Hi, quick question. I subscribe to a meal delivery service and am quite happy with it, so I’m only interested in the cookbook for the NC recipes. How many of the 140 recipes are NC?
Dude I love the fact that this guy has STANDARDS. He’s not gonna give us something that he hasn’t tested a bunch and knows 100% that it’s gonna be the best you can get for the macros. Much respect 🙌
Psyched to see you’re almost at 100k. You’ve got the best recipes by far and it’s been huge for me to be able to eat pizza and ice cream while getting enough protein in
One thing you may want to try, coffee makes chocolate taste more chocolatey. That’s why so many chocolate cake recipes have espresso powder or some stepping black coffee in them. When I make a chocolate pint in my Creami, I either replace ~20g of milk with a shot of espresso or use up any left over filter coffee from the morning. It spent taste like coffee in the end, just extra chocolatey.
ive been mixing dutch cocoa and black cocoa into my chocolate ice cream. Nice to know i stumbled onto the same idea King Arthur used for their Double Dark blend
I was skeptical at first as some of his previous recipes have failed, and my city in Canada doesn’t have a lot of these ingredients, but NOPE, THIS IS THE BOMB. I have made the last version of this video with a few little tweaks, such as a protein bar instead of chocolate and chocolate protein powder, but this is literally something you would get at McDonald’s or Dairy Queen. NO joke. I guess my freezer is at a freezing temperature because after 24 hours, I said screw it and made it, and it turned out so thick, like hard serve, I was honestly astonished. I just bought a bunch more cups to stack my freezer up. A mcdonalds like ice cream for around 350 calories and 35g protein. THIS IS WORTH THE BUY FOR THIS Recipe alone!!! Also made. Watermelon sorbet! This is amazing
Instead of heating the whole milk mixture, I heated about a quarter of the milk, mixed that with the melted chocolate, and then poured in the rest of the milk mixture with the immersion blender going. Means it doesn't go into the freezer hot and I don't worry about cooking the egg, but the chocolate still melts through just fine.
I do the milk egg base he uses and then I add frozen strawberries that I popped in the microwave with some sweetener, and then blend all together. Then when I take it out of the freezer I put some more strawberries with sweetener in the microwave and I smash the together and put it as mix ins, it’s a great strawberry ice cream🍓
Random suggestion to people out there: Pumpkin. Sounds crazy, but use his vanilla ice cream base, but subtract 100g of liquid and substitute it with 100g of canned pumpkin. I had it recently and it was so good.
In the UK we have what's called "gold top" milk. It's whole Jersey milk with cream in it. I used it as a replacement for your best vanilla version without the egg yolk. It's delicious, and I highly recommend any UK subs give it a go. It's a little more calories but worth it. I'm sure the US would have an equivalent.
For those that are hesitant to put a raw egg yoke into their ice cream. I use the liquid egg product from the store (which is pasteurized) and it definately improves the creaminess and texture.
I can’t wait to try your best experiment/chocolate ice cream! Also thank you so very much for taking one (all) for the team by exhaustively testing these out to get us the best of the best! I feel both lucky and spoiled with your recipes!!!! Lol!!!!!
@@Exercise4CheatMeals Okay, am back after 3 weeks of work and waiting, waiting, waiting for the opportunity to eat this magnificent treat that was waiting in the freezer to fulfill its Creami destiny! Am here to say that this IS by far THE ABSOLUTE BEST chocolate ice-cream doppelgänger I have come across!!! This was rich, creamy, and very on point for flavor. This makes me so so so happy to know I can eat ice cream and not feel even remotely guilty, all while staying within calorie needs!!! Thank you again Nick!!!!!!!! 😃🙌❤️🎉💯 🔥 Edit: This is for the best of your 3 options receipe btw. Again, thank you!
