...it was not good. 🤮
I highly suggest you don't make it and I hope it didn't ruin creamed corn for me. I love creamed corn, but this was a step too far.
If this was successful, I was going to explore mac-and-cheese and then BBQ chicken next. I was envisioning a dinner with a scoop of each for a complete meal. But sadly my weird savory ice cream journey has come to an end.
Many members know of Dynas Ultimate Ninja Creami Cookbook on Google Docs. Unfortunately, at over 180+ recipes and counting its quite large, laggy, and difficult to update and add recipes. I'm looking to get something that is more aesthetic, easier to access, and easier to maintain. Looking for feedback on this layout.
Current recipes are being migrated over online.
Recently I got Ninja Creami Deluxe as a gift. I haven't made too many ice-creams but in few I have tried, mostly I have used real sugar. I tried using maple syrup and tasted good. I want to try other sugar substitute to reduce calories in my recipe. Which sweetener comes close to the real sugar or is it up to individual taste?
Third thing I've made so far. First was a lemon raspberry ice cream using Greek yogurt, milk and pudding mix with a zero calorie sweetener blend and a bit of xanthan gum based off of recipes I saw on here. Next I made a chocolate espresso protein ice cream. This just fresh cherries I pitted, the zest and juice of one lime and a dash of sweetener. Nothing special, but the color was beautiful and it tasted amazing, so I wanted to share. I'm probably going to make a lot of sorbet with this. What are some good fruit combinations you have found?
Has anyone ever tried adding a banana as a mix in? What was the results and what would you recommend doing?
I really loved my coffee ice cream i made and thought i'd share
2 tsp decaf instant coffee
2 tbsp monk fruit
1 1/2 cup nonfat milk (120 calories)
splash vanilla
pinch salt
1/4 tsp xanthum gum
1 fiber one brownie (70 calories)
2 oreo thins (70 calories)
total calories 260 - 20 grams protein
This was incredible, and is going to be replacing my nightly chocolate pint for the next while. Highly recommend you give it a shot.
I’m a sucker for cereal and this hits the spot! I tossed in cherries, strawberries and blueberries.
Recently I got a Ninja Creami Deluxe as a gift. It was bought at Costco. I am slowly learning and enjoying it. Suddenly, one of the 3 containers that came with won't fit under the outer Bowl lid. Other 2 are fine. I can't figure out why it won't fit. Visually, it looks alright but I assuming somewhere it must have been deformed and lid won't fit. Has anyone experience something like this?
Last time I tried pb2, (it was actually pbfit, which i know is a different kind) it tasted horrible. I couldnt do it. Mind you, It wasnt for a ninja creami, and I probably wasnt using the pbfit in the right ways/recipes, but the "peanut butter" itself just did not come close to the real thing, which i get why, and thats why I'm scared to buy it again. And I don't want to waste it if I don't like it.
I love peanut butter and chocolate, and reeses is my favorite candy. My current favorite creami is a low calorie high protein chocolate (fairlife powercore base) with a couple oreos added. This has been my main go to, but im looking at adding all my favorite mix ins into my deficit.
But i would like to try a peanut butter chocolate flavor. Is it worth trying? Does it actually taste good? Or does removing all the fat kind of make it not taste like peanut butter?
Im curious to try blending it straight in the base, and also making peanut butter ribbons in the ice cream as well (i know that has to be done manually) OR even making healthier/lower calorie reeses cups with pbfit peanut butter to add in.
So please let me know if there are any other peanut butter and chocolate lovers out there that can let me know if its any good and what it tastes like. Like if I should be running to the store to grab it today, or if I should just give up on peanut butter.
This issue has only recently started happening so I'm not sure what has caused it as nothing has really changed.
I make protein ice-cream with semi-skimmed milk and protein powder. I know not to put it straight in the machine as it'll be too hard so I set it out for a while or (normally) rest it in hot water.
Whenever I put it in the machine though it jams and when I pull it out I'm left with a cylinder block of hard ice-cream surrounded by melted ice-cream. There's just a thick block of hard/dry ice cream that the machine ends up spinning and then getting jammed in (once or twice the blade has actually got stuck in the middle of it).
Any ideas what could be causing it? I use 4 scoops of powder to around 350ml of milk so is the powder ratio too high?
Thanks
Hello! Not sure if this is the correct sub for this, I hope people here are not biased :)
As ice cream high in protein, low in fat and sugar is so scarce and increasingly expensive, and given that my girlfriend can eat little to no sugar and lactose products and I am also obsessed with ice cream, I am considering buying an ice cream machine. As stated before, my desire is a very low in fat and sugar and high in protein ice cream, with the possibility of also using plant based milk. From my limited research, there are 2 types of machines: with a compressor (they can get pretty expensive jeez) and the ones that are basically blenders on steroids like Ninja creami and tefal dolci. I would like some help, insights that would help me make the right choice for my scenario. I am aware that ninja creami/tefal dolci machines require a 24hrs freezed mixture, as opposed to compressor machines that you can just throw in the ingredients. That's not a huge deal for me, as I am more interested in a machine capable of making a product without the usual ingredients.
