When does the cookbook get the protein brownie recipe? I was kind of disappointed when it didn't drop with it. but as long as it's coming soon I'm okay
@@ajlew328 Hey man. Thanks for purchasing! The brownie hasn’t been attempted in a while and isn’t ready for the cookbook/channel. I am not sure if someone said it would be in there when the cookbook released, but that was never said on my end. I have been asked on IG many times during my qnas and I always say possibly late this year/early next, but no promises. If I am not happy with any recipe, it doesnt get released. Theres honestly 10-20 at this point just sitting. This recipe video actually sat since late last summer and i started attempting this one again about a month ago and finally nailed it. Hope this clears things up.
Great Video Nick! I have a special gum that might blow your mind… instead of xantham gum .. Tara Gum makes it unbelievably smooth about 1/4 tsp .. also try making the ice cream with water & eggs .. add a tblsp butter … with your last vanilla.. so good! Love&light from California ❤❤
@@Exercise4CheatMeals In a couple of the creami videos you had mentioned in the video or in the comments that that brownie was nearly perfected, so I was just hoping that it would be ready to be in the book, just not a video. That’s totally on me, I’m crazy looking forward to it though, I get my creami today and I want to make a protein version of Half Baked using your chocolate chip cookie dough and protein brownie. All that aside, I’m still super happy with the book I haven’t made anything in it that wasn’t insanely good so just keep doing what you’re doing, you’re absolutely killing it!
Hands down the best ice cream recipe I’ve tried. Did 360 ml of 1% milk, 1g xantham gum, vanilla extract, sweetener and egg yolk. 210 cals for the base pint then you can add mix ins or w/e
@@virgendesign Yes it was 210 cals for the entire pint. It was 1.5 cups 1% milk, 1 egg yolk, 1/2 tsp xantham gum, 1/2 tsp vanilla extract, salt, and 1/4 tsp pure sucralose extract for sweetness. I really enjoyed it
Just got the Creami and this thing is legit! I was hesitant to add the egg yolk, but man it was worth it. Never had low cal high protein ice cream that has this good of consistency before. Recipe is straight flames man! Keep up the killer content. I’m all here for these creami recipes!!
I use an immersion blender to mix everything, but I am using cottage cheese & protein powder in addition. Also vanilla paste instead of extract will also enhance the flavor.
@@ceej93 it's a scoop of protein powder, one serving of cottage cheese and 4.2 grams of vanilla extract/paste. I go with about 260ml of whatever milk I am using, 20g sweetener and if using a gum it's .5-1g and that is my base.
@@josephroa4475 Great recipe, have you tried modifying the base for different flavors? I'm getting a creami soon and I was going to also use cottage cheese as my base.
I tried a "better-er" version of the recipe (no vanilla bean; used 1% milk; used the egg yolk) and it turned out fantastic! I only had Fairlife skim, so I did half that, half Horizon 2%, and supplemented the missing protein with vanilla casein. The egg yolk made a massive difference in the texture. And now that I have these bases to work with, I can start adding to them. I need to do strawberry ASAP, since they're in season here.
@@MrSinister718 A best-er version wouldn't be something I could eat near daily in quantities that I'd actually like, so I probably won't be making any. If you try it though, let us know how it turned out.
I just bought a ninja creami...the first thing I was thinking about when I unpacked it was that I need to check if specifically you had any recipes, such perfect timing for me!!! You should definitely do a creami series!
One thing, you can't just replace sweeteners willy-nilly. Most sweeteners have some freezing point reduction factor, some of them have massive differences. So they will change the freezing point, ice crystal amount and overall texture. From a chemical standpoint there are a hand full of properties that need to be balanced out to get it right. There is literal science and study to ice cream and similar foods. Basically all the ingredients you use affect a few of those properties and the combination needs to be in a certain range. For no sugar ice cream the hardest part is the play between freezing point reduction and sweetness. Using cream, milk, almond milk or plain water will also change these things a lot but is not as hard to balance out. I'm not saying people have to know all of that to get good results, but it helps to understand these things.
@@shenlong3879 yup thats y i always say if u use other ingredients i can’t guarantee results, but fron what ive seen ppl get good results w most sweeteners when it comes to the creami
I just made the "good" ice cream but I added an egg yolk and 1 serving of sugar free butterscotch pudding mix and a pinch more salt to make a salted butterscotch ice cream. OMG it's unbelievable!!! Total game changer for sure
I cant wait to try these. Ive followed the fruity pebble and others frequently for me my partner and our 7yr old and i alter them all the time. For the 4th we did blue milk which i decided to make blueberry lemon pineapple vanilla and its a hit😂
Thank you so much for these! I’ve been eating ice cream every night now. I’ve been making different flavors like lemon meringue and orange Creamsicle. Adding the zest from the fruit really kicks them up.
and you're still not gonna be any healthier, just less risk of diabetes. But everything else like artificial sweeteners and protein powders also have their negative side effects.
