Share Your Ninja Creami Recipes and Macros!

[IronWave86]

Vanilla Ice Cream Base: 18c, 1.5f, 43.5p

• 1.5 cups of Skim Fairlife Milk
• 1 scoop of ON Vanilla Ice Cream Protein
• 7g Sugar Free Vanilla Jello

Optional: I froze and added two Ghirardelli chocolate caramel squares which made an amazing blend of chocolate and frozen caramel chunks.

2 Ghirardelli Chocolate Caramel Squares: 18c, 8f, 2p

Total for the pint: 410 cal. 36c, 10f, 46p

 

[Nood]

With the amount of food I take in during a bulk, I shit 5-6 times a day.
8500 clean Kcals and insulin to break down the food quicker....
I gotta poop. lol

@Bolan Christmas List

 

[IronWave86]

M&M McFlurry



Vanilla Ice Cream Base: 18c, 1.5f, 43.5p

• 1.5 cups of Skim Fairlife Milk
• 1 scoop of ON Vanilla Ice Cream Protein
• 7g Sugar Free Vanilla Jello
• 1 serving M&M Mini’s

Total for the pint: 410 cal. 36c, 6f, 45p

 

[IronWave86]

Rocky Road



Chocolate Ice Cream Base: 21c, 4.5f, 41p

• 1 cup of Skim Fairlife Milk
• 0.5 cup of 2% milk
• 1 scoop of ON Extreme Milk Chocolate Whey
• 10g Sugar Free Chocolate Fudge Jello Mix

Mix-Ins: 29.6c, 10.2, 3.1p

• 10 Almonds
• 2 Marshmallows
• 3 Oreo thins

Total for the pint: 506 cal. 50.6c, 14.7f, 44.1p

 

[Hughmangoes]

Malted milk raspberry

Malted milk is pretty tasty, might use more next time and 0% milk instead of 1%. Freeze dried raspberries worked well too. I tried fresh ones before and they diluted the flavor too much.

 

[WED]

Anyone using almond milk in their mixes? Wanted to try and swap out almond mix for the skim milk so i can push that 80 calories or so to real food vs liquid.

 

[Hughmangoes]

Anyone using almond milk in their mixes? Wanted to try and swap out almond mix for the skim milk so i can push that 80 calories or so to real food vs liquid.

Run an experiment just for you. Was a bit icy but still pretty good. I used part unsweetened almond milk part water to see how much I could push volume/calorie ratio. I think even just using water + protein powder could work, when deep into the cut.

It gets pretty hard though, make sure you scrape the "bump" so that you don't break your machine.

 

[McPriimate]

If you freeze without the lid on, you typically don’t get the hump/bump, at least ime


Sent from my iPhone using Tapatalk

 

[Hughmangoes]

Marshmallow chocolate with honey graham cereal. For deluxe size pint. For chocolate flavors I heat my base and then blend in powder, I feel it makes it taste better.

If you use only black cocoa it will legit taste like blended up oreos.

 

[dcdogz]

Anyone using almond milk in their mixes? Wanted to try and swap out almond mix for the skim milk so i can push that 80 calories or so to real food vs liquid.

i use almond milk exclusively comes out fine.
use a little xanthum gum, and run the sides with hot water before you swirl it.
if it comes out kinda dry icy, add a teeny spritz of more almond milk in the center and remix. usually clears it up first try.

 

[Hughmangoes]

If you freeze without lid then the top freezes first and as the liquid expands it has nowhere to go but sides and bottom - risk of cracking your pints.

Don't run under hot water or defrost at room temp as it can raise the temp too much and you get a soft serve texture.

When you take out your pint scrape the top with a spoon to flatten and do the first spin. Then scrape the insides with a small metal spatula or spoon and run on mix in setting.

If you want a softer texture run mix in twice. If you want a harder texture freeze it for 15-20 mins after the first mix in.

I spent too much time researching and messing with this machine lmao

 

[dcdogz]

If you freeze without lid then the top freezes first and as the liquid expands it has nowhere to go but sides and bottom - risk of cracking your pints.

Don't run under hot water or defrost at room temp as it can raise the temp too much and you get a soft serve texture.

When you take out your pint scrape the top with a spoon to flatten and do the first spin. Then scrape the insides with a small metal spatula or spoon and run on mix in setting.

If you want a softer texture run mix in twice. If you want a harder texture freeze it for 15-20 mins after the first mix in.

I spent too much time researching and messing with this machine lmao

if you watch it as you run it under water you can see the sides release. prevents the icyness clinging.
once all the sides release comes out good.

once in awhile i get the soft serve texture and I dont mind it that way at all.

 

[JG1]

I really need to get one of these.

 

[iProbeU]

Here's the recipe I use, it's great. Actually use 40g of erythritol. I add in Lorann Oil flavor mixes to it, the best are peanut butter, banana, and caramel ice cream flavors. 12g of black/dark cocoa for an oreo-like ice cream, it's super unique, and way better than normal chocolate. Also use 1g of salt.

Usually I mix in something like catalina crunch or a gatsby/hormbles chocolate bar for like 100 cals.

 

[Adumb85]

I really need to get one of these.

Same. Some of the recipes look amazing