This video is great! I can’t understand why people complain to you about random things concerning the Creami, and you are so kind to the grumpy people who comment! Well done sista!
Thank you for showing me 1st hand by video you have been very helpful. I havent used my creami yet! Always working. Thank god Im off on weekends I subscribed to gallery of the sun...and look forward to good recipes. Thank you Elena D. 😁
Going to def make the mint with mint candies. It's hard to find that except at Christmas, and it's my fave flavor. Then hot fudge on top of that...yum...thank you for showing how easy this is!
I bought one of these. I love it! It is very loud, but hey.....it's worth it. I am going for the mint chip too! Looking for some fun, different recipes. Will keep an eye out for you. Looking fwd to your Strawberry bourbon ice cream recipe!
Did you ever get the new 11 in 1 Ninja Creami deluxe. We got that one from Costco its a great machine. We have made ice cream twice in it already and I made a creamiccino twice in it to. I still have yet to make the second creamiccino though. Its still in the fridge. Anyways I hope you bought the new one.
We have not. 3 years in and still using ours regularly. The big thing that is keeping us from getting the newer model is that it takes a different size of containers, and we have 2 extra sets for the original CREAMi.
Have you or anyone else in Ninja CREAMi groups used “Junket” when making their ice cream base? I was wondering if Junket could be used in place of the cream cheese and if it would thicken the ice cream base?
I put my fresh mint and warm up in 1% milk & instead of your way I don't put vanilla or paste or cream in at all also I put less sugar as 1/3 cup for a pint is to much I put 1 teaspoon of vanilla instant pouding to replace whipping cream I put 1 teaspoon of cream cheese only for less calories taste just as good but less fattening Johanne Louise from Montreal Quebec Canada 🎉
I tried the mint ice cream with the peppermint extract but to me it tasted like like the starlight candy. I prefer the Watkins creme de mint which tastes more like a shamrock shake.
How does the ice cream hold up when it is re-freezed? Worried about allot of ice crystals forming if you do not consume the entire pint and put it back in the freezer
I have a question. I want to do the healthier route for my fiance and myself. Could I substitute with Almond milk? and is there a lighter version of the heavy cream? If not. Could I use almond milk, protein powder and maybe sugar free vanilla pudding mix? Thank you.
Those sound like great options. Half and half in place of the heavy cream also works. Also take a look at the keto recipes on the CREAMi page. Thanks for watching and good luck!
Beautifully done! Makes me want to run out and buy that CREAMi and try these great recipes. Cookie dough just can't be beat. Yum yum yum yum yum! Thanks so much Galley folks!
Great video. Really learned important points. Especially the cream cheese. Thank you. I wondered, for all us diabetics out here if you would try some Keto recipes using stevia, erythritol, monkfruit, xylitol for sweeteners (or a combination of any of these). The taste of sweetness would be the challenge. Obviously we cannot have any sugar or anything that turns into sugar after you eat it. No honey, agave, date sugar, artificial chemical sweeteners. We can have nuts, strawberries, raspberries and blueberries. My new Creami should arrive in a few days. I can’t wait. Thanks again.
We have found that the sweetener alternatives are really hit or miss. You will have to experiment to see what fits your taste. Just be sure to add enough sweetener alternative to equal the sugar in any recipe. You might also use the keto protien shakes and a stabilizer like xanthan gum or a sugar free pudding. Good luck and thanks for watching!
I use pretty much all of them! If using Truvia I use 2T + 2 tsp of it in one recipe or have been trying Allulose as 1/4 cup. That makes it more creamy after one spin!
Thank you for a great video. I am wondering if there is a way to make the ice cream with the same ingredients just not as much heavy cream? I made the vanilla from the recipe in the book but it actually leaves a coating on your tongue and spoon from all of the fat in it. Any options to make it without having to use all the heavy cream or the milk alternatives? Thanks again - love your boozy options. :)
I am not familiar with this system (yet), but in the past I have substituted evaporated milk or sweetened condensed milk for heavy cream, depending on the results you want. Evaporated milk does have its own flavor, so I use it with stronger flavored ice creams such as chocolate.
