The Ninja CREAMi Thread

[QuadQueen]

Reminds me of this. Lol

[Chris_Shugart]

Key Lime

Fun fact: Lime juice contains fluorescent compounds like riboflavin (vitamin B2). Under a blacklight, these compounds glow. Anyway, here’s a lime recipe perfect for summer. I have no idea if it glows.

Ingredients:

• 12 ounces milk (1%)
• 2 scoops vanilla Metabolic Drive
• 1.5 teaspoons lime gelatin, sugar-free
• 2 tablespoons key lime juice (or regular lime)

Directions:

1. Whisk everything together and freeze.

2. Spin on the Lite setting.

3. For a soft-serve texture (pic below), re-spin with a tablespoon of extra milk.

Notes:

1. For a variation, mix in coconut flakes.

2. I tried several variations, and this is my favorite, but play around by using half a teaspoon more or less of the lime gelatin.

3. I found bottled key lime juice at Walmart. Handy.

4. Key lime is sharper, tangier, and more intense than standard lime, but also slightly sweeter. Both work in this recipe.

5. If your gelatin sticks to the sides during freezing, run a butter knife or pastry spatula down the side after the first spin, then re-spin or remix.

[DCx]

Just achieved sub 10% body fat consuming way too many creamis. My absolute go to low calorie recipe without using protein powder is as follows:

1 cup 2% fairlife/aldi filtered milk
1 cup dairygold milk 50 vanill
16g sugar free jello pudding mix
pinch of salt and 1/2 packet splenda

Mixing: Place in bowl of hot water until sides are a bit melty. Spin once on light ice cream. scrape sides and pack the pint down. Re-spin once.

Should be ~210 calories and have 23g protein.

[alex_uk]

This thread has me seriously tempted by a creami, curious if anyone other than Chris uses it enough to justify the purchase? For me I guess that would need to be weekly.

I’m actively trying to reduce clutter and frivolous spending, but I’m happy to spend on things that are or would be of genuine value to me.

[dchris]

I definitely use it weekly. It’s really too easy and tasty not to. Once you nail the recipe, it becomes a 10 minute prep and 3 minute spin up when ready to eat. Can’t beat it for qty of protein and great taste.

[Chris_Shugart]

If you take the time to learn how to use it, it’s definitely worth the counter space. I mean, I’ve eaten ice cream every day for the last year or so… and I have abs. How fun is that?

Of course, you have to make the right recipes for that effect. I belong to a Reddit sub where people share CREAMi ideas and, well, some of those folks are just making themselves fatter and sicker. It’s about 50/50: half are using protein powder and healthy ingredients, including a couple of competitive bodybuilders.

While it’s a “treat” for sure, it’s also a big part of my overall diet. It’s how I get 50+ grams of my protein allotment every day, and I have it at night so I get all those cool micellar casein overnight MPS effects.

[dchris]

@Chris_Shugart

themselves fatter and sicker.

This is why I can’t join those threads. I will immediately make delicious things that do not help me. One Core Power 42P shake, with a TBSP of sugar free, flavorless jello mix mixed up in freezer is the most delicious mix. I’m sure if I had something sweet, it would make my recipe no longer taste good. Like going from Coke Zero to real sugar Coke.

[alex_uk]

@dchris

It’s really too easy and tasty not to

Haha that’s a solid sales pitch right there!

@Chris_Shugart

I mean, I’ve eaten ice cream every day for the last year or so… and I have abs. How fun is that?

Another great pitch.

@Chris_Shugart

While it’s a “treat” for sure, it’s also a big part of my overall diet. It’s how I get 50+ grams of my protein allotment every day, and I have it at night so I get all those cool micellar casein overnight MPS effects.

That’s pretty cool, I usually do greek yogurt and whey at night, which is pudding-y I suspect I’d enjoy the creami even more.

@Chris_Shugart

some of those folks are just making themselves fatter and sicker.

I’ll try and avoid this… No promises.

