Ninja Creami vs. Real Ice Cream (TASTE TEST!)

Can the Ninja Creami match the quality of award-winning premium ice cream? I put the Ninja Creami to the ultimate test against the North American Ice Cream Association's Flavor of the Year winner: Holy Cow Ice Cream Cafe's Ritzy AF. I go behind the scenes at Holy Cow's ice cream production facility, learn the secrets of making premium ice cream, and attempt to recreate North America's #1 ice cream flavor at home using the Ninja Creami.
Holy Cow Ice Cream Cafe has 4 locations in Massachusetts. Learn more at: www.holycowice...
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[@louisrharmony]

I’ve made ice cream in my creami and have gotten a texture that is almost indistinguishable from store bought. I use a simple base of a pint if cream and 4-5 eggs, although you can also opt to replace some of the cream with milk in a 2:1 or 1:1 cream to milk ratio. This results in a decadent texture with no crystals and no need to respin. If using full fat ingredients is not an option, then you will need to use a stabilizer like guar gum to improve the texture, as well as scrape down the sides and respin. Letting the pint thaw for 10 mins and/or running the bottom under hot water is also recommended in most cases.

[@bikeny]

I am sorry you had to suffer eating all this ice cream. Thanks for taking how many scoops for the team.

[@PrudentReviews]

Somebody had to do it. It's all about sacrifice.

[@LordBoondock]

You're using the creami wrong. TO get rid of the ice crystals use higher far milk or split the milk with higher fat and almond

[@Fuuntag]

I have to say such great work, next level compared to regular commodity product reviews. You really went the extra mile on this! ❤

[@littlepotato2741]

Your personal healthy version of ice cream is so hard because you don't have anything to bond/buffer the ice crystals. Use allulose for sweetness. Allulose is a rare nature sugar that exists in many fruits/veggie/etc. Since it only exists naturally in small amounts together with a vast amount of digestible carbs, our bodies never evolved to be able to digest it. However, like sugar, allulose is hydrophilic and will bond with water and lessen the amount/size of ice crystals in your healthy version of ice cream. Use those calorie savings from using allulose and add some heavy cream powder to your mix. (Heavy cream powder is great because you aren't adding any more water and it is shelf stable - solid pantry item.) The added fat will help soften the ice cream and greatly increase the flavor. First it will increase the flavor because most fat is delicious. Second, more fat will allow those flavors to coat your tongue longer allowing the flavors to linger longer. You can also add gums. Locust bean gum is the best at ice crystal suppression among the conventional gums. Typically you would add 0.1-0.3% LBG so it might be worth making a bigger batch and pouring into multiple Ninja Creami containers. But if you end up with a superior product, this could just add the bonus of bulk cooking. Hopefully that helps you with making better healthy ice cream at home. Have a good day.

[@PrudentReviews]

Thank you very much. I will look into this. FYI - this is the recipe I used to make the batch from scratch. I got it from Ninja's website: 1 tablespoon cream cheese, softened 1/3 cup granulated sugar 1 teaspoon vanilla extract 3/4 cup heavy cream 1 cup whole milk 1/4 cup edible frozen cookie dough chunks

[@littlepotato2741]

@@PrudentReviews Understood. In the video you were taking about using protein powder, yogurt, fruit for your healthy ice cream. This is mostly what my comment was aimed at. I think they are using the cream cheese for the fat and the including emulsifiers. (And it is a common ingredient.) Emulsifiers can have different properties. Most boil down (for ice cream purposes) to whether they are better at minimizing the size of ice crystals or making a gel. Often you will find recommendation to use a more than one emulsifier/hydrocolloid to combine these properties together. That may or may not be suitable for everyday home cooking. FYI, allulose is 60-70% less sweet as regular sugar. Personally, I use a homemade combination of allulose and stevia extract to bump up that sweetness without having to put a ton of allulose in.

[@keras_]

your comment is so flawed from the second paragraph. our bodies have never evolved to eat any one thing. an african in africa of african descent didn't develop in america so they never ate turkey, a bird endemic to america. so by your logic they can't digest turkey. see how stupid it sounds to say we didnt evolve to digest allulose?

[@SiCaRiI_DaGgEr]

This gave me an idea with my Creami. I'm going to run mine thru a freeze cycle in my freeze dryer to mimic what Holy Cow does which should give the same creamy texture as my freeze dyer reaches the same cold temps

[@PrudentReviews]

Great idea - very curious to hear how it goes!

[@sheilam4964]

Great vid. Thx to Holy Cow Ice Cream for allowing you to feature them.. Thx guys for filming this and sharing it with us.

[@PrudentReviews]

This was a fun one to make!

[@ashleygraham1011]

Cool side by side. It looks like the How Cow base would need to be refrozen after the first spin when adding the mix-ins.

