stdClass Object
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[ip] => 3.236.70.233
[server] => HTTP_X_FORWARDED_FOR
[country] => US
[continent] => NA
[message] => HTTP_CLIENT_IP: [] / HTTP_X_FORWARDED_FOR: 3.236.70.233 / HTTP_X_FORWARDED: [] / HTTP_FORWARDED: [] / REMOTE_ADDR: 172.31.13.223 / I grabbed your IP address from [HTTP_X_FORWARDED_FOR] and I think it is 3.236.70.233
)
CREAMi PREP TIP: Make the most of your time by prepping several CREAMi™ Pints at once! Incorporate your favorite ice cream ingredients into your weekly grocery trip, then, Creamify™ on demand whenever a craving strikes! Looking for more pints? Purchase more at www.ninjacreami.com.
Step-by-step instruction without your screen going to sleep
165g
unsweetened coconut cream
60ml
monk fruit sweetener with erythritol
2 tablespoons
raw agave nectar
5-6 drops
green food coloring
1/2 teaspoon
mint extract
240ml
unsweetened oat milk
3
chocolate sandwich cookies, cut in quarters, for mix-in
256g
unsweetened coconut cream
113g
monk fruit sweetener with erythritol
3 tablespoons
raw agave nectar
7–8 drops
green food coloring
3/4 teaspoon
mint extract
370g
unsweetened oat milk
4–5
chocolate sandwich cookies, cut in quarters, for mix-in
3/4 cup
unsweetened coconut cream
1/4 cup
monk fruit sweetener with erythritol
2 tablespoons
raw agave nectar
5-6 drops
green food coloring
1/2 teaspoon
mint extract
1 cup
unsweetened oat milk
3
chocolate sandwich cookies, cut in quarters, for mix-in
1 cup + 2 tablespoons
unsweetened coconut cream
1/3 cup
monk fruit sweetener with erythritol
3 tablespoons
raw agave nectar
7–8 drops
green food coloring
3/4 teaspoon
mint extract
1 1/2 cups
unsweetened oat milk
4–5
chocolate sandwich cookies, cut in quarters, for mix-in
Utensils
Large Bowl
Whisk
Step 1
In a large bowl, whisk the unsweetened coconut cream until smooth. Add the monk fruit sweetener, raw agave nectar, food coloring, and mint extract and whisk until well combined and monk fruit sweetener is dissolved. Add oat milk and whisk to combine.
Step 2
Pour base into an empty CREAMi™ Pint. Place storage lid on pint and freeze for 24 hours.
Step 3
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 4
Select LITE ICE CREAM.
Step 5
Use a spoon to create a 1 ½-inch (3.8 cm) wide hole that reaches the bottom of the pint. Add cookie pieces to the hole and process again using the MIX-IN program.
Step 6
When processing is complete, remove ice cream from pint and serve immediately.
Step 1
In a large bowl, whisk the unsweetened coconut cream until smooth. Add the monk fruit sweetener, raw agave nectar, food coloring, and mint extract and whisk until well combined and monk fruit sweetener is dissolved. Add oat milk and whisk to combine.
Step 2
Pour base into an empty CREAMii® Deluxe Pint. Place storage lid on pint and freeze for 24 hours.
Step 3
Remove Deluxe Pint from freezer and remove lid from Deluxe Pint. Refer to the quick start guide for bowl assembly and unit interaction information.
Step 4
Select TOP, FULL, or BOTTOM, then use the dial to select LITE ICE CREAM.
Step 5
Use a spoon to create a 1 1/2-inch wide hole that reaches the bottom of the Deluxe Pint. Add cookie pieces to the hole and process again using the MIX-IN program.
Step 6
When processing is complete, remove ice cream from Deluxe Pint and serve immediately.
In a large bowl, whisk the unsweetened coconut cream until smooth. Add the monk fruit sweetener, raw agave nectar, food coloring, and mint extract and whisk until well combined and monk fruit sweetener is dissolved. Add oat milk and whisk to combine.
