kerravonsen | Dec. 9th, 2022

So my Ninja Creami see previous post) arrived today. And as I had two pre-frozen tubs of ice cream base, I was able to start right away. After reading the manual, that is.

Being warned by the reviews, I wore headphones while operating the machine. That definitely helped.

Tub 1: 2 fresh mangoes pureed with 1 tablespoon of Natvia.

As expected, utterly delicious. I am currently eating it. It is worth noting that there is a thin 1-2mm crust of mango-ice on the sides of the container. Which makes sense, they would need to leave a portion un-smooshed so as to not risk the blade touching the sides of the tub and causing mayhem and destruction.

Tub 2: Frozen raspberries, milk (with 1 tablespoon of Natvia dissolved in it)

This worked too. Rich raspberry red, slightly tangy full-bodied raspberry flavour; you wouldn't have known it was solid raspberries interspersed with milk before it got pulverised -- except that one can see the original mix showing in the ice-crust on the sides of the tub.

I have now prepared a third tub, which is now in the freezer.

Tub 3: Coffee inspired by James Hoffman's recipe

I actually prepared it yesterday and it has been in the fridge awaiting the proper tub to pour it into. Considering that some people in the comments to the coffee ice cream video said that the mixture can only be improved by letting it sit in the fridge to let the flavours meld, I'm happy for that.

350ml coffee (made in pourover style with 35g ground coffee and 500ml water - I put the rest in a smoothie)
2 tablespoons Natvia
1/2 teaspoon Guar Gum
1 teaspoon Dutch cocoa
1/4 teaspoon citric acid powder
1/32 teaspoon salt

We shall see how that goes tomorrow.

I have two more tubs I can fill -- make that three, I just finished eating the mango sorbet. Yum.

( edited to add )