Why is my Ninja Creami Ice Cream Crumbly?
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- เผยแพร่เมื่อ 30 มิ.ย. 2024
- Crumbly, granual ice cream out of the Ninja Creami is no fun, but it's easy to fix! We'll show you 6 easy ways to fix it! If you liked this video, you might like this pistachio ice cream recipe as well: • You've Never Had Bette...
Crumbly ice cream results out of the Ninja Creami and Ninja Creami Deluxe is usually due to either the freezer being a little too cold, or the recipe having too little fat. Either way, the fix for it is really easy, and there are several ways that you can deal with the problem! Watch this and never worry about crumbly ice cream again!
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Song: Ascension
Music by: CreatorMix.com
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Timestamps:
00:00 - Why is my Ninja Creami Ice Cream Crumbly?
00:32 - About the ice cream recipe we used for testing
01:51 - Crumbly Ninja Creami Ice Cream Tip 1
02:14 - Crumbly Ninja Creami Ice Cream Tip 2
02:46 - Crumbly Ninja Creami Ice Cream Tip 3
04:36 - Crumbly Ninja Creami Ice Cream Tip 4
06:29 - Crumbly Ninja Creami Ice Cream Tip 5
08:16 - Crumbly Ninja Creami Ice Cream Tip 6
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Do you ever get crumbly ice cream with your Ninja Creami? If so, what method do you use to get it silky smooth? If you liked this video, you might like this pistachio ice cream recipe as well: th-cam.com/video/DR-cRKSJhN8/w-d-xo.html
I put the ice cream tubs in a warm water bath for 5 minutes and it works quicker and more consistently than sitting out for 15 minutes. (put a heavy bowl on top to keep the ice cream from flipping over into the warm water bath)
Hey that's a good idea.... If I do a followup to this video, I'll include that and give you a shoutout.
I make ice cream almost every day and prefer firmer ice cream. It is very rare for me to get crumbly results as my usual mix is all but fat free. It only happens when I use eggs, HWC, table cream, cream cheese or melted butter. Sometimes those mixes will need 4 respins. When I stick to alternative milk, protein powder, powdered sweetener, liquid sweetener, salt, extract, guar gum and/or acacia fiber, then one spin is it. Different fibers can alter the texture and extra extract can alter the freezing due to the alcohol. I prefer to use fats in my sugar free caramel, butterscotch, and chocolate sauces with which I top the ic cream. I make my own double strength vanilla extract from beans I scraped making vanilla bean ice cream to cut down the alcohol added. When using granulated sweetener, I definitely use your gelato style of preparation since the cook dissolves the grains of sweetener while pasteurizing the egg. So many ways to make a successful mixture with the Creami!
That home made vanilla extract mush be pretty awesome. Thanks for sharing that!
Great. I have the original and have this problem. My freezer is -18 degrees!!
I imagine I could just add a teaspoon of milk to each one. 👍 thanks so much.
That darned cold! What kind of freezer do you have? Usually takes the really nice ones to get to that temperature.
Can I just say how satisfying that snapping sound is! 👍🤩😂 I don't have this Ninja but do the professional processor. Thanks again, Joe! 👍🤩 From frozen (not really, warmest winter ever ever!!!) 🇨🇦
Lol.... I like that sounds too.
I LOVE YOUR CHANNEL, I never miss a thing
Awww thanks! Appreciate ya!
Great vid!! I'm in a facebook group for the creami and this is one of the top questions and discussions. Personally I mostly do canned fruit in juice. I don't reserve any of the juice unfrozen to add when I spin. So I do respins. Sometimes I have to do it twice. It's ok. I don't mind and don't stress over it. Next time I see someone asking I will share this vid. HUGS
Thanks! 😀😀😀
Great video. Thanks.
Thanks for watching!
You are awesome!
Awww... Thanks, Missy!
lol literally every tub I make is crumbly every single time 😂😂
Thank you. Going to try adding some liquid. Are you able to keep in freezer after spinning?
I'll try adding liquid, might help with my ice cream being too dense as well.
Hope it works well for ya.
My girlfriend loves the munkfruit sugar alternative because it works great with diabetes/insulin response. Hard part about it is it doesn't blend into powder well, and its so much sweeter than sugar it can be tricky to substitute with. Why do you prefer this sweeter in your videos?
I have allulose in my cupboard but I don't have sweet tooth so I don't know what to make? 🤦♀️🎉 😮😅
I like it because the taste is almost dead on with sugar. To get around the blending, I heat the mixture and dissolve it in.
Make some more please!
What temperature would you set your freezer to for optimal ice cream?
I have mine set at - 7, but that's probably too cold. I'd say more like a - 2... That's in Fahrenheit
I just tried my very first ice cream in the ninja cream deluxe. Just so-so...it was grainy and there was ice crystals on the inside of the container. Grainy possibly because of the protein powder but not sure why there was a layer of ice crystals on the wall of the container. I did let it sit out for about 10 - 15 minutes before mixing. It came up powdery so I added a little more liquid and did 2 re-spins. Any ideas? Thanks
Does the amount of damage the machine?? For example, if I do lite ice cream then respin, then mix in, and I do this on a daily basis will I break my machine faster?
It should be fine. I wouldn't worry about overheating it too much unless you are doing lots and lot of ice cream back to back at the same time. The mix in button also is really slow speed so that shouldn't really affect anything anyways.
I'm trying to make keto ice cream and it's always crumbly. Tastes like freezer burned ice cream and chunks of it stick to the spoon. I left it on the spoon and it stayed a solid lump and didn't even melt. Tried all these methods and it's still the same. Gave up and returned it. It doesn't work.
Can you make yogurt with it?
You can make frozen yogurt from existing yogurt. You can't use it to make yogurt from scratch though. The Ninja Pressure cookers can, though.
Can you do how to avoid ice crystals next?
OK... Will do
I have the same issue , also with same recipe that other use without problema 😢
@LinsKun when you process it, try putting a tbsp of milk on top of the mix before you put it in the machine. That might help out. Also you can let the mix sit and thaw out a little for about 5 minutes or so before processing. Could be that your freezer is set really cold, also. I have mine really low.
@@JoesPhenomenal already tried (Also tried to keep the mix 15minutes before processing and Also to run under warm water for 60.seconds. now i would like to investigate with locust bean gum ... I'm using only xanthan mixed with guar to help icying)
Lol respin is usually all it takes. Just like Ninja says.
A lot of times, yes... Depends largely on the ingredients though.. Since I do a lot of stuff with lower fat and sugar, it's a little more challenging sometimes to get smooth... The fat content really helps that out... Not that the creami results are ever really bad at all... I think that machine makes some of the best textured ice cream outside of a Pacojet.
The first pint was basically milkshake :-(
Yeah.. It was pretty soft. That wasn't the machines fault though. I had to record that part something like 5 times because for whatever reason, I couldn't say "creami pint" reloading the mix and re scooping it softened it up a lot on that one.