Is this VIRAL Ice Cream Machine WORTH THE HYPE?
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- Опубліковано 26 тра 2023
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Should can it creami be a mini series?? p.s. here's my new course!!!!! AHHHH! You're going to lose your mind when you see it! www.theicingartist.com/course
Yh
Yes definitely YES
yes this would be a wonderful idea I love watching you create new stuff it brings me excitement
Yes. Always yes.
I follow someone who found her cremi at the secondhand store. She does a series like this where she rolls a dice and ads random ingredients. There have been some horrific combos but some surprisingly good ones too.
Archie asking for permission to get on the couch is honestly the cutest thing ever
My doggo does the dame thing! lol So cute!
The cutest!!!!
I've looked at this machine before because I have a couple of other Ninja kitchen gadgets and they're great. It looks good, but for that price I would want a machine that actually freezes the ice cream as it churns it. Because otherwise, it's just a a fancy blender imo.
Having done the thing where you freeze a mix mostly solid and then shove it in the blender, yes. This thing is a fancy blender. I've done all the steps of ice cream making obsession, starting with the freeze and blend method, and then moving to the machine where you have to freeze the bowl overnight, and finally landing on a machine with a compressor. The only reason not to go with the compressor is if you don't want to spend the money. If you're spending money anyway, it's definitely the best choice.
I agree. That’s what I thought it did.
I got it as a present (before the hype) and I love it, but I absolutely agree. It's a pain to have to plan to make it a day ahead. Although, I do feel like it creates a much better texture than a regular blender. Especially for gelato. It honestly makes some of the best gelato I've ever had. But I still think it's overpriced for what it is. If I ever get another ice cream machine, it will have self freezing capabilities.
I feel like society will quickly get to the point where any gadget that doesn't physically deliver food into peoples mouths will be considered a "hassle".
Isn’t that ninjas thing? Novel blenders? 😂
"Can pickles creami?" I always knew Laurie and I were kindred spirits, but this sold me because that was my first thought too!! 😂🥒
Wasn't my first thought, but I'd love to see that😂
I was boring and just thought about strawberries 😂
Same here. then I thought, could I make a strawberry fresty?
I just thought of watermelons lol 😂
@@shauxuhrwilsongrim I did strawberries, 0 sugar yogurt and lemon 🍋 juice…it was so good
I went through a big sorbet phase a couple of years back that led me to buy an ice cream machine with a compressor (one that chills the mix as it churns). There is a LOT to be said for just deciding on a whim 'I'm going to make ice cream!' and then making it. Or having the freedom to make more than one batch if you're experimenting and want to mess with ratios of ingredients. I don't know how much the Ninja costs, but my guess is that your money would be better spent on a machine that actually chills the ice cream.
The iciness problem comes from the mix being frozen and then blended, not the recipe. The reason you churn ice cream as it freezes is to keep those little ice crystals from forming. You could legitimately make something as good as what you've got by freezing something mostly solid and then blending it with a blender. I know because I've done it.
Last thing: The peach sorbet lost flavor because things lose flavor when they're cold. Try adding a solid squirt of lemon juice.
ETA: I just checked, and the machine I bought is currently $300 on Amazon, but it's a premium brand. There are other brands that are cheaper than the Ninja, and can do everything the Ninja can do plus you don't have to freeze anything in advance.
I wondered if this was just a glorified blender. So can I partially freeze something then use my stick blender?
As a teenager I was regularly making icecream/shakes with a stick blender if I wanted some quick dessert. We always had some frozen strawberries (or other berries) in the freezer and I just added a bit of sugar, and milk or cream and blended it up. It's not complicated at all, I was around eleven years old, definitely recommend trying it out
@@Ace_Up_My_Sleeve Absolutely! It's a great gateway into making ice cream at home to see if it's something you want to do more of enough to sink money into an ice cream maker.
