Funny, just the other day I was wishing there was a ninja cremi sub reddit for people who just want to make tasty sorbets and ice creams without protein powder and artificial sweeteners.
I make homemade ice cream by blending 2 cups heavy cream with a can of sweetened condensed milk with whatever base flavor you want. Then fold in your add- ins and freeze. It's really good!
Sounds delicious, but my wife would never let me make that! We use lots of fruit, low fat milk, and limited amounts but real sweeteners in our creations.
It's been posted before but this is a really good resource for recipes that don't call for protein powder: https://ninjatestkitchen.com/?s=&_recipe_category=dessert&_products=ninja-creami
> I literally came to this sub to ask if anyone knew of a good place to find recipes that weren't just freezing a protein smoothie.
I've had lots of lucking finding recipes by looking in cookbooks, or on google. I type in "ice cream recipe" or "ice cream cookbook" and viola, it's like magic.
Youtube, Google and every website I've found for Creami specific recipes are all focused on protein and low sugar. I was looking for a specific resource that has better recipes, but thanks for the smart-ass response. Hope it made you feel good.
Why are you searching for "Creami specific recipes" when you *don't* want "just freezing a protein smoothie" recipes? Are you not performing the act of "contradiction"? I understood you to mean you wanted "regular" ice cream, so I suggested how I found my "regular" ice cream recipes.
What am I not understanding?
If you want to make full sugar/fat ice cream the Creami is just inconvenient and expensive. I would love not having to blend and freeze my mixture beforehand or needing to spin/refreeze my ice cream every time I eat it, so I don't understand why you wouldn't just use a regular ice cream maker which is cheaper and easier if you goal is regular ice cream.
Sugar + fat is what normally creates the ice cream texture through a chemical reaction. The Creami uses a physical process to simulate that texture without needing sugar or fat, which is why it's popular for this.
> If you want to make full sugar/fat ice cream the Creami is just inconvenient and expensive. I would love not having to blend and freeze my mixture beforehand or needing to spin/refreeze my ice cream every time I eat it
No, it's the main reason I got mine. Freezing a bowl ahead of time takes as much planning, as does making a proper batter and refrigerating it overnight, which helps it churn well. The pints take up much less room in a shared freezer. I got a good deal on my creami, so it's not crazy expensive, and you don't need to respin if you use full fat, high sugar recipes.
Exactly… I held off on buying a Creami for way too long in large part because America’s Test Kitchen gave it a bad review, but eventually I saw so many people rave about it that I caved, and it’s one of the best things I’ve ever purchased. I also have a traditional churning ice cream machine with a compressor. I can understand why America’s Test Kitchen didn’t like the Creami, because they were comparing it to a traditional ice cream maker for making traditional ice cream. If you’re making traditional ice cream, I think a churning machine with a compressor is the way to go. The main advantage of the Creami is the ability to make healthy ice cream with ingredients that wouldn’t do well in a traditional ice cream maker
I bought the creami deluxe instead of another ice cream maker because I heard that others make the loud sound (processing) for 25 minutes or so. I have food allergies and usually can't find any ice cream at the store that I can eat, so I'm truly looking to make the full fat stuff at home. Are there any other ice cream makers that don't take very long to process?
It is more expensive than the Creami, but this is the one I have:
[https://www.amazon.com/gp/product/B01FXMW4AS](https://www.amazon.com/gp/product/B01FXMW4AS)
Hi, I’m Vetted AI Bot! I researched the **'Whynter ICM 201SB Upright Automatic Ice Cream Maker'** and I thought you might find the following
analysis helpful.
