Pumpkin Cheesecake Ice Cream

Ingredients:

• 6 oz cream cheese (softened)

• 1 cup milk

• 1/3 cup sour cream

• 1/3 cup sugar

• 1/4 cup pumpkin puree

• 1 tsp vanilla extract

• 1/4 tsp cinnamon

Mix-Ins:

• 1/2 cup snickerdoodle, graham cracker or shortbread cookies, crumbled

Instructions:

1. Blend the Base: In a mixing bowl, combine cream cheese, milk, sour cream, sweetener, pumpkin puree, vanilla extract, and cinnamon. Use a stick blender or mixer to blend until smooth and lump-free.

2. Freeze the Mixture: Pour the mixture into the Ninja Creami pint container, ensuring it stays below the MAX FILL line. Cover with the lid and place in the freezer on a level surface for at least 24 hours.

3. Process in the Ninja Creami: Remove the frozen pint from the freezer and let it sit at room temperature for about 15–30 minutes. Place it in the outer bowl of your Ninja Creami machine, attach the paddle lid, and select the “Lite Ice Cream” setting. Process until creamy.

4. Add Mix-Ins: Using a spoon, create a hole in the center of the ice cream down to the bottom of the container. Fill it with crumbled cookies. Reattach the lid and select “Mix-In” on your machine to evenly distribute the cookies.

5. Serve & Enjoy: Scoop into bowls or cones and enjoy immediately! Add whipped cream or caramel drizzle for an extra indulgent touch.