Ninja Creami Ice Cream

[jbjarko]

Macofactor is an amazing app to help you track the macros.

I LOOOVE Macrofactor.



And my wife saw the Creami while at Costco the other day and suggested I buy it. Certainly cheaper and healthier than the amount of ice cream I've been buying/eating as of late.

Sugar withdrawals after cutting alcohol out of my life a real thing lol.

 

[Cardsmasochist]

Thanks, year, I found a couple other reports of it searching with Perplexity. ChatGPT was also a bit helpful with tracking down the issue last night. It's what lead to trying the paper towel trick.

I had a coffee ice cream prepped for tonight. It'll be ready to process at about 7 tonight. So I think I'm going to try to run it through tonight similar to your sorbet suggesting. I'll see how it goes and then do the return tomorrow when I can have all of the pieces to exchange.

Exchanging shouldn't be an issue. I bought it Sunday at Costco. So with their return policy it should be a cake walk.

Try the light ice cream mode for your coffee ice cream if you’re not going to add in mix ins later. Or use the regular ice cream mode if you plan on using mix ins. Just my two cents

 

[Devilmaycare]

Try the light ice cream mode for your coffee ice cream if you’re not going to add in mix ins later. Or use the regular ice cream mode if you plan on using mix ins. Just my two cents

Thanks! I was going to try the light ice cream mode for it since I believe that's what that YouTuber's book suggested. It's nice getting a confirmation on it.

 

[Devilmaycare]

Just proceed the ice cream container I prepped last night, WOW. That is good. Once I get it exchanged I'm going to be all over making these. The first batch was a little creamier tasting than ideal but that's on me and easily fixable with my coffee to milk ratio. I was about an ounce lite on the coffee last night. So easy fix on my end.

The other thing I had missed was that you need to chop up hard mix-in's first. I thought that blade would rip through them. Pulled them out chopped and re-mixed. Amazing.

Thanks @Cardsmasochist for bringing them up the other day and then linking to the protein recipes. I really appreciate it.

 

[Cardsmasochist]

There’s a Ninja Creami subreddit that you might find useful

https://www.reddit.com/r/ninjacreami/s/jqnAKepKj3

 

[Devilmaycare]

@Cardsmasochist have you found the protein recipes to be too vanilla flavored? Both batches I've made so far I've found it to be way too strong and over powered the coffee. I'm wondering if it's due to the protein powder that I bought. I might see about getting an unflavored to split it with along with doing something to make the coffee stronger. I think I might need to cut back on the protein powder too until my stomach gets used to it more. Something with the ice cream mix upset me a little bit last night. It has to be either it or the Allulose since they're the only ingredients that are new to me.

 

[Cardsmasochist]

@Cardsmasochist have you found the protein recipes to be too vanilla flavored? Both batches I've made so far I've found it to be way too strong and over powered the coffee. I'm wondering if it's due to the protein powder that I bought. I might see about getting an unflavored to split it with along with doing something to make the coffee stronger. I think I might need to cut back on the protein powder too until my stomach gets used to it more. Something with the ice cream mix upset me a little bit last night. It has to be either it or the Allulose since they're the only ingredients that are new to me.

Mine are not too vanilla. I use my regular coffee and the exact ingredients on Zach’s recipe.

It might be your protein powder. I use Flex whey/casin protein powder with no complaints

 

[Devilmaycare]

Update: I almost have it dialed in. Ended up not being the protein powder that was the issue, it was the pudding that I used. I swapped it out for a sugar free chocolate and it came out really nice. Gave a nice mocha coffee taste. I also changed my coffee to a dark french roast that I brewed instead of kcups and then did a pour over with the brew over the same grains to make it a bit richer.

I made one more tweak last night and I'll see how it comes out tonight. The chocolate overpowered the coffee a little more than I'd want so I tried cutting the pudding amount by half and then adding xanthan gum to act as the thickening agent. I wanted to use a mix of it and instant clear gel since it should be a little creamier. No place sold it around me though so I'm going to have to order it.

