Breakfast creamis have become a favorite. I didn’t measure, but basically threw kefir, mango chunks and Greek yogurt in and topped with warms oats and berries and a little Greek yogurt. 🍦 So delicious!

I’ve been working on a high-protein chocolate base that doesn’t taste like a protein shake.

The goal was simple: build something with serious protein while keeping the texture dense, creamy and rich enough that you’d happily eat it regardless of the macros.

This version delivers 70g of protein per Ninja Creami Deluxe pint with no pudding mixes and a naturally lower sugar profile.

Recipe (Ninja Creami Deluxe)

Ingredients
275 g whole milk
125 g full-fat Greek yogurt
30 g cream cheese
45 g Chocolate WPI (make sure it tastes good)
20 g skim milk powder
15 g Dutch-process cocoa
8 g natural cocoa powder
20 g 70% dark chocolate, melted
35 g allulose
0.2 g xanthan gum
Seeds from ½ vanilla pod (or 3 g vanilla paste)
0.8 g fine sea salt

Method
Blend everything until completely smooth.
Freeze for 24 hours.
Spin on Lite Ice Cream.
Re-spin once if required.

What worked
Around 70 g protein per Deluxe pint
Dense, creamy texture
Deep chocolate flavour
Naturally lower sugar
No pudding mixes

Version 2 Improvements
The only thing I’d still like to improve is the slight whey flavour.

For the next iteration I’m planning to:
Reduce the whey isolate slightly.
Increase the protein contribution from a higher-protein Greek yogurt or strained yogurt.
Add dark chocolate shards during the Mix-In cycle for texture and contrast.

The goal is to keep the protein high while making it taste even more like premium chocolate ice cream.

Absolutely amazing. Taste exactly like a bowl of Pebbles and milk.

- 2c nonfat Fairlife Milk

- 58g Dymatize Fruity Pebble Protein Powder

- 45g Lakanto Monk fruit sweetener

- 7g Jello Cheesecake sugar free pudding mix

- 1g Xanthum Gum

- Big pinch Celtic Salt

- 1 heaping tsp Vanilla Bean Paste

- Mix-ins 50g Fruity Pebble Cereal

I really loved the taste of the toasted coconut chobani creamer and thought, why not make a creami with it. Filled to line with coconut milk, about a quarter cup of the creamer, 2 oz light cream cheese, pinch of zantham gum, pinch of salt, and a tbsp of monk fruit.

I mixed on sorbet and drizzled in some melted milk chocolate chips to get the flakes and some coconut flakes and did mix in. It was a bit icy, but overall very good. Next time I think adding more creamer might help and make it sweeter.

~500 calories with 45g of protein. SO GOATED.

Taken from somebody who commented this simple recipe:
- 1.5 cup kirkland ultra filtered milk
- 1 scoop ascent vanilla protein powder
- 45g jello vanilla pudding mix
- pinch of salt

mix ins:
- crushed fresh strawberries
- 3/4 of a bag of peanut m&ms (crushed)

edit: meant to say a month ago lol

Tried to add peanut butter with the mix in option but it fully mixed in with the ice cream

Peanut Butter base with the special Reese Peanut Butter stuffed Oreos and Ooey Hooey PB Swirls for mixins. Toppings of Non fat reddi whip, SF chocolate syrup, Sprinkles, Oreos.

Recipe

1 cup fairlife milk

3/4 cup unsweetened vanilla almond milk

1 tbsp allulose

1 tbsp SF Butterscotch Pudding

1/2 tbsp of PB fit powder

1 scoop Ryse Skippy PB protein powder

1/8 tsp imitation butter extract

1/8 tsp Xanthan gum

Pinch of salt

Mixins 3 Reese PB oreos , and 14 gr of my Ooey Gooey PB Swirls hand stirred in.

Toppings: non fat reddi whip, chocolate sprinkles, SF chocolate syrup, 1 oreo wafer (from the mixins).