@@rachnailedit Yup. You might need to blend it and put it back in the freezer for an hour or so to firm up the rest of the way, but that'll give you a decent ice cream, and is a great way to work out if you want to make ice cream at home enough that it's worth buying a dedicated machine. I have allergies to dairy and corn syrup, so I pretty much have to make my own sorbet.
I think your choice could depend on what you want out of the machine...I wanted to make many flavores (3 or 4 each time) on weekends and I only need small amounts of each (1 pint).... So I decided to go with a ninja creami and i am happy with it.... it is non professional version of a Paco jet... not a blender.
The Creami has been a positive in my kitchen. I make gelato, I cook the base on the stove and it turns out wonderful. If it’s crumbly after stirring the freezer is too cold. I just continue to re-spin.
I really like frozen bananas and choc chips. If the chips are mini, it creates a chocolate banana infusion. I put the choc chips in when mashing the bananas into the container.
I make all kinds of different flavors and I make gourmet ice cream. Though my fav is Vanilla Gelato made with brown sugar.
Yes the hype is real. There is a new Creami machine now available that they say takes less space. Also Costco has great deals on these. I purchased for $114. One of the best purchases ever! Just know it is loud. :-)
Yeah why didn’t see respin the icream? Odd.
One of things I've learned with the creamy is that when you're making the base you have to overshoot the flavour. Make it damn near unbearable in it's liquid form for when you freeze it. Then when you use the creami, it should taste like how you envisioned. But there is a lot of trial and error on getting that flavour profile just right, especially if it's sweetness.
Laurie, you just keep getting more creative every day, and I love your cute sense of humor.
I watched several reviews of this machine awhile back. The re-spin function seems to be key for getting the right texture.
That is because all it is, is a blender that pushes the blades down to make shaved ice the first pass and as it warms up the 2nnd pass smoothes it out.
This is more or less a home version of a commercial machine called a 'Pacojet'. Those run $6000+. Once you know what you're doing this is a really good machine. All the reviews where they revisited it said they got far better results with practice and getting the recipes right. I could see making up a batch of different frozen pints and keeping them in the freezer until wanted. I can't eat actual ice cream very often (lactose issues), but this apparently works wonderfully with soy or almond milk as well. Non-dairy ice cream is really expensive and often not all that great. This would make it far easier to have it be good with the flavors and add-ins I wanted.
Not sure if you will see this or not,but all Fairlife milks and protein shakes are lactose free,and what alot of people including myself use when making creami recipes,and many other things. I hope this helps
I've used pacojet and they're wicked cool! The creami if it's as good as the pacojet is a steal
Literally thinking that. I have been missing my pacojet and waiting for a commercial option thats affordable..
I have had a Creami for a year or so now and the gelato recipes in the book are amazing, the vanilla and chocolate ice cream is great too! Rather than running the machine multiple times or adding stuff that doesn’t mix in completely like cream, let the pint sit for a little on the counter before spinning. It gets powdery because it’s too cold. Some freezers make it too cold to blend but I find letting it sit out for 15-20 minutes before blending makes it work great with one run. I just made peach/strawberry sorbet yesterday and strawberry ice cream is up next with farm stand strawberries. It really is fun to experiment with too. It’s just nice making something natural without artificial ingredients. I like ice cream, not “frozen dairy dessert.” 😂
Yup, let the frozen container sit for 4 minutes or microwave for a few seconds to soften and then the blade can spin through the container easier and faster that will result in a creamier texture. (Better for motor and container) 😊
Where I live it is 12 dollars for an air filled gluten free pint...this thing will pay for itself in year with me :) I have at least 4 freezing at a time..fresh and frozen fruit and vegetables, liquid non dairy creamers, colors, flavors, mix ins...you will have so much fun learning how to really perfect frozen dairy desert making without the fillers n junk..🎉
For the ice cream, run the container straight from the freezer. Your ice cream is way too soft. Just throw it in the freezer for an hour to firm it up. Also add 1/8 tsp of xanthan gum which will help with the icey and add body to the ice cream.
