Ninja Creami Thread - post recipes or whatever

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Da'ath_Man_Walking

kiwifarms.net
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14 de Abr, 2026
Debating on Getting one or just Saving with a KA
Seems like everyone prefers the Creami
Its just odd thinking it would make the same outcome but easier/better
 
What makes it better than any run-of-the-mill food processor? Having said that I own the ninja air fryer and blender and find them very good.
 
Based on reviews, it's not really an ice cream maker so if that's what you're looking for, I don't think I'd bother. Maybe if your freezer doesn't get cold enough for an actual ice cream maker to work, but it seems like parts of the device are kind of flimsy and shatter.

Eh. I do have that problem with the freezer (or at least I did in my old apartment), but the second issue is kind of a red flag for me. I have a Vitamix and that's good enough for me, as far as blenders go.
 
Neodanthril dijo:
What makes it better than any run-of-the-mill food processor?
Presiona para expandir...
It makes an extremely thin cut and essentially whips air into a frozen block of ice, producing an extremely smooth ice cream. The commercial version is the Pacojet and is what every high-end restaurant uses to make ice cream.

This is the best review of the Creami:
 
quaawaa dijo:
It makes an extremely thin cut and essentially whips air into a frozen block of ice, producing an extremely smooth ice cream. The commercial version is the Pacojet and is what every high-end restaurant uses to make ice cream.

This is the best review of the Creami:
https://youtube.com/watch?v=HCJsaPefl1c
Presiona para expandir...
As far as counter space, it takes up less space than other options that don't require freezing a bowl first like this Cuisinart, while also being significantly less expensive. I've used the machine I linked and while it does a great job, it's huge and loud and you need to run it for a fair bit of time to get ice cream. It does make pretty big batches though.

I've used the cheaper Cuisinart (and a kit that mounts to a KitchenAid stand mixer) that require freezing the churning bowl beforehand and they're "fine", but kind of a pain in the ass to use.

For home use, you can do way worse than the Creami.
 
This is the best basic ice cream base that I've used for the Creami. The recipe isn't designed for the Creami so the final steps if you're using one are to add in whatever other flavors and then freeze.

SALT & STRAW ICE CREAM BASE
(Makes about 3 cups)

½ cup granulated sugar
2 tablespoons dry milk powder
¼ teaspoon xanthan gum
2 tablespoons light corn syrup
1 ⅓ cups whole milk
1 ⅓ cups heavy cream

Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)

 
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