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Ninja Creami Adventures
Приєднався 14 сер 2020
I experiment with different flavors and techniques using the Ninja Creami Deluxe. I try to create the ultimate desserts, but I post the videos even if I am unsuccessful. I'm not afraid of mistakes and disasters, because that's how we learn what not to do! My recipes are not simple, and I go into too much detail at times, but hopefully this information is useful. I create decadent full-fat ice creams, light protein fitness ice creams, frozen yogurts with various fruits and herbs, sorbets, custards, and gelato. I don't like to measure anything, but approximate and taste. Most of my creations are delicious, so I hope my ideas will inspire you to try something unconventional.
Oatmeal Cookie Ice Cream
1/4 c quick oats
1 c milk (I use almond)
Soak overnight in fridge.
On stovetop, cook:
1 T butter (optional)
1/4 c oats
1/4 c walnuts
1/4 c brown sugar (I use brown Swerve)
1 T cinnamon
1/2 t nutmeg
Pinch of salt
1 t molasses (to taste)
After browned and sauce has thickened, place on parchment paper to cool.
In Deluxe Creami container, blend:
Overnight oat mixture
2 dates
1/4 c monk fruit sweetener
1 c cottage cheese
1 T vanilla
Dollop of vanilla bean paste
Add 1/2 of cooked oat mixure and reserve the rest for optional topping.
Freeze for 24 hours. Spin on regular setting.
Raisins can be added if desired.
1 c milk (I use almond)
Soak overnight in fridge.
On stovetop, cook:
1 T butter (optional)
1/4 c oats
1/4 c walnuts
1/4 c brown sugar (I use brown Swerve)
1 T cinnamon
1/2 t nutmeg
Pinch of salt
1 t molasses (to taste)
After browned and sauce has thickened, place on parchment paper to cool.
In Deluxe Creami container, blend:
Overnight oat mixture
2 dates
1/4 c monk fruit sweetener
1 c cottage cheese
1 T vanilla
Dollop of vanilla bean paste
Add 1/2 of cooked oat mixure and reserve the rest for optional topping.
Freeze for 24 hours. Spin on regular setting.
Raisins can be added if desired.
Переглядів: 29
Відео
Pumpkin Spice Creami
Переглядів 6114 днів тому
I've heard from some people that fall isn't ice cream season. I beg to differ; I just change up my recipes. Pumpkin spice is wonderful in ice cream, especially with a bit of rum infused to deepen the richness. I made this using a small pie pumpkin, which is surprisingly easy to prepare. Bake one small pumpkin pie pumpkin whole for about 30 minutes at 375 degrees (until it starts to brown and th...
Chocolate EGGstravaganza
Переглядів 15314 днів тому
This chocolate ice cream is so creamy, luscious, and rich. It's hard to believe it's made with scrambled eggs! When mixed several times on the gelato setting, it has the perfect texture and has no eggy flavor. Thank you to my BFF Leslie for finding this recipe and making it for this video. It's magic! 6 scrambled eggs 1/2 C cocoa powder (we used Dutch processed) 1/2 C sweetener (or more to tast...
Peanut Butter Protein Creami
Переглядів 10228 днів тому
I love peanut butter ice cream, and this one comes out perfect, creamy, and delicious every time. Truth be told, my best friend came up with the recipe. She measures things while I just throw a bunch of ingredients together and freeze. This recipe is light, but it tastes like an indulgence. These ingredients can be altered if you like more or less peanut butter taste. 1 C almond milk 1/3 C brow...
Mint Chocolate Chip Lite Ice Cream
Переглядів 643 місяці тому
This was way too minty, but it was easily fixed by adding more cottage cheese and almond milk on the second spin. It needed a bit more sweetener as well. It's sometimes hard to tell how much mint to use, especially since I used some fresh mint from the garden. After adjustments, this ice cream was spectacular. It's also low calorie, low fat, and low carb.
Toasted Coconut Ice Cream
Переглядів 653 місяці тому
Toasted Coconut Ice Cream Unsweetened coconut, toasted 1 can coconut cream 1 cup whole milk 1/2 cup monk fruit sweetener 1/8 t guar gum pinch of salt 1 t vanilla Sorry, I was a bit confusing on this one. I was supposed to steep the toasted coconut in the milk and coconut cream, then blend, add the remaining ingredients, and freeze. The results were mixed: half the tasters loved it and half thou...
Traditionally Churned Orange Marmalade Ice Cream
Переглядів 763 місяці тому
While visiting family, I felt the urge to make ice cream. With no CREAMi available, I decided to try a traditionally-churned orange marmalade vanilla ice cream. My sister, Laurel, is an expert with the Cuisinart ice cream maker, so we worked together on this one. The rich, delicate base was a success; however, the Cuisinart bowl was not frozen solid, so the result was a bit more like pudding. I...
