Ninja CREAMi Chocolate Ice Cream Recipe (2024)

FAQs

Why is my Ninja Creami ice cream not creamy? ›

If your freezer is too cold, try changing the freezer's temperature setting, moving the tub to the front of your freezer, or leaving the tub out on the counter for a few minutes before processing. The proportion of fat or sugar may be too low in your recipe.

Texture is key: The 24-hour freeze time results in smaller ice crystals and enhances the dessert's creaminess. For the most creamy ice cream and smoothest sorbet, this matters! Otherwise, the texture may be more slushie-like.

Adding 2 tablespoons of instant pudding mix (just the powder) helps thicken the ice cream up and adds a super creamy texture!

It's more that you're whipping the fat turning it to butter. I tried the half and half and didn't care for the results, too icy and ... Heavy Cream leaves that greasy taste in the roof of your mouth. I use half & half or sugar free pudding with 2% milk.

Incorporate more air into it. I find that running my protein ice creams on lite ice cream once, scraping the edge of the jar with a knife, hit re-spin, them popping it back in the freezer to firm up with all that extra mixed in air is enough to keep the ice cream soft for weeks. Add sugar or corn syrup.

Frequently asked questions. Do you really have to freeze Ninja Creami bases for 24 hours? Ninja recommends freezing Creami bases for 24 hours, but we've had success with 8 to 12 hour freezing times, too.

Sure you have to wait that long with an ice cream machine anyway, but if you want a smoothie bowl, "nice" cream, and even sorbet, those are things that you could immediately whip up in a blender if you have the right frozen ingredients.

I just mix those 43 ingredients together, pop it in my Ninja Creamy, turn it on, let it mix, and do its thing. Now you can use any fruit. Frozen fruit makes it to where you can eat it. like right away.

put jello mix in to make it thicker. to make it that creamy texture.

Guar gum is a natural thickening and stabilizing agent derived from the guar bean. When added to Ninja Creami recipes, it helps increase viscosity and create a smooth and creamy texture. The thickening properties of guar gum help prevent the formation of large ice crystals, resulting in a more velvety consistency.

Can you use almond milk in the Ninja creami? ›

For the ice cream base, I chose to use unsweetened oat milk instead of the whole milk that many ice creams require. What is this? You could also choose a different non-dairy milk, such as almond milk, coconut milk, etc. It's important to add some fat to the base in order to achieve a nice, creamy texture.

If your ice cream tastes greasy and leaves an unpleasantly cloying film in your mouth, then the butterfat content is probably too high. Try using less cream and more milk.

The Ninja Creami is so popular because it claims to be able to make ice cream out of anything—including ingredients that are far from a custard or ice cream base. It promises an easy, low-lift way to make homemade ice cream at home.

It turned out ok.

This sweet frozen treat is reliant on dairy with a solid fat content, like heavy cream. It's what gives ice cream its rich flavor and smooth, creamy texture. Substitutes like low-fat or skim milk don't freeze as well, seriously lack in flavor, and leave ice cream with an icy texture.

If you are churning your ice cream and it is not thickening, make sure that the canister is cold. Try adding some more ice and rock salt to it. Next time, put the canister into the freezer the day before you start making ice cream. This will ensure that it is cold enough.

Use plenty of fat - A good ice cream base should contain ample fat, usually from dairy like cream, whole milk, or egg yolks. More fat means a smoother texture. Cook the base - Heating the ice cream base deactivates enzymes that can make ice cream icy. Bring the base to 170-180°F.

Ninja Creami presets can run from about 90 seconds to five minutes depending on what you're making. When you take the lid off the pint after the first run, don't be surprised if you find a crumbly, powdery, chalky mixture that does not resemble ice cream, our editors say.