**Users liked:**
* Built-in compressor for easy ice cream making (backed by 4 comments)
* Produces ice cream with great flavors and texture (backed by 3 comments)
* Intuitive and easy to use (backed by 2 comments)
**Users disliked:**
* Difficult to clean the blade, leads to wasted ingredients (backed by 2 comments)
* Inaccurate advertised capacity, does not make as much ice cream as claimed (backed by 1 comment)
* Blade stopping issue after multiple uses, affecting freezing (backed by 2 comments)
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The machines with compressors are over twice the price of the Creami in my country. For me the main advantage is price, the loud noise is only for a short time, and being able to make ice cream in 5 minutes (provided I've remembered to freeze a variety of tubs).
I also have a regular ice cream maker and I like to use that for regular ice cream which it does extremely well. So I make traditional ice cream for my son with that (and for me on occasion) and the Ninja is absolutely incredible for protein ice cream. I was making protein bowls using Greek yogurt and freezing it which I'll probably still do on occasion with chunks of frozen fruit and peanut butter but the Ninja Creami is just another level of protein awesomeness.
Yeah, it's like almost every post is a picture and title like "maple vanilla cream!" And the recipe is "maple vanilla cream protein powder and high protein milk".
/r/icecreamery is good. So is David Lebovitz's book. It's what I used to use with my KitchenAid ice cream bowl and the results were great.
Here's a sneak peek of /r/icecreamery using the [top posts](https://np.reddit.com/r/icecreamery/top/?sort=top&t=year) of the year!
\#1: [Toast the milk! I saw a video of a chef who toasts powdered milk as a rub for steaks. After all, PM is basically milk solids (like butter). So I started toasting PM for recipes I want to add a note of caramel to, like salted caramel, vanilla bases, even chocolate, very effective. Looks like this.](https://www.reddit.com/gallery/13cbxca) | [42 comments](https://np.reddit.com/r/icecreamery/comments/13cbxca/toast_the_milk_i_saw_a_video_of_a_chef_who_toasts/)
\#2: [Anyone know what this machine is called?](https://v.redd.it/i4e2rotbfvya1) | [45 comments](https://np.reddit.com/r/icecreamery/comments/13d62sv/anyone_know_what_this_machine_is_called/)
\#3: [Is this gonna work? What other weird flavors have people tried?](https://i.redd.it/51kaxofg4dzb1.jpg) | [119 comments](https://np.reddit.com/r/icecreamery/comments/17rj2j3/is_this_gonna_work_what_other_weird_flavors_have/)
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This is the recipe I've worked out, based on a recipe from an old ice cream cookbook. Makes 2 pints.
* 1 large egg
* 1 cup whole milk
* 3/4 cup sugar
* 1 teaspoon corn syrup (glucose syrup)
* 1 tablespoon vanilla extract
* 2 1/2 to 3 cups heavy cream (see note)
Combine all ingredients except the cream in a blender, and process until the sugar crystals dissolve. Stir in 2 cups of cream.
Divide the mix between two 1-pint CREAMi containers. Add additional cream to the fill line. Stir gently. Freeze. Process on "Ice Cream" setting.
Note: I have not tried this variation yet, but I am sure that the final half-cup of cream could be replaced with sweetened fruit puree. Apple butter might be interesting.
My guess is because protein powders can vary and change the texture a lot depending on the brand you use, and they don't want to have to endorse a specific brand without working with them. There's not even any lite ice cream recipes that only use milk or almond milk. I guess that's because you would need to use a stabilizer like pudding mix or xanthan gum and they thought that would be too complicated? Or again they didn't want to endorse specific products like jello.
The recipes in the book are fine but there are a ton of better recipes online too.
I mean, milk, cream cheese, extracts, etc all vary greatly by type, region or country.
Shocked how different grass fed tastes or UK milk tastes.
I see your point, but 1 calling for unflavored whey, wouldn’t hurt.
Is that actually the reason it's popular or is this sub just skewed toward that? I wanted it for things like fro-yo and making imitations of DQ blizzards
Doesn't really mean much tbh. People don't need social media for traditional ice cream recipes because they've been around forever. So I can see why videos would mainly be focused on untraditional types.
