Is this possible? For a slushie day if I used a zero calorie soft drink with Erythritol and zero calorie drink syrup should it come out like a slushie when spun on the sorbet setting?
Would this also make sorbet if I spin for less time? I will in need some form of calories/sugar to make this work? I don’t need it to be perfect. Just want it to come close.
Hey all! Got my Ninja Creami last week and have been making a couple pints a day since then. Life changing! This is my first post here so I wanted to start with a fun and unique recipe. I call it Smurf Food!
Base:
• 1.75 cup Fairlife fat free milk
• 4 tbsp Syruvia sugar free blue raspberry syrup
• 3/4 scoop Ryse Jet-Puff marshmallow protein powder
• 1/4 tsp Xanthan gum
• Optional 7-10 drops blue food coloring for a brighter color
Mix in:
• 1/2 cup mini marshmallows
Macros:
• Cal 315
• Protein 41.9g
• Carb 31.3g
• Fat 1.9g
If you prefer a less fruity and more marshmallow flavor you can do 3 tbsp blue raspberry syrup and a full scoop of marshmallow protein powder instead. I do it both ways depending on how I’m feeling.
I plan on posting many more recipes as I develop them. Having so much fun already!
I used birds custard powder pretty much according to their directions and froze for 24 hours. Some weird separation happened.
Any idea why this might have happened and how I can avoid it next time? Or any ideas for salvaging this batch, should I just send it?
Trying to make a Nanaimo bar base.
Made a DIY Dole Whip using Califa Farms Pineapple Colada juice, blended a piece of pineapple, some sugar free vanilla pudding, vanilla almond milk, splash of whole milk…and of course sprinkles for fun. Came out great.
My most delicious creami ice cream yet.
https://food52.com/recipes/41876-preserved-lemon-ice-cream
I adapted the recipe slightly (bc I'm lactose intolerant) by using a combination of Silk dairy free whipping cream and LF half & half for the heavy cream, and LF whole milk for the milk. Whisked in the olive oil just before freezing. 3tbsp of preserved lemon rind ended up being the rind of one preserved lemon, which I rinsed before chopping. Salty, sweet, acidic, earthy, it's just everything I'm looking for in a sweet dessert.
Also don't judge the bowl photo, I processed the pint and then put it in the freezer for a couple hours so it wasn't as smooth as it was straight after processing. I would have waited for it to thaw slightly but... I simply couldn't.
EDIT: Processed on ice cream setting
This is by far the best recipe I've made yet. Based off the base chocolate recipe from Dynas
1 cup fairlife
3/4 cup almond milk
1 scoop ON extreme chocolate milk protein
1 tbsp allulose
1 tbsp SF chocolate fudge pudding mix
1/8 tsp xanthan gum
2 tbsp cocoa powder
1/2 tsp cake batter extract
Pinch salt
Sprinkles for the topping
This was a touch icier than normal. Spun once on lite ice cream and then one respin. The taste absolutely made up for the tiny little bit of iciness, it was like eating brownie batter. A+
Ingredients:
1 scoop vanilla protein powder
whey/casein blend works best
1–1.5 tbsp sugar-free pistachio pudding mix
1 cup unsweetened vanilla almond milk
1/2 cup Fairlife milk (helps creaminess + protein)
1–2 tbsp monk fruit/allulose blend
Tiny pinch of salt
Pistachios:
10–15g pistachios total
blend half into the base
save half for mix-ins
This one is based on Baskin Robbin’s Oreo Monkey Business ice cream. Banana always seems to elevate the texture and creaminess, and the oreos and peanut butter chip mix-ins were a really good flavor addition.
Base:
* ¾ cup Fairlife fat-free milk
* ¾ cup unsweetened Vanilla Almond milk
* 20g Vanilla Ice Cream protein powder
* 7g SF Vanilla pudding mix
* 1 tsp Vanilla extract
* 50g Banana
* Splash of Banana extract
* 1 tbsp allulose
* Pinch of salt
* ¼ tsp xanthan gum
Mix-Ins:
* 2 Oreo Thins minus cream
* 14g Peanut Butter chips melted
Toppings:
* 1 Oreo Thin crumbled
* Fat-free whipped cream
My wife is planning to get me a ice cream/gelato maker for my birthday and the budget is $100-150(can extend it to creamis price if it's worth it). I am planning to exclusively use it for gelato making and ice cream once in a while. I looked up options and realized that creami makes gelato as well(I was under the impression it was only for icecreams).
The questions i have are,
have you made gelato in the creami often and is it close in texture to gelato found at a gelato spot?
would the creami make a better gelato than other churn style ice cream makers under$50 for example the Cuisinart 1 pint ice cream maker?
Thanks in advance.
Not a fan of this one. Good for cutting, especially if you remove the protein powder, but I've decided my sherberts and ices are missing something.
