I've waited 15 years for this appliance...

[@pennywv8636]

If you add a little powdered milk or corn syrup to your mix before freezing it helps to eliminate ice crystals

[@mattbettinson4576]

Xantham gum is the best way I’ve found!

[@alexr.138]

Good to know. Thanks

[@littlepotato2741]

There are multiple things that can help minimize the ice crystals. Alcohol will help - so using a flavor extract can help a little (vanilla extract can add a nice undertone to almost any flavor.) Also tara gum can help keep things more smooth.

[@maks9589]

I actually like ice crystals idk about you

[@ashleydavis228]

@@maks9589 same 😅

[@kathytegreene1562]

We have one of these and LOVE IT! We use it a lot. Our favorite recipes are: 1 can pineapple or mango in its own juice 1/3 cup coconut cream and sometimes a bit of sweetener depending on the fruit. It tastes like Dole Whip in my opinion. Thanks for all of your great vids.

[@poptop1985]

I take a can of pineapple in juice and add a couple of sprigs of mint - could not be simpler or more delicious!

[@LifebyMikeG]

trying that for sure!

[@christopherwoods5150]

Maybe I missed an important bit, but with those ingredients, do you need to pre-process the fruit, or can you just mix the chunks in and let the machine drill them to bits?

[@kathytegreene1562]

@@christopherwoods5150 You have to purée to a smooth consistency.

[@christopherwoods5150]

@@kathytegreene1562 Thanks! 🙂

[@mariadiantherese9663]

Excellent video. My Dad will be 91 in a couple of weeks and loves kitchen gadgets. This will be a great gift for him. I'll definitely share this video with him as well! Thank you!!

[@sairacoolification]

I've found that using condensed milk in place of sugar or syrup works well for an ice cream that's creamy with no ice crystals

[@Sheenifier]

Is that a 1:1 substitution

[@mimixis]

just taste it, work less with recipes and values but instead learn to measure by taste@@Sheenifier

[@Sheenifier]

@@mimixis I just needed a starting point

[@LUCIM]

@@Sheenifier start with a spoon and add to taste, its not baking so the amount wont greatly impact any chemical reactions

[@kashanemiller587]

@@SheenifierI don’t think it’s 1:1 but you could check by watch a recipe video.. once you get started you should be able to decide what to add more/less of by taste

[@cameronbennett8151]

Quick Tip - If you want to keep your ice cream cold while eating it, use a vacuum insulated bowl or mug. I use the yeti wine tumblers but any insulated containers should help slow down the melting process.

[@HOLLYHOUSE11]

You freakin rule

[@pragawa]

WoW. Thanks for this. It'll be very helpful for where I live!

[@MargaretRule-oi3zi]

My favourite froyo place serves things in cooled/frozen metal bowls. Hmmm

[@kattykakes8135]

Hey Mike, for strawberry, try the freeze-dried concoction that comes in a bag. When I used it for my strawberry ice cream, I found the freeze-dried much more intensely flavorful than using fresh strawberries. And a lot less water, so it’s packed with a concentrated intense flavor. Have fun! 🍨

[@bobthecomputerguy]

I have to try them. Just learned about them a few days ago from America's Test Kitchen: kzbin.info/www/bejne/f52ufmmBgpaZq7s&ab_channel=America%27sTestKitchen

[@LifebyMikeG]

just made one with freeze dried and frozen and it was insane

[@ericlancaster2889]

What weight/volume of freeze dried strawberries would you recommend?

[@blzt3206]

@@ericlancaster2889 dude just try what looks fine and figure it out

[@PsychItsMike]

is this true for all fruits? Since my girlfriend is allergic to strawberries I want to make her one :)

[@MisterDarling]

A pinch of guar gum is a super simple way to improve the texture for sorbets, low fat/sugar ice cream etc as it works without heating. Been using it for 6 months now to great success. For a bit of fun, hydrolysed collagen is great for a protein sorbet that has more of an froyo texture (great with strawberries). Mango and coconut cream is also killer. Most of the ice comes from the wall of the container as the machining is not exact enough to scrape the sides, so if you avoid scraping the sides you will get less crystals.

[@dorothysay8327]

FEWER crystals. Plurals use ‘fewer,’ not less. Fix it pls. #GranmarNazi

[@Eyes0penNoFear]

​@@dorothysay8327graNmar n*zi 😂

[@blackananaas]

wow you just convinced me I want that machine now with the « collagen » thing o_o !!! 😅

[@rosieswinson7110]

Ice crystals can be solved by adding more milk/cream before the respin. It makes it so creamy!

[@LChanceF]

For your frozen yogurt and ice cream creations you added almond milk, which is primarily water, that could be affecting the texture and the "ice crystal" problem.

[@asdewq1461]

i mean regular milk is also around 90 percent water, but still a valid point

[@whitepouch0904]

@@asdewq1461it’s because the principle is different. He froze it so there’s more crystallization than compare to what the industrial is doing. The mixed ingredients were not frozen just in contact with a freezing surface.