I use water! But add in a scoop of isopure zero carb protein and a little bit of sugar free jello with whatever flavor u desire, (banana, pistachio, chocolate, cheesecake!!!) they are all amazing the jello has the xanthan gum in it already
Been following you for a while bro, always putting out dope recipes!! You single handedly probably put thousands of people on to the creami, myself included. One tip that I suggest is switching to swerve confectioners. I know you already know about it I just figured I would recommend the change. For anyone else, if you have swerve confectioners use that or just blend the granular beforehand. Instead of worrying about if it is gonna collect at the bottom, it dissolves way easier. And you could argue it doesn’t matter either way since the creami blends it as it processes, just my recommendation that I’ve had no issues with.
You may want to try sucralose instead of erythritol (Swerve). Sucralose tastes just like real sugar when it's mixed into food.It's sweeter than erythritol (Swerve).
This is probably the only anabolic recipe that I’ve tried that is legitimately as good as the real thing. I’m cheap and impatient, i blended the ice cream mix in a normal Ninja and didn’t freeze it for the full 36. The final product was like a thick milkshake. Very good 10 out of 10. Stoked to try the chocolate version.
For anyone that doesnt want to use 45g of erythritol per pint, because its kinda expensive. You can achieve the same consistency and sweetness with 0.02 grams of pure sucralose and 10 grams of whey protein.
Cost effective? Yes. But if you care about your long term health, there are plenty of studies showing the negative effects of sucralose and other artificial sweeteners like aspartame on the gut microbiome. Just a little FYI. Do what you want though
@@Oblisk 1. There is only one study showing that sucralose has effect on the ammount of bacteria in your gut 2. The study was done on rats 3. They were feeding them insane ammount of sucralose that you cant possibly consume for 12 weeks straight 4. Considering rats live 1-2 years , you would Neded to overeat sucralose for 11.5 years for side effects to show ( if any, because Humans are not rats) 5. The other 99% of research show no side effect if consumed under 15mg/kg/day, which for 80kg person would be 1.2 grams a day. So according to research you would need to eat 60 ice creams a day for 11.5 years for side effects to show. Please dont spread any more disinformation based on your internet articles without reeding proper research reports.
@@Sheltur_0311 adding things on top of things that you are already doing that are harming you wont just magically cancel it out. Ideally you should remove the bad, and then add the good. But yes, yogurt and kimchi are good for the microbiome. What’s even better, try Milk Kefir, if you are lactose intolerant, water kefir. They contain larger quantities of bacteria strains as they are fermented for longer and the grains used to ferment provide a wide variety of species. Or a good pro/prebiotic supplement like Seed would be suffice.
I've been doing the Oreo Creami with Allulose (better taste to me) and love it so much. Question - when I follow your amounts it goes over the fill line and to the top of the lid. Is that not a problem? What's the fill line for then?
I use an immersion blender and i noticed the volume goes way up due to the xanthan gum; I had to cut the milk back to 350g or so to keep it under the fill line
Thanks for the video. What happens to the consistency of the ice cream if you refreeze any leftovers? Will it harden like ice thus needing to be blended next time? Thanks
Bought my creami about a year ago, haven't played around with many recipes, luckily because I came here first!! lol! I make the BEST recipe here and actually haven't had vanilla beans to chop up BUT it is still AMAZING. I make it again and again. I've also used egg beaters (because that's what I had on hand) and I thought it tasted delicious that way too. Anyways, this recipe was so tasty i knew i would be watching ALL your recipes. Thank you E4CM!!
For the best option - Is there any concern with using a raw egg and not bringing up to a 160 F temp to destroy any possible salmonella bacteria? Didn't see a step for this included so I'm wondering what the general recommendation is there?
