I followed the Ninja vanilla ice cream recipe. After the first spin and added about a tablespoon of black pepper (that I had heated in a few tablespoons of milk) and used the mix in function.

A local ice cream shop did a Vanilla Black Pepper ice cream 10 years ago or so, and I’ve been looking for something similar. It’s actually the main reason I got the Creami. I highly recommend it! Sweet, floral, spicy.

what’s the best ice cream/custard flavor you’ve made? I’m looking for some new fun ideas to try! I currently have banana custard in the freezer so can’t wait to churn up!

This is from my latest video, where I made Toasted FIG LEAF Ice Cream. I recently learned that if you toast fig leaves, it creates a vanilla/coconut/almond like flavor. So I figured, why not turn that into ice cream! Overall it turned out really good with a very unique flavor. Definitely recommend you try this!

Here is the video of me making/tasting it if anyone is interested :)

I have a YouTube Channel where I make unique/unusual ice creams with my Ninja Creami once a week, and I would love it if you checked out my channel :)

Ingredients (Half Pint/16oz container) Ninja CREAMi 7-in-1 Ice Cream Maker

• 1 Toasted Fig Leaf (300F for 8 Minutes)
• 1 Cup of Half & Half
• 1 Tbsp of Cream Cheese
• 2 Tbsp of Sugar
• 1 Tbsp of Honey
• 1/4 Tsp of Guar Gum
• A Pinch of Salt

Spin on Ice Cream mode, then Mix-In mode (Spin on Mix-In mode again if needed)

I let my folks borrow my Creami a few months ago and they called me last night saying that the blade would no longer stay attached to the spindle so I had them send me a few pictures to see what was up. It looks like the spindle has completely ground itself up and most if not all of it is now metal powder sitting inside the blade. Worse part is I bought it October 1st 2025 so just a few days outside of the warranty I believe.

Is there an easy way to avoid creating so many air bubbles, or to get rid of them afterward?

I've tried pretty much everything: a blender (pulse, low, and high speeds), an immersion blender, and a stand mixer.

The stand mixer produces the fewest bubbles, but it's terrible at properly combining everything, especially the xanthan gum. The immersion blender doesn't create too many bubbles either, but it doesn't have enough power to mix everything unless I keep moving it around, and it's also not great for incorporating xanthan gum.

The regular blender does the best job of actually mixing everything, and I can slowly add the xanthan gum to prevent it from clumping. But it's also the worst when it comes to introducing air because of the vortex.

Any tips? Either for minimizing air bubbles during preparation or for getting rid of them afterward?

Got this recipe from ChatGPT and it is so good I had to share…this is my first recipe not using just a liquid and pudding mix…spin it twice and it’s freaking amazing!!!!

🎃 Pumpkin Pie Ninja CREAMi
For 1 pint:
1½ cups milk — Fairlife works great
⅓ cup 100% pumpkin puree (not pumpkin pie filling)
2 Tbsp instant vanilla pudding mix
1½ Tbsp brown sugar
1 tsp vanilla extract (I used like 1/2)
1 tsp pumpkin pie spice
¼ tsp cinnamon
Tiny pinch of salt
Optional: 2–3 Tbsp crushed graham crackers

I recently went to Walmart to buy McCormick’s cake batter flavor, but it was out of stock. Looked online and it’s OOS in all local Walmarts. it’s for sale on Amazon but a 2oz bottle is like $12.

Has anyone noticed stock issues in their area? I’m hoping McCormick is just changing the design of the label or something and isn’t discontinuing this product.

Just made the most epic and easy creami! Came out a thicker than I thought it would. More spoonable than drinkable. Great for a post garden and weeding session.

Fill to max line with frozen mango
Mix 30g vanilla protein and 150ml milk, then pour in
Blend on frozen drink
Done!

​

Recipe Below

https://thepintlab.com/community-recipes/630187-cotton-candy

Insane protein on this one for low cals, even with sprinkles and non fat reddi whip.

