"Instead of churning the ice cream like a traditional machine would, the Ninja CREAMi spins a frozen base until it reaches the right consistency. With churned ice cream, the mix-ins would be added before freezing, but when using the Ninja, you introduce them afterward. The appliance has a special setting for mixing in the chosen additions, evenly incorporating them into the ice cream."
"Depending on the type and the size of your mix-ins, they can affect the final texture of the ice cream. Softer items can completely blend into the ice cream base, while harder, chunkier additions are more likely to retain their shape and crunchy texture in the end result. Both options are okay, it just depends on what kind of frozen creation you're craving."
"Boozy ice cream and sorbets are nothing new, but adding alcohol as a mix-in does change the game a little bit, as the intense flavor notes will definitely be in the forefront. Less is more is the rule here, as adding too much liquor can have dire consequences for homemade ice cream. Alcohol has a lower freezing point than water and can thus create a frozen dessert that's way too soft, especially when working with high-proof drinks."
The Ninja CREAMi makes homemade ice cream endlessly customizable and can also create sorbets, frozen yogurt, milkshakes, and similar frozen desserts. The machine spins a frozen base rather than churning, producing the right consistency before mix-ins are introduced after freezing. A special mix-in setting evenly incorporates chosen additions into the ice cream. Mix-in type and size influence final texture: softer items blend into the base, while harder, chunkier additions retain shape and crunch. Alcohol can intensify flavor but lowers freezing point, so use sparingly to avoid overly soft desserts, especially with high-proof spirits. Eleven suggested mix-ins expand customization from basic to more exciting frozen creations.
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