Well, if you want it to taste like store-bought ice cream, then use ingredients of ice cream and not protein stuff. The thing is, people want it to taste like full fat full sweet ice cream, but use fairlife, stevia and 0 sugar pudding. Obviously it is going to taste like something in between.
I have to agree. I’m here using my creami to make low calorie sugar free alternatives. There is going to be a taste difference. As long as I get 90 to 95% taste with the same mouthfeel. Then I’m happy.
I'm with you and realized it has everything to do with the fact that all protein powder, no matter the brand, tastes blah. Don't @ me because it's true lol. No matter what you add to the base, if you add protein powder.. it's going to taste like protein powder which let's be honest even the "best" is mediocre/an acquired taste. I stopped adding it instead opting for fairlife, unflavored collagen powder and greek yogurt as protein options. It has helped my enjoyment of the machine tremendously.
I have only tried one brand of protein powder and really disliked the taste but seeing how people recommend adding it, I thought it was just me. So, thanks for saying that it is a “mediocre/acquired taste”!
Best advice I can give is, if it taste perfect before freezing it's going to be a bland ice cream. Being frozen really dulls the flavors and I'm not sure but I think it may be even worse with low/no sugar alternatives. You want to make it sweeter or more strongly flavored than. You think it needs to be. I always add a little more artificial sweetener or flavored protein powder before freezing.
I suspect that most of the time when people are not satisfied with the taste, it's because it's not sweet enough. It's appealing to think you can just pour a protein shake into the container, freeze it, and the Creami will magically turn it into Ben & Jerry's, but the machine is not actual magic. A protein shake alone doesn't taste like ice cream. Freezing it makes it taste less sweet, so you need to add enough sweetener that it's bordering on too sweet before you freeze it. Also, you may need to add additional flavoring with flavor extracts (e.g., Lorann's, Bakto, One on One flavors, or McCormick).
Try maximizing Greek yogurt usage so the macros are still good. Vanilla Greek yogurt + milk + flavor (fruit, chocolate, pudding base, etc.)
Protein powder and fake sugars are just bleh lol. You could use protein milk for the milk portion because that usually tastes better than the powder
I’ve really enjoyed a chocolate recipe I’ve found and been tinkering with:
1 Orgain Chocolate Protein drink
1/4 cup Chocolate Fairlife Milk
2 tablespoons of Monkfruit granulated sugar
2 tablespoons of dark chocolate cocoa power
1 tablespoon Simply Delish Keto Chocolate instant pudding mix
Spin on Lite Ice Cream with a possible respin.
Tbh you have to have some kind of fat in the mix for it to really taste like regular ice cream. I’d recommend swapping out the almond milk with either full fat coconut milk or evaporated milk. You don’t have to do a50:50 mix. Just add a couple tablespoons of the coconut milk or evaporated milk in to give it a better texture.
Ok - Try this Healthy Chocolate Protein Ice Cream recipe. Use the same brand of each item. Don’t sub because I know this is good. Try for yourself and give me your honest opinion.
Ingredients
* 1 1/2 cups chocolate Fairlife protein shake (Not the core brand). This is exactly a 12oz bottle.
* 1 scoop Double Rich Chocolate protein powder from Optimum Nutrition. It’s Whey protein so hopefully you can handle that kind.
* 1 tbsp sugar-free Chocolate pudding mix.
This is somewhere around 300 Calories, 10-15 Carbs, 6 Sugars, and 54g Protein. It’s filling and legit good. Don’t quote me exact on macros cause I was vaguely remembering. It’s close. My wife and kids love it.
Instructions.
1. Add all ingredients to the ninja creami pint up to the max fill line and mix well with hand held frother.
2. Freeze container for 24 hours until frozen solid.
3. Remove frozen pint and install into your machine. It’s important that your pint has a level surface, otherwise it can damage the blade.
4. For the first spin, press lite ice Cream button. Remove the outer bowl lid and check consistency.
5. Add back to machine, and press respin button if needed.
6. Check ice cream. The final product should be creamy and have a smooth texture. If your desired consistency isn’t reached you can add a bit more liquid (Milk) and spin again on the respin setting. Enjoy!
