Ninja Slushi Milkshake Recipe

So What is a Ninja Slushi Milkshake?

Ninja Slushi Milkshake Recipe

Were you watching the new Ninja SLUSHitm Professional Frozen Drink Maker, then you most likely saw that it is not just a slushie machine. It has five set programs, Slush, Spiked Slush, Frappe, Milkshake, Frozen Juice and an inbuilt cooling cylinder with an auger that keeps the liquids frozen evenly. It implies that you can add your milkshake base, make Milkshake and the machine will chill and mix the drink into a thick sippable consistency without the use of ice. The RapidChilltm system of the SLUSHi is actually set to operate over that entire frozen beverage range and can hold a completed batch cold in the tank hours without becoming party unfriendly. Authoritative listings and retail sites make shouts of no ice required, 5 preset, and a large 88 oz (2.6 L) capacity capable of holding over 7 servings and freezing them as long as 12 hours–convenient should friends be late.

Regarding time, SLUSHi recipes typically require 15-60 minutes of time based on your starting temperature, overall volume and ingredients (sugar and fat freeze differently than plain water). It is what the manufacturer says and is in line with hands on review that has tried out various beverages, ranging all the way to soda slushies to frappes and milkshakes.

As a companion to Ninja other frozen treat products, the SLUSHi is positioned beside the Ninja CREAMi (dairy ice cream, soft serve, sorbets, and milkshakes) and of course, Ninja blenders that can whip you a classic milkshake as well. The distinction: SLUSHi chills and stirs and CREAMi blends solids into creamy delights; the blender macroshear and depend on what you put in it, by temperature.

Slushie vs. Milkshake: Texture and Ingredients 101

Clear the air: a slushie is mostly ice-free (or frozen liquid crystals), and that is that granulometry of drinkable snow. A milkshake is constructed out of ice cream + milk to provide a creamy texture that is sipped (or spooned) and with a smile. On that basis, food guides and beverage clarifiers will always segregate smoothies, slushies and milkshakes, milkshakes are dessert leaning with heavy cream, whereas slushies are icy and graining.

Then what about Ninja SLUSHi? It is an ice-cream drink manufacturer that on the one hand serves two worlds with RapidChill and those five presets, such as Milkshake. You are not putting ice to your base of the milkshake; the device pulls down the temperature and mixes until it reaches that iconic thick milkshake level- everything within the device. It translates to a reduced number of blender stop and scrape instances and an even lesser opportunity that you might end up accidently pouring the shake.

The Ninja SLUSHi is an efficient milkshake mixer.

The cooling cylinder and auger of the SLUSHi are designed to freeze and combine evenly and you do not have areas of over frozen grit or warm ribbons. The temperature and texture options allow you to get thicker or thinner than the default and the 88 oz size feeds a crowd without having to be replenished regularly. The brand mentions that different drinks take different times to settle, based on ingredients, volume, and initial temperature–a batch of milkshake may take 15 to 60 minutes to full volume, small portions are likely to be finished sooner.

Two additional advantages:

(1) No ice to water down the flavor as it melts,

(2) an easy rinse cycle and dishwasher safe components to accelerate the cleaning process (so you can switch between Cookies and Cream to Strawberry within a few minutes). Those features of cleanup are specifically mentioned in retail listings and the official page.

Ingredients & Equipment You Will Need (with Smarter Resources)

In its most basic form, a Ninja Slushi Milkshake only requires ice cream + milk. It is the age-old recipe almost every test kitchen and milkshake manual concurs on- ice cream to provide body, milk to fine tune the thickness. Add flavor enhancers (cocoa, syrups), texture enhancers ( cookie crumbs ) and aromatics (vanilla, espresso, spices) there.

Basic shopping list (vainicola vanilla):

Vanilla ice cream (best body is full fat)

Whole milk (or any milk of your choice) cold.

Vanilla paste or vanilla extract.

Additional Ingredients Optional: sugar or simple syrup to make it sweeter.

Optional texture adjustment: 1/8 tsp of xanthan gum (to enhance body, this is optional, and is necessary in dairy free/protein versions)

Gear:

Ninja SLUSHitm (FS301 or other) with Milkshake preset (or Ninja CREAMi / Ninja blender, below)

Trick: Use colder ingredients- colder ice cream, cold milk and the SLUSHi will achieve the desired consistency sooner. This goes in line with the time guidance in the brand which output is determined by starting temperature.

Choose Your Base: Dairy, Dairy Free, or High Protein.

Dairy: Full fat ice cream and whole milk are the winners where that diner style of thickness is concerned. Mouthfeel is provided by increasing the fat, and the structure is stabilized as the machine chills. (Milkshake primers normally advise using full fat dairy to ensure a good texture.)

