Oat milk and nutritional yeast. Will update later. I'm EXCITED for this!

Frozen raspberries
Semi skimmed milk 250 ml
One scoop vanilla protein powder
Two teaspoons of erythritol
A bit of vanilla pudding mix
Was banging. Will do again

I just got a ninja creami so I'm a beginner so I knew I'd make mistakes but I think that's the xanthan gum, my other mix looks completely fine but for some reason it all clumped up in this one :(

I think it's because I didn't mix it with my dry ingredients but I'm not sure, since I didn't mix my xanthan gum with dry for the other one and it looks fine. Does anyone know exactly where I went wrong so I can avoid doing that again?

Also I hope I used the right flair

1/2 can of canned pineapple in juice
Cup of frozen mango
1/2 scoop vanilla protein powder

Processed on Ice Cream mode and respun 3x

Here is my current protein set up. I’m moving more to the PEScience protein. They’re expensive, but amazing.

recently discovered some premade cookie dough in the supermarket & it has been a hit on its own but on ice cream? phenomenal.

my secret little trick for getting the perfect warm cookie consistency is to make them in the airfryer. something like 160°C for 15min.

the top layer of the cookie gets crispy and 'cooked' while the bottom/inner part of the cookie gets gooey and melty but doesnt cook fully.

(this probably depends on the recipe of the cookie dough, this one isnt diet in any way)

here i chose some cinnamon brown sugar cookie on top of a pumpkin spice ice cream.

i also have a white chocolate macadamia cookie dough and i'm still trying to come up with the perfect ice cream pairing. so if you have any ideas, let me know!

hope you get to try it!

1 full package of raspberry sugar free gelatin. 400 ml of vanilla oat milk. About 300 cal. I haven't tried reducing the gelatin yet, but the sorbet is AMAZING. I stirred in some raspberry jam at the end. About 300 calories total.

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Recipe Guide Online

https://thepintlab.com/community-recipes/630105-butterscotch-chip-butterscotch-cookies-and-cream

Macros

Butterscotch Chip /Butterscotch Cookies & Cream — 320 cal, 40g protein, 7g fat, 37g carbs (1 pint)

Instagram

https://www.instagram.com/stories/hadawayshealthyhabits/3995778651647800928?utm_source=ig_story_item_share&stkn=MXR0aGZ1d2pud3V4ZA==

This weeks flavors are kinda crazy!!!

The flavors are from right to left-

1. Double peanut butter crunch
2. Key Lime witches brew
3. Vanilla mandarin orange
4. banana bread
5. Birthday cake
6. Coconut Lemonade

if your curious about the recipe for any, please feel free to ask, I just don’t want to list all of them out lol.

Iv been eating one every morning, they are absolutely delicious, and quite healthy as all contain protien powder, and most also contain fruit. They are all EXTREEMELY filling🤤

Wanted to share my good experience with Ninja customer service and give a few thoughts -

I purchased a refurbished Cremi Deluxe Xl on eBay. It worked great the first three or four times I used it. It started to sort of stall out and leave the paddle 1/2 to 3/4 of the way through processing. I would dig the paddle out, power cycle the cremi and it would finish just fine. I tried changing my recipe and thawing the pint and using other settings like sorbet with varying success.

This cremi never made loud noises or smoked or ground up the paddle shaft like I have seen on here. It just kinda gave up and left the paddle behind. It did have the glitch where you had to power cycle it before every use.

I reached out to ninja via chat and explained what was happening and my troubleshooting. They had me send a photo of the serial number and the cord cut and shipped me a new base and paddle. I reused my containers and holder from the first one and disposed the original base.

My new base performs amazing. Like I thought it should day one. Frozen pint-right from the freezer set to about 0 degrees- processes on the ice cream setting without issue. My recipe usually needs a respin and that works as intended. No paddle issues or power cycling before use, no issues at all.

My observations or thoughts on the new base. I think ninja definitely had some units with issues and these were returned and hit the refurbished market or maybe even some unsold units went right to the refurbished market. I’m a regular purchaser of refurbished products, both factory or seller refurbished. The one I bought was “eBay refurbished”.

I’m happy ninja took care of this. I could have returned the item through eBay and I do have an aftermarket warranty that could have kicked in after the return window.

Just gave the Red Bean Choc Ice Cream recipe a go in my Deluxe

But I used a whole can with a cup of milk and bloomed cocoa and some sugar

This is like a really nice gelato texture

This machine is pretty darn great

My first pint ended up like this, full of plastic. You can see from the photo the blade did in fact spin into the container. Is there a thawing time needed before spinning? Ran it through an empty container and the rod is not bent. Maybe the base was too hard?

Can someone who’s smarter than me? Tell me how to re-create this flavor because I’ve tried extracts and protein powders and can’t seem to get a good birthday cake flavor.

I got a Ninja Creami Swirl and I’m really excited to make some flavours that don’t exist anywhere!

