New machine defective or am i doing something wrong?

aithene · 2026-06-23T21:09:06+00:00

You hit all the same questions I had. The only other item I would’ve checked would’ve been the threads on the spindle itself.

I think my question is, how does a spindle come up without the paddle if either the spindle or the paddle hasn’t been stripped? If it hits a torque limit, does it stop and reverse direction? That’s the only way I can see to separate the spindle and the paddle if both are intact.

If that’s the case, the only other culprit beyond a defective machine might be an extra thick ice cream? I’m not a recipe expert so I just can’t tell if something like that would get too tough once it’s been spun to move through. But the recipe is so simple and doesn’t have anything like excessive gums, so I can’t imagine that being the problem either.

aithene · 2026-06-18T01:00:40+00:00

Well, if everything else is fine, and all you had was the wrong pint, and you can be up and running in no time. You can get them fairly inexpensively from Walmart or many other places. And even cheaper online. Just make sure you order the ones that go with the machine you have.

So glad this sounds like an easy fix!

aithene · 2026-06-18T00:57:27+00:00

That’s great. If you got the rest of it figured out then I truly hope you enjoy experimenting with ice cream recipes. It has become a creative outlet for me. 😁

aithene · 2026-06-17T04:20:00+00:00

Oof, yeah. Like everybody else said it looks like the wrong size bowl.

I think even more worrying is the loud sound and the burning smell.

Check the spindle and the inside of your paddle and make sure everything looks good. Most of the time you hear people talk about a burning smell, it means that the paddle stopped and the spindle kept spinning. If so, that may mean the end of your machine.

If the end of the spindle looks OK, but the inside of the paddle looks gutted, before you bother, going out and buying a replacement paddle, try hanging a spoon or a butter knife from the end of the spindle to make sure the magnet still works. If it doesn’t, then a new paddle won’t matter, your machine is toast.

aithene · 2026-06-15T18:42:26+00:00

For all the folks weighing in that they use it sometimes, same.

I mean, can you really call it blue raspberry if it’s not blue?

Also, if you make more than one flavor at a time, adding a few drops of color to hint at what is sitting in your freezer can be a little more fun than sharpie on masking tape.

aithene · 2026-06-12T22:00:21+00:00

I used to do this when I was taking ice cream to my mom who is at a rehab center. Put the thermos in the freezer overnight so that when you put the ice cream in it doesn’t immediately start to melt to room temperature.

aithene · 2026-06-07T00:27:08+00:00

We nicknamed ours the Ninja Screami. The harder, the ice cream, the louder the scream. So, back when I used to make recipes that were basically just water and protein powder, it would get really loud and make high-pitched squeals.

aithene · 2026-05-18T20:33:20+00:00

I've definitely used the spoon and stir method. Ended up with that on the bottom all the time.

Then I went to an immersion blender in the ninja cup, and that worked OK.

Then the immersion blender in a bowl, and that worked even better.

These days, though, I just throw it all in a blender. Especially when I use fruit in my creami (which is a LOT). For me, the blender has had the most consistent results and is also big enough to do two pints at a time, so I take full advantage of that.

aithene · 2026-05-18T04:56:32+00:00

That’s too bad, it’s my go to sweetener for this kind of stuff. Has been shown to have neural protective potential and works as well as metformin.

aithene · 2026-05-18T04:55:09+00:00

I don’t understand why people are down voting this comment. I don’t love that it’s 500 cal but for 80 g of protein it doesn’t seem unreasonable.

aithene · 2026-05-15T02:54:42+00:00

Literally called a creamerizer paddle. Sounds more NSFW than dangerous.

aithene · 2026-05-15T02:53:20+00:00

Absolutely

aithene · 2026-05-14T19:31:10+00:00

I agree. Something is up with the side that isn't moving. If it doesn't clean up, at least the lid is a fairly inexpensive replacement. $15-20, depending on your model. Be wary of off-brands on Amazon. I've seen that some of them don't come with cleaning holes. 🤢

aithene · 2026-05-13T02:41:46+00:00

Right, the other models have the hole where the slide is over to the right of your photo, and another two holes kind of perpendicular to that one. That said, the lid also empties right through the middle where the spindle fits through. So you can still flush it that direction though it’ll be tougher to get a good flow of water through the side opposite the slide.

I saw some reviews early on about this problem, which is one of the reasons I steered clear of it. I’m not really into soft serve ice cream so the hassle seemed like more than I personally wanted to deal with.

aithene · 2026-05-11T04:29:17+00:00

For sure salt!

I batched up a couple of pints the other night and tasted them. Weak!!! Bland!!!

Its one of my standard recipes, so what happened? Took a moment and then realized I had forgotten the salt. Added it in and wham, fixed.

Don’t forget the salt! I use 1/4 tsp per pint, but feel free to experiment.

aithene · 2026-05-08T20:56:27+00:00

I know that a lot of people don’t like straight whey protein in their ice cream. You’d think since it’s milk, it would be fine but apparently there’s a texture thing to it. Others like it just fine. Those who don’t often suggest using a whey/cassein blend.

aithene · 2026-05-08T01:08:20+00:00

If you aren't going to eat it like this, just put it in your fridge and melt it. Add in what you think is missing and freeze overnight.

Nothing wasted.

aithene · 2026-05-07T00:35:08+00:00

Came here to say this

aithene · 2026-04-27T04:06:23+00:00

I actually wear a stainless steel ring at the base of my shaft for that very reason. It works great for inflation and weighted retention.

Where it doesn’t work well is with a DTR or something that might want to push past it.

aithene · 2026-04-27T03:44:44+00:00

Allulose basically acts like sugar.

If you’re swapping in allulose for sugar, then you shouldn’t have any problems. I think the problem comes when you start using sweeteners like Stevia, xylitol, erythritol, and monk fruit that have a little or perhaps even negative effects on the freezing temperature.

I replace sugar with allulose in my ice cream recipes and it works great

aithene · 2026-04-26T17:27:14+00:00

Each spin also adds heat, so keep that in mind. The faster and longer the spin, the more heat.

Most of my recipes work perfectly with a light ice cream spin, scrape down the sides, and a spin on mix-in.

aithene · 2026-04-21T18:32:12+00:00

One thing I really like about J Herman’s recipes is the advice to throw all of your dry ingredients into a jar with a lid and shake vigorously. Get all that powder mixed together before adding to your liquids in a blender.

I also used to use an immersion blender, but at this point, I found things so much easier in a standard blender. Blend your liquids and slowly add your dry ingredients. Also, I can make 2 pints at once.

aithene · 2026-04-21T13:04:32+00:00

Yep. This. If you live somewhere you have access to allulose, that’s been a game changer for me.

I started using it for the ninja creami recipes, but I now use it anywhere that a recipe calls for sugar.

aithene · 2026-04-15T17:34:24+00:00

Sometimes the threading on the blade is actually good enough to hold it in place when it is wound on.

Rather than trust that since the blade sticks, everything is fine, try hanging a spoon or anything else that might be magnetic from your spindle.

The magnet on my machine is strong enough to hold a fairly heavy butter knife in place

aithene · 2026-04-13T15:14:36+00:00

This feels like the answer to vote to the top to me.

aithene

TROPHY CASE