I grabbed a Breeze in the two days that it was back in stock :) I found Polar Ice Creamery videos on making ice cream. You do want to mix cocoa in hot milk to "bloom" the cocoa, which brings out its flavour. If you're not going to use whole milk, skim milk powder really helps with body (better than whey powder). There are much better cocoas than king arthur - look for 22-24% fat (KA has 10-12%). Egg is a good emulsifier, but it doesn't reduce ice crystal size - that's what stabilizers do (jello pudding has stabilizers). Xantham gum upsets my stomach, and locust bean gum is the key stabilizer (gelato uses cornstarch). Dextrose and corn syrup help scoopability.
Close for me...I was making some pints yesterday and swore you already had a video like this for chocolate ones. But I couldn't find it. Well...found it! hahaha
Great video. Favourite thing I've been making recently, is taking pasteurised egg whites with erythritol and a bit of salt into a food processor, processing it until it becomes frothy, then I add milk protein powder and keep processing until it becomes very airy and light. It basically turns into marshmallow fluff and it tastes like candy, but the best part is that it is basically pure protein, since erythritol gives you zero net carbs
Guy! we made this the other night. Left them to freeze for the full 36 hours. Copied you 100%. The "Best" was insanely good. Way better than a Halo Top. Thanks!
THANK YOU for mixing your xanthan gum together with your dry ingredients before mixing with the wet! It drives me nuts when people just dump the XG directly into the wet ingredients. It clumps up if it doesn’t hit the liquid 1 grain at a time with agitation.
Questions for the man, the myth, the legend Nick: - In the uk we don’t have any high protein milk / fairlife, should we use regular milk? - can we add protein scoop inside for the macros? - I see lots of people add in the jello pudding mixes - your thoughts on that? Is it worth it? I’d LOVE to see some protein added ice cream recipes - even better if you could do a coffee one and / a Reese’s pieces PB protein one ❤❤❤❤
I don't know if you're still interested to know about these questions but instead of jello pudding you can use 1gr of guar gum or xanthan gum. The high protein milk you can substitute it for greek light yogurt
If you want to level up your chocolate ice cream, try mixing dutch process cocoa and black cocoa. A mix of allulose and erythritol will give you a softer ice cream. Guar and locust bean gums are better than xanthan gum for ice cream.
PSA - These creami recipes also work great with a KitchenAid ice cream maker attachment. Comes out with a perfect soft serve consistency which can be hardened further in the freezer if desired. I assume there are more folks like me.. bodybuilder types who have recently gotten into anabolic baking, and are now getting recommended all these protein ice cream recipes for the Creami. Since I already had the KitchenAid stand mixer for baking, i snagged the ice cream maker on sale for $60 instead of spending $200 on the Creami.. I've made 5 pints in the last 3 days and have been extremely satisfied with the results. Main difference is you are freezing the bowl/attachment in advance, instead of freezing the pint of ice cream base in advance. But that means if i get a sudden whim to try a recipe, I'm only about 30 minutes away from having 1-2 pints, instead of needing to wait for the ice cream base to freeze. I haven't done a lot of mix ins, that could possibly be a limitation. But i've done vanilla, chocolate, Peanut Butter, and Pumpkin. All turned out fantastic.
The egg yolk is good. Honestly, I usually just put the whole egg in there. Helps with the protein totals.sure, it's raw, but if you're that paranoid about foodborne illness buy pasterized eggs. Or pasteurize your own eggs, which is a very easy thing to do.
Huge fan of your recipes man, ur the reason I bought a ninja creami. Just a quick question, will mixing the ingredients with a smoothie blender do the same trick as the immersion tool?
This may be redundant but I want to make sure I'm seeing this correctly, are the calories listed at 2:20, 4:41, and 8:48 for the entire pint of ice cream? That's almost too good to be true!
Instead of doing the whole microwave thing, you can put it in a pot and stir constantly stopping the egg from cooking, and to circumvent the 36h wait you can follow this up with an ice bath (I got the idea from ninja’s official cookbook, they do this for gelato)
Definetly gonna try this tomorrow. I love chocolate icecream. When does the brownie recipe come out? I've waited for a while, and you've said in previous videos that it will come out soon. There is nothing better then brownie served with icecream.