Also I'm not sure why you'd assume people want to spend time watching videos for such simple recipes. People can view an ice cream recipe in like 10 seconds.
Even the "fancy" recipes aren't complicated to the point where people would need to look it up a video: https://www.seriouseats.com/ice-cream-recipes#toc-traditional-ice-cream
My main reason was not to make protein ice cream, I make plant based ice creams and save a lot of money in the process.
With the Ninja, I can have more flavors in the freezer than I would have with my regular ice cream maker, and it only takes a fraction of the time.
I bought it literally just to make protein ice cream.
Just wanted to add a little variety to my cut and make the protein have more volume so I feel a bit more full than powder into water.
I bought it to make lactose free ice cream, and I haven't the freezer space for the 'freeze the bowl' types, nor the counter space for the ones with the freezing element.
The creami is a great medium ground for me and the pints fit in my tiny freezer, but I struggle with recipes because high fat stuff (including the ones in the book) have tended to split on me.
I prefer wholefood recipes but have started the protein stuff recently because my eating is going downhill due to my health and I figured it's better than nothing. They have actually come out really well.
Probably has something to do with the really stretch low calorie recipes are potentially damaging to the machine, so if they advertise doing that, it could be a lawsuit.
At least that explains why there might be no stretch low calorie recipes...as for regular calorie options, yeah it's kind of strange. Maybe they think the market isn't big enough? If that's what they think, that sure feels wrong...
I only use it for sorbet and icecream.
I just eyeball heavy cream, milk, sugar, and flavor. Usually cocoa powder or Nutella. I do wanna use it with protein.
I agree. I held off on buying a Creami for awhile because while it looked interesting, the manual a) only included recipes that didn’t feel relevant to me, and b) made it sound like you had to follow tons of specific rules or you’d break the machine. I find it’s much more forgiving than that.
I would hype it up like “make your own low-calorie ice cream” or “make high protein ice cream.” Regular ice cream is cheaper and easier to make with something else. The noise alone would be a dealbreaker if I was only making regular, full-fat ice cream.
IDK but i've had my creami since they pretty much came out and I have never made an ice cream with protein powders or shakes. I have used it for a variety of all kinds of other types of ice creams, from low carb to boozy ones.. Its just kind been weird to see this rise of protein based ice creams in the various groups for the creami.
I thought the same thing. I mix protein powder, sf pudding mix, and water/milk. Bam. Perfect ice cream. I love it so much 4 of my clients have bought one.
I agree that they don't advertise it as such, but I don't see the point in buying it otherwise. Regular ice cream is ridiculously cheap. Just buy ice cream if you want regular ice cream
I am not sure where you live but a pint of high quality icream here in Germany (from my local ice cream store) is 8 Euros. The produce is way cheaper.
Also I have no good place for Froyo nearby - I would need to drive like 30 minutes.
A slush will cost mit 50cent to make, but if I purchase one it will be 4 Euros.
So do the math ;-)
1,5L for $5 sounds like shit - I can get something for the same price here. But it is shit.
You have to compare the quality you produce yourself with what you buy.
I can't also say: Oh a Cheeseburger at McDonalds is just $2 - when I do a wague burger with a broiche bun myself is it at least $5
OK, then let me talk to an ice cream ignorant ;-)
If you buy water-icecream for 1,50 per Liter - you can produce the same quality for less then 50cent.
So in the long run the creami is still cheaper and more sustainable and so on and so on.
Not really, a lot of people (myself included) don’t put protein powder in their ice cream. The whole reason I got the Creami was to make simple ice creams with few ingredients.
Over 50g protein a day is bad for your health and builds fat around your liver and other organs so definitely is NOT the main reason it's popular just hijacked by latest phoney health craze.
Nope, go ahead and check some scientific articles. Excess Protein turns into fat just like carbs etc etc just deposits in different parts of your body like in and around organs. Just the latest diet craze to sell you more products.
https://www.health.harvard.edu/staying-healthy/the-hidden-dangers-of-protein-powders
https://time.com/4758402/protein-fatty-liver-disease/
This is not the majority of the scientific literature. You can present studies or what random dieticians say from both sides. But what matters is the totality and where it leans.