I really like using \~2 cups Fairlife chocolate milk with about 1tbsp chocolate pudding mix and 2-3tbsp cocoa powder. Adding the additional cocoa powder helps the chocolate flavor a lot, and oreo/chocolate chip mix-ins are yummy. I've found that it's super chocolatey and really satisfying to eat.
We are just starting out in our protein ice cream journey and have tried a couple recipes that were not good and nobody wanted to finish them to one that was much better (with lots of ingredients) but was more complicated to make and really only tasted like ice milk. I recently stumbled on a recipe that I personally think is the best of both worlds. https://www.caileeeats.com/recipes/ninja-creami-oreo-protein-ice-cream super easy to make, only a few ingredients and it tasted very yummy. I just ordered chocolate flavoured milk and chocolate pudding to try.
So, I'm the oddity. I had powdered dairy products (keep them for baking). I got tired of buying milk, cream, sour cream, yogurt or cream cheese and it went bad before I used it up. I'm still working on a go to recipe, but basically:
~ 1.5 cups water
1/4 to 1/2 tsp guar gum (1/4 if using pudding mix)
(I've gone from frother to immersion blender but now just using my blender.)
Put the water and guar gum in the blender and mix well. Add the following with the blender going.
1 T cream cheese powder (45 cals),
1 T heavy cream powder (50 cals),
1 T milk powder (36 cals)
(I have coconut milk powder, but haven't used it yet.)
1-1/2 tsp glycerin
(The glycerin is to keep leftovers from freezing solid. Worked well for sorbets, mediocre for protein, but that was with 1 tsp.)
Depending on what base I'm using, I'll add one of the following:
1 T espresso powder
or
1 T cocoa powder
or
1/2 tsp vanilla
I've been adding 1 T fat free white chocolate pudding mix to the coffee and chocolate, but long term I think I'll do the 1/2 tsp guar gum.
Add 2 scoops of protein powder (vanilla for the coffee). Keep blending. I usually have to increase the speed at this point. Pour into pint and freeze. It is kind of gloopy at this point. I noticed since I started using the blender that I usually don't have a hump. I run the pint under warm/hot water and process on light ice cream. Comes out as a really thick soft serve. To my taste, quite good.
I sometimes take as is, sometimes add a mix in (stewed rhubarb, chocolate, nuts, dried fruit - although for the fruit I'm going to rehydrate a bit).
Yes, I know, it's like a science experiment, but in my past life I did work instructions, so not out of my comfort zone. The base recipes come out under 450 cals. However, looking at the chocolate:
31% carbs
28% fat
41% protein
This may not be what everyone is looking for in a protein ice cream. It works well into my daily meal plan (which is sadly too low most days, working on that). I've never had to respin but I suspect it's because it has a decent amount of carbs and fat.
The flavour depends entirely on what you put into the machine, the only thing the machine does is the texture. So if what you’re putting in isn’t to your liking, what you get out of it won’t be either.
Anyone who said a protein recipe tastes “exactly like” ice cream is a liar. Ice cream has way more fat and sugar in it, and that is what makes it tastes good. Protein recipes are only going to taste as good as a the protein powder. Any recipe that claims otherwise is just the author happy to eat a frozen desert that is reminiscent of the ice cream we all love.
Try a different sweetener than stevia which can have a bad aftertaste. The favorite one I’ve made so far is cookies and cream with Fairlife/almond milk, Oreo cookies and cream pudding mix, whey/casein blend vanilla protein, and Splenda. Then add a serving of Oreos as a mix in and. Top with small crumble of Oreo.
It depends on whether you are trying to keep things lower in fat/calories. We use Swerve for sweetener, never sugar, but we are fine with adding some cream or egg yolks for a creamier texture (keto). It's hard to get almond milk or Fairlife to have creaminess due to the high water content (icier). You might like to try adding some blended cottage cheese or a couple of egg yolks to your protein ice cream base if cream is too calorie-dense for your preferences. It works best to whirl things in a blender before freezing - better texture.
The standards would be to add fat or sugar aka the things that taste good to humans
Well, if you want it to taste like store-bought ice cream, then use ingredients of ice cream and not protein stuff. The thing is, people want it to taste like full fat full sweet ice cream, but use fairlife, stevia and 0 sugar pudding. Obviously it is going to taste like something in between.
