Have you tried just adding a few tablespoons of dry instant coffee crystals?
Most of the protein/coffee/ice cream blends i have looked at did it with dry instant
Ninja Creami Ice Cream
- Thread starter Devilmaycare
- Start date
Most of the protein/coffee/ice cream blends i have looked at did it with dry instant
OP
OP
Yes, I tried that with the last batch I made but haven't really been able to try it due to a stomach issue that I've been having. I did a mix on it the other night and it was way to strong the way I did it so I melted it down, added more milk and refroze. I'm going to give that a shot later and probably make my next batch for this week.
I switched up my protein powder too. I ordered a unflavored one since the vanilla one had too much artificial sweetener in it and the flavor was too strong. So I think I need to dial back how strong I was doing the coffee mix due to that too. It's no longer fighting the vanilla. I probably need to put a couple dashes of vanilla extract in it though. I'm hoping to experiment a bunch this week now that I'm feeling better.
I use Naked Protein. It's a bit costly but it lasts a long time...was like $95 a jug...but it's a big jug...high protein content per scoop, very clean formula, zero flavor.
I have cooked it into soups and pasta sauces with no issues
OP
OP
Thanks for the recommendation on Naked. I almost bought their casein version but decided to try out the Nutricost Casein instead. They were the two that had the best reviews for what I'm doing. The Nutricost was a bit cheaper so I figured I'd start with it and then switch to the Naked if I didn't like it.
OP
OP
I have my coffee ice cream dialed in. This will make a 24 oz container that's about 300 calories with about 40g of protein. Here's how I'm making it with notes below.
* 12oz cold brewed decaf coffee
* ~12oz Fairlife milk (I use whole over 2%)
* 40g unflavored protein powder
* 1.5 tsp Instant Clear Jel
* ¼ tsp xanthan gum
* 7g allulose
* Pinch of sea salt
* ½ tsp vanilla extract
This is for the 24oz containers of the Creami Deluxe. If you have teh 16oz pints of the regular Creami just scale everything down by 2/3.
Protein powder: This one was tricky for me and took some experiments. You want to get a 50/50 casein to whey mix and unflavored. Casein helps with the texture. If you go off of 50:50 lean towards whey over it though. Casein is also good if you're eating it at night since it's slower to digest and give you a protein release while sleeping.
I started with a 45:55 vanilla one and it didn't work out well. The vanilla flavor was too over powering and has sucralose in it. The Sucralose was making things too sweet and giving that bad after taste afterwards. It also upsets my stomach.
After that I bought a tub of casein protein powder and it gave a bad texture. The first spin would always come out more like snow. A second spin would get it creamier but in BB sized balls. It was edible since you could mash it with your spoon but not ideal.
Buying a tub of whey and mixing them has worked great. I'm generally at 50:50 with a little fudge to the whey side, like 1-2g.
For both I'm using the Nutricost brand and ordered from Amazon. I couldn't find unflavored casein locally or mix locally. I went with Nutricost since the 3rd party testing and reviews I found on it were good and it was cheaper than some of the other options. I didn't want to bust the bank while experimenting. They're working well though so I'll stick with them.
Cold Brew Decaf: I'm making my own because good luck finding it in decaf. I always eat it at night and didn't want to load up on caffeine before bed. It's easy to make too. I'm making mine at double strength to get the flavor in the ice cream.
To make a cold brew simply mix 50g of course ground coffee (my grinder has a cold brew spot on the dial) with 16 oz of water. Stir it together and put it in the fridge for 14 hours. Then once it's done brewing, strain it out through coffee filter and use. The coffee grinds with absorb a bunch of the water so takes about 16 oz to make 12 oz.
One big note, filter at 14 hours. Leaving it in longer doesn't make it stronger. It makes it more bitter and not as smooth. I learned the hard way on this one. The little bit of vanilla is also to offset the little bit of bitterness that you still get.
Mixing: Couple tips on mixing things together. I use a hand frother as mixer. Works great. Just make sure to turn it on and off while it's completely submerged. You'll be cleaning up spots in the kitch for a week Trust me
I put all of the powders together in a container and then give them a stir before mixing with the liquids. I do this mainly because it spreads out the xantham gum over trying to poor it in on its own. It loves to clump by itself and becomes a pain.
I then mix the powders in with only the coffee and vanilla. This is to limit the frother being in the milk. First couple runs I had the milk in too and ended up with a slight froth that then froze at the top of the container. It gave bad texture to the top part of the ice cream.
This also allows you to use the exact amount of milk needed. The coffee ends up being around 14 oz once everything is mixed into it. So for the milk I then pour it in until I hit the 24 oz mark for the container. I'll then give it a quick mix with the frother but only for the couple of seconds that it takes to mix well. It's easy to see.
Variations: I've been thinking of a couple variations to try.
* ¼ - ½ tsp cinnamon. To make it like a cinnamon dolce latte. I've tried this twice but it was before I had my coffee strength dialed in so it didn't come out great. I need to try it again.
* 1 tsp cocoa powder. Make it more like a mocha coffee. Haven't tried yet. The amount is a guess at this point based on other recipes and what I've seen so far.