Excellent video! I followed recipe 2 and blended with an immersion blender. I noticed I got an inch of foamy layer arter I froze it. Not that noticeable when pouring it into the container. I even let it sit for 20 minutes and used a strainer? Have you had any issues with this? If so, and tips?
Very nice video bro, will be trying these. But I had a question, I really wanna make the oreo mcflurry with the ninja blender. The ninja blender you linked has been out of stock for a while and the description says they don’t know if it will be coming back into stock, do you know where I could get that same blender or one that will do the same job? Thanks.
Nick, I thought xanthan gum was better for baked goods and guar gum was better for frozen treats. Also, if you use an ice bath to cool the mixture before freezing, it would freeze faster.
If we don’t have fair lite in our country is unsweetened soy milk or cashew milk ok? Or just trim cow milk. The latter breaks me out so will probably avoid it
I'm pretty sure guar gum is preferable to xantham gum for applications like this. If you're baking or doing something that's acidic you should use xantham, for but ice creams you're better gonna get better results with guar.
Have my pints in the freezer and will cream this evening. What are your thoughts on the recipes using protein powder and Greek yogurt? Do they taste and feel like authentic ice cream? Thanks
Nick- every time I use my Kitchen Aid emulsion blender to make your recipes to a T, it ALWAYS overflows and I end up dumping some out to get it to the maximum fill line. What could I be doing wrong?
I have the same issue. I noticed he has a plug in one which I used to have. Got a newer cordless one a year ago and I noticed it much more powerful. I think newer immersion blenders are more powerful and cause more air bubbles. I also follow the recipe exactly and use the same high walled container and I get massive overflow.
Hell yeah dude. Your ice cream recipe is our summer go-to! I do the egg yolk one and toss in a scoop of protein powder that I blend in before the dry ingredients. Perfect texture, excellent taste, excellent macros. A+ dawg.
have you tried locust bean gum? its another thickener that works better at low temps and is used in most commercial ice creams. i'm surprised you didn't mention it since you so easily mention xanthan gum.
If I use raw eggs (from Australia, can't get pastuerised eggs), will microwaving the egg yolk with milk to 85 farenheight be enough to pastuerise the egg yolk? If not, I suppose I can use buttermilk instead of an egg yolk
7:17 wait, what? Letting it sit on the counter for 10 minutes before putting the lid on and putting it into the freezer prevents that hump from forming while freezing? How and why would that be, though? Will try that for my next pints... you still freeze them with the lid on though, right? I read somewhere that freezing them without the lid on also prevents the hump from forming lol
Yo these look amazing! Makes me want to get a ninja creami for sure. I’m curious- what would you recommend adding to your chocolate chip cookie dough recipe so that it can be made into those chewy cookie dough chunks that are typically found in ice cream? I tried adding a ton more flour so that it was less liquidy but that came at a heavy cost to the macros, and it still didn’t have chewy consistency even in the ice cream.
OMG. I was wondering what's Ninja Creami and found this amazing channel. It's hard to find 1% milk in my country. What adjustment will you recommend if using whole milk for the "best" recipe?
For the "good" one I see the milk split is different than in the vanilla ice cream recipe. Do you recommend a 160/280 split for that one over the 240/200 too?
Would these protein ice creams taste horrible if we put no artificial sweeteners, like would the protein powders and jello powders make it taste alright ?
You could... and it might taste good, but I haven't tried many so far. I personally would much rather choose my own sweetness amount + chocolate flavoring that I like along with the power to add high quality cocoa powder that I doubt most companies would use. I will eventually start using protein powder to make high protein ice creams but I wanted to make bases without protein powder that were easily accessible and the lowest calories possible. Quick side note: Protein powders + sugar free jello mix include artificial sweeteners. Hope this helps!
