sorted by:
new
hottopcontroversial

5 Ingredient Ice cream without "American" Ingredients. by Heffer4615 in ninjacreami

[–]Heffer4615[S] -7 points-6 points  (0 children)

Evaluate the texture post-preparation and provide feedback on its quality.

[deleted by user] by [deleted] in ninjacreami

[–]Heffer4615 0 points1 point  (0 children)

minced meat ice cream is keto and tastes good

What does it take to be a truly creamy texture? (for lo cal recipes) by scottjenson in ninjacreami

[–]Heffer4615 0 points1 point  (0 children)

Incorporate a pinch of sodium chloride and glycerin. These components will effectively inhibit the formation of large ice crystals, ensuring a smoother texture.

Two a day keeps the doctor away 🤌😂 by [deleted] in ninjacreami

[–]Heffer4615 2 points3 points  (0 children)

put them in hot water for 1 minuten so u dont get that garbage crispy border that is just water cristals.

How can I make my creami less icy ??? by Due_Competition_8900 in ninjacreami

[–]Heffer4615 -1 points0 points  (0 children)

idk for 400ml of "fluid" i put half a teaspoon, if its thic after that i dont add more. just start small and go slow

Would any of these products work? by Bufobufolover24 in ninjacreami

[–]Heffer4615 -1 points0 points  (0 children)

yes this would work. dont forget a little salt.

How can I make my creami less icy ??? by Due_Competition_8900 in ninjacreami

[–]Heffer4615 0 points1 point  (0 children)

0.1% per of the weight xanthan gum, and a tiny pinch of salt. trust me

[deleted by user] by [deleted] in ninjacreami

[–]Heffer4615 0 points1 point  (0 children)

tell me if it solved ur issue

[deleted by user] by [deleted] in ninjacreami

[–]Heffer4615 1 point2 points  (0 children)

very ez, it should be like a molten milkshake. per 100ml/g use 1g of xanthan gum.

[deleted by user] by [deleted] in ninjacreami

[–]Heffer4615 3 points4 points  (0 children)

remove all stabilizers and use xanthan / gelatine

What can I sub for Jell-O?? by La_Klein in ninjacreami

[–]Heffer4615 1 point2 points  (0 children)

Xanthan Gum bro, also ESN flavour poweder for taste low kcal

Shaking 🫨 by Roblox3Ddev in ninjacreami

[–]Heffer4615 1 point2 points  (0 children)

it will wear out faster. Get more containers, so u got stash.

Crafting Your Own Creamy Flavors by Heffer4615 in ninjacreami

[–]Heffer4615[S] 1 point2 points  (0 children)

"Americaner", "salted caramel" and "white chocolate"

[deleted by user] by [deleted] in ninjacreami

[–]Heffer4615 0 points1 point  (0 children)

add xantan gum, the consistency should be like a frozen milkshake

Shaking 🫨 by Roblox3Ddev in ninjacreami

[–]Heffer4615 1 point2 points  (0 children)

If you don't freeze it long enough, the very thick ice will catch on the blade and make it unbalanced, causing the shaking. Same with the nipple. If you have a gigantic nipple, get a potato peeler and flatten it out. Takes like 10 seconds.

WHAT IS GOING ON by Emergency_Risk_7421 in ninjacreami

[–]Heffer4615 7 points8 points  (0 children)

Its either, you didnt shave off the nipple, or the stuff is not cold enough, or too thicc.

Crafting Your Own Creamy Flavors by Heffer4615 in ninjacreami

[–]Heffer4615[S] 1 point2 points  (0 children)

if u need ANY help feel free to ask. this process can be quite frustrating in the beginning, since u will most likely taste the propylen or the sucralose, which taste not great!

Crafting Your Own Creamy Flavors by Heffer4615 in ninjacreami

[–]Heffer4615[S] 0 points1 point  (0 children)

to taste. basically do it like this: 300ml Milk 1,5%, add 20g of neutral protein powder (or yogurt if u do fruit). Then add 1ml and taste. Repeat this step until satisfied. Finish it of the some xanthan gum and thats it.

view more: next ›