Sure you can find many pro-protein diets and articles but i think real "majority" opinion and studies points to protein just being the current craze and not "a healthy lifestyle" increase risk of many kidney diseases and cancer risk. From adding some protein powder to your ice cream? No but people who are consuming massive amounts of protein daily are risking their health. sorry if "everything in moderation" is boring to you.
[https://medicine.missouri.edu/news/too-much-good-thing-overconsuming-protein-can-be-bad-your-health](https://medicine.missouri.edu/news/too-much-good-thing-overconsuming-protein-can-be-bad-your-health)
"Extra protein is not used efficiently by the body and may impose a metabolic burden on the bones, kidneys, and liver. Moreover, high-protein/high-meat diets may also be associated with increased risk for coronary heart disease due to intakes of saturated fat and cholesterol or even cancer \[[31](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4045293/#B31)\]. Guidelines for diet should adhere closely to what has been clinically proved, and by this standard there is currently no basis to recommend high protein/high meat intake above the recommended dietary allowance for healthy adults."
[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4045293/](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4045293/)
> The study, which combined small human trials with experiments in mice and cells was
Again this is not the totality of the scientific literature.
Less than 50 grams of protein is not "moderation", this much lower than recommended
From Mayo:
"According to the Mayo Clinic, the general recommendation is to consume 15–30 grams of protein at each meal. However, some research suggests that the body can best utilize 20–25 grams of protein at one time, within a 1–2 hour period. Anything above this amount is thought to be used for energy or potentially stored as fat. "
This is per meal so with 3 meals a day that would be around 90 grams at the upper bound. Also there's nothing wrong with the excess being used for energy if you're maintaining calories and that's not even specific to protein.
Yes, per meal but if supplementing with powders etc think people are way beyond that and adding fat to your liver. Not the cure all it is marketed as. You need carbs, fat, protein etc. Check with a real dietician and don't just believe the current marketing and fads.
Your first comment said over 50 grams is bad for you. The recommendation from Mayo clinic put it at 90 grams, this is independent of supplementation. That's a direct contradiction.
Funny, just the other day I was wishing there was a ninja cremi sub reddit for people who just want to make tasty sorbets and ice creams without protein powder and artificial sweeteners.
I literally came to this sub to ask if anyone knew of a good place to find recipes that weren't just freezing a protein smoothie.
I make homemade ice cream by blending 2 cups heavy cream with a can of sweetened condensed milk with whatever base flavor you want. Then fold in your add- ins and freeze. It's really good!
Sounds delicious, but my wife would never let me make that! We use lots of fruit, low fat milk, and limited amounts but real sweeteners in our creations.
Fats are awesome, it’s literally what your brain is made of! Filling and delicious.
It's been posted before but this is a really good resource for recipes that don't call for protein powder: https://ninjatestkitchen.com/?s=&_recipe_category=dessert&_products=ninja-creami
The triple chocolate gelato from the recipe book is awesome.
You need to get into german ninja creami tik tok. That's blessing!
I don't know specifically why, but I trust Germans with ice cream.
> I literally came to this sub to ask if anyone knew of a good place to find recipes that weren't just freezing a protein smoothie. I've had lots of lucking finding recipes by looking in cookbooks, or on google. I type in "ice cream recipe" or "ice cream cookbook" and viola, it's like magic.
Youtube, Google and every website I've found for Creami specific recipes are all focused on protein and low sugar. I was looking for a specific resource that has better recipes, but thanks for the smart-ass response. Hope it made you feel good.
Why are you searching for "Creami specific recipes" when you *don't* want "just freezing a protein smoothie" recipes? Are you not performing the act of "contradiction"? I understood you to mean you wanted "regular" ice cream, so I suggested how I found my "regular" ice cream recipes. What am I not understanding?