Your best results will come if you make the bases, freeze them overnight, spin them the next day, then leave them in the freezer until you are ready to eat them. The action of the spinning will give you a consistency of a little less solid than soft serve. A few hours in the freezer after spinning will give you the hard pack consistency.
Absolutely, but, the fat in the heavy cream is what makes it creamy. The lower fat content in light half and half will make your ice cream harder after it freezes and perhaps icy. We recommend to spin your ice cream on Light Ice Cream if you choose to use light half and half.
Personally, I think this is a great gadget. Freezing jars of ingredients is fine, but then you have to “stir” it. Been there, hurt my wrist and shoulder doing that. Also, tried my Vitamix blender. It’s loud, an extra item to clea, and doesn’t make it creamy. Thanks for the video!
Josie, you are our first viewer to comment before the episode even aired! Thank you and you can choose your ice cream flavor before you come over next time! Just let us know at least 2 days in advance.
You certainly can! Unfortunately, it takes experimentation. Too little fat and it is more crystally than smooth. Too much fat and you get that waxy feel on the roof of your mouth.
True. We plead guilty on all charges. The second add should have been cream. That is why the mint chocolate chip came out a bit crystally. It did taste good though!
I am not sure I like mine, it always is crumbly, also I can't use all that sugar diabetes, and too much fat from cream cheese, I like to use protein powder and almond milk I use sugar substitute and frozen fruit
Char's suggestion for crumbly is to add more almond milk, then respin. If you want it even creamier, use 1-2T sugar free pudding mix in the original mix. Hope that helps!
I really hate the moniker "ice cream maker". The Creami does not make ice cream. A machine that you pour ingredients into and it mixes and freezes it...that's an ice cream maker. The creami just changes its texture after you mix all the ingredients and freeze them in your fridge.
I just got this Ninja Creami Deluxe, but my hope was to make ice cream I can enjoy. I’m sensitive to many things. All the recipes call for stuff I cannot tolerate completely. A little maybe. But that defeats my reason. No oat milk, no yogurt, questionable if I can do the cream cheese. Almond milk is guaranteed cramps. Did I over estimate the benefits of dairy free plus from ninja. BTW…as it stands, I have extremely limited options w/o this. So Delicious vanilla, ice cream store dairy free chocolate or Trader Joe’s dairy free chocolate. I want blackberry, strawberry, mint, butter finger, peanut butter, candy filled etc.
Find a vanilla ice cream recipe that you like and works with your limitations, then you can add what you like as mix ins. Butterfinger, jellies, whatever you want! Hope that helps.
Charlotte says: "It is basically custard. It has yolks in it." She also said: "Tell them also to try our frozen custard recipe that we have up because that is French vanilla." and: "And if she wants more vanilla flavor just use a little bit more vanilla extract." Here is the link to our custard episode: th-cam.com/video/SUIxNJONMCo/w-d-xo.html
Good to hear. Not sure if we are lucky, or you are unlucky, but we have had ours for over 2 years, use it all the time, and have had no issues. I wonder maybe if your freezer is set to a lower temp than ours. You might try to let the containers sit for 10-15 minutes before mixing? Worth a try if you have not done it.
Sorry for the slow response. If you are following the recipe we used, then let your mix set out for 10-15 minutes before mixing. It may be too frozen. If that does not work, add a tablespoon or 2 of milk.
I'm following recipes to an absolute "T" and we're finding the ice cream to be waxy feeling, and it coats our teeth and mouth with like a waxy film. Ever hear of this? On all of the recipes. Vanilla, chocolate, lemon. I thought maybe it was the heavy cream, but it seems to do it even in the other recipes. Ever hear of this before?
It could be the heavy cream or cream cheese. You can substitute xanthan gun or pudding mix for the cream cheese. You can also try to substituting half and half for the heavy cream. Different brands of cream cheese and heavy cream have differing amounts of fat, which is the source of the waxy feel.
Look up Pacojets, this is what it’s based on, don’t be so thick… in addition- nobody cares if you pass on a product while also not understanding exactly what it does.
This seems like a ridiculous product. It's expensive ($200 to $270), very loud, requires a lot of steps and takes more than 24 hours to make a small amount of ice cream. It's really just a souped up blender at heart. Grandma's all over the world would not be fooled by this.