165g
unsweetened coconut cream
60ml
monk fruit sweetener with erythritol
2 tablespoons
raw agave nectar
5-6 drops
green food coloring
1/2 teaspoon
mint extract
240ml
unsweetened oat milk
3
chocolate sandwich cookies, cut in quarters, for mix-in
256g
unsweetened coconut cream
113g
monk fruit sweetener with erythritol
3 tablespoons
raw agave nectar
7–8 drops
green food coloring
3/4 teaspoon
mint extract
370g
unsweetened oat milk
4–5
chocolate sandwich cookies, cut in quarters, for mix-in
3/4 cup
unsweetened coconut cream
1/4 cup
monk fruit sweetener with erythritol
2 tablespoons
raw agave nectar
5-6 drops
green food coloring
1/2 teaspoon
mint extract
1 cup
unsweetened oat milk
3
chocolate sandwich cookies, cut in quarters, for mix-in
1 cup + 2 tablespoons
unsweetened coconut cream
1/3 cup
monk fruit sweetener with erythritol
3 tablespoons
raw agave nectar
7–8 drops
green food coloring
3/4 teaspoon
mint extract
1 1/2 cups
unsweetened oat milk
4–5
chocolate sandwich cookies, cut in quarters, for mix-in
Step 2 of 6
Pour base into an empty CREAMi™ Pint. Place storage lid on pint and freeze for 24 hours.
165g
unsweetened coconut cream
60ml
monk fruit sweetener with erythritol
2 tablespoons
raw agave nectar
5-6 drops
green food coloring
1/2 teaspoon
mint extract
240ml
unsweetened oat milk
3
chocolate sandwich cookies, cut in quarters, for mix-in
256g
unsweetened coconut cream
113g
monk fruit sweetener with erythritol
3 tablespoons
raw agave nectar
7–8 drops
green food coloring
3/4 teaspoon
mint extract
370g
unsweetened oat milk
4–5
chocolate sandwich cookies, cut in quarters, for mix-in
3/4 cup
unsweetened coconut cream
1/4 cup
monk fruit sweetener with erythritol
2 tablespoons
raw agave nectar
5-6 drops
green food coloring
1/2 teaspoon
mint extract
1 cup
unsweetened oat milk
3
chocolate sandwich cookies, cut in quarters, for mix-in
1 cup + 2 tablespoons
unsweetened coconut cream
1/3 cup
monk fruit sweetener with erythritol
3 tablespoons
raw agave nectar
7–8 drops
green food coloring
3/4 teaspoon
mint extract
1 1/2 cups
unsweetened oat milk
4–5
chocolate sandwich cookies, cut in quarters, for mix-in
Step 3 of 6
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
165g
unsweetened coconut cream
60ml
monk fruit sweetener with erythritol
2 tablespoons
raw agave nectar
5-6 drops
green food coloring
1/2 teaspoon
mint extract
240ml
unsweetened oat milk
3
chocolate sandwich cookies, cut in quarters, for mix-in
256g
unsweetened coconut cream
113g
monk fruit sweetener with erythritol
3 tablespoons
raw agave nectar
7–8 drops
green food coloring
3/4 teaspoon
mint extract
370g
unsweetened oat milk
4–5
chocolate sandwich cookies, cut in quarters, for mix-in
3/4 cup
unsweetened coconut cream
1/4 cup
monk fruit sweetener with erythritol
2 tablespoons
raw agave nectar
5-6 drops
green food coloring
1/2 teaspoon
mint extract
1 cup
unsweetened oat milk
3
chocolate sandwich cookies, cut in quarters, for mix-in
1 cup + 2 tablespoons
unsweetened coconut cream
1/3 cup
monk fruit sweetener with erythritol
3 tablespoons
raw agave nectar
7–8 drops
green food coloring
3/4 teaspoon
mint extract
1 1/2 cups
unsweetened oat milk
4–5
chocolate sandwich cookies, cut in quarters, for mix-in
Step 4 of 6
Select LITE ICE CREAM.