[Chris_Shugart]

Lemon Drop Ice Cream

Ingredients:

• 12 ounces milk (1%)

• 2 scoops Metabolic Drive Vanilla

• 1.5 teaspoons lemon gelatin, sugar-free

• 2 tablespoons lemon juice

• Optional: A dash or two of lemon-lime beer salt

Directions:

1. Whisk everything together and freeze.

2. Spin on the Lite setting.

3. For a soft-serve texture, re-spin with a tablespoon of extra milk or lemon juice.

Notes:

1. Lemon zest would punch this up nicely. I’ll try that next time around.

2. Experiment with half a teaspoon more or less of the lemon gelatin and find what you like best.

3. If your gelatin separates a little and sticks to the sides during freezing, run a pastry spatula or butter knife down the side after the first spin, then re-spin or remix.

Soft-serve version:

[dchris]

I’m going to have to try this. With summer, lemon ice cream with raspberries sounds great.

I made a butterscotch flavored last night. This was one of my favorites so far. I also always top my ice cream with flakey sea salt.

[Chris_Shugart]

Nice! A lot of folks add a pinch of salt to every recipe regardless of flavor. I don’t remember to do it very often, but the Twang stuff was good.

[Chris_Shugart]

Cashew Crunch

Ingredients:

• 12 ounces cashew milk, unsweetened

• 2 scoops Metabolic Drive Vanilla Protein Powder (60g).

• 1-2 tablespoons cashew butter: creamy, unsweetened

• 1/4 cup chopped cashews

Directions:

1. Whisk milk and protein powder. Freeze.

2. Spin on the Lite setting.

3. Make a hole in the ice cream and add the cashew butter and cashews. Hit mix-in. Option: Add a teaspoon of extra milk at this point for a soft-serve texture.

Notes:

1. One or two tablespoons of cashew butter works. Obviously, two adds more cashew flavor and a softer texture. It’ll just cost you 95 additional calories. Powdered, defatted cashew butter is available if you want to reduce the calories.

2. I added the cashew butter as a mix-in, and it worked fine. Some add nut butters to the base. Blended, that should work fine. Now, the user’s manual says, " Chocolate hazelnut spread and nut butters do not mix well." Worked fine for me.

3. This recipe works great too with cow’s milk (and moo-juice always leads to a better creamy texture than plant-based milks.) I was just trying to pack in more cashew flavor with the cashew milk.

4. About 48 grams of protein per pint.

[Chris_Shugart]

Cherry Cheesecake + Cone Review

Ingredients:

• 12 oz 1% milk

• 2 scoops Metabolic Drive Vanilla Protein Powder (60g).

• 2 tablespoons cheesecake pudding mix, sugar-free

• 1/4 cup dark cherries packed in juice (canned, no added sugar)

Directions:

1. Whisk together the protein powder, pudding mix, and milk. Freeze.

2. Spin in the Lite setting.

3. Give the cherries a rough chop. Dig a hole in the ice cream and add the cherries along with a little of the juice. Hit the mix-in button. You could also add just a little juice and re-spin first for more of a soft-serve texture.

Cone Review:

I limit wheat and sugar, so ice cream cones are usually off the table. But I did find a brand that’s gluten-free, 0 grams of sugar.

Here’s a quick review:

• Calories per cone: 20
• Texture: Nice and crunchy
• Flavor: Nonexistent

So yeah, they’re okay for crunch and nostalgia, but it’s like eating packing peanuts. I’ll eat them, but probably won’t re-buy. Kinda fun though.

[Chris_Shugart]

Soft-Serve Cheesecake

The soft-serve variation of my dark-cherry cheesecake recipe above:

Ingredients:

• 10-11 oz 1% milk

• 2 scoops Metabolic Drive Vanilla

• 1 tablespoon cheesecake pudding mix, sugar-free

• 2 ounces cream cheese (I used fat-free.)

• 1/4 cup cherries packed in juice (canned, no added sugar)

• 1 tablespoon reserved juice from canned cherries

Directions:

1. Add the protein powder, pudding mix, and milk to the pint. Soften the cream cheese (a few seconds in the microwave) and toss it into the pint. Hit it with an immersion blender. Or use a regular blender to blend all those ingredients, then pour into your pint.