Dairy free: vegan ice cream (oat, coconut, almond) and plant milks will work well in great shakes. Coconut ice cream is smooth and creamy in texture and oat milk is neutral. Multiple Ninja recipes particularly mention dairy free substitutes (vegan ice cream + oat milk).

High protein: Add in protein powder, peanut butter, or a scoop of Greek style yogurt (dairy or plant based). When you make it with whey or a vegetarian protein, only a small pinch of xanthan will prevent the shake separating and make it spoonable a common trick in the smoothie/milkshake communities.

Texture Science: How to make Thick, Spoon able Shakes.

A thick milkshake is approximately fat content, low initial temperature and restricted dilution. The higher fat and lower overrun (reduced air) premium ice creams normally give your shake a richer, thicker body; colder milk/ice creams takes less time to achieve desired texture; and no additional ice ensures that flavors are not washed out. (Consumer facing explainers on shake thickness are always focused on fat percentage, overrun and temp as the trio of giants).

A pinch of xanthan gum ( 1/8 -1/4 tsp per ~16-20 oz shake) can be used when you have low fat bases or protein powders to bind water and fat phases forming that delicious creamy, thick drink. Not too much–xanthan is an ingredient that can be easy to fall into and make things too slippery or gummy.

Fattening note: The official documentation accompanying the SLUSHi states that it must be slushed with the use of sugar in order to freeze. Although a milkshake is already a mix of sugars (in the form of milk/ice cream), this is the reason why 100% sugar free liquids can not form a set like one without an approved option.

Cola Cream or Coffee Cream? Fun Mix ins & Add ins

When you feel like being playful, the SLUSHi can be used to drink frappes and even frozen coffee bases, meaning there is nothing under brand to fold coffee into a milkshake. Reviews and shopping pages demonstrate how easily the device can cope with milkshakes, frappes, and frozen juices- and even say that the device can slush chocolate milk (which can be used as a base of chocolate shake when you add more dairy solids).

For add ins:

Dessert: Oreos, peanut butter cups, toffee bits.

Fruits: Ripe mango, Strawberries, banana, frozen cherries.

Sauces:Hot fudge and caramel and strawberry compote.

Crunch: Plucked nuts, smashed waffle cone.

The Classic Vanilla Definitive Ninja Slushi Milkshake Recipe.

This is the base recipe to learn since it will impart to you the texture feel that you will apply to all other flavors. Ratios shake one tall generously; pour in your SLUSHitop 88 oz party batch.

Ingredients (per 16-18 oz serving):

2 cups (approximately 300-320 g) vanilla ice cream, extremely icy.

1/2 cup (120 ml) cold whole milk (start here, and add additional only when necessary)

1/2 tsp vanilla extract (or 1/4 tsp vanilla bean paste)

1-2 tsp simple syrup or sugar, optional (to taste)

Add finely grained salt (enlivens taste)

Optional: 1/8 tsp xanthan gum to add more body (omit when full fat dairy and premium ice cream are used)

Setting (Ninja SLUSHi–Milkshake Preset):

1) Refrigerate (5-10 min in fridge) as ingredients are measured. Reducing the cycle time is achieved by colder inputs. [1].

2) To vessel: milk – ice cream – vanilla – sugar – pinch salt (and xanthan in case of usage).

3) Select Milkshake, lock the vessel. Begin on default texture initially.

4) Check at 12-15 minutes. In case the flow appears thin, allow to flow, and in case the flow appears thick and ribbon y, pour a small test. Most milkshake bases reach a sweet spot that is much less than 60 minutes (the time also varies with temperature, fat and volume).

5) Thickness: You can make it thicker by selecting temperature/texture, and go to thicker than preset. A splash of cold milk will do you fine in case you want to be a bit thinner.

6) Pour and decorate: whipped cream, sprinkles, cherry–go traditional.

7) Rinse cycle: Run the inbuilt rinse in case the flavor changed; the components can be washed with the dishwasher when they want to do a thorough washing at a later stage.

Time window: Ninja mentions 15-60 minutes depending on the ingredients, volume, and temperature at which it is made. Cold dairy milkshakes of small volume tend to finish closer to the bottom.

Nutrition Friendly Alternatives (Lower Sugar, Dairy free, Protein)

Lower sugar:

Use light ice cream or no sugar added ice cream.

Replace sugar with allulose or erythritol (the pages of the book Ninja mention in particular that you should use sanctioned sugar free slushing performance substitutes). In the case of milkshakes, this would keep the milkshake body and not grainy.

