How to Make CRUSHS

Making your perfect CRUSHS pint is simple: two scoops of mix, your favorite milk, and a some freezer or fridge time. The Ninja Creami delivers velvety texture and an ice cream maker offers classic churn. Scroll down for the step-by-step.

Jump to your preparation method:

NINJA CREAMI

ICE CREAM MAKER

Ninja Creami

What you'll need:

A Ninja Creami, 2 scoops of CRUSHS, 10-12 oz your choice of milk.

👉 For the Deluxe use 3 scoops vs 2 and 15-18 oz of milk.

New to Ninja Creami?

While not essential, a Ninja Creami is the perfect match for CRUSHS and other frozen treats. You can find them on Amazon here

Measure & Mix
Add 2 scoops of CRUSHS and 10-12 oz milk directly to the Creami pint.

Shake it up
Snap the lid on tight, then give the pint a good 20-30 second shake.
👉 Not into shaking? Just be sure to blend it up well.

Freeze Solid
Set the pint flat in your freezer for a full 24 hours.

First Spin
Run one cycle on the Lite Ice Cream setting (the mix will be powdery - next step).

💡 Tip: Before spinning, let the pint sit out ~15 min or run it under hot water for about 15 seconds to loosen the bottom/edges.

Respin. Don't Skip!
This is important. Now splash in about 2 oz milk, respin, add mix-ins if you like. Dig in while it’s fresh.

Got a Different Machine?

Ninja Creami Deluxe

The Deluxe uses a larger 1.5 pint container, so add 50% more to everything above. Use 3 scoops of CRUSHS instead of 2, and 16 to 18 oz of milk. Same steps: freeze 24 hours, first spin on Lite Ice Cream, then add a splash of milk and respin.

 

One thing to know: the Deluxe container is big, about a pint and a half. Great if you're making it for two or more people. If it's just you, the standard Creami is usually the better fit, since a big batch is a lot for one sitting and doesn't respin as well once refrozen. Both work great with CRUSHS.

 

If you're thinking about getting a Deluxe they're on Amazon here.

Ninja Swirl

The Swirl works just like the regular Creami, so same measurements: 2 scoops of CRUSHS and 10 to 12 oz of milk.

 

Use the Lite Ice Cream or CreamiFit setting (CreamiFit was built for high-protein, lower-calorie treats, so it works great with CRUSHS). Same steps as above: freeze 24 hours, spin, splash of milk, respin.

It can also make soft serve if you want, swirled straight into a cone.

 

If you're thinking about getting a Swirl they're on Amazon here.

Cuisinart Fast Freeze

The FastFreeze makes a half pint (8 oz), so use about 1 scoop of CRUSHS and 5 to 6 oz of milk. Freeze for 24 hours, then use the Ice Cream setting.

 

Important: After the first spin, add about 1 oz of milk and spin a bit more to make it creamy.
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Creami Tips & Tricks

What type of milk should I use?

Any regular milk works great. Whole, 2%, skim, and lactose-free all blend up creamy. We test almost every CRUSHS flavor with 2%, so if you want a safe go-to, that's it. More fat means a richer, creamier scoop, so reach for whole milk if you want it indulgent or skim if you want it lighter (skim comes out a touch icier).

 

For everything else, one rule covers it: the Creami (and machines like it) love fat, but too much fat and your pint sets up thick like mousse. That's the whole game.

 

Plant-based milks: Almond, oat, and carton coconut milk (the refrigerated kind, not the can) all work great. Oat in particular blends up nice and creamy. Most other plant milks follow the same rules.

 

Heavy cream: On its own it's too rich and whips up like mousse, so don't use it straight. Add a splash of regular milk (2 to 3 oz) and give it a good respin. It'll still come out thicker than a normal pint, but it'll be smooth and scoopable. Just remember heavy cream stacks on fat and calories, so regular milk keeps your macros in check.

 

Canned coconut milk: Don't use it. It's way too thick and the flavor comes out off. Stick with the carton kind if you want coconut.

