Ice Cream is Great for Weight Loss

The ULTIMATE Cookbook for Weight Loss: payhip.com/b/P... (Code E4CM for 10% off)
Ice cream is made using 4 main ingredients and we are going to use the Ninja Creami to perfect vanilla ice cream, 3 ways.
#icecream #creami #weightloss
Product links:
Ninja Creami: amzn.to/3SpEi8f
Extra Creami Pints: amzn.to/3B70yvU
Vanilla Extract: amzn.to/3M5XKWb
Vanilla Beans: amzn.to/3LMG1Sa
Fairlife Fat Free: amzn.to/42w4u5a
Fairlife 2%: amzn.to/3piszOv
Almond Milk: amzn.to/3nHf6PU
Swerve: amzn.to/3LJlWfF
Xanthan Gum: amzn.to/3B2TS1M
Immersion Blender: amzn.to/44H9Tbm
PEScience Frother (Code E4CM saves you 10%): pescience.com/...
Generic Frother: amzn.to/3NNOjMk
Subscribe for more fitness and food reviews!: / @exercise4cheatmeals
Share this video with a friend: • This is what I eat ins...
Watch next: • 150 Calorie Pints of I...
Recommended Playlist - • Sorbet Recipe 3 Ways (...
Get your PEScience whey/casein protein and get 10% off using code E4CM: bit.ly/3icKsrZ
🦍 Top Tier Workout and Cognitive Supplements: bit.ly/3yd90XC
Code E4CM for 10% off
Using my code directly supports the channel and is greatly appreciated.
Let’s connect:
Facebook Page - Exercise4CheatMeals
Instagram - Exercise4CheatMeals
TikTok - Exercise4CheatMeals
Thank you so much for taking the time to watch my video! It means the world to me. If you have any questions, concerns, or just wanna chat send me a direct message on Instagram or on my Facebook page. I try to get back to everyone!
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my channel so I can continue to provide you with free content each week!

[@Exercise4CheatMeals]

Recipes below! 160+ recipes & early access to new recipes: bit.ly/DIETCHTCDES (Code E4CM = 10% off) Cream SZN has just begun 😈 *Good Cream* Wet Ingredients 240g 1% Milk 200g unsweetened almond milk 5g vanilla extract Dry Ingredients 45g granulated erythritol 1g salt 1g xanthan gum *Better Cream* Wet Ingredients 440g 1% Milk 5g vanilla extract Dry Ingredients 45g granulated erythritol 1g salt 1g xanthan gum *Best Cream* Wet Ingredients 430g 2% Milk 1 egg yolk 4g vanilla extract ½ vanilla bean pod Dry Ingredients 45g granulated erythritol 1g salt 1g xanthan gum

[@ajlew328]

When does the cookbook get the protein brownie recipe? I was kind of disappointed when it didn't drop with it. but as long as it's coming soon I'm okay

[@Exercise4CheatMeals]

@@ajlew328 Hey man. Thanks for purchasing! The brownie hasn’t been attempted in a while and isn’t ready for the cookbook/channel. I am not sure if someone said it would be in there when the cookbook released, but that was never said on my end. I have been asked on IG many times during my qnas and I always say possibly late this year/early next, but no promises. If I am not happy with any recipe, it doesnt get released. Theres honestly 10-20 at this point just sitting. This recipe video actually sat since late last summer and i started attempting this one again about a month ago and finally nailed it. Hope this clears things up.

[@SheriMorgan]

Great Video Nick! I have a special gum that might blow your mind… instead of xantham gum .. Tara Gum makes it unbelievably smooth about 1/4 tsp .. also try making the ice cream with water & eggs .. add a tblsp butter … with your last vanilla.. so good! Love&light from California ❤❤

[@jonnsmith556]

​@@Exercise4CheatMeals can't wait for the protein brownie would go great with a scoop of this

[@ajlew328]

@@Exercise4CheatMeals In a couple of the creami videos you had mentioned in the video or in the comments that that brownie was nearly perfected, so I was just hoping that it would be ready to be in the book, just not a video. That’s totally on me, I’m crazy looking forward to it though, I get my creami today and I want to make a protein version of Half Baked using your chocolate chip cookie dough and protein brownie. All that aside, I’m still super happy with the book I haven’t made anything in it that wasn’t insanely good so just keep doing what you’re doing, you’re absolutely killing it!