Dairy free:

Replace oat or coconut vegan vanilla ice cream and oat milk. Ninja recipes frequently provide dairy free options (e.g. in-text calls like MAKE IT DAIRY FREE).

Shakes made of plant based foods occasionally separate; a pinch of xanthan makes it creamy.

Protein boost:

Add 1 scoop vanilla protein into the milk then pour into the vessel or 2 tbsp peanut butter to add flavor and texture. Several approaches to protein shake used in the Ninja CREAMi community can be adapted to SLUSHi; binding agents can be used to maintain it smooth.

5 Tasting Tempations You will repeat over and over.

Rule of the house: freeze the ice cream:milk base and replace it with flavoring ingredients. When the solids (cookies, fruit) are altered, modify the milk.

1) Cookies & Cream

Topping: whole milk + vanilla ice cream.

Add ins: 1/2 Oreos, crushed; 1 tbsp fudge sauce.

Notes: Add cookie crumbs to the vessel once the bottom is flowing to avoid clogging the mixture as they become evenly dispersed throughout the mixture. To increase a cookie profile, sprinkle more of it on.

2) Double Chocolate Fudge

Base chocolate ice cream + whole milk.

Add ins: 1-2tbsp cocoa syrup or hot fudge; pinch of espresso powder.

Notes: Add less milk–chocolate syrups dilute the mixture. Adjust at 10-12 minutes. To make it very cocoa-intensive, opt in a dark chocolate ice cream. New Yorkers prefer their chocolate to be dense and creamy, a consistency that is optimal with full fat chocolate (as verified in recipes by Ninja’s Test Kitchen “Thick Chocolate Milkshake” and CREAMi).<|human|>New Yorkers like their chocolate to be heavy and rich, a texture that works best with full fat chocolate (as confirmed in recipes by Ninja’s Test Kitchen Thick Chocolate Milkshake and CREAMi).

3) Strawberry Cheesecake

Base: vanilla ice cream + milk + 2 oz soft. cream cheese.

Add ins: 1/3 cup jam or compote of strawberries, jam should be thick; 1-2 graham crackers, crushed.

Notes: Cream cheese will provide cheesecake like silkiness, so be careful with the sweetness and salt to maintain the balance.

4) Mango Lassi Milkshake

Base: vanilla ice cream 1/ 4 -1/2 cup Greek yogurt 1/2 cup thick mango puree

Additions Pinch cardamom, squeeze lime.

Notes: This is more luxurious than a conventional lassi– imagine dessert lassi. In case the yogurt is sour, then added sweetener may not be necessary.

5) Boozy Creamsicle (Adults Only)

Base: vanilla ice cream + milk + 1-11/2 oz orange vanilla rum (or vanilla rum and a little OJ)

Add ins: Orange zest, optional

Notes: The CREAMi menu features a Boozy Creamsicle Milkshake and mentions that you can modify the consistency with 1-2 tbsp milk and RE SPIN, that philosophy works here also, go light with the alcohol, which dilutes structure.

Don’t Have a SLUSHi? Prepare it in the Ninja CREAMi or a Blender.

The creamify machine is the SLUSHi chill and stir pro. Milkshake works on CREAMi is basically a spin in the style of a blender within the pint, which implies that you can have a milk shake right now, using store purchased ice cream + milk (need no 24 hour freeze when no base is being built). Recipes of the official Ninja Test Kitchen milkshakes adopt that same strategy and provide milk/vegan alternatives.

In the meantime, a Ninja blender can surely prepare thick shakes just by mixing ice cream + milk. It is quick and easy, and NINA guide books and cookbooks enjoy milkshakes and ice creams with respect to typical blenders.

CREAMi Milkshake, Step by Step.

Ingredients (per pint):

21/4 cups chocolate or vanilla ice cream (dairy or vegan ice cream)

3/4 cup cold milk (dairy or plant)

Method (CREAMi):

1) https: Add ice cream and milk to the pint.

2) Screw on the blending jar and choose Milkshake.

3) Cook about 2 minutes; most recipes recommend re spin in case you prefer to have finer consistency. The contents of the milkshake in the Test Kitchen states that it should be poured into a 1-2 tbsp milk, and that it can also be used to adjust the thickness of the milkshake- RE SPIN fine is helpful in case your pint is too thick.

4) Add mix ins following the first mixing to prevent being pulverized to dust (Oreos, nuts, etc.).

5) Pour and garnish.

There are a number of third party manufacturers who show CREAMi chocolate milkshakes using only ice cream + milk, proving the speed with which the workflow can be completed.

Blender Milkshake, Instructional.

Ratios (per 16-18 oz serving):

2 cups ice cream

1/2 cup cold milk

Additional flavoring of choice (1-2 tbsp syrup, fruit, etc.)