165g
unsweetened coconut cream
60ml
monk fruit sweetener with erythritol
2 tablespoons
raw agave nectar
5-6 drops
green food coloring
1/2 teaspoon
mint extract
240ml
unsweetened oat milk
3
chocolate sandwich cookies, cut in quarters, for mix-in
256g
unsweetened coconut cream
113g
monk fruit sweetener with erythritol
3 tablespoons
raw agave nectar
7–8 drops
green food coloring
3/4 teaspoon
mint extract
370g
unsweetened oat milk
4–5
chocolate sandwich cookies, cut in quarters, for mix-in
3/4 cup
unsweetened coconut cream
1/4 cup
monk fruit sweetener with erythritol
2 tablespoons
raw agave nectar
5-6 drops
green food coloring
1/2 teaspoon
mint extract
1 cup
unsweetened oat milk
3
chocolate sandwich cookies, cut in quarters, for mix-in
1 cup + 2 tablespoons
unsweetened coconut cream
1/3 cup
monk fruit sweetener with erythritol
3 tablespoons
raw agave nectar
7–8 drops
green food coloring
3/4 teaspoon
mint extract
1 1/2 cups
unsweetened oat milk
4–5
chocolate sandwich cookies, cut in quarters, for mix-in
Step 5 of 6
Use a spoon to create a 1 ½-inch (3.8 cm) wide hole that reaches the bottom of the pint. Add cookie pieces to the hole and process again using the MIX-IN program.
165g
unsweetened coconut cream
60ml
monk fruit sweetener with erythritol
2 tablespoons
raw agave nectar
5-6 drops
green food coloring
1/2 teaspoon
mint extract
240ml
unsweetened oat milk
3
chocolate sandwich cookies, cut in quarters, for mix-in
256g
unsweetened coconut cream
113g
monk fruit sweetener with erythritol
3 tablespoons
raw agave nectar
7–8 drops
green food coloring
3/4 teaspoon
mint extract
370g
unsweetened oat milk
4–5
chocolate sandwich cookies, cut in quarters, for mix-in
3/4 cup
unsweetened coconut cream
1/4 cup
monk fruit sweetener with erythritol
2 tablespoons
raw agave nectar
5-6 drops
green food coloring
1/2 teaspoon
mint extract
1 cup
unsweetened oat milk
3
chocolate sandwich cookies, cut in quarters, for mix-in
1 cup + 2 tablespoons
unsweetened coconut cream
1/3 cup
monk fruit sweetener with erythritol
3 tablespoons
raw agave nectar
7–8 drops
green food coloring
3/4 teaspoon
mint extract
1 1/2 cups
unsweetened oat milk
4–5
chocolate sandwich cookies, cut in quarters, for mix-in
Step 6 of 6
When processing is complete, remove ice cream from pint and serve immediately.
165g
unsweetened coconut cream
60ml
monk fruit sweetener with erythritol
2 tablespoons
raw agave nectar
5-6 drops
green food coloring
1/2 teaspoon
mint extract
240ml
unsweetened oat milk
3
chocolate sandwich cookies, cut in quarters, for mix-in
256g
unsweetened coconut cream
113g
monk fruit sweetener with erythritol
3 tablespoons
raw agave nectar
7–8 drops
green food coloring
3/4 teaspoon
mint extract
370g
unsweetened oat milk
4–5
chocolate sandwich cookies, cut in quarters, for mix-in
3/4 cup
unsweetened coconut cream
1/4 cup
monk fruit sweetener with erythritol
2 tablespoons
raw agave nectar
5-6 drops
green food coloring
1/2 teaspoon
mint extract
1 cup
unsweetened oat milk
3
chocolate sandwich cookies, cut in quarters, for mix-in
1 cup + 2 tablespoons
unsweetened coconut cream
1/3 cup
monk fruit sweetener with erythritol
3 tablespoons
raw agave nectar
7–8 drops
green food coloring
3/4 teaspoon
mint extract
1 1/2 cups
unsweetened oat milk
4–5
chocolate sandwich cookies, cut in quarters, for mix-in
In a large bowl, whisk the unsweetened coconut cream until smooth. Add the monk fruit sweetener, raw agave nectar, food coloring, and mint extract and whisk until well combined and monk fruit sweetener is dissolved. Add oat milk and whisk to combine.
