Is this VIRAL Ice Cream Machine WORTH THE HYPE? 

Should can it creami be a mini series?? p.s. here's my new course!!!!! AHHHH! You're going to lose your mind when you see it! www.theicingartist.com/course

Archie asking for permission to get on the couch is honestly the cutest thing ever

I've looked at this machine before because I have a couple of other Ninja kitchen gadgets and they're great. It looks good, but for that price I would want a machine that actually freezes the ice cream as it churns it. Because otherwise, it's just a a fancy blender imo.

"Can pickles creami?" I always knew Laurie and I were kindred spirits, but this sold me because that was my first thought too!! 😂🥒

I went through a big sorbet phase a couple of years back that led me to buy an ice cream machine with a compressor (one that chills the mix as it churns). There is a LOT to be said for just deciding on a whim 'I'm going to make ice cream!' and then making it. Or having the freedom to make more than one batch if you're experimenting and want to mess with ratios of ingredients. I don't know how much the Ninja costs, but my guess is that your money would be better spent on a machine that actually chills the ice cream. The iciness problem comes from the mix being frozen and then blended, not the recipe. The reason you churn ice cream as it freezes is to keep those little ice crystals from forming. You could legitimately make something as good as what you've got by freezing something mostly solid and then blending it with a blender. I know because I've done it. Last thing: The peach sorbet lost flavor because things lose flavor when they're cold. Try adding a solid squirt of lemon juice. ETA: I just checked, and the machine I bought is currently $300 on Amazon, but it's a premium brand. There are other brands that are cheaper than the Ninja, and can do everything the Ninja can do plus you don't have to freeze anything in advance.

Laurie, you just keep getting more creative every day, and I love your cute sense of humor.

Would love a mini series for ice creams. Just purchased the deluxe version and will do them along with you! Yes, DO IT!!!!

I hate when people complain that something doesn't work when they never read the instructions in the first place.

The Creami has been a positive in my kitchen. I make gelato, I cook the base on the stove and it turns out wonderful. If it’s crumbly after stirring the freezer is too cold. I just continue to re-spin. I really like frozen bananas and choc chips. If the chips are mini, it creates a chocolate banana infusion. I put the choc chips in when mashing the bananas into the container. I make all kinds of different flavors and I make gourmet ice cream. Though my fav is Vanilla Gelato made with brown sugar. Yes the hype is real. There is a new Creami machine now available that they say takes less space. Also Costco has great deals on these. I purchased for $114. One of the best purchases ever! Just know it is loud. :-)

One of things I've learned with the creamy is that when you're making the base you have to overshoot the flavour. Make it damn near unbearable in it's liquid form for when you freeze it. Then when you use the creami, it should taste like how you envisioned. But there is a lot of trial and error on getting that flavour profile just right, especially if it's sweetness.

I love you two! You make me smile so much! The banter back and forth is the best! I’ve been married almost 27 yrs and my hubby and I still do that (though I don’t think we are as cute as you two!)

I watched several reviews of this machine awhile back. The re-spin function seems to be key for getting the right texture.

I have had a Creami for a year or so now and the gelato recipes in the book are amazing, the vanilla and chocolate ice cream is great too! Rather than running the machine multiple times or adding stuff that doesn’t mix in completely like cream, let the pint sit for a little on the counter before spinning. It gets powdery because it’s too cold. Some freezers make it too cold to blend but I find letting it sit out for 15-20 minutes before blending makes it work great with one run. I just made peach/strawberry sorbet yesterday and strawberry ice cream is up next with farm stand strawberries. It really is fun to experiment with too. It’s just nice making something natural without artificial ingredients. I like ice cream, not “frozen dairy dessert.” 😂

Fun video, but you are always informative and funny. Loved Kevin's comments about the instruction booklet. My husband reads every word of instructions, right down to where they were written!! I, on the other hand, usually wing it with disasterous results!! 🤣🤣

Hi Laurie, love the energy, I did the peaches. I put the peaches in first then topped it off with the juice. Froze it for 24 hrs then sorbet setting. Turned out creamy and peachy. Sometimes canned peaches don’t have a lot of flavour. Icy powdery texture could be your freezer could be too cold, let it sit out for 10-20 minutes then process. Looking forward for more experiments

Love how you can see how much work you had with this video and all these film ankles! ❤

One of those would be great for me, since I can't have commercial ice-cream, but I can't justify that cost for the few times I'd use it. Also, my kitchen is tiny! I'm glad it stands up to they hype though. I love that Archie is just polite about the couch!

