Ninja CREAMi Cream Cheese Recipes

A spoonful of cream cheese is one of the best-known tricks in CREAMi recipes, and there is a reason. It adds body and a little fat, and it keeps ice crystals small, so the tubpint spins smoother and creamier. In a classic vanilla base, 15 g (1 tbsp) is all it takes.

Use full-fat cream cheese. Soften it first, in the microwave for 10 to 15 seconds, then whisk the sugar into it before the cream and milk go in. That way it blends in without lumps, and the sugar starts to dissolve too.

Keep it to 15 to 30 g per 473 ml16 oz tubpint for ice cream. More turns the tubpint dense and cheesecake-like, which is the point of our cheesecake recipes and too heavy everywhere else. In rich bases, do not stack it with mascarpone and egg yolks, or the tubpint can feel greasy.