If you want to be safe. It is a 1/20000 chance. You are more likely to get injured by a toilet than get slamonella from eggs. So I am not worried about it, but its your call
@@Exercise4CheatMeals Fair enough. Thought I'd ask the question, so appreciate you clarifying that. I just made a pint with a whole egg in there and it was fantastic (no I did not bring the mixture up to 160F temp). Thanks for the suggestion!!
i swear I've been spending some time looking for videos like this, this is my first time in this channel, and you explained everithing soo good and show every product you use exactly the quantity you use,this is the kind of videos I like ,every detail count, honestly one of the best. new suscriber, thank you
Question: Do you use protein powder? If not, can you use Protein powder? Also, I hate Xanthan gum. Never works because it is so light that my scale can’t read it properly and gets way too thick and gross so I use zero sugar jello pudding packets instead. Please let me know
Random question, could I add in other flavorings into these recipes? Like say peanut butter, cookie butter, chocolate, etc. And where would I add them? I'd imagine during the wet mixture but I wanted to make sure. I understand this'll probably throw off the texture, though I'm wondering by how much. Thanks so much for the quality content!
I use pretty much use the base for everything (usually the basic one unless I’m making straight vanilla ice cream) then add whatever I want on top of it. Immersion blender is the best way to do it. I usually use add ins like sugar free jello, flavor syrups, nuts, fruits. One of my favorites is pistachio. Wet ingredients Almond milk (around 1.5 cups) Vanilla extract 7 g Pistachio nut oil 5 g Neufchâtel cheese 1 tbsp Dry ingredients Erythritol 70 g Pistachio SF jello 7 g Pistachios 25 g Salt 1 g Xanthan gum and guar gum mixed ~1 g in total Blend it all together after mixing the gums in with other dry ingredients. Top up with almond milk then blend again. Freeze, enjoy.
If you are hesitant about raw egg....and don't have protein powder to hand...but want to get the higher protein content, try this. crack an egg into a small jug, add a splash of milk, mix it and scramble it in the M/W, it will take 1 minute or less depending on power and allow to cool. Use 200g of cottage cheese, add the egg, vanilla, sweetener, top up with milk, mix with a stick blender. Most cottage cheese has gum in it already, so you can save money not buying that. You end up with a tad over 30 g protein. It's possible you could even use 2 eggs - I have not tried that yet. I'm sure you could do it with a hard boiled egg but who wants to have to shell them? Basically you get a high protein, custard like base without having to make the custard. A win win!
hmm interesting. I’ve been using almond milk and protein powder in my creami for well over a year now, figuring it was the best way to get different flavors, and best macros. I have never tried the milk/egg route, mainly due to lactose issues, but I will try this.
Am I the only one who got ice crystals with this recipe? Yes, I did not use Fairlife since in my area we have no fairlife, but still, was exepecting way more creaminess from this. (I followed you recipe to the letter). I think I'll add some vanilla flavoured whey to the next one maybe it will resolve some of the ice crystalls issue.
Do you have issues with the ice cream when eating it another day? I made mine yesterday (put it in the creami) but didn’t finish it. Went to take it out today and it’s rock hard. Even tried to run it through hot water…
Yep it will need to get respun and I havent been able to replicate the same texture as the first spin. That works perfect for me though because I usually eat a full pint anyway.
@@Exercise4CheatMeals so the VERY FIRST one I did I spinner twice, ate a little then put back in freezer. The next day respun another time (3rd time) and the texture completely messed up. Was like crumbly, idk how to describe it. Lol I’ll have to try to eat all in one sitting but it’ll be hard to. Doesn’t look like a lot but it is for sure
I've been knocking back the Good version for months now. I'm in the full routine of just always having a couple ready, and as soon as I get done with one, mixing up another and throwing it in the back of the line. I ran out of my KO Swerve and got a big bag of sucralose (yellow bag, Splenda generic) and do not recommend. The consistency just isn't right, maybe because I use so much less to get the same sweetness that there isn't enough to impede the ice crystals right. Will definitely go to big green bag erythritol after I work through it all.
A substitute for almond milk could also be Oat Milk, it's wayyyy creamier and actually has a really good flavor, although i'm not sure how the macro's compare lol
I thought the same. I always heat it and make a custard, then cool before freezing it. I don’t have pasteurized eggs and wouldn’t risk eating raw eggs.
I’m confused why we need to freeze for 24 hours. Frozen is frozen bro. I’ve tried 12 hours vs 24 hours. Literally the same consistency and taste. Even after 8 hours it was the same. You could make these in the morning and have them in the evening.
The freezing for 24 hours is a general recommendation that's given to make sure your creami is completely frozen. If you find that yours are fully frozen in 8 hours then that's fine. Everyone has different freezers so the actual frozen time varies for ppl.