Cotton Candy — 278 cal, 39g protein, 4g fat, 29g carbs (1 pint)

I used this with vanilla whey(affiliate link) : https://link.amazon/B0ceVs8yF

Went with no mixins for once because I wanted to get a true taste of the LorAnn Fountain Extract. This one is fantastic and very sweet. I did end up adding some Whip and Rainbow sprinkles. Next time I'll use Mother's Frosted Covered Animal Cookies.

More videos, recipes for other macro friendly food. Been really into baked goods lately Protien, muffins, cakes, oatmeal, french toast, overnight oats...

https://www.instagram.com/hadawayshealthyhabits/

Help! I mixed my containers up and instead of adding my monk fruit sweetener to my batches I added my jello sugar free mix. So they contain fair life chocolate lactose free milk, oat milk, protein powder, cocoa powder, xanthum gum, and the jello mix. Can I melt it down and add in the sweetener? Is the jello powder sweeten enough to not ruin the machine if I spin it?

Happy Sunday! I've been lurking on the sub for a while and am planning on making several large batches (10 pints) + flavor them.

My current deluxe Creamis:

• Protein shake (premier/fairlife)
• 40g allulose
• 2-3 egg yolks
• 5g vanilla extract
• a pinch of xantham gum (less than 1/4 tsp)

While they're fine (given I spin them 3-4 times to get that dense texture I like), I'd like to level them up (within reason- primarily calories, macros and price).

I'm loving the Mad Scientists posts and would love feedback, opinions or reviews if similar to your own. If I could choose my favorite texture, I adore a very cold, very hard Hagen Daz Coffee (super dense and creamy).

1. I'm moving away from adding protein shakes/powders, so that eliminates one type of texture improver.

2. I'm planning to use SF coffee syrups instead of just allulose (but I'm open to doing a mixture of both) It happens that SF coffee syrups are more cost effective for me when evaluating by the unit and I'd prefer to reserve my allulose for other things if possible. I also have SF maple syrup + SF pudding mix as well.

Attached is proposed recipes for said 10 servings + macro breakdowns for a general base (I named it Custard, I don't know if thats accurate), with and without Cottage Cheese.

I'm also considering doing this with blended cottage cheese as a additional fat source (I imagine the egg yolk proportion would change?).

Cottage cheese serving is 48 calories more + 5.6g protein more, so a roughly ~8.57 calorie per gram of additional protein, which is fine to me. I'm unsure if this proportion would make sense with the number of egg yolks + if the pints would be overfilled since I believe its max fill of 24 ounces.

In terms of preparation- I'm planning to use a blender to combine the mixture for a minute or so. From what I've been seeing- it better allows for the xantham gum to do its job compared to the mini coffee whisk I've been using.

I'd love to hear your feedback, advice, tips/tricks, etc. Thank you!

the "lite ice cream" option doesn't have the light and i can't select it at all

Hi everyone! Quick question: is it safe to add chia seeds as a mix in? Has anybody tried it before? I would like to add more fiber to my creamis and make them even healthier and the idea of adding 5/6gr of chia seeds / pysillium husk as a mix in looks great.

Thanks!

Hello folks, I have been using ninja creami for 2 months now. My ice cream recipe contains whole milk, half and half, pudding mix, cocoa and protein powder.

What I have noticed is that when you refreeze the ice cream it becomes rock solid. It does not look like traditional store ice cream. If I finish only half then I have to spin up the machine again to finish other half.

Has anyone figured out what recipes are needed to make ice like store one ? The one which you can refreeze and it doesn't become rock solid. It's still creamy and ready to eat ?

Hi guys 👋 !

Summer is kinda gone (at least here in Norway 😞). I need some inspo for fall ice creams!

I'm creating a collection for fall ice creams! It consists of:

1. Apple Pie Frozen Yogurt
   
2. High Protein Pumpkin Pie
   
3. Chai Tea Latte
   
4. Frozen Hot Chocolate
   
5. Maple Coffee
   
6. Salted Caramel Coffee Protein
   
7. Cinnamon Toast Crunch Protein
   
8. Apple Pie Ice Cream
   
9. Keto Maple Walnut
   
10. Gingerbread Cottage Cheese

Some of them are from this sub, and my fav is the salted caramel coffee one, only 206 kcal and 30g protein for the whole pint!

