My dad loved ice cream. You could always count on finding at least three different quarts tucked away in my parents' freezer. Vanilla was his everyday favorite, but if there was butter pecan, you knew he was a happy man.
I love ice cream too, but I rarely keep it in the house because...well...I'll eat it. Every last bite. During the summer, Blueberry and I had a tradition of stopping at Dairy Queen for Mini Butterfinger Blizzards. It was the perfect treat on a warm day. Then, on our last visit, two mini Blizzards rang up to over $14. Yeah...I just can't justify that anymore.
Between the price of ice cream and my ongoing quest to cut back on sugar, I knew it was time to find another option. I experimented with several low-carb ice creams back in 2019, and honestly, they were all disappointing. They froze rock hard, took forever to soften, and even then the texture and flavor just weren't worth the calories or the carbs.
One of my favorite low-carb blogs, All Day I Dream About Food, recently shared a Chocolate Peanut Butter Ice Cream recipe. Chocolate and peanut butter has always been my favorite flavor combination whenever I visit Baskin-Robbins, so I immediately added this one to my must-make list.
There was just one problem.
Many of her ice cream recipes are made with the Ninja Creami. I've had one sitting on my Amazon wish list for nearly two years, but I could never bring myself to spend over $200 on an appliance I wasn't sure I'd use enough. Even during Prime Day, the discounts never seemed good enough.
Then last week I happened to check the price again. It was 43% off, and I had a $25 gift card waiting to be used. That brought the total down to just over $104. Suddenly, it became a whole lot easier to click "Buy Now."
The machine arrived a few days later, and yesterday I finally had all the ingredients to make my first batch of ice cream. Making homemade ice cream with the Creami does require a little patience—you mix everything together, pour it into the container, and let it freeze for a full 24 hours before spinning it.
Today was finally the big day.
After reading through the instructions, I crossed my fingers, hit the button, and watched the magic happen.
I'm officially in love.
Not just with the Chocolate Peanut Butter Ice Cream, but with the Ninja Creami itself. I couldn't believe how incredibly smooth and creamy the finished ice cream turned out. It honestly tasted like real ice cream—not a low-carb substitute. And the recipe? Absolutely delicious.
Of course, one successful batch wasn't enough. I've already collected about 20 Creami recipes, and I can't wait to start working my way through them. I have a feeling this little machine is going to be getting a lot of use around here.
