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 ~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.

Got a Different Machine?

Ninja Creami Deluxe

The Deluxe uses a larger 1.5 pint container, so you'll need to add 50% more to everything above.

 

Use 3 scoops of CRUSHS instead of 2, and 15-18 oz of milk. Same steps: freeze 24 hours, first spin on Lite Ice Cream, then add a splash of milk and respin.

Ninja Swirl

The Swirl uses the same 16 oz pint as the regular Creami, so same measurements: 2 scoops of CRUSHS and 10-12 oz of milk.

 

Use the Lite Ice Cream or CreamiFit setting. CreamiFit was actually 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.

Cuisinart Fast Freeze

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

 

Important: After the first blend add about 1 oz of milk and blend a bit more to make it creamy.

GreenPan Frost

We have customers who use the GreenPan Frost and love it. We haven't tested it ourselves yet, but from what we've heard it works well. The Frost has onboard freezing so you don't need to pre-freeze for 24 hours. Follow the machine's instructions and use about 2 scoops of CRUSHS with 10-12 oz of milk.
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Ninja Creami Tips & Tricks

The texture is powdery or crumbly

IMPORTANT: Check the last step in the instructions above. 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 freezes up tight, the splash of milk/respin hydrates 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 ~20 seconds to loosen the bottom/edges.

It’s too thick, too thin, or just off

Be sure you don't miss the last step. You need to add a splash of milk and respin. Important!

 

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 can help.

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 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.

 

Also, we've got a bunch of Mix-in recipes here.

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!

Do I have to eat the whole pint at once?

We don't add any anti-freeze ingredients 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 16-18 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 Swirl (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 try to help. 

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

One scoop is equal to 3.5 tablespoons
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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

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.

 

Also, we've got some ideas for Mix-ins here.

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.
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Any other questions?

 

 

 

Shop CRUSHS

 

 

Can I use non-dairy milk?

Yes. Almond, oat, cashew, soy, whatever you like. The milk you choose should have some fat content in it though. Our mix needs a little fat to make it creamy.

Do I need a Ninja Creami?

Nope. You can also use a regular ice cream maker. We prefer the Creami version the best but an ice cream maker works well.

Can I make smaller or larger batches?

Depends on how you’re making it:
 

• Creami: It works best as a full pint. We've heard of people making half pints but haven't tried it ourselves.
• Ice cream makers: Follow your machine’s minimum and max guidelines. Most handle 1–2 pints per batch.

 

For best texture, we recommend making only what you’ll eat soon. Since our mix doesn't have any anti-freeze ingredients it's best eaten fresh. You can respin in a Creami later but be sure to refreeze the full 24 hours and add another splash of milk.

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.

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 ice cream. I know it's an extra expense but you'll enjoy your ice cream much more.

 

If you choose to use a blender and don't like it, sorry we cannot refund you. 

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.