165g
unsweetened coconut cream
60ml
monk fruit sweetener with erythritol
2 tablespoons
raw agave nectar
5-6 drops
green food coloring
1/2 teaspoon
mint extract
240ml
unsweetened oat milk
3
chocolate sandwich cookies, cut in quarters, for mix-in
256g
unsweetened coconut cream
113g
monk fruit sweetener with erythritol
3 tablespoons
raw agave nectar
7–8 drops
green food coloring
3/4 teaspoon
mint extract
370g
unsweetened oat milk
4–5
chocolate sandwich cookies, cut in quarters, for mix-in
3/4 cup
unsweetened coconut cream
1/4 cup
monk fruit sweetener with erythritol
2 tablespoons
raw agave nectar
5-6 drops
green food coloring
1/2 teaspoon
mint extract
1 cup
unsweetened oat milk
3
chocolate sandwich cookies, cut in quarters, for mix-in
1 cup + 2 tablespoons
unsweetened coconut cream
1/3 cup
monk fruit sweetener with erythritol
3 tablespoons
raw agave nectar
7–8 drops
green food coloring
3/4 teaspoon
mint extract
1 1/2 cups
unsweetened oat milk
4–5
chocolate sandwich cookies, cut in quarters, for mix-in
Step 2 of 6
Pour base into an empty CREAMii® Deluxe Pint. Place storage lid on pint and freeze for 24 hours.
165g
unsweetened coconut cream
60ml
monk fruit sweetener with erythritol
2 tablespoons
raw agave nectar
5-6 drops
green food coloring
1/2 teaspoon
mint extract
240ml
unsweetened oat milk
3
chocolate sandwich cookies, cut in quarters, for mix-in
256g
unsweetened coconut cream
113g
monk fruit sweetener with erythritol
3 tablespoons
raw agave nectar
7–8 drops
green food coloring
3/4 teaspoon
mint extract
370g
unsweetened oat milk
4–5
chocolate sandwich cookies, cut in quarters, for mix-in
3/4 cup
unsweetened coconut cream
1/4 cup
monk fruit sweetener with erythritol
2 tablespoons
raw agave nectar
5-6 drops
green food coloring
1/2 teaspoon
mint extract
1 cup
unsweetened oat milk
3
chocolate sandwich cookies, cut in quarters, for mix-in
1 cup + 2 tablespoons
unsweetened coconut cream
1/3 cup
monk fruit sweetener with erythritol
3 tablespoons
raw agave nectar
7–8 drops
green food coloring
3/4 teaspoon
mint extract
1 1/2 cups
unsweetened oat milk
4–5
chocolate sandwich cookies, cut in quarters, for mix-in
Step 3 of 6
Remove Deluxe Pint from freezer and remove lid from Deluxe Pint. Refer to the quick start guide for bowl assembly and unit interaction information.
165g
unsweetened coconut cream
60ml
monk fruit sweetener with erythritol
2 tablespoons
raw agave nectar
5-6 drops
green food coloring
1/2 teaspoon
mint extract
240ml
unsweetened oat milk
3
chocolate sandwich cookies, cut in quarters, for mix-in
256g
unsweetened coconut cream
113g
monk fruit sweetener with erythritol
3 tablespoons
raw agave nectar
7–8 drops
green food coloring
3/4 teaspoon
mint extract
370g
unsweetened oat milk
4–5
chocolate sandwich cookies, cut in quarters, for mix-in
3/4 cup
unsweetened coconut cream
1/4 cup
monk fruit sweetener with erythritol
2 tablespoons
raw agave nectar
5-6 drops
green food coloring
1/2 teaspoon
mint extract
1 cup
unsweetened oat milk
3
chocolate sandwich cookies, cut in quarters, for mix-in
1 cup + 2 tablespoons
unsweetened coconut cream
1/3 cup
monk fruit sweetener with erythritol
3 tablespoons
raw agave nectar
7–8 drops
green food coloring
3/4 teaspoon
mint extract
1 1/2 cups
unsweetened oat milk
4–5
chocolate sandwich cookies, cut in quarters, for mix-in
Step 4 of 6
Select TOP, FULL, or BOTTOM, then use the dial to select LITE ICE CREAM.
