5:18 The reason that happens is that as water freezes, the hydrogen bonds align in a way that creates a hexagonal lattice structure which leaves more space between the water molecules than in the liquid form, thus making it less dense and expand. That's the reason why bottles or cans with some drinks in explode when left in the freezer for a long period of time. The sides and bottom get cold the fastest since you freeze it with a lid causing the relatively warm air trapped on the inside of the pint to cool down before it can properly act as a heat conduct. If left without a lid, the bumb would be smaller but it is still inevitable since the mixture has to expand somewhere up and middle is where it will get frozen the slowest.
I have found when using cottage cheese as the base, you have to pair it with tart flavors; like lemon, lime, sour apple, etc. Otherwise the tartness of the cottage cheese is overpowering. Blend the cottage cheese until smooth in the Creami pint with an immersion blender. Blend in 1/2 pouch of sugar free lemon pudding. Freeze and then process as light ice cream. Add a little milk/cream if needed and respin. The consistency is almost like mousse. Delicious!
@@MinibossMakaque Flavor wise: yeah it would work a lot better which is why ricotta ice cream existed before modern health fads. However, ricotta doesn't have nearly as much protein, so you're kind of losing the health purpose for adding it.
You have to sweeten Cottage Cheese. There isnt really any other way to make it pallatable. The Creami specifically states its not a blender. I think it worked for your Cottage Cheese trial because everything was smooth already but definitely not a hack I will be trying.
Your froyo looks amazing! I'm gonna try that one. I like doing my froyo with vanilla and frozen wild blueberries. I usually put the berries in using the mix in function after spinning the froyo and its nice and streaked throughout.
On your strawberry lemonade one that was icy and took 5 spins, if you pop it in the microwave for 15 seconds after the first spin it should only take one respin and it may help keep them a little separated. I don't ever use a liquid like lemonade so I don't know if it would still have ice crystals, but it shouldn't need more than one respin after the short microwaving.
I did the cottage cheese ice cream, but it not in the creamy (I honestly didn’t even think about it). I just blended it in the container with my immersion blender and added peanut butter to it. I had so much peanut butter in it that it actually tasted like peanut butter cheesecake (for sweetener I used liquid Stevia and just kept adding it until I got my desired sweetness). It was so yummy!!!
I found pre blending all of my mixtures in my little nutra bullet with the flat blade gets a perfectly smooth texture everytime. Emersion blender is probably the second best way in the creami cup
Ditch the cottage cheese, use 1 1/2 to 2 scoops of the protein powder and water; other ingredients the same. I make fine ice cream out of protein powder, added frozen fruits (cherry vanilla!), use extracts or water enhancer drops to pump the flavor. Taste the mix before you freeze it and adjust sweetening levels if need be. Small amounts of pudding either regular or sugar free, help the texture, perhaps 1 T. per pint. Unless something is utterly inedible, you can try thawing it in the fridge and retrying/refreezing. Beef protein powder has a really good texture but the slight beef flavor or smell is still present. Try butter pecan with a vanilla base and BP flavoring added, with real pecans at the very end!
I love cottage cheese mixed with applesauce and cinnamon for breakfast, but haven’t thought about doing it in the Ninja Creami. I’m curious what you didn’t like about it. Was it the texture, or was it not sweet enough? I’d like to try it and I wonder if the a more sweetened recipe would be better for ice cream? Like, if you used the Horchata ice cream recipe and added apple sauce? Thoughts? (I might try doing that!)
I’ve had amazing success with cottage cheese Creami ice cream - absolute key is brand of cottage cheese you use (some are more salty and sour than others) and of course the recipe matters the most. It took a ton of experimentation & trying other people’s lousy recipes to find a great base.
I don't much care for cottage cheese ice cream, but my mom loves it. You need more sweetener, sugar, allulose, erythritol, stevia, or a combo of whatever you choose. If it's not sweet enough, it's hard to overcome the saltiness of the cottage cheese.
