One factor about me: I love ice cream. One factor about my lactose-intolerant husband: So does he, which does not precisely bode properly for me and our shared residing house, in the event you catch my drift.
Due to his, ahem, aromatic refusal to acknowledge that he’s, in reality, lactose-intolerant, I am at all times looking out for recipes that can fulfill his candy tooth with out upsetting his abdomen. I do not want store-bought dairy-free desserts, as a result of I discover that they typically both comprise questionable components or do not ship that quintessential creaminess of conventional ice cream.
So after I began seeing viral movies of the Ninja Creami ($250) whipping up non-dairy ice cream that folks swore tasted simply nearly as good as the actual factor (and appeared fairly dang scrumptious, too), my curiosity was piqued.
My husband was (clearly) on board after I informed him we have been going to conduct an ice cream experiment: evaluating the flavour, texture, and “unwanted side effects” of store-bought dairy ice cream with each a dairy and non-dairy home made recipe utilizing the Ninja Creami. Consuming ice cream within the identify of science? Principally our dream job.
Ninja Creami Deluxe w/ 4 XL Containers — $190.00
Sale Value: $190 (Unique Value: $280 if bought individually)
- Can be utilized to make ice cream, sorbet, milkshakes, slushies, and extra
- Very straightforward to make use of, even on first try
- Can simply substitute components to make customary recipes dairy-free, lower-sugar, and so forth.
- Comes with 4 extra-large pints so you may at all times have frozen treats within the freezer
- BPA-free and dishwasher-safe components
- Mixtures should be frozen for twenty-four hours earlier than they’re able to mix into ice cream, however you can also make a number of pints upfront for on-demand snacking
- Expensive when not on sale
To start out our experiment, we selected one of many 30+ recipes from the booklet that got here with the Creami: Double Cookie Chocolate utilizing entire milk, cream cheese, and heavy whipping cream (so, heavy on the dairy). Mixing collectively the six components took lower than 5 minutes, after which into the freezer it went. The next night, we devoted a complete of six minutes to processing the pint on “ice cream mode” (I needed to do it twice to get the feel proper), including our cookie items, and processing as soon as extra on “mix-in” mode.
The outcome? Significantly decadent, chocolatey ice cream that gave our favourite pint a run for its cash on taste. The feel was lighter than your common scoopable ice cream, however denser than gentle serve—the candy spot in the event you’re like me and you favor your ice cream to soften only a contact earlier than digging in.
The next evening, we sampled our dairy-free try with Strawberry. From the usual recipe, we subbed heavy cream for unsweetened coconut cream and agave nectar for corn syrup. We’re not large followers of coconut, so I used to be just a little skeptical that the style could be masked by the strawberries. However to my shock, there was no hint of coconut taste within the completed product, and the feel was practically equivalent to the chocolate ice cream we made the evening earlier than.
The most effective half? If I hadn’t informed my husband the strawberry ice cream was dairy-free, he by no means would have guessed, aside from the truth that his digestive system was (blessedly) not rumbling in grievance the complete subsequent day. Name {that a} win for me, for science, and for lactose-intolerant ice cream lovers in all places.
