Hey, can you put the recipe/ingredients in the comments as well as a short instruction? Thanks, your recipes are so good but sometimes I don’t have to time to watch the full video as I’m busy!
I leave it out for a full 15 minutes and run it under hot water for about 10-15 seconds, mostly the very bottom. Almost always it’s done in 1 spin. Could be I use the fair life whole milk Looks good!
I love these recipes. I can't always make them and recently killed my blender but they always tasted great. I especially love the cheesecake. Following these recipes I've managed to keep 10 pounds off my guy. I don't eat as much out food either.
That's awesome! ...keeping the weight off, that is... but the destroyed blender, haha. If you're ever able to get a Ninja Creami it's definitely a worthwhile investment if you plan to make ice cream like this. Really glad you've been enjoying and benefiting from the recipes! 😊
@@TheCogIsShred I'm excited every time you drop a recipe. I do all the cooking at home for my wife and when we visit her dad I cook for him. They are super easy to make and that's a game changer for me especially after work.
There's a recipe that I'm using now that comes out smooth in one spin on the ice cream setting. BUT it only needs one spin if the creami cup has been in the freezer for 24 hours. If it's been 48 hours then it often times needs a respin. The longer it sits the ice box the colder it gets. Plus it just depends on what type of freezer you have and what settings you have to adjust the temperature. I've started using an IR temp gun to measure the surface temp of the ice block right when I take it out of the freezer. If the surface temp is around 8 degrees F then it usually only takes one spin. If the surface temp is 0-2 degree F, then it will take a respin. Or, I'll let it sit on the counter for about 8-10 minutes. Give it a spin, and then run a butter knife around the inside of the cup to break the ice away from the sides of the cup. Then, put an mix-in of about 20 grams of Guittard 72% cacao chocolate chips made with coconut sugar. Total net carbs on the Guittard coconut sugar chips is about 2 grams per serving. Adding a mix in will suck a lot of the cold out of the ice cream so it'll soften up quickly with the mix-in. Generally I try to hit about 17 degrees F on the IR gun to get something that looks and has the mouth feel of ice cream.
![Ninja Creami Pumpkin Cheesecake Ice Cream [ONLY 250 CALORIES!]](/img/1.gif)
Hey, can you put the recipe/ingredients in the comments as well as a short instruction? Thanks, your recipes are so good but sometimes I don’t have to time to watch the full video as I’m busy!
Yes to this!!!!
I leave it out for a full 15 minutes and run it under hot water for about 10-15 seconds, mostly the very bottom. Almost always it’s done in 1 spin. Could be I use the fair life whole milk
Looks good!
It will be BETTER with whole milk!
wow
I love these recipes. I can't always make them and recently killed my blender but they always tasted great. I especially love the cheesecake. Following these recipes I've managed to keep 10 pounds off my guy. I don't eat as much out food either.
That's awesome! ...keeping the weight off, that is... but the destroyed blender, haha. If you're ever able to get a Ninja Creami it's definitely a worthwhile investment if you plan to make ice cream like this. Really glad you've been enjoying and benefiting from the recipes! 😊
@@TheCogIsShred I'm excited every time you drop a recipe. I do all the cooking at home for my wife and when we visit her dad I cook for him. They are super easy to make and that's a game changer for me especially after work.
There's a recipe that I'm using now that comes out smooth in one spin on the ice cream setting. BUT it only needs one spin if the creami cup has been in the freezer for 24 hours. If it's been 48 hours then it often times needs a respin. The longer it sits the ice box the colder it gets. Plus it just depends on what type of freezer you have and what settings you have to adjust the temperature. I've started using an IR temp gun to measure the surface temp of the ice block right when I take it out of the freezer. If the surface temp is around 8 degrees F then it usually only takes one spin. If the surface temp is 0-2 degree F, then it will take a respin. Or, I'll let it sit on the counter for about 8-10 minutes. Give it a spin, and then run a butter knife around the inside of the cup to break the ice away from the sides of the cup. Then, put an mix-in of about 20 grams of Guittard 72% cacao chocolate chips made with coconut sugar. Total net carbs on the Guittard coconut sugar chips is about 2 grams per serving. Adding a mix in will suck a lot of the cold out of the ice cream so it'll soften up quickly with the mix-in. Generally I try to hit about 17 degrees F on the IR gun to get something that looks and has the mouth feel of ice cream.