The Ninja CREAMi Thread

[dchris]

My wife bought the Ballerina Farms cinnamon maple protein. It’s absolutely delicious with raw milk. She then made another batch with pumpkin flavoring.. one of best combinations I’ve had and I don’t usually like pumpkin

[Chris_Shugart]

Apple Pie Frozen Yogurt

Ingredients:

• 1 cup yogurt, plain, low-fat

• 1/2 cup milk of choice (I used A2 reduced fat)

• 2 scoops Metabolic Drive, vanilla

• 1/4 cup apple pie filling (canned), no added sugar

• Spices: Several dashes of cinnamon + a dash each of nutmeg, cardamom, or clove

Directions:

1. Blend the yogurt, milk, protein powder, spices, and pie filling. Add to pint and freeze.

2. Process on the Lite setting.

3. Top with additional cinnamon and pie filling

[Chris_Shugart]

Cinnamon Walnut Ice Cream

I tried out a couple of different ratios for this cottage-cheese-based ice cream. This was the best.

Ingredients:

• 1 cup cottage cheese, 2%
• 2 scoops Metabolic Drive
• 1/2 cup milk. I used Milk 50, vanilla
• Cinnamon (as much as you want)
• 1/4 cup chopped walnuts

Directions:

1. Blend the cottage cheese, protein powder, milk, and cinnamon. Pour into pint and freeze.

2. Spin on the Lite setting.

3. Add walnuts and hit the mix-in button.

4. Top with more cinnamon and walnuts as desired.

Notes:

1. Cold foods mute flavors, cinnamon included. So add as much as you think you want, then a shake or two extra. You can also bloom the cinnamon briefly in warm liquid before chilling. This extracts and stabilizes more of its aromatic compounds. I didn’t bother with it, though.

2. I tried this recipe with more cottage cheese, less milk, and only one scoop of protein powder. It was good, but much more cottage-cheesy tasting. If you like that, though, go for it.

[Chris_Shugart]

Pumpkin Spice Latte

Slip on your cute UGGs, peep some leaves, embrace your basic B, and enjoy this ice cream version of the Starbucks favorite.

Ingredients:

• 1 cup milk (I used Milk 50, vanilla)

• 2 scoops Metabolic Drive, vanilla

• 1/2 cup pure pumpkin puree

• 2-3 teaspoons instant espresso or decaf coffee

• 1 teaspoon pumpkin pie spice blend (See note.)

• Pinch of salt

Directions:

1. Blend all the ingredients. Freeze.

2. Spin on the Lite setting.

3. As always, if it looks a little crumbly, add a splash of milk and re-spin.

Note: If you don’t have the pumpkin pie spice blend, just add a lot of cinnamon, then a little nutmeg, ginger, and clove.

[Lonnie123]

I’ve come to enjoy the milkshake function quite a bit this last week or two. Basically just make a half pint (or eat half) and then add your favorite type of milk back to the max fill line and use the milkshake function

@Chris_Shugart that new pumpkin spice latte might work really well with this function

[Chris_Shugart]

Nice! I’ve never even tried the milkshake function. Your method sounds convenient and simple though. Thanks!

[Chris_Shugart]

Caramel Frappuccino

Starbucks used to sell ice cream in grocery stores, but it was discontinued over a decade ago because you’re too damn fat.

Here’s my healthed-up version:

Ingredients:

• 12 ounces milk (I used Milk 50, vanilla)
• 2 scoops Metabolic Drive, vanilla (60g)
• 2 tablespoons sugar-free caramel syrup (I used DaVinci)
• 2 teaspoons espresso or decaf coffee
• Pinch of salt

Directions:

1. Whisk or blend all the ingredients. Freeze.

2. Spin on the Lite Setting.

3. Does it look crumbly? If so, add a splash of extra milk or half-n-half and re-spin.

Note: Play around with the amount of syrup and/or coffee to really dial in the flavor you like. So, 1-3 tablespoons of syrup, or 1-2 teaspoons of instant coffee/espresso.

[Markdavid]

Ok Chris, I took the plunge and bought a Cremi, but it’s the Deluxe model, which does 24 Oz “pints”. Will your recipes work for it, or is the machine or settings different? Also, what about xanthan gum? Have you ever used it? Heard from some that it can help with texture.