This is more or less a home version of a commercial machine called a 'Pacojet'. Those run $6000+. Once you know what you're doing this is a really good machine. All the reviews where they revisited it said they got far better results with practice and getting the recipes right. I could see making up a batch of different frozen pints and keeping them in the freezer until wanted. I can't eat actual ice cream very often (lactose issues), but this apparently works wonderfully with soy or almond milk as well. Non-dairy ice cream is really expensive and often not all that great. This would make it far easier to have it be good with the flavors and add-ins I wanted.

I own one and have no regrets! Yes, you can get creamier results with a traditional ice cream freezer. But I've made custard-based ice cream with my Creami and it has turned out great. The only downside is the 24hr wait time before you are able to process your ice cream.

You both bring so much joy to the screen - thank you for being your authentic selves! I appreciate your you tube videos - and look forward to them a lot. I think this Ninja gadget is awesome!

this machine looks really cool, ninja make great stuff! the amount of things you can make with this will be amazing laurie

Definitely do a mini series. Can you also compare the ice cream to the gelato? Would love to know how much difference there is.

I love you two, you are both hilarious and your fur baby is so freaking adorable. yes to the mini series!!😊😊

Thank you for doing this - I got a cremi for Christmas and I'm excited to try your recipes!

The ice cream recipe used in this video needs an emulsifier to prevent ice crystals such as xanthan gum, corn scratch or powdered milk (I use all three when making ice cream). Or you could also use a syrup (like maple syrup, condensed milk, or a simple sugar syrup, instead of just granulated sugar since syrups don't freeze.

If you want to make an ice cream with this method that's not as icy, you should try using some type of invert or liquid sugar. Sweetened Condensed Milk is a popular option. Because the sugar is already dissolved, it forms less ice crystals when freezing without being agitated. That's why it's an ingredient in all those "Ice Cream without an Ice Cream Machine" recipes. Because essentially, this machine is not actually an ice cream maker. It's just a really powerful blender with presets that can blend up hard frozen ingredients. An ice cream maker whips air into a liquid base while freezing the mixture (either with a compressor or a frozen bowl or the use of ice and salt in an outer chamber), which helps it not to form large ice crystals.

That short series is a very good idea. When you mentioned the idea it sounded like a brilliant idea. Alot of ideas comes to mind. Ice creams is supposed to be sweet, but it is not against any law to dwell away from sweet/ sugery ice cream. That last ice cream you made, just put it back in the freezer just to harden up more.

you are my fav cake channel, no bull, no gatekeep, just nice cake and funny jokes. :3

Omg my daughter would be so down with the creamy pickles lol For a more gourmet ice cream you normally want a custard base. Cooked, eggs etc I have the LG Cuisinart ice maker and love it.

I just got mine a couple of weeks ago…helpful tip….the ice cream based recipes are best with the initial spin, then the mix in and back in the freezer - it scoops like regular ice cream and I never have to respin it. Sorbets and yogurt based ice creams I always have to respin after they go back in the teezer

I get so much joy from watching the two of you ❤️

My Grandma has one of these and absolutely loves it. She made a few batches of ice cream before I came up to visit her and it was sooo good. She just spoiled me with ice cream the entire time and took me shopping for toppings. I actually managed to get tired of it for a minute there 😅She definitely sold me on this and ended up getting one for myself when I got back home lol.