Do you have receipts for rocky road, cookies and cream , mint chocolate chip etc . If soo for all these three those are favorite ice cream and we want to less calories. Let me know and I'll like to buy your cook book
how does this have so much carbs when your using Swerve and a Fairlife alternative milk? 1 C of Fairlife 2% is 6 Carbs, so 2 C would be 12 Carbs?? Where is the carbs coming from ? thank you!
Can these ice cream recipes be used with a Cuisinart Ice-20? I don't have a Ninja Creami, and am not in a position to just toss my Cuisinart and buy one, as some have suggested. I got it to use with the Jeni's Splendid recipe books, so any adaptions of those recipes would probably be welcomed by fans of that brand, as well. (pretty please?)
Tried the 'better' base, and it absolutely delivers. Use high quality cocoa since it's going to be so much of the flavor. Hyped to try 'best' once I have the available calories. Goddamn, Nick. Goddamn.
Get my Cookbook with 120+ Recipes: payhip.com/b/PUO5w (Save 10% with code E4CM)
RECIPES BELOW
Good
Wet
160g 1% milk
280g unsweetened almond milk
2.1g vanilla extract
Dry
50g granulated erythritol
8g cocoa powder
1g salt
1g xanthan gum
Better
Wet
440g 1% milk
2.1g vanilla extract
Dry
50g granulated erythritol
8g cocoa powder
1g salt
1g xanthan gum
Best
Wet
410g 1% milk (My editor made an error and put 440g, but it is actually 410g)
1 egg yolk
2.1g vanilla extract
14g chocolate
Dry
50g granulated erythritol
10g cocoa powder
1g salt
1g xanthan gum
These are great!
I added 5g of powdered peanut butter and the yolk to the 'better' recipe, chefs kiss.
Keep up the awesome work.
Hi, quick question. I subscribe to a meal delivery service and am quite happy with it, so I’m only interested in the cookbook for the NC recipes. How many of the 140 recipes are NC?
Dude I love the fact that this guy has STANDARDS. He’s not gonna give us something that he hasn’t tested a bunch and knows 100% that it’s gonna be the best you can get for the macros. Much respect 🙌
I can never get enough of Ninja Creami recipe videos
Psyched to see you’re almost at 100k. You’ve got the best recipes by far and it’s been huge for me to be able to eat pizza and ice cream while getting enough protein in
Thank you so much brother!
One thing you may want to try, coffee makes chocolate taste more chocolatey. That’s why so many chocolate cake recipes have espresso powder or some stepping black coffee in them. When I make a chocolate pint in my Creami, I either replace ~20g of milk with a shot of espresso or use up any left over filter coffee from the morning. It spent taste like coffee in the end, just extra chocolatey.
ive been mixing dutch cocoa and black cocoa into my chocolate ice cream. Nice to know i stumbled onto the same idea King Arthur used for their Double Dark blend
I was skeptical at first as some of his previous recipes have failed, and my city in Canada doesn’t have a lot of these ingredients, but NOPE, THIS IS THE BOMB. I have made the last version of this video with a few little tweaks, such as a protein bar instead of chocolate and chocolate protein powder, but this is literally something you would get at McDonald’s or Dairy Queen. NO joke.
I guess my freezer is at a freezing temperature because after 24 hours, I said screw it and made it, and it turned out so thick, like hard serve, I was honestly astonished. I just bought a bunch more cups to stack my freezer up. A mcdonalds like ice cream for around 350 calories and 35g protein. THIS IS WORTH THE BUY FOR THIS Recipe alone!!! Also made. Watermelon sorbet! This is amazing
Instead of heating the whole milk mixture, I heated about a quarter of the milk, mixed that with the melted chocolate, and then poured in the rest of the milk mixture with the immersion blender going. Means it doesn't go into the freezer hot and I don't worry about cooking the egg, but the chocolate still melts through just fine.
I do the milk egg base he uses and then I add frozen strawberries that I popped in the microwave with some sweetener, and then blend all together. Then when I take it out of the freezer I put some more strawberries with sweetener in the microwave and I smash the together and put it as mix ins, it’s a great strawberry ice cream🍓
I put an egg yolk in all my Creami recipes now. Because of you. My inspiration.