[@neilcartwright8220]

Hands down the best ice cream recipe I’ve tried. Did 360 ml of 1% milk, 1g xantham gum, vanilla extract, sweetener and egg yolk. 210 cals for the base pint then you can add mix ins or w/e

[@virgendesign]

So was the 210 cal for the entire pint or per scoop? That’s what I was a bit confused with his info

[@neilcartwright8220]

@@virgendesign Yes it was 210 cals for the entire pint. It was 1.5 cups 1% milk, 1 egg yolk, 1/2 tsp xantham gum, 1/2 tsp vanilla extract, salt, and 1/4 tsp pure sucralose extract for sweetness. I really enjoyed it

[@karissakline6765]

How is the egg yolk safe though?

[@neilcartwright8220]

@@karissakline6765 bc of the pasteurization

[@drakes.7710]

Just got the Creami and this thing is legit! I was hesitant to add the egg yolk, but man it was worth it. Never had low cal high protein ice cream that has this good of consistency before. Recipe is straight flames man! Keep up the killer content. I’m all here for these creami recipes!!

[@Wranglher]

just the egg yolk, no egg white?

[@MrSinister718]

Just use heavy cream or half and half instead of milk. Less carbs too.

[@rbux1636]

@@MrSinister718 not everyone is on keto, if your goal is weight-loss that's a bad idea. The goal of this icecream is to have fewer calories

[@MrSinister718]

@@rbux1636 sure thing fatty.

[@majinraptor]

@@MrSinister718That's gonna shoot up the calories. No thanks.

[@nritchie]

using egg yolk as the binder instead of cottage cheese is so much nicer. thanks for sharing this recipe! this is my new favourite creami recipe

[@alex1432]

I just bought a ninja creami...the first thing I was thinking about when I unpacked it was that I need to check if specifically you had any recipes, such perfect timing for me!!! You should definitely do a creami series!

[@ssholum]

I tried a "better-er" version of the recipe (no vanilla bean; used 1% milk; used the egg yolk) and it turned out fantastic! I only had Fairlife skim, so I did half that, half Horizon 2%, and supplemented the missing protein with vanilla casein. The egg yolk made a massive difference in the texture. And now that I have these bases to work with, I can start adding to them. I need to do strawberry ASAP, since they're in season here.

[@MrSinister718]

A best-er version would not be using friggen milk and actually using heavy cream or at least half & half.

[@ssholum]

@@MrSinister718 A best-er version wouldn't be something I could eat near daily in quantities that I'd actually like, so I probably won't be making any. If you try it though, let us know how it turned out.

[@N1120A]

​@@MrSinister718 keto sucks

[@MrSinister718]

@@N1120A ok fatty. Try typing that without destroying the phone screen with the force of a thousand forks.

[@josephroa4475]

I use an immersion blender to mix everything, but I am using cottage cheese & protein powder in addition. Also vanilla paste instead of extract will also enhance the flavor.

[@sarahcrowhurst8624]

Yes me too, I hate cottage cheese but in the Creami it's a game changer for sure! 🙌🙌

[@ceej93]

Yoooo can you please list the amounts of stuff you use? That sounds sooo good

[@josephroa4475]

@@ceej93 it's a scoop of protein powder, one serving of cottage cheese and 4.2 grams of vanilla extract/paste. I go with about 260ml of whatever milk I am using, 20g sweetener and if using a gum it's .5-1g and that is my base.

[@Wayf4rer]

@@josephroa4475 Great recipe, have you tried modifying the base for different flavors? I'm getting a creami soon and I was going to also use cottage cheese as my base.

[@josephroa4475]

@@Wayf4rer yes I have like 15 tubs of protein powder 😂

[@hvgotcodes]

I've been making the first version, but adding 15f of PEScience protein powder. Comes out pretty good, at around 200 calories.

[@jaymoh1595]

I just made the "good" ice cream but I added an egg yolk and 1 serving of sugar free butterscotch pudding mix and a pinch more salt to make a salted butterscotch ice cream. OMG it's unbelievable!!! Total game changer for sure

[@halliewoodyard2942]

I'm eating this right now and I'm blown away! Thanks for sharing your trick!