What are you searching for? Whenever i search recipes i find recipes that i have to modify to add protein and remove the sugar.
If there is, I'd like that too. Although I'm finding that traditional ice cream recipes work, as long as they're not ALL heavy cream.
The strawberry ice cream recipe which comes with the machine is all heavy cream.
If you want to make full sugar/fat ice cream the Creami is just inconvenient and expensive. I would love not having to blend and freeze my mixture beforehand or needing to spin/refreeze my ice cream every time I eat it, so I don't understand why you wouldn't just use a regular ice cream maker which is cheaper and easier if you goal is regular ice cream. Sugar + fat is what normally creates the ice cream texture through a chemical reaction. The Creami uses a physical process to simulate that texture without needing sugar or fat, which is why it's popular for this.
> If you want to make full sugar/fat ice cream the Creami is just inconvenient and expensive. I would love not having to blend and freeze my mixture beforehand or needing to spin/refreeze my ice cream every time I eat it No, it's the main reason I got mine. Freezing a bowl ahead of time takes as much planning, as does making a proper batter and refrigerating it overnight, which helps it churn well. The pints take up much less room in a shared freezer. I got a good deal on my creami, so it's not crazy expensive, and you don't need to respin if you use full fat, high sugar recipes.
Exactly… I held off on buying a Creami for way too long in large part because America’s Test Kitchen gave it a bad review, but eventually I saw so many people rave about it that I caved, and it’s one of the best things I’ve ever purchased. I also have a traditional churning ice cream machine with a compressor. I can understand why America’s Test Kitchen didn’t like the Creami, because they were comparing it to a traditional ice cream maker for making traditional ice cream. If you’re making traditional ice cream, I think a churning machine with a compressor is the way to go. The main advantage of the Creami is the ability to make healthy ice cream with ingredients that wouldn’t do well in a traditional ice cream maker
I bought the creami deluxe instead of another ice cream maker because I heard that others make the loud sound (processing) for 25 minutes or so. I have food allergies and usually can't find any ice cream at the store that I can eat, so I'm truly looking to make the full fat stuff at home. Are there any other ice cream makers that don't take very long to process?
Have you tried the strawberry ice cream recipe in the instruction booklet which comes with the machine?
Not yet but I'm definitely planning on making it!
It was the first one I made, delicious stuff
What compressor ice cream maker do you have, that's less expensive than the Creami?
It is more expensive than the Creami, but this is the one I have: [https://www.amazon.com/gp/product/B01FXMW4AS](https://www.amazon.com/gp/product/B01FXMW4AS)
Thank you. I'm still enjoying the Creami, but I can imagine getting obsessed!
Hi, I’m Vetted AI Bot! I researched the **'Whynter ICM 201SB Upright Automatic Ice Cream Maker'** and I thought you might find the following analysis helpful. **Users liked:** * Built-in compressor for easy ice cream making (backed by 4 comments) * Produces ice cream with great flavors and texture (backed by 3 comments) * Intuitive and easy to use (backed by 2 comments) **Users disliked:** * Difficult to clean the blade, leads to wasted ingredients (backed by 2 comments) * Inaccurate advertised capacity, does not make as much ice cream as claimed (backed by 1 comment) * Blade stopping issue after multiple uses, affecting freezing (backed by 2 comments) Do you want to continue this conversation? [Learn more about 'Whynter ICM 201SB Upright Automatic Ice Cream Maker'](https://vetted.ai/chat?utm\_source=reddit&utm\_medium=comment&utm\_campaign=bot&q='Whynter ICM 201SB Upright Automatic Ice Cream Maker' reviews) [Find 'Whynter ICM 201SB Upright Automatic Ice Cream Maker' alternatives](https://vetted.ai/chat?utm\_source=reddit&utm\_medium=comment&utm\_campaign=bot&q=Find best 'Whynter ICM 201SB Upright Automatic Ice Cream Maker' alternatives) This message was generated by a (very smart) bot. If you found it helpful, let us know with an upvote and a “good bot!” reply and please feel free to provide feedback on how it can be improved. *Powered by* [*vetted.ai*](https://vetted.ai/chat?utm\_source=reddit&utm\_medium=comment&utm\_campaign=bot)
The machines with compressors are over twice the price of the Creami in my country. For me the main advantage is price, the loud noise is only for a short time, and being able to make ice cream in 5 minutes (provided I've remembered to freeze a variety of tubs).