165g
unsweetened coconut cream
60ml
monk fruit sweetener with erythritol
2 tablespoons
raw agave nectar
5-6 drops
green food coloring
1/2 teaspoon
mint extract
240ml
unsweetened oat milk
3
chocolate sandwich cookies, cut in quarters, for mix-in
256g
unsweetened coconut cream
113g
monk fruit sweetener with erythritol
3 tablespoons
raw agave nectar
7–8 drops
green food coloring
3/4 teaspoon
mint extract
370g
unsweetened oat milk
4–5
chocolate sandwich cookies, cut in quarters, for mix-in
3/4 cup
unsweetened coconut cream
1/4 cup
monk fruit sweetener with erythritol
2 tablespoons
raw agave nectar
5-6 drops
green food coloring
1/2 teaspoon
mint extract
1 cup
unsweetened oat milk
3
chocolate sandwich cookies, cut in quarters, for mix-in
1 cup + 2 tablespoons
unsweetened coconut cream
1/3 cup
monk fruit sweetener with erythritol
3 tablespoons
raw agave nectar
7–8 drops
green food coloring
3/4 teaspoon
mint extract
1 1/2 cups
unsweetened oat milk
4–5
chocolate sandwich cookies, cut in quarters, for mix-in
Step 5 of 6
Use a spoon to create a 1 1/2-inch wide hole that reaches the bottom of the Deluxe Pint. Add cookie pieces to the hole and process again using the MIX-IN program.
165g
unsweetened coconut cream
60ml
monk fruit sweetener with erythritol
2 tablespoons
raw agave nectar
5-6 drops
green food coloring
1/2 teaspoon
mint extract
240ml
unsweetened oat milk
3
chocolate sandwich cookies, cut in quarters, for mix-in
256g
unsweetened coconut cream
113g
monk fruit sweetener with erythritol
3 tablespoons
raw agave nectar
7–8 drops
green food coloring
3/4 teaspoon
mint extract
370g
unsweetened oat milk
4–5
chocolate sandwich cookies, cut in quarters, for mix-in
3/4 cup
unsweetened coconut cream
1/4 cup
monk fruit sweetener with erythritol
2 tablespoons
raw agave nectar
5-6 drops
green food coloring
1/2 teaspoon
mint extract
1 cup
unsweetened oat milk
3
chocolate sandwich cookies, cut in quarters, for mix-in
1 cup + 2 tablespoons
unsweetened coconut cream
1/3 cup
monk fruit sweetener with erythritol
3 tablespoons
raw agave nectar
7–8 drops
green food coloring
3/4 teaspoon
mint extract
1 1/2 cups
unsweetened oat milk
4–5
chocolate sandwich cookies, cut in quarters, for mix-in
Step 6 of 6
When processing is complete, remove ice cream from Deluxe Pint and serve immediately.
165g
unsweetened coconut cream
60ml
monk fruit sweetener with erythritol
2 tablespoons
raw agave nectar
5-6 drops
green food coloring
1/2 teaspoon
mint extract
240ml
unsweetened oat milk
3
chocolate sandwich cookies, cut in quarters, for mix-in
256g
unsweetened coconut cream
113g
monk fruit sweetener with erythritol
3 tablespoons
raw agave nectar
7–8 drops
green food coloring
3/4 teaspoon
mint extract
370g
unsweetened oat milk
4–5
chocolate sandwich cookies, cut in quarters, for mix-in
3/4 cup
unsweetened coconut cream
1/4 cup
monk fruit sweetener with erythritol
2 tablespoons
raw agave nectar
5-6 drops
green food coloring
1/2 teaspoon
mint extract
1 cup
unsweetened oat milk
3
chocolate sandwich cookies, cut in quarters, for mix-in
1 cup + 2 tablespoons
unsweetened coconut cream
1/3 cup
monk fruit sweetener with erythritol
3 tablespoons
raw agave nectar
7–8 drops
green food coloring
3/4 teaspoon
mint extract
1 1/2 cups
unsweetened oat milk
4–5
chocolate sandwich cookies, cut in quarters, for mix-in
