Tangy, Creamy Ninja Creami Strawberry Cheesecake Ice Cream with a Brown Butter Graham Crumble
This is the strawberry cheesecake ice cream I tested six times to get right — tangy cream cheese base, real berry swirl, and a brown butter graham crumble that makes the crust taste like it should. The Creami does the work; you just need 25 minutes and patience for the freeze.
Equipment
- Ninja Creami
- Small saucepan
- Baking Sheet
- Mixing Bowl
- Whisk or hand mixer
Ingredients
For the Strawberry Swirl
- 1 cup chopped strawberries (fresh or frozen, thawed and drained)
- 2 tbsp sugar
- 1 tsp lemon juice
For the Graham Crumble
- 4 whole graham crackers (crushed into coarse crumbs)
- 1 tbsp brown sugar
- 2 tbsp brown butter (or melted regular butter)
For the Ice Cream Base
- 4 oz cream cheese (softened, full-fat block)
- 1/2 cup sugar
- 1 cup whole milk
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp lemon zest
- 1 pinch salt
Instructions
- Start the strawberry swirl first: In a small saucepan, combine 1 cup chopped strawberries, 2 tbsp sugar, and 1 tsp lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly — about 8-10 minutes. Let it cool completely (pop in the fridge for 20 minutes to speed things up).
- Make the graham crumble: Crush 4 graham crackers into coarse crumbs. Mix with 1 tbsp brown sugar and 2 tbsp melted brown butter. Spread on a baking sheet and bake at 350°F for 8 minutes, until golden and fragrant. Let it cool completely.
- Blend the base: In a mixing bowl, whisk together 4 oz softened cream cheese and 1/2 cup sugar until smooth. Add 1 cup whole milk, 1 cup heavy cream, 1 tsp vanilla, 1/2 tsp lemon zest, and a pinch of salt. Whisk until everything is combined and the cream cheese is fully incorporated. A hand mixer on low for 30 seconds does the job perfectly.
- Freeze the base: Pour the mixture into your Ninja Creami pint. Freeze on a level surface for a full 24 hours. Do not rush this — 18 hours isn't enough for the creamy texture.
- Spin the base: Take the pint out of the freezer, remove the lid, and place it in the outer bowl. Spin on the Ice Cream setting. When done, it should look like soft-serve.
- Add the mix-ins: Create a well in the center of the ice cream. Spoon in the cooled strawberry swirl and sprinkle the graham crumble on top. Return the lid and outer bowl, and spin on the Mix-In setting.
- Serve or freeze: Eat immediately for soft-serve texture, or freeze for another 2-3 hours for a firmer scoop. We eat it right away in our house.
Notes
Don't rush the freeze — 24 hours is non-negotiable for the Creami to get that creamy texture. Cool your strawberry swirl completely before adding it to the frozen base, or you'll end up with a slushy mess. The brown butter in the graham crumble is worth the extra 3 minutes; my husband Marcus insisted I never go back to plain melted butter. Skip the lemon zest at your own risk — it makes the berries taste brighter without adding extra liquid. For storage: the finished ice cream keeps in the Creami pint for up to 2 weeks, but the texture starts getting icy after that. The graham crumble stays crisp in an airtight container for about a week.