[@edgarsmittenheighnjenkson9226]

This is probably the only anabolic recipe that I’ve tried that is legitimately as good as the real thing. I’m cheap and impatient, i blended the ice cream mix in a normal Ninja and didn’t freeze it for the full 36. The final product was like a thick milkshake. Very good 10 out of 10. Stoked to try the chocolate version.

[@brookep942]

Bought my creami about a year ago, haven't played around with many recipes, luckily because I came here first!! lol! I make the BEST recipe here and actually haven't had vanilla beans to chop up BUT it is still AMAZING. I make it again and again. I've also used egg beaters (because that's what I had on hand) and I thought it tasted delicious that way too. Anyways, this recipe was so tasty i knew i would be watching ALL your recipes. Thank you E4CM!!

[@junky802]

Finally got one. About to give it a spin. Used chocolate protein and pbfit powder, vanilla extract, yoke, fairlife 2%, and gonna add resses peices

[@BrianLagerstrom]

Great vid NICK! Great edit.

[@Exercise4CheatMeals]

Brother Brian!!! Thank you!

[@shenlong3879]

One thing, you can't just replace sweeteners willy-nilly. Most sweeteners have some freezing point reduction factor, some of them have massive differences. So they will change the freezing point, ice crystal amount and overall texture. From a chemical standpoint there are a hand full of properties that need to be balanced out to get it right. There is literal science and study to ice cream and similar foods. Basically all the ingredients you use affect a few of those properties and the combination needs to be in a certain range. For no sugar ice cream the hardest part is the play between freezing point reduction and sweetness. Using cream, milk, almond milk or plain water will also change these things a lot but is not as hard to balance out. I'm not saying people have to know all of that to get good results, but it helps to understand these things.

[@Exercise4CheatMeals]

I am going off 10's of taste test both open and blind. I go off flavor and mouth feel and I got great results with the recipes shown.

[@shenlong3879]

@@Exercise4CheatMeals I'm not criticizing the method. If it works it works. Just adding a bit of the science to the discussion.

[@Exercise4CheatMeals]

@@shenlong3879 yup thats y i always say if u use other ingredients i can’t guarantee results, but fron what ive seen ppl get good results w most sweeteners when it comes to the creami

[@CrystalRose1111]

Yeah I’m gonna have to find something that’s not erythritol. That stuff is poison

[@gleekskitchen]

What is the best sweetener to use ?

[@hbocorngameplay3460]

The last recipe is insane. Thanks a lot!

[@JohnCenaWarriorPrincess]

I find it easier to just shake the ingredients with protein shaker (including protein powder) and pour them into the pint after

[@Exercise4CheatMeals]

Wouldnt work with any gums in my experience, but if it works for you, get er done.

[@disizanewme]

@@Exercise4CheatMeals I blend mine!

[@Chris90.]

why not just shake in the pint itself? will it leak?

[@TheOnlyKimberlyBillington]

I use water! But add in a scoop of isopure zero carb protein and a little bit of sugar free jello with whatever flavor u desire, (banana, pistachio, chocolate, cheesecake!!!) they are all amazing the jello has the xanthan gum in it already

[@ashmaypt]

These ice cream mistakes are KILLING YOUR GAINS

[@DimeNRhoads8204]

?

[@therealist2000]

Umm, what?

[@StivenStif9]

Hahaha JEFF CAVALIERE LOL

[@JrobAlmighty]

Damn it Jesse!!!

[@vknight7497]

LMAO

[@teesmith6795]

Thank you so much for these! I’ve been eating ice cream every night now. I’ve been making different flavors like lemon meringue and orange Creamsicle. Adding the zest from the fruit really kicks them up.

[@jhnyjoejoe69]

and you're still not gonna be any healthier, just less risk of diabetes. But everything else like artificial sweeteners and protein powders also have their negative side effects.

[@Exercise4CheatMeals]

Thank you for the feedback. Protein powder n sweeteners are the bad for you but rock on Tee.

