the top and enjoy!
Recipe tips
- You can use regular cheesecake Instant pudding or sugar-free.
- For many recipes using cottage cheese, I recommend using a low-acid cottage cheese so your ice cream isn't tangy. However, in this cheesecake ice cream, you actually want a little tangy flavor, so don't worry about using a low-acid cottage cheese brand.
- If you want to increase the protein even more, use a high protein milk.
- If you have leftovers, smooth out the top and return to the freezer.
Ninja Creami Cinnamon Cheesecake Ice Cream
Equipment
Ingredients
- 1 cup cottage cheese
- 1 cup milk
- ¼ cup sugar
- 2 Tablespoons cheesecake instant pudding mix
- 2 teaspoons ground cinnamon
- ½ teaspoon vanilla extract
- crushed graham crackers optional, for topping
Instructions
- Add all ingredients (except for graham crackers) to a blender and blend until smooth. Pour into your Ninja Creami container and freeze for at least 24 hours on a level surface.
- Remove from the freezer and process on the light ice cream setting. If needed, add a splash of milk and respin (you may need multiple respins).
- Add crushed graham crackers to the top and enjoy.
Notes
- If there is a hump on your ice cream after it freezes, scrape off the hump before processing.
- You can use regular Instant cheesecake pudding or sugar-free.
- For many recipes using cottage cheese, I recommend using a low-acid cottage cheese so your ice cream isn't tangy. However, in this cheesecake ice cream, you actually want a little tangy flavor, so don't worry about using a low-acid cottage cheese brand.
- If you want to increase the protein even more, use a high protein milk.
- If you have leftovers, smooth out the top and return to the freezer.
Nutrition
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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