Random suggestion to people out there: Pumpkin.
Sounds crazy, but use his vanilla ice cream base, but subtract 100g of liquid and substitute it with 100g of canned pumpkin.
I had it recently and it was so good.
Good idea!
Was using pumpkin better than the milk? Did it affect the taste of the ice cream?
In the UK we have what's called "gold top" milk. It's whole Jersey milk with cream in it. I used it as a replacement for your best vanilla version without the egg yolk. It's delicious, and I highly recommend any UK subs give it a go. It's a little more calories but worth it. I'm sure the US would have an equivalent.
thanks for the tip!
440g Milk
Egg Yolk
2.1g Vanilla Extract
50g Erythritol
1g Salt
1g Xanthan Gum
For those that are hesitant to put a raw egg yoke into their ice cream. I use the liquid egg product from the store (which is pasteurized) and it definately improves the creaminess and texture.
They have liquid egg yolk?
Obsessed with you’re simple recipes, and that there’s no protein powders.
I can’t wait to try your best experiment/chocolate ice cream! Also thank you so very much for taking one (all) for the team by exhaustively testing these out to get us the best of the best! I feel both lucky and spoiled with your recipes!!!! Lol!!!!!
Please come back and let me know what you think when you try it!!
@@Exercise4CheatMeals Okay, am back after 3 weeks of work and waiting, waiting, waiting for the opportunity to eat this magnificent treat that was waiting in the freezer to fulfill its Creami destiny! Am here to say that this IS by far THE ABSOLUTE BEST chocolate ice-cream doppelgänger I have come across!!! This was rich, creamy, and very on point for flavor. This makes me so so so happy to know I can eat ice cream and not feel even remotely guilty, all while staying within calorie needs!!! Thank you again Nick!!!!!!!! 😃🙌❤️🎉💯 🔥 Edit: This is for the best of your 3 options receipe btw. Again, thank you!
@@Spicy_So_Nicey3746 thank you for coming back and reviewing!! So glad you liked it!!!
I grabbed a Breeze in the two days that it was back in stock :) I found Polar Ice Creamery videos on making ice cream. You do want to mix cocoa in hot milk to "bloom" the cocoa, which brings out its flavour. If you're not going to use whole milk, skim milk powder really helps with body (better than whey powder). There are much better cocoas than king arthur - look for 22-24% fat (KA has 10-12%). Egg is a good emulsifier, but it doesn't reduce ice crystal size - that's what stabilizers do (jello pudding has stabilizers). Xantham gum upsets my stomach, and locust bean gum is the key stabilizer (gelato uses cornstarch). Dextrose and corn syrup help scoopability.
Just got a Creami the other day. Been using the "Better" recipe and its been great! I mix in a thin oreo or two.
You posted this RIGHT AT THE EXACT TIME I NEEDED THIS!! THANK YOU!!
🫶🏼
Close for me...I was making some pints yesterday and swore you already had a video like this for chocolate ones. But I couldn't find it. Well...found it! hahaha
Great video. Favourite thing I've been making recently, is taking pasteurised egg whites with erythritol and a bit of salt into a food processor, processing it until it becomes frothy, then I add milk protein powder and keep processing until it becomes very airy and light. It basically turns into marshmallow fluff and it tastes like candy, but the best part is that it is basically pure protein, since erythritol gives you zero net carbs
Interesting, has someone done a video?
@@blinkyschannel no, I've just experimented and made the recipe myself
Guy! we made this the other night. Left them to freeze for the full 36 hours. Copied you 100%. The "Best" was insanely good. Way better than a Halo Top. Thanks!
Cream King 👑 creaming harder than last Time!
Looks fantastic 😍
THANK YOU for mixing your xanthan gum together with your dry ingredients before mixing with the wet! It drives me nuts when people just dump the XG directly into the wet ingredients. It clumps up if it doesn’t hit the liquid 1 grain at a time with agitation.