I just bought a Ninja Creami and came across your videos. I really like them and you have some really good ideas and do interesting tests. I have sent links to a friend who is thinking of buying a Ninja Creami. I also fell for the masher - excellent tool! Goes to show I am not immune to some good advertising.
5 respins wow. There was too much water content in the two layer recipe, you may break your Ninja Creami doing that! Maybe letting that one sit out for 20 minutes might make the ice soft enough before spinning.
When I first heard about the creami I didn't think I wanted one as typical ice cream recipes would need to be modified to fit the creami. Now that it's been out for a while I think recipes will be easier to find and I want one.
The recipes for the ice creams are quite standard and the recipe book that comes with the creami is the best. For some reason people on social sites (eg. Facebook, TikTok, RUclips) keep doing different stuff and all these protein shake recipes etc. But the recipes in the books are the best. Gelatos, ice creams, light ice creams.. the book explains how to do bases and some specific flavors and then you can adjust to whatever flavor you wish. I just think people don't like reading and sadly I don't see many people trying the booklet recipes...
To get rid of the crust on the outside of the container, run it under water for 40sec-60sec depending upon your fat content to gently melt the outer edge so it will mix evenly. The strawberry lemonade was too cold when you first blended it.
try pineapple and coconut add some greek yoghurt in, i added some coconut powdered milk one time and coconut cream another time plus the golden circle pine coconut juice and some gelatine. it was yum. i froze up a heap of ricotta i got on sale in little packets. add 10 to 15g each recipe makes it really creamy
You might get a better textural result by using smooth cottage cheese. You can blitz regular cottage cheese, but unless you have a very powerful blender, commercially-available smooth cottage cheese is your best bet. And sweeten it, too, because it's just as tart as Greek yogurt.
Don't process straight out of the freezer. Run tap water over the outside of your pint before putting in the machine. That will help take care of that outer crust.
You wanted to know how to keep it flat without the cover. I put coffee filters held by rubber bands and it worked! I, too, cannot keep the lid open so this is the best I could come up with.
I wonder is this style is what the "Top, Full, Bottom" is for the separate flavors? Use the Top button for the top flavor and the Bottom button for the bottom flavor and they will remain separate. ???? It could work.
Y'all worry about the bump for no reason. If this was a problem then Ninja would not say, take straight from freezer and put it in the machine. If this was a problem, Ninja would have said, remove the bump. The bump isn't an issue, not sure why y'all think it is. When Ninja mentions unlevelness they are talking about the level from being not flat from being frozen at an angle or not started out flat. And since they bring that up do you not think in the instructions they'd also say remove the middle bump???? They cover everything not to do but the bump?? Because the middle bump from freezing isn't an issue and does not hurt your machine. So why waste time on a problem that doesn't exist?
Musashi sports bars are a healthy way to add any extra protein. As each bar is around 30 grams of protein. A small amount of heavy cream will help areate, be smooth for great mouth feel.
This a pure recipee problem. it needs to balance, if you are only doing a eyeball and a little bit here and there, its going to be hit and mix. Ninja Creamie does overheat on multiple spins. This time the hardness is the main problem , then its ten mins left out before spinning or 20 secs under a hot tap. I`m now on my third ninja creamie sending it back under full warrenty for new ones. Ninja have been fine replacing each one. If you don`t want that hardness get some dextrose powder and ad maybe 15 to 20g and you will find yourself spinning less and saving the motor.
Sorted Food (no association) did a review of the Ninja and found that it processed better after the mix was allowed to temper for about 15 minutes before running it through the machine. Your freezer may be too efficient!
I think your reaction is justified with the cottage cheese. I've seen lots of videos where the cottage cheese seems like a great idea but probably isn't.