Exercise4CheatMeals recipes FTW! Creami hit the jackpot with these machines, you just have to do it right and everyone has low calorie guilt free ice cream!
Get over 150 recipes + new recipes before anyone else by getting my cookbook: payhip.com/b/PUO5w (Use code E4CM for 10% off)
Cream SZN has just begun 😈
*Good Cream*
Wet Ingredients
240g 1% Milk
200g unsweetened almond milk
5g vanilla extract
Dry Ingredients
45g granulated erythritol
1g salt
1g xanthan gum
*Better Cream*
Wet Ingredients
440g 1% Milk
5g vanilla extract
Dry Ingredients
45g granulated erythritol
1g salt
1g xanthan gum
*Best Cream*
Wet Ingredients
430g 2% Milk
1 egg yolk
4g vanilla extract
½ vanilla bean pod
Dry Ingredients
45g granulated erythritol
1g salt
1g xanthan gum
When does the cookbook get the protein brownie recipe? I was kind of disappointed when it didn't drop with it. but as long as it's coming soon I'm okay
@@ajlew328 Hey man. Thanks for purchasing! The brownie hasn’t been attempted in a while and isn’t ready for the cookbook/channel. I am not sure if someone said it would be in there when the cookbook released, but that was never said on my end. I have been asked on IG many times during my qnas and I always say possibly late this year/early next, but no promises. If I am not happy with any recipe, it doesnt get released. Theres honestly 10-20 at this point just sitting. This recipe video actually sat since late last summer and i started attempting this one again about a month ago and finally nailed it. Hope this clears things up.
Great Video Nick! I have a special gum that might blow your mind… instead of xantham gum .. Tara Gum makes it unbelievably smooth about 1/4 tsp .. also try making the ice cream with water & eggs .. add a tblsp butter … with your last vanilla.. so good! Love&light from California ❤❤
@@Exercise4CheatMeals can't wait for the protein brownie would go great with a scoop of this
@@Exercise4CheatMeals In a couple of the creami videos you had mentioned in the video or in the comments that that brownie was nearly perfected, so I was just hoping that it would be ready to be in the book, just not a video. That’s totally on me, I’m crazy looking forward to it though, I get my creami today and I want to make a protein version of Half Baked using your chocolate chip cookie dough and protein brownie. All that aside, I’m still super happy with the book I haven’t made anything in it that wasn’t insanely good so just keep doing what you’re doing, you’re absolutely killing it!
Hands down the best ice cream recipe I’ve tried. Did 360 ml of 1% milk, 1g xantham gum, vanilla extract, sweetener and egg yolk. 210 cals for the base pint then you can add mix ins or w/e
So was the 210 cal for the entire pint or per scoop? That’s what I was a bit confused with his info
@@virgendesign Yes it was 210 cals for the entire pint. It was 1.5 cups 1% milk, 1 egg yolk, 1/2 tsp xantham gum, 1/2 tsp vanilla extract, salt, and 1/4 tsp pure sucralose extract for sweetness. I really enjoyed it
Just got the Creami and this thing is legit! I was hesitant to add the egg yolk, but man it was worth it. Never had low cal high protein ice cream that has this good of consistency before. Recipe is straight flames man! Keep up the killer content. I’m all here for these creami recipes!!
just the egg yolk, no egg white?
Just use heavy cream or half and half instead of milk. Less carbs too.
@@MrSinister718 not everyone is on keto, if your goal is weight-loss that's a bad idea. The goal of this icecream is to have fewer calories
@@rbux1636 sure thing fatty.
@@MrSinister718That's gonna shoot up the calories. No thanks.
using egg yolk as the binder instead of cottage cheese is so much nicer. thanks for sharing this recipe! this is my new favourite creami recipe
These ice cream mistakes are KILLING YOUR GAINS
?
Umm, what?
Hahaha JEFF CAVALIERE LOL
Damn it Jesse!!!
LMAO
I use an immersion blender to mix everything, but I am using cottage cheese & protein powder in addition. Also vanilla paste instead of extract will also enhance the flavor.
Yes me too, I hate cottage cheese but in the Creami it's a game changer for sure! 🙌🙌
Yoooo can you please list the amounts of stuff you use? That sounds sooo good
@@ceej93 it's a scoop of protein powder, one serving of cottage cheese and 4.2 grams of vanilla extract/paste. I go with about 260ml of whatever milk I am using, 20g sweetener and if using a gum it's .5-1g and that is my base.
@@josephroa4475 Great recipe, have you tried modifying the base for different flavors? I'm getting a creami soon and I was going to also use cottage cheese as my base.