Perhaps it is not for everyone, but after 2 years of having it, we still use it consistently. We enjoy having 6-8 different flavors of small batches of ice cream in the freezer at all times.
I find the “ice cream” really doesn’t taste like ice cream. I find it leaves a pasty flavour on your tongue and is really not as smooth and silky as real ice cream.
That “pastyness” is due to the fat content in your heavy cream. Try using half and half instead. If you get that fat content correct, it will come out smooth and silky.
Char will be back soon with Strawberry Bourbon Ice Cream!
can't wait for more ice cream videos.
I just received one of these for Christmas from my daughter and SIL and your videos are going to be a huge help!! Thank you!🤗👍💖
That is awesome! We are glad we can help! We have had ours for over 3 years now and use it all the time!
This video is great! I can’t understand why people complain to you about random things concerning the Creami, and you are so kind to the grumpy people who comment! Well done sista!
Thank you for the kind words. All we know is that we have had ours for going on 3 years, and still use it regularly!
Couldn't help but notice that you have a very organized kitchen ... impressive.
Thank you. Military family + all the cooking we do, it has to be organized!
Thank you for showing me 1st hand by video you have been very helpful. I havent used my creami yet! Always working. Thank god Im off on weekends
I subscribed to gallery of the sun...and look forward to good recipes. Thank you Elena D. 😁
Thank you so much for stopping by! Hope you enjoy!
Have my creami sitting in post office. Be getting it tomorrow. Can't wait. Bought a recipe book for the different ice creams, shakes and etc. Yum!
We have had ours for over a year and still use it quite often. There is always about 8 different flavors sitting in our freezer at all times.
Thanks for your video, very helpful 😊
Thank you! Glad you enjoyed!
Ice cream looks so creamy and delicious. Thanks for sharing perfect recipe
Thank you for stopping by!
Going to def make the mint with mint candies. It's hard to find that except at Christmas, and it's my fave flavor. Then hot fudge on top of that...yum...thank you for showing how easy this is!
Sounds great! Thanks for stopping by!
When you did the mint base, instead of using the cream, you added milk again lol. I enjoyed and subscribed. Thank you for sharing.
Thanks for stopping by. We will be releasing another CREAMi episode in March.
I bought one of these. I love it! It is very loud, but hey.....it's worth it. I am going for the mint chip too! Looking for some fun, different recipes. Will keep an eye out for you. Looking fwd to your Strawberry bourbon ice cream recipe!
We love our also...obviously. Here is a link to the Strawberry Bourbon Ice Cream episode: th-cam.com/video/y8g20RifoSY/w-d-xo.html
@@GalleyoftheSun thank you~
Helpful Hint! If doing a non-dairy vanilla with coconut milk, use some plain kefir or yogurt to take away that “marshmallow” taste!
Thanks for the tip!
Did you ever get the new 11 in 1 Ninja Creami deluxe. We got that one from Costco its a great machine. We have made ice cream twice in it already and I made a creamiccino twice in it to. I still have yet to make the second creamiccino though. Its still in the fridge. Anyways I hope you bought the new one.
We have not. 3 years in and still using ours regularly. The big thing that is keeping us from getting the newer model is that it takes a different size of containers, and we have 2 extra sets for the original CREAMi.
Have you or anyone else in Ninja CREAMi groups used “Junket” when making their ice cream base? I was wondering if Junket could be used in place of the cream cheese and if it would thicken the ice cream base?
We have not, but do not see why it would not work.
Thank you so much for you video, its helped me how to make the base. I just bought the ninja breeze creami
Glad I could help!
I put my fresh mint and warm up in 1% milk & instead of your way I don't put vanilla or paste or cream in at all also I put less sugar as 1/3 cup for a pint is to much I put 1 teaspoon of vanilla instant pouding to replace whipping cream I put 1 teaspoon of cream cheese only for less calories taste just as good but less fattening
Johanne Louise from Montreal Quebec Canada 🎉
That's a great idea!
I tried the mint ice cream with the peppermint extract but to me it tasted like like the starlight candy. I prefer the Watkins creme de mint which tastes more like a shamrock shake.
