I got my Ninja Creami Ice Cream Maker at the end of June and have been churning out loads of WFPB ice creams in it.

Some of the recipes are from the ones I found online and a lot are based on Kathy Hester’s THREE Ninja Creami eBooks.

The Ninja Creami Experience (this is an online video course) USD97: https://rawchefyin--kathyhester.thrivecart.com/ninja-creami-experience /
WFPB Ninja Creami eBook 2 USD19.99: https://rawchefyin--kathyhester.thrivecart.com/wfpb-ninja-creami-ebook-2 /
Go here for WFPB Ninja Creami eBook 3 USD24.99:https://rawchefyin--kathyhester.thrivecart.com/wfpb-ninja-creami-ebook-3 /
WFPB Ninja Creami e-Cookbook 1 (included in the Ninja Creami Experience) USD19.99:
https://rawchefyin--kathyhester.thrivecart.com/wfpb-ninja-creami-e-cookbook-nce /
Here’s what I’ve discovered so far…

Banana Date Pecan - the banana taste was too strong for me because in Malaysia, bananas have a very strong taste compared to the bananas you get in the US stores. If I want to use bananas as a thickener, I will have to buy the Dole bananas which are mild tasting.What was really nice was the pecans as the mix-ins.
Watermelon Sorbet recipe by Kathy Hester - this was perfect!
Mango Coconut Sorbet - even though Ninja Creami says you don’t need to blend if you have mashed up fruit, I’d still blend it as you get better texture.
Sweet Dreams Tea Ice Cream. Using silken tofu in Malaysia - the tofu flavour is strong. Tastes like our local dessert Tau Fu Fah. Also a bit icy. Needs more fat.
Pistachio Rose - I made macadamia + hemp milk. Next time I must remember to strain the macadamia as Mr Jazz Guitarist said it’s grainy. For the thickener I used brown rice + silken tofu. I could taste the brown rice so I won’t be using brown rice as a thickener anymore. I saw that Broccoli mum used white sushi rice, I will try that as I do have some sushi rice.
The homemade red bean paste recipe by Kathy Hester is DIVINE. And sugar-free!! Will definitely be making more in the future.
Red Bean Ice Cream - I decided to try out a brown rice + hemp as a thickener. I think the hemp seeds are too strong, if I do use hemp, I’ll stick to 1 tablespoon. The testers could also taste the brown rice, so I will stop using brown rice as a thickener.
Matcha Ice Cream - I used Kathy’s Oat Cream recipe which is in eBook 1, eBook 2 & eBook 3 under the Staples section. I quite liked the oat cream. However Vicki’s Matcha Ice Cream recipe felt a bit icy so I would add more fat the next time. The red bean paste went really well with the matcha. Also, my matcha powder is quite old so the green colour doesn’t really come through.
Kathy’s Hazelnut Ice Cream is SUPERB. This is a recipe in WFPB Ninja Creami eBook 2. I used cashews to make the milk and also included 1 vanilla pod.
Ube Ice Cream - I used coconut and cauliflower as thickeners. I could taste the raw cauliflower so I won’t be using it again. Mr Jazz Guitarist liked it as it didn’t taste heavy like the nut-based ice creams and ate all 3 scoops of it. Also need to use a lighter sweetener as the dates gave it a dark brown colour. Maybe use date powder altho Kathy does caution that date powder doesn’t dissolve like normal sugar.
Milk Chocolate Turtle Ice Cream, recipe from eBook 3 - I used cooked white quinoa as the thickener and this turned up perfect! Made some adaptations to it and used pandan powder instead of vanilla powder.

Today I will be spinning the Blue Spirulina Ice Cream… the next time I write to you, I’ll tell you how it goes!

Your Ninja Creami obsessed chef,

Raw Chef Yin

P.S. I get a small commission if you buy any of the Ninja Creami eBooks using the links in this email at ZERO extra cost to you.

For those who use my affiliate links above to buy the eBook, I will share the video of how I made the red bean paste as well as the red bean ice cream soon. I’ve already recorded the video, so I just need to edit and upload them for you.

Thank you for your support! 🙏💚

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