I've been trying to perfect cookie dough and my most recent batch was amazing!!! Recipe:
3/4 cup Fairlife Skim Milk
3/4 cup Unsweetened Vanilla Almond Milk
2 scoops Premier Protein Vanilla Powder
1 tbsp Splenda Monk Fruit Sweetener
1 tbsp Swerve Zero Calorie Brown Sugar
1/8 tsp Butter Extract (AND NOT A DROP MORE!!!)
Pinch of Sea Salt
2 tbsp Bake Believe Zero Sugar Semi Sweet Chocolate Chips
I originally used the chocolate chips as a mix-in. But I didn't like how crunchy they were. So i refroze the pint and spun it again. This time the chocolate chips got pulverized and became part of the ice cream itself. The taste was incredible and, to me, tasted just like chocolate chip cookie dough.
~357 Calories, ~43g protein
Btw, all of these ingredients are available at Walmart. Nothing you have to order online or from a fancy store.
Added 10g of black sesame to a chocolate base. TJs sesame honey cashews mixed in and now I reached cream-vana.
HOOORAY!! 🤩🤩🤩🥳🤓🤩
Hello, creami newbie here.
I mixed 300mls UHT semi skimmed milk, 30g protein powder and 1 tsp xantham gum.
Blended on ice cream and then a mix in.
As you can see it seems to only have blended the top half. Am I doing something wrong here?
Thanks
My first failed recipe:
30g smooth peanut butter
50g vanilla protein powder (HSN)
37g vanilla pudding powder
620ml 0,1% fat milk
2g monk fruit powder
Vanilla extract
ETA: 1g xanthan gum
Mixed everything well using a blender. The result was completely homogeneous. Then the next morning I find it all separated like this... Has anybody experienced this before? Any idea why it happened and how to fix the recipe?
I've made many ninja creamis before and have never had this happen. But, this recipe is different from my usual ones. The previous recipes had less liquid (less milk), 1,5% fat instead of 0,1%, some jogurt-like ingredient (usually skyr), and came out much thicker.
I filled the liquid up to the max fill line. After freezing the solid part is only going up to the bottom of the black line with a layer of bubbles on top which appear to have risen to the surface while freezing.
Is it the lower fat content? Did I blend too thoroughly which created all the bubbles? I used the same blender as usual and blended not significantly more thoroughly than usual, though.
I'm assuming it's still safe to spin despite it not being homogeneous vertically (the top is all bubbles and the bottom is two different solid layers), since it is homogeneous horizontally within each layer.
What do you think? 😬
I love thai tea and steep my own using loose leaves and then realized this past weekend I can actually make icecream with it, I’m a recent type one diabetic so this is a 0 sugar version, which really it doesn’t taste like zero sugar I would say it’s one to one to the drink (but feel free to substitute) I don’t really write down my recipes but I did my best to try to remember the exact measurements I used :/
Macros:
Calories: 253 kcal
Protein: 36.7 g
Fat: 4.1 g
Total Carbs: 35.0 g
Net Carbs: 8.6 g
≈ 180ML thai tea (steeped w hot water and loose leaves until cooled, then refrigerated)
1.5 scoops of revolution vanilla protein powder
1/4 tsp of salt
2 - 4 pinches of xanthan gum
1/8 cup monk fruit sweetener
2 tsp of vanilla extract
≈ 170ML Earths own vanilla zero sugar oat milk
≈ 12.5 ML zero sugar french vanilla coffee creamer
my tried and true vanilla creami base!! It has 355 cals and 50 g of protein for the whole pint (deluxe size)
240 ml Fairlife, Fat Free Ultra-Filtered Milk
240 ml Almond Breeze, Almond Milk, Unsweeetened vanilla
5 g Trader Joe's, Bourbon Vanilla Bean Paste
5g Vanilla Extract
50 g Good Culture, Cottage Cheese, 2% 50.0g Levels Whey Protein, Vanilla Bean
5 g Sugar Free Cheesecake Jello Instant pudding mix
It’s so versatile and goes with any mix in which really helps with flavor burnout lol
Now when it spins the padel falls right out. Is this because that black ring is what holds it in place? There’s also damage to the padel but the padel still holds well without that black ring but falls off when it starts spinning.
Replace both or should I get away with just replacing the lid and I assume the lid with the broken off ring is the fix for my issue?
Thanks
Creami does this every time. I know people call it the ninja “screami” but this is loud as hell
Will spin this pint this evening
I mixed real strawberries in the base and used a basic vanilla cream recipe
I was thinking maybe adding graham crackers ?