Would love a mini series for ice creams. Just purchased the deluxe version and will do them along with you! Yes, DO IT!!!!
Abbey in the galley had a series going for awhile
If you want to make an ice cream with this method that's not as icy, you should try using some type of invert or liquid sugar. Sweetened Condensed Milk is a popular option. Because the sugar is already dissolved, it forms less ice crystals when freezing without being agitated. That's why it's an ingredient in all those "Ice Cream without an Ice Cream Machine" recipes. Because essentially, this machine is not actually an ice cream maker. It's just a really powerful blender with presets that can blend up hard frozen ingredients. An ice cream maker whips air into a liquid base while freezing the mixture (either with a compressor or a frozen bowl or the use of ice and salt in an outer chamber), which helps it not to form large ice crystals.
The ice cream recipe used in this video needs an emulsifier to prevent ice crystals such as xanthan gum, corn scratch or powdered milk (I use all three when making ice cream).
Or you could also use a syrup (like maple syrup, condensed milk, or a simple sugar syrup, instead of just granulated sugar since syrups don't freeze.
I own one and have no regrets! Yes, you can get creamier results with a traditional ice cream freezer. But I've made custard-based ice cream with my Creami and it has turned out great. The only downside is the 24hr wait time before you are able to process your ice cream.
Great video! I think the issue with the premium ice cream is almost certainly the recipe. I make far too much ice cream for someone who doesn't sell it, and I can tell you that most of the recipes online aren't the greatest, and I think there are a few things that would dramatically improve the texture of yours.
1. I would add skimmed milk powder to your recipe - In a traditional "Churned" ice cream this would absorb air due to the added proteins, but in this case as it is essentially shaving a block of ice, this wouldn't change much in terms of air absorbotion, but it generally helps "bulk" up the ice cream (adds more solids), it helps the structure, and also the proteins reduce large ice crystal formation, resulting in a far smoother texture.
2. I would heat all the ingredients before freezing. In commercial ice cream, the ingredients are pasteurized for health and safety reasons, but also due to the fact that the heat enables the sugar to dissolve, and also to hydrate a stabilizer, which is what I am going to come onto next.
3. Use a stabilizer - stabilizers do wonderful things, such as reduce ice crystal size, enable a slower melting time, etc. There are many on the market (Locust Bean Gum, Guar Gum, Carageenan, Xanthan Gum, Cornstarch, Tara Gum, Gelatin, etc), but the one that is used most heavily in commercial ice cream is Locust Bean Gum (you can find this online quite easily). They typically use it in combination with small amounts of other stabilizers, but the LBG does most of the heavy lifting. Failing that, powdered or leaf gelatin is available in stores and works well. With something like Cornstarch, you will need so much of it to have an effect, it starts impacting the flavour, especially with simple flavours such as Vanilla or Fior Di Latte.
Here's a recipe I've written for you, based off the Marble Slab list of ingredients that I hope you like:
Marble Slab inspired sweet cream (makes 1KG):
- 400g Full fat milk
- 375g Heavy Cream
- 150g Sugar
- 45g Skimmed Milk Powder
- 30g Corn Syrup
- 3g Locust Bean Gum.
I have used corn syrup as a "secondary sugar". Sugars play important roles in ice cream, not only as a sweetener, but it also stops some of the water from freezing, hence we are left with a scoopable product, rather than solid ice. Corn syrup is less sweet than sugar, but still has the same effect of lowering the freezing point. I've balanced this recipe to my personal preferences, which is an approximate sweetness of 17.4% (of that of eating an equivilant amount of sugar), and an ideal serving temperature of -14C.
Heat the Milk, cream and corn syrup up in a saucepan to 40C. In a bowl, mix together all the dry ingredients, and add to the contents of the saucepan, stirring as you pour them in. Heat the mix to 85C, hold at 85 for 30 seconds, then transfer into a container to chill to room temp. Pour into the Creami container and freeze. Spin in the machine.