John 3:16 “For God so loved the world that He gave His One and Only Son so that whoever believes in Him, shall not perish but have eternal life” God loves you no matter what, never forget that!😊😊
Poor thing! I wish I could have stopped you from putting that protein powder in! Adding protein is great for a number of reasons but if you do not need it, adding it to your Ninja Creami recipe may only introduce both a texture and a taste you don't want. Even the best tasting flavored protein powders are still not very good tasting. If people are being completely honest. I left a 1% chance that someone actually loves the flavor. If given the choice between having a dish/drink without protein powder vs with that the dish without would be chosen 99% of the time. Those powder flavorings are an attempt to make the taste more palatable but you will NEVER see someone order protein powder in their drink for the taste/flavor. It will always be for the health aspects. Do yourself a favor and try the cottage cheese ice cream again without the protein powder. Also, make sure it is a full fat ice cream in the recipe! Please, I think it will change your thoughts about it. I'm sorry you had to be introduced the recipe this way. I wouldn't want you to miss out on something so yummy. Use allulose for your sweetener and if you want your ice cream to remain soft in the freezer then I would recommend making a little bit of it with liquid allulose.
Guess I’m an oddball. Made an awesome Vitamix strawberry milkshake using strawberries, almond milk, heavy cream, vanilla protein powder, and powdered strawberry MCT oil. Best milkshake ever. Until I realized the artificial sweetener in the vanilla protein powder triggers my migraines. Tried it without the protein powder and it’s not as tasty.
Why in the world would you expect a creamy consistency on your lemonade one when you used virtually zero cream. You want creamy, you need to use dairy. Otherwise you’re making a sorbet.
Have you figured out why your lemonade one was so crumbly? Obviously you didn't read the instruction manual or you haven't watched other people's videos. You cannot cannot cannot put in a liquid that is only liquid it's like trying to grind to a nice block. You need some type of fiber some type of texture in your lemonade then you wouldn't had that problem
5:18 The reason that happens is that as water freezes, the hydrogen bonds align in a way that creates a hexagonal lattice structure which leaves more space between the water molecules than in the liquid form, thus making it less dense and expand. That's the reason why bottles or cans with some drinks in explode when left in the freezer for a long period of time.
The sides and bottom get cold the fastest since you freeze it with a lid causing the relatively warm air trapped on the inside of the pint to cool down before it can properly act as a heat conduct. If left without a lid, the bumb would be smaller but it is still inevitable since the mixture has to expand somewhere up and middle is where it will get frozen the slowest.
are you a scientist
Wow I love smart people!! That makes perfect sense!! Thank you so much!!
I love science nerds. 😂 from a fellow nerd.
I have found when using cottage cheese as the base, you have to pair it with tart flavors; like lemon, lime, sour apple, etc. Otherwise the tartness of the cottage cheese is overpowering. Blend the cottage cheese until smooth in the Creami pint with an immersion blender. Blend in 1/2 pouch of sugar free lemon pudding. Freeze and then process as light ice cream. Add a little milk/cream if needed and respin. The consistency is almost like mousse. Delicious!
Although my Creami is so new I haven't actually tried this yet, I plan to mix cottage cheese and yogurt with banana for my first cottage cheese try.
How much cottage cheese?
@@MinibossMakaque Flavor wise: yeah it would work a lot better which is why ricotta ice cream existed before modern health fads. However, ricotta doesn't have nearly as much protein, so you're kind of losing the health purpose for adding it.
Love the idea of using the milkshake setting for mixing it up before freezing!
The lemonade turned out icy and needed many spins because the water content is waaay to high in just lemonade
When using really hard watery recipes leave the pint out for 15 mins and spin on light ice cream it’s the cycle for harder recipes!
Yes thats what I was about to comment. It helps so much w the texture and nit having to respin so many times.
The 2 layer creami didn't work because your machine is missing the top and bottom spin settings of the Creami Deluxe.
I love the cottage cheese hack. Before freezing one just has to make sure it's sweet enough.
You have to sweeten Cottage Cheese. There isnt really any other way to make it pallatable.
The Creami specifically states its not a blender. I think it worked for your Cottage Cheese trial because everything was smooth already but definitely not a hack I will be trying.
Love this review and your videos in general. Creative and concise!
Your froyo looks amazing! I'm gonna try that one. I like doing my froyo with vanilla and frozen wild blueberries. I usually put the berries in using the mix in function after spinning the froyo and its nice and streaked throughout.