[@jhnyjoejoe69]

@@Exercise4CheatMeals in moderation yeah it's fine, just not something to eat everyday day

[@jozefkovalcin199]

For anyone that doesnt want to use 45g of erythritol per pint, because its kinda expensive. You can achieve the same consistency and sweetness with 0.02 grams of pure sucralose and 10 grams of whey protein.

[@Oblisk]

Cost effective? Yes. But if you care about your long term health, there are plenty of studies showing the negative effects of sucralose and other artificial sweeteners like aspartame on the gut microbiome. Just a little FYI. Do what you want though

[@jozefkovalcin199]

@@Oblisk 1. There is only one study showing that sucralose has effect on the ammount of bacteria in your gut 2. The study was done on rats 3. They were feeding them insane ammount of sucralose that you cant possibly consume for 12 weeks straight 4. Considering rats live 1-2 years , you would Neded to overeat sucralose for 11.5 years for side effects to show ( if any, because Humans are not rats) 5. The other 99% of research show no side effect if consumed under 15mg/kg/day, which for 80kg person would be 1.2 grams a day. So according to research you would need to eat 60 ice creams a day for 11.5 years for side effects to show. Please dont spread any more disinformation based on your internet articles without reeding proper research reports.

[@Sheltur_0311]

@@Oblisk fix that microbiome by eating yogurt and kimchi im sure itll somehow work out

[@Oblisk]

@@Sheltur_0311 adding things on top of things that you are already doing that are harming you wont just magically cancel it out. Ideally you should remove the bad, and then add the good. But yes, yogurt and kimchi are good for the microbiome. What’s even better, try Milk Kefir, if you are lactose intolerant, water kefir. They contain larger quantities of bacteria strains as they are fermented for longer and the grains used to ferment provide a wide variety of species. Or a good pro/prebiotic supplement like Seed would be suffice.

[@CrystalRose1111]

@@Oblisk Erythritol is also bad. Just use coconut sugar or honey at that point

[@supagreatman2826]

Who would have thought the ice cream setting was best for making ice cream

[@disizanewme]

That's the only setting I use, because it yields the best results in my opinion! ☺☺

[@chefkoo]

If you want to emulsification effect without the yolk, try pectin, gelatin, or soy lecithin (or a combination). All these are easily available

[@MaxSergeyenko]

How much gelatine to add per pint?

[@aestheticallyfit]

Been following you for a while bro, always putting out dope recipes!! You single handedly probably put thousands of people on to the creami, myself included. One tip that I suggest is switching to swerve confectioners. I know you already know about it I just figured I would recommend the change. For anyone else, if you have swerve confectioners use that or just blend the granular beforehand. Instead of worrying about if it is gonna collect at the bottom, it dissolves way easier. And you could argue it doesn’t matter either way since the creami blends it as it processes, just my recommendation that I’ve had no issues with.

[@Exercise4CheatMeals]

Great tip if its not dissolving!!!!!

[@j_gum]

Soooo your Best ice cream is phenomenal. The yolk makes a massive difference. Thanks for the tip

[@albertoperezgonzalez5002]

i swear I've been spending some time looking for videos like this, this is my first time in this channel, and you explained everithing soo good and show every product you use exactly the quantity you use,this is the kind of videos I like ,every detail count, honestly one of the best. new suscriber, thank you

[@MrNickmand]

This recipe is insane. Just tasted the first batch of the better ice cream. It slaps hard👌😀

[@bjrnsrensen8456]

440g of milk put this above the max fill line, so I reduced it to 400g and the texture is great. The manual says that you may damage the blade and motor if you overfill. I'm sure it'll be fine for limited use, but surely affects the lifespan of the Creami.

[@theyeetskeet1103]

is there any alternatives to the Creami? Would throwing it into a blender or food processor work instead?

[@Sharperthanu1]

You may want to try sucralose instead of erythritol (Swerve). Sucralose tastes just like real sugar when it's mixed into food.It's sweeter than erythritol (Swerve).

[@battyb3080]

I cant wait to try these. Ive followed the fruity pebble and others frequently for me my partner and our 7yr old and i alter them all the time. For the 4th we did blue milk which i decided to make blueberry lemon pineapple vanilla and its a hit😂

[@Exercise4CheatMeals]

Sounds tremendous!!!

