Chunky Monkey
- 12 oz fat-free milk
- 2 scoops MD Protein, vanilla
- 2 tablespoons banana pudding mix, sugar free
Freeze, spin it on the lite setting, then add the mix-ins:
- 2 tablespoons chopped walnuts
- 1 tablespoon dark chocolate chips
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Pina Colada
Base:
- 1 can full-fat coconut milk – 13 oz
- 2 scoops MD Protein, vanilla
Freeze it, spin it, then do this:
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Get some canned pineapple. Chop up 1/4th of a cup and set aside.
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Reserve 1 tablespoon of the pineapple liquid from the can. Add it your ice cream and hit the “re-spin” button.
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Now add the chopped pineapple and hit the “mix-in” button.
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Top with coconut flakes.
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Macadamia Nut
Base:
- 1 can (13 oz) lite coconut milk
- 2 scoops MD Protein, chocolate
- 1 tablespoon chocolate pudding mix, sugar-free
Freeze overnight, spin, etc. etc.
Mix-in:
- 1/4th cup macadamia nuts, chopped
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Because of this thread, I just ordered the Ninja Creami. I could eat ice cream every night so the tought of having healthy ice cream as a possibility is very appeling to me and all those picture of ice cream were pressuring me to buy one! Very excited to try this!
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Awesome! You’ll love it. It can be a bit tricky to use the first time, so feel free to ask me any questions.
And yes, I’ve had ice cream every night since I bought the thing! Last night was cherry:
Base:
12 oz 1% milk
2 scoops MD Protein, vanilla
1 teaspoon cherry gelatin mix, sugar-free
Mix-in:
1/4th cup frozen black cherries, chopped
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@Chris_Shugart, have you had a mudslide? While on vacation in Jamaica, I drank several a day as they were like a chocolate milkshake with an alcohol kick. Would you be able to conjure up sounding similar, sans alcohol of course. I’ll handle that part😬
That’s a fun idea. I’ll look into it. I’m not sure how the booze will react, but if it’s added after the ice cream is frozen and spun as a “re-spin,” it should work.
You know, the sickest I’ve ever been was when (many, many moons ago) I went to an Olive Garden for a cheat meal, ate a huge Tour of Italy, soup, at least a basket of breadsticks, then ordered an alcoholic ice cream drink for dessert. I had to be driven straight home, not because I was drunk but because I was so nauseated. That forever ended my desire for “dessert booze.”
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I got your back. So liquor never actually freezes at home freezer temps (you can use a blast chiller if you really want), so it will prevent big ice crystals from forming in the initial mix, making it smoother and creamier. Since alcohol is a bipolar molecule it can bond to both water and fat.
Just don’t add too much or it will never freeze. It will just become that sad milkshake you had.
Alternatively you could reduce it by about 75% to get the flavor but not the alcohol effects or calories, since ethanol boils off at about 170f, and water boils at 200f, so at that reduction point you’ll be fine. Just do the reduction first - adding anything to the alcohol can bond to will stop the distillation.
Idea for breakfast - Exhausted Parent. Bourbon-spiked espresso and chocolate MD protein ice cream swirled with bittersweet chocolate chunks.
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If you’re not a piña colada fan, this will blow your expectations out of the water. I’ve always hated the coconut + pineapple combo but this was different and better than I ever would have expected. I couldn’t stop eating it. 
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I’m currently living in Texas and went to an ice cream shop that specialized in alcohol infused ice cream. They had to use liquid nitrogen. Usually I can take or leave ice cream but this was fantastic. Brain freeze and a potent buzz was quite the combination.
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Not a pina colada fan but I’m trying all these when I scrape together enough to purchase a Creami. I have an open mind. 
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SAME! When Chris was making it, I asked why he would waste ingredients on such a gross flavor. But then when we were sharing pints that night, I basically took over on the whole thing and wouldn’t trade with him. So he won.
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Love the name and the recipe sounds right up my alley…. Now where’s my Creami?
EDIT: @Chris_Shugart, here’s another one for you to bring to life, Dr. (Creami) Frankenstein.
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Another idea. Do a raspberry and chili sorbet with yohimbe-infused sugar-free crystals as a garnish and call it Hot Rox.
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@Brant_Drake Nah, man, cannot tolerate yohimbe.
That’s why it’s a garnish, you can leave it off.
I don’t have a Ninja Creami but once upon a time I used to make ice cream regularly with a Cuisinart home machine. It’s been awhile.
This is a bit higher effort, but here’s the only recipe [of mine] I can find right now.
Roasted Strawberries, Balsamic Vinegar, Black Pepper
1 lb strawberries
3 tbsp sugar
4 tsp balsamic vinegar
3/4 tsp fresh ground black pepperHull and quarter. Mix all ingredients. Simmer under foil for 30 mins at 375. Remove and chop with shears.
Mix together with ice cream base and let meld overnight.
Vinegars and pepper can vary in their sharpness, so adjust accordingly.
I made it with a vanilla custard base, but it should work with most plain or vanilla bases.
Ice Cream Base
1-1/4 cup whole milk (300g)
1-1/2 cup granulated sugar
1-1/2 cup cream (34-38%)
2 egg yolks
1/4 tsp vanillaHeat, temper yolks, heat to coat spoon (178F), add vanilla. Chill.
I actually scaled this and made it for my wedding… with a home ice cream maker. Maybe not the smartest decision.
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I found this thread interesting and am looking into getting one. I have a standard ice cream maker I have not used for a few years, which might be better for traditional cream based recipes. But it sounds like this one might be better for proteinaceous blends, healthy meal alternatives, experimenting.
It also seems easy to make many different flavours and different types over just one big batch of one thing. The wait is no big deal. Taking up less freezer space is helpful.
In Canada the normal ones run C$150 and deluxe ones quite a bit more. My understanding is that the deluxe can handle bigger sizes - make two pints instead of one, or something. But the smaller size better suits my needs.
You can buy additional compatible pint things on Amazon, usually sets of four.
Some questions.
- How many pint things might you need per person?
- Different settings - very different results?
- SeriousEats suggested always mixing twice, not just if powdery. Agree?
- Anything this didn’t handle well so far? I started with a cheap smoothie blender that did not do that well with unprepared seeds or dried fruit, but did okay with fresh and frozen fruit and powders. A better blender had no problems. Any equivalent thing for this?
- People said it was loud. People say this a lot. Doesn’t bother me much.
Thanks for your advice!
I get enough for two portions. But Chris-level ice cream eating might require more.
Imagine the base is an ice cube, and the settings are how long you take a chainsaw to it. So matching your ingredients to the setting matters.
Again, depends on the composition. The good thing about the pints is you can have a bunch of varieties, and if it’s too loose, refreeze it and pull a new flavor, then try a different setting.
Blend your base then add any solid items by hand with a spatula.
I have kids and play metal in the background, work in professional kitchens, so no idea.