2. Freeze.

3. Wait patiently.

4. Spin in the Lite setting.

5. Add the reserved juice. Hit the re-spin button.

6. Dig a hole in the top of the ice cream and add about 1/4th cup of the cherries. Hit mix-in.

Notes:

• For a strong cheesecake flavor, try two tablespoons of the pudding mix.

• I used an ounce or two less milk than normal with this one to make room for the cream cheese.

[Dani_Shugart]

@Chris_Shugart

• 1/4 cup cherries packed in juice (canned, no added sugar)

This is what makes it my favorite. Summer requires fruity ice cream.

[Chris_Shugart]

Simple Neapolitan

Neapolitan: chocolate, vanilla, and strawberry… because who can decide? We can’t make that side-by-side in a CREAMi, but we get close by making a simple variation of all three flavors, then scooping them into the same bowl. Also, one of my goals here is to show that you can make great ice cream without a dozen ingredients and a chemistry set.

In the recipe below, the ingredients list what you need for all three pints. I’ll break it down in the directions.

Ingredients:

• 36 ounces milk (1%)
• 2 scoops Metabolic Drive Protein Powder, chocolate
• 4 scoops Metabolic Drive Protein Powder, vanilla
• 2 teaspoons strawberry gelatin, sugar-free

Directions:

1. First Pint: Whisk 2 scoops of chocolate protein powder into 12 ounces of milk. Freeze.

2. Second Pint: Whisk 2 scoops of vanilla protein powder into 12 ounces of milk. Freeze.

3. Third Pint: Whisk 2 scoops of vanilla protein powder into 12 ounces of milk, plus the strawberry gelatin powder. Freeze.

4. Spin all three pints on the Lite setting. As always, if it looks crumbly, add 1-3 teaspoons of extra milk and re-spin.

5. Toss a scoop or two of each into a bowl and enjoy.

[Lonnie123]

What was the recipe? I love butterscotch

[Chris_Shugart]

My butterscotch experiment wasn’t great, but I just add a tablespoon or two of sugar-free butterscotch pudding mix to a basic vanilla base. It wasn’t bad, I just don’t think butterscotch ice cream was good combo for me.

I wonder if butterscotch syrups would work though.

[Chris_Shugart]

Pumpkin Pie

I was going to make a Thanksgiving ice cream, but the giblet gravy and green bean casserole recipes didn’t work out. So, here’s pumpkin pie.

Ingredients:

• 10-11 ounces milk (1%)

• 2 scoops Metabolic Drive Protein Powder, vanilla

• 1/2 cup pure pumpkin (canned)

• 2 teaspoons pumpkin pie spice blend (see note below)

Directions:

1. Put all the ingredients into a pint and give them a good whisking. Freeze.

2. Spin on the Lite setting. Option: If it looks crumbly or you prefer a soft-serve texture, add a dollop of extra milk and re-spin.

Notes:

• I used the pre-made spice blend shown in the pics, but if you don’t have that handy, just add cinnamon and a little ginger, nutmeg, allspice, and clove, to taste.

• Use an ounce or two less milk than you usually do to make room for pumpkin. I used about 10 ounces instead of 12.

[Chris_Shugart]

Sweet Heat: Jalapeño

Ingredients:

• 12 oz milk (1%)

• 2 scoops Metabolic Drive (60g), vanilla

• 2 tablespoons diced jalapeños (jarred, tamed)

• 1 tablespoon juice from jarred jalapeños

Directions:

1. Whisk together the milk, protein powder, and jalapeño juice. Freeze.

2. Spin on the Lite setting. As always, if it looks icy or you prefer more of a soft-serve texture, add a bloop of extra milk and re-spin.

3. Dig a hole in the top and add the diced peppers. Hit the mix-in button.

Note:

• Adjust the heat level by adjusting the amount of juice and diced peppers added. I used “tamed” jalapeños (less hot), and the heat level was mild. I thought it was too mild at first, but after several bites, the heat level rose. Use full-strength peppers if that’s your thing.