 

[Cardsmasochist]

Update: I almost have it dialed in. Ended up not being the protein powder that was the issue, it was the pudding that I used. I swapped it out for a sugar free chocolate and it came out really nice. Gave a nice mocha coffee taste. I also changed my coffee to a dark french roast that I brewed instead of kcups and then did a pour over with the brew over the same grains to make it a bit richer.

I made one more tweak last night and I'll see how it comes out tonight. The chocolate overpowered the coffee a little more than I'd want so I tried cutting the pudding amount by half and then adding xanthan gum to act as the thickening agent. I wanted to use a mix of it and instant clear gel since it should be a little creamier. No place sold it around me though so I'm going to have to order it.

I’m glad that you’re getting it dialed in

 

[Chaplin]

Used it for the first time on Sunday. The ice cream looked crumbly, but putting the spoon in showed that it was pretty creamy. The mix in function worked just ok -- I tried cookies and cream for my son, literally using the vanilla recipe and mixing in 3 crumbled Oreo cookies. He didn't like it. I did just straight vanilla with some peanut and pistachio and it came out pretty good. The mixing didn't work as well as I'd like, but I'm sure it would have been fine if I just re-ran the mix in function.

Next test: Soft Serve!

 

[Devilmaycare]

Used it for the first time on Sunday. The ice cream looked crumbly, but putting the spoon in showed that it was pretty creamy. The mix in function worked just ok -- I tried cookies and cream for my son, literally using the vanilla recipe and mixing in 3 crumbled Oreo cookies. He didn't like it. I did just straight vanilla with some peanut and pistachio and it came out pretty good. The mixing didn't work as well as I'd like, but I'm sure it would have been fine if I just re-ran the mix in function.

Next test: Soft Serve!

I've had the crumbly happen twice and for me it was only the top little bit, like 1/4". It looked like it was from the icier top layer. A remix might fix it but I haven't bothered trying since it it was so small.

I've also had a processing a container a 2nd time, like eating half yesterday and then processing to eat the rest today, come out powdery like snow. I haven't tried it yet but Perplexity said to add a couple tablespoons of the liquid used, milk/cream for ice cream, and then remix.

 

[Chaplin]

I've had the crumbly happen twice and for me it was only the top little bit, like 1/4". It looked like it was from the icier top layer. A remix might fix it but I haven't bothered trying since it it was so small.

I've also had a processing a container a 2nd time, like eating half yesterday and then processing to eat the rest today, come out powdery like snow. I haven't tried it yet but Perplexity said to add a couple tablespoons of the liquid used, milk/cream for ice cream, and then remix.

I read something that it might help also if I simply leave the lid off the pint in the freezer.

 

[Cardsmasochist]

I read something that it might help also if I simply leave the lid off the pint in the freezer.

Definitely leave the lid off in the freezer overnight. If a hump still forms, scrap it flat with a tablespoon

To avoid the crumble texture always do the re-spin option

 

[Mainstreet]

I read something that it might help also if I simply leave the lid off the pint in the freezer.

I don't know about that in particular, but I dislike when frost gets in my ice cream.

 

[Chaplin]

Definitely leave the lid off in the freezer overnight. If a hump still forms, scrap it flat with a tablespoon

To avoid the crumble texture always do the re-spin option

Definitely did the re-spin on both pints.

 

[Chaplin]

I don't know about that in particular, but I dislike when frost gets in my ice cream.

That's freezer burn, and it would have to be in there longer than 24 hours to have it.

 

[Cardsmasochist]

Make sure to put the lid on the containers in the freezer the next morning.

I can only speak for the ice cream and sorbet options on the basic Creami. I follow Zach’s recipe to a T and they come out great.