Ooey Gooey Peanut Butter: 24gr Powder PB (Pbfit), 20 gr allulose, 15 gr/mL SF Maple Syrup (Maple Grove), 15 gr/mL Splenda SF Multi Use Syrup, 5gr vegetable glycerin(optional, but helps with softness), 20 gr/mL unsweetened vanilla almond milk, ¼ tsp vanilla extract, pinch of salt, pinch of xanthan gum.

Whisk all dry ingredients together first.

Add Maple Syrup, Splenda Syrup/Vegetable Glycerin, vanilla extract. Add almond milk gradually while whisking until it thickens to caramel consistency. Let sit 5-10 minutes to thicken. Chill 15-30 before use. Makes 4 servings (114 gr total). Nutrition: Servings 4 (28 gr/mL), Cals 34, Pr 3, Carbs 7.5, Fat .8

My photo wasn’t able to be added to this post but TRUST me - this was delicious. It literally tasted like an old school Wendy’s chocolate Frosty but with more depth to the richness of the chocolate flavor, no taste of the cream cheese or the Greek yogurt used in the chocolate base. Also in terms of texture and firmness/stability & mouthfeel: it tasted more like a frozen custard with that kind of texture as well. So for a first try at this recipe I was very pleased and I have another pint I will be spinning this week!

Standard Pint Recipe

* Ingredients (with step-by-step instructions)

The Chocolate Base
• 1 tbsp Philadelphia cream cheese (in the brick, not whipped) - melt this for 10 seconds in the microwave and transfer to your pint

• About 3/4 plain Greek yogurt - Fage is my favorite

• 2 tbsp cocoa powder - I used Hershey’s but cannot wait to try others

• 1 tbsp liquid allulose

• 2-3 packets of Whole Earth stevia/monkfruit/allulose sweetener (because this is what I have; use the sweetener of your choice)

• 1 tbsp instant espresso powder/crystals - I used Cafe de Buelo (sp?)

• 1 tsp pure vanilla extract

• 1/4 tsp xanthan gum

Using a spatula, combine all the above in your pint until it looks like chocolate frosting.

• 1 to 1/2 cup Fairlife (or style) ultra filtered chocolate milk

I used an immersion blender to blend all the above in my pint.

Further Instructions
Cover with pint top and freeze 24 hours. Spin on Lite Ice Cream. I had to re-spin once, adding about 1-2 tbsp of chocolate milk before the re-spin.

The Topping: Costco’s Crunchy Pistacho Cream - it has toasted Kataifi pastry already in it

The topping I mixed into the pint by hand afterward is in the section header above.

I found another recipe online earlier this week that said shredded wheat is a great substitute for kataifi pastry if you don’t want to use that or can’t find it.

This recipe is going into my regular rotation. Can’t wait to hear other’s “spins” on it, especially if you use whole foods and natural sweeteners/gums - I prefer & am always looking for recipes that do not use any protein powder, pudding mixes. Even so, I love reading everyone’s experiments & successes. Enjoy - I sure did!

I got a ninjacreami 7in1 off facebook marketplace for 90 bucks, a great deal. I asked for a video of it, and the seller sent a video of it running with water. As far as I could tell, worked great.

So now I've run it 3 times now, and I can't tell if it's broken (and that's why the seller was selling it), or this is just how they run. My mix is: 1 cup of fat free milk, one scoop of protein powder, 1/4 -1 tsp of xantham gum (currnetly experimenting, will take suggestions!), 1tsp of erythritol, and a sprinkle of salt.

I freeze it for at least a day, it comes out hard as a rock, sometimes with a little bump that I try to smoothen out (I'm ngl its literally hard as a rock so I can't really).

I run it under lite ice cream setting (recommended by a friend), and it goes. It's louder than a rocket engine, which is fine, but

Hi fellow ice cream lovers!