Great video! I think the issue with the premium ice cream is almost certainly the recipe. I make far too much ice cream for someone who doesn't sell it, and I can tell you that most of the recipes online aren't the greatest, and I think there are a few things that would dramatically improve the texture of yours. 1. I would add skimmed milk powder to your recipe - In a traditional "Churned" ice cream this would absorb air due to the added proteins, but in this case as it is essentially shaving a block of ice, this wouldn't change much in terms of air absorbotion, but it generally helps "bulk" up the ice cream (adds more solids), it helps the structure, and also the proteins reduce large ice crystal formation, resulting in a far smoother texture. 2. I would heat all the ingredients before freezing. In commercial ice cream, the ingredients are pasteurized for health and safety reasons, but also due to the fact that the heat enables the sugar to dissolve, and also to hydrate a stabilizer, which is what I am going to come onto next. 3. Use a stabilizer - stabilizers do wonderful things, such as reduce ice crystal size, enable a slower melting time, etc. There are many on the market (Locust Bean Gum, Guar Gum, Carageenan, Xanthan Gum, Cornstarch, Tara Gum, Gelatin, etc), but the one that is used most heavily in commercial ice cream is Locust Bean Gum (you can find this online quite easily). They typically use it in combination with small amounts of other stabilizers, but the LBG does most of the heavy lifting. Failing that, powdered or leaf gelatin is available in stores and works well. With something like Cornstarch, you will need so much of it to have an effect, it starts impacting the flavour, especially with simple flavours such as Vanilla or Fior Di Latte. Here's a recipe I've written for you, based off the Marble Slab list of ingredients that I hope you like: Marble Slab inspired sweet cream (makes 1KG): - 400g Full fat milk - 375g Heavy Cream - 150g Sugar - 45g Skimmed Milk Powder - 30g Corn Syrup - 3g Locust Bean Gum. I have used corn syrup as a "secondary sugar". Sugars play important roles in ice cream, not only as a sweetener, but it also stops some of the water from freezing, hence we are left with a scoopable product, rather than solid ice. Corn syrup is less sweet than sugar, but still has the same effect of lowering the freezing point. I've balanced this recipe to my personal preferences, which is an approximate sweetness of 17.4% (of that of eating an equivilant amount of sugar), and an ideal serving temperature of -14C. Heat the Milk, cream and corn syrup up in a saucepan to 40C. In a bowl, mix together all the dry ingredients, and add to the contents of the saucepan, stirring as you pour them in. Heat the mix to 85C, hold at 85 for 30 seconds, then transfer into a container to chill to room temp. Pour into the Creami container and freeze. Spin in the machine. You can use this recipe as a base, and add other flavourings to it (try infusing it with vanilla, or steep some mint in the milk, or add extracts to it). I would love to see more ice cream videos on the channel.

Love when your test gadgets from tiktok so fun and exciting and I always go by your review and before I buy it ❤

Thank you for this! I’ve been wanting to see an unbiased opinion on this machine.

So, I am currently wondering if the Ninja Creami is really worth the hype also and my research led to you and this video. Girl... I'm sold on the Creami AND you. You are soo badass! I'm so happy to have found you and I don't think I've ever subscribed to anybody else as quickly as I just did to your channel. Keep being yourself 'cause everybody else is taken and I flippin' adore you. Thanks for doing what you do and sharing it with all of us! 💞

We definitely need a “can it creami” 😂😂💗

I love the pitching of the manual, which is full of recipes for the machine 😂

Archie is such a polite pooch. Adorable! 😍 My hubby is not going to be happy I want yet another kitchen 'gadget'. Haha

Now I really wanna try all that flavours😋😋. Also, Your videos always make my day !! I love your vibe and confidence gurrl !!!

I can't wait to see Can It Creami. You should try to make sorbet out of different canned foods like pickles, beans, pineapple, etc.

I love how she tosses the instructions out lol too true hun Also gelato?! I love gelato

The sound effects with the unboxing are everything for me 👏🏼

*errrmmaahhhggoorrrddd please do the Can It Creami series!!!!!! i would absolutely love to watch that soooooooo much!! i can never get enough of the "can it ____" or "will it _________" food related episodes!! anytime i see someone doing one i am super stoked!! and i honestly think you guys would make the best one since you know your flavors so well but youre also adventurous enough to try more out the of ordinary recipes!! i am SO HERE for the pickle test like fkn hell yesssss!!!!!!!* 🙏🙏🙏🙏😆😆🙃😝

For the ice cream, run the container straight from the freezer. Your ice cream is way too soft. Just throw it in the freezer for an hour to firm it up. Also add 1/8 tsp of xanthan gum which will help with the icey and add body to the ice cream.

its so nice to see a non-sponsored review...I have been looking at this for a while (i have a few ninja products and they are all great) but wasn't sure how good it actually was! You should totally do a mini series, using all kinds of ingredients including actual protein powder, dairy alternatives, pickles, tomatoes (cold tomato soup..?)

Lori, thank you for making this video, I have needed this because every time I try to make something with mine, it always came out too powdery and I didn’t know what I was doing wrong!