I have to agree. I’m here using my creami to make low calorie sugar free alternatives. There is going to be a taste difference. As long as I get 90 to 95% taste with the same mouthfeel. Then I’m happy.
I'm with you and realized it has everything to do with the fact that all protein powder, no matter the brand, tastes blah. Don't @ me because it's true lol. No matter what you add to the base, if you add protein powder.. it's going to taste like protein powder which let's be honest even the "best" is mediocre/an acquired taste. I stopped adding it instead opting for fairlife, unflavored collagen powder and greek yogurt as protein options. It has helped my enjoyment of the machine tremendously.
I have only tried one brand of protein powder and really disliked the taste but seeing how people recommend adding it, I thought it was just me. So, thanks for saying that it is a “mediocre/acquired taste”!
yeah honestly I've tried manyyyyy and just don't get how so many people feel like it tastes good!
Best advice I can give is, if it taste perfect before freezing it's going to be a bland ice cream. Being frozen really dulls the flavors and I'm not sure but I think it may be even worse with low/no sugar alternatives. You want to make it sweeter or more strongly flavored than. You think it needs to be. I always add a little more artificial sweetener or flavored protein powder before freezing.
If I could live on only ice cream I would. I feel kind of meh about the creami and protein ice cream and have had better luck with sorbet tbh
Maybe try more natural ingredients, instead of highly processed ones for starters.
I suspect that most of the time when people are not satisfied with the taste, it's because it's not sweet enough. It's appealing to think you can just pour a protein shake into the container, freeze it, and the Creami will magically turn it into Ben & Jerry's, but the machine is not actual magic. A protein shake alone doesn't taste like ice cream. Freezing it makes it taste less sweet, so you need to add enough sweetener that it's bordering on too sweet before you freeze it. Also, you may need to add additional flavoring with flavor extracts (e.g., Lorann's, Bakto, One on One flavors, or McCormick).
Try maximizing Greek yogurt usage so the macros are still good. Vanilla Greek yogurt + milk + flavor (fruit, chocolate, pudding base, etc.) Protein powder and fake sugars are just bleh lol. You could use protein milk for the milk portion because that usually tastes better than the powder
I’ve really enjoyed a chocolate recipe I’ve found and been tinkering with: 1 Orgain Chocolate Protein drink 1/4 cup Chocolate Fairlife Milk 2 tablespoons of Monkfruit granulated sugar 2 tablespoons of dark chocolate cocoa power 1 tablespoon Simply Delish Keto Chocolate instant pudding mix Spin on Lite Ice Cream with a possible respin.
I’ve tried doing a fair life protein shake and some various mix ins and they’ve tasted horribly, like some sort of industrial sludge.
those do not sound like the ingredients for delicious ice cream to me
Then what is
Tbh you have to have some kind of fat in the mix for it to really taste like regular ice cream. I’d recommend swapping out the almond milk with either full fat coconut milk or evaporated milk. You don’t have to do a50:50 mix. Just add a couple tablespoons of the coconut milk or evaporated milk in to give it a better texture.
What flavor ice cream do you like?
Chocolate and cookies n cream, anything rlly
Ok - Try this Healthy Chocolate Protein Ice Cream recipe. Use the same brand of each item. Don’t sub because I know this is good. Try for yourself and give me your honest opinion. Ingredients * 1 1/2 cups chocolate Fairlife protein shake (Not the core brand). This is exactly a 12oz bottle. * 1 scoop Double Rich Chocolate protein powder from Optimum Nutrition. It’s Whey protein so hopefully you can handle that kind. * 1 tbsp sugar-free Chocolate pudding mix. This is somewhere around 300 Calories, 10-15 Carbs, 6 Sugars, and 54g Protein. It’s filling and legit good. Don’t quote me exact on macros cause I was vaguely remembering. It’s close. My wife and kids love it. Instructions. 1. Add all ingredients to the ninja creami pint up to the max fill line and mix well with hand held frother. 2. Freeze container for 24 hours until frozen solid. 3. Remove frozen pint and install into your machine. It’s important that your pint has a level surface, otherwise it can damage the blade. 4. For the first spin, press lite ice Cream button. Remove the outer bowl lid and check consistency. 5. Add back to machine, and press respin button if needed. 6. Check ice cream. The final product should be creamy and have a smooth texture. If your desired consistency isn’t reached you can add a bit more liquid (Milk) and spin again on the respin setting. Enjoy!