[@huitrecouture]

No, nut milk is fine.

[@NerdNest0]

@@asdewq1461No. whole Milk contains lots of milk protein and milk fat.The combination of these two makes a huge difference whereas Almomd milk is not milk and has very little to no protein content and no fat.

[@petervansan1054]

@@asdewq1461 heavy cream then?

[@LifebyMikeG]

this video is not sponsored. Just my honest review on the Ninja Creami. But hey Ninja, let's collab on your next recipe booklet to spice things up a bit...

[@rohitkochikkatfrancis]

Nicely done 🤣

[@Cattiva]

Yes that recipe book is boring !

[@psychod74]

you literally have their logo into your transitions bro, that’s a sponso lol….

[@carsondrum]

​@@psychod74 I don't think you know how sponsors work lol.

[@lonnagardiner1728]

@carsondrum Ya, I guess the Nike logo on my shoes means I'm sponsored. And all those carrying their handbags are sponsored by Gucci. lol

[@cindyament3224]

1/8 tsp tara gum prevents ice crystals- making it wonderfully creamy & smooth.

[@pabeader1941]

One thing to keep in mind. Cold dumbs down sweet. So you need to add more sweet than you think you need.

[@There.Their.Theyre]

I was about to make this same comment! You are absolutely right.

[@pragawa]

Thanks for this. I had no idea!!

[@byorce]

Yeah if you want diabeetus

[@alexandredaubricourt5741]

Let's go USA

[@F.ros.t]

You can use a little salt to keep the flavors from going away

[@Amoure0o7]

Wow this is such an awesome thing! I only recently started to make “ice cream” and that has only been with my blender, so this is a really innovative idea! A tip for keeping your ice cream from melting pronto, use a stainless steel, double-walled, insulated tumbler, like the travel bowls or (for my kids) I use the 8oz to-go tumblers from Klean Kanteen. Our ice cream stays frozen to the very end, and I take my time eating ice cream.

[@BlueGorillaInTheMist]

This. Best Ive found is the Zak 19oz Vacuum Insulated Stainless Steel Mule Mug

[@SleeplessinOC]

@@BlueGorillaInTheMistis that good for keeping coffee hot too ?

[@BlueGorillaInTheMist]

@@SleeplessinOC Absolutely. The one I listed is great for eating out of, but if you want one just for coffee, any double walled insulated stainless steel vessel will do - they come in many shapes and sizes.

[@r.j.bedore9884]

For your next flavor, steep a vanilla bean and a cinnamon stick in the cream while you are heating it to temper the eggs with. Before adding the eggs and cream back into the pot, pull out the cinnamon stick and scrape out the vanilla bean into the pot. Then add some maple syrup and bourbon before whisking it all together and transferring it to the container to be frozen. The combination of vanilla, maple, and bourbon gives a sweet silky flavor, and the cinnamon adds a nice spicy kick.

[@HOLLYHOUSE11]

I love you.

[@d.6593]

This is the best

[@blackananaas]

Can you send me some plizzzzzzz 🤤

[@pragawa]

Mouth watering

[@coolcat8b]

Now I HAVE to try it. You're so controlling.... 🥰

[@Juste_Elie]

I have to admit, the little one making the happy dance food and the fidgeting is melting my heart ^^ my creami is actually on the way, I bought it a few days ago and it was out of stock, so I'm waiting patiently. I'm glad you tried it, because you're very trustworthy, I love your insights!

[@LifebyMikeG]

epic, enjoy!

[@TammyD123]

I’ve found that if you add just a little (a tablespoon or two) liquid with fat like heavy cream or coffee creamer after freezing but before you blend it in the Creami, it cuts down on the ice crystals and renders a much smoother final product.

[@microbakery9085]

Just sprinkle on top of the container?

[@TammyD123]

@@microbakery9085 Yep!

[@robrobol4628]

I think you're filling to the wrong level. The "frozen" line is for if you're making a smoothie or frappacino. You fill up to that line, freeze it, then add liquid the next day before tossing in the machine. -- For Ice Cream, Frozen Yogurt, or Sorbet -- when you select the "Full" setting, you can go up to that max fill line. Where you filled it up to, you'd only need to select the "Half" setting. Great idea with the strawberry custard. You finally convinced me -- I need to buy an immersion blender.

[@pragawa]

Please do!! I've been using one for years - very convenient.

[@rizkhh]

Danke!

[@johncspine2787]

Another tip..let the liquid custard for ice cream sit overnight in the fridge before freezing, it helps blend and intensify flavors, this is a good general tip for using the traditional rock salt/motorized freeze churn device.

[@SirSamsalot]

Just an FYI - you always want to put mint in a planter - it will take over everything and it's near impossible to get rid of.

