Ninja Creami Italian ice, slushies and frozen drinks

Which program to press

These programs are on the Deluxe 11-in-1 (NC501). They are not on the original 7-in-1 models. If your machine lacks them, process the same bases on Sorbet, then add a splash of liquid and Re-spin for a softer, slushier result. The program picker and programs explained list what each model has.

Lemon Italian ice

Italian ice is mostly water, sugar and flavor, so the sugar level is what keeps it smooth instead of crunchy. Commonly published versions use roughly 1 part sugar to 3 or 4 parts liquid.

1. 1

   Heat the water and sugar until the sugar dissolves. Let it cool.

2. 2

   Stir in the lemon juice and zest.

3. 3

   Pour into a Deluxe pint up to the MAX line. Halve the recipe for a 16 oz pint.

4. 4

   Lid on, freeze level for about 24 hours.

5. 5

   Process on Italian Ice. Re-spin with 1 tablespoon of lemonade if crumbly.

• 2 cups water
• 3/4 cup sugar
• 3/4 cup