We will certainly give that a try!
How does the ice cream hold up when it is re-freezed? Worried about allot of ice crystals forming if you do not consume the entire pint and put it back in the freezer
We consume partial containers and return them to the freezer all the time. We have not had any ice crystal formation issues.
I have a question. I want to do the healthier route for my fiance and myself. Could I substitute with Almond milk? and is there a lighter version of the heavy cream? If not. Could I use almond milk, protein powder and maybe sugar free vanilla pudding mix? Thank you.
Those sound like great options. Half and half in place of the heavy cream also works. Also take a look at the keto recipes on the CREAMi page. Thanks for watching and good luck!
Everytime I make ice cream I watch ur video, I love the cookie dough one 🍨 ty for making this video.
My pleasure 😊
Beautifully done! Makes me want to run out and buy that CREAMi and try these great recipes. Cookie dough just can't be beat. Yum yum yum yum yum! Thanks so much Galley folks!
Thank you! We have more CREAMi episodes coming soon! Including…Strawberry Bourbon Ice Cream!
Great video. Really learned important points. Especially the cream cheese. Thank you. I wondered, for all us diabetics out here if you would try some Keto recipes using stevia, erythritol, monkfruit, xylitol for sweeteners (or a combination of any of these). The taste of sweetness would be the challenge. Obviously we cannot have any sugar or anything that turns into sugar after you eat it. No honey, agave, date sugar, artificial chemical sweeteners. We can have nuts, strawberries, raspberries and blueberries. My new Creami should arrive in a few days. I can’t wait. Thanks again.
We have found that the sweetener alternatives are really hit or miss. You will have to experiment to see what fits your taste. Just be sure to add enough sweetener alternative to equal the sugar in any recipe. You might also use the keto protien shakes and a stabilizer like xanthan gum or a sugar free pudding. Good luck and thanks for watching!
Allulose works best in ice cream. And Tara gum.
I use pretty much all of them! If using Truvia I use 2T + 2 tsp of it in one recipe or have been trying Allulose as 1/4 cup. That makes it more creamy after one spin!
Check out low carb /keto recipes and having fun! Vernaz is her name, she has a few keto ice cream recipes using the Ninja Creami!
I wonder if the first vanilla didn’t get creamy as well because it was the one that didn’t have heavy whipping cream on accident lol. Cool device
Upon review of the video, we agree with you. It still tasted great though!
What brand of vanilla paste do you prefer? I've been looking for a good one for my ice creams.
Thank you for a great video. I am wondering if there is a way to make the ice cream with the same ingredients just not as much heavy cream? I made the vanilla from the recipe in the book but it actually leaves a coating on your tongue and spoon from all of the fat in it. Any options to make it without having to use all the heavy cream or the milk alternatives? Thanks again - love your boozy options. :)
Try using half and half or a coffee creamer in place of the heavy cream. Thank you so much for stopping by!
I am not familiar with this system (yet), but in the past I have substituted evaporated milk or sweetened condensed milk for heavy cream, depending on the results you want. Evaporated milk does have its own flavor, so I use it with stronger flavored ice creams such as chocolate.
Can I keep the bases frozen until I want some ice cream?
Your best results will come if you make the bases, freeze them overnight, spin them the next day, then leave them in the freezer until you are ready to eat them. The action of the spinning will give you a consistency of a little less solid than soft serve. A few hours in the freezer after spinning will give you the hard pack consistency.
Can you use Light half and half in place of Heavy Cream?
Absolutely, but, the fat in the heavy cream is what makes it creamy. The lower fat content in light half and half will make your ice cream harder after it freezes and perhaps icy. We recommend to spin your ice cream on Light Ice Cream if you choose to use light half and half.
Personally, I think this is a great gadget. Freezing jars of ingredients is fine, but then you have to “stir” it. Been there, hurt my wrist and shoulder doing that. Also, tried my Vitamix blender. It’s loud, an extra item to clea, and doesn’t make it creamy. Thanks for the video!
We have been very happy with our CREAMi. We have enough containers now that the one day wait for the mix to freeze is totally transparent.