[@jixs4v]

Yeah I was gonna comment this, big mistake to plant mint in an open garden

[@allthingsiro]

I just put the mint in a big plastic planter and dropped it a hole in the ground and it stays contained to this pot. I trim what I need and it always come back year after year.

[@mvandenbussche]

The roots on mint are shallow, a border about 6" down will contain it.... mostly...

[@Sarahr98998]

very true

[@camillewinnie27]

Mayday, Maday Mike!! had a raised community garden bed, where mint had infiltrated the entire raised bed down 3 feet into the soil below it. And started even spreading outside the bed. Once it gets established, you can never get rid of it. It will take over everything. Never plant mint in anything that is not impermeable. Thick plastic pot or metal container. It’ll be the bane of your existence forever if you don’t save yourself the trouble now.

[@millienexu5684]

I have never in my life considered buying a bulky ice cream machine as someone whose kitchen lacks space already, but ur really convincing me with this AND an immersion blender if the results are that amazing….

[@LifebyMikeG]

pretty much!

[@reader7788]

Applesauce with cinnamon and a little maple syrup is amazing

[@terrybanet3330]

I just bought a creami a couple of weeks ago. Really enjoying what I've made so far. Strawberry sorbet and banana ice cream have been the biggest winners so far.

[@oxanaspijavca997]

How is your Creami so far? Still working??

[@mommac4374]

Thanks!

[@madhabitz]

I live in a tinier-than-tiny house, so no more machines for me, but you've given me a great starting place for making ice cream with my stick blender for all the steps. On another note, you could try using sweetened condensed milk rather than plain sugar -- it's a game changer. I also think the milk you added contributed to the ice milk feel.

[@clareu9539]

Same. Our home is minute (we don't even have space for a freezer, we just have the ice box in the fridge). But I love the ideas I get from these videos, even if we don't have space for all the appliances.

[@madhabitz]

P.S. I wish I'd added that dropping the regular milk (and the faux milk) is good, but adding half and half and whipping cream is way-good. :)

[@lllee3476]

That's a great idea --- make ice cream using a stick blender. I might have to give it a try.

[@user-xq5ih5oz2u]

Yes, you can add condensed milk to that recipe and I have gained 30 lbs just by suggesting it, lol. I bought my ex a Kitchen Aid stand mixer for Christmas many moons ago with a freezer attachment. He loved making sweets and made his ice cream with condensed milk PLUS added a pudding mix into the recipe; I gained 25 lbs within a month and a half of buying that piece of evil machinery. Second worst mistake of my life…😂😅😂😅😂😅😂😅

[@madhabitz]

@@user-xq5ih5oz2u Pudding!! Oh man. I'll see your 30lbs. and raise me another 20lbs. Sounds delish!

[@John0406]

I bought a Ninja Creami about a year ago and love it! With the “mix-in” option, you can make your own “blizzards” at home and so much more!

[@JessEk99]

how loud is that jawn ?

[@Sheenifier]

That's cool!

[@grivkin2]

I've had the creami for a while now and I love it. Basically magic. I make protein ice cream with a base of low-fat yogurt, protein powder, xanthan gum, sugar-free pudding mix, and milk. My favorite addition is simply cinnamon with a mix-in of a little Cinnamon Toast Crunch, amazing stuff.

[@blondekiwi1]

Your base sounds great, how much yoghurt and milk do you use?

[@grivkin2]

@@blondekiwi1 I use a 200g cup of yoghurt, add all the ingredients, and then fill up the remaining space to the fill line with milk.

[@5argetech56]

I have a manual version of this Process. It has an insert that you put into the freezer, and pour your custard mix into it and put on the motorized spatula that scraps off the sides of the container! Had it for about 10 yrs and it still works. Makes about 1/2 Gallon at a time! Ninja has done it again! Great video.

[@epinefedrina]

Its so cool to see it in action. As a chef i love the fact that there is some form of competition to the Pacojet at a mere fraction of the price, that alone makes me very happy. I will wait for the deluxe version to show up in NZ and possible give it a go. Thanks for the content!

[@adamparisi745]

Hard agree. In a smaller commercial kitchen, even if it only lasts a year, that's like 20 years to equal the price of a Pacojet. If you're only doing a few litres a week it's a no brainer.

[@adamparisi745]

Also, just ordered one🙂

[@Sheenifier]

It's insane to me that I'm only hearing about this style of ice cream making rn. In my culinary class, we had that big ass compressor ice cream maker, which was fun to use, but you'd think with it being so popular for two decades my chef would go "Oh, yeah. There's this thing, too"

[@roxannewhite9554]

🫣Dangit, Mike! I put this in my Amazon cart before I even finished the video… I have a sick obsession with fun kitchen gadgets like this!

[@LifebyMikeG]

I get it...