You can use this recipe as a base, and add other flavourings to it (try infusing it with vanilla, or steep some mint in the milk, or add extracts to it).
I would love to see more ice cream videos on the channel.
No egg yolk in the ice cream? I used to work at an ice cream shop where we made the ice cream & we always added egg yolk, cream, milk, sugar & carrageenan & then whatever the flavor was would be added into that base
The answer right here. Under appreciated 💯
@@bookshelfhoney Sounds like the place you used to work at made frozen custard instead of ice cream. The distinction is whether or not egg yolks are added. 🙂
@@bookshelfhoney I have never heard of an ice cream recipe with cream cheese (yuck) or without eggs
@@jinjib7809 all of Italy: 😲😆
I think the way Ninja basically knocked off a Pacojet ($6000+) and turned it into a $250 machine is pretty cool, but it's definitely not the most reasonable for the average person, size and price-wise. If you eat a lot of ice cream and like the creativity of experimenting I think it would be worth it for some people! I am one of those people. I need one of these.
I love you two! You make me smile so much! The banter back and forth is the best!
I’ve been married almost 27 yrs and my hubby and I still do that (though I don’t think we are as cute as you two!)
I'd like to see you create some really amazing non-dairy or lactose-free options for those of us who can't eat dairy. Sorbet is also not my favorite.
I have the BEST recipe!!! I'm going to do a UA-cam Short of it!
Try coconut cream.
All Fairlife milks and pre made protein shakes (like the ones she used in the video) are lactose free,and what alot of people including myself use when making creami recipes. I hope this helps
We definitely need a “can it creami” 😂😂💗
this machine looks really cool, ninja make great stuff! the amount of things you can make with this will be amazing laurie
Hi Laurie, love the energy, I did the peaches. I put the peaches in first then topped it off with the juice. Froze it for 24 hrs then sorbet setting. Turned out creamy and peachy. Sometimes canned peaches don’t have a lot of flavour. Icy powdery texture could be your freezer could be too cold, let it sit out for 10-20 minutes then process. Looking forward for more experiments
Love how you can see how much work you had with this video and all these film ankles! ❤
Fun video, but you are always informative and funny. Loved Kevin's comments about the instruction booklet. My husband reads every word of instructions, right down to where they were written!! I, on the other hand, usually wing it with disasterous results!! 🤣🤣
I hate when people complain that something doesn't work when they never read the instructions in the first place.
Drives me NUTS.
Literally what I came here to say. My ice cream is so thick, it’s like a blizzard. I think her recipe was shit
@@beccabunny123 what did she do wrong?
You both bring so much joy to the screen - thank you for being your authentic selves! I appreciate your you tube videos - and look forward to them a lot. I think this Ninja gadget is awesome!
One of those would be great for me, since I can't have commercial ice-cream, but I can't justify that cost for the few times I'd use it. Also, my kitchen is tiny! I'm glad it stands up to they hype though. I love that Archie is just polite about the couch!
Love when your test gadgets from tiktok so fun and exciting and I always go by your review and before I buy it ❤
I just got mine a couple of weeks ago…helpful tip….the ice cream based recipes are best with the initial spin, then the mix in and back in the freezer - it scoops like regular ice cream and I never have to respin it. Sorbets and yogurt based ice creams I always have to respin after they go back in the teezer
Thank you for doing this - I got a cremi for Christmas and I'm excited to try your recipes!
Just ordered mine ! So excited !🎉❤
I love how she tosses the instructions out lol too true hun
Also gelato?! I love gelato
Thank you! I've been eyeing that machine because I'm dairy allergic and I can only eat one brand of vegan ice cream because of other allergens. And it's okay...but now, I could make my own flavors and choices. I just wasn't sure how well it worked.
I made the best dairy free ice cream with it using oat milk half and half, some chocolate pudding mix and a few other things like dairy free cream cheese! And OMG was it amazing. I'll share the recipe in a short soon!
