How to Prepare CRUSHS

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

Jump to your preparation method:

NINJA CREAMI

ICE CREAM MAKER

BLENDER

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 strong 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 look crumbly.

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

Second Spin
This is important. Now splash in 1 – 2 oz milk, respin, add mix-ins if you like. Dig in while it’s fresh.

Ninja Creami Deluxe measurements:

The Deluxe's container size is 1.5 pints (vs the 1 pint size of the standard Creami). You need to add 50% to the above amounts. Three scoops vs two scoops and 15-18 oz of milk.
Alt image

Ninja Creami Tips & Tricks

It’s too thick, too thin, or just off

Too thick? Add a little more milk when you respin. Don't forget the respin step - it's important. Because this mix is high in protein it needs the respin plus milk to hydrate well.

 

Too soft? Use less milk during the respin or freeze longer. Be sure to freeze the full 24 hours. It makes a difference. Also, be sure your freezer temp is very cold. Try 0º or cooler if you have any issues.

 

Different milks behave differently, so start with 10–12 oz and adjust as needed.

 

TIP: Prior to spinning: Let the pint sit out for ~15 minutes or run it under hot water for ~15 seconds to loosen up the bottom and edges. You don't have to do this but it usually helps (especially with the chocolate).

The texture is powdery or crumbly

IMPORTANT: Add a splash of milk (1-2 oz) and re-spin once. Be sure to use the "RE-SPIN" button. The "Mix-In" button can work as well for a lighter respin. The protein from the milk powders freeze up tight, the splash of milk/respin hydrate the mix.

 

Be sure you freeze your pint the full 24 hours - it makes a big difference. The colder the freezer temp the better.

 

Before spinning, let the pint sit out ~30 minutes or run it under hot water ~30 seconds to loosen the bottom/edges.

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 and wanted to make it customizable. Most people find the initial sweetness good but everyone’s taste is different. Adjust until it's good for you.

It’s too sweet

We don't get this question often but if it's a little too sweet for you try these suggestions: 

  • Try using a little less powder. Try ~1.5 scoops vs 2. 
  • Try adding a pinch of salt when you're mixing it. It may help tamp down the sweetness a bit.
  • Try mixing in something unsweetened. A spoonful of plain Greek yogurt or a splash of heavy cream.

Can I enhance the flavor?

Yes, for sure. Perhaps the vanilla isn't strong enough for you or you'd like the chocolate to be more "chocola-tey". 

 

These are just suggestions but for the vanilla you could try adding a little vanilla extract to it before you freeze it. For the chocolate you could try adding a little cocoa powder or maybe some chocolate syrup. 

 

We're always working on improving our flavors. Most people like them how they are but feel free to experiment a little until it's perfect for you.

It's gummy or not quite right

Be sure you're adding the splash of milk before you respin. Important!

 

Make sure you're using the recommended number of scoops.

 

Be sure to freeze for the full 24 hours!

How can I get rid of the hump after it's frozen?

Before you put the pint in the freezer let the pint sit out for 5-10 minutes without the top on. Or even freezing without the top on. 

 

This isn't usually an issue but we wanted to be thorough!

Do I have to eat the whole pint at once?

We don't add any anti-freeze chemicals so it's best eaten fresh but respinning later is fine if refrozen solid hard again. Refreeze the full 24 hours. Add a little milk again when respinning.

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

The Deluxe's container size is 1.5 pints (vs the 1 pint size of the standard Creami). You need to add 50% to the above amounts. Three scoops vs two scoops and 15-18 oz of milk.

 

In the past year or two we've seen a lot of new machines come onto the market. We've tested in the Ninja Soft Serve (works perfectly) and the Fast Freeze which works great too. A customer reports it works great in the GreenPan Frost too.

 

With the Cuisanart FastFreeze use 1 scoop vs 2 and 50% of the milk since the container is a half pint.

 

CRUSHS likely works well in any machine similar to the Ninja Creami but if you're unsure email us and we'll help. 
Title

Ice Cream Maker

What you'll need:

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

For 1 quart machines double the amounts listed.

Looking for an ice cream maker?

This Cuisanart 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 oz milk for a 1-pint machine. (Using a 1-quart maker? Double both)

Chill the Mixture
Cover and refrigerate the mixture for 2+ 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.