[@ima7333]

If you smooth out that “hill” before spinning it, it’d produce less ice crystals. I made mungbeans coconut ice cream with it. It came out better than what i can buy commercially here in Indonesia😂😂🤣. I made durian ice cream for my mom with 100% durian flesh/pulp blended then frozen & spun in the ninja creami. Boy, that make my mom super happy.

[@RobbyLeBourveau]

Dude, you planted mint IN your garden....that's going to be there, and everywhere else FOREVER

[@Mumumuth]

Next episode: "How to use glyphosfate to prepare the garden for a new planting season"

[@zwordsman]

>,> If Mint goes crazy. I'd l;ove to plant some if it could beat out the mid west desert weeds here. They're insane If only.

[@JensUniqueNibblesandMore]

​@@zwordsman Relatable. I'm in the Phoenix area, couldn't even keep my mint alive

[@LifebyMikeG]

inherited from past owners! working hard to remove

[@zwordsman]

@@JensUniqueNibblesandMore the damn weeds are insane this year no?

[@TheBalancedMom]

I bought an ice cream machine years ago and had the same issue with the ice crystals! Here's what I learned to avoid that--- the fruit that you are adding is creating extra water in the ice cream causing the ice crystals---you can cook down the fruit to make it a fruit reduction with no added sugar (we use this for pancakes, dutch baby, crepes etc as a "jam" topping) BUT then i use THIS in my ice cream instead of adding the raw fruit and you end up with creamy ice cream!!

[@Sheenifier]

You know what's weird I used to get ic from a childhood restaurant I used to go to and I actually like the ice crystals which I found out later as an adult that was freezer burn or something. It's not meant to be in there, but I loved it as a kid. I still do. It was chocolate ice cream btw

[@tasm9961]

My extra step is to scrape the inside edge of the bowl and mix before the re-spin. No ice crystals! I also sous vide the custard until it coats the back of a spoon. No tempering needed. Great video!

[@sheenadenae3156]

I got to test the original ninja creami version before it came out and I am still loving it! We use it probably at least once a week during the summer! Froyo is good in it! The almond milk is what is making it icy. It gets very creamy if you stick with a cream or custard base. I’ve had really good results with chocolate sorbet too!

[@ewok-breath]

Would it work with say 100% almond or rice milk do you think? Happy for it to be icy

[@Novafan]

@@ewok-breath in terms of sorbet it absolutely can, one of my recipes is just fruit and water. you could add some fat, sugar, or salt to help it get a bit better but it should still work

[@TheSwissy4me]

Gosh where do you get it? It seems to be out of stock everywhere. On ninja site they are only showing the new? Breeze. Do you know if that is replacing the creami deluxe?

[@ewok-breath]

@@Novafan thank you!

[@SirDilbere]

You gotta love the delivery service in this country. My Ninja Creami arrived this morning and I'm freezing as I type. I am sure I'm going to be as happy as you showed yourself. If not for you I would never have known about this great machine that makes making ice cream so much easier and quicker. Cheers

[@rvbarton]

first & foremost... Your daughter is adorable and so polite. that in and of itself was worth watching this video.

[@ThatBoi1995]

This machine is the single greatest appliance since the air frier. I use almond milk, fresh fruit, and whey protein. Incredible macros this machine is a game changer for nutrition.

[@milesobrien2694]

I was doing a little extra reading after watching your delightful video. You can use the Ice Cream Lite setting to do frozen yoghurt on the 7 in one Creami. These Ninja ice cream makers have been on the market since 2017. There seems to be a shortage of supply of the Deluxe models right now so you might want to forego the extra settings on the deluxe model for the immediacy and lower cost of the 300 series 7 in 1. Great review! I'm buying one for myself AND each of my kids!

[@slick_anonymous1126]

My cousin had one and made ice cream for me one day, the next week I bought one for myself and now I use it almost every day. I make high protein and high fiber ice cream with barely any sugar and I love it. I've lost so much weight and saved so much money just from using every day things in the house I have. My favorite recipe involves Bananas and vanilla ice cream protein powder. I love banana flavored ice cream.

[@Puj_02]

To eliminate ice crystals, you definitely need to re-spin at least two times. The re-spinning gets everything super creamy

[@whitepouch0904]

Yes too break the crystalline bonds

[@farhaddad]

I’ve always done this in a Blendtec twister jar blender! You don’t even have to blend the ingredients before freezing them! You just cut and freeze the fruits. It's always as smooth as the best-bought ice cream! Then use the blender for other things!

[@VereskVeil]

I've bought one a year ago and I love it! My favorite way to make good no fuss sorbet is to use canned fruits in light syrup and add some spice to them.

[@adil.670]

does it still works well after a year of using it ?

[@AmandaJYoungs]

Thank you so much, Mike. That's a really comprehensive look at what the Ninja Creami Deluxe can do. I'm a big fan of frozen desserts and have a sweet tooth. This looks like a way of making a delicious sorbet or ice-cream that gives you all the indulgence with control over how much sugar is used, if any in some cases (like the sorbet). I have a tiny kitchen but I begin to wonder if this machine will earn a place on my work surface or in a cupboard... Another excellent video (such good editing skills mean you don't waste a second of my time on anything I don't need to see or hear), I'm grateful.