Sound effects are ON POINT ! Great video!

I think the way Ninja basically knocked off a Pacojet ($6000+) and turned it into a $250 machine is pretty cool, but it's definitely not the most reasonable for the average person, size and price-wise. If you eat a lot of ice cream and like the creativity of experimenting I think it would be worth it for some people! I am one of those people. I need one of these.

Hey. I wanted to let you know that the little ASMR bit that ended in the snoot that deserved all the boops was very well done and clever. It seemed almost like a new editing style for your channel and I just wanted to put my two cents forward and say that I really enjoyed it. I hope to see more silly editing bits like that.

I've been wanting this and not even from watching tik tok!! Makes me want it more seeing it on youtube!!

Love the short series idea! ❤

Can we just take a moment to appreciate how absolutely gorgeous Laurie's hair is!?

I'd like to see you create some really amazing non-dairy or lactose-free options for those of us who can't eat dairy. Sorbet is also not my favorite.

I'm soo here for that series!!!

That has to be THE BEST ASMR UNBOXING i have ever experienced in my lifeeeee!!!!!!

I love the sticker peeling parts of the unboxing. Such a satisfying sound!

I'm lactose intolerant, so sorbet was the only thing at ice cream shops that I could until recent years. I looooooove mango sorbet!

YESSS!!!! Would love to see a series

love ur videos they always make my day ❤

This was a fun video. A Ninja Creami is on my wishlist. It was nice to see a non-sponsored review of the Creami. As much as I love pickles, I'm not sure I'd go that far though. Just saying. :)

Just ordered mine ! So excited !🎉❤

I will so watch more can it creami! I love these types of experimental videos! Maybe try pregnancy food cravings? 😋

personally, I love having a creami. its especially great to make dairy free ice creams, which I never had success with using ice cream makers. I also like being able to make any sort of creation possible, whereas with ice cream makers there needs to be specific ratios and ingredients (we used to have one). Its also great for smoothie bowls that are nice and thick because unless you have a vitamix, I've never been able to get thick smoothie bowls from just a blender. My favorite thing to make is dairy free frozen yogurt, it comes out amazing and the flavor possibilities are literally endless. oh and I have discovered for a creamier icecream, it needs to be higher in fat. I was first using almond milk for mine but it came too icey, so we switched to coconut milk (from the can) it now its perfect. I assume the same goes for dairy, use higher fat for more creamy smooth texture.

Thank you! I've been eyeing that machine because I'm dairy allergic and I can only eat one brand of vegan ice cream because of other allergens. And it's okay...but now, I could make my own flavors and choices. I just wasn't sure how well it worked.

My 5 year old loves your videos. She asks to watch you all the time. "Mama can I watch Laurie and Kevin?" You both are one of her favorite channels to watch. ❤

I absolutely rewatched that opening more than a few times, holy moly 😋

Starbucks drink in creami?? I would love a soy matcha ice cream!

The sight and sound of people eating irks me to the point that I'm irrationally angry. But Laurie's taste testing doesn't. Why? The happy smile? The fun atmosphere? Who knows, but thank you ❤

Yessss on the short series!

My goodness, your hair looks lovely in this video! I love your energy, too!

For anyone looking for Creami tips: 1) The cream cheese/jello powder goes in at the beginning before you freeze (only 1 tbsp is necessary) 2) You can microwave the pint (lid off) for 30 seconds to make it easier to scrape off any bumps 3) I recommend adding a tbsp of sugar or stevia for protein ice cream 4) You do not have to add more liquid before respinning (it can help, but it can also dilute the flavor. just continue to respin until creamy).

so glad you did this!! I am going to stick with Cuisinart and Jeni's ice cream recipes!!

I've had the Creami Breeze for like four months and literally have used it EVERYDAY. Adding in the pudding mix absolutely helps with the consistency. I also add in sugar free syrups for taste.