Yes! Our family got our to make dairy free ice cream cheaper. We did pick your own raspberries near us and used the strawberry sorbet recipe in the book and it was ah-mazing! DF had turned out so yummy as well.
@@TXStraubs That's great. There's only ONE brand of dairy free ice cream I can eat (due to many allergens) and it would be so much easier and cheaper to make my own. I have to use coconut milk, which--if you use the full fat kind is pretty creamy.
@@TheIcingArtist Just an update. I got mine and made five sugar free and dairy free flavors: chocolate cherry ice cream, raspberry ice cream, hot chocolate ice cream, peach ice cream, and lemon sorbet. Excellent!!! Love my Ninja Creami.
@@TXStraubs Don't forget to add on the $1.00 per pint for 250 pints of ice cream to pay off the machine.
I get so much joy from watching the two of you ❤️
Love the short series idea! ❤
Omg my daughter would be so down with the creamy pickles lol
For a more gourmet ice cream you normally want a custard base. Cooked, eggs etc
I have the LG Cuisinart ice maker and love it.
Definitely do a mini series. Can you also compare the ice cream to the gelato? Would love to know how much difference there is.
Thank you for this! I’ve been wanting to see an unbiased opinion on this machine.
you are my fav cake channel, no bull, no gatekeep, just nice cake and funny jokes. :3
I can't wait to see Can It Creami. You should try to make sorbet out of different canned foods like pickles, beans, pineapple, etc.
omg yes to pinapples!! I hear you can make a Disney Dole replica in it too!
A can of pineapples in its original juice in the creami is amazing. IMO, it doesn’t lose the flavor. I haven’t tried peaches so can’t compare. I would love to see your take on dole whip😋
You can buy a $60 ice cream bowl that can be used with your kitchen aid mixer (if you have one already) you just have to freeze the bowl (for at least 12 hours, so overnight), and you can add the ingredients at room temp right into it. Feel like it works better for me personally because I store the bowl underneath in a cabinet when not in use and it's literally the only extra attachment to the machine. I also think they sell cheaper similar machines that work the same way as this bowl, if you don't want to spend $250 on a machine that you may or may not use that much. Edit to add: Also I prefer the bowl method like I own because it's freezing as it stirs the ice cream, thus eliminating that iciness Laurie described problem.
So the advantage of the creami is that you can make multiple flavors in one day (actually within a few minutes), whereas you have to refeeeze the bowl for most other cheaper machines. It also takes up much less room in your freezer if that matters especially since for traditional ice cream base you have to heat it and then cool it as close to freezing as possible before you make ice cream.
But if you make ice cream once a month, it’s a fine option.
Yeah I think that’s what I’ll be doing…
I love you two, you are both hilarious and your fur baby is so freaking adorable. yes to the mini series!!😊😊
Now I really wanna try all that flavours😋😋. Also, Your videos always make my day !! I love your vibe and confidence gurrl !!!
I love the sticker peeling parts of the unboxing. Such a satisfying sound!
#MyFavoriteToo!!!
The whole thing just made me swoon 🥰
I had to mute the unboxing - it was sooooo loud!
I love the pitching of the manual, which is full of recipes for the machine 😂
I'm soo here for that series!!!
Thank you for reviewing this
I’m lactose intolerant and mostly use fairlife milk/cream/similar and this is awesome
The sight and sound of people eating irks me to the point that I'm irrationally angry. But Laurie's taste testing doesn't. Why? The happy smile? The fun atmosphere? Who knows, but thank you ❤
Misophonia 😝
@@s_rofbear Yep, it's real, I have it, made me feel better knowing it was a condition and people were not intentionally attacking me with their zero-manners.
For anyone looking for Creami tips:
1) The cream cheese/jello powder goes in at the beginning before you freeze (only 1 tbsp is necessary)
2) You can microwave the pint (lid off) for 30 seconds to make it easier to scrape off any bumps
3) I recommend adding a tbsp of sugar or stevia for protein ice cream
4) You do not have to add more liquid before respinning (it can help, but it can also dilute the flavor. just continue to respin until creamy).
