Ninja NC301 CREAMi Ice Cream Maker, for Gelato, Mix-ins, Milkshakes, Sorbet, Smoothie Bowls & More, 7 One-Touch Programs, with (2) Pint Containers & Lids, Compact Size, Perfect for Kids, Silver

TL:DR $226 dollars only gets you ice cream and sorbet depending on how much you know about cooking, but as a base line, you cannot mess up unless you're actively trying it.$226 is steep, so I got the used one... but I also got 4 additional pints with silicon lids, came out to about the same price anyways.It came in, was still dirty from the last owner but I deep clean anything I get anyways so it's not skin off my back.THE BEST NATURAL THICKENING HIGH PROTEIN SOME CALORIES BASE: Take a cup of skim milk and water and put on the stove on low heat till slightly steaming or aromaticOPTIONAL: add vanilla paste or fat soluble flavorings into the solution while it's heating up, you can also add salt or really anything soluble which won't break from the solution while it's heating upcrack open 2 eggs in a separate bowl and whisk till homogenized. add a 1/4th cup of the hot skim milk and water solution into the eggs and whisk to temper, then add the tempered eggs into the skim milk solution and keep on low heat stirring occasionally, leave the pot open so the solution can reduce. Once it is thick enough to coat the back of a spoon take off heat and allow to cool to room temperature, take this cooled base of pasteurized eggs and milk, which should be around 239kcals and 21g protein and blend with your protein powder, thickeners/emulsifiers, or whatever, on it's own it holds up pretty well to a ben and jerry's pint when sweetened with honey or monk fruit/stevia. Plus eating this in the morning is seriously awesome, it feels like being a kid on a Sunday morning except you made it with adult stuff like eggs, milk, and protein so when you get to the afternoon you feel great and the whole process makes digestion really easy, sits pretty in your stomach as you do what you do. Does this beat the evil xanthan gum or fillers? Not by a long shot buddy.ANYWAYS, here's my experience.Guys, I put protein powder, skim milk, coco powder, and a banana in this thing, I had ice cream for breakfast in the morning. Not exactly though, it was more like a frozen fluff with ice crystals throughout and a mild taste. If you're cutting weight, this does taste and feel like heaven on earth. To those who don't like compromise between taste and macros, consider adding emulsifiers to the ice cream base before freezing like xanthan, guar gaur gum, or gelatin, this will disrupt the crystallization process during freezing, it's also good to source these crystallization inhibitors from natural fiber sources like fruit, banana is king when it comes to creaminess, however it will make your ice cream taste like banana + whatever you're trying to make. If these options aren't appealing try adding a neutral saturated fat or even a flavored animal fat like rendered fat, which you can treat like a cream infusion for aromatics like vanilla bean. While you might be confused at the idea of combining something like beef tallow and protein powder, it's important to note that during phases of fat loss, the inclusion of saturated fats and cholesterol is vital in supporting healthy hormone levels, which will ensure the preservation of lean mass and metabolic rate. The lower you go, the more fats you must consume to replace the absence of tissue your body utilizes in hormonal production, ESSPECIALLY FOR WOMEN. Only a rare minority can sustain and achieve low bodyfat percentage without following this rule. For guys, do well to remember anabolic compounds are hormones, no fat or cholesterol, no testosterone, less potential for maintaining or even cultivating lean mass during cutting phases. That being said, mixing emulsifiers with a controlled amount of saturated fat, and lower freezing point items, which could be something as simple as a cup of whole milk, skim milk, or a low calorie pudding mix will yield the greatest taste, macros, and compromise between natural and artificial inclusions in the diet.Let me specify, I have ran multiple experiments with really bad tasting protein powder, bad tasting protein powder, good protein powder, and great protein powder.The very first trials I ran, was a serving great powder and a serving bad powder, pretty equal to each other, only great powder, only good powder, only bad powder, and only very bad powder. All of these resulted in a slow digesting and more fulfilling substance. The very bad powder (very cheap unflavored whey isolate) was still terrible, I ran another batch where I froze it with strong flavorings, still made me gag. the bad powder (cheap vanilla splash) was barely tolerable, jumping from nothing cardboard taste to I don't wanna eat this. the good (chocolate milk isolate) and the great powder were pretty similar, but ice cream should be enjoyed in all forms, so the great powder (chocolate peanut butter isolate) won when it had melted a little bit and I got to taste it warmed up a little and frozen. Otherwise, if you like your ice cream firm and frozen, you just need it to be good/okay tasting protein powder.Bottom line, the better tasting the powder you're using, the better this will be. You CAN, pass off a bad powder but that takes additional ingredients, you need strong tasting stuff like bananas and peanut butter. berries will not mask that whey flavor. The freeze itself does a great job at removing 75% of that horrible whey taste. Keep in mind though that's only because your tongue isn't warm enough to process the taste. Once it starts warming up to a soft serve stage, it's barely tolerable but not enjoyable like ice cream taste wise. What was disappointing is that even mixing the bad protein and the good protein together, the bad protein just made the whole thing suck. Saving grace was adding vanilla extract, a good amount of coco powder, a banana, and a tablespoon of peanut butter, and even then it was still mid for a bunch more calories.

