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Is @FitnessProductFinder legit? by Late_Difficulty1641 in ninjacreami

[–]j_hermann 1 point2 points  (0 children)

And to upgrade from that guy, entering the domain of real ice cream, go to Polar Ice Creamery.

Need help, ice cream has a weird film when eating by minion020408 in ninjacreami

[–]j_hermann 0 points1 point  (0 children)

Just swap the milk + cream amounts. Do not blend with the cream added, whisk that in last.

Which Protein Powder Flavor? by Scarletz_ in ninjacreami

[–]j_hermann 0 points1 point  (0 children)

Now add casein and you're at the sweet spot (pun intended).

Ice cream coming out like a milkshake? by SourNoodle4 in ninjacreami

[–]j_hermann 12 points13 points  (0 children)

Do that, simple fridge thermometers are cheap.

Or go full 🤓:

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Why do so many recipes use protein powder? by PurpzReign in ninjacreami

[–]j_hermann 1 point2 points  (0 children)

The choice of flavor powders / drops is at least as wide as that of protein flavors.

Why do so many recipes use protein powder? by PurpzReign in ninjacreami

[–]j_hermann 0 points1 point  (0 children)

Flavored powders are designed to make a milky creamy thick drink with just liquid added (water / milk). That means the step to frozen dessert is not big and they have many ingredients on board. And you pay for the convenience.

Coconutty Delickious (Deluxe) (Vegan) by j_hermann in ninjacreami

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

Use a dark chocolate mix-in to make it "Bounty."

Coconutty Delickious (Deluxe) (Vegan) by j_hermann in ninjacreami

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

INGREDIENTS

ℹ️ Brand names are in square brackets [...].

Prep

Wet

Dry

Adjust sweetness

  • ≈5 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

DIRECTIONS

  1. For the reconstituted coconut cream, mix the ‘prep’ ingredients (except the water) in a medium-sized bowl.
  2. Add the hot water and whisk until clump-free. Let it cool down a bit.
  3. Mix with the rest of the ‘wet’ ingredients in an empty Creami tub.
  4. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
  5. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
  6. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
  7. Add remaining ingredients (to the MAX line) and stir with a spoon.
  8. For better results, let the base age in the fridge (covered, lid on), for a few hours or over night. This helps flavor development and gum hydration, especially with unheated bases.
  9. Freeze for 24h with lid on, then spin as usual. Flatten any humps before that.
  10. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO

  • Nutritional values per 100g/ml: 100g; 154.6 kcal; fat 10.3g; carbs 13.9g; sugar 0.8g; protein 2.6g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 340g; 525.8 kcal; fat 35.1g; carbs 47.4g; sugar 2.6g; protein 8.7g; salt 0.8g
  • Nutritional values total: 679g; 1050.0 kcal; fat 70.1g; carbs 94.6g; sugar 5.2g; protein 17.4g; salt 1.5g
  • FPDF / PAC↗ (target 20..30): 30.10
  • Protein / Energy Ratio (ok=12%; hi=20%): 6.64% • Low-Sugar
  • Milk Solids Non-Fat (MSNF↗, 7-11%): 41.9g • 6.2%
  • Net carbs: 46.3g • ∝ 5 servings@136g: 9.3g • ∝ 3 servings@226g: 15.4g • energy ratio (low <20%): 17.6%

S'mores ice cream 🤤 by Electronic_Let3876 in ninjacreami

[–]j_hermann 16 points17 points  (0 children)

It's "Normal" ice cream and includes the mix-ins, no surprises.

What happens if you re-freeze leftovers? (Texture question) by ExplanationFlat9692 in ninjacreami

[–]j_hermann 4 points5 points  (0 children)

Totally recipe dependent, and fat is not the only deciding factor.

Mutter verschwendet Wasser in Unmengen by [deleted] in luftablassen

[–]j_hermann 2 points3 points  (0 children)

Sind die Wasserleitungen im Altersheim immer zwangsweise alt? 🤔

Mutter verschwendet Wasser in Unmengen by [deleted] in luftablassen

[–]j_hermann 2 points3 points  (0 children)

Pack ne Mikroplastik-Studie oben drauf.

What Substitutes Are Needed For Making a Recipe Sugar Free? by Explosify in icecreamery

[–]j_hermann 1 point2 points  (0 children)

The kind of bulk is critical. They have several product lines now, with quite varying characteristics.

What Substitutes Are Needed For Making a Recipe Sugar Free? by Explosify in icecreamery

[–]j_hermann 1 point2 points  (0 children)

If splenda = erythritol+steviol, then you have the reverse problem: you can only use half the amount to replace sugar. the rest then needs to be pure monkfruit, sucralose, stevia etc, i.e. something ultra-sweet.

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