 

Too thick, no matter the milk? Add a good splash (2 to 3 oz) and run a respin. Fixes it every time.

The texture is powdery or crumbly

You probably missed the respin, and that's the fix. Check the last step in the instructions above: add a good splash of milk (2 to 3 oz) and respin once. Seriously, don't skip it. That splash is what hydrates the mix and turns powder into creamy. Use the RE-SPIN button, or MIX-IN for a lighter respin.

 

Still powdery after that? Make sure your pint froze the full 24 hours. The colder your freezer, the better.

It’s too thick, too thin, or just off

Nine times out of ten this comes down to the respin. Add a good splash of milk and respin. Don't skip it, it's the whole ballgame.

 

Too thick? Add a little more milk on the respin, 2 to 3 oz, and run it again. Used heavy cream? It comes out thicker by nature. A splash of regular milk smooths it right out. More on that in "What type of milk should I use?"

 

Too soft or thin? Use less milk on the respin, or freeze longer. Give it the full 24 hours, it really does make a difference, and set your freezer to 0° or colder if you're having trouble.

 

Different milks behave a little differently, so start with 10 to 12 oz in your initial mix and adjust from there.

 

TIP: Before spinning, let the pint sit out about 15 minutes or run it under hot water for about 15 seconds to loosen the bottom and edges. Optional, but it helps.

It's gummy or not quite right

Same first move as always: add a splash of milk (2 to 3 oz) and respin. That clears up most of it. If it's still off, check two things, your scoop count (2 scoops for the standard Creami) and your freeze time (the full 24 hours before you spin). And use milk, not straight heavy cream. See the milk FAQ if you want the full rundown.

It’s not sweet enough

Easy tweak. Stir in a pinch of monk fruit, stevia, or whatever sweetener you like while you're mixing, before it freezes. We kept the base on the lighter side on purpose so you can dial it in, since everyone's sweet tooth is different. Start small and adjust till it's right for you.

It’s too sweet

Doesn't come up often, but if it's too much for you: try a little less powder next time, more like 1.5 scoops instead of 2. A pinch of salt while mixing also tamps down sweetness nicely. Or mix in something unsweetened like a spoonful of plain Greek yogurt. Already made? A splash of plain milk on the respin mellows it out.

Can I enhance the flavor?

Please do, that's half the fun. Most people don't stop at plain vanilla or chocolate. They go wild mixing in whatever they love, fresh fruit, crushed cookies, peanut butter, chocolate chips, cereal, candy, a swirl of caramel. There are no rules here. Make it your own and build your perfect bowl.

 

Want ideas? We've got a bunch of mix-in recipes to get you started.

 

You can also deepen the base flavor itself if you want. A little vanilla extract before freezing makes the vanilla pop, and a spoonful of cocoa powder or a drizzle of chocolate syrup boosts the chocolate.

 

Go nuts. Have fun with it!

Do I have to eat the whole pint at once?

Nope. We don't use any anti-freeze ingredients, so it's at its best fresh, but saving some is totally fine. Refreeze it solid (the full 24 hours), then add a splash of milk and respin when you're ready for round two.

Can I leave pints in the freezer more than 24 hours?

Absolutely, and it's a smart move. The 24 hours is the minimum to freeze solid, not a deadline. Keep a few frozen and ready to go, it's great for meal prep. Pints hold for months with no real drop in quality. Whenever you're ready, add a splash of milk and respin.

I have the Ninja Creami Deluxe (or something besides the standard Creami)

You're covered. The Deluxe holds 1.5 pints vs the standard Creami's 1 pint, so add 50% to the amounts above: 3 scoops instead of 2, and 16 to 18 oz of milk. Same steps otherwise, freeze, spin, respin with a splash.

 

We've tested a bunch of the newer machines too. The Ninja Swirl works perfectly, the Fast Freeze works great, and a customer reports the GreenPan Frost does too. For the Cuisinart FastFreeze, use 1 scoop and half the milk since its container is a half pint.

