Ice Cream is Great for Weight Loss
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- เผยแพร่เมื่อ 7 พ.ค. 2023
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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
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Vanilla Extract: amzn.to/3M5XKWb
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Fairlife 2%: amzn.to/3piszOv
Almond Milk: amzn.to/3nHf6PU
Swerve: amzn.to/3LJlWfF
Xanthan Gum: amzn.to/3B2TS1M
Immersion Blender: amzn.to/44H9Tbm
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Generic Frother: amzn.to/3NNOjMk
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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
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
@@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.
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 ❤❤
@@Exercise4CheatMeals can't wait for the protein brownie would go great with a scoop of this
@@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!
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!!
just the egg yolk, no egg white?
Just use heavy cream or half and half instead of milk. Less carbs too.
@@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
@@rbux1636 sure thing fatty.
@@MrSinister718That's gonna shoot up the calories. No thanks.
Great vid NICK! Great edit.
Brother Brian!!! Thank you!
These ice cream mistakes are KILLING YOUR GAINS
?
Umm, what?
Hahaha JEFF CAVALIERE LOL
Damn it Jesse!!!
LMAO
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.
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.
Yes me too, I hate cottage cheese but in the Creami it's a game changer for sure! 🙌🙌
Yoooo can you please list the amounts of stuff you use? That sounds sooo good
@@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.
@@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.
@@Wayf4rer yes I have like 15 tubs of protein powder 😂
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
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!
I've been making the first version, but adding 15f of PEScience protein powder. Comes out pretty good, at around 200 calories.
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
So was the 210 cal for the entire pint or per scoop? That’s what I was a bit confused with his info
@@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
The last recipe is insane. Thanks a lot!
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.
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.
@@Exercise4CheatMeals I'm not criticizing the method. If it works it works. Just adding a bit of the science to the discussion.
@@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
Yeah I’m gonna have to find something that’s not erythritol. That stuff is poison
What is the best sweetener to use ?
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.
Great tip if its not dissolving!!!!!
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.
A best-er version would not be using friggen milk and actually using heavy cream or at least half & half.
@@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.
@@MrSinister718 keto sucks
@@N1120A ok fatty. Try typing that without destroying the phone screen with the force of a thousand forks.
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!!
I find it easier to just shake the ingredients with protein shaker (including protein powder) and pour them into the pint after
Wouldnt work with any gums in my experience, but if it works for you, get er done.
@@Exercise4CheatMeals I blend mine!
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
Love that the Fairfield is also lactose free!
You should make a 'is Great for Weight Loss' series, this was actually a lot of fun to watch!
Soooo your Best ice cream is phenomenal. The yolk makes a massive difference. Thanks for the tip
You always keep delivering. Loved this one, will try it on the weekend!
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
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.
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
@@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.
@@Oblisk fix that microbiome by eating yogurt and kimchi im sure itll somehow work out
@@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.
@@Oblisk Erythritol is also bad. Just use coconut sugar or honey at that point
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
thanks for the recipes and testing! considering getting a creami now lol
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?
is there any alternatives to the Creami? Would throwing it into a blender or food processor work instead?
This recipe is insane. Just tasted the first batch of the better ice cream. It slaps hard👌😀
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
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
I'm eating this right now and I'm blown away! Thanks for sharing your trick!
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.
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.
Thank you for the feedback. Protein powder n sweeteners are the bad for you but rock on Tee.
@@Exercise4CheatMeals in moderation yeah it's fine, just not something to eat everyday day
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?
If you want to emulsification effect without the yolk, try pectin, gelatin, or soy lecithin (or a combination). All these are easily available
How much gelatine to add per pint?
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).
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😂
Sounds tremendous!!!
Egg yolk is so important in ice cream. I don’t even it ice cream anymore if it doesn’t have it- I’m so disappointed by the experience.
The way you serve your ice cream makes a big difference. I had two bowls yesterday and didn’t feel guilty- I sprinkled one chopped large peach, about 2T unsweetened coconut, 1T chia seeds, and 2T chocolate chips on the top. There was more peach in my bowl than there was ice cream. I had that with lunch. Then I had the same thing with dinner. When I have fresh strawberries, I add those. Frozen blueberries are nice too. Raspberries with chocolate ice cream is the best.
