Every Ninja CREAMi recipe worth keeping — tested, creamy, and yours to save.

Ice cream, sorbets, milkshakes, smoothie bowls, frozen yogurt, slushies, and gelato-style scoops — if it freezes, the CREAMi can spin it. Creambook catalogs tested recipes for all of them, each with macros per pint and respin notes for texture.

Yes — every recipe is spun in a real Ninja CREAMi and iterated until it comes out creamy, not icy or crumbly. Each one ships with a respin note telling you exactly what to add if the first spin fights back.

Yes. Every recipe includes a scaling note: multiply the ingredients by 1.5 for the 24 oz Deluxe tub and process on the Deluxe setting. The base chemistry is the same — only the tub size changes.

Icy texture usually means too much water and not enough fat or sugar in the base, an under-frozen pint, or a spin that needed one more pass. Add 1 tbsp of milk and RE-SPIN first — if it's still icy, our icy-fix guide walks through all seven fixes.

They're close estimates, computed per pint from a cited nutrition database using the exact ingredient quantities in the recipe, then rounded. Treat them as portioning guidance, not lab results — the full methodology is on the About page.

No. Creambook is an independent project — not affiliated with, endorsed by, or sponsored by SharkNinja/Ninja Kitchen. That independence is the point: honest testing without a brand filter.