I've waited 15 years for this appliance...

00:00 - Intro
00:55 - How It Works
03:04 - Frozen Yogurt
08:14 - Sorbet
10:47 - Ice Cream
14:12 - Final Thoughts

Shop the gear in this video below! ⬇️

Check out my free "Ultimate Veggie Guide" to learn how to freestyle with your produce

Follow me on instagram @lifebymikeg for behind the scenes action!

Music Credits:

Video Credits
Creator and Host - Mike G
Head Editor - Hayden Hoyle
Assistant Editor - Cooper Makohon
Creative Producer - Joshua Greenfield
Motion Graphics - Raphael Oliveira

[LifebyMikeG]

this video is not sponsored. Just my honest review on the Ninja Creami. But hey Ninja, let's collab on your next recipe booklet to spice things up a bit...

[kattykakes]

Hey Mike, for strawberry, try the freeze-dried concoction that comes in a bag. When I used it for my strawberry ice cream, I found the freeze-dried much more intensely flavorful than using fresh strawberries. And a lot less water, so it’s packed with a concentrated intense flavor. Have fun! 🍨

[robrobol]

I think you're filling to the wrong level. The "frozen" line is for if you're making a smoothie or frappacino. You fill up to that line, freeze it, then add liquid the next day before tossing in the machine. -- For Ice Cream, Frozen Yogurt, or Sorbet -- when you select the "Full" setting, you can go up to that max fill line. Where you filled it up to, you'd only need to select the "Half" setting. Great idea with the strawberry custard. You finally convinced me -- I need to buy an immersion blender.

[Puj_]

To eliminate ice crystals, you definitely need to re-spin at least two times. The re-spinning gets everything super creamy

[suzzannelacey]

You can absolutely get rid of the ice crystal situation by adding half a teaspoon of xanthan gum or a tablespoon of sugar-free pudding. I add 1/2 cup of cottage cheese (you don't taste it) as well. When I do these things, I do not have any icy issues.

[mnsohseven]

I dunno, man. I own a Cuisinart that can make ice cream, sorbet, and frozen yogurt and it only cost $80. Love it so much I bought one for my brother for Christmas last year. A great feature is that you freeze the bowl that is used in the machine, not the ingredients. So I just always keep my bowl in the freezer and can have ice cream that very same day, no planning required. Kind of annoying that with the Ninja you have to both prepare and freeze your mixture the day before. Also, the Cuisinart is quiet. Yours sounds like a blender that needs to run 5+ minutes. Not worth the headache or price tag. And mine never has ice crystals.

[ThatBoi]

This machine is the single greatest appliance since the air frier.

I use almond milk, fresh fruit, and whey protein. Incredible macros this machine is a game changer for nutrition.

[Amoureo]

Wow this is such an awesome thing! I only recently started to make “ice cream” and that has only been with my blender, so this is a really innovative idea!

A tip for keeping your ice cream from melting pronto, use a stainless steel, double-walled, insulated tumbler, like the travel bowls or (for my kids) I use the 8oz to-go tumblers from Klean Kanteen. Our ice cream stays frozen to the very end, and I take my time eating ice cream.

[Breadtscks]

Been using mine for about a year now- best thing ever that changed my addiction to sugar.

[pennywv]

If you add a little powdered milk or corn syrup to your mix before freezing it helps to eliminate ice crystals

[John]

I bought a Ninja Creami about a year ago and love it! With the “mix-in” option, you can make your own “blizzards” at home and so much more!

[sairacoolification]

I've found that using condensed milk in place of sugar or syrup works well for an ice cream that's creamy with no ice crystals

[KiraRagged]

Mike you're using the fill line for if you're going to make a frozen drink, not ice cream / sorbet/ fro yo. There's two sets of fill lines depending on what you're making and the one for solid scoopables is on the left.

[RobbyLeBourveau]

Dude, you planted mint IN your garden....that's going to be there, and everywhere else FOREVER

[reader]

Applesauce with cinnamon and a little maple syrup is amazing

[tasm]

My extra step is to scrape the inside edge of the bowl and mix before the re-spin. No ice crystals!
I also sous vide the custard until it coats the back of a spoon. No tempering needed.
Great video!

[williammclean]

Most ice creams use a stabilizer to stop ice crystals and separation so they usually put in xanthium gum

[melissasmess]

I bought the Cuisinart ice cream machine that has a compressor and I’m very pleased with it, it’s a little bigger but makes real ice cream, nice investment.

[crohillhouse]

Having used the Ninja Creami for about a year now I can say the biggest issue is getting the lid clean. I always wash it immediately after using and yet I had to replace the lid after only 4 months of use due to gunk (technical word there) building up under the lid and a bad smell that would not come out even with multiple passes thru the dishwasher. I tried everything froma small brush to making sure it drains with the opening facing downward and still had issues.
For really creamy results and reduction of ice crystals I use tara gum in my recipes. It only take about 1/8 of a teaspoon in a regular pint to make a huge difference. Tara gum is kind of pricey but you can also use xanthan gum I'm told but the results are not quite as good.
Overall, I still love the Creami even with the lid issue. It's just something I hope they resolve over time because I have seen a lot of people in FB groups I'm in have the same issue with the build up in that lid. It's just a bad design and needs a rework.

[rachelpeters]

Happy Mother’s Day to all!! What a generous gift to give to the hardest working women out there, moms! I just had my first and can’t wait to celebrate 🥰