[@Robb403]

The cost is my major issue. When I look at the cost of ingredients alone to make homemade ice cream, there isn't a whole lot of difference from the cost of just buying it already made and then, when you depreciate the cost of the machine over the frequency of use, it just blows any savings out of the water. What I haven't heard anyone discuss is the life expectancy of the machine. Is there any real chance of recovering your investment?

[@Mike80528]

Good information. I suspect with the creamier recipes you need a colder freezer than your fridge freezer; a deep freezer, to keep it cold enough during mixing...

[@freetasman2342]

Have you used stabiliser like xantham on the Ninja? If not, it is unfair comparison.

[@sofienchaieb3552]

Thank you for this video !

[@PrudentReviews]

My pleasure!

[@TraceyHovey]

Apologies if you have already provided this....but can we have the recipe you used for the one you made from scratch at home please

[@C--A]

The best ice-cream (aka gelato) 🍦is from Italy just like the best pizza is also from Italy 🍕 Nothing against American food as I've visited USA twice. But the food quality in Italy is overall much better.

[@scrope]

Based on my experience with the Creami, when you do a mix-in or re-spin, you are essentially running another full cycle which will break down the frozen ice cream even more and also introduce heat from the friction of the blades. You do get a very soft-serve texture then but as you found, freezing it again returns it back to a more ice cream consistency. Sadly, there isn't a way to shorten the mix-in time so it isn't so soft and the fixing aren't so broken up. Great for large chocolate chips, not so much for soft cookie dough.

[@PrudentReviews]

Yea that’s unfortunately the deal. I also think recipes with lots of sugar and fat (normal ice cream) doesn’t turn out as well as “healthy” recipes with less sugar and fat. The Creami seems to be designed for those types of recipes - which I totally understand since making healthier ice cream is one of the main draws of the Creami.

[@Mike80528]

Try add some crushed dry ice before doing the re-mixing...

[@marianeculek3261]

Fun video!!!

[@PrudentReviews]

It was fun to make! 😀

[@HearMeRora]

Why would an a creami be able to compete with an industrial machine, lol?

[@searchingfortruth619]

Did you put it back in the freezer after using the ceramic?

[@PrudentReviews]

After spinning it initially, the ice cream was very soft. So I put the pints back into the freezer overnight and the consistency was much better.

[@Ang3lzzzzCr33dPR]

The Ninja Creami is more of a gimmick for anyone trying to make real ice cream. I highly recommend buying a standard 1.5 quart ice cream maker preferably from Cuisinart and it's a fraction of the price in comparison. The Creami does a good job of making decent "healthier" ice creams without sugar but aside from that it just isn't real ice cream.

[@v.a.993]

Should have used the lite setting for better consistency?

[@pammullenix7715]

Will Holy Cow sell & ship its ingredients [to Florida]?

[@PrudentReviews]

Maybe someday but they currently only sell at their 4 locations in Massachusetts

[@saadshah7857]

I like how you did the comparison. I recently started making ice cream at home and bought a Creami. Quickly realized this is not the right tool for the job of making great conventional ice cream. Going to order a Cuisinart now. Will keep the Creami for occasional low fat low sugar type mixes.

[@candywalker483]

Sounds like if you use the Ninja (and prob any home ice cream maker) you would need to make the ice cream then mix in “mix-ins” by hand to avoid breaking up the goodies too much. Thanks for the video.

[@PrudentReviews]

yes! chocolate chips and harder mix-ins do okay, but anything soft like cookie dough will get broken up into tiny bits.

[@pelenaka]

So I could just freeze my base halfway mix with my immersion blender, then freeze again.

[@crazysapertonight]

great review Others bloggers don't compare result with actual ice cream

[@PrudentReviews]

Thank you! Yea, I haven't seen any. I think most people use the Ninja Creami for making ice cream that's much lower in sugar and fat than typical ice cream.

[@PeaceIsJesusChrist]

@@PrudentReviews Yes!!! Your video reviewed exactly what I was wanting to know!! Thank you so much! I will stick to my 2 Quart Cuisinart ice cream maker!

[@jy5960]

lol @ that little wink🙂

[@PrudentReviews]

😂

[@DFBurgermeister]

I use an electric ice cream maker that churns the cream mix while it freezes it. Mix ins are added in the last 10-15 mins. Comes out perfect every time. The Ninja Creami seems to complex in comparison.

[@PrudentReviews]

What brand/model?