 

CRUSHS works in just about any Creami-style machine. If you're unsure, email us and we'll help.

 

There's also a "Got a Different Machine?" section further up the page.

I've lost my scoop or don't have one

No sweat. One scoop is 3.5 tablespoons, just shy of a quarter cup, so any measuring spoon or cup works as a stand-in. Keep your scoop-to-milk ratio close and you're good.
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Ice Cream Maker

What you'll need:

An ice cream maker, 2 scoops of CRUSHS, 10-12oz of your choice of milk.

For 1 quart machines double the amounts listed.

Looking for an ice cream maker?

This Cuisinart on Amazon works great

Before You Start
Check your ice cream maker's instructions. Some prep may be required. (Freezing bowls, etc)

Measure & Mix
Blend 2 scoops of CRUSHS with 10-12 oz milk for a 1-pint machine. (Using a 1-quart maker? Double both)

Chill the Mixture
Cover and refrigerate the mixture for 4+ hours to let it thicken up. The longer the better. Longer allows the milk powders to absorb the milk and get creamy. If you can let it sit in the fridge overnight or 8+ hours even better. Also, put your serving bowl in the freezer to get it cold. 

Load the Ice Cream Maker
Immediately after chilling the mix and removing it from the fridge, pour it into your ice cream maker. 

Churn to Soft Peaks
Run your machine per its manual – usually 10–20 minutes – until you see a creamy, soft-serve texture.

Scoop & Enjoy
Serve right away for silky scoops, or set the pint in the freezer max 5–15 minutes for a firmer texture. Best enjoyed fresh. We don't use any anti-freeze chemicals.
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Ice Cream Maker Tips & Tricks

Will CRUSHS work with my ice cream maker?

Yes. CRUSHS works with just about any churn-style ice cream maker, the kind where you pour your mix in and a paddle churns it while it freezes (most common type). Just follow the instructions above.

 

That covers the common ones like the Cuisinart, KitchenAid mixer attachment, Nostalgia, Hamilton Beach, Elite Gourmet, Dash My Pint, and the Tern.

 

Using a built-in compressor machine? (Whynter, GreenPan Frost, Instant Pot InstantChill)

 

These are less common, but if you've got one, read this quick note. A compressor machine chills the mix itself instead of using a pre-frozen bowl, so it runs much colder. CRUSHS freezes fast and firm, so on these it can freeze too quickly and seize up.

 

Two small changes fix it:

  • Chill your base only about an hour before churning instead of the usual longer chill.
  • Bump your milk up to 12 to 14 oz, and start the machine before you pour the mix in.
  • Everything else stays the same.

What milk should I use in an ice cream maker?

Any regular dairy milk works, whole, 2%, skim, even fat-free like Fairlife. Full fat comes out a bit creamier, but not by much, so use whatever fits your macros.

 

Skip no-fat plant milks like flax or plain coconut. They don't have enough fat to set up right.

How much do I make for my machine size?

The standard recipe above is 2 scoops and 10 oz of milk, which makes about a pint.

 

Scale it to your machine. For a 1 quart machine use 4 scoops and 20 oz. For a small half-pint machine like the Dash, use 1 scoop and 5 to 6 oz.

 

If your machine holds more than a quart, still make a quart at most at a time.

 

👉 Here's the thing to keep in mind: CRUSHS is best eaten fresh, right out of the machine. We don't use any anti-freeze ingredients, so if you churn a batch and stick it back in the freezer, it sets up hard and icy and won't soften back to that fresh-churned texture. Only make what you're going to eat right now. If you want some tomorrow, make a fresh batch tomorrow.

It's not churning well or won't thicken

The milk powders need time to soak up the milk. Mix it, then chill it in the fridge at least 4 hours before churning. Overnight is even better.

 

If you've got a frozen-bowl machine, make sure that bowl is frozen solid. It needs a full 24 hours in the freezer, and if you hear liquid sloshing when you shake it, it's not ready.

 

A bowl that isn't fully frozen is the number one reason a batch won't thicken.