Peach Lavender Fro-Yo with Goat Cheese
Переглядів 333 місяці тому
This one is a little tart due to the goat cheese and Greek yogurt. It's good with the addition of a sweet topping like a honey glaze or candied nuts. I didn't cook the peaches on this one to create a fresh, bright flavor. Initially, the texture wasn't perfect, but it was smooth and creamy after it melted for a few minutes. I added apricot jam to the tart base and re-froze (not on the video). I ...
Gelato Tips - Spinning Several Bases
Переглядів 1573 місяці тому
I love dense, luscious gelato and have been attempting to get this texture with the Ninja CREAMi. I tried using the gelato button with lower-fat bases, but I kept getting a regular ice cream or soft serve texture. Gelato needs a slower speed spin to avoid air infusing the base. The trick is avoiding the re-spin button. If your gelato needs more spinning, use the mix-in button. I tested this on ...
Blueberry Cheesecake Gelato
Переглядів 1613 місяці тому
This gelato is made with egg yolks, milk, sweetener, and blueberries (cooked and fresh). Eggs are more work, and I actually prefer recipes without eggs, but I wanted to try it. I made a basic crème anglaise, then mixed it with the blueberries and chunks of cream cheese and cottage cheese. The ice cream turned out creamy and delicious, but I didn't get that dense gelato texture I was looking for...
Blackberry Plum Sorbet
Переглядів 93 місяці тому
This one has a strong flavor and packs a punch. I initially thought it was slightly too tart, but the flavor grew on me. I think it wins the prize for the prettiest color!
Peach Cobbler Ice Cream
Переглядів 603 місяці тому
I only had two large ripe peaches on the tree, which turned out to be not quite enough. The base was good, but I wanted more of a peach flavor. Once I added the toppings, it tasted just like peach cobbler.
Matcha Apple Milkshake Attempt
Переглядів 223 місяці тому
This didn't work out as a milkshake, but it was a creamy, tasty soft ice cream. I didn't notice much difference in the milkshake button compared to the regular ice cream setting. I'll add more oat milk for the next spin. Update: I now realize I didn't follow the directions for a milkshake. Next time, I'll fill ingredients to the lower level and fill with milk or liquid when blending.
German Chocolate Cake Ice Cream
Переглядів 684 місяці тому
This is one of my husband's favorite cakes, so I tried recreating it using a basic chocolate base, adding coconut and pecans. After the first spin, it was a bit chunky (but not at all icy), so I blended it and added milk. The flavor was delicious, and we are hoping the next spin will be more creamy.
Fresh Nectarine Fro-Yo
Переглядів 634 місяці тому
I was planning on making a peach cobbler ice cream, but these turned out to be nectarines, so I made a tart, fresh yogurt instead. I added limes, ginger, rosemary, and kumquat. It turned out creamy and packed with flavor. The small amount of cream I added was perfect. It initially looked like only half the pint mixed, but it actually functioned perfectly and was well mixed to the bottom. There ...
Girl you gotta post the written recipes in your videos!!!!!
I know-- I'm working on it. I wasn't very happy with the consistency on my last batch (the one I recorded), so I am fine-tuning the recipe and will post it soon. Thanks for watching!
Looks amazing! It would be just wonderful if you could include the written recipe in the description, including the possible variations she mentions. I'd be grateful.
Done!
@@NinjaCreamiAdventures Thank you so much!
Please shaee the written recipe in your videos. Thank you!!
I just added the recipe in the comments.
Just found you on here! Can you please share the written recipes in your videos? Thanks so much!
I just added the recipe. Thx for watching!
Next time add a pinch of salt! It will enhance the overall favour.
I agree. A pinch of salt makes ice cream flavors pop. I'll try it next time.
Any chance we could get the written recipe? Thank you so much!
Yes I can
Thank you! Do you think this recipe would make two pints?@@NinjaCreamiAdventures
That was fun! :) thanks for letting me make a guest appearance to make the weird scrambled egg chocolate CREAMi!
hello thx for your video, how many coco milk and others ingredients did you put in this recepe please ?
I need to start measuring better, especially for videos. I put about half a can coconut cream (7 ounces) and the same amount of coconut milk. I blended this with about 1/2 cup sugar or substitute (I usually use monk fruit) and 1/4 cup fresh pineapple. I added one ounce rum, coconut extract, and a pinch of salt.
THX for your response
I assume if you don’t like cottage cheese (like me) most recipes that call for it can have Greek yogurt instead?
Yes, Greek yogurt is wonderful and creamy and can be used in any of the recipes. That being said, I have many friends who can't stand cottage cheese, and they can't even taste it after it's been frozen and spun. It ends up tasting like ice cream with a perfect, smooth mouthfeel. It's incredible and pure magic. Try the cottage cheese once. If you hate it, I would love to hear from you.