On your strawberry lemonade one that was icy and took 5 spins, if you pop it in the microwave for 15 seconds after the first spin it should only take one respin and it may help keep them a little separated. I don't ever use a liquid like lemonade so I don't know if it would still have ice crystals, but it shouldn't need more than one respin after the short microwaving.
yep that's what I do.
I did the cottage cheese ice cream, but it not in the creamy (I honestly didn’t even think about it). I just blended it in the container with my immersion blender and added peanut butter to it. I had so much peanut butter in it that it actually tasted like peanut butter cheesecake (for sweetener I used liquid Stevia and just kept adding it until I got my desired sweetness). It was so yummy!!!
I found pre blending all of my mixtures in my little nutra bullet with the flat blade gets a perfectly smooth texture everytime. Emersion blender is probably the second best way in the creami cup
Ditch the cottage cheese, use 1 1/2 to 2 scoops of the protein powder and water; other ingredients the same. I make fine ice cream out of protein powder, added frozen fruits (cherry vanilla!), use extracts or water enhancer drops to pump the flavor. Taste the mix before you freeze it and adjust sweetening levels if need be. Small amounts of pudding either regular or sugar free, help the texture, perhaps 1 T. per pint. Unless something is utterly inedible, you can try thawing it in the fridge and retrying/refreezing. Beef protein powder has a really good texture but the slight beef flavor or smell is still present. Try butter pecan with a vanilla base and BP flavoring added, with real pecans at the very end!
Use both together, in my opinion. But if alone, def use protein powder.
I find blending everything in the Ninja bullet blender first makes the best Creami ice cream
Thank you I am new to this and that makes total sense!!
Just got one for Christmas and im so stoked on your channel! Gonna try the plain tart recipe, its my favorite thing! ❤
I love cottage cheese mixed with applesauce and cinnamon for breakfast, but haven’t thought about doing it in the Ninja Creami. I’m curious what you didn’t like about it. Was it the texture, or was it not sweet enough? I’d like to try it and I wonder if the a more sweetened recipe would be better for ice cream? Like, if you used the Horchata ice cream recipe and added apple sauce? Thoughts? (I might try doing that!)
I’ve had amazing success with cottage cheese Creami ice cream - absolute key is brand of cottage cheese you use (some are more salty and sour than others) and of course the recipe matters the most. It took a ton of experimentation & trying other people’s lousy recipes to find a great base.
care to share you awesome base recipe
I just like to think of the cottage cheese base ones as "frozen yogurt". It makes the tartness turn into something yummier for some reason, lol.
Add splenda brown to the apple pie one
Splenda is poison
The frozen yogurt looks amazing! Thanks for these hacks!
I don't much care for cottage cheese ice cream, but my mom loves it. You need more sweetener, sugar, allulose, erythritol, stevia, or a combo of whatever you choose. If it's not sweet enough, it's hard to overcome the saltiness of the cottage cheese.
I just bought a Ninja Creami and came across your videos. I really like them and you have some really good ideas and do interesting tests. I have sent links to a friend who is thinking of buying a Ninja Creami. I also fell for the masher - excellent tool! Goes to show I am not immune to some good advertising.
When you re-spin it, do you have to push it down so its all level on top or is it fine not doing that cus its somewhat creamy already?
5 respins wow. There was too much water content in the two layer recipe, you may break your Ninja Creami doing that! Maybe letting that one sit out for 20 minutes might make the ice soft enough before spinning.
When I first heard about the creami I didn't think I wanted one as typical ice cream recipes would need to be modified to fit the creami. Now that it's been out for a while I think recipes will be easier to find and I want one.
You will be amazed by your own taste ice cream sweetie.
I love my topical Thai fruits like Durian lychees mangosteen recipes in my Ninja Creami
The recipes for the ice creams are quite standard and the recipe book that comes with the creami is the best. For some reason people on social sites (eg. Facebook, TikTok, RUclips) keep doing different stuff and all these protein shake recipes etc. But the recipes in the books are the best. Gelatos, ice creams, light ice creams.. the book explains how to do bases and some specific flavors and then you can adjust to whatever flavor you wish.
