---->The official Ninja CREAMi thread<----

aVdub

aVdub

aVdub

Soldato
Joined
24 Jan 2022
Posts
5,337
Location
Over There
Thought it would be a good idea to make a thread where we can share idea's, recipes and discuss the range of Ninja CREAMi machines.

I'll update this later.

For me I have the CREAMi Deluxe 10 in 1 Ice cream and frozen drink maker and so far we have used Cornish Clotted ice cream, caster sugar with nuts and raisins (first time and only added to test) and have also made a coconut + cocoa, caster sugar with Madagascan Vanilla and yesterday made an Almond milk, Green & Blacks organic Cocoa, with a double espresso from the Nespresso and Madagascan Vanilla, which I will probably blend in some Crunchie rocks into it.

For now I've followed rough guides in the booklet and have added more caster sugar to anything that is not already sweet to start with.


Models currently available as of 27/08/2024

  1. Ninja CREAMi Ice Cream & Frozen Dessert Maker NC300UK
  2. Ninja CREAMi Deluxe 10-in-1-Ice Cream and Frozen Drink Maker NC501UK
Ninja Test Kitchen CREAMi recipes

Polar Ice Creamery is a Youtube channel run by a guy that makes ice creams, explains how to and what not to do and also includes using a CREAMi

Well worth a follow

www.youtube.com

Polar Ice Creamery

Welcome to Polar Ice Creamery! A YouTube channel of Ice Cream and ice cream add ins..... the odd milkshake and definitely an idiot (that's me!). Not only will I make and eat lots of ice cream but will hopefully make something you want to try at home. If you have a specific ice cream you'd...
www.youtube.com www.youtube.com

 
Last edited:
This is a coconut milk and cocoa ice cream.

yiHrtuz.jpg


For this I added 1 can of unsweetened coconut milk, 1.5 teaspoons of Madagascan Vanilla, 95g caster sugar and a tablespoon of Green & Blacks organic Cocoa powder to a blender and blitzed it for a minute.
This was then poured into the CREAMi pot to the line and placed in the freezer for 24 hours (my freezer is at -18°c)
After 24 hours it was then placed into the CREAMi and it was set at Ice Cream on Top setting and then did a Re-Spin because it resembled mini ball bearings on one spin, but the second spin gave it a really soft texture.

Pot washed and back into the freezer with a pina colada for tomorrow.
 
Last edited:
Could someone oblige me and make a rum and raisin, never liked it as a kid but I fell as an adult I’d love it, kinda like olives.

Came so close to ordering this morning, the only thing that stopped me this time was Mrs Mac1’s compulsion for empty work surfaces and cupboards.

Someone push me over the edge, I’m ripe for picking and will deal with the fallout afterwards.
 
First attempt at Vanilla, strawberry and mint choc chip, all done as per the Ninja recipe book..

7KCOvKa.jpg


I've since made two more strawberry, but with much more double cream and less mik, which I preferred.
Also did a black cherry sorbet, which was just emptying a tin of cherries and syrup into the pot, freezing and spinning on the sorbet cycle.
Going to make some chocolate ice cream in a minute.
 
aVdub said:
For this I added 1 can of unsweetened coconut milk, 1.5 teaspoons of Madagascan Vanilla, 95g caster sugar and a tablespoon of Green & Blacks organic Cocoa powder to a blender and blitzed it for a minute.
This was then poured into the CREAMi pot to the line and placed in the freezer for 24 hours (my freezer is at -18°c)
After 24 hours it was then placed into the CREAMi and it was set at Ice Cream on Top setting and then did a Re-Spin because it resembled mini ball bearings on one spin, but the second spin gave it a really soft texture.
Click to expand...
I've just made some, but completely differently.

1 Tbsp cream cheese
3 Tbsp cocoa powder
1 Tsp vanilla extract
50g caster sugar
1/2 Tsp salt
220ml double cream
170ml milk
Handful of dark chocolate chips

All blitzed up in a blender, and tbh I could quite easily just drink the whole lot now, but I won't.
Looking forward to trying it.
 
JonRGV250 said:
I've just made some, but completely differently.

1 Tbsp cream cheese
3 Tbsp cocoa powder
1 Tsp vanilla extract
50g caster sugar
1/2 Tsp salt
220ml double cream
170ml milk
Handful of dark chocolate chips

All blitzed up in a blender, and tbh I could quite easily just drink the whole lot now, but I won't.
Looking forward to trying it.
Click to expand...

That sounds really nice and one I've got to try :)
 
yes I want to see the non-vegan offering - dairy heavy , anything else (like c'arte dor) isn't cricket
beaten double cream always seems air full , so I wonder if thats perpetuated in the home ice cream

jpaul said:
INGREDIENTS 1 tablespoon (1/2 ounce) PHILADELPHIA® Cream Cheese 1/3 cup granulated sugar 1 teaspoon vanilla extract 3/4 cup heavy cream 1 cup whole milk 1/4 cup mini chocolate chips, for mix-in
Click to expand...
 
Ice cream's not only for Summertime - apple season is just arriving and last week had hot Apple crumble with ice-cream,
unfortunately shops do seem to reduce ice-cream variety in Autumn though, so I usually stock up for winter time,
yes custard might be the English archetype.

maybe creami will have some good UK deals though, if they are not sending them all to OZ
 
I've been tempted with an ice cream maker recently.

What makes the ninja so much better than the cheaper alternatives? Does it do the freezing or do you need to put the bowl in the freezer?
 
Begbie said:
I've been tempted with an ice cream maker recently.

What makes the ninja so much better than the cheaper alternatives? Does it do the freezing or do you need to put the bowl in the freezer?
Click to expand...

The Creami is essentially a massive blender.....it works differently to a normal gelato machine. You still need to freeze the ingredient beforehand.

A cheap ice cream maker you freeze the coolant part.

An expensive ice cream machine has the condenser.

REAL ice cream you churn as it freezes. Creami is a "hack" essentially to create that texture. In a commercial environment, which is where this was originally invented for and use, the PACOJET, it was easier for a restaurant to just freeze a block of flavour then whip it up as needed in the PACOJET. It takes less effort and time.
 
Last edited:
Double espresso + Almond milk and 95g caster sugar blitzed up and left for 24hrs in the freezer.
On Ice Cream setting + a Re-Spin and added a Belgium chocolate waffle after adding the ice cream to the bowl.

Got the nod of approval from the boss :D

XcZzCgH.jpg
 
Last edited:
Raymond Lin said:
The Creami is essentially a massive blender.....it works differently to a normal gelato machine. You still need to freeze the ingredient beforehand.

A cheap ice cream maker you freeze the coolant part.

An expensive ice cream machine has the condenser.

REAL ice cream you churn as it freezes. Creami is a "hack" essentially to create that texture. In a commercial environment, which is where this was originally invented for and use, the PACOJET, it was easier for a restaurant to just freeze a block of flavour then whip it up as needed in the PACOJET. It takes less effort and time.
Click to expand...
Are these a domestic pacojet then in the same way an air fryer is a domestic turbo chef?

I wonder what commercial equipment they’ll try and domesticate next!
 
You must log in or register to reply here.
Back
Top Bottom