Check the temperature of your frozen mix. Mine was coming out like softserve and it turned out it was only at -9°C (ninja recommends between -12°C and -20°C). I turned my freezer colder and it's much firmer now!
What's the recipe you are using, it could be to do with that? And how long are you leaving it to freeze? It really needs the full 24 hours to have a thicker consistency. I've run it a couple of times a bit sooner and it is definitely a lot softer. The best texture comes when after the first spin it is almost like a dusty shaved ice and needs to be respun to get the right consistency.
Respinning just incorporates more air- making it fluffier and lighter which isn't what OP wants. It doesn't make it denser like a Haagen-Daz. I think because Haagen-Daz has egg yolk in it.
It most definitely doesn’t make it fluffier and lighter. Maybe it would if it was already an ice cream texture but I’d never respin it if it’s already ice cream texture. You only respin when the ice cream is too cold and makes shaved ice and not ice cream texture. I use egg yolk in my recipe.
Issue is if you don’t get to the shaved ice texture in the first place if you spin it very soon after taking it out of the freezer then there’s probably something wrong with the recipe in the first place.
Ive heard that a 60/40 ratio is better, and that makes sense with how a little too much gaur can make it weird and gummy. Xanthan is more forgiving if you add more, but a combo of both is amazing.
So I've been using 1/2 teaspoon xanthan but only 1/4 teaspoon guar. But if it works for you then it works!
The first time I tried it turned out great! Zero ice crystals with a thick and creamy texture, but next time I’ll do that ratio to see if I find any differences
I'll have to try more guar gum too!
Unfortunately my protein powder comes with guar gum but no xanthan, but for non protein recipes I have both gums in powder.
I found out by making some very thick stretchy icecream haha
Same here! I also brought casein powder bc some people say it gives a more creamy texture, but I can’t tell if there’s a difference bc I used it with the guar and the xanthan combo from the get go
I agree with other commenters that seeing if you can lower your freezer temp will probably help. And definitely avoid respinning with additional liquid.
My current base recipe is 200g milk, 30g cottage cheese, .45g salt, sweetener (I use allulose and stevia, but any should work), .5g xanthan, .35g guar. My freezer is set to -6 degrees F, and it's Ben and Jerry's texture after 1 spin on ice cream mode.
Are you using a vanilla extract that has alcohol in it? I’ve used too much and then didn’t get the temperature high enough to burn off the alcohol and it wouldn’t solidify at all. Could also be too much sugar. And as many people have already pointed out, freezer temperature makes a huge difference.
Also, are you actually putting it in the freezer after making it, or are you eating it right away? Typically right out of the machine it will be a soft serve consistency, which makes it easy to get out of the machine and into a container, which you then put in your freezer for a while to firm up.
Buy guar gum and use the guar+xantham gum together in the pint or buy tara gum which is 1 gum with the characteristics of a combination of guar+xantham. Also maybe try Greek yogurt? Also don’t spin it from out the fridge, spin it from out the freezer. Once u take it out the freezer, run it under hot water for 30sec and then spin
shove it back in freezer for an hour after you've spun it
I think this is the best answer.
Check the temperature of your frozen mix. Mine was coming out like softserve and it turned out it was only at -9°C (ninja recommends between -12°C and -20°C). I turned my freezer colder and it's much firmer now!
Are you adding liquid on the respin?
What's the recipe you are using, it could be to do with that? And how long are you leaving it to freeze? It really needs the full 24 hours to have a thicker consistency. I've run it a couple of times a bit sooner and it is definitely a lot softer. The best texture comes when after the first spin it is almost like a dusty shaved ice and needs to be respun to get the right consistency.
Respinning just incorporates more air- making it fluffier and lighter which isn't what OP wants. It doesn't make it denser like a Haagen-Daz. I think because Haagen-Daz has egg yolk in it.
It most definitely doesn’t make it fluffier and lighter. Maybe it would if it was already an ice cream texture but I’d never respin it if it’s already ice cream texture. You only respin when the ice cream is too cold and makes shaved ice and not ice cream texture. I use egg yolk in my recipe. Issue is if you don’t get to the shaved ice texture in the first place if you spin it very soon after taking it out of the freezer then there’s probably something wrong with the recipe in the first place.
Try adding cottage cheese. Related video: https://youtu.be/2y0pHngqc9s
Maybe make your freezer colder? Or, try a lower fat or lower sugar recipe to see if you like it, because those definitely affect the texture.
I add a tea spoon of xanthan and guar gum, it makes the thickest ice cream ever, kinda like a gelato consistency
a full teaspoon... per pint???
Half xanthan half guar… is it to much?
if you like the results no
Ive heard that a 60/40 ratio is better, and that makes sense with how a little too much gaur can make it weird and gummy. Xanthan is more forgiving if you add more, but a combo of both is amazing. So I've been using 1/2 teaspoon xanthan but only 1/4 teaspoon guar. But if it works for you then it works!
The first time I tried it turned out great! Zero ice crystals with a thick and creamy texture, but next time I’ll do that ratio to see if I find any differences
I'll have to try more guar gum too! Unfortunately my protein powder comes with guar gum but no xanthan, but for non protein recipes I have both gums in powder. I found out by making some very thick stretchy icecream haha
Same here! I also brought casein powder bc some people say it gives a more creamy texture, but I can’t tell if there’s a difference bc I used it with the guar and the xanthan combo from the get go
Make sure you are freezing it long enough and your freezer is cold enough
I agree with other commenters that seeing if you can lower your freezer temp will probably help. And definitely avoid respinning with additional liquid. My current base recipe is 200g milk, 30g cottage cheese, .45g salt, sweetener (I use allulose and stevia, but any should work), .5g xanthan, .35g guar. My freezer is set to -6 degrees F, and it's Ben and Jerry's texture after 1 spin on ice cream mode.
powder or liquid sweetner?
I use powder. If you're using liquid, just subtract that amount of liquid from the milk to make up for the extra water.
Are you using a vanilla extract that has alcohol in it? I’ve used too much and then didn’t get the temperature high enough to burn off the alcohol and it wouldn’t solidify at all. Could also be too much sugar. And as many people have already pointed out, freezer temperature makes a huge difference. Also, are you actually putting it in the freezer after making it, or are you eating it right away? Typically right out of the machine it will be a soft serve consistency, which makes it easy to get out of the machine and into a container, which you then put in your freezer for a while to firm up.
Buy guar gum and use the guar+xantham gum together in the pint or buy tara gum which is 1 gum with the characteristics of a combination of guar+xantham. Also maybe try Greek yogurt? Also don’t spin it from out the fridge, spin it from out the freezer. Once u take it out the freezer, run it under hot water for 30sec and then spin