Ninja Creami Cherry Sorbet (3 Ingredients) - Recipe Diaries (2024)

FAQs

Why is my Ninja creami sorbet crumbly? ›

TIP: If your freezer is too cold, the sorbet may look crumbly. If this occurs, select RESPIN to process the mixture a little more.

Ninja CREAMi Ice Cream Maker

We love our Creami. To use your frozen fruit, follow your instructions from the recipes that came with your Creami. If you want to make fruit ice cream thaw your fruit, place in a food processor and mix it with the vanilla ice cream recipe.

A machine freezes the base quickly and the churning action breaks up ice crystals resulting in a smoother texture. This can also be somewhat accomplished by stirring and mashing the sorbet three or more times while it is freezing – and then stirring and mashing again right before serving.

No guesswork – there's a Creami Recipe Guide included in the box, packed with delicious recipes to suit every taste. Complete with 3 BPA-free tubs to make and store your desserts, you can make up to 1.4L of delicious ice cream and create 3 different flavours at once to keep the whole household happy.

Why does my ice cream become icy? The presence of too much water in your ice cream mix can cause iciness. This could be from using high-water content ingredients or from not blending your mix sufficiently.

My frozen treat looks crumbly or powdery after processing. When bases are frozen in very cold freezers, they may come out crumbly. After running a One-Touch Program, use the RE-SPIN Program to make your frozen treat smoother and creamier.

Second, the instant pudding mix acts as a stabilizer in the ice cream. This means you don't need to add cream cheese to the base, like you do with many other recipes. It's a great dairy-free alternative for people who want to make dairy-free ice creams in the Ninja Creami.

So when I started experimenting with Ninja Creami recipes using pudding mix, I knew I wanted to try using gelatin mix, too. I'm happy to say that it works quite well! The gelatin mix not only provides flavor, but it gives sweetness as well, creating a treat that's both delicious AND easy.

Sugar plays a larger roll in the sorbet than just sweetening the fruit juice. It's also crucial for the sorbet's texture. Too little sugar and the sorbet becomes icy, too much and it can be slushy — hit the sugar level just right and the sorbet will taste creamy and melt evenly across your tongue.

Why do you add alcohol to sorbet? ›

Adding a bit of hard alcohol like vodka, tequila, or whiskey—all of which run around forty percent alcohol—to a frozen dessert helps prevent big ice crystals from forming in the mixture, resulting in a softer texture. You can freeze the water around it, but you can't freeze vodka.

If your sorbet is rock-hard after churning and freezing: Allow it to sit on the counter for 5 minutes to soften before scooping OR. Melt the base back down to liquid, add more sugar, or a bit of corn syrup, or a splash of alcohol, then re-churn and refreeze.

Ninja recommends freezing Creami bases for 24 hours, but we've had success with 8 to 12 hour freezing times, too.

But it takes a lot of force to repeatedly drill a blade through material that's frozen solid, and we could tell that the machine was working hard—maybe too hard. As we tested the Creami, it shook and smelled of burning plastic more than once. One taster even detected a burnt-plastic flavor in the ice cream.

The Ninja works in reverse

The Creami requires the ice cream mixture itself to be completely frozen but no part of the machine needs such treatment. Because of that, you can make as many varieties as you want in a single day, just as long as you've remembered to mix them and freeze them the day before.

For a Creamier Texture

If it's still crumbly after your first respin, add a tablespoon or two of liquid and respin again.

If the recipe is wrong sorbetti tend to become hard, crumbly & even separate, meaning you will find liquid juice at the bottom of the pan.

The more the temperature fluctuates up and down, the larger the water crystals become inside the sorbet, making the it less creamy and with a crunchy feel. When placed in the storage freezer, the Sorbet should always be stored in its tray and covered with parchment paper or clear film to avoid any loss of humidity.

Yes, you can refreeze Ninja Creami bases if you don't eat or serve the entire pint after processing it. The brand recommends flattening the top of your frozen treat before refreezing it, which I do with the back of a spoon.