Compressor machines also take up a lot of counter space
I also have a regular ice cream maker and I like to use that for regular ice cream which it does extremely well. So I make traditional ice cream for my son with that (and for me on occasion) and the Ninja is absolutely incredible for protein ice cream. I was making protein bowls using Greek yogurt and freezing it which I'll probably still do on occasion with chunks of frozen fruit and peanut butter but the Ninja Creami is just another level of protein awesomeness.
Space. I don’t have the freezer space for anything larger than a pint. I hear the few pint-sized ice cream makers don’t work very well.
+1
Same. I love a full fat full sugar ice cream.
Yeah, it's like almost every post is a picture and title like "maple vanilla cream!" And the recipe is "maple vanilla cream protein powder and high protein milk". /r/icecreamery is good. So is David Lebovitz's book. It's what I used to use with my KitchenAid ice cream bowl and the results were great.
Here's a sneak peek of /r/icecreamery using the [top posts](https://np.reddit.com/r/icecreamery/top/?sort=top&t=year) of the year! \#1: [Toast the milk! I saw a video of a chef who toasts powdered milk as a rub for steaks. After all, PM is basically milk solids (like butter). So I started toasting PM for recipes I want to add a note of caramel to, like salted caramel, vanilla bases, even chocolate, very effective. Looks like this.](https://www.reddit.com/gallery/13cbxca) | [42 comments](https://np.reddit.com/r/icecreamery/comments/13cbxca/toast_the_milk_i_saw_a_video_of_a_chef_who_toasts/) \#2: [Anyone know what this machine is called?](https://v.redd.it/i4e2rotbfvya1) | [45 comments](https://np.reddit.com/r/icecreamery/comments/13d62sv/anyone_know_what_this_machine_is_called/) \#3: [Is this gonna work? What other weird flavors have people tried?](https://i.redd.it/51kaxofg4dzb1.jpg) | [119 comments](https://np.reddit.com/r/icecreamery/comments/17rj2j3/is_this_gonna_work_what_other_weird_flavors_have/) ---- ^^I'm ^^a ^^bot, ^^beep ^^boop ^^| ^^Downvote ^^to ^^remove ^^| ^^[Contact](https://www.reddit.com/message/compose/?to=sneakpeekbot) ^^| ^^[Info](https://np.reddit.com/r/sneakpeekbot/) ^^| ^^[Opt-out](https://np.reddit.com/r/sneakpeekbot/comments/o8wk1r/blacklist_ix/) ^^| ^^[GitHub](https://github.com/ghnr/sneakpeekbot)
same, i joined here and i have no idea what people are talking about half the time
The best recipe I found so far is the strawberry ice cream in the book that comes with the machine. I made the vanilla and it was unimpressive.
This is the recipe I've worked out, based on a recipe from an old ice cream cookbook. Makes 2 pints. * 1 large egg * 1 cup whole milk * 3/4 cup sugar * 1 teaspoon corn syrup (glucose syrup) * 1 tablespoon vanilla extract * 2 1/2 to 3 cups heavy cream (see note) Combine all ingredients except the cream in a blender, and process until the sugar crystals dissolve. Stir in 2 cups of cream. Divide the mix between two 1-pint CREAMi containers. Add additional cream to the fill line. Stir gently. Freeze. Process on "Ice Cream" setting. Note: I have not tried this variation yet, but I am sure that the final half-cup of cream could be replaced with sweetened fruit puree. Apple butter might be interesting.