[@IncryptDubstep]

You should make a 'is Great for Weight Loss' series, this was actually a lot of fun to watch!

[@diktromdefilm]

Love that the Fairfield is also lactose free!

[@Ian-jy7mt]

Do you know how much pure monk fruit powder (no fillers) would substitute for 45g Swerve?

[@brentonpohl7768]

Your videos are always top notch my guy! I have a crazy question what would an egg yolk do for the lowest calorie ice cream that includes almond milk?

[@MeredithAdams-n6o]

You should make a 'is Great for Weight Loss' series, this was actually a lot of fun to watch!

[@brannonsmith6419]

I use an immersion blender and i noticed the volume goes way up due to the xanthan gum; I had to cut the milk back to 350g or so to keep it under the fill line

[@hjen]

Can you try adding protein powder to the mix?

[@createinspain]

If you are hesitant about raw egg....and don't have protein powder to hand...but want to get the higher protein content, try this. crack an egg into a small jug, add a splash of milk, mix it and scramble it in the M/W, it will take 1 minute or less depending on power and allow to cool. Use 200g of cottage cheese, add the egg, vanilla, sweetener, top up with milk, mix with a stick blender. Most cottage cheese has gum in it already, so you can save money not buying that. You end up with a tad over 30 g protein. It's possible you could even use 2 eggs - I have not tried that yet. I'm sure you could do it with a hard boiled egg but who wants to have to shell them? Basically you get a high protein, custard like base without having to make the custard. A win win!

[@Vincent_Beers]

Or just use pasteurized eggs

[@createinspain]

@@Vincent_Beers Lol, you don't get those where I live. You need to remember that not all countries have the same range of foods.

[@peaceful3250]

I use a paint pen to name my pint pots. It rubs off easily with a damp cloth when no longer needed.

[@josep6600]

What is a healthy substitute for Xanthan Gum

[@daniswara1164]

Should use honey or sweet fruit like dates instead of sugar replacement

[@mariusr221]

Am I the only one who got ice crystals with this recipe? Yes, I did not use Fairlife since in my area we have no fairlife, but still, was exepecting way more creaminess from this. (I followed you recipe to the letter). I think I'll add some vanilla flavoured whey to the next one maybe it will resolve some of the ice crystalls issue.

[@MistressOP]

feels like adding a frozen banana instead of the fake sugar might be a better play. You should try with duck egg?

[@CrystalRose1111]

This

[@Soulsproximity]

Yup, figured it out. Actual amount of milk you need to add is 300g. Anything more and it’s just going to be flat out wrong

[@xFROSTBITExx]

Guar gum is much better in my experience when comparing the two.

[@graefx]

I've been knocking back the Good version for months now. I'm in the full routine of just always having a couple ready, and as soon as I get done with one, mixing up another and throwing it in the back of the line. I ran out of my KO Swerve and got a big bag of sucralose (yellow bag, Splenda generic) and do not recommend. The consistency just isn't right, maybe because I use so much less to get the same sweetness that there isn't enough to impede the ice crystals right. Will definitely go to big green bag erythritol after I work through it all.

[@bobafittness1346]

You always keep delivering. Loved this one, will try it on the weekend!

[@JosephFerrare]

Guar gum vs xanthan? Use 1/4tsp guar

[@IncryptDubstep]

A substitute for almond milk could also be Oat Milk, it's wayyyy creamier and actually has a really good flavor, although i'm not sure how the macro's compare lol

[@1openborder]

Oat milk has more calories

[@isabelcarolina101289]

Can I add vanilla protein powder to the mix?

[@Wowcrazyism]

Can i just use a regular blender if I'm not able to get the creami?

[@ughismyboss]

How do i prevent the milk from foaming?

[@aaronsequeira5499]

For the best option - Is there any concern with using a raw egg and not bringing up to a 160 F temp to destroy any possible salmonella bacteria? Didn't see a step for this included so I'm wondering what the general recommendation is there?

[@Exercise4CheatMeals]

If you want to be safe. It is a 1/20000 chance. You are more likely to get injured by a toilet than get slamonella from eggs. So I am not worried about it, but its your call

[@aaronsequeira5499]

@@Exercise4CheatMeals Fair enough. Thought I'd ask the question, so appreciate you clarifying that. I just made a pint with a whole egg in there and it was fantastic (no I did not bring the mixture up to 160F temp). Thanks for the suggestion!!