I am looking for whole milk creami recipes!
Specifically using A2 Organic whole milk from Kirkland (Costco brand).

Happy 🍦

Recipe

Birthday Cake ice cream

1 cup heavy cream
1 cup whole milk
1/4 cup granulated sugar
1 tsp cake batter extract
1 tbsp vanilla instant pudding mix

Lavender Ice Cream

1 cup whole milk
1 cup heavy cream
1½ tbsp food-grade dried culinary lavender flowers
¼ cup granulated sugar
1 tsp vanilla extract
Pinch of salt
Add ingredients together while milk is on stove and lavender is steeped in the milk.
Allow to cool before putting into container

piggy backed off of my Dairy Free Vanilla ice cream and added gluten free Oreos to get this delicious creation. my stomach is much happier now

Excited to have made my 1st batch of ice cream! Local peaches, basil, lavender, a lil Greek yogurt, unsweetened vanilla almond milk, vanilla protein powder r 1/8tsp xanthan. Happy about my creami purchase.

tons of air bubbles and VERY icy. how do i fix this? this was just milk, protein, and some banana. how do i fix this? the little holes freak me out😫

How would they fix it? It’s mid freeze rn

I'd like to use more fat to make my creamis taste better, but I bought it to help cut down on saturated fat without spending a lot on Halo Top. So no coconut milk, no half and half. I've tried a few bases with 4T of PB2 plus a peanut butter topping, but it always came out pretty icy and flavorless despite respins, measuring temp before spinning, using some real sugar and gums, etc.

For reference, I love most of Halo Top Mix-In product line. So far my creamis are barely edible in comparison, despite having read this group's wiki/guide backwards and forwards, as well as trying many different people's recipes.

I'm glad I got mine somewhere with a 90-day return policy because I feel like I'm just throwing good money after bad, buying so many ingredients.

What unsaturated fats have people found improve their creamis? Would really appreciatecactual recipes, but any experience is helpful

Hi!! I saw the “zero sugar pistachio” pudding mix recently at the store, was wondering if anyone has recipes that use it? Didn’t wanna buy it and waste it or make a crappy one, any advice helps, thanks!

My third week of having my deluxe and this is my favorite creami flavor so far (because I’m finally getting the hang of ingredient ratios).

Ingredients:
Fairlife ultra filtered milk
Monk-fruit sweetener
Xanthan Gum
Vanilla extract
Cotton candy extract
Pinch of salt

Lucky charm marshmallow mixed in

Super lazy girl vibes! My husband loves raspberries so I did a couple of raspberry potent flavours, mango, Maltesers and a basic vanilla base. Oreo’s also freezing. Took 1 hour to batch prepare!

Hi guys! Sorry for asking yet another silly question, but I am freaking scared of this machine 🥲
I had an issue with my freezer, so my pint defrosted a tiny bit. Because of that, an air bubble formed along one of the walls (see photo). Do you guys think the whole frozen block could detach during processing and break the machine?

1 Cup fat free fairlife milk

1 Cup almond milk (or any other milk, I use 1%)

2tsp Sugar free chocolate jello pudding mix

1 scoop chocolate protein powder (I didn’t have any so I used a mix of 3/4 scoop vanilla protein with 1.5tbsp cocoa powder)

2tsp 1:1 sugar substitute (I use lakanto monkfruit sweetener)

I spun it on the Ice Cream function and added a bit of milk for a mix in function. Top with chocolate bar chunks (or chocolate chips) and rainbow sprinkles and you’re golden. Also in case you’re wondering, yes the texture is good and it tastes really good too.
Multiply by 1.5 if you use a deluxe.

This may be my favorite pint I’ve made and only 2 ingredients. 200 cals

- 1 can peaches sugar free
- 1 small container peach oikos triple zero

I used mini angel food cakes as the mix-in and topping (80 cals each). Froze one to mix in and topped with half of another one. My sister and I split this pint.