You Put 1 Cup Of Milk And 1/3 Cup Of Milk In The Peppermint 1st Cup. You Used The Fairlife Red Twice In The 1st Peppermint Mix. No Heavy Cream.
Thanks for stopping by!
Awesome video!
Thank you very much for the kind words!
You don't have to respin if you add milk after you take out from freezer.
Ronald, you will have to explain that one to me...how do you mix the milk in?
@@GalleyoftheSun You just add milk and the machine will do the rest.
@@ronalddstanley4776 Ahhh...so you take it out of the freezer, add milk, then respin it. Gotcha.
@@GalleyoftheSun No! just turn machine on and press ice cream or milk shake which of the two you want.
@@ronalddstanley4776 Got it! Thanks!
I got to try all of these after the video was shot and OMG!!!!!!! SO GOOD!!!!
Josie, you are our first viewer to comment before the episode even aired! Thank you and you can choose your ice cream flavor before you come over next time! Just let us know at least 2 days in advance.
@@GalleyoftheSun He he he....sometimes it pays to know people!!! I want more lime (or lemon) sorbet!
This machine is great, but Ninja needs to hire a sound engineer. If you live in a multi family dwelling your neighbors will not be happy.
True. It is quieter than kids or grandkids though...
The machine appears to run for only a few minutes . . . . I sure wouldn't do it at night under such circumstances though.
My ice cream has a butter feel like butter globules and stays on your tongue. Any suggestions?
Try substituting some or all of your heavy whipping cream with half and half.
Ours is like a waxy coating on our teeth and mouth. I don't know why. Follow receipes exactly.
@@BonnieBell402Too high fat content, my dude/lady.
Can you use 2% milk & is there any adjustments need?
You certainly can! Unfortunately, it takes experimentation. Too little fat and it is more crystally than smooth. Too much fat and you get that waxy feel on the roof of your mouth.
BPA chemicals?
🔥🔥
Thanks for stopping by!
You put in milk twice. No cream in the peppermint ?
True. We plead guilty on all charges. The second add should have been cream. That is why the mint chocolate chip came out a bit crystally. It did taste good though!
@@GalleyoftheSun thank you for your yummy recipes. I just got mine going with chocolate mint chip. Where do you get your extracts from?
@@catherinepino5798 We are glad you enjoy them! We get our extracts from our local grocery store, Safeway to be specific.
Can you use 2% milk instead of whole milk? Just got one for my birthday.
Absolutely!
The instructions clearly state to avoid damage to the machine the lid should be cleaned and DRY above the paddle before processing
They certainly do! We like to live a little on the wild side!
@@GalleyoftheSun❤LOL
Hello,
Love your videos! All of your recipes look delicious and we are thinking of ordering a creami. Which model are you working with?
Thank you!
Ours is a model NC301. Thanks for watching!
More please!
You are totally right! It has been way too long since we have done an ice cream episode! We still use the CREAMi a lot!
Wish you had left out the lame yum yum comments etc. Good basic instruction for the use of this product.
Thanks Leslie!
I am not sure I like mine, it always is crumbly, also I can't use all that sugar diabetes, and too much fat from cream cheese, I like to use protein powder and almond milk I use sugar substitute and frozen fruit
Char's suggestion for crumbly is to add more almond milk, then respin. If you want it even creamier, use 1-2T sugar free pudding mix in the original mix. Hope that helps!
I really hate the moniker "ice cream maker".
The Creami does not make ice cream.
A machine that you pour ingredients into and it mixes and freezes it...that's an ice cream maker.
The creami just changes its texture after you mix all the ingredients and freeze them in your fridge.
I usually make mine on the stove with green food coloring.
Great idea with the food coloring!
I got get me one these😊
Almost 1 year later, and we still use it at least a couple times a week.
I'm new to your channel pop up in my you tube channel.ill have try your recipe when I get one.
I just got this Ninja Creami Deluxe, but my hope was to make ice cream I can enjoy. I’m sensitive to many things. All the recipes call for stuff I cannot tolerate completely. A little maybe. But that defeats my reason. No oat milk, no yogurt, questionable if I can do the cream cheese. Almond milk is guaranteed cramps. Did I over estimate the benefits of dairy free plus from ninja. BTW…as it stands, I have extremely limited options w/o this. So Delicious vanilla, ice cream store dairy free chocolate or Trader Joe’s dairy free chocolate.