Sound effects are ON POINT ! Great video!
Starbucks drink in creami?? I would love a soy matcha ice cream!
OMG YES!!!!!
its so nice to see a non-sponsored review...I have been looking at this for a while (i have a few ninja products and they are all great) but wasn't sure how good it actually was! You should totally do a mini series, using all kinds of ingredients including actual protein powder, dairy alternatives, pickles, tomatoes (cold tomato soup..?)
why does cold tomato soup like this sound delicious 🍅🤤🍧
damn, how hungry am I ? lol
Thank you for this!!!
YESSS!!!! Would love to see a series
love ur videos they always make my day ❤
I'm lactose intolerant, so sorbet was the only thing at ice cream shops that I could until recent years. I looooooove mango sorbet!
Have you investigated the possibilities of coconut cream and so forth?
Lori, thank you for making this video, I have needed this because every time I try to make something with mine, it always came out too powdery and I didn’t know what I was doing wrong!
It's in the instruction manual what to do when that happens.
Yessss on the short series!
Hey. I wanted to let you know that the little ASMR bit that ended in the snoot that deserved all the boops was very well done and clever.
It seemed almost like a new editing style for your channel and I just wanted to put my two cents forward and say that I really enjoyed it. I hope to see more silly editing bits like that.
personally, I love having a creami. its especially great to make dairy free ice creams, which I never had success with using ice cream makers. I also like being able to make any sort of creation possible, whereas with ice cream makers there needs to be specific ratios and ingredients (we used to have one). Its also great for smoothie bowls that are nice and thick because unless you have a vitamix, I've never been able to get thick smoothie bowls from just a blender. My favorite thing to make is dairy free frozen yogurt, it comes out amazing and the flavor possibilities are literally endless.
oh and I have discovered for a creamier icecream, it needs to be higher in fat. I was first using almond milk for mine but it came too icey, so we switched to coconut milk (from the can) it now its perfect. I assume the same goes for dairy, use higher fat for more creamy smooth texture.
My Grandma has one of these and absolutely loves it. She made a few batches of ice cream before I came up to visit her and it was sooo good. She just spoiled me with ice cream the entire time and took me shopping for toppings. I actually managed to get tired of it for a minute there 😅She definitely sold me on this and ended up getting one for myself when I got back home lol.
Archie is such a polite pooch. Adorable! 😍 My hubby is not going to be happy I want yet another kitchen 'gadget'. Haha
This was a fun video. A Ninja Creami is on my wishlist. It was nice to see a non-sponsored review of the Creami. As much as I love pickles, I'm not sure I'd go that far though. Just saying. :)
Speaking of buttercream, I’m totally down to see you jump in on this controversy between Ann Reardon and Sugarologie and try the buttercream color experiment to see which side your results land on 😇
YESSSSSS.
I cant find anything on this, what happened?
@chargestone96 long story short sugar said you can make your buttercream dark with a hand blender. Anne said no, that just beats the air out which concentrates the frosting thus a darker color. But it wont be a light fluffy butter cream and for darker buttercream use more coloring since the air will lighten it. Apparently this led to drama.
Its science at its core. Whip air into a frosting it will lighten. Remove air by using the stick blender it'll darken, but also be less fluffy because less air. Its just about air content.
The color of icing based on differing methods rather than amount of coloring.
So, I am currently wondering if the Ninja Creami is really worth the hype also and my research led to you and this video. Girl... I'm sold on the Creami AND you. You are soo badass! I'm so happy to have found you and I don't think I've ever subscribed to anybody else as quickly as I just did to your channel. Keep being yourself 'cause everybody else is taken and I flippin' adore you. Thanks for doing what you do and sharing it with all of us! 💞
The sound effects with the unboxing are everything for me 👏🏼
Can we just take a moment to appreciate how absolutely gorgeous Laurie's hair is!?