Questions for the man, the myth, the legend Nick:
- In the uk we don’t have any high protein milk / fairlife, should we use regular milk?
- can we add protein scoop inside for the macros?
- I see lots of people add in the jello pudding mixes - your thoughts on that? Is it worth it?
I’d LOVE to see some protein added ice cream recipes - even better if you could do a coffee one and / a Reese’s pieces PB protein one ❤❤❤❤
I don't know if you're still interested to know about these questions but instead of jello pudding you can use 1gr of guar gum or xanthan gum. The high protein milk you can substitute it for greek light yogurt
I made the best version by throwing everything in my blendtec! It is bomb! Thank you for the recipe!
If you want to level up your chocolate ice cream, try mixing dutch process cocoa and black cocoa. A mix of allulose and erythritol will give you a softer ice cream. Guar and locust bean gums are better than xanthan gum for ice cream.
No creami gang wya
Love watching these like I'll ever get one
Also you ever tried of making a cinnamon roll??
No but it has been on the agenda for a long time. No promises, but I would love to do one as it cools down later this year.
I would warm up the milk with the coco powder to incorporate it, the dry powder is sort of suspended and has a less chocolatey flavor
PSA - These creami recipes also work great with a KitchenAid ice cream maker attachment. Comes out with a perfect soft serve consistency which can be hardened further in the freezer if desired.
I assume there are more folks like me.. bodybuilder types who have recently gotten into anabolic baking, and are now getting recommended all these protein ice cream recipes for the Creami.
Since I already had the KitchenAid stand mixer for baking, i snagged the ice cream maker on sale for $60 instead of spending $200 on the Creami.. I've made 5 pints in the last 3 days and have been extremely satisfied with the results.
Main difference is you are freezing the bowl/attachment in advance, instead of freezing the pint of ice cream base in advance. But that means if i get a sudden whim to try a recipe, I'm only about 30 minutes away from having 1-2 pints, instead of needing to wait for the ice cream base to freeze.
I haven't done a lot of mix ins, that could possibly be a limitation. But i've done vanilla, chocolate, Peanut Butter, and Pumpkin. All turned out fantastic.
That King Arthur has been coming in clutch just like you said last year, Nick. Than you, sir!
This was the most rich and creamy ice cream i’ve ever had from the ninja creami
Im going right to the best recipe, looks amazing. Love ur creami vids!
The egg yolk is good. Honestly, I usually just put the whole egg in there. Helps with the protein totals.sure, it's raw, but if you're that paranoid about foodborne illness buy pasterized eggs. Or pasteurize your own eggs, which is a very easy thing to do.
How do you keep your ice cream softer after you put it on the freezer? Mine become hard as hell even with Xanthan gum =( Thank you !
Huge fan of your recipes man, ur the reason I bought a ninja creami. Just a quick question, will mixing the ingredients with a smoothie blender do the same trick as the immersion tool?
Nick, if I may make an amazing flavor-profile suggestion to incorporate with chocolate, ***Dark rum***. so gooooooooooooooddddddddd
This may be redundant but I want to make sure I'm seeing this correctly, are the calories listed at 2:20, 4:41, and 8:48 for the entire pint of ice cream? That's almost too good to be true!
Can’t wait to make these! Are you primarily using the lite cream button for all your creams?
Instead of doing the whole microwave thing, you can put it in a pot and stir constantly stopping the egg from cooking, and to circumvent the 36h wait you can follow this up with an ice bath (I got the idea from ninja’s official cookbook, they do this for gelato)
Thanks. I did this, because I realized I started blending in a steel cup
Definetly gonna try this tomorrow. I love chocolate icecream. When does the brownie recipe come out? I've waited for a while, and you've said in previous videos that it will come out soon. There is nothing better then brownie served with icecream.
Made the "best" version last night. Definitely better than Halo Top. Thank you!
