Let's share our experiences, recipes, fails, and experience using the Ninja Creami.
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About a year ago I made fun of creami users saying, just use a blender. Etc. I bit the bullet almost 40 days ago and have used it every day. I have a low carb low sugar creami that tastes like a mcflurry. The whole thing is under 160 calories. Everyone I show it to laughs at first but are blown away at the macros vs flavor. It is SO GOOD. Anyone on the fence, at least try it for a week. I have…
Refined this one a bit. Changed up the Ooey Gooey Swirl Ribbons. Top 5 flavors for me, and I've made over 150 different ninja cream flavors. Honey Sopapilla — 343 cal, 39g protein, 5g fat, 36g carbs (1 pint) Recipe Below, including how to make Ribbons, Pastry's and dust mix ins. https://thepintlab.com/community-recipes/630124-honey-sopapilla submitted by /u/Dynas86 [link] [comments]
I’ve had my Creami for around 2 weeks now and have mainly been making ice creams with protein powder and 2% milk. Yesterday when mixing a vanilla base, the machine slowed quite considerably and sounded quite strained for some time during the process. Is this a major red flag, and how do people avoid this? submitted by /u/Probeekeeping [link] [comments]
Sharing my daily frozen yogurt recipe. Ingredients: For freezing: One tub of Costco Greek yogurt (48oz) Your preferred sweetener (I personally love Splenda https://www.splenda.com/product/splenda-granulated-sweetener/ ) For re-spinning: A small amount of milk Instructions: Pour an entire tub of Greek yogurt into a blender and add about 1.5 cup of sweetener (to taste). Start blending on low, then…
finally tried the infamous bean creami! it was good don’t worry you can’t taste the beans lol the chocolate was pretty rich, i messed up the consistency a bit it needed a last respin so it was kind of grainy but not unpleasantly so, still dense and didn’t melt like protein creamis usually do RECIPE: 350g sf almond milk 100g white beans 25g dark cocoa powder a pinch of salt and sweetener 15g of…
Good use of a leftover donut that I hid them in a freezer from a few weeks ago. Toasted them and mix in with reduced apple cider swirl. Base ice cream recipe from David Lebovitz’s vanilla ice cream (Philadelphia style) submitted by /u/bingebaking [link] [comments]
Full fat cottage cheese base + low fat greek yogurt + whole milk + 1.5 scoop chocolate protein powder 1:1:1 ratio until it’s almost max line, mix everything, I use the hand blender and freeze overnight. Blend it next day with little chobani pistachio creamer and mix in some Trader Joe’s 70% chocolate chips. Yum 😋 submitted by /u/Thin-Mulberry-4288 [link] [comments]
It’s out of warranty and I don’t want to keep just adding the magnet inside the paddle as eventually the magnet breaks off under the spindle pressure. This should be a longer fix. submitted by /u/Antidotebeatz [link] [comments]
In order to avoid any pith I juiced two large grapefruit then added six ounces of fresh raspberries, 1/4 tsp of xanthan gum, 1/2 cup sweetener and blended it. This was more than enough for a full pint. The remainder I mixed into the remaining white peach sorbet I made with the idea of making a sort of perpetual sorbet that I just keep adding new fruits to and respinning every time it gets low. The…
So I found a recipe for vanilla ice cream that called for 3/4 cup milk, 1/2 cup heavy cream,and 2/3 cup condensed milk. Froze it for roughly 25hrs before spinning (ice cream setting). Unfortunately this was the consistency right after spinning 🥲. I put it back in the freezer for another 20-30 minutes or so and it helped. When I took it out to serve it basically started melting immediately and…