 

Don't overfill. The base expands as it churns, so leave some room.

It’s icy instead of smooth

Usually means the base wasn't cold enough or wasn't mixed well. Blend it thoroughly, measure your milk accurately, and chill it 4+ hours before churning.

 

Still icy? Check the milk FAQ above, some milks freeze icier than others."

It's too thick, too thin, or just off

Too thick? Stop the churn a little sooner, or add a splash more milk to your next batch.

 

Too soft? Chill your base longer before churning, or let the machine run a few extra minutes.

 

Start with about 10 oz of milk and adjust from there.

It's too airy or whipped

Usually over-churning or too much milk. Stop churning when it thickens, and cut the liquid slightly next time.

It’s not sweet enough

Add a pinch of monk fruit, stevia, or your sweetener of choice as you're first mixing it.

 

We didn't want to over-sweeten the mix so it stays customizable. Most people find the sweetness good as-is, but everyone's taste is different. Adjust until it's right for you.

Can I enhance the flavor?

Please do, that's half the fun. Most people don't stop at plain vanilla or chocolate. They go wild mixing in whatever they love, fresh fruit, crushed cookies, peanut butter, chocolate chips, cereal, candy, a swirl of caramel. There are no rules here. Make it your own and build your perfect bowl.

 

Want ideas? We've got a bunch of mix-in recipes to get you started.

 

You can also deepen the base flavor itself if you want. A little vanilla extract before freezing makes the vanilla pop, and a spoonful of cocoa powder or a drizzle of chocolate syrup boosts the chocolate.

 

Go nuts. Have fun with it!
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Any other questions?

 

 

 

Shop CRUSHS

 

 

Can I use non-dairy milk?

Yes. Almond, oat, cashew, and soy all work. Unsweetened almond and oat are the ones customers reach for most. Just skip the no-fat ones like flax or plain coconut, they don't have quite enough fat to set up right.

Do I need a Ninja Creami?

Nope. A regular ice cream maker works well too. We think the Creami version comes out best, but you've got options. If you don't have either yet, those are the two ways to churn it into real ice cream.

Can I use a blender?

We recently removed the blender instructions. It's hard to get it right and you really should get a Creami or ice cream maker which both can churn the mix into really good ice cream. Yes, it's an extra expense but you'll enjoy CRUSHS much more! 

 

If you go the blender route and don't like the result, we can't refund you!

 

Still want to try?

 

Add 1.25 cups of crushed ice to the blender, then 2 scoops of CRUSHS, then 2 oz (1/4 cup) of milk. Blend until it forms a smooth slushy vortex. Start on low, then speed up until the texture looks right. Add a little more milk if needed.

Can I make smaller or larger batches?

Yes. In a Creami it works best when you fill your container to the max line, a full pint on the standard Creami or a full 24 oz on the Deluxe.

 

In an ice cream maker, follow your machine's min and max, usually 1 to 2 pints per batch. Make only what you'll eat soon since it's best fresh.

Is it really 180 calories and 23g of protein per pint?

Yep. That’s for the dry mix. The final numbers depend on the milk you use - almond, oat, dairy, whatever you like. It’s flexible by design.

 

Some people want extra protein, some want lower calories. You choose.

How long does the mix last?

It'll be good for at least a year after you buy it. The expiration date is printed on the back or bottom of the bag.

Can I make it ahead or freeze extra?

Yes, and a lot of people meal prep this way with a Ninja Creami. Make up a bunch of pints, keep them in the freezer, and spin one whenever you want it. There's no real time limit. They keep for weeks or months with no problem, so freeze as many as you like and pull them as you go.

Do I need to add anything besides milk?

Nope, just milk. Everything else is already in the mix. Scoop it in, add your milk, and churn. No sugar, no eggs, no extra steps.

What if I'm still on the fence?

We get it. Here’s a nudge:
 

Use code INSIDESCOOP for 5% off your first order. A little something for making it all the way down here.

Still have questions?

Shoot us an email to support@crushs.com - We’re happy to help.