Keep making these please cookies and cream and more recipes please
Excellent video!
I followed recipe 2 and blended with an immersion blender. I noticed I got an inch of foamy layer arter I froze it. Not that noticeable when pouring it into the container. I even let it sit for 20 minutes and used a strainer?
Have you had any issues with this? If so, and tips?
where do I find urethratol?
For anyone mixing with a milk frother, any tips for preventing mixture from overfoaming?
Very nice video bro, will be trying these. But I had a question, I really wanna make the oreo mcflurry with the ninja blender. The ninja blender you linked has been out of stock for a while and the description says they don’t know if it will be coming back into stock, do you know where I could get that same blender or one that will do the same job? Thanks.
is there a way to make it without the creami? What exactly does it do and do you think you can simulate it without it?
Do you normally use vanilla or unflavored almond milk?
Nick, I thought xanthan gum was better for baked goods and guar gum was better for frozen treats. Also, if you use an ice bath to cool the mixture before freezing, it would freeze faster.
What about using Greek yogurt? I'm new to the Creami game. Just wondering if there would be any additional benefits or reduced ingredients? Thanks!
If we don’t have fair lite in our country is unsweetened soy milk or cashew milk ok? Or just trim cow milk. The latter breaks me out so will probably avoid it
I'm pretty sure guar gum is preferable to xantham gum for applications like this. If you're baking or doing something that's acidic you should use xantham, for but ice creams you're better gonna get better results with guar.
exactly, I have read that it is a 3 parts guar for every 2 parts xanthan, so I wonder if I should use 1.5g guar when Nick is using 1g xanthan
Really wanna try this out, but my country has no readily available high-protein milk. Anyway to still make it high-protein?
Have my pints in the freezer and will cream this evening. What are your thoughts on the recipes using protein powder and Greek yogurt? Do they taste and feel like authentic ice cream? Thanks
Nick- every time I use my Kitchen Aid emulsion blender to make your recipes to a T, it ALWAYS overflows and I end up dumping some out to get it to the maximum fill line. What could I be doing wrong?
I have the same issue. I noticed he has a plug in one which I used to have. Got a newer cordless one a year ago and I noticed it much more powerful. I think newer immersion blenders are more powerful and cause more air bubbles. I also follow the recipe exactly and use the same high walled container and I get massive overflow.
Hell yeah dude. Your ice cream recipe is our summer go-to! I do the egg yolk one and toss in a scoop of protein powder that I blend in before the dry ingredients.
Perfect texture, excellent taste, excellent macros. A+ dawg.
Bro I never thought about melting chocolate and putting it in there. This is about to get tested when I get back from vacation.
have you tried locust bean gum? its another thickener that works better at low temps and is used in most commercial ice creams. i'm surprised you didn't mention it since you so easily mention xanthan gum.
Have you made a strawberry ice cream with the strawberry fair life??
can you recommend steps to make a rocky road ice cream?
If I use raw eggs (from Australia, can't get pastuerised eggs), will microwaving the egg yolk with milk to 85 farenheight be enough to pastuerise the egg yolk?
If not, I suppose I can use buttermilk instead of an egg yolk
Is using a Vitamix instead of an immersion blender the same?
I can't use xanthem gum so can I use psyllium husk as a replacement? Please do an experiment for substitute of xanthon gum.
how would you adjust the recipe if you want to add whey protein powder to up the protein amount?
Question: how do you measure Xanthan gum? I could pour a full tsp. And my scale still reads zero.
Is my vitamix blender ok to use instead of immersion blender. Want to save space
awesome!! iIwill give you 2 ideas for your next chocolate icecreams. Add azelnuts and avocado (look for avocado keto chocolate)
I just mixed a full scoop of protein powder to add 30gm more of protein
My dude be MOUTHING that cream.
7:17 wait, what? Letting it sit on the counter for 10 minutes before putting the lid on and putting it into the freezer prevents that hump from forming while freezing? How and why would that be, though? Will try that for my next pints... you still freeze them with the lid on though, right? I read somewhere that freezing them without the lid on also prevents the hump from forming lol
Have you tried using Cashew milk instead of almond milk? I’ve had success with it.