The Ninja CREAMi Deluxe is a game-changer for homemade frozen treats! With 11 versatile functions, it effortlessly makes creamy ice cream, refreshing sorbet, and even milkshakes. The XL 24-oz tubs are perfect for family-sized portions, and the results are unbelievably smooth. Easy to use and clean, it’s a must-have for dessert lovers. Highly recommend—worth every penny!

We’ve been flustered with store-bought ice cream lately & all the nasty chemicals. At the age where we need to make drastic changes with diet but still want a nice treat. Saw reviews EVERYWHERE last summer (X, Pinterest, IG, FB, etc) & people RAVING. Finally purchased.PROS: Though a Slight Learning Curve, Easy to Use; Easy to Clean; Fairly light in weight so easy to place back into pantry everyday (you will use it often); Quick-Less than 5 min to get incredible ice cream/sorbet; 5 min prep (though 24 hr wait to freeze)CONS: It’s as big as a coffee maker (& in the summer you’ll be using this several times/week); Loud but for 5min (think ice cream shops when they make shakes); Unmixed ingredients at very bottom grooves (no big deal); refreezing your concoction that you didn’t finish will turn into a brick again (no chemicals to keep it soft & that’s good) so you’ll need to respin, etc;80s Kids-Remember Jello Pops?!?! Juice, Jello/gelatin, & frozen fruit on SORBET setting. Life Altering!! (Boil 1.5c juice & dissolve jello packet. Pour over frozen fruit. Freeze. Sorbet Setting. Leave it THICK or Add a little more juice). This will be our favorite recipe this summer. Will prob use gelatin/juice to keep added food chemical consumption low.•Don’t be afraid to use a little powdered sugar or salt for taste.•Get the Deluxe model•Get extra 24 oz Stainless Steel containers with silicone lids to have extras in the freezer ready to go when you want a treat. Trust me.Can’t say enough good things about this machine. Wish I could give one out to everyone!Get over the price tag & get one for yourself!!

I bought this as I had seen a lot of people within the fitness circles of social media talking about making high protein ice cream using the Creami. I had intended to use this as a way to get my kids to get more protein into their diet.Well, now I am eating 1 - 2 pints of protein ice cream per week. I can't complain! It mixes it up within a few minutes, so I always have ice cream ready to go when I want it.I make ice cream with no fat milk, a couple of scoops of protein powder, and some Xanthan gum. When I use the Creami, I add in some cookie dough pieces or some candy of my preference, and it tastes great, just like buying a pint of the real thing from the store!The Creami is easy to use and easy to clean.I would definitely buy this again.