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New Pacojet Competitor? The Ninja Creami


andrewk512
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23 hours ago, blue_dolphin said:


Personally, I don’t see the 3-cup containers as a big selling feature, though the 1 pint capacity is called out as a negative in a lot of reviews. Most ice cream recipes for home cooks make around a quart. It’s so easy to make a half recipe or make a full recipe and split evenly between 2 containers. Three cups is neither here nor there. 

 

If you zoom in on the product image  it appears that the new one has the ability to process either the top or bottom half of the container separately, which is kind of nice. It also appears to have a countdown timer, though I question its utility given it's a single digit!

 

The drinkables don't appeal to me much (and my inner curmudgeon is irked by the words "creamiccino" and "slushi"). But I suppose if I were in the market for the first time, I might like the new one better.

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1 hour ago, dtremit said:

 

If you zoom in on the product image  it appears that the new one has the ability to process either the top or bottom half of the container separately, which is kind of nice. It also appears to have a countdown timer, though I question its utility given it's a single digit!

 

The drinkables don't appeal to me much (and my inner curmudgeon is irked by the words "creamiccino" and "slushi"). But I suppose if I were in the market for the first time, I might like the new one better.

 

I just assumed that was a "how many quarters to process" indicator

The fact its a timer is hilarious

Does the ice cream take too long to process for people?

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I've been poking around the FB Creami groups and I observe that most of the people there are obsessed with dumping "SFP" into every batch and have figured out that that means sugar free pudding mix... has anybody here played with pudding mixes in the Creami in general, or is that a hack for people with specific dietary needs that general consumers have no need to worry about?  What does a tablespoon of pudding mix do the protein drinks that are its usual companion over there?  

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Christopher D. Holst aka "cdh"

Learn to brew beer with my eGCI course

Chris Holst, Attorney-at-Lunch

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What does a tablespoon of pudding mix do the protein drinks that are its usual companion over there?  

My understanding is that it is supposed to improve texture. I have not tried it but I would assume a small amount of corn starch would do the same thing. They seem to add it to recipes other than protein shake ones as well.

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2 hours ago, tikidoc said:

My understanding is that it is supposed to improve texture. I have not tried it but I would assume a small amount of corn starch would do the same thing. They seem to add it to recipes other than protein shake ones as well.

 

Indeed, the primary ingredients (outside of flavoring and sweetening agents) appear to be "modified cornstarch," maltodextrin, and xanthan gum, all of which seem to pop up in ice cream recipes from time to time.

 

That said, one thing I've noticed about Facebook recipes is they seem to always include a weird surplus of flavored, sweetened ingredients — over in the Instant Pot group people are obsessed with yogurt made with flavored creamers. No thank you. It works fine with just milk.

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A couple of sorbet successes recently:

 

Lychee (2 drained cans of lychees in syrup, pureed, with a tablespoon or so of liquid glucose and syrup from the can to top off to the max fill line)

Mango-Coconut (used up a 14oz can of Del Monte mango bits after my Indian puree seemed off; pureed and added 1T glucose. That got me to about 2/3 full; made up the rest with coconut milk and a few TB of sugar)

 

Both did great after a single spin. I didn't go through a formal calculation of sugar percentage — froze these in a hurry — but I think they were on the lower side.

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Is there a passable Creami version of the Serendipity Frrrozen Hot Chocolate.

 

Asking for a friend.....no, really.   We were talking about kitchen appliances and she wasn't aware of the Creami and asked if it could replicate that dessert.  She apparently always made a pilgrimage to Serendipity on her yearly NYC trips.   I'm not familiar with that dessert or the Creami so I couldn't speculate.

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37 minutes ago, lemniscate said:

Is there a passable Creami version of the Serendipity Frrrozen Hot Chocolate.

 

Asking for a friend.....no, really.   We were talking about kitchen appliances and she wasn't aware of the Creami and asked if it could replicate that dessert.  She apparently always made a pilgrimage to Serendipity on her yearly NYC trips.   I'm not familiar with that dessert or the Creami so I couldn't speculate.

 

Has your friend tried any of the recipes available online that make this in a blender?

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4 hours ago, blue_dolphin said:

 

Has your friend tried any of the recipes available online that make this in a blender?

 

LOL, I'm sure she has not.   But, since she had asked me about it, I've investigated online recipes.   Doesn't sound like anything special until I looked at the ingredients of the Serendipity frrrozen mix(tm) and it says a blend of 14(!?!) gourmet cocoas.  yeesh.

 

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1 hour ago, lemniscate said:

 

LOL, I'm sure she has not.   But, since she had asked me about it, I've investigated online recipes.   Doesn't sound like anything special until I looked at the ingredients of the Serendipity frrrozen mix(tm) and it says a blend of 14(!?!) gourmet cocoas.  yeesh.

 

I have no idea what this, but from the ingredient list it looks like you take a standard philadelphia ice cream base, season it with powdered hot chocolate, stir in some cool whip/sweetened whipped cream and "semi sweet chocolate curls". Should be pretty straight forward to reverse engineer.