I want blackberry, strawberry, mint, butter finger, peanut butter, candy filled etc.
Find a vanilla ice cream recipe that you like and works with your limitations, then you can add what you like as mix ins. Butterfinger, jellies, whatever you want! Hope that helps.
Calories, where are your calories for each?
For these recipes, we were basically going with the cookbook that came with the CREAMi. The calorie count is in there.
Standy by OP, we will remake these recipes, hire a lab and get those results for you for you soon. 🤣
Do you happen to know how to make a French Vanilla? My hubs LOVES french vanilla, but I don't know what to put in to make it "French." Hahaha!
Charlotte says: "It is basically custard. It has yolks in it." She also said: "Tell them also to try our frozen custard recipe that we have up because that is French vanilla." and: "And if she wants more vanilla flavor just use a little bit more vanilla extract." Here is the link to our custard episode: th-cam.com/video/SUIxNJONMCo/w-d-xo.html
I love my machine but I am on the third one because they broke. I just made frozen custard and it is amazing
Good to hear. Not sure if we are lucky, or you are unlucky, but we have had ours for over 2 years, use it all the time, and have had no issues. I wonder maybe if your freezer is set to a lower temp than ours. You might try to let the containers sit for 10-15 minutes before mixing? Worth a try if you have not done it.
or run the container under hot water for about 90 seconds to loosen it up.
My base keeps turning powder after I spin. I don't know why?? Help
Sorry for the slow response. If you are following the recipe we used, then let your mix set out for 10-15 minutes before mixing. It may be too frozen. If that does not work, add a tablespoon or 2 of milk.
I'm following recipes to an absolute "T" and we're finding the ice cream to be waxy feeling, and it coats our teeth and mouth with like a waxy film. Ever hear of this? On all of the recipes. Vanilla, chocolate, lemon. I thought maybe it was the heavy cream, but it seems to do it even in the other recipes. Ever hear of this before?
It could be the heavy cream or cream cheese. You can substitute xanthan gun or pudding mix for the cream cheese. You can also try to substituting half and half for the heavy cream. Different brands of cream cheese and heavy cream have differing amounts of fat, which is the source of the waxy feel.
I love ice cream, but I'm in Canada, and it's October....
Ice cream is like tacos. It is never out of season.
@@GalleyoftheSun Your logic is unassailable. I hang my head in defeat.
Have some ice cream and tacos. They are sure to add happiness.
or soup! I can eat soup in the hottest weather.
So it is just a stirer. I pack and freeze jar just like an ice cream maker. I will pass.
Look up Pacojets, this is what it’s based on, don’t be so thick… in addition- nobody cares if you pass on a product while also not understanding exactly what it does.
The audio samples are horrible. Nice instructional video though.
This seems like a ridiculous product. It's expensive ($200 to $270), very loud, requires a lot of steps and takes more than 24 hours to make a small amount of ice cream. It's really just a souped up blender at heart. Grandma's all over the world would not be fooled by this.
Perhaps it is not for everyone, but after 2 years of having it, we still use it consistently. We enjoy having 6-8 different flavors of small batches of ice cream in the freezer at all times.
I find the “ice cream” really doesn’t taste like ice cream.
I find it leaves a pasty flavour on your tongue and is really not as smooth and silky as real ice cream.
That “pastyness” is due to the fat content in your heavy cream. Try using half and half instead. If you get that fat content correct, it will come out smooth and silky.
🥷 🍦
Two years later and we still use the CREAMi all the time!
lol a real ice cream maker it can be done a same day this thiing a ripoff it cant do it like a real one
Way too much work.
For a group who makes their own bacon, dry aged ribeye, aged ground beef and sausage, this didn't seem like much work to us at all.
OP should change her name to “helenlazy2763”. 🤣👉🏼🤡
I think it’s TOO LOUD! Will not buy!
WHY ARE YOU YELLING? 🤣👉🏼🤡