This post is not sponsored – just seriously excited!
🥊 Knockout from the Ninja Creami
The Ninja Creami stepped into the ring… and delivered a total knockout to the competition – even the ultra-premium machines!
But here’s the twist:
💡 This genius tech has actually been around for years in the industrial kitchen world, especially in gelato shops.
The catch? It was locked behind a patent that kept it crazy expensive for home users – way more than even high-end ice cream machines.
But once the patent expired (like what happened with Nespresso pods ☕️😉), the door opened wide – and suddenly, everyone could enjoy it.
❄️ The Creami Revolution – No More Ice Cream Drama
Let’s be honest – traditional homemade ice cream is a project.
You’d have to:
- Chill the mixture ❄️
- Churn it in a machine 🔁
- Freeze it solid 🧊
- Let it soften again before serving… 😵
Not anymore.
With the Ninja Creami, life is so much simpler:
📝 Step-by-step:
- Make your ice cream base – no whipping cream required!
- Pour into the Creami container
- Freeze overnight
- Run the "Ice Cream" program
- Boom. Done. Creamy, dreamy, scoopable perfection. 💚
🥥 What Makes It So Special?
Thanks to the spin-drill-blend technology, you can create silky ice cream with less fat – and still get amazing results.
Base suggestions:
- Oat milk (great texture!)
- Coconut oil or melted cacao butter for creaminess
- Pistachio paste for flavor
- Sweetener of choice 🍯
- Add-ins? Absolutely.
⭐ Standout Features I Love
- ✨ Mix-ins Program:
After spinning, toss in:- Chocolate chips 🍫
- Cookie chunks 🍪
- Cacao nibs 🌱
Just hit the “Mix-ins” button, and it blends them in perfectly without ruining the texture.
- ♻️ Re-spin Magic:
Ice cream froze too hard in your freezer (hello, Israeli freezers)? No problem.
Just pop the container back in and hit “Re-spin.” In 2 minutes, it’s soft, creamy, and scoopable again – no defrosting needed. 🙌
💚 My First Flavor: Pistachio Perfection
To kick things off, I made a rich vegan pistachio ice cream using oat milk as the base and 100% pistachio paste.
So easy, so flavorful, so melt-in-your-mouth good.
Don’t have a Ninja Creami yet?
You can still make a killer pistachio ice cream with my Pistachio Crunch Popsicle recipe.
Enjoy, and let me know how it turned out. 😋🍦❣
RECIPE
Vegan Pistachio Ice Cream – Made in the Ninja Creami- 1½ cups unsweetened oat milk
- ½ cup sugar by taste
- 2 Tablespoon refined coconut oil Or two heaped tablespoons of cocoa butter flakes - 20 grams (0.7 oz)
- ½ teaspoon salt
- ½ teaspoon pure vanilla extract
- ½ teaspoon Xanthan Gum optional
- 2-4 Tablespoon roasted pistachio butter sugar free* by taste
Toppings
- 2-3 Tablespoons chopped pistachios optional
- Put milk, sugar, salt, and coconut oil in a small pot and heat until the sugar and coconut oil (or cocoa butter) melt; Remove from the heat, cool for 2-3 minutes and transfer to a blender.
- Add vanilla extract, xanthan gum, and pistachio puree to the blender. Process for a few seconds, stop the blender operation to scrape the sides, and start again until the mixture comes together.
- Transfer to the ninja's container and freeze.
- Remove from the freezer, put the container on the creamy ninja, and select the "ice cream" program - in a few minutes, you get a perfect creamy ice cream.
Toppings
- If you want chopped pistachio, add them to the ice cream container, close it, and put it back on the device. Select the "extras" program, and in about two minutes, it's ready.
For Serving
- Using an ice cream scoop, form balls and place them in a bowl or a waffle. If desired, sprinkle pistachio pieces.If you intend to serve the ice cream later - there is no need to take it out of the freezer in advance so that the ice cream softens a little - put it back in the creamy ninja, choose the "extra stirring" program, and after about two minutes you get ice cream with a perfect texture and easy to serve.
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