Method (Ninja blender):

First, milk, followed by ice cream then flavorings.

2) Pulse and then blend on low medium till smooth. The result of over mixing dilutes it.

3) Add 1- 2 tbsp milk if too thick and add scoop of ice cream if too thin.

Blender slushie guides (ice based drinks) emphasize the fact that powerful blenders are the best carvers of ice; this also applies to milkshakes: a sharp blade assembly in the Ninja, cold dairy and less time to blend make a milkshake the creamiest.

Troubleshooting & Pro Tips

Problem: It’s too thin.

Fix: Sub full fat ice cream/milk -cut back milk 1-2 tbsp -add small pinch xanthan, on heavier setting, SLUSHi may need a few more minutes to run. (Xanthan has been proven as a food grade thickener with dairy systems–this time do not overdo it)

Problem: It’s icy or grainy.

Fix: This is normally low fat/low solids or lack of sweetness. You can add a little more ice cream percentage, or even a little more sugar/syrup (the SLUSHi itself will alert you when you need sugar to slush properly; milkshake will usually have enough but extremely sugar light mixes may feel palsied).

Problem: It is not dispensing smoothly out of the SLUSHi.

Fix: Activate a little thinner temperature or splash a little milk and wait 2-3 minutes till the auger mixes and re-attempt. According to users and reviewers, the low temperature settings result in fatter output which requires a nudge.

Problem: Flavor is dull.

Fix: Add a pinch of salt; high cocoa chocolate or real vanilla; swirl with fudge or a fruit compote to add a burst of flavor.

Pro Cleanup: The SLUSHi has a Rinse Cycle and dishwasher safe ability; reviewers like the ability to jump to the next flavor quickly with an in between rinse.

Scaling, Safety and Storage of Parties.

Serving & short holding: Milkshakes are fresh at the best. When batch making a party, the SLUSHi can keep the batch cold during at least 12 hours so when they arrive, people can self serve and avoid the repetitive melting and refreezing in individual pitchers.

Basic foods safety: Dairy shakes are TCS foods (Time/Temperature Control for Safety) in food service lingo. Cold holding of 41degF (5degC) or less is always maintained by FDA Food Code and state health departments to reduce the growth of pathogens in dairy. Store ingredients and finished product at low temperatures, and spend as little time at the danger zone (41-135degF / 5-57degC).

Scaling up: With the 88 oz SLUSHi, use the traditional proportion (approximately 4 parts ice cream: 1 part milk) without changing the amount of sweet, just make it taste good. Cold mass starting ingredients reduce the cycle – pre chill milk and ice cream at the firm end of scoopable.

Fast answers (Most Asked Questions by Readers)

Q: Does the Ninja SLUSHi require sugar to operate?

A: With slush presets, yes–According to the documentation published by Ninja, slushing should contain sugar (or a known alternative) in order to freeze. Milkshakes contain inherent sugar in the ice cream and milk and therefore they usually grind themselves.

Q: Is it possible to drink chocolate milk or cold brew coffee as my base?

A: You can–retail pages even refer to chocolate milk and coffee as liquids which change in the unit. In the case of a milkshake, ice cream alone will provide you with fat and solids. In the case of frappes, coffee + sugar is a good combination.

Q: Is there any ice that I have to add to SLUSHi?

A: Nope. The RapidChill system freezes the liquid- no ice needed, that is why the flavors do not get diluted and remain in the system.

Q: What is the duration of a batch of milkshake?

A: The length of time will vary based on the volume, initial temperature and ingredients-the brand mentions 15-60 minutes. Smaller/cold dairy batches tend to get completed earlier.

The Recipe Card (Copy & Save)

Ninja Slushi Milkshake (Premium Vanilla)

2 cups vanilla ice cream (full fat, excessively cold)

1/2 cup cold whole milk

1/2 tsp vanilla extract

1-2 tsp sugar or syrup (optional)

Pinch salt

(Optional) 1/8 tsp xanthan in lieu of low fat or dairy free bases.

Add mixture, add ingredients (milk first), choose Milkshake.

At 12 -15 min; thicken or thin with controls/milk.

Pour, garnish, enjoy.

Rinse cycle to change flavors; can be put in the dishwasher.

Some Additional Bonus Ideas to Test this Night.

Peanut Butter Cup Shake: Chocolate ice cream + milk + 2tbsp peanut butter + crushed PB cup.

Espresso Brownie: Vanilla base + 1 shot cold espresso + brownie pieces towards the end.

Strawberry Shortcake Vanilla bottom + strawberry jam + shortbread crumbs.

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