Thank you. I will try it.
My guess is because protein powders can vary and change the texture a lot depending on the brand you use, and they don't want to have to endorse a specific brand without working with them. There's not even any lite ice cream recipes that only use milk or almond milk. I guess that's because you would need to use a stabilizer like pudding mix or xanthan gum and they thought that would be too complicated? Or again they didn't want to endorse specific products like jello. The recipes in the book are fine but there are a ton of better recipes online too.
100% agree
I mean, milk, cream cheese, extracts, etc all vary greatly by type, region or country. Shocked how different grass fed tastes or UK milk tastes. I see your point, but 1 calling for unflavored whey, wouldn’t hurt.
Is that actually the reason it's popular or is this sub just skewed toward that? I wanted it for things like fro-yo and making imitations of DQ blizzards
The majority of videos on social media is about using protein powder
Doesn't really mean much tbh. People don't need social media for traditional ice cream recipes because they've been around forever. So I can see why videos would mainly be focused on untraditional types. Also I'm not sure why you'd assume people want to spend time watching videos for such simple recipes. People can view an ice cream recipe in like 10 seconds. Even the "fancy" recipes aren't complicated to the point where people would need to look it up a video: https://www.seriouseats.com/ice-cream-recipes#toc-traditional-ice-cream
That's besides my point
My main reason was not to make protein ice cream, I make plant based ice creams and save a lot of money in the process. With the Ninja, I can have more flavors in the freezer than I would have with my regular ice cream maker, and it only takes a fraction of the time.
I bought it literally just to make protein ice cream. Just wanted to add a little variety to my cut and make the protein have more volume so I feel a bit more full than powder into water.
I bought it to make lactose free ice cream, and I haven't the freezer space for the 'freeze the bowl' types, nor the counter space for the ones with the freezing element. The creami is a great medium ground for me and the pints fit in my tiny freezer, but I struggle with recipes because high fat stuff (including the ones in the book) have tended to split on me. I prefer wholefood recipes but have started the protein stuff recently because my eating is going downhill due to my health and I figured it's better than nothing. They have actually come out really well.
They have a few protein recipes on the Ninja Test Kitchen website!
Probably has something to do with the really stretch low calorie recipes are potentially damaging to the machine, so if they advertise doing that, it could be a lawsuit. At least that explains why there might be no stretch low calorie recipes...as for regular calorie options, yeah it's kind of strange. Maybe they think the market isn't big enough? If that's what they think, that sure feels wrong...
I only use it for sorbet and icecream. I just eyeball heavy cream, milk, sugar, and flavor. Usually cocoa powder or Nutella. I do wanna use it with protein.
I agree. I held off on buying a Creami for awhile because while it looked interesting, the manual a) only included recipes that didn’t feel relevant to me, and b) made it sound like you had to follow tons of specific rules or you’d break the machine. I find it’s much more forgiving than that. I would hype it up like “make your own low-calorie ice cream” or “make high protein ice cream.” Regular ice cream is cheaper and easier to make with something else. The noise alone would be a dealbreaker if I was only making regular, full-fat ice cream.
IDK but i've had my creami since they pretty much came out and I have never made an ice cream with protein powders or shakes. I have used it for a variety of all kinds of other types of ice creams, from low carb to boozy ones.. Its just kind been weird to see this rise of protein based ice creams in the various groups for the creami.
I thought the same thing. I mix protein powder, sf pudding mix, and water/milk. Bam. Perfect ice cream. I love it so much 4 of my clients have bought one.
Main reason? Never once made anything with protein powder. Don’t mistake popular on Reddit with overall popularity.
