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Every tested Creambook pint: ice cream, sorbet, milkshakes, protein, keto, and healthy spins — each with macros per pint, machine-model scaling, and a respin note so the first spin is never the last word. Filter by category, machine, diet, time, difficulty, or macros — stack as many as you like.
Hands-on time
High-Protein Pints
20g+ protein per pint — dessert that pulls its weight.
Under 200 kcal
Full pints under 200 calories — yes, the whole pint.
26 recipes matching your filters
Four things decide whether a pint comes out creamy, and none of them are the recipe's flavor. Get these right and the catalog below just works.
Undissolved sugar does nothing for the base — it lowers the freezing point only once it is actually in solution. Whisk or blend for a full 60 seconds, until no grit remains at the bottom of the bowl. This one step prevents more icy pints than any other.
Ninja's spec is a minimum of 24 hours, upright, on a genuinely level shelf. An angled pint freezes into hard and soft zones, and the paddle shaves the hard zone into ice while skipping the soft one. Check the shelf with a level, not by eye.
Bases expand as they freeze. An overfilled pint climbs the container walls, freezes unevenly at the top, and the paddle cannot reach the whole surface. The line is there because the paddle's reach ends just above it.
ICE CREAM for dairy-led bases, SORBET for fruit, LITE ICE CREAM for lean, low-sugar, and protein bases. A protein base on ICE CREAM spins drier than it should, and a fruit base on ICE CREAM shaves into flakes. The mode chip on every step tells you which one.
Planning a bigger batch? Deluxe recipes cover the ×1.5 scaling, and the creamify guide explains what the paddle is actually doing.