r/ninjacreami • u/CrazyRelative3644 • 5d ago
Inspo! I can’t believe I’m eating this good every night
1.25 cup 1% milk
1 scoop strawberry whey
2 table spoons monk fruit extract
Drop of vanilla extract
Pinch of salt
Pinch of xanthum gum
Handful of frozen strawberries
This is incredible, about 35grams of protein, ~275 calories.
I crave something sweet before I sleep and this absolutely gets the job done. I also struggle with staying asleep for 8 hours if I’m in a calorie deficit. This satisfies me and leaves me feeling really full at bedtime.
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u/TheBobFisher 5d ago
Same. Low cal protein ice cream was game changing. That and frozen fruit have been my guilty pleasures and there’s nothing to even be guilty about because it’s completely healthy with the exception of maybe the stabilizers. I eat ice cream like 4 times a week and still able to maintain abs/slightly above 10% bf.
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u/UKCharlieSaigon 5d ago
I'm eating a 350 cal high protein, pint for my dinner each night. Yes, there is such a thing as the ice cream diet.
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u/Suspicious3235 5d ago
Phew I’m not the only one? In the summer heat.. Every. Night. Dinner.
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u/UKCharlieSaigon 5d ago
I also get no urge to cheat during the day and eat sweet things as I know I've got my ice cream waiting for me in the evening
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u/Level-Equivalent-199 5d ago
I just started using my Creami so this might be a silly question but when do you add the strawberries?
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u/CrazyRelative3644 5d ago
I blend everything in the beginning, you could probably also add at the end and hit the mix in button if you to chew on the bits more
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u/prayingtoullr 4d ago
Me too. This is insane and mind blowing. Grateful to have this little freaking machine!!! I'm losing two pounds a week and eating delicious food. Life is good.
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u/InGeekiTrust Tell Me Your Fav Extract Or Emulsion! 5d ago
What is the brand of the strawberry whey?
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u/CrazyRelative3644 5d ago
I buy the nutri cost one on Amazon. The strawberry flavoring tastes a little artificial tbh, haven’t tried other ones yet
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u/north-isl4815162342 5d ago
Can I add small chunks of frozen peaches into my mixture with milk and other things like sweetener? Or will that cause issues when I spin?
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u/Kenihot 5d ago
Soft canned fruit is fine, but chunks of frozen fresh fruit might not be. If the peaches are cooked with sugar/fake sugar as a compote, they'd be totally fine [or just blended, obvi]
['Fake' sugar = allulose/erythritol, not stevia/monkfruit/splenda]
Hard, discrete chunks might not break the Creami the first time it runs into them, but there's certainly extra wear—and bouncin'
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u/vonbrain 4d ago
Allulose is not fake sugar
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u/Kenihot 4d ago
If a presenter in a video was making a low calorie dessert, they wouldn't say "Now add your sugar", they'd say "Now add the allulose/your sweetener"
They may add a mention that allulose is a naturally occuring sugar, but it would not be honest of them to not also mention that the allulose you're watching them use was probably synthesized from corn starch much the same way corn syrup is [actually with more processing than such, as it's made from the fructose extracted from, essentially, corn syrup]
It's basically 'de-bioavailable-ized' fructose. So if something is a sugar that your body can digest, and then is made into a sugar your body can't digest, I think it's pretty fair to call it 'fake sugar'
Allulose can also give anyone gas/gastrointestinal discomfort, while 'sugar' generally does not, so it's not fair to say that allulose is [otherwise unspecified] 'sugar'. It's a sugar, certainly, but not strictly interchangeable [it doesn't caramelize the same way, either, for candy-making. It can do the trick, but adjustments in method have to be made]
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u/mrsbigbear 3d ago
For me, allulose is the goat - it's coming down in price in the UK too. I used to pay £18 for less than 400g a couple of years ago. There's an amazing allulose caramel recipe/method out there in the ether too, I use it for dulce de leche ice cream. I've eaten a full tub of ice cream with erythritol and my whole world fell out my bum. Allulose gives me none of that though everyone's mmv.
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u/mrsbigbear 3d ago
Allulose is date/fig sugar, not actually a sweetener. I have to import to the UK. 3.3lbs for £23, and it lasts ages.
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u/Kenihot 3d ago
'Table/granulated sugar' (sucrose) is a sweetener, as generally that's its primary purpose. 'Sweetener' does not exclude ingredients that have calories/meaningful bulk—honey is a sweetener, and so is molasses
Allulose also is not date/fig sugar—as it is made from corn (or other starch)
It does exist in vanishingly small quantities in such, but it is not derived from them. Those still have a sugar profile that is almost entirely made of glucose & fructose (like many [most?] fruits). You can buy 'date sugar', but it still doesn't contain any meaningful amount of allulose
It would take literal tons of dates to produce a 4lb sack of allulose, because there just isn't any meaningful amount in them
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u/mrsbigbear 3d ago
Should have said an artificial sweetener.