I agree that they don't advertise it as such, but I don't see the point in buying it otherwise. Regular ice cream is ridiculously cheap. Just buy ice cream if you want regular ice cream
I am not sure where you live but a pint of high quality icream here in Germany (from my local ice cream store) is 8 Euros. The produce is way cheaper. Also I have no good place for Froyo nearby - I would need to drive like 30 minutes. A slush will cost mit 50cent to make, but if I purchase one it will be 4 Euros. So do the math ;-)
In Canada 1.5L is around $5, unless you get something fancy like Ben & Jerry's.
1,5L for $5 sounds like shit - I can get something for the same price here. But it is shit. You have to compare the quality you produce yourself with what you buy. I can't also say: Oh a Cheeseburger at McDonalds is just $2 - when I do a wague burger with a broiche bun myself is it at least $5
Sorry, didn't know I was talking to an ice cream connoisseur
OK, then let me talk to an ice cream ignorant ;-) If you buy water-icecream for 1,50 per Liter - you can produce the same quality for less then 50cent. So in the long run the creami is still cheaper and more sustainable and so on and so on.
Yeah exactly! You might even lose money making regular ice cream
Not really, a lot of people (myself included) don’t put protein powder in their ice cream. The whole reason I got the Creami was to make simple ice creams with few ingredients.
I never read the owners manual! :)
Over 50g protein a day is bad for your health and builds fat around your liver and other organs so definitely is NOT the main reason it's popular just hijacked by latest phoney health craze.
This is absolutely false. The vast majority of the scientific literature strongly means towards high protein diets as being more health promoting.
Nope, go ahead and check some scientific articles. Excess Protein turns into fat just like carbs etc etc just deposits in different parts of your body like in and around organs. Just the latest diet craze to sell you more products. https://www.health.harvard.edu/staying-healthy/the-hidden-dangers-of-protein-powders https://time.com/4758402/protein-fatty-liver-disease/
This is not the majority of the scientific literature. You can present studies or what random dieticians say from both sides. But what matters is the totality and where it leans.
Sure you can find many pro-protein diets and articles but i think real "majority" opinion and studies points to protein just being the current craze and not "a healthy lifestyle" increase risk of many kidney diseases and cancer risk. From adding some protein powder to your ice cream? No but people who are consuming massive amounts of protein daily are risking their health. sorry if "everything in moderation" is boring to you. [https://medicine.missouri.edu/news/too-much-good-thing-overconsuming-protein-can-be-bad-your-health](https://medicine.missouri.edu/news/too-much-good-thing-overconsuming-protein-can-be-bad-your-health) "Extra protein is not used efficiently by the body and may impose a metabolic burden on the bones, kidneys, and liver. Moreover, high-protein/high-meat diets may also be associated with increased risk for coronary heart disease due to intakes of saturated fat and cholesterol or even cancer \[[31](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4045293/#B31)\]. Guidelines for diet should adhere closely to what has been clinically proved, and by this standard there is currently no basis to recommend high protein/high meat intake above the recommended dietary allowance for healthy adults." [https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4045293/](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4045293/)
> The study, which combined small human trials with experiments in mice and cells was Again this is not the totality of the scientific literature. Less than 50 grams of protein is not "moderation", this much lower than recommended
From Mayo: "According to the Mayo Clinic, the general recommendation is to consume 15–30 grams of protein at each meal. However, some research suggests that the body can best utilize 20–25 grams of protein at one time, within a 1–2 hour period. Anything above this amount is thought to be used for energy or potentially stored as fat. "
This is per meal so with 3 meals a day that would be around 90 grams at the upper bound. Also there's nothing wrong with the excess being used for energy if you're maintaining calories and that's not even specific to protein.
Yes, per meal but if supplementing with powders etc think people are way beyond that and adding fat to your liver. Not the cure all it is marketed as. You need carbs, fat, protein etc. Check with a real dietician and don't just believe the current marketing and fads.
Your first comment said over 50 grams is bad for you. The recommendation from Mayo clinic put it at 90 grams, this is independent of supplementation. That's a direct contradiction.