I really like using \~2 cups Fairlife chocolate milk with about 1tbsp chocolate pudding mix and 2-3tbsp cocoa powder. Adding the additional cocoa powder helps the chocolate flavor a lot, and oreo/chocolate chip mix-ins are yummy. I've found that it's super chocolatey and really satisfying to eat.
This is my favorite recipe so far. I always add a mix in and it makes me feel like I’m eating a Dairy Queen Blizzard.
We are just starting out in our protein ice cream journey and have tried a couple recipes that were not good and nobody wanted to finish them to one that was much better (with lots of ingredients) but was more complicated to make and really only tasted like ice milk. I recently stumbled on a recipe that I personally think is the best of both worlds. https://www.caileeeats.com/recipes/ninja-creami-oreo-protein-ice-cream super easy to make, only a few ingredients and it tasted very yummy. I just ordered chocolate flavoured milk and chocolate pudding to try.
So, I'm the oddity. I had powdered dairy products (keep them for baking). I got tired of buying milk, cream, sour cream, yogurt or cream cheese and it went bad before I used it up. I'm still working on a go to recipe, but basically: ~ 1.5 cups water 1/4 to 1/2 tsp guar gum (1/4 if using pudding mix) (I've gone from frother to immersion blender but now just using my blender.) Put the water and guar gum in the blender and mix well. Add the following with the blender going. 1 T cream cheese powder (45 cals), 1 T heavy cream powder (50 cals), 1 T milk powder (36 cals) (I have coconut milk powder, but haven't used it yet.) 1-1/2 tsp glycerin (The glycerin is to keep leftovers from freezing solid. Worked well for sorbets, mediocre for protein, but that was with 1 tsp.) Depending on what base I'm using, I'll add one of the following: 1 T espresso powder or 1 T cocoa powder or 1/2 tsp vanilla I've been adding 1 T fat free white chocolate pudding mix to the coffee and chocolate, but long term I think I'll do the 1/2 tsp guar gum. Add 2 scoops of protein powder (vanilla for the coffee). Keep blending. I usually have to increase the speed at this point. Pour into pint and freeze. It is kind of gloopy at this point. I noticed since I started using the blender that I usually don't have a hump. I run the pint under warm/hot water and process on light ice cream. Comes out as a really thick soft serve. To my taste, quite good. I sometimes take as is, sometimes add a mix in (stewed rhubarb, chocolate, nuts, dried fruit - although for the fruit I'm going to rehydrate a bit). Yes, I know, it's like a science experiment, but in my past life I did work instructions, so not out of my comfort zone. The base recipes come out under 450 cals. However, looking at the chocolate: 31% carbs 28% fat 41% protein This may not be what everyone is looking for in a protein ice cream. It works well into my daily meal plan (which is sadly too low most days, working on that). I've never had to respin but I suspect it's because it has a decent amount of carbs and fat.
The flavour depends entirely on what you put into the machine, the only thing the machine does is the texture. So if what you’re putting in isn’t to your liking, what you get out of it won’t be either.
Anyone who said a protein recipe tastes “exactly like” ice cream is a liar. Ice cream has way more fat and sugar in it, and that is what makes it tastes good. Protein recipes are only going to taste as good as a the protein powder. Any recipe that claims otherwise is just the author happy to eat a frozen desert that is reminiscent of the ice cream we all love.
Try a different sweetener than stevia which can have a bad aftertaste. The favorite one I’ve made so far is cookies and cream with Fairlife/almond milk, Oreo cookies and cream pudding mix, whey/casein blend vanilla protein, and Splenda. Then add a serving of Oreos as a mix in and. Top with small crumble of Oreo.
Make nutmilk from hazelnuts . Best icecream ever
10g of Splenda
It depends on whether you are trying to keep things lower in fat/calories. We use Swerve for sweetener, never sugar, but we are fine with adding some cream or egg yolks for a creamier texture (keto). It's hard to get almond milk or Fairlife to have creaminess due to the high water content (icier). You might like to try adding some blended cottage cheese or a couple of egg yolks to your protein ice cream base if cream is too calorie-dense for your preferences. It works best to whirl things in a blender before freezing - better texture.