I just think people don't like reading and sadly I don't see many people trying the booklet recipes...
I just received mine. I made the pineapple sorbet. I'm impressed 👍 it was good ❤️
I think I froze my mixture around 6-7 hours before the milkshake function and it gave a Wendy’s frosty texture I loved.
What do you think of my idea of putting all the parts you would normally have to clean in the freezer until next use ?
I am still making fairlife greek yogurt in my instapot, just like you taught me years ago.
To get rid of the crust on the outside of the container, run it under water for 40sec-60sec depending upon your fat content to gently melt the outer edge so it will mix evenly. The strawberry lemonade was too cold when you first blended it.
Can anybody explain me the fuzz with the protein in all those recipes???
lemonade is very hard when it freezes so let it sit in the counter 10 mins first and use the setting for LITE icecream.
try pineapple and coconut add some greek yoghurt in, i added some coconut powdered milk one time and coconut cream another time plus the golden circle pine coconut juice and some gelatine. it was yum. i froze up a heap of ricotta i got on sale in little packets. add 10 to 15g each recipe makes it really creamy
I need measurements for the tart yogurt recipe.
I love your voice. It is wonderful for this work. And your eye makeup is so gorgeous too.
You might get a better textural result by using smooth cottage cheese. You can blitz regular cottage cheese, but unless you have a very powerful blender, commercially-available smooth cottage cheese is your best bet. And sweeten it, too, because it's just as tart as Greek yogurt.
Don't process straight out of the freezer. Run tap water over the outside of your pint before putting in the machine. That will help take care of that outer crust.
Maybe try apple pie spices/seasonings instead of just cinnamon for a better flavor. JMO😊
You wanted to know how to keep it flat without the cover. I put coffee filters held by rubber bands and it worked! I, too, cannot keep the lid open so this is the best I could come up with.
Fantastic idea to mix ingredients on milkshake setting, I hate washing up😅
I'm wondering what it would be like with canned apple pie filling instead of apple sauce.
I use cottage cheese all the time. You need some milk and sugar substitute pre-freeze.
You know. I actually have the same reaction when I try to eat cottage cheese too 🤔😂
Freezing without the lid helps, but there still may be a bump.
I wonder is this style is what the "Top, Full, Bottom" is for the separate flavors? Use the Top button for the top flavor and the Bottom button for the bottom flavor and they will remain separate. ???? It could work.
Love your curls
Y'all worry about the bump for no reason. If this was a problem then Ninja would not say, take straight from freezer and put it in the machine. If this was a problem, Ninja would have said, remove the bump. The bump isn't an issue, not sure why y'all think it is. When Ninja mentions unlevelness they are talking about the level from being not flat from being frozen at an angle or not started out flat. And since they bring that up do you not think in the instructions they'd also say remove the middle bump???? They cover everything not to do but the bump?? Because the middle bump from freezing isn't an issue and does not hurt your machine. So why waste time on a problem that doesn't exist?
The bump IS a un even surface but I’ve never removed it
It’s because it can scrape the sides and you will have plastic strings in your ice cream it happened to me last night.
Musashi sports bars are a healthy way to add any extra protein. As each bar is around 30 grams of protein. A small amount of heavy cream will help areate, be smooth for great mouth feel.
Add monk fruit to the applesauce ice cream!
works a lot better if you run it under hot water for 30seconds & than wait 5-10mins before spinning
That bump on top is normal and you do not have to shave it off, it will spin with it on there!
Could you tell me where the ninja creami facebook page is please
The lid hack didn't work for me 😮 still had a little dome form
Add stevia for sweeter apple pie....
This a pure recipee problem. it needs to balance, if you are only doing a eyeball and a little bit here and there, its going to be hit and mix. Ninja Creamie does overheat on multiple spins. This time the hardness is the main problem , then its ten mins left out before spinning or 20 secs under a hot tap. I`m now on my third ninja creamie sending it back under full warrenty for new ones. Ninja have been fine replacing each one. If you don`t want that hardness get some dextrose powder and ad maybe 15 to 20g and you will find yourself spinning less and saving the motor.