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
Love the creami!
How do i prevent the milk from foaming?
summer is coming... this is perfect!!
Can you link the vaccum sealed container you used to store the vanilla beans?
where do you get your cones and how much does that change the macros?
Excited to make these
great vid, creami just arrived, trying these tomorrow
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.
I use a paint pen to name my pint pots. It rubs off easily with a damp cloth when no longer needed.
Vanilla bean with an egg yolk is the ONLY way! But if I don't have a Creami, are there alternatives?
What’s a good way to use that vanilla base and make different flavours?
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.
Who would have thought the ice cream setting was best for making ice cream
That's the only setting I use, because it yields the best results in my opinion! ☺☺
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.
Can i just use a regular blender if I'm not able to get the creami?
What are the measurements for the creami deluxe
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.
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!
Can you use the same progression of milk of choice with your other recipes like the oreo one?
As an educated guess, should work great!
Guar gum vs xanthan? Use 1/4tsp guar
I'm kinda surprised that no comments about the over the max line? No issues?
Can you use just plant milks? Vegan version
Could you do a italian gelato version? Italiam style ice cream has eggs in it. It might be richer in protein?
I’ll try your mixing technique! Been using a frother recently and I don’t like it - maybe because I dump everything in… 😢
Just started my weight loss journey and you just made it 100 times easier thanks bro
would the results be similar if using an ice cream maker instead of the ninja ?
are you using a vacuum-sealed container for your vanilla beans?
Are those metric for the entire pint?
Exercise4CheatMeals recipes FTW! Creami hit the jackpot with these machines, you just have to do it right and everyone has low calorie guilt free ice cream!
Have you tried the zero sugar maple hill milk?
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.
Can you make this with Fairlife protein nutrition plan shake?
Was thinking of the loss of egg white for protein and think it may be worth doing a Swiss meringue with swerve to create an almost vanilla bean marshmallow fluff creamy.
For the good one is it 143 cals for the whole pint?
Was waiting for the game changer ingredient …cottage cheese 😂😂 I kiddd this is awesome
Your vids nowadays looks so pro bro!.. keep it up
Question: Do you use protein powder? If not, can you use Protein powder? Also, I hate Xanthan gum. Never works because it is so light that my scale can’t read it properly and gets way too thick and gross so I use zero sugar jello pudding packets instead. Please let me know
Will this work in a vitamix? Or can we get a similar recipe for a vitamix.
Is there any reason why you dont add protein powder?
Great Recipes
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!
Can you try adding protein powder to the mix?
How do we make old fashioned French Vanilla
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
Oat milk has more calories
the calories are for the WHOLE pint, or just a serving?
Should use honey or sweet fruit like dates instead of sugar replacement
Bro video so good I watch even when I'm not making the recipe yet
Hold up: 1:48
What device is that? Is that some kind of blender? I might try getting my hands on it if anyone knows what it is, looks really useful.
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
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?
Help!!
I made the chocolate one and i didn’t have 1% milk so I used half fat free and half whole milk, and no xanthan gum
I went to the store and bought xanthan gum and made both recipes again the right way and they don’t taste right 😭 texture is perfect but the taste is off. Is it the xanthan gum ?
have you tried using protein powder?
Of course Cream King made THE BEST cream
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
Not sure. I have made the final version over 10 times and it comes out perfect everytime.
Have you tried using lecithin by itself rather than an egg yolk to emulsify?
Nope, not yet. I would venture to guess it works just as well though.
Guar gum is much better in my experience when comparing the two.
air ith ri tall. Thanks for the great video.
Is there any way to get ice cream near this without a creami?
Bro i got the amazon best seller immersion blender and even at the lowest speed on the non turbo setting it spins so fast that it makes a mess and essentially vacuums itself to the bottom of the container I’m mixing in
Not sure what’s going on. I’m following this recipe to the T and I’m ending up with too much for the pint. I’d say after pouring to the max fill line I have 20% more in my high sided container. Any ideas?
After watching so many crreami recipes, i just want to have one ninja creami.
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!
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.
@@benjalucian1515 it is so good right?! 😁
@@DanzoSrife 🥰
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.
Is the entire pint 1 serving?
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?
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
@@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!!