Ninja Creami Vanilla Soft Serve (with Low Fat Milk) | Kathleen's Cravings (2024)

FAQs

What milk to use with Ninja creami? ›

*If your ice cream comes out powdery after the first spin, add mix-ins or a splash more of milk to make it creamy and hit re-spin. *Our preferred variation is 1% milk, 1.5 scoops Ascent or Transparent Labs vanilla protein powder, and one of our homemade cookies or brownies as mix-ins.

Why is there a greasy feel to my Ninja Creami ice cream? The heavy whipping cream has a tendency to turn greasy or almost butterlike when there is too much added or it is over-mixed. To prevent this from happening, use less heavy whipping cream or substitute it with half and half or milk.

Fat and liquid provide the creaminess in the ice cream, and when there's not enough of either, your ice cream may end up more like an ice granita with a crumbly, less creamy texture. Another contributing factor could be freezer temperature. If the freezer is too cold, it could lead to a hard, crumbly texture.

Ice Cream – use this to turn dairy and dairy-alternative recipes into an indulgent, creamy, scoopable dessert. Sorbet – best used for fruit-based recipes with high water and sugar content. Lite Ice Cream – use this when making ice cream recipes that are low sugar, low fat or sugar alternative recipes.

Try switching out your regular whole milk with this Fairlife protein milk. It tastes amazing and has far less fat and sugar than while milk. Additionally, it has almost twice the amount of protein as whole milk, making this a great choice overall for anyone who is trying to lose weight.

If your Ninja Creami ice cream is crumbly, add a splash of milk, cream, or yogurt and use the re-spin button. Using a dairy-free milk can increase the likelihood of a crumbly consistency, so be sure you're using a full-fat liquid and run the re-spin a few times if needed.

While the company's first model, the Creami Breeze, has been discontinued, the company still has two ice cream makers in its assortment: the Ninja Creami and the Ninja Creami Deluxe.

Why is my Ninja Creami ice cream crumbly? According to the Ninja Creami recipe pamphlet, the base comes out crumbly when it's too cold. The re-spin function was designed to address this. Simply re-install the pint and spin it again.

Texture is key: The 24-hour freeze time results in smaller ice crystals and enhances the dessert's creaminess. For the most creamy ice cream and smoothest sorbet, this matters! Otherwise, the texture may be more slushie-like.

The Ninja Creami Deluxe version expands upon the original Ninja Creami, which offers seven functions (ice cream, sorbet, lite ice cream, gelato, milkshake, smoothie bowl, and mix-in) while the Deluxe offers 11 (it adds slushy, Italian ice, frozen drink, Creamiccino, and frozen yogurt to the mix).

Why does my Ninja creami come out powdery? ›

My frozen treat looks crumbly or powdery after processing. When bases are frozen in very cold freezers, they may come out crumbly. After running a One-Touch Program, use the RE-SPIN Program to make your frozen treat smoother and creamier.

The Ninja Creami is not a quiet or lightweight appliance. As the motor drives the paddle through the ice block, the appliance makes a very loud sound — so loud, in our experience, you won't be able to play music, hear the TV or phone calls, or talk over it.

Ninja CREAMi Ice Cream Maker

We love our Creami. To use your frozen fruit, follow your instructions from the recipes that came with your Creami. If you want to make fruit ice cream thaw your fruit, place in a food processor and mix it with the vanilla ice cream recipe.

The Creami is not quite an ice cream maker, because it has no cooling mechanism (frozen ice block or mechanical). It's also not quite a blender; there are no variable speed settings and you're certainly not making soup in this thing.

My ice cream is icy. This is probably the most common problem with home made ice cream. And it's caused by large ice crystals forming in the mixture as it freezes. Large ice crystals are usually the result of either too much water in the mix or excessively long freezing time.

This is usually due to either not freezing fast enough, or too much water forming large ice crystals. When making ice cream, you want to use whole milk and cream, rather than 2% or skim milk, because it has more fat contributing to smaller ice crystals and a better/creamier texture.

Whole, Reduced-Fat or Skim? A general rule of thumb in choosing your milk: the more fat that exists in the milk, the richer and creamier it will taste. Which makes whole milk the go-to option for most coffee bars. At about 3-4% fat content, it achieves an ideal balance of taste and texture when mixed with coffee.

A2 milk is a variety of cows' milk that mostly lacks a form of β-casein proteins called A1, and instead has mostly the A2 form.

So it becomes flavorless unless you add a good amount of coffee to suit your taste. Use full fat chilled milk as this helps to create a thick froth over your drink. If you are not using pasteurized milk, then heat the milk, cool it and chill in the refrigerator. Then use it in the recipe.