[Chris_Shugart]

I’m not familiar enough with the Deluxe. I assume you just adjust the amounts up by 50%. Not sure if you can use the same amounts in the larger machine.

Gums are tricky. Easy to use too much. I never use them because they aren’t needed with Metabolic Drive. If you try one, go easy.

[isaac_allen]

I have the deluxe model too. It’s basically the same thing just with larger container sizes. Chris’s recipes will still work as is, they just won’t fill the container, but you don’t have to fill the container to the max line for it to work the same. If you want prep a larger amount to maximize your container size in the deluxe, you can use the same ratios as in Chris’s recipes to add extra. I’ve tried just upping the amount of liquid and kept everything else the same or added a slight bit of the “extras” (Protein, flavorings, or mix ins), and his recipes still come out great. Enjoy your new creami. I’m impressed that Chris still keeps coming up with great variations.

[Chris_Shugart]

Good info, and thanks!

[Chris_Shugart]

Blackberry Jam Frozen Yogurt

This is my jam. (See what I did there?) Here’s how to make it.

Ingredients:

• 1 cup Greek yogurt: plain, unsweetened, 0%

• 1/2 cup milk (I used Milk 50, vanilla)

• 2 scoops Metabolic Drive vanilla (60g).

• 1/4 cup blackberries (I used frozen)

• Mix-in: 1 tablespoon blackberry jam, sugar-free

Directions:

1. Blend the yogurt, milk, protein powder, and 1/4 cup blackberries. Pour into your pint and freeze.

2. Spin on the Lite setting.

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

Notes: You can also skip the jam during the mix-in and just add more blackberries. Other berries work great too.

[Chris_Shugart]

Protein Poltergeist: Dark Chocolate, Dark Cherries

Ingredients:

• 12 ounces milk (I used Milk 50)
• 2 scoops Metabolic Drive, chocolate (60g)
• 1 tablespoon cacao powder
• 1/4 cup dark cherries, chopped (canned in 100% juice)

Directions:

1. Whisk together the milk, protein powder, and cacao powder. Freeze.

2. Spin on the Lite setting.

3. Add chopped cherries and hit mix-in.

4. Options: Top with a spoonful of the cherry juice. Bloody delicious!

[Chris_Shugart]

Churro

Ingredients:

• 12 ounces milk. I used Milk 50.
• 2 scoops vanilla Metabolic Drive.
• 1/4th cup chopped churro chips. I used Siete grain-free.
• 1/4th teaspoon cinnamon

Directions:

1. Whisk the milk and protein powder together. Freeze.

2. Spin on the Lite setting.

3. Dig a hole in the top if needed and add the cinnamon and churro chips.

4. Hit the Mix-in button.

Notes: This is a “spin and eat” ice cream because the churro chips will eventually get soggy. Still tasty, but it’s all about that crunch. You can also add the cinnamon in step one if you prefer. Doesn’t make a big difference.

[I_Gym_Daily]

I’m yet to pull the trigger on a Ninja Creami, but this thread is making it very appealing!

[dchris]

Took my first stab at the turtle shell chocolate. Wow.. what a game changer. Half a 90% chocolate bar, a tsp of coconut oil microwaved and then added flaky sea salt into mix, stirred and dumped into the ice cream container and stirred. Ended up with ribbons of salty chocolate.

[Lonnie123]

Chris I always appreciate the extra effort you put into to the theme of the ice cream for the picture, but does Dani know how much time you spend setting up the perfect shot to share your ice cream creations with the bros on t nation ?

[dchris]

Funny you say that. I almost posted this yesterday, but didn’t want the shame of my half assed presentation. The ice cream is a bit more ‘wet’ than usual, because I didn’t put in freezer until 2pm and made it at 8pm. Was a damn good salted chocolate, vanilla shake.

[Chris_Shugart]

Weirdly, I forget to about the “Magic Shell” trick, which is crazy since I eat dark chocolate anyway every day. Thanks for the reminder!

[Chris_Shugart]

I think she’s mildly amused, to say the least. At least her home decor gets appreciated by a wider audience.