@@Wayf4rer yes I have like 15 tubs of protein powder 😂
is there any alternatives to the Creami? Would throwing it into a blender or food processor work instead?
I tried a "better-er" version of the recipe (no vanilla bean; used 1% milk; used the egg yolk) and it turned out fantastic!
I only had Fairlife skim, so I did half that, half Horizon 2%, and supplemented the missing protein with vanilla casein.
The egg yolk made a massive difference in the texture.
And now that I have these bases to work with, I can start adding to them. I need to do strawberry ASAP, since they're in season here.
A best-er version would not be using friggen milk and actually using heavy cream or at least half & half.
@@MrSinister718 A best-er version wouldn't be something I could eat near daily in quantities that I'd actually like, so I probably won't be making any. If you try it though, let us know how it turned out.
@@MrSinister718 keto sucks
@@N1120A ok fatty. Try typing that without destroying the phone screen with the force of a thousand forks.
I've been making the first version, but adding 15f of PEScience protein powder. Comes out pretty good, at around 200 calories.
Great vid NICK! Great edit.
Brother Brian!!! Thank you!
I just bought a ninja creami...the first thing I was thinking about when I unpacked it was that I need to check if specifically you had any recipes, such perfect timing for me!!!
You should definitely do a creami series!
One thing, you can't just replace sweeteners willy-nilly. Most sweeteners have some freezing point reduction factor, some of them have massive differences. So they will change the freezing point, ice crystal amount and overall texture.
From a chemical standpoint there are a hand full of properties that need to be balanced out to get it right. There is literal science and study to ice cream and similar foods. Basically all the ingredients you use affect a few of those properties and the combination needs to be in a certain range. For no sugar ice cream the hardest part is the play between freezing point reduction and sweetness. Using cream, milk, almond milk or plain water will also change these things a lot but is not as hard to balance out.
I'm not saying people have to know all of that to get good results, but it helps to understand these things.
I am going off 10's of taste test both open and blind. I go off flavor and mouth feel and I got great results with the recipes shown.
@@Exercise4CheatMeals I'm not criticizing the method. If it works it works. Just adding a bit of the science to the discussion.
@@shenlong3879 yup thats y i always say if u use other ingredients i can’t guarantee results, but fron what ive seen ppl get good results w most sweeteners when it comes to the creami
Yeah I’m gonna have to find something that’s not erythritol. That stuff is poison
What is the best sweetener to use ?
Finally got one. About to give it a spin. Used chocolate protein and pbfit powder, vanilla extract, yoke, fairlife 2%, and gonna add resses peices
I just made the "good" ice cream but I added an egg yolk and 1 serving of sugar free butterscotch pudding mix and a pinch more salt to make a salted butterscotch ice cream. OMG it's unbelievable!!! Total game changer for sure
I'm eating this right now and I'm blown away! Thanks for sharing your trick!
Soooo your Best ice cream is phenomenal. The yolk makes a massive difference. Thanks for the tip
If you want to emulsification effect without the yolk, try pectin, gelatin, or soy lecithin (or a combination). All these are easily available
How much gelatine to add per pint?
I find it easier to just shake the ingredients with protein shaker (including protein powder) and pour them into the pint after
Wouldnt work with any gums in my experience, but if it works for you, get er done.
@@Exercise4CheatMeals I blend mine!
I cant wait to try these. Ive followed the fruity pebble and others frequently for me my partner and our 7yr old and i alter them all the time. For the 4th we did blue milk which i decided to make blueberry lemon pineapple vanilla and its a hit😂
Sounds tremendous!!!
Thank you so much for these! I’ve been eating ice cream every night now. I’ve been making different flavors like lemon meringue and orange Creamsicle. Adding the zest from the fruit really kicks them up.
and you're still not gonna be any healthier, just less risk of diabetes. But everything else like artificial sweeteners and protein powders also have their negative side effects.
Thank you for the feedback. Protein powder n sweeteners are the bad for you but rock on Tee.
@@Exercise4CheatMeals in moderation yeah it's fine, just not something to eat everyday day
I use water! But add in a scoop of isopure zero carb protein and a little bit of sugar free jello with whatever flavor u desire, (banana, pistachio, chocolate, cheesecake!!!) they are all amazing the jello has the xanthan gum in it already
Been following you for a while bro, always putting out dope recipes!! You single handedly probably put thousands of people on to the creami, myself included. One tip that I suggest is switching to swerve confectioners. I know you already know about it I just figured I would recommend the change. For anyone else, if you have swerve confectioners use that or just blend the granular beforehand. Instead of worrying about if it is gonna collect at the bottom, it dissolves way easier. And you could argue it doesn’t matter either way since the creami blends it as it processes, just my recommendation that I’ve had no issues with.