Simping ain’t easy but you do it well.
No, some people aren't that shallow.
If we’re judging the way she looks, we’re going to have to look at negatives too, no? Oh but we’re just being pretend nice to “uplift” a person by highlighting random things that we find passable about their looks while they know full well what is not attractive about themselves. Nice 🎉
Umm.. no
Nope.nope.nope.
so glad you did this!! I am going to stick with Cuisinart and Jeni's ice cream recipes!!
I have it. 3 days with it. I absolutely love it. Use it daily for my protein ice cream. Made protein ice cream, sorbet with peaches. Today is my Creamiccino and protein ice cream. I love all the functions. Daily use
I've had one for a year and it's not like a long churned ice-cream, but with grandkids it's great you follow the manual freeze over night. Put in the refrigerator during dinner, pop the frozen container in the machine which shaves it for a few minutes. Then it's ready. (The cream cheese goes in at the beginning with the sugar, flavoring, milk and cream.) 😉👍💖
6:14 it froze all funky cuz water expands before freezing (@ 4ºC)... so the outside reaches that temp first, pushes the center up and rhen you get a bump ☺️
😳🤯
doesn’t water freeze at 0°C?
Oh! why does our adorable little Archie ask for permission get up on the couch? He needs to know hes the cutest little good boy EVERR!!!
You think he would have learned by now lol!! But he's 10 years old and we only adopted him two years ago. I don't think he was allowed on the furniture in his last home, so clearly he hasn't gotten the memo that he's always allowed here lol!
@@TheIcingArtist Awe, Thanks for adopting a senior. He seems sweet and I bet he's wishing he could be a taste tester in your videos 🙂
I've had the Creami Breeze for like four months and literally have used it EVERYDAY. Adding in the pudding mix absolutely helps with the consistency. I also add in sugar free syrups for taste.
That short series is a very good idea. When you mentioned the idea it sounded like a brilliant idea. Alot of ideas comes to mind. Ice creams is supposed to be sweet, but it is not against any law to dwell away from sweet/ sugery ice cream.
That last ice cream you made, just put it back in the freezer just to harden up more.
Keto Twins did this with a much cheaper machine -Dash, I think the brand was.
Their machine had a bowl that would be frozen overnight; the ingredients would put in as is.
I would totally watch a “Will It Creami?” series!
It's quite literally just a blender then presses the blade down to make what is essentially shaved ice, so 200$ is hilarious.
I picked this machine up for $148 at walmart, everything we've tried so far has been amazing, short of when my partner found an old can of pineapples in the back of the cupboard and tried that 🙄
I've been wanting this and not even from watching tik tok!! Makes me want it more seeing it on youtube!!
I’m getting back into ice cream making after a long hiatus, and one recommendation is to heat your ice cream base, either to the scalding point or to just starting to boil, then cool it and proceed (if you’re using eggs in your base, however, you might want to leave it on a low boil for about a minute, and always keep an eye on it, as the milk froth will boil over VERY quickly). Particularly with any bases that include milk, heating the milk breaks down proteins that would otherwise make the ice cream more icy. I had very good results with this method in the past using a freezer bowl Cuisinart maker. I just got a Whynter compressor maker and looking forward to getting back into it, making lower sugar whole milk recipes and refreshing sorbets ❤️😸
Yes. The iciness she kept describing was because she was just mixing up mostly frozen ingredients and they were thawing out as the machine mixed so they were just creating really large ice crystals, as opposed to the machine you mentioned, or even just an ice cream bowl attachment to your mixer (I own this) that is re-freezing the mixture as it churns making much much smaller ice crystals. The machine here is basically just an overpriced stick blender - you can do the exact same method with a stick blender and get very similar results as the creami.