Edited by andrewk512 (log)
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We've been using our Creami regularly -- at least a couple of pints a month, sometimes more.  A few highlights:

 

* Sorbets!!  Generally speaking, we have found the sorbets to have amazing texture.  Our favorite so far has been blood orange sorbet.  My dad (a chef) instructed me to first make a sugar syrup (bring it to 240F) and then add the blood orange juice.  It was divine, and I think less icy than sorbets we've made without that trick.  We also enjoyed lemon-lime sorbet. 

*Butterscotch ice cream.  Hubby demanded a re-make of butterscotch ice cream (used the recipe from HMNIIC) for his birthday and he was thrilled with it (as he was the first time, hence pulling in the birthday favor).  I thought it was good (great texture) but the flavor was SUPER intense.  I thought it might have been more enjoyable with a mix-in, like a toffee-based mix-in, but he didn't share or leave it around long enough for me to try it out.

* Chocolate ice cream -- OMG.  Well, I have long not liked chocolate ice cream, but the kiddos and hubby joined forces to demand it.  So, I made the basic chocolate ice cream from the Perfect Scoop, and it totally converted me.  A few days later, my kiddos asked for milkshakes using that ice cream, so we did -- and it was the best milkshake I've ever had.  Rich, decadent, thick & intense, it felt like the kind of thing you would get 2 ounces of at a very fancy restaurant for dessert and you'd be thrilled.  I snuck my own milkshake using the remainder of the choc ice cream later that same night 🤣  (This weekend, I wanted to make the ice cream again, but I didn't have enough dark chocolate so I used some milk chocolate for about half of the called for chocolate, figuring I like milk chocolate and have a sweet tooth....I haven't frozen it yet so not sure how it'll turn out, but so far the base seems, predictably, less intense.  I don't think it will be as good, but I'm hopeful it'll be good enough.)

 

It is so much easier to make ice cream in a quart-sized volume that that's what we've been doing, dividing up the mixture between two pints.  But, that means our 6 pints (4 that came with it when we purchased from Costco, and the 2 I sweet-talked Ninja into sending based on the misleading "2 free pints" offer) really don't go as far!  I saw that Kohl's has a set of 4 for $30, and is currently offering 20% off, bringing the price down to $24.  Sharing in case anyone else is in the market for more pints!

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Another healthy recipe, makes 2 pints. I cannot believe how creamy and rich this stuff is. Super tart but decadent.

 

One Fairlife Core Power vanilla protein drink (14 oz)

One 14 oz bag of frozen passion fruit pulp

1/2 tsp guar gum

4 scoops Vital Proteins collagen protein (unflavored)

2 tsp vanilla paste 

Erythritol/monk fruit sweetener to taste (I used around 1/3 cup, I think)

Top off with almond milk to make 2 full pints.

 

Freeze, then spin on light ice cream. If it needs a re-spin, add a little almond milk.

 

I like my passion fruit stuff quite tart - I think most would probably like it a little sweeter.

 

I have found that the Fairlife shakes taste pretty good, none of the off flavors that other protein shakes have, and they make a pretty creamy base for ice cream. They are OK as a meal replacement drink, but doctored up with strong flavors like cocoa, coffee, or intense fruits like passion fruit, they make a really respectable ice cream, and the only added sugar in this recipe was the trivial amount of sugar in the vanilla paste.

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Edited by tikidoc
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Update on the chocolate -- good, intense flavor!  It doesn't seem to have mattered that much that I used half milk chocolate instead of all bittersweet.  Whew.  However, the texture is really thick and I think it's because I let the mixture get too hot.  (That happens to me sometimes -- I get the milk/cream too hot, temper the eggs, pour them into the pot, and then realize the whole thing exceeds my target of 170ish.)  Too bad!  But it's still really good, and should be still great for milkshakes.

 

We also made mint ice cream this weekend, using the mint ice cream in Perfect Scoop.  When I tasted the mixture, I was worried it was going to be too vegetal -- that's how we felt about the ginger ice cream from PS, it was eery because it tasted exactly like ginger but had the texture of ice cream instead of the stringy, woody texture of ginger...  But, thankfully, it wasn't too vegetal at all.  It felt like a very pure mint flavor, not at all artificial.  Hubby declared it his favorite yet.  We also put some cacao nibs on top (I think I remember Blue Dolphin doing the same and I'd been meaning to try) and it was delicious.  I overcooked this mixture too, a little, but it didn't have the same effect as with the chocolate.  Maybe the solids of the chocolate also play a role?

 

Hubby said that each ice cream is better than the last, and asked me how I got so good at ice cream.  🤣  It's obviously just the ninja creami and benefiting from some good cookbooks as well as this helpful community, but it's nice to feel appreciated at home!

 

Gosh, I'm so bad at taking pictures I almost don't want to post this!

 

 

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Edited by randomwalk
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I made the goat cheese ice cream from Dana Cree's book.  I read here @blue_dolphin has made it a couple times as well, and I've been wanting to give it a go, it was delicious!  Tasty when drizzled with a fruity vinegar, or fresh passion fruit, or sour cherry preserves.

