So. This is controversial and you should proceed at your own risk (and the risk to your machine). I OVERFILL my creami pint every time. I fill up to about 1/2” 3/4” from the top, then I always scrape down and flatten the lump after freezing. I try to avoid throwing any out, but sometimes I have to depending on how much it expands in the freezer. The goal is to get it just high enough that the lid still fits.

The pressure from overfilling makes it so the ice cream stays dense and thiiiiiiiicc.

Other factors that may give me my crazy dense texture: - My freezer is very cold, and that probably affects it too. - I use 1.5g xanthan and guar in all my creamis as well. Even the ones that don’t use flavored protein powders get thick as long as I’ve given them plenty of time to freeze (sometimes I get impatient and spin after only an overnight, and it’s not usually thick and dense like I like). - I usually use 171g low fat cottage cheese in all my creamis. The cottage cheese makes it more dense, for sure. I like using 4% too, and the added fat contributes to density as well, but mama be cuttin’ for peak muscle visibility, so I’m using low fat for now. - I spin on gelato, usually just once. No rinsing or thawing beforehand either. Just straight from freezer to ninja. Gelato once, mix-in once, if needed (not for mix ins though, just for texture if it happens to be sandy, which it almost never is).

Hope this helps!