I’ve never tried goat’s milk, but it supposedly contains probiotics and digestive enzymes, a little CLA, and a few other good things that give it a hoof up on cow’s milk. So, why not?
Well my wife didn’t like it all. Too much planning and work involved according to her. I didn’t really like the taste of anything we tried, but I feel we didn’t give it enough time to try enough recipes.
Not sure about it. I’m not that bothered by the noise, but maybe if you have young kids in the house and want to make ice cream while they were sleeping, it’d be worth it. Or as one commenter said on IG, maybe a trash can from Target does the same thing.
12 oz of Fairlife chocolate milk, 2 scoops of chocolate protein powder.
I did freeze over night. The consistency was rock hard and the Creami had trouble with it. I had to use the ice cream setting three times to get it to fully mix, the third time I added a small amount of more chocolate milk to help soften.
Verdict, super creamy chocolate ice cream. Son crushed half a pint and got in just under 30 grams of protein in the process.
I assume this is from over-freezing or too cold of a freezer temp?
Ninja is adamant about keeping the base level so you don’t damage the blade and I worry that these bumps affect that, so I always scrape them flat with the side of a thick spoon before spinning, just in case.
But Ninja also wants the base to be rock hard. I have some pics above of what it looks like if you under-freeze a pint. It’s fine actually, just more like soft serve.
Yep, it kinda pushes up in the middle when freezing. Maybe it’s no big deal since the bumps are right in the center, but I don’t want to damage the machine. In all honesty, if it died I’d buy another one immediately.
The main thing Ninja wants us to avoid is freezing the base unlevel, like frozen at a slant. I put a Silpat in the bottom of my freezer to level it out.
Gotcha, yeah that makes sense. Seeing my son devour the ice cream and ask for more, I definitely would buy another as well. Going to be a staple at my house going forward.
In many ways, it’s great for teaching delayed gratification. Tell your kiddo that you’re making ice cream, make the base, add it to pint, then say, “Now you can have ice cream… tomorrow.”
I am thinking about trying some coffee creamer in my vanilla protein powder mixture tonight.
Recipe would be 12 oz of 30 calorie vanilla almond milk, 2 scoops of vanilla protein powder. Spin on ice cream. Pull out and add a pour of Starbucks almond milk caramel macchiato and hit add in.