I've had one for a year and it's not like a long churned ice-cream, but with grandkids it's great you follow the manual freeze over night. Put in the refrigerator during dinner, pop the frozen container in the machine which shaves it for a few minutes. Then it's ready. (The cream cheese goes in at the beginning with the sugar, flavoring, milk and cream.) 😉👍💖

Speaking of buttercream, I’m totally down to see you jump in on this controversy between Ann Reardon and Sugarologie and try the buttercream color experiment to see which side your results land on 😇

You can buy a $60 ice cream bowl that can be used with your kitchen aid mixer (if you have one already) you just have to freeze the bowl (for at least 12 hours, so overnight), and you can add the ingredients at room temp right into it. Feel like it works better for me personally because I store the bowl underneath in a cabinet when not in use and it's literally the only extra attachment to the machine. I also think they sell cheaper similar machines that work the same way as this bowl, if you don't want to spend $250 on a machine that you may or may not use that much. Edit to add: Also I prefer the bowl method like I own because it's freezing as it stirs the ice cream, thus eliminating that iciness Laurie described problem.

I am LOVING your hair in this video!!

I’m getting back into ice cream making after a long hiatus, and one recommendation is to heat your ice cream base, either to the scalding point or to just starting to boil, then cool it and proceed (if you’re using eggs in your base, however, you might want to leave it on a low boil for about a minute, and always keep an eye on it, as the milk froth will boil over VERY quickly). Particularly with any bases that include milk, heating the milk breaks down proteins that would otherwise make the ice cream more icy. I had very good results with this method in the past using a freezer bowl Cuisinart maker. I just got a Whynter compressor maker and looking forward to getting back into it, making lower sugar whole milk recipes and refreshing sorbets ❤️😸

6:14 it froze all funky cuz water expands before freezing (@ 4ºC)... so the outside reaches that temp first, pushes the center up and rhen you get a bump ☺️

Keto Twins did this with a much cheaper machine -Dash, I think the brand was. Their machine had a bowl that would be frozen overnight; the ingredients would put in as is. I would totally watch a “Will It Creami?” series!

love that this popped up while i was eating applesauce sorbet made in my machine

I don’t normally like mouth sounds on ASMR but… I loved Archie’s adorable little mouth noises Here for the dog cuteness 🫶

I think an important thing to bring up is this is not making ice cream. This is making ground up ice, which while can be similar to ice cream, it is not legally ice cream. I'm sure if you look at the box, it'll probably say "makes frozen deserts" because it cannot make legal ice cream. That's also why the texture would be very grainy and icy. Great video, Laurie! Just want to make it clear to anyone wanting to try this.

I picked this machine up for $148 at walmart, everything we've tried so far has been amazing, short of when my partner found an old can of pineapples in the back of the cupboard and tried that 🙄

I feel like the Archie sightings are like your Easter Eggs. Lol I love his demeanor and your parenting of him.

😂 AsMr style unboxing, nice, great editing you guys! ❤

Another thing about this is you can freeze the stuff and just blend it in a blender. It's a way to make homemade ice cream that I've used for a while.

Oh! why does our adorable little Archie ask for permission get up on the couch? He needs to know hes the cutest little good boy EVERR!!!

Archie is the most polite pup I have ever seen. 😭♥️♥️

I would love to see a series of can it creami but I also want to see some ice cream cakes being made❤

Who else loves icing Artist? ✋ ❤ Edit: also do you have an easy royal icing recipe that is well detailed but still doesn’t take to many materials for BEGINNERS 😅 heh

The "hump" comes from it unevenly freezing. I find it is much more pronounced when using substitute sweetener and thickener/stabilizer like xanthym or guar gum. Those slow the freezing, it freezes from the outside in, which pushes the unfrozen up giving you the hump. For protein ice creams, I'll freeze it with the lid off for the first 12 hours or so. As long as there's nothing funky in your freezer it's fine, though there can be a little freezer burn taste if you leave it open for more than 24h

I love love love my Ninja Creami ❤ I have made a million different ice creams and sorbets and it's really hard to make a bad one. The recipe book it comes with is the best!!

Yes i would love to see y'all try and creami other ingredients for sure

I love most Ninja products so I have high hopes

This guy is so annoying!! He’s completely undermining the process of being a chef the entire time. I would be exhausted having around. “Why don’t you just eat the peaches instead of making it into a sorbet?” Seriously?? Why don’t you just chew the flesh off a cow instead of making into a steak or a cheese burger?? Honestly.. you have to work real hard to watch a chef make food and think “it’s just mixing ingredients together. Not that hard”

The smoothie bowl recipe in the recipe book included is my favourite

Yes, please do a series for the creami!

Thank you for this!!!