Great tip if its not dissolving!!!!!
The last recipe is insane. Thanks a lot!
Vanilla bean with an egg yolk is the ONLY way! But if I don't have a Creami, are there alternatives?
You may want to try sucralose instead of erythritol (Swerve). Sucralose tastes just like real sugar when it's mixed into food.It's sweeter than erythritol (Swerve).
Who would have thought the ice cream setting was best for making ice cream
That's the only setting I use, because it yields the best results in my opinion! ☺☺
This is probably the only anabolic recipe that I’ve tried that is legitimately as good as the real thing. I’m cheap and impatient, i blended the ice cream mix in a normal Ninja and didn’t freeze it for the full 36. The final product was like a thick milkshake. Very good 10 out of 10. Stoked to try the chocolate version.
For anyone that doesnt want to use 45g of erythritol per pint, because its kinda expensive. You can achieve the same consistency and sweetness with 0.02 grams of pure sucralose and 10 grams of whey protein.
Cost effective? Yes. But if you care about your long term health, there are plenty of studies showing the negative effects of sucralose and other artificial sweeteners like aspartame on the gut microbiome. Just a little FYI. Do what you want though
@@Oblisk 1. There is only one study showing that sucralose has effect on the ammount of bacteria in your gut
2. The study was done on rats
3. They were feeding them insane ammount of sucralose that you cant possibly consume for 12 weeks straight
4. Considering rats live 1-2 years , you would Neded to overeat sucralose for 11.5 years for side effects to show ( if any, because Humans are not rats)
5. The other 99% of research show no side effect if consumed under 15mg/kg/day, which for 80kg person would be 1.2 grams a day. So according to research you would need to eat 60 ice creams a day for 11.5 years for side effects to show.
Please dont spread any more disinformation based on your internet articles without reeding proper research reports.
@@Oblisk fix that microbiome by eating yogurt and kimchi im sure itll somehow work out
@@Sheltur_0311 adding things on top of things that you are already doing that are harming you wont just magically cancel it out. Ideally you should remove the bad, and then add the good.
But yes, yogurt and kimchi are good for the microbiome. What’s even better, try Milk Kefir, if you are lactose intolerant, water kefir. They contain larger quantities of bacteria strains as they are fermented for longer and the grains used to ferment provide a wide variety of species. Or a good pro/prebiotic supplement like Seed would be suffice.
@@Oblisk Erythritol is also bad. Just use coconut sugar or honey at that point
Can I add vanilla protein powder to the mix?
Can i just use a regular blender if I'm not able to get the creami?
This recipe is insane. Just tasted the first batch of the better ice cream. It slaps hard👌😀
I've been doing the Oreo Creami with Allulose (better taste to me) and love it so much. Question - when I follow your amounts it goes over the fill line and to the top of the lid. Is that not a problem? What's the fill line for then?
I use an immersion blender and i noticed the volume goes way up due to the xanthan gum; I had to cut the milk back to 350g or so to keep it under the fill line
Thanks for the video. What happens to the consistency of the ice cream if you refreeze any leftovers? Will it harden like ice thus needing to be blended next time? Thanks
For the good one is it 143 cals for the whole pint?
Can you try adding protein powder to the mix?
Do you know how much pure monk fruit powder (no fillers) would substitute for 45g Swerve?
Guar gum vs xanthan? Use 1/4tsp guar
Bought my creami about a year ago, haven't played around with many recipes, luckily because I came here first!! lol! I make the BEST recipe here and actually haven't had vanilla beans to chop up BUT it is still AMAZING. I make it again and again. I've also used egg beaters (because that's what I had on hand) and I thought it tasted delicious that way too. Anyways, this recipe was so tasty i knew i would be watching ALL your recipes. Thank you E4CM!!
For the best option - Is there any concern with using a raw egg and not bringing up to a 160 F temp to destroy any possible salmonella bacteria? Didn't see a step for this included so I'm wondering what the general recommendation is there?
If you want to be safe. It is a 1/20000 chance. You are more likely to get injured by a toilet than get slamonella from eggs. So I am not worried about it, but its your call
@@Exercise4CheatMeals Fair enough. Thought I'd ask the question, so appreciate you clarifying that. I just made a pint with a whole egg in there and it was fantastic (no I did not bring the mixture up to 160F temp). Thanks for the suggestion!!