Sorted Food (no association) did a review of the Ninja and found that it processed better after the mix was allowed to temper for about 15 minutes before running it through the machine. Your freezer may be too efficient!
I think your reaction is justified with the cottage cheese. I've seen lots of videos where the cottage cheese seems like a great idea but probably isn't.
HER FACE SAYS IT ALL ON THE INTIAL TASTE TEST Bahahahah
Is Ninja ever going to get the Ninja Creamie DeLuxe back on the Market Place???? Kids are dying for me to get one. :)
Could I ask you something
Creami very clearly says tht not to use as a blender, that will eventually kill your creami
maybe the 2 layer hack works only if I dont have to respin 5 times
How is #2 a hack? You have to clean the blade.
You actually made a sorbet with the frozen berries so it will be crumbly...
I love cottage cheese .. but not the cottage cheese ice cream…
Freezing without the lid doesnt work to get rid of the lump all the time
Lemonade might be too icy/watery for your blade to handle.
For the first one, try some honey.
It needed sweetener.
It does work if you just stick to the recipe, you are very quick with it, it doesn't work. Maybe you're just doing something wrong
John 3:16 “For God so loved the world that He gave His One and Only Son so that whoever believes in Him, shall not perish but have eternal life” God loves you no matter what, never forget that!😊😊
Where is the Facebook group for the ninja creami ? Link please thanks. Was it the tasty travelers group ?
Poor thing! I wish I could have stopped you from putting that protein powder in! Adding protein is great for a number of reasons but if you do not need it, adding it to your Ninja Creami recipe may only introduce both a texture and a taste you don't want.
Even the best tasting flavored protein powders are still not very good tasting. If people are being completely honest. I left a 1% chance that someone actually loves the flavor. If given the choice between having a dish/drink without protein powder vs with that the dish without would be chosen 99% of the time. Those powder flavorings are an attempt to make the taste more palatable but you will NEVER see someone order protein powder in their drink for the taste/flavor. It will always be for the health aspects.
Do yourself a favor and try the cottage cheese ice cream again without the protein powder. Also, make sure it is a full fat ice cream in the recipe! Please, I think it will change your thoughts about it. I'm sorry you had to be introduced the recipe this way. I wouldn't want you to miss out on something so yummy.
Use allulose for your sweetener and if you want your ice cream to remain soft in the freezer then I would recommend making a little bit of it with liquid allulose.
Agreed. I drink protein powder bc i have to, not bc i want to!
Guess I’m an oddball. Made an awesome Vitamix strawberry milkshake using strawberries, almond milk, heavy cream, vanilla protein powder, and powdered strawberry MCT oil. Best milkshake ever. Until I realized the artificial sweetener in the vanilla protein powder triggers my migraines. Tried it without the protein powder and it’s not as tasty.
Spent 10 minutes watching bad tasting recipes and failing hacks... great channel
Too cold u should have let it sit out for 15 mins user error
The lid hack doesn’t work for me 😂 I don’t know maybe it’s caused by the different frozen ingredients more than the lid.
Cool video though
Why in the world would you expect a creamy consistency on your lemonade one when you used virtually zero cream. You want creamy, you need to use dairy. Otherwise you’re making a sorbet.
Waaaay to much protein powder
Yes sweetheart, your eye makeup is way too heavy. Like on your early videos.
That is so flat, The f*** does that even mean, you set it on a flat surface to freeze
I’ve been noticing the last two generations were not taught about silent g’s. You don’t pronounce the g at the end of words like making.
ok boomer
@@TheNyzzler ok npc
Have you figured out why your lemonade one was so crumbly? Obviously you didn't read the instruction manual or you haven't watched other people's videos. You cannot cannot cannot put in a liquid that is only liquid it's like trying to grind to a nice block. You need some type of fiber some type of texture in your lemonade then you wouldn't had that problem
What happened to your eye makeup?
People who know you well will likely not tell you that you look like you have two black eyes.