I have a feeling no one will come to service to me, but I have a question. Would guar gum also work instead of xanthan gum? Thank you!
yes it will!
What is the serving size to match the macros (2:21)?
The whole pint
@@Exercise4CheatMeals Dang! Looks like I'm buying a Creami!
Yo these look amazing! Makes me want to get a ninja creami for sure.
I’m curious- what would you recommend adding to your chocolate chip cookie dough recipe so that it can be made into those chewy cookie dough chunks that are typically found in ice cream? I tried adding a ton more flour so that it was less liquidy but that came at a heavy cost to the macros, and it still didn’t have chewy consistency even in the ice cream.
OMG. I was wondering what's Ninja Creami and found this amazing channel. It's hard to find 1% milk in my country. What adjustment will you recommend if using whole milk for the "best" recipe?
You think it’s worth getting the ninja creami deluxe?
Great video! Very informative! Definitely a lot of "PAUSE" moments haha
Ayeee I’ve been waiting for a chocolate cremi
Little bit of coffee enhances Choco
Audio says 410g milk but video text says 440g. Which one? For the "best" cream.
I’m wondering the same thing. I’m guessing it’s actually 410, because of the added chocolate
can you do oat milk ?
For the almond milk flavor where does the 225 calories come from?
Why don't you use regular 2% fairlife? Calories or is it better? Thanks!
For the "good" one I see the milk split is different than in the vanilla ice cream recipe. Do you recommend a 160/280 split for that one over the 240/200 too?
Fairlife does have a 1% milk....in Canada.
Would these protein ice creams taste horrible if we put no artificial sweeteners, like would the protein powders and jello powders make it taste alright ?
You could... and it might taste good, but I haven't tried many so far. I personally would much rather choose my own sweetness amount + chocolate flavoring that I like along with the power to add high quality cocoa powder that I doubt most companies would use. I will eventually start using protein powder to make high protein ice creams but I wanted to make bases without protein powder that were easily accessible and the lowest calories possible. Quick side note: Protein powders + sugar free jello mix include artificial sweeteners. Hope this helps!
Please do a mint chip and smores!!
In the plans!!
Mint chocolate chip would be epic 😋
Do you have receipts for rocky road, cookies and cream , mint chocolate chip etc . If soo for all these three those are favorite ice cream and we want to less calories. Let me know and I'll like to buy your cook book
can we get some vegan ice cream?
is your coco brand tested for lead content?
Hey bud, I made the "Best" and the flavor HITS but when chewing the ice cream I hear ice crystals crunching. Any way to fix? 😊
Guys is the creami worth it?? Boutta start cutting again and debating whether or not to buy
Any ideas for creaming without the ninji creami?
Make the exact same recipe an add it to an ice cube tray after frozen add em to a blender with a lil milk and there u go
Is your blade floppy after you click it in?
We definitely have 1% Milk in Canada.
i have no interest in making this (since i dont have a creami) but this video is so captivating haha
Can I use egg whites egg beaters
Did you ever try this using egg beaters or egg whites?
how does this have so much carbs when your using Swerve and a Fairlife alternative milk? 1 C of Fairlife 2% is 6 Carbs, so 2 C would be 12 Carbs?? Where is the carbs coming from ? thank you!
Can these ice cream recipes be used with a Cuisinart Ice-20? I don't have a Ninja Creami, and am not in a position to just toss my Cuisinart and buy one, as some have suggested. I got it to use with the Jeni's Splendid recipe books, so any adaptions of those recipes would probably be welcomed by fans of that brand, as well. (pretty please?)
Tried the 'better' base, and it absolutely delivers. Use high quality cocoa since it's going to be so much of the flavor. Hyped to try 'best' once I have the available calories. Goddamn, Nick. Goddamn.
Thank you for coming over to review it William!