[@italianprincess5046]

ninja creami has been on my wishlist for a while! thank you for sharing an authentic review!!! your little one is ADORABLE

[@mariannerady1137]

thanks for this! I bought one of those huge silver machines 2 years ago and it is indeed quite an effort. Especially when you freeze the ice cream you made, it becomes rock-hard. Will keep an eye out, hopefully I can get it here in Germany

[@ShaggyRodgers420]

For ice cream the Creamie is not much better than a Vitamix imo. Sorbets and frozen smoothies etc are what is a fantastic at.

[@mnsohseven]

I dunno, man. I own a Cuisinart that can make ice cream, sorbet, and frozen yogurt and it only cost $80. Love it so much I bought one for my brother for Christmas last year. A great feature is that you freeze the bowl that is used in the machine, not the ingredients. So I just always keep my bowl in the freezer and can have ice cream that very same day, no planning required. Kind of annoying that with the Ninja you have to both prepare and freeze your mixture the day before. Also, the Cuisinart is quiet. Yours sounds like a blender that needs to run 5+ minutes. Not worth the headache or price tag. And mine never has ice crystals.

[@CurtisHibbs]

I've had both. With this creami I can have multiple containers in the freezer, ready to go. Whenever I want ice cream, I just take one out of the freezer and spin it in the creami. And afterwards, the dirty bits just go in the dishwasher. It is more expensive, but the convenience is worth it to me.

[@ladorada3276]

I have a Cuisinart also and love it! It's not loud, does exactly what you need it to do, is fairly inexpensive, easy to clean and doesn't take up too much space. I thought the mention of ice crystals was weird, too. I've never encountered that with my Cuisinart, though I think a lot of it is his technique. Water makes the crystals and he should have macerated then reduced his strawberry mixture.

[@CheeseDud]

I love my cuisinart one, but the bowl takes up way too much freezer space for me to use it regularly

[@crohillhouse]

@@CurtisHibbs same. I had the Cuisinart and find the Creami to be superior.

[@xipalips]

Don't bowl style ice cream machines demand you make more than a pint at a time? Also worse at refreezing from what I've heard.

[@ChrisMalme]

My favourite Creami sorbet is also the simplest. Canned Mango Pulp in juice. Wonderful!

[@mabdub]

I would like to have seen a demo with just the custard before you added the strawberries to see just how creamy the ice cream really is. Strawberries contain a lot of water and strawberry ice cream freezes rock hard and no matter how smooth it is, it's never as smooth and creamy as plain vanilla custard ice cream. And, as far as I'm concerned that's the benchmark to judge how effective your new machine is a making top notch basic vanilla custard ice cream. Can this machine make basic ice cream which is so creamy that even the smallest hint of crystals can't be detected on the tongue? I have hand churned homemade ice cream where crystals can't be detected and I if this machine can produce that kind of result then I'd be interested in purchasing one. Thanks for the heads up about this new ice cream maker. Like you, I too search for a practical ice cream maker which produces great results without being a finicky operation.

[@MrMartinSchou]

Now you're making me wonder how well it'd work if you had freeze dried strawberries and rehydrated them ever so slightly.

[@ehrichweiss]

The moment he talked about how it can form ice crystals because you freeze the mix is when you got your hint that ice crystals can and will be a thing for it. People have talked about workarounds for it but I want ice cream with no extra ingredients...

[@LifebyMikeG]

@@MrMartinSchou haha me too which is why I just tried it this week and it was amazing! I did both frozen and freeze dried as the add in and it might be my fav ice cream of all time

[@LifebyMikeG]

i've been making the strawberry ice cream over the last two weeks and its pretty damn creamy, no ice crystals

[@hho1988]