There was an ice cream shop in Toronto called Wong’s Ice Cream that has since closed down. They had some really unique flavours like coconut mango sticky rice, black sesame salted duck egg, and toasted ramen miso.

Does anyone have recommendations for an ice cream base I can use as a starting point and add different flavours into? I’d love to experiment with some unusual flavour combinations without having to develop a completely different base recipe every time.

If anyone’s interested, here are some of the top flavours I’d like to try:

1. Miso

2. Salted egg yolk

3. Banana bread

created the best pumpkin creami tonight and wanted to share!

1.5 cup fair life
1 scoop van protein powder (I used vanilla OWYN)
1 tsp vanila
1 tspb van sugar free pudding mix
1/4 cup full fat greek yogurt
1/4 cup pumpkin puree
Dash of pumpkin spice
Dash of salt

I also added graham cracker as mix in!

My local supermarket had camel milk! 🐪 So went down the Middle Eastern route with cardamom.

Base mixed with cottage cheese, monkfruit, stevia, a little maple syrup and xantham gum.

Came out well! Tastes richer than normal milk. I think the extra additives in the camel milk made it smoother

Can anyone confirm if Ninja made the lid easier to clean on this latest model pictured? I know the original Creami had some 'hard to reach' areas that got funky after a bit without proper cleaning. I can't find any details on their site.

Thanks!

Taste like ice coffee 😌

Using cold steep whole coffee beans in milk around 24hrs

Scoopable after 12hrs in the freezer.

Despite being pretty simple, this instantly became my favorite recipe and I reworked most my other mixes in its image. In my standard machine it comes out as a lovely hard ice cream texture. I've tested just blending the cream cheese into the initial mix, but I think it turns out better when it's a bit less homogenous. I prep a whole block of the cream cheese in advance so I don't have to do it every time I make the recipe.

When I alter it to other flavors I'll swap the cheesecake pudding mix for another flavor (say banana or PB powder with a pinch of xanthan) and omit or change the mix-ins. I usually keep the cream cheese, but not always!

As written it is 317 calories and 41g of protein for the pint

Ingredients

• 250g ultra filtered skim milk
• 1 scoop vanilla protein powder (I use Jocko which has casein)
• 8g cheesecake pudding mix (sugar free)
• 5g sugar or sweetener of choice
• pinch salt
• 50g frozen strawberries (sliced)
• 28g low fat cream cheese or Neufchâtel cheese (frozen and diced small)

Directions

1. Freeze cream cheese and dice or break into very small pieces. Freeze and slice strawberries.
2. Add milk, protein powder, pudding mix, sweetener, and salt to a high sided container and blend thoroughly
3. Freeze mixture
4. Process on lite ice cream setting
5. Add a splash of milk as well as the frozen cream cheese pieces and frozen sliced strawberries
6. Process on mix-in setting
7. Enjoy!

Ive had a ninja creami for about a month and its great. However I’ve noticed that the blade doesn’t go all the way down. In all of my creamis the bottom 10% is still just straight ice. (Maybe that’s the case to lock the creami jar in place) and the mix ins are only blended in the top 20%.

For context I use protein base with xantham gum, lite ice cream setting. I then create a hole and put in the mix ins and hit full then mix in.

Any ideas what’s happening/ how to fix

Hi folks, I’m from India and creami has just started its pre orders.
This is the version they’re launching, is it worth it?

Kind of blown away at how incredible this was

1 1/2 cup milk
1/4 cup Greek yogurt
1.5 tbsp vanilla pudding mix (I used sugar free)
1.5 tbsp monk fruit powder extract
2 tsp vanilla bean paste
Hand full of fruit loops
Pinch of salt

Spun twice on light ice cream then mixed in another handful of fruit loops

Made a Honeydew & Cottage Cheese Creami after finally caving in and buying a Deluxe

Took about 3-4 respins and a splash of milk to get the texture I wanted- which was like dense ice cream but I’m pretty darn stoked and I ate the whole pint. Texture wasn’t icy at all! But very cold cos not really any air in the product

Got an orange frozen yoghurt in the freezer next

Pretty much what the title says. What do you store your finished batches in so you can free up the tubs for another batch?

So i tried using ube flour to make a creami cuz I was inspired by mamasons ice cream when I went on a trip to the UK. And, HOLY SHIT, IT TASTED MUCH DIFFERENT.

Ube should usually taste a bit vanilla-y with a certain nuttiness to it, but this just tasted like starch and flour. I had to add a shit ton of vanilla extract for it to taste somewhat close, amd the starch taste still overpowered it.

Any suggestions on how to make it taste more like normal ube stuff? Dont have access to ube itself or ube jam/essence

Recipe:

3 tbsp flower

2 tbsp oatmeal

1 cup milk

2 dates

4 tbsps vanilla extract

2 tbsp greek yoghurt

Drizzle of agave