[@kupua]

I'm kinda surprised that no comments about the over the max line? No issues?

[@choosejuliesvoice]

That’s what I was wondering!

[@papercutcane122]

For the good one is it 143 cals for the whole pint?

[@c_rolla100]

thanks for the recipes and testing! considering getting a creami now lol

[@FutureLaugh]

this is essentially iced milk, the fat content is so small- is it still good??

[@3454enc]

Hey Nick just wondering how a recipe would look if i wanted to use honey instead of sugar og swerve if that’s a good option thanks and i love The videos 🙏

[@mediaxmarketing4631]

hmm interesting. I’ve been using almond milk and protein powder in my creami for well over a year now, figuring it was the best way to get different flavors, and best macros. I have never tried the milk/egg route, mainly due to lactose issues, but I will try this.

[@ktkace]

summer is coming... this is perfect!!

[@rebyl514]

I've been doing the Oreo Creami with Allulose (better taste to me) and love it so much. Question - when I follow your amounts it goes over the fill line and to the top of the lid. Is that not a problem? What's the fill line for then?

[@hassansuboh1891]

How does it do after putting the pint back in the freezer? I assume it has to sit out and thaw for like 5-10min before it’s soft enough to eat.

[@missyqureshi]

I have the magic bullet blender. Can I use it instead of the immersion blender?

[@s.s12687]

Was waiting for the game changer ingredient …cottage cheese 😂😂 I kiddd this is awesome

[@huitrecouture]

That almond milk you use has gums in it but if you used the better ones- Elmhurst -the results may be different. So I'll try it.

[@rrios3190]

Just started my weight loss journey and you just made it 100 times easier thanks bro

[@musicboy16]

I've been told this is a great ice cream machine, I've been looking into this one for some time. Is it really that good?

[@jasonlepage8454]

No doubt the vanilla bean is getting done this week.

[@Exercise4CheatMeals]

I will be waiting for a DM.

[@jasonlepage8454]

Dm sent. But that egg yolk makes the cream. I mean the vanilla bean adds flavor but the yolk makes it way better. Nicely done my dude.

[@cydeYT]

Can you use just plant milks? Vegan version

[@frankquinol]

Thanks for the video. What happens to the consistency of the ice cream if you refreeze any leftovers? Will it harden like ice thus needing to be blended next time? Thanks

[@deansprinkle-hr3uz]

Have you tried using lecithin by itself rather than an egg yolk to emulsify?

[@Exercise4CheatMeals]

Nope, not yet. I would venture to guess it works just as well though.

[@Manos723]

great vid, creami just arrived, trying these tomorrow

[@bashfoal]

are you using a vacuum-sealed container for your vanilla beans?

[@hypershadic590]

Random question, could I add in other flavorings into these recipes? Like say peanut butter, cookie butter, chocolate, etc. And where would I add them? I'd imagine during the wet mixture but I wanted to make sure. I understand this'll probably throw off the texture, though I'm wondering by how much. Thanks so much for the quality content!

[@pierrezhu934]

After watching so many crreami recipes, i just want to have one ninja creami.

[@genericusername5520]

the calories are for the WHOLE pint, or just a serving?

[@Kalamolng]

Does he cook the egg? Or just drop into the ice cream?

[@xcjim6380]

OK to eat raw egg yolk?

[@Exercise4CheatMeals]

kzbin.info/www/bejne/mYbUiqqde75grpY

[@joshflanigan2523]

Any reason not to use the whole egg, as opposed to the yolk only? More protein and not much more calories.

[@luciopcamp5367]

Could you do a italian gelato version? Italiam style ice cream has eggs in it. It might be richer in protein?

[@woahnellie22]

Of course Cream King made THE BEST cream

[@MegaSthlm1]

have you tried using protein powder?

[@firefox486]

Is there any reason why you dont add protein powder?

[@pumpkinpie5531]

would the results be similar if using an ice cream maker instead of the ninja ?

[@barrettkillam]

These are so great! Would you maybe be interested in redoing your old lemon oreo ice cream for the Ninja Creami? Id love to see that!