[@DFBurgermeister]

@@PrudentReviews Cuisinart

[@PeaceIsJesusChrist]

@@PrudentReviews 🍨 *The 2 Quart Quisinart ice cream maker gives me creamy ice cream without the ice crystals.* Here’s what I do: * Freeze the bowl the night before * Next day, blend 1 quart half and half with 1 cup sugar and whatever flavors I want (I don’t use yolks). * Pour blended mixture into ice cream maker and let spin for 25 minutes (you could add your cookie dough bites in during the last 5-10 minutes). Then, transfer it to a container, and it’s ready in a couple of hours after going in the freezer, and it makes the best, creamy ice cream!! Plus, I then have ice cream for days and don’t have to mess with it again. I love how easy and convenient it is!

[@PrudentReviews]

@@PeaceIsJesusChrist sounds delicious! Thanks for sharing!

[@PeaceIsJesusChrist]

@@PrudentReviews You are so welcome!! 😊 I love this recipe too, because you don’t have to use egg yolks, and it still comes out super creamy! Plus, it’s just sooo easy too! 🤣 For vanilla, I add 1 TBS vanilla extract. For chocolate, I add 6 TBS cocoa powder.

[@wendybaryl6867]

TFS ❤

[@lisaboban]

I still don't understand the appeal of the Creami. I guess if you want to make ice cream alternatives, it may work. But so would any standard home ice cream maker. What's the advantage of this over-hyped immersion blender?

[@PrudentReviews]

It's great for making healthier ice cream/sorbet using ingredients like bananas, yogurt, etc. I haven't tested it against other home ice cream makers yet.

[@deedee67888]

To make an ice cream using alternative sweeteners, the Creami can't be beat. Diabetics will understand.

[@PeaceIsJesusChrist]

I agree!! You can just as easily make a non sugar ice cream using allulose and a traditional ice cream maker. You can also make sorbet with an ice cream maker. It sounds like the traditional machines give a higher quality end product as far as texture goes. Plus, you can make a big batch at once.

[@NerdSnipingBatman]

You can make ice cream alternatives without needing as much fat. Commercial ice cream makers pretty much require a lot of milkfat to work.

[@PeaceIsJesusChrist]

@@NerdSnipingBatman Yes! I just use half and half. Heavy whipping cream isn’t necessary. Any less fat than half and half though and it gets a little icy. 1 quart half and half, 1 cup sugar, and whatever flavors I want, and done! No yolks needed, and it comes out nice and creamy. So quick ans easy! 😊

[@doro626]

Thisis what im worried about. the icyness. Thisis why I was willing to pay 500 for the breville if I get an icecream maker.

[@candywalker483]

I need to see where Holy Cow is sold in my area. Have another (manual) ice cream maker I never use. Just 2 of us. But love to buy an ice cream treat out on occasion.

[@PrudentReviews]

They sell cups, cones, and pints at their 4 locations in Massachusetts. But they are not sold in stores yet.

[@axon130]

Their stores are very expensive and overrated. Honestly store-bought is just as good as Holy Cow

[@YS-zp9ru]

Excellent review. As with other product reviews on KZbin, in other reviews of the Creami, there's a troubling impression of an infomercial and that the reviewer is winking at the manufacturer for sponsorship. Tip: According to the video and my experience, you can achieve a similar result by freezing the ice cream base in an ice cube tray or cutting it into cubes, then blending until the desired texture in a powerful blender like a Ninja ;) Return to the freezer and that's it.

[@PrudentReviews]

Thank you!!

[@reviewassistant6891]

Crap video clearly biased to your mate, you said it yoyrself that doing mixin when it was soft was not going to be good idea yet you did anyway, secondly you can always put back in freezer again itndoesnt go hard again, Y

[@affliction6911]

Really good review Andrew and as you mentioned it's does do good as the flavoring but you have to like refreeze the ice cream in the Ninja creamy again. And as for it in a sense to replicate the ice cream an actual ice cream companies machine there's not really a way that you can replicate it because that's a professional machine... but most people want an easy way to make ice cream than most ice machines do. Thank you for your honest review 👍🏻

[@PrudentReviews]

Thank you! The Ninja Creami is amazing for making healthy ice cream with less sugar and fat, but you're probably better off picking up a pint if you want real ice cream.

[@PeaceIsJesusChrist]

My 2 Quart Cuisinart Ice Cream maker does a great job of making creamy ice cream without ice crystals. :)

[@koko4kosh960]

I was visiting my brother in Boston and happened upon Holy Cow and Ritz AF was the bomb.

[@PrudentReviews]

It's truly amazing. Hopefully it will be available in stores nationwide some day...

[@koko4kosh960]

​@@PrudentReviewsI hope not I wil gain 20lbs. This needs to be 2 time zones away.

[@AJBTemplar]

They are both real ice cream. This is just an advert for your friend from a guy who doesn't have a very good freezer and is clueless about using the Creami.

[@PrudentReviews]

😂

[@khurl3]

What a miserable jerk! I thought this was a great video.