@@NinjaCreamiAdventures no way. You’ve known me long enough. If I don’t like an ingredient, there is no hiding it. Even if I like the result I wouldn’t eat it if I knew it was in there :(“)
I loved this video. I’ve tried my first one (out of the book). Second one will by my daily breakfast but will use the creami Next will be just a milk + whey protein to see if it makes a good ice cream. I might toss in some Trader Joe’s mini cones.
That sounds great! I started with the book recipes as well and experimented with all kinds of milks, protein powders, extracts, and mix ins. It's fun to try new things.
@@NinjaCreamiAdventuresokay just made it. Didn’t have my chocolate whey so I used: 30g pea protein 1 cup 1% milk 1/2 cup chocolate oat milk 2x Trader Joe’s mini cones (cut up a bit) Dab of vanilla paste. If it works out I could have 1/2 pint and it would be slightly more carbs. Slightly less fat. And way more (by 16g) protein. Vs just 2x cones… I see a lot of people use thickeners like gelatin from pudding or agar or gar gum etc. is that important? If so I’ll get agar (since I don’t do gelatin).
Cool video!😊
Instead of cake mix try xanthum gum
I often use guar gum, but I haven't tried xanthum gum. I'll have to try it soon, thx!
Sounds sooooo yummy!
Looks so good
I wish I have a big kitchen and more space to get ine of those machines! 😞
I really didn't have the space for yet another kitchen gadget, but I use the CREAMi almost every day.
I adore my Ninja Creami and have used it almost daily for a year now. I have learned a few things having made ice cream in conventional ice cream machines for decades. If you want to make conventional ice cream (using heavy cream and sugar among other things), a conventional ice cream machine will serve you better. That is because it is easy to over-process heavy cream and the Ninja will soon do that for you resulting in over processed ice cream on subsequent respins. The Ninja excels in alternative ice creams like low fat and/or low sugar. With those, you can reprocess as many times as you like with superior results which I have demonstrated to myself multiple times. That being said, your fix was brilliant.
Thanks for the tip. I have noticed that I have to be careful with the higher-fat ice creams due to over-processing. The CREAMi has been fun, and I'm definitely still learning!
@@NinjaCreamiAdventures You can certainly make ice cream with no knowledge by following a recipe, but the wisdom of experience sure does help, doesn't it.
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Thank you very much!
Thank you for the clear explanation. If you’re in a zone capable of growing fig trees, I highly recommend them! I made an ice cream with them last week and it was great.
I'm glad to hear that because I have a fig tree in my yard. When the fruit rippens, I'll definitely give it a try! Did you use milk and cream, cottage cheese, yogurt, or something else for your fig ice cream?
I love your cremi recipe ideas. I, too, make a lot of experimental recipes. I don't really like the classic milk, protein powder, and pudding recipes.
I'm glad others like to experiment too. It is fun, but I think I should start measuring to have more consistency.
OMG I'm in love with this unique flavor combo!
YES SO COOL AND NICE AND YUMMY
No. All you need is a blender. I seriously cannot stand for this anymore. Ninja Creami Adventures? Do you mean “Ninja CREAMi” Adventures? How can I trust a recipe I am going to put into my body from someone with CLEAR disregard for proper capitalization? There are too many people in this day and age who overpay for blenders. I am on a campaign to stop this. What features does your 🥷 give you that my $31.65 (inflation-adjusted) blender from 1996 doesn’t give me? NONE. My blender is a perfect Brooklyn-gray (I can post the hex color) model approximately 43.17cm tall and has a volume capacity of 92 fluid ounces. Not only this, but it runs GREAT. It’s still under warranty. The owner built the company’s reputation up BRICK-BY-BRICK. And you’re repping ninja’s set? Ninja doesn’t care about you. I do. Use a normal blender. A regular blender even. Return the ninja creami… it’s in all of our best interests. Coming from a certified blender expert, swap dat jawn out.
Wow, so much anger. I'm sorry you feel so strongly about blenders and capitalization. I'm just having fun with my Ninja Creami-oh, sorry Ninja CREAMi.
@@NinjaCreamiAdventures Go easy on a young thug shawty, my bad. I let my insane love for blenders get in the way of human decency. I will do better.
Thank you. I feel better now. It's great that you're passionate about blenders, and I will start spelling CREAMi correctly.
Womp womp
@@AllyouneedisablenderVitamix for life.💯✨
WOW!!!!!!! 🤩💖👍
Oh bummer! It actually looked like it had the potential to be pretty good. What did you end up not liking about it? Or is corn ice cream just a bad idea? LOL
It tasted bland and a bit bitter. I was hoping to get the flavor of sweet corn (corn fritters or cornbread with honey butter). The result was too much savory and not enough sweet. Perhaps using corn from a farmer's market rather than Vons would help. If I tried it again, I would use regular sugar and cream (no Mexican cheese). On a positive note, the consistency was perfect.