* 2 squares from a health bar. Give an english toffee kick. I've tried it with mixed results. It's a little too crunchy after doing a mix in spin. Eating half the container and spinning it again the next night was great though. It was completely pulverized at that point so no chunks but still gave some flavor. I'm thinking of doing a re-spin instead of a mix-in spin next time to see if that works better.
Next experiment: I think I might try one more experiment with the coffee brew. After making the 12 oz of cold brew, reduce it down to about 8 oz. That will increase the milk to coffee ratio which should make it a little more creamier. I still get a little bit of icy on the edges from the coffee freezing with the 1:1 ratio. Putting that slightly to the milk side might smooth that out.
When I was experimenting with making stronger coffee I tried a 3:1 coffee to milk ratio and that was icy. Cutting back to 1:1 really helped. My main concern with going to 1:3 would be the coffee flavor getting diluted too much. Worth a try though.
* 12oz cold brewed decaf coffee
* ~12oz Fairlife milk (I use whole over 2%)
* 40g unflavored protein powder
* 1.5 tsp Instant Clear Jel
* ¼ tsp xanthan gum
* 7g allulose
* Pinch of sea salt
* ½ tsp vanilla extract
This is for the 24oz containers of the Creami Deluxe. If you have teh 16oz pints of the regular Creami just scale everything down by 2/3.
Protein powder: This one was tricky for me and took some experiments. You want to get a 50/50 casein to whey mix and unflavored. Casein helps with the texture. If you go off of 50:50 lean towards whey over it though. Casein is also good if you're eating it at night since it's slower to digest and give you a protein release while sleeping.
I started with a 45:55 vanilla one and it didn't work out well. The vanilla flavor was too over powering and has sucralose in it. The Sucralose was making things too sweet and giving that bad after taste afterwards. It also upsets my stomach.
After that I bought a tub of casein protein powder and it gave a bad texture. The first spin would always come out more like snow. A second spin would get it creamier but in BB sized balls. It was edible since you could mash it with your spoon but not ideal.
Buying a tub of whey and mixing them has worked great. I'm generally at 50:50 with a little fudge to the whey side, like 1-2g.
For both I'm using the Nutricost brand and ordered from Amazon. I couldn't find unflavored casein locally or mix locally. I went with Nutricost since the 3rd party testing and reviews I found on it were good and it was cheaper than some of the other options. I didn't want to bust the bank while experimenting. They're working well though so I'll stick with them.
Cold Brew Decaf: I'm making my own because good luck finding it in decaf. I always eat it at night and didn't want to load up on caffeine before bed. It's easy to make too. I'm making mine at double strength to get the flavor in the ice cream.
To make a cold brew simply mix 50g of course ground coffee (my grinder has a cold brew spot on the dial) with 16 oz of water. Stir it together and put it in the fridge for 14 hours. Then once it's done brewing, strain it out through coffee filter and use. The coffee grinds with absorb a bunch of the water so takes about 16 oz to make 12 oz.
One big note, filter at 14 hours. Leaving it in longer doesn't make it stronger. It makes it more bitter and not as smooth. I learned the hard way on this one. The little bit of vanilla is also to offset the little bit of bitterness that you still get.
Mixing: Couple tips on mixing things together. I use a hand frother as mixer. Works great. Just make sure to turn it on and off while it's completely submerged. You'll be cleaning up spots in the kitch for a week Trust me
I put all of the powders together in a container and then give them a stir before mixing with the liquids. I do this mainly because it spreads out the xantham gum over trying to poor it in on its own. It loves to clump by itself and becomes a pain.
I then mix the powders in with only the coffee and vanilla. This is to limit the frother being in the milk. First couple runs I had the milk in too and ended up with a slight froth that then froze at the top of the container. It gave bad texture to the top part of the ice cream.
This also allows you to use the exact amount of milk needed. The coffee ends up being around 14 oz once everything is mixed into it. So for the milk I then pour it in until I hit the 24 oz mark for the container. I'll then give it a quick mix with the frother but only for the couple of seconds that it takes to mix well. It's easy to see.
Variations: I've been thinking of a couple variations to try.
* ¼ - ½ tsp cinnamon. To make it like a cinnamon dolce latte. I've tried this twice but it was before I had my coffee strength dialed in so it didn't come out great. I need to try it again.
* 1 tsp cocoa powder. Make it more like a mocha coffee. Haven't tried yet. The amount is a guess at this point based on other recipes and what I've seen so far.
* 2 squares from a health bar. Give an english toffee kick. I've tried it with mixed results. It's a little too crunchy after doing a mix in spin. Eating half the container and spinning it again the next night was great though. It was completely pulverized at that point so no chunks but still gave some flavor. I'm thinking of doing a re-spin instead of a mix-in spin next time to see if that works better.
Next experiment: I think I might try one more experiment with the coffee brew. After making the 12 oz of cold brew, reduce it down to about 8 oz. That will increase the milk to coffee ratio which should make it a little more creamier. I still get a little bit of icy on the edges from the coffee freezing with the 1:1 ratio. Putting that slightly to the milk side might smooth that out.