Can you use just plant milks? Vegan version
Your videos are always top notch my guy! I have a crazy question what would an egg yolk do for the lowest calorie ice cream that includes almond milk?
Should use honey or sweet fruit like dates instead of sugar replacement
i swear I've been spending some time looking for videos like this, this is my first time in this channel, and you explained everithing soo good and show every product you use exactly the quantity you use,this is the kind of videos I like ,every detail count, honestly one of the best. new suscriber, thank you
Question: Do you use protein powder? If not, can you use Protein powder? Also, I hate Xanthan gum. Never works because it is so light that my scale can’t read it properly and gets way too thick and gross so I use zero sugar jello pudding packets instead. Please let me know
How do i prevent the milk from foaming?
would the results be similar if using an ice cream maker instead of the ninja ?
have you tried using protein powder?
Before I tackle making ice cream myself, can I just buy this protein based in a food store? If yes, what do u recommend…..
Hey Chris! Not sure what you mean. Please elaborate.
are you using a vacuum-sealed container for your vanilla beans?
You should make a 'is Great for Weight Loss' series, this was actually a lot of fun to watch!
the calories are for the WHOLE pint, or just a serving?
I've been told this is a great ice cream machine, I've been looking into this one for some time. Is it really that good?
Random question, could I add in other flavorings into these recipes? Like say peanut butter, cookie butter, chocolate, etc. And where would I add them? I'd imagine during the wet mixture but I wanted to make sure. I understand this'll probably throw off the texture, though I'm wondering by how much. Thanks so much for the quality content!
is the ninja Creami Required? or optional?
Recepies looking interesting though.
no use you knuckles to mash the frozen liquid until icecream
Love that the Fairfield is also lactose free!
Have you tried using lecithin by itself rather than an egg yolk to emulsify?
Nope, not yet. I would venture to guess it works just as well though.
What’s a good way to use that vanilla base and make different flavours?
I use pretty much use the base for everything (usually the basic one unless I’m making straight vanilla ice cream) then add whatever I want on top of it. Immersion blender is the best way to do it. I usually use add ins like sugar free jello, flavor syrups, nuts, fruits.
One of my favorites is pistachio.
Wet ingredients
Almond milk (around 1.5 cups)
Vanilla extract 7 g
Pistachio nut oil 5 g
Neufchâtel cheese 1 tbsp
Dry ingredients
Erythritol 70 g
Pistachio SF jello 7 g
Pistachios 25 g
Salt 1 g
Xanthan gum and guar gum mixed ~1 g in total
Blend it all together after mixing the gums in with other dry ingredients. Top up with almond milk then blend again. Freeze, enjoy.
If you are hesitant about raw egg....and don't have protein powder to hand...but want to get the higher protein content, try this. crack an egg into a small jug, add a splash of milk, mix it and scramble it in the M/W, it will take 1 minute or less depending on power and allow to cool. Use 200g of cottage cheese, add the egg, vanilla, sweetener, top up with milk, mix with a stick blender. Most cottage cheese has gum in it already, so you can save money not buying that. You end up with a tad over 30 g protein. It's possible you could even use 2 eggs - I have not tried that yet. I'm sure you could do it with a hard boiled egg but who wants to have to shell them? Basically you get a high protein, custard like base without having to make the custard. A win win!
Or just use pasteurized eggs
@@Vincent_Beers Lol, you don't get those where I live. You need to remember that not all countries have the same range of foods.
Can we do these without buying a $150 high speed blender?
feels like adding a frozen banana instead of the fake sugar might be a better play. You should try with duck egg?
This
hmm interesting. I’ve been using almond milk and protein powder in my creami for well over a year now, figuring it was the best way to get different flavors, and best macros. I have never tried the milk/egg route, mainly due to lactose issues, but I will try this.
Guar gum is much better in my experience when comparing the two.
Am I the only one who got ice crystals with this recipe? Yes, I did not use Fairlife since in my area we have no fairlife, but still, was exepecting way more creaminess from this. (I followed you recipe to the letter). I think I'll add some vanilla flavoured whey to the next one maybe it will resolve some of the ice crystalls issue.
I use a paint pen to name my pint pots. It rubs off easily with a damp cloth when no longer needed.
Do we need to use almond milk or can we just use fair life milk for the whole amount? 0:27
See recipe 2
Is there any reason why you dont add protein powder?
where do you get your cones and how much does that change the macros?