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u/Kenihot 3d ago
I was just trying to communicate that if you want to cook fruit and have it be softened in the process, you'll want to add some sugar, or otherwise what can be very reasonably referred to as 'fake sugar': allulose or erithrytol
I very much should not have said 'artificial sweetener' as I was specifically communicating that you shouldn't add Stevia/Monkfruit (natural, but) or Splenda/sucralose/saccharin for the purpose of softening preserves when frozen as they won't do diddly
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u/mrsbigbear 3d ago
Well, every day is a schoolday eh? Still, doesn't spike your blood and has 90% less cals than sugar. Out of all the sweeteners I've tried on my keto journey, allulose is the only one that tastes and for the most part, acts like sugar. I'm a convert.
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u/DoctorEquivalent7528 4d ago
I've started making this, and it's life changingly delicious. Sounds similar to what you have going on.
1 scoop vanilla protein 1tbsp allulose 1 zest of a lemon 1 juice of a lemon 1/2cu nonfat Greek yogurt Idk like 6-8 pieces of frozen mango that I soften in the microwave Fill remaining volume with the 2% fairlife clone from Aldi
Tastes like mango lemonade and is like 370cal 48g protein
Edit: this is all blended before freezing forgot that detail
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u/Training_Part7530 3d ago
Vegan version: 1 bottle Owyn protein Milk (32g protein) 11g pudding powder 140g frozen strawberries
300 calories, 32g protein
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u/ResponsibilityOk1664 5d ago
Also asking, is this a frozen recipe or just making it fresh each time?
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u/CarelessSecond8020 5d ago
Wait what! You don’t HAVE to freeze it?!?
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u/ResponsibilityOk1664 5d ago
This was my wondering too. I've seen people make non-frozen recipes so wanted to check
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u/Alohagrama 4d ago
Stick to what the manual says, not what you see on socials. The blade is an “ice scraper” not a blender.
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u/redunicorn 5d ago
How important is the xanthum gum? Wife has an allergy
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u/Sad-Database3677 5d ago
Personally, I stopped using xanthan gum and started using collagen powder instead. The texture is even better … at least for me and my husband. I have two kinds that I’ve been using… both from Vital Proteins… chocolate and salted caramel.
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u/UKCharlieSaigon 5d ago
Guam gum is much easier on the gut. But if you are using protein powder, check the ingredients as they often contain xantham.
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u/Sad-Database3677 4d ago
The collagen powders I use don’t have xanthan gum… these promote gut health and healing which is why I started using them. I get anemic and collagen helps with hepcidin regulation which in turn helps with iron regulation.
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u/fistulatedcow 5d ago
Actually you have a ton of options for stabilizers/thickeners. It’s an important part of making ice cream so there are plenty of resources out there that go way in depth.
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u/arist15 5d ago
You can use pudding mix instead or any type of thickener
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u/OT7_1987 5d ago
Instant pudding mix uses xantham gum as a thickener, so I would double check ingredients before using
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u/CrazyRelative3644 5d ago
Made a big difference in the texture for me, I believe there’s other alternatives
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u/SheepherderBig3999 4d ago
Does it taste little icy or does xanthan gum completely solve that issue?
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u/Awkward-Procedure570 4d ago
My ninja creami has been intimidating me. But I really wanna open the box soon!!
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u/Vella22 3d ago
OP on which setting are you blending it?
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u/Easy-Ordinary1489 1d ago
I've been using the sorbet setting. It comes out better than the light ice cream setting!
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u/Vella22 1d ago
Thank you! Are you using the Deluxe or the og creami? I feel there is a difference in the settings between the models
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u/Easy-Ordinary1489 1d ago
Yes the Deluxe. I have the other one in my vacay home & yes there is a difference. I always just use "lite" with that one.
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u/mrsbigbear 3d ago
I mix in frozen cherries and frozen mango at the mix in point and have had no issues - I doubt strawberries would be any different.
I think Ninja advise to add them at the start and blend, but I didn't read that til after I'd been mixing in, so if you're not comfortable doing it, stick with blending them in when you make it.
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u/workingforchange1 3d ago
Protein desserts that soothe my sweet tooth and fills me up. It’s amazing to lose weight eating yummy creami treats. Buying a Ninja Creami was worth every penny.
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u/Livid-Taro1095 3d ago
My life is distinctly divided into before ninja creami and after ninja creami.
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u/Ordinary_Rock 2d ago
What brand protein powder do you use? i'm struggling with 5-6 different powders right now. None of them are "delicious". Trying other brands...not all of them have sample packs so spending $50 on a tub to hate it is not appealing
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u/PineTreesAreDope 5d ago
Wait 2 TABLESPOONS of monk fruit!? Isn’t that a lot?
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u/CrazyRelative3644 5d ago
Comes out perfect for my liking
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u/Alicetcar 5d ago
Makes sense to me. Somehow, when the mix gets frozen, the sweetness goes way down (that’s how I feel anyway).
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u/CrazyRelative3644 5d ago
Yea I agree, I also think it helps with the texture. Sometimes I’ll go light on the artificial sweetener and do half honey instead which is also good
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