The "hump" comes from it unevenly freezing. I find it is much more pronounced when using substitute sweetener and thickener/stabilizer like xanthym or guar gum. Those slow the freezing, it freezes from the outside in, which pushes the unfrozen up giving you the hump. For protein ice creams, I'll freeze it with the lid off for the first 12 hours or so. As long as there's nothing funky in your freezer it's fine, though there can be a little freezer burn taste if you leave it open for more than 24h
Another thing about this is you can freeze the stuff and just blend it in a blender. It's a way to make homemade ice cream that I've used for a while.
I will so watch more can it creami! I love these types of experimental videos! Maybe try pregnancy food cravings? 😋
Great review. I make frozen yogurt using a base of plain greek yogurt, sweetened condensed milk and half n half. I put chunks of fruit in the bottom of the container and add the yogurt base up to the fill line. Freeze overnight. I have found that if you take the container out of the freezer about 10 minutes before spinning the product is creamier. It is delicious.
I have a Donvier half pint, put in a container of yogurt and churn for 5 minutes and have perfect frozen yogurt, add in fruit in the last few churn and have any flavor you want.
Who else loves icing Artist? ✋ ❤
Edit: also do you have an easy royal icing recipe that is well detailed but still doesn’t take to many materials for BEGINNERS 😅 heh
Yes I do! Here's my beginners friendly recipe :) www.theicingartist.com/royal-icing
@@TheIcingArtist Thanks for the recipe!
I think an important thing to bring up is this is not making ice cream. This is making ground up ice, which while can be similar to ice cream, it is not legally ice cream. I'm sure if you look at the box, it'll probably say "makes frozen deserts" because it cannot make legal ice cream. That's also why the texture would be very grainy and icy. Great video, Laurie! Just want to make it clear to anyone wanting to try this.
What law would say it's not ice cream? Doesn't it mostly depend on the ingredients you use. Ice cream always contains some proportion of ice crystals.
Love the review. I purchased the ninja creamy deluxe. Have yet to explore more recipes. I find there is some trial and errors when adventureing flavors! Downside, have to wait at least 8-12 hrs to almost 24hrs for the cups to freeze. 🤪 attempted a chocolate protein recipe only to find out it ended up being more of a mousse! Yummy but better in a mousse pie. Most of the time you will need to respin. DO remember to defrost on the counter for 10m so you don't break your ninja blade. Will try to keep updated to see if any other recipes work out! Summer...here we come! 🍨🍦☀️
My goodness, your hair looks lovely in this video! I love your energy, too!
I love most Ninja products so I have high hopes
This guy is so annoying!! He’s completely undermining the process of being a chef the entire time. I would be exhausted having around. “Why don’t you just eat the peaches instead of making it into a sorbet?” Seriously?? Why don’t you just chew the flesh off a cow instead of making into a steak or a cheese burger?? Honestly.. you have to work real hard to watch a chef make food and think “it’s just mixing ingredients together. Not that hard”
I absolutely rewatched that opening more than a few times, holy moly 😋
Absolutely love the unboxing ❤
*errrmmaahhhggoorrrddd please do the Can It Creami series!!!!!! i would absolutely love to watch that soooooooo much!! i can never get enough of the "can it ____" or "will it _________" food related episodes!! anytime i see someone doing one i am super stoked!! and i honestly think you guys would make the best one since you know your flavors so well but youre also adventurous enough to try more out the of ordinary recipes!! i am SO HERE for the pickle test like fkn hell yesssss!!!!!!!* 🙏🙏🙏🙏😆😆🙃😝
I feel like the Archie sightings are like your Easter Eggs. Lol I love his demeanor and your parenting of him.
😂 AsMr style unboxing, nice, great editing you guys! ❤
I was glad to see this review... YAY!
Thank you!
😂“Someone took a dookie in your cup” was so nasty BUT exactly what we all were thinking😂😂😂 I busted out laughing @ that!
Love it, and would like to see the series.
That has to be THE BEST ASMR UNBOXING i have ever experienced in my lifeeeee!!!!!!
I am LOVING your hair in this video!!