[Costco] [Black Friday] Ninja CREAMi ice cream maker $159.99 ($40 off) - Page 2 - RedFlagDeals.com Forums (2024)

You are saying you can make low fat, low cholesterol too? ice cream with this? And it tastes good?

Does fat free greek yogurt work?

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Smoothie wrote: ↑Non fat!

Definitely not the last time Giuliani was taken in by a scam! :p

But seriously, if this can make healthier ice cream I might be interested

Tjklovesthisplace wrote: ↑My wife uses it all the time protein and berries she loves it in not into ice cream but she loves it

Is the high protein milk, powder, chocolate milk etc... only for people trying to gain muscle? I'm clueless about that stuff

shylok wrote: ↑What setting do you use on the machine.. It just makes powdered fluff.
The recipe I did was 1 fairlife. And some Greek yogurt and something else.
Tried fruits as well.. Powdered fluff.

Is the milk to make it smooth again so it isn't powdered fluff? How much milk? 2% stuff? Or almond etc works

I tried to make ice cream the first time without a few of the ingredients in the recipe book. That was a mistake. It came out like powder. Then I added the liquid cream cheese and it came out perfect. You need an emulsifier like cream cheese to get that semi-solid consistency...

shylok wrote: ↑Ok, seems easy enough. Will see how it goes. I can't understand how a small amount of liquid like that would make the difference, but I'll be very happy to be wrong

I also recommend putting some pudding (well that's a tongue twister) mix inside as well. Just a tablespoon or two will be enough as it will help make your ice cream creamier. You can also use Xanthan Gum as well as it is flavorless.

For fruity sorbet, I find the tips above like taking out the freezer for 10 mins or adding a splash of juice/milk and respinning helps.

wangmichael636313254091734000 wrote: ↑I also recommend putting some pudding (well that's a tongue twister) mix inside as well. Just a tablespoon or two will be enough as it will help make your ice cream creamier. You can also use Xanthan Gum as well as it is flavorless.

For fruity sorbet, I find the tips above like taking out the freezer for 10 mins or adding a splash of juice/milk and respinning helps.

Also, making sure the top of the mixture is smooth. Take an ice cream scoop and grind off the top of the mixture if it isn't. Watched a few Youtube videos to see how others have been doing things over the years. Sure helped me. Pudding, egg yolk and other things all act as the emulsifier. I have to experiment more with different mixtures. Sure is a lot to learn...

DougO wrote: ↑I tried to make ice cream the first time without a few of the ingredients in the recipe book. That was a mistake. It came out like powder. Then I added the liquid cream cheese and it came out perfect. You need an emulsifier like cream cheese to get that semi-solid consistency...

Where do you get liquid cream cheese?

I use mine every day for nearly 2 years now.

30g vanilla protein powder
150g yogurt
100g whole milk
1/2 banana

roughly:
50g blueberries
130g strawberries
180g mango

I like to add the liquid first and then somewhat gently place the fruits in so that I get nice layers after blending.
Use the "Light Ice Cream" setting (4 minute high speed cycle) and you won't get the powdery issue others are talking about. No need to add liquid before blending.

It is essential that the metal bit that protrudes downwards from the machine and engages the lid of the cup is wiped clean after each use. If residue builds up on that part it will eventually cause the machine to fail.

I have PTSD and the cold is usually very effective at mitigating symptoms.

IMO the standard version has a design flaw with the lid that prevents you from properly cleaning it. I recommend the deluxe.

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Squirrel99 wrote: ↑Is the high protein milk, powder, chocolate milk etc... only for people trying to gain muscle? I'm clueless about that stuff

The protein is very filling relative to the amount of calories. If you look at the nutrition label I posted just above, you can see that a roughly 2/3 kg batch is only about 500 calories. It also makes the texture richer.

silverdare wrote: ↑I would rather buy a $5 quart of ice cream 30 times.

This ain't for you bruv. It's for ppl who want healthier alternatives to ice cream. Also for those who want hight protein 'ice cream'.

shylok wrote: ↑Bought the deluxe. What a piece of junk.. Maybe it works for heavy cream, and rich items. But try and make anything healthy with fruits or protein.. F that.

You are just doing it wrong.

1 fairlife protein drink from Costco + 4g sweetener + 4g sugar free pudding mix. You can also do 200ml almond milk, 200ml fairlife skim milk. 1 scoop protein powder, 5g sweetener + 5g sugar free pudding mix. You may wish to re-spin once or twice. Before re-spinning add some milk or almond milk. Do this on the lite - ice cream setting

Okay so this works but be warned it sounds like a plane taking off while it runs

I find this is very helpful for people with allergies. For example some family members are allergic to dairy. I am able to easily make coconut milk ice cream in many variations. It's not that this is "healthy" but I know all the ingredients in it and it is a fraction of the cost. For people in this boat it is an awesome machine.

One thing is you have to use their proprietary cup to put your mix in. The mixture has to freeze 24hr but you can get away with 12hr or so depending on the freezer.

I've definitely fallen out of the habit of eating the Creami ice cream every day, but still a good purchase in my books. (Bought the deluxe at around this price)

I've rarely had the "powdery" issue, but I've also never really used the Fairlife (too expensive for me).

Typically milk + two scoops of protein powder (deluxe is a larger container, would use 1.5 for normal). Flavor comes from either the protein powder or a mix in. Applesauce + cinnamon, flat diet root beer, cocoa powder, occasionally berries. Then usually some combination of greek yogurt and cottage cheese, a tablespoon of cream cheese, and/or a raw egg. Also sometimes a small amount of guar gum (1/16 of a tsp), and usually 2 tbsp of lecithin (its an emulsifier but also has some health benefits). Lately I've been adding psyllium husk fiber as well. Blend with an immersion blender before freezing.