1.5 cup watermelon
.5 cup water
Squirt of lime juice
1 tbsp allulose
1 scoop whey protein
Hey y’all how’s it going. I’m having trouble getting a creamy texture on this chocolate ice cream I’m trying to make. Recipe is as follows: 400 ml of Kroger brand Carbmaster chocolate milk (low-cal variant of milk with 80 cals / 11g protein per 240 ml), 25g of Monkfruit sweetener, 20g cocoa powder, 30g vanilla protein powder, 1 tsp vanilla extract, 1g xanthum gum.
I blend it all pretty well and stick it in the back of the freezer for around 24 hours with the lid on. Take it out, run it under hot water for around 30-60 seconds. Spin it on Full (ninja creami xl deluxe) on lite ice cream for this result.
I’m getting this really runny texture, even with multiple re-spins. It’s still creamy but imagine ice cream you let sit outside for too long. It’s like a hybrid between actual ice cream and just a cold milkshake.
On top of that, I’m crunching ice with every bite. Granted, they are very small bits, but I don’t think that’s supposed to happen, but it takes away from ice cream and makes it feel like a really unpleasant shaved ice dessert. All of this is incredibly annoying to say the least. Not sure what I’m doing different compared to everybody I see online with super thick products (Eli FPF on tiktok in particular. Good content).
What do y’all think?
I Want to mix in Frozen berries into my already Frozen ICE cream using the mix in setting.
Can i Just do that or do i need to be worried?
Hi y’all,
I got this Creami Deluxe XL for Christmas and recently noticed this jagged looking metal on the inside of the top. Did something break that I didn’t notice and it needs to be replaced? Happy to provide any extra details that may help. Thank you!
I've always liked to have fresh strawberries mixed with my vanilla ice cream. Which is something I only enjoy on occasion, since fresh strewberries are expensive here in Northern Sweden unless they are in season obviously. What I didn't like was using defrosted frozen ones. Freezing and defrosting them makes them too mushy for my taste.
Now recently I read a facebook post about using frozen fruit with the Ninja Creami by combining it with yoghurt, but it was vague on the details. So I'd like to ask here.
Vanilla yoghurt from Valio is often on sale at our local ICA store and has a fat content of 2,1%. If we bought 2 kg and mixed it in a bowl with 1kg of defrosted frozen strawberries using an immersion blender would that 2:1 ratio of yoghurt to strawberries be alright? Should we add some cream to increase the fat percentage? Should we add something else?
I'm mostly concerned about damaging the blade if the fat content is too low or something else we didn't think of, since thus far we've only followed Ninja Creami recipies, rather than experimenting ourselves. Not so much concerned about getting the taste extra fancy, but willing to listen to any and all advice.
A Zagnut is my all time favorite candy bar, so I decided to try to try a coconut PB ice cream. In my opinion, it is fantastic.
Mix and freeze
300 g. 2% Fairlife Milk
30 g. Part skim Ricotta
15 g. Creamy Peanut butter
10 g. PB2
0.5 Tbsp erithrytol
14 g. Sugar free vanilla pudding mix
1 scoop CSE coconut cream
Spin on Lite Ice Cream
Mix in:
15 g. Toasted coconut
It’s about 500 calories for the whole thing, which is higher than many I make, but I will for sure be making it again.
Would you recommend the creami or the swirli?
Should I hold off if ninja is releasing a new version soon? (Idk if they r)
I want one so I can have low cal high protein ice cream!
Hi everyone!
Our Ninja Creami is literally out for delivery right now 😂 so my husband and I have spent the last 2 days obsessively researching recipes, texture tips, mistakes to avoid, etc. We’re VERY excited.
We already started building a little recipe book before the machine even arrived (attached screenshot 😅). So far, most of the recipes we planned use a half milk / half Greek yogurt base because from what I’ve seen, people say it gives a creamier texture while still staying lighter.
Current recipes we’re planning:
- Biscoff Cookie Butter
- Key Lime Pie
- Bonoffee
What I’m still trying to understand from experienced users is this:
For texture ONLY (not calories/macros), what usually gives the best Creami result?
- Milk only
- Greek yogurt only
- Half milk / half yogurt
I’m looking for:
- creamy
- scoopable
- not icy
- closest to “real ice cream”
I currently have:
- 2% milk
- 0% Greek yogurt
- xanthan gum
- sweeteners/syrups
Would love your opinions before we freeze our first pints tonight 🙏
Mine: dairy-free recipes are overrated unless you are actually lactose intolerant. Most of the highly upvoted protein ice cream recipes use almond milk, oat milk, or water as the base. The result is thinner and icier than skyr, cottage cheese, or real milk. People chase the calorie saving and accept worse texture for it. If your gut handles dairy, use dairy.
A lemon sorbet, with avocado and EVOO.
ingredients
Directions
freeze temp and sweetness balanced on the scoopulator.
High calorie! High fat! low protein!