Ninja Creami

7,695 Views | 11 Replies | Last: 2 yr ago by Scotts Tot
GeorgiAg
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
11:53a, 6/5/23
AG
Just picked one up after seeing a bunch of videos. You fill a pint sized container with milk, cream and whatever ingredients you want. I made no sugar, high protein vanilla ice cream. You pop it in the freezer overnight and then this thing turns the hard freeze in to creamy ice cream in about 2 minutes. This thing is stupid loud though. Anyone else have one? Recipes?

Reply Quote
1
1 edit
BurnetAggie99
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
12:45p, 6/5/23
Here's a pretty good Keto Frozen Custard recipe.

https://joyfilledeats.com/frozen-custard-recipe/
Reply Quote
1
Troy91
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
1:27p, 6/5/23
AG
We have one. Still working my way through their corporate recipes.

Reply Quote
DBird
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to GeorgiAg • 1:55p, 6/5/23
GeorgiAg said:
Just picked one up after seeing a bunch of videos. You fill a pint sized container with milk, cream and whatever ingredients you want. I made no sugar, high protein vanilla ice cream. You pop it in the freezer overnight and then this thing turns the hard freeze in to creamy ice cream in about 2 minutes. This thing is stupid loud though. Anyone else have one? Recipes?

Do you blend the container first before putting into the freezer?
Reply Quote
Scotts Tot
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
4:38p, 6/5/23
AG
I have a buddy with one of these and he thinks it's a real disappointment if you're going for real ice cream. It probably works great for sorbets and such, but the workflow is backwards from an ice cream maker, so the result is not the same.

This machine basically takes a solid pre-frozen canister of ice cream base (or whatever else you're making) and shaves/blends it to a fine consistency with blades. It does not churn while the base freezes, so the results is more of a creamy slushy consistency.

If you want legit ice cream the $70 Cuisinart job works great and could not be easier to use.
Reply Quote
4
1 edit
dustin999
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to Scotts Tot • 8:49p, 6/5/23
AG
Agreed, we have one and I really wanted to like it, and it's a cool product, but it's not the same as real ice cream. The texture is different, sometimes you have to respin it 2-3 times to get it close, but it's still not the same.

I do like that you can just throw random stuff in a bowl and freeze it and let the creami do its thing. If you want healthy sorbets or things like that, I think it's a decent option.

The main thing the creami did for me is getting me hooked again on blue bell and HEB brand ice cream.
Reply Quote
1
FIDO*98*
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to Scotts Tot • 9:03p, 6/5/23
AG
My son is in power lifting so he wanted one to make low-carb frozen protein treats like the OP. It's adequate for that purpose, but it doesn't produce a quality homemade ice cream. Cuisinart stand alone me or Kitchenaid ice cream attachment are a much better option for actual ice cream
Reply Quote
bigtruckguy3500
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to DBird • 9:04p, 6/5/23
Yeah, you have to make your base, blend it, homogenize it, etc, and then freeze it in the pint container, and then when fully frozen the blades break up the ice crystals that formed.

I think it's pretty cool. Never tried it though. But would much rather have a real ice cream maker. Not as easy as just freezing a base and sticking it in this. But I gotta think the results are better if you're preventing crystals from forming and mixing in air as it freezes, compared with after.
Reply Quote
GeorgiAg
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
10:37a, 6/6/23
AG
The trick is to blend it 1 time. The result is flaky and dry. You then add some milk or whatever other liquid and blend it again. It's not as good as a traditional ice cream maker, but soooo much less work. And you can have several of these in the freezer going with different flavors/textures.

I've frozen some Greek yogurt for tonight.

I think it would be good to even take store bought ice cream and make it soft serve.
Reply Quote
Scotts Tot
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to GeorgiAg • 2:13p, 6/6/23
AG
GeorgiAg said:
The trick is to blend it 1 time. The result is flaky and dry. You then add some milk or whatever other liquid and blend it again. It's not as good as a traditional ice cream maker, but soooo much less work. And you can have several of these in the freezer going with different flavors/textures.

I've frozen some Greek yogurt for tonight.

I think it would be good to even take store bought ice cream and make it soft serve.


What's so hard about making ice cream? I understand if you're comparing it to those big bucket units from a generation ago with the loud motors and all the ice and rock salt. That was cumbersome for sure. The modern countertop makers are really easy and fairly quiet. I would think making the ice cream base itself is pretty similar whether you're using the creami or an ice cream maker.
Reply Quote
GeorgiAg
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to Scotts Tot • 4:21p, 6/6/23
AG
Scotts Tot said:
GeorgiAg said:
The trick is to blend it 1 time. The result is flaky and dry. You then add some milk or whatever other liquid and blend it again. It's not as good as a traditional ice cream maker, but soooo much less work. And you can have several of these in the freezer going with different flavors/textures.

I've frozen some Greek yogurt for tonight.

I think it would be good to even take store bought ice cream and make it soft serve.


What's so hard about making ice cream? I understand if you're comparing it to those big bucket units from a generation ago with the loud motors and all the ice and rock salt. That was cumbersome for sure. The modern countertop makers are really easy and fairly quiet. I would think making the ice cream base itself is pretty similar whether you're using the creami or an ice cream maker.
I haven't had homemade ice cream in years and had the traditional one with rock salt, etc... I forgot how good homemade ice cream was wanted to pick one up. I've seen some new ones out there where you don't have to mess with rock salt. I may look into that.
Reply Quote
Scotts Tot
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to GeorgiAg • 7:36p, 6/6/23
AG
The most popular maker out there is a Cuisinart one you can get on Amazon for $70. It works by using a coolant-lined canister you leave in the freezer. After it's been pre-frozen any liquid you pour in the canister freezes to the inside wall almost immediately. The motor on the machine turns the canister and the paddle scrapes the frozen bits off the wall and keeps the contents circulating/churning.

Almost all modern ice cream makers are either the pre-frozen canister style, or a larger unit with a built-in compressor. Each have their pros/cons.
Reply Quote
Refresh
Page 1 of 1
 
×
subscribe Verify your student status
See Subscription Benefits
Trial only available to users who have never subscribed or participated in a previous trial.