Ice Cream Maker Tips & Tricks

It’s too thick, too thin, or just off

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

 

Too soft? Chill the base longer and/or let the machine run a few extra minutes. Different milks change thickness, so tweak as needed.

 

Different milks behave differently, so start with 10 oz and adjust as needed.

It's not churning well

The milk powders in CRUSHS need time to absorb the milk when you first mix it. The longer you let it chill in the fridge the better. 2+ hours. Even overnight works well. 

 

Make sure your mixture is cold before churning.

 

Don’t overfill your machine. Most pints expand during the churn.

It’s icy instead of smooth

That usually means not enough mixing, too much milk, or a warm base. Blend well, measure accurately, and chill the mix 2+ hours before churning.

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 and wanted to make it customizable. Most people find the initial sweetness good but everyone’s taste is different. Adjust until it's good for you.

Can I enhance the flavor?

Yes, for sure. Perhaps the vanilla isn't strong enough for you or you'd like the chocolate to be more "chocola-tey". 

 

These are just suggestions but for the vanilla you could try adding a little vanilla extract to it before you freeze it. For the chocolate you could try adding a little cocoa powder or maybe some chocolate syrup. 

 

We're always working on improving our flavors. Most people like them how they are but feel free to experiment a little until it's perfect for you.

The texture is too airy or whipped

That’s usually over-churning or too much milk. Stop churning when it thickens, and reduce liquid slightly if needed.
Title

Blender

What you'll need:

A blender, 2 scoops of CRUSHS, 1/4 cup of your choice of milk, approximately 1¼ cups of crushed ice

 

Tip: Any blender works, but stronger ones blend smoother!

 

👉 Note: We include the blender method for convenience. A Ninja Creami or an ice cream maker will yield better results.

The blender method is more for convenience. We've considered removing it since some people have issues but will leave it in since some people do it well. It can be hard to get right. I highly suggest getting a Creami or an ice cream maker. I know it's an extra expense but you'll enjoy your ice cream a lot more.

Chill Your Bowls
Freeze your serving bowls – and the blender jar if it fits – for about 20 minutes to keep the mix thick and frosty.

Ice & Powder

Drop 1¼ cups crushed ice plus 2 level scoops of CRUSHS into the blender; pulse until you see a loose, snowy slush.

Add Milk
Stream in ¼ cup milk (2 oz), then blend from low to high, pausing once to scrape the sides so everything hits the blades. 

Watch the vortex
A smooth whirlpool in the center means the mix has turned silky and can be scooped.

Serve or Firm Up
Enjoy immediately, or freeze 10–20 minutes for a firmer bite. Mix in berries or cookies before that quick chill.

Blender Tips & Tricks

It's too icy or chunky

Use crushed ice, not full cubes. Blend on high until you see a steady vortex, pausing to push the mix back toward the blades with a spatula.

My blend has stalled

Start slow to break down the ice, then blend on high.

 

If it’s stuck, add a splash of milk or water and pulse the blender to get things moving.

It’s too thick

Add a splash more milk or water and pulse a few times to get it moving. A rubber spatula helps push it down between blends.

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 and wanted to make it customizable. Most people find the initial sweetness good but everyone’s taste is different. Adjust until it's good for you.

I'm still having a hard time

The blender can be tricky. The blades warm up quickly on some machines. The ice is hard to smooth out sometimes. It can take a little trial and error. 

 

We include it as a method for the convenience but highly suggest getting a Creami or Ice Cream Maker. You'll enjoy CRUSHS much more.
Title

Any last questions?

 

 

 

Try CRUSHS

 

 

Can I use non-dairy milk?

Yes. Almond, oat, cashew, soy, whatever you like.

Do I need a Ninja Creami?

Nope. You can also use a regular ice cream maker or even a blender with ice. We prefer the Creami version the best but an ice cream maker works very well and a blender can make a decent soft serve style.

Can I make smaller or larger batches?

Depends on how you’re making it:
 

• Creami: It works best as a full pint, underfilling can affect texture.
• Ice cream makers: Follow your machine’s minimum and max guidelines. Most handle 1–2 pints per batch.
• Blender: Flexible. You can make just enough for one, or double it if your blender can handle the volume.

 

For best texture, we recommend making only what you’ll eat soon. Since our mix doesn't have any anti-freeze checmicals it's best eaten 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.

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.