This machine is far superior than any home churner. I am a professional pastry chef who has used expensive "domestic" churners and recently purchased a ninja-creami. It is light and day between the two, especially with the same recipes used in either a churner or creami. The mechanism in which it "churns" ice-cream is different. The churner works by freezing a liquid base upon contact and agitating it from the side to prevent the formation of crystals during freezing. The creami is different in the sense that the blade will spin and momentarily melt the already frozen block through the heat caused from the blades spinning so quickly. because it is suspended in the block, it is instantaneously frozen again but is continually agitated as the blade spins, also preventing crystal formation. Both methods work, but the churning a liquid base is "churned" over a long period of time, upwards 15-30mins, depending on the balance of sugar of your recipe, whereas the creami will turn an icy block full of crystals into a frozen ice-cream/sorbet product with no crystals. There's also a lot of other factors that influence whether or not something comes out icy or not, which is your recipe, free water particles in your recipe, sugar balance, use of stabilizers etc. These will obviously impact either method, and you can't blame the churner for an unbalanced recipe. (Many tiktokers will spin unbalanced recipes in their creami, it works temporarily, but will freeze rock hard again once deep frozen, similar to churning ice cream that is unbalanced.) If you're top notch ice cream base recipe works in your churner, I can almost guarentee it work in the creami, and go as far as to say it will come out even better in the Creami. It will be even more convenient because you just freeze your base in a container and spin it. Depending on my recipes, I sometimes spin everything on sorbet once to "churn", and then I spin it again on the "respin" function to aerate. You don't have to use stabilizers and fancy sugars to get a good product (although I do out of habit). An industrial commercial version of the "creami" is commonly used in restaurants called the PacoJet. These cost upwards of $12,000 where I live, and I can safely say my $289 creami purchase does pretty much the same thing. It might not have the motor capacity to spin 10 tubs back to back, but you don't need to be doing that many at home. Hopefully that helps your purchasing decision! PS. Love your work PHC. I've been a huge fan for a long time!

[@angnbama]

Every time I watch you - I want your products!! OH, that precious lil' gurl! ADORABLE! I am changing my Mom's Day gift to this - telling the hubby and kids today - I love the details on the difference and the reality of the machine(s) that you give. I too read about ice crystals and was just putting off buying one - and now I feel - it is worth it. My current machine is just - well I am getting this one. Your reaction to the Sorbet is what sold it for me! Then for the ice cream - "ICIER!" Yes, I want "Mike's Strawberry ICIER Ice Cream! Hope you do get to collab with Ninja - I have some of their products and love it when they come out with more! I too have my mint just open in my garden and throughout the yard - I cut back what I don't want - I work from home so I have plenty of time to replant it - cut it back. I often hit it with a stick to release the scent while I garden/work in the yard. Thanks again

[@nj3957]

I have one of these, great ice cream and sorbet, but also amazing for things such as soup (sweetcorn, tinned), hummus and pates.Take a look at the Pacojet recipes.

[@lisejohanne7831]

The pacoJet is amazing!! I love it so much at work, it made our lives so much easier

[@deafeningsilence5121]

I got one of these not too long ago, but I've only made a vanilla ice cream and a rum-infused tropical fruit ice cream, so I'm very excited to see some of the recipes you find/create to use!!!

[@melindacohea127]

You really upped the cuteness factor with your daughter there at the end!

[@alpinekiwi]

I made an insanely good low calorie ice cream last night: milk to near line on tub 1 egg yolk stevia to taste vanilla extract to taste 1/2 teaspoon xanthan gum 1/4 teaspoon salt Stick blender for 6 seconds, freeze 24h before using Ninja Creami. I remixed in some mint flavoured dark chocolate. It was so smooth and creamy and guilt free.

[@rachelpeters6053]

Happy Mother’s Day to all!! What a generous gift to give to the hardest working women out there, moms! I just had my first and can’t wait to celebrate 🥰

[@zackvirgo3597]

Bought ours last year, its the original and not the Delux version, but man we use it all the time. Take a night and made 3 or 4 pints to use over the next few weeks

[@abrasivepaste]

I've had one of these for awhile now and I use stabilizers like xanthan gum or locust bean gum which helps eliminate ice crystals and give a chewier texture

[@Iisakki3000]

I love that you actually tried your own recipes instead of just using their recipe book like most others reviewers did. To me, the whole point of this machine, is so I can be creative and make ice cream that I can't buy at a store 😁

[@VerhoevenSimon]

That looks a lot more convenient than a lot of alternative's I've seen, and what a nice surprise visit at the end.

[@lindsayder]

It's not really easier or faster by the time you do the churn, respin and add ins. Just that you're doing the bulk of making the ice cream the day before, freezing it and then "churning" it the next day instead of making and churning in one go. I don't really see how having the ninja containers in the freezer pre churned is any better than having the final product in the freezer, which would take up less space because it doesn't need to be in the machine's container. The machine is also bulkier than many ice cream makers because it is excessively tall so it would be difficult to put inside a cupboard. That being said, I'm glad you reviewed it as it clarifies how the machine actually works!

[@Bill.A]

I've been looking forward to seeing someone I can trust to give their honest opinion on this machine. Thanks - great video!

[@KiraRagged]

Mike you're using the fill line for if you're going to make a frozen drink, not ice cream / sorbet/ fro yo. There's two sets of fill lines depending on what you're making and the one for solid scoopables is on the left.

[@angelacarter6593]

I have also been waiting. Pacojet was on my, "If I'm ever rich," list for many years. I didn't realize their patent had expired until now. I just ordered one and I'm so happy.

[@suzzannelacey603]

You can absolutely get rid of the ice crystal situation by adding half a teaspoon of xanthan gum or a tablespoon of sugar-free pudding. I add 1/2 cup of cottage cheese (you don't taste it) as well. When I do these things, I do not have any icy issues.