 

[Devilmaycare]

I can't seem to get mine to freeze without getting the hump. Even leaving the top off. It's supposed to be due to heat escaping. I've tried putting it in the fridge for a couple hours first and still getting it. One thing I did on my last two batches though that helped was checking them about 4-5 hours after I put them in the freezer. The hump was starting to form so I smoothed it out. I also used a kabab skewer to poke a couple holes in the center that caused some of the liquid below to flow up like it was releasing pressure. Still got a slight hump in the morning but not as bad as the pervious tries.

Typing this I had an idea that I'm going to try on the next one. Instead of poking holes just spoon to break up the center of the top and let it mix into the liquid below. Things freeze from the outside in so that should allow it to keep freeing without humping. I sort of wonder if breaking the sides a little bit too would help. I'm going to have to experiment.

 

[jf-08]

Ok, I think I'm getting one of these this weekend.

You guys @Cardsmasochist @Devilmaycare happy with the versions that you got or would you recommend another?

 

[Cardsmasochist]

I love the base model for the price

It makes great ice cream and sorbets. There are mixed reviews on the Swirl

 

[Devilmaycare]

Ok, I think I'm getting one of these this weekend.

You guys @Cardsmasochist @Devilmaycare happy with the versions that you got or would you recommend another?

Yes, get the deluxe. Costco carries them for $190, less than Amazon sells the regular version, and their pack comes with 3 containers instead of 2.

If you want to do protein ice cream I'd start getting the stuff for it now too since the local option for supplies are limited. I've modified the recipe from the book we were taking about earlier. I'm using xanthan gum and clear gel now instead of the sugar free pudding. It's serving the same purpose but without adding flavor and artificial sweeteners. I also have a new protein powder in transit right now. The one I bought had surculose in it and I can't handle that stuff well. It tastes great eating it but then it gives me stomach issues and I don't like the after taste. I've always had that issue with surculose and some of the other artificial sweeteners.

If you handle it well, let me know. I have half a tub of it still that I'll give you.

 

[Cardsmasochist]

Here is a review of the Ninja Swirl

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[Cardsmasochist]

I highly recommend giving this blueberry cheese cake protein ice cream recipe a try

You must be registered for see images attach

 

[Chaplin]

I can't seem to get mine to freeze without getting the hump. Even leaving the top off. It's supposed to be due to heat escaping. I've tried putting it in the fridge for a couple hours first and still getting it. One thing I did on my last two batches though that helped was checking them about 4-5 hours after I put them in the freezer. The hump was starting to form so I smoothed it out. I also used a kabab skewer to poke a couple holes in the center that caused some of the liquid below to flow up like it was releasing pressure. Still got a slight hump in the morning but not as bad as the pervious tries.

Typing this I had an idea that I'm going to try on the next one. Instead of poking holes just spoon to break up the center of the top and let it mix into the liquid below. Things freeze from the outside in so that should allow it to keep freeing without humping. I sort of wonder if breaking the sides a little bit too would help. I'm going to have to experiment.

Hmm, I simply put the container in the freezer without the cover on. No hump.

I did do the recipe they had for soft serve (I have the Creami Wirl) and it was pretty good. Not Dairy Queen good, but pretty good and the consistency was very creamy. I bought some Frostline Soft Serve Mix and am going to try freezing today, eating tomorrow. Supposed to be much closer to the Dairy Queen taste.

 

[Devilmaycare]

Hmm, I simply put the container in the freezer without the cover on. No hump.

I did do the recipe they had for soft serve (I have the Creami Wirl) and it was pretty good. Not Dairy Queen good, but pretty good and the consistency was very creamy. I bought some Frostline Soft Serve Mix and am going to try freezing today, eating tomorrow. Supposed to be much closer to the Dairy Queen taste.

I'm getting it on pretty much every one. I wonder if it could be freezer temps or the type of ice cream we're making. I'm doing coffee for mine which had brewed decaf in it. Maybe it's still holding too much heat when I put it in. I'm waiting for my new protein powder to be delivered today to do my next batch. Maybe I'll try brewing it now and keeping it in the fridge until tonight when I mix everything up. Make sure it's as cold as the milk.