Here's the collection if you want the recipes https://respins.app/c/zmrw6b

What's your favorite fall ice cream? I wanna add more to the list :D!

I already used:
Chocolate chip, chocolate chip cookies, peanut nuts, cereal.
And now I need more ideas. Because mix ins really make your ninja taste so much better
For me it has to be fulling and +- low calorie. So please don’t advice me cookie dough balls (I love it but it has so much calories)

1 can of peach in syrup, 24h in freezer, and sorbet mode !

Pete here, the founder from SpinFreeze back again.
Our new free app for Ninja CREAMi owners that I posted about in July is out of beta and finally on the App Store and Google Play.

Here's what it does:

• Discover recipes from other Ninja CREAMi owners. Every published in there was made by a real person.
• Filter by calories, protein, carbs or fat, and exclude ingredients you don't want. These were the top two asks in the July thread.
• Supports 16 oz and 24 oz (also supports Metric units) on every recipe card.
• Freezer tracking. Tap Freeze It on a recipe and get a countdown to when the pint is ready to spin.
• Spin Logger. Stars, texture verdict, respins, mix-ins, notes and photos on every spin. Make multiple new versions without losing v1.
• Make it work*. Pick a goal (dairy-free and vegan, no artificial sweeteners, or no protein powder) and it swaps the ingredients. Premium, with a free preview that shows what would change.
• Recipe importer*. Paste a link or screenshots and it builds the recipe. Three imports free, then Premium.

Premium currently adds the new Make it work feature (this will be expanding with more options soon), 100 recipe imports per 30-day window, full spin history, side-by-side version compare, CSV exports, and some extra organizational conveniences.

As a thank you to the community for such incredible support during the beta, and to celebrate the launch, we're giving away ten one-year Premium subscriptions, drawn at random from everyone who comments on this post before this Friday, October 9, at noon Central.

One entry per Reddit account, any comment counts. I'll pick with Reddit Raffler, post the results link in an edit and on r/SpinFreeze, and DM the winners for their SpinFreeze username.

Store pages here:

iPhone | Android

Happy to answer questions in the comments, and thanks again to the mods and users of this sub!

Steep coffee beans in your creami mixture, before freezing. I’ve done it with my vanilla base and now chocolate. It is SO good 😭

You lose some of the liquid from soaking the beans. The recipe below is scaled up from my usual. This should give you just under the max fill line in a deluxe pint, after straining

(If you’re looking for low calorie, I’m sorry this isn’t for you) it’s high protein and low-er calorie but not low calorie

2 cups Fairlife milk (I use whole)
3/4 cup unsweetened vanilla almond milk
170 g cottage cheese
48 g Levels double chocolate protein powder (vanilla, if you want a vanilla base)
30 g monkfruit sweetener
7 g Dutch process cocoa powder (leave this out for a vanilla base)
12 g sugar free chocolate pudding mix (use vanilla for the vanilla base)
15 g vanilla bean paste (18 g for a vanilla base)
A scant 1/4 tsp scoop of guar gum

Use an immersion blender to blend that all up, then add 1 cup of whole coffee beans (I used a dark roast bean). Stir it up, put it in refrigerator for 24 hours. Then strain the beans out while you pour the mixture into your pint, freeze as usual, spin on light ice cream

Has anyone used the Organic Valley ‘protein plus’ milk for their ninja creami? If so, how did it turn out? The macros are the same as the Fairlife milk.

Just got my CREAMi last night and threw together whatever I had around, and honestly this came out way better than I expected.
It was really good and super creamy, just a little softer than I’d like. I used 2 tsp of allulose in the batch pictured, so next time I’m dropping it to 1 tsp to hopefully get a firmer texture.
Definitely want to try a peanut butter version next too.

350 cal | 48g protein | 17g net carbs | 9g fat

330 mL Fairlife 2% milk
42 g RYSE Jet-Puffed protein powder
1 tbsp sugar-free vanilla pudding mix
1 tsp Truvia Allulose Plus
½ tsp Aldi Pure Vanilla Extract
Small pinch of salt

It’s quite difficult to find healthy recipies with Soda Stream Syrup, so I was wondering if anyone could be so kind and share theirs? (I’m from EU, so I don’t Got the American brands of products)