[@MsVamPireChic]

Does the pudding mix have to be sugar-free? The store near me only has the regular version for some reason…

[@SweetHopeCookies]

I’m so looking forward to peach season because homemade peach ice cream is summer in a bowl!

[@amandasupak]

I got my ninja creami last week. I've been adding 7g of a sugar free pudding mix and it helps with the ice cream texture!

[@ben5056]

Yes! Pudding mix is the key ingredient. I also use a bit of xanthan gum

[@amandasupak]

@@ben5056 How much! I've heard 1/4 or 1/2 tsp

[@ben5056]

@@amandasupak I use 1/4 teaspoon. I may experiment to see if that is optimal.

[@JessEk99]

how loud is it ?

[@amandasupak]

@@JessEk99 super loud. I put it in my office instead of my kitchen. That way when I run it, I can close the door and reduce the noise

[@nollypolly]

For those who want a less gritty chocolate 'chip' in ice vream, remove the tenper first. Melt the chocolate, spread on parchment and refrigerate until firm. THEN chop and add to the ice cream. If you use tempered chocolate (aka any chocolate thats hard at room temp), it will take a few seconds to melt in your mouth, leaving a gritty texture. If its not tempered, it melts at the same time as the ice cream.

[@wge621]

Oh wow!! Never knew. Thanks for the tip

[@Maximillian828]

I use the pacojet at my workplace, and its amazing, this is just what I've been looking for!

[@colinaguiar5446]

Your videos are GOLD! I really love the prep work you went through for each recipe however, I urge you to try the Kumio (which I own). The whole process is refrigerated. You don't have to put your base in the freezer overnight. Making a pint of ice cream takes me 45 mins from the point of making the base, right up to clean-up. The ice cream making process is about 20-30 mins. Its the next level !

[@timogul]

I have one of these, and like it, but I've always had trouble making good "ice cream." Sorbets are fine, but anything "creamy" tends to come out more like "powder snow," or "flour." You scoop it and it crumbles to bits (even after a few respins). Still tasty, but more like a flavored ice than a "cream." I was able to make a good "Dole Whip" though. This is for the pint-sized unit, I guess you'd have to adjust amounts if you have a larger one. What you do is take about 1/4-1/3 a cup of sweetened condensed milk, then add enough "any sort of milk product you want (whole milk, coconut milk, whatever)" until you have 1/2 a cup total, microwave it for a few seconds to loosen up the condensed milk and stir that up evenly. Then you _drain_ a can of pineapple chunks, and you drop in enough chunks that the top of the pile is at the "fill line," and then you fill the gaps with the liquid. It tastes very much like Dole Whip and ends up much more creamy.

[@Breadts1cks]

Been using mine for about a year now- best thing ever that changed my addiction to sugar.

[@AmyBarkerPhoto]

I got a Ninja Creami used from a friend for $80 and I love it!! I am on my weight loss journey and am using it to make protein ice cream. It's an amazing machine!

[@jesuscastillo1214]

That’s so cool never thought about making protein Ice cream! How do you make it ?

[@meek.nhumble4272]

​@Jesus Castillo You could put some Flavorless protein and just do whatever flavor you want. I like using Flavorless collagen. Or plant-based powder flavored or unflavored. Just mix it in your base before freezing.🍦🍧🍨

[@danielsaezv]

Add guar gum. It’s the only gum that works on cold and gives you amazing texture, very little crystals. No need to add dairy or corn syrup. Guar gum is made from a bean, lol! Great video!

[@fremmenista]

Oh man, I've been thinking a lot about making my own sorbets for this summer. This would fit perfectly for me! I'd love to see more stuff with this machine over the summer months - especially dairy-free stuff, and garden fresh stuff.

[@lorifalwell197]

Funny, I am just like you trying to find the perfect ice cream machine and I have seen this at Walmart and thought it can't be much with such a small container but seeing you demo it makes me want to try it.

[@davidslater1811]

Just ordered one for my family! Can't wait to start making healthy treats for my little one

[@jennyelfving8487]

A great tool. I bought one for my bosses birthday and the smoothie bowl are constant repeat. My favorite sorbet so far has been plain mandarin. Or a creamsicle version with some cream as a mix in. Buttermilk corn ice cream was also a great treat

[@celiac3765]

Thanks for this and another vote for an expanded use video. We used to churn ice cream in summers when I was little - a wooden maker with rock salt and a crank! This looks like a much quicker way to do it with my kids. PS - icier is a word, for comparisons 😊

[@heatherd9340]

Thanks for this review! As someone with multiple food allergies (celiac, peanut, casein) I struggle to find things I can actually. I've been researching icecream makers for about a year without any solid conclusion. You just found the machine for me!