 

Now, following a number of tries and variations, I am throwing in the towel on dairy free and egg free frozen treats (family member has allergies to these, as well as almonds), mainly focusing on oatmilk vs other milks for now.  There seem to be inconsistencies in the oatmilks not only between the brands, but also carton to carton.  The problems so far have been either poor mouth feel (nearly always very thin even with 4% inulin), unpleasant flavor mix, and off smells.  I was able to get a good mouthfeel once, but on repeating the recipe a week later with the same brand oatmilk but a new carton, it came out thin.  Ugh, this is frustrating.

Are there any books or good resources which have recipes and proper measurements for dairy/egg free ice creams, gelatos, sorbets (i.e. not by volume)?  My goal right now is to find a decent "cream" base to start with to make the sweeter kinds such as oreo, caramel, PB, etc.  Later, I'll try fruity sorbets and such. 

 

Coconut milk gave me decent results, however, sometimes the coconut flavor of the milk becomes too much.

 

Appreciate any help :)

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25 minutes ago, jedovaty said:

I made the goat cheese ice cream from Dana Cree's book.  I read here @blue_dolphin has made it a couple times as well, and I've been wanting to give it a go, it was delicious!  Tasty when drizzled with a fruity vinegar, or fresh passion fruit, or sour cherry preserves.

 

Now, following a number of tries and variations, I am throwing in the towel on dairy free and egg free frozen treats (family member has allergies to these, as well as almonds), mainly focusing on oatmilk vs other milks for now.  There seem to be inconsistencies in the oatmilks not only between the brands, but also carton to carton.  The problems so far have been either poor mouth feel (nearly always very thin even with 4% inulin), unpleasant flavor mix, and off smells.  I was able to get a good mouthfeel once, but on repeating the recipe a week later with the same brand oatmilk but a new carton, it came out thin.  Ugh, this is frustrating.

Are there any books or good resources which have recipes and proper measurements for dairy/egg free ice creams, gelatos, sorbets (i.e. not by volume)?  My goal right now is to find a decent "cream" base to start with to make the sweeter kinds such as oreo, caramel, PB, etc.  Later, I'll try fruity sorbets and such. 

 

Coconut milk gave me decent results, however, sometimes the coconut flavor of the milk becomes too much.

 

Appreciate any help :)

 

Did you see this post from @paulraphael?  He summarizes a bunch of work he's done and includes a link to an article on his site with more information:  Vegan Ice Cream: It Can Actually Be Good!

 

I do like that goat cheese ice cream and should make it again.  I was thinking it would pair well with fall flavors like persimmon, pear, pumpkin, pomegranate.  

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No, although I looked through underbelly several times over the past few weeks, for some reason I totally missed both the article and his post!  Thank you!!

 

Yes, absolutely try with pomegranate!  A friend gave me several pomegranates from his tree and I tried to make molasses from it to put on the ice cream, and I totally messed up by trying to take a short cut and run it all through my juicer.  Ended up "juicing" the pith and seeds, so the resulting reduction of the juice was quite awful.  Next time, will use a manual food mill to juice them.

 

EDIT: no wonder I missed it, the article is recent! Cool!

Edit #2: I have everything but trehalose and gum arabic.  🤦‍♂️  So close!

Edited by jedovaty (log)
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We tried two more ice creams this weekend, both delish.

 

#1 Blood orange ice cream (custard base) -- this was sensational.  The recipe called for vanilla, and I doubled it, and it was so perfect.  All four of us were really surprised, this was among the top results we've had so far.  It felt like eating a creamsicle (which we love....but if you don't care for creamsicles, this would not be for you!). 

 

#2 Macadamia Brittle Ice cream.  (As a kid/young adult, the haagen dazs mac brittle was my favorite ice cream, it was crushing when they discontinued it!)  So, we decided to make some mac brittle, and some vanilla ice cream, and use the mix-in feature.  This was also fabulous!  As has been noted before, the mix-in function is extremely even, so if I had it to do over again, I think I would still use the mix-in function, but then to stir in some by hand so hopefully you could get some bites with a lot and some with less, rather than the perfectly even distribution.  Right after spinning when the ice cream is soft, this might be easy enough. 

 

 

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Quite by chance I came across an app aimed at people with a Pacojet.  It is free to download so download I did and there are a number of recipes.  Screenshots of 2 are attached.  Might these work with the NC?  Quantities would of course need adapting. Has anyone here tried similar?  I’m wondering if the NC blades would cope given the warnings in the recipe book provided.

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Edited by DianaB
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Amazon Prime Early Access sale has the 7 function Creami with 1 pint container for $129.99 (new - not refurbished). Today is the last day.

 

They also have extra pints for sale, but not shipping for a while. There is another company, Sophico, that sells knock-off pints with silicone lids (which I like better than the Ninja lids) that sells 2 pints with lids for $20, with 2 day shipping. I have a couple - jars are pretty much identical. If they start selling the lids separately, I’l probably replace my Ninja-brand lids. You can also often get a good deal on pints at Kohl’s.

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47 minutes ago, tikidoc said:

Amazon Prime Early Access sale has the 7 function Creami with 1 pint container for $129.99 (new - not refurbished). Today is the last day.

 

Thanks - ordered.  Good enough discount to make trying this worth it.

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