Yup, figured it out. Actual amount of milk you need to add is 300g. Anything more and it’s just going to be flat out wrong
How does it do after putting the pint back in the freezer? I assume it has to sit out and thaw for like 5-10min before it’s soft enough to eat.
Is it safe to eat the raw egg yolk?
You always keep delivering. Loved this one, will try it on the weekend!
OK to eat raw egg yolk?
ruclips.net/video/cUqYwgFY-x4/видео.html
Any reason not to use the whole egg, as opposed to the yolk only? More protein and not much more calories.
Do you have issues with the ice cream when eating it another day? I made mine yesterday (put it in the creami) but didn’t finish it. Went to take it out today and it’s rock hard. Even tried to run it through hot water…
Yep it will need to get respun and I havent been able to replicate the same texture as the first spin. That works perfect for me though because I usually eat a full pint anyway.
@@Exercise4CheatMeals so the VERY FIRST one I did I spinner twice, ate a little then put back in freezer. The next day respun another time (3rd time) and the texture completely messed up. Was like crumbly, idk how to describe it. Lol I’ll have to try to eat all in one sitting but it’ll be hard to. Doesn’t look like a lot but it is for sure
@@Danifoxx8 Just split the recipe in half between two containers; that way you'll have two ice creams to eat freshly spun each time!
@@disizanewme ahhhh smart! Thank you! I’ll have to try next time
@@Danifoxx8 You're welcome!
Can you make this without a ninja? What would you recommend?
Unfortunately not
Is there any way to get ice cream near this without a creami?
So, for the best, it's 285 calories for the whole pint?
Will this work in a vitamix? Or can we get a similar recipe for a vitamix.
I’ll try your mixing technique! Been using a frother recently and I don’t like it - maybe because I dump everything in… 😢
I'm kinda surprised that no comments about the over the max line? No issues?
I've been knocking back the Good version for months now. I'm in the full routine of just always having a couple ready, and as soon as I get done with one, mixing up another and throwing it in the back of the line. I ran out of my KO Swerve and got a big bag of sucralose (yellow bag, Splenda generic) and do not recommend. The consistency just isn't right, maybe because I use so much less to get the same sweetness that there isn't enough to impede the ice crystals right. Will definitely go to big green bag erythritol after I work through it all.
A substitute for almond milk could also be Oat Milk, it's wayyyy creamier and actually has a really good flavor, although i'm not sure how the macro's compare lol
Oat milk has more calories
If I don't have the Creamy ninja machine is there any Other way to make this recipe?
You should make a 'is Great for Weight Loss' series, this was actually a lot of fun to watch!
thanks for the recipes and testing! considering getting a creami now lol
Can you link the vaccum sealed container you used to store the vanilla beans?
Is adding the egg yolk bad? I thought it would need to be cooked. Won't adding raw egg cause problems?
I thought the same. I always heat it and make a custard, then cool before freezing it. I don’t have pasteurized eggs and wouldn’t risk eating raw eggs.
Just started my weight loss journey and you just made it 100 times easier thanks bro
I’m confused why we need to freeze for 24 hours. Frozen is frozen bro. I’ve tried 12 hours vs 24 hours. Literally the same consistency and taste. Even after 8 hours it was the same. You could make these in the morning and have them in the evening.
The freezing for 24 hours is a general recommendation that's given to make sure your creami is completely frozen. If you find that yours are fully frozen in 8 hours then that's fine. Everyone has different freezers so the actual frozen time varies for ppl.
How do we make old fashioned French Vanilla
Have you tried the zero sugar maple hill milk?
Is the entire pint 1 serving?
Can anyone explain which Ninja Creami's can/can't make these? I did not realize there are 4 of them now 🤷♂️
No doubt the vanilla bean is getting done this week.
I will be waiting for a DM.
Dm sent. But that egg yolk makes the cream. I mean the vanilla bean adds flavor but the yolk makes it way better. Nicely done my dude.
Are those metric for the entire pint?
Could you do a italian gelato version? Italiam style ice cream has eggs in it. It might be richer in protein?
why not add protein powder for protein?
this is essentially iced milk, the fat content is so small- is it still good??
These are so great! Would you maybe be interested in redoing your old lemon oreo ice cream for the Ninja Creami? Id love to see that!
Exercise4CheatMeals recipes FTW! Creami hit the jackpot with these machines, you just have to do it right and everyone has low calorie guilt free ice cream!
great vid, creami just arrived, trying these tomorrow