[@kyrastuart1920]

I love my Creami. I got it a couple of years ago. To be honest, my favorite mix is the Dole orange mix that tastes like a creamsicle or an orange Julius. I first saw a PacoJet on the channel Crew Chef. She was a chef on luxury charter yachts. Serious appliances in those galleys.

[@Manouevres]

We use ours loads with just blended bananas on the sorbet option, it’s the most banana flavoured ice cream you will ever have and no added ingredients. Great to use up old ones as well.

[@lindasingleton1828]

I just ordered one of these. New to your channel. I got it on sale for 189.00, and it comes with 4 containers, and free shipping. I really enjoy your videos. Hopefully I can find more healthy videos and recipes. Thanks again for what you do .

[@bettejain]

Thank you so much for this video! We bought a Creami a few weeks ago and have yet to unbox it as it’s been a struggle to find recipes for our family (multiple food allergies). You made this seem approachable! If you have suggestions for a non-dairy ice cream base that would be awesome. I’m especially interested in making cashew based ice creams.

[@RiceSteph]

Oooh cashew is my fav!!!

[@tessovitch]

Love the ninja creami. Canned pineapple is my favourite as it comes out super creamy and requires zero preparation. I don't have many issues with ice crystals, but it does depend on the recipe, adding a little liquid like cream for ice cream or juice for sorbet before respinning also helps with ice crystals.

[@crohillhouse]

Having used the Ninja Creami for about a year now I can say the biggest issue is getting the lid clean. I always wash it immediately after using and yet I had to replace the lid after only 4 months of use due to gunk (technical word there) building up under the lid and a bad smell that would not come out even with multiple passes thru the dishwasher. I tried everything froma small brush to making sure it drains with the opening facing downward and still had issues. For really creamy results and reduction of ice crystals I use tara gum in my recipes. It only take about 1/8 of a teaspoon in a regular pint to make a huge difference. Tara gum is kind of pricey but you can also use xanthan gum I'm told but the results are not quite as good. Overall, I still love the Creami even with the lid issue. It's just something I hope they resolve over time because I have seen a lot of people in FB groups I'm in have the same issue with the build up in that lid. It's just a bad design and needs a rework.

[@Entropy512]

I've had no issues with buildup in the lid, but I run water through the rinse holes in it IMMEDIATELY after using it every time. (If you look carefully, there are some small holes in the sides of the top or bottom of the lid - I forget which. There's another place water can enter - if you hit it right, you'll see water running out the sides of the holes. It's easy to miss running water into this hole such that even if you wash it every time, you're missing that spot. I think some people have had success in dunking the lid in warm water with a bit of Dawn mixed in for a while to loosen things up if it DOES get bad.

[@jeffharper6259]

Great video as always, thank you for sharing your lovely family from time-to-time 🙂

[@williammclean6594]

Most ice creams use a stabilizer to stop ice crystals and separation so they usually put in xanthium gum

[@HParadoxa]

I'd be interested to know how the sorbet holds up once put back into the freezer. With traditional ice cream machine, sorbet is very hard to do because it's, well, hard. It freeze back almost ice-solid since there's a lot of water and not a lot of fat. It's good but very annoying to serve haha. I don't know if this will happen with an appliance of that kind or not. I've jut switched to making only ice cream, even with fruits, it's good enough for me.

[@GR8SALAD]

Oh gosh. Mint in an in-ground bed. I hope you've got a control plan

[@eugenetswong]

Thanks for this! The last thing that I need is another appliance, but you convinced me that I'm wrong.

[@CheeseDud]

Mint growing in the ground 😟 Godspeed for the rest your garden, Mike

[@TamarLitvot]

That’s my reaction to people who plant bamboo. Once it’s in the ground, you fight it for the rest of your life. It’s like The Day of the Triffids.

[@connatser89]

Try putting in just a splash of Milk just before the re-spin. That also helps with the ice cristals and also makes it more creamy.

[@miniatureswede]

I did the exact same thing, using Trader Joes Peaches and fresh pears. Works well.

[@Mr.Riojas]

Very cool tech adapted for home use. Thanks for sharing this... my wife will hate me if I buy it but... yeah. And TJ rocks, great store I've been shopping at since 80s.

[@DrivingWithJake]

For the mint chocolate chip get yourself a bottle of peppermint oil and put in a drop or two it will make it amazing.

[@benjijmason]

Awesome machine. I have the original here in the UK. Cannot wait for the weather to improve and start using it again. Great video as always.

[@tara_nguyen]

I noticed you didn't used vanilla extract in any of this, and i think the alcohol content in the extract can prevent crystalization.

[@rampagent9226]

I wonder how the product would be affected by extra steps. Like freezing after blending then blend again. Or after the first blend, adding a little bit of liquid nitrogen to give it that super deep freeze.

[@christophersmith8014]

If you raise the temperature of your freezer to an optimal level you won't have to worry about a random defrosting period. I keep my freezer "warm" enough that ice cream stays soft.