[@aljgarza]

where do you get your cones and how much does that change the macros?

[@patricia__alves_]

I’ll try your mixing technique! Been using a frother recently and I don’t like it - maybe because I dump everything in… 😢

[@kyleebee7540]

Your vids nowadays looks so pro bro!.. keep it up

[@susanneedham1974]

Tara gum works way better then xanthan gum and will make it more creamy 😊

[@DennisH1968]

I wish I knew what I did wrong. I did the recipe exactly like you except I use vanilla bean paste instead of vanilla beans. It came out so icy and I didn’t know if I was getting ice or chewing on a swerve granules but it was so disappointing. I wanted to like this so bad and thought it would end up being a favorite. I had such a different consistency compared to other anabolic recipes that I’ve made with fairlife protein shake, and pudding mix

[@Exercise4CheatMeals]

Not sure. I have made the final version over 10 times and it comes out perfect everytime.

[@twashington4]

Can we do these without buying a $150 high speed blender?

[@DanzoSrife]

Funny, I just read an article about why you shouldn't go visit soft-serve ice cream places due to mold and bacteria formation due to poorly maintained machines (looking at you, MCD's), the egg yolk in addition to the other techniques you had mentioned here will surely save my day, and the entire summer. CHEERS!

[@benjalucian1515]

Bluebunny brand sells soft serve ice cream in your grocer's freezer section by the gallon. OMG. I gained SO much weight eating their cookies and cream that I had to go cold turkey and quit I LOVE soft serve ice cream.

[@DanzoSrife]

@@benjalucian1515 it is so good right?! 😁

[@benjalucian1515]

@@DanzoSrife 🥰

[@DraZtheProbleM]

Can you make a protein powder version

[@basemihab]

What’s a good way to use that vanilla base and make different flavours?

[@Icer3333]

I use pretty much use the base for everything (usually the basic one unless I’m making straight vanilla ice cream) then add whatever I want on top of it. Immersion blender is the best way to do it. I usually use add ins like sugar free jello, flavor syrups, nuts, fruits. One of my favorites is pistachio. Wet ingredients Almond milk (around 1.5 cups) Vanilla extract 7 g Pistachio nut oil 5 g Neufchâtel cheese 1 tbsp Dry ingredients Erythritol 70 g Pistachio SF jello 7 g Pistachios 25 g Salt 1 g Xanthan gum and guar gum mixed ~1 g in total Blend it all together after mixing the gums in with other dry ingredients. Top up with almond milk then blend again. Freeze, enjoy.

[@gandalf3453]

I’m confused why we need to freeze for 24 hours. Frozen is frozen bro. I’ve tried 12 hours vs 24 hours. Literally the same consistency and taste. Even after 8 hours it was the same. You could make these in the morning and have them in the evening.

[@Telagioth2]

The freezing for 24 hours is a general recommendation that's given to make sure your creami is completely frozen. If you find that yours are fully frozen in 8 hours then that's fine. Everyone has different freezers so the actual frozen time varies for ppl.

[@anthonyvalencia9617]

Do we need to use almond milk or can we just use fair life milk for the whole amount? 0:27

[@Exercise4CheatMeals]

See recipe 2

[@sueycuomo8673]

Can you link the vaccum sealed container you used to store the vanilla beans?

[@kathyfann]

How do we make old fashioned French Vanilla

[@sueycuomo8673]

Have you tried the zero sugar maple hill milk?

[@xgrlfrn3370]

Since I’m mildly lactose intolerant to regular milk (including Fairlife) I make this with only vanilla almond milk + 1 scoop of Dymatize ISO cocoa pebbles protein powder + 1 tbsp cocoa powder and this comes out SO GOOD 🤤 Sometimes, If I don’t mind adding a few extra calories I’ll add a tbsp of whipping cream to add to the creaminess then throw some cocoa pebbles in it before the mix cycle. I also make a version with Dymatize ISO Fruity Pebbles protein powder and make my own strawberry purée with Swerve to mix in. Thank so much for these guides! I’m working on more modifications and flavors based off of these. You’re a real one!

[@N1120A]

Fairlife is lactose free

[@lancercool1992]

why not add protein powder for protein?