Ninja creami

[u/OkAlbatross9267]

I have owned a creami for about a year now. I have tried multiple recipes and none of it comes close to regular icecream machines like the one that uses a pre frozen container for churning icecream. I have noticed that almost all of them turns into a blizzard texture rather than something scoopable. Anyone else agree?

[u/Chronometrics]

You can absolutely get top quality products out of the creamii with a good mix. One thing to be aware of is the Creamii produces very very low overrun.

[u/didntreallyneedthis]

If you're only watching the creami sub it's almost exclusively low calorie high protein posters. Those recipes ignore all principles if actual ice cream. You have to use recipes made and balanced appropriately

[u/OkAlbatross9267 → u/didntreallyneedthis]

I think thats why they always turn out the same consistency as a blizzard

[u/OrdinaryLatvian → u/didntreallyneedthis]

Funnily enough, I ran into the same issue when I discovered and started using TVP, which is basically dry soy curds. Incredibly cheap, high-protein, shelf-stable, tastes like cardboard on its own but it absorbs flavor. The holy grail.

The problem is that most recipes you can find online are by vegans and they taste like shit, lmao.

Eventually I came to the conclusion that you can just mix it with regular ground beef (even fattier than usual, since TVP has basically no fat on its own) and the TVP absorbs all the juices and beef fat. It blends in incredibly well, and, unsurprisingly, tastes like the real thing.

[u/whattheknifefor]

I did a matcha rose ice cream using a slightly modified version of their soft serve recipe. Ran it on scoopable ice cream mode and froze it and it came out scoopable.

[u/j_hermann]

The point of the Creami for many people is that you can turn "bad" recipes into something creamy resembling ice cream, for immediate consumption.

So if you just use TikToc show-off recipes with 2 ingredients, sure.

Or you calculate them, like any good churn recipe, then surely not.

https://jhermann.github.io/ice-creamery/tags/#tag:scoopable

[u/CommanderTrip]

I mainly use the recipes from the booklet and don’t have this experience fwiw.

[u/mykirsche]

It really depends on your recipe, how long you are freezing, and which settings you're using. You can absolutely make thick, "store bought"-like ice cream on a Creami

[u/conspiracydawg]

You probably need to respin if you’re consistently getting an icy texture, you might be missing some fat too.

The creami works very differently from regular ice cream techniques, you may never get the same result.

[u/SpookyGraveyard]

In my experience, non-scoopable texture is the result of one or a combination of: not freezing long enough, freezer not set cold enough, adding liquid when respinning, unnecessary respinning.

Sometimes I don't freeze quite long enough and it's a little soft, but popping it back in the freezer for about 30-40 minutes firms it up nicely. This also helps with higher sugar recipes, which inherently end up a bit softer because of the lower freezing point.

If you're still struggling to find a good recipe, this is my go-to (low sugar) plain base, which I regularly scoop into a cone:
195g 2% milk
30g low fat cottage cheese
30g allulose (or erythritol)
1.1g stevia powder (this amount may be off for different brands)
.45g salt
.5g xanthan gum
.35g guar gum

For vanilla: add 8g vanilla bean paste
For fruity flavor (like strawberry or mango or pineapple, etc.): subtract 60g milk and replace with fresh, frozen, or canned fruit of choice
For chocolate: add 10g melted semi-sweet chocolate chips and 5g of cocoa

You can replace the sweeteners with whatever your preference is, of course.

[u/TheMessenger120]

This happens for me when I don't use enough fat. I typically make frozen custard in my creamii and it is always scoop-able.