Making it yourself
Is a Ninja Creami worth it?
The Creami makes genuinely good protein ice cream, when you can wait a full day for it. Recipe videos usually skip that part.
What goes in the base
Four things go in: a protein source, liquid dairy, something sweet, and some fat.
The fat is the one people skip, and it's the one that matters most. Fat and sugar both lower the freezing point of the mix, so the base sets soft rather than solid. Take the fat out and you get a solid block that the machine can only shave into powder, which is where the dry, crumbly results come from.
Freeze it flat rather than in a deep tub, so the whole thing sets at the same rate. Give it the full 24 hours. Overnight is the single most common cause of a failed batch.
Why the first spin looks failed
The first spin comes out crumbly and dry and looks like a mistake. It isn't.
The blade shaves the frozen block into fine granules on the first pass. Those granules have no structure yet. Add a splash of milk and run it again, and the second pass works the liquid through and turns it into ice cream.
Most people who decide the machine doesn't work have stopped after the first spin.
What it costs per serve and per evening
Per serve it's cheap. That's the number the reviews quote and it's true.
The costs that don't show up in that number are the ones that decide whether you keep using it. A canister stays in the freezer permanently and takes up a shelf. Every batch needs the canister washed and dried before the next one. And you have to decide today what you want to eat tomorrow.
If you make it weekly and enjoy the making, that's a fair trade. Plenty of people use it twice and it ends up in the cupboard above the fridge.
When our cup makes more sense
The machine wins on control. You pick the flavour, the protein source and the sweetness, and you can make something no one sells.
Ours wins on the nights you didn't plan. One serve, now, no canister in the freezer since yesterday and nothing to wash after.
Ours is a 120 mL cup at 139 calories with 7g+ of protein, made with real dairy.
Still wondering
Common questions
Why is my Ninja Creami protein ice cream powdery?
Usually the first spin, or a base with too little fat. Add a splash of milk and respin.
How long does the base need to freeze?
A full 24 hours, flat. Overnight normally isn't enough and it shows up as a crumbly first spin.
Can you make protein ice cream without a machine?
You can, though the texture comes out denser. The machine improves texture more than flavour.
