r/ninjacreami

Hi all, I’ve had a ninja creami for about a year now. I had forgot about it and recently came back to it. All my recipes had an icy texture (due to either a lack of bulk/mass or using a large amount of erythritol) and now I’ve purchased allulose, guar gum, inulin, xylitol along with the xanthum gum I already have.

I wanna know if my base that I’m creating is good or not. Specifically if jhermann could help it would be amazing! Haha. I used his github a lot

Vanilla base (testing):

- Milkpro Milk 400g (per100g: 53 kcal, 4.7g sugar, 8g protein, 0.5g fat). This is a fairlife dupe & lactose free
- Erythritol 10g
- Liquid Sucralose 1g
- Allulose 25g
- Xanthan gum 0.5g
- Guar gum 1.5g
- Vanilla extract 7g
- Salt 1g
- Inulin 12g

I wanna know if this will turn it crystally or closer to a smoother texture. It has a PAC of 28.7, and a serving temp of -12.7°C according to a calculator

Please let me know if this is good guys, and if in your guys experience this will yield a non-crystal, scoopable ice cream that has a similar mouthfeel to normal ice cream (I’m aware it will never be the same)

I'm a bit surprised that there is not a single brand in the EU (specifically BE/NL for me tbf) that uses a similar ultra filtration method like Fairlife to produce milk.

yes you can easily buy high protein drinks here but that's just with added protein instead of the filtration process that fairlife uses

For reference /100ml :

fairlife 2%

• Total Fat: 1.875g
• Total Carbohydrate: 2.5g
• Total Sugars: 2.5g
• Protein: 5.42g

fairlife fat-free

• Total Fat: 0g
• Total Carbohydrate: 2.5g
• Total Sugars: 2.5g
• Protein: 5.42g

I live in Denmark, I can buy stevia, sucralose, cyclamate and saccharin at affordable prices. They are often even cheaper, than sugar, because you only need to use so little per container.

But when I start to look for the sweetners i often see used in the US, like monkfruit, erythritol and allulose, the price starts to skyrocket.

For example I can find a 16oz/450g bag of Lakanto, Monkfruit Sweetener with Allulose, for about 12 euros, but considering its a 1:1 sugar replacement, I suspect that one bag wont last very long. People that have used this brand, how much do you use per container(I use the Deluxe)?

A 1000g bag of pure erythritol, costs 11 euros, and thats even less sweet than sugar.

Pure allulose appears to be even more expensive. I havent been able to find pure monkfruit.

So for people based in Europe, what kind of sweetner combo are you using? How do you reduce the costs?

Ive seen somwhere on this sub that i cant make ice cream without sugar of fat because it will breake the mschine. But i have seen influencers using just milk or literally just Frozen fruit and water. How do i know if something will breake the machine? And if i have to ads sugar, how do i know how much is enought, for example, for just a milk ice cream ?

$300 bucks with 70 dollars in Costco cash. Is that a good deal? Is the soft serve one worth the extra cash compared to the normal one?

I'm looking to buy a Ninja Creami, but my main concern is that all the protein ice cream recipes don't actually taste that good. Kind of like all normal protein powder recipes we all see on social media which end up having that distinct protein powder grainy "dirt" taste.

So I'm wondering, is the ice cream the same? Unfortunately only way to find out without being able to taste is to ask.

So I’ve made some recipes with pudding mix and I can’t seem to find a decent recipe without pudding mix. In particular I’ve been trying to make peanut butter ice cream.

When I use milk, sugar and peanut butter the ice cream tastes more like ice and the peanut butter taste isn’t strong.

Is there something basic I’m missing or is it best to just use pudding mix ?

I've just recently gotten a ninja creami, and I've made quite a few pints. The one thing throwing me off is the absolutely atrocious chemical taste of the first few bites.

My vanilla base is this:

• 400g protein milk (a-la fairlife milk for the north americans)
• 5g vanilla bean paste
• Pinch of salt
• 1ml Xanthan gum
• 10g Monkfruit sweetner

I have no idea if it's monkfruit or xanthan gum that's causing it. I've tried to reduce the amounts, but there's absolutely no flavor difference at all. I still get that chemical taste. I'm kind of at a loss. To me it tastes kind of like the xanthan gum smells, but the flavor is just as strong no matter what amount I use (tried from 1.5ml to 0.5ml). I've tried it with other kinds of milk as well.

It tastes fine after a few bites, but that first one is so bad, I need a minute after. Does anyone have any idea what that flavor could be, and what I could replace it with?