I’ve used all the milks as you’ve seen above, and the key to creaminess is fat and the type of protein powder used. A little fat is typically better but I’ve had good luck with Milk 50, another version of FairLife — ultra filtered, so less watery.
For protein, obviously I’d say Metabolic Drive, but the micellar casein really does add creaminess without adding fat calories. But you can make anything work. My go-to is just Milk 50, which is skim, and two scoops of MD.
You’ll see people using a lot of added gums and thickeners but that’s because they using some discount whey-only protein powder. Not needed with MD.
FYI, I made one once with all heavy cream and MD — request from a friend. Yes, it was amazing, but about 200 calories per bite. 
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Jesus thats crazy. Is regular Ice cream even made out of ALL heavy cream?
I think we’ve covered it in the thread before but the difference between what we make here at 1/5 the calories and “the real thing” is so minor that its definitely not worth the extra calories.
Regular ice cream is typically 1 part heavy cream to 1 part whole milk. Sometimes it leans slightly richer, like 3:2 (cream:milk), depending on the style. So yeah, all heavy cream and protein powder was nuts. But the lady that requested it was on keto so she asked for high fat. That’ll do it!
I prefer to lean toward the lighter side and eat the whole thing instead of making one that’s 6 tiny high-cal servings.
If you go super-low calorie, like using unsweetened almond milk, MD makes it pretty darn good, but adding a tablespoon of sugar-free pudding mix adds extra creaminess and a more “real ice cream” mouthfeel. I think I have a pistachio ice cream above using that recipe.
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How is her weight loss going?
She’s not trying to lose weight and I don’t think she needs to, but she feels better and has less aches/pains when she reduces carbs. She’s a dear friend of ours, and I’m sure she’s not expecting to eat ice cream (made with heavy cream) every day.
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Here’s a couple of pics from tonight just basic almond milk and 2 scoops of chocolate protein with a dash of hot chocolate powder, only needed to mix this one one time after I microwaved for a minute. I tried to capture that melty/wet ice cream texture that I find so amazing from this machine.
The other cool thing to do is eat half, freeze the other half and then milk shake it by filling it up with milk again the next day, great texture
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Microwaving the pint before the initial spin? If so, be careful with that. The base needs to be hard frozen (just scrape down the icy hump if you have one). It can ruin the machine. Lots of people do that by running hot water over the pint, but that can lead to spinning the base when it’s not attached to the sides. Burns up the machine. It actually voids the warranty.
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We need to normalize this.
I’ll put a quart or a half-gallon tub back in the freezer.
But a pint?
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It’s still rock hard, just not rock rock rock hard, jus saves me from spinning it twice 9 times out of 10. I trust you won’t report me to ninja I hope 
Dragon Fruit
I first tried dragon fruit while visiting Thailand. I don’t see it often where I live, but I recently came across it frozen at the grocery store. My first thought: “Can I make ice cream with it?” Answer: Yes, yes I can. Check it out:
Ingredients:
• 10 ounces milk (I like Milk 50, vanilla)
• 2 scoops Metabolic Drive, vanilla (60g)
• 1/4 cup frozen dragon fruit
• Optional: 1 drop of natural red food coloring
Directions:
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Whisk together everything but the dragon fruit. Freeze.
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Spin on the Lite setting.
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Dig a hole in the top if needed and added the fruit. Mine came pre-chunked.
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Hit the mix-in button.
Acai Berry
Acai berries are super berries. Really good for ya. But you can’t find them fresh unless you live in the Amazon basin. They go bad within a day of harvesting. Luckily, we can get them pulverized and frozen into bite-size pieces (and as a powdered supplement). Here’s how to Ninja CREAMify them:
Ingredients:
• 10 ounces milk (I used Milk 50)
• 2 scoops Metabolic Drive, vanilla
• 1/4 cup frozen acai berries (Pitaya Foods), more as topping
Directions:
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Whisk together everything but the berries. Freeze.
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Spin on the Lite setting.
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My acai berries were chunked into little squares and frozen solid (pic below). They were taking forever to thaw, so I microwaved them for 30 seconds. This softened them up and created a delicious, but not-overly-sweet juice.
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Dig a hole in the top of your spun ice cream and add the berries and some of the juice. Hit the mix-in button.
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Use some of the reserved juice as a ridiculously healthy topping.
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Happy B-Day to me :).. be coming by for tips, tricks and tastes.
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Awesome. Main thing to remember is that you have the Deluxe, so you’ll need to adjust any recipe here I posted since I have a standard. Have fun with it!
If that means ‘make bigger batches’..I’ll be alright with it.
E
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Yep! Basically, take any recipe for the Standard and 1.5x the ingredients for your Deluxe model. That’ll do it for most ingredients.
Sure did.. here’s my first try at it:
-Cinnamon Apple pie filling
- Half & half
- Extra cinnamon and allspice
- Pinch of salt
- Vanilla Ice Cream protein powder.
- Came out too thick, added milk and mixed in= real smooth and tasty
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4 servings in 1 container=
-Pro 20g.
-Card 25g.
-Fat 8g.
That’s a surprisingly low amount of fat given you used half and half as the base!
Yeah, it wasn’t too much (and didn’t work to well).. added milk saved the day.
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The texture looks great at the end there