When I was experimenting with making stronger coffee I tried a 3:1 coffee to milk ratio and that was icy. Cutting back to 1:1 really helped. My main concern with going to 1:3 would be the coffee flavor getting diluted too much. Worth a try though.
Cardsmasochist
Full Throttle!!
I’m glad that you found a solution that works for you!I have my coffee ice cream dialed in. This will make a 24 oz container that's about 300 calories with about 40g of protein. Here's how I'm making it with notes below.
* 12oz cold brewed decaf coffee
* ~12oz Fairlife milk (I use whole over 2%)
* 40g unflavored protein powder
* 1.5 tsp Instant Clear Jel
* ¼ tsp xanthan gum
* 7g allulose
* Pinch of sea salt
* ½ tsp vanilla extract
This is for the 24oz containers of the Creami Deluxe. If you have teh 16oz pints of the regular Creami just scale everything down by 2/3.
Protein powder: This one was tricky for me and took some experiments. You want to get a 50/50 casein to whey mix and unflavored. Casein helps with the texture. If you go off of 50:50 lean towards whey over it though. Casein is also good if you're eating it at night since it's slower to digest and give you a protein release while sleeping.
I started with a 45:55 vanilla one and it didn't work out well. The vanilla flavor was too over powering and has sucralose in it. The Sucralose was making things too sweet and giving that bad after taste afterwards. It also upsets my stomach.
After that I bought a tub of casein protein powder and it gave a bad texture. The first spin would always come out more like snow. A second spin would get it creamier but in BB sized balls. It was edible since you could mash it with your spoon but not ideal.
Buying a tub of whey and mixing them has worked great. I'm generally at 50:50 with a little fudge to the whey side, like 1-2g.
For both I'm using the Nutricost brand and ordered from Amazon. I couldn't find unflavored casein locally or mix locally. I went with Nutricost since the 3rd party testing and reviews I found on it were good and it was cheaper than some of the other options. I didn't want to bust the bank while experimenting. They're working well though so I'll stick with them.
Cold Brew Decaf: I'm making my own because good luck finding it in decaf. I always eat it at night and didn't want to load up on caffeine before bed. It's easy to make too. I'm making mine at double strength to get the flavor in the ice cream.
To make a cold brew simply mix 50g of course ground coffee (my grinder has a cold brew spot on the dial) with 16 oz of water. Stir it together and put it in the fridge for 14 hours. Then once it's done brewing, strain it out through coffee filter and use. The coffee grinds with absorb a bunch of the water so takes about 16 oz to make 12 oz.
One big note, filter at 14 hours. Leaving it in longer doesn't make it stronger. It makes it more bitter and not as smooth. I learned the hard way on this one. The little bit of vanilla is also to offset the little bit of bitterness that you still get.
Mixing: Couple tips on mixing things together. I use a hand frother as mixer. Works great. Just make sure to turn it on and off while it's completely submerged. You'll be cleaning up spots in the kitch for a week Trust me
I put all of the powders together in a container and then give them a stir before mixing with the liquids. I do this mainly because it spreads out the xantham gum over trying to poor it in on its own. It loves to clump by itself and becomes a pain.
I then mix the powders in with only the coffee and vanilla. This is to limit the frother being in the milk. First couple runs I had the milk in too and ended up with a slight froth that then froze at the top of the container. It gave bad texture to the top part of the ice cream.
This also allows you to use the exact amount of milk needed. The coffee ends up being around 14 oz once everything is mixed into it. So for the milk I then pour it in until I hit the 24 oz mark for the container. I'll then give it a quick mix with the frother but only for the couple of seconds that it takes to mix well. It's easy to see.
Variations: I've been thinking of a couple variations to try.
* ¼ - ½ tsp cinnamon. To make it like a cinnamon dolce latte. I've tried this twice but it was before I had my coffee strength dialed in so it didn't come out great. I need to try it again.
* 1 tsp cocoa powder. Make it more like a mocha coffee. Haven't tried yet. The amount is a guess at this point based on other recipes and what I've seen so far.
* 2 squares from a health bar. Give an english toffee kick. I've tried it with mixed results. It's a little too crunchy after doing a mix in spin. Eating half the container and spinning it again the next night was great though. It was completely pulverized at that point so no chunks but still gave some flavor. I'm thinking of doing a re-spin instead of a mix-in spin next time to see if that works better.
Next experiment: I think I might try one more experiment with the coffee brew. After making the 12 oz of cold brew, reduce it down to about 8 oz. That will increase the milk to coffee ratio which should make it a little more creamier. I still get a little bit of icy on the edges from the coffee freezing with the 1:1 ratio. Putting that slightly to the milk side might smooth that out.
When I was experimenting with making stronger coffee I tried a 3:1 coffee to milk ratio and that was icy. Cutting back to 1:1 really helped. My main concern with going to 1:3 would be the coffee flavor getting diluted too much. Worth a try though.
Keep us posted on your new creations
Cardsmasochist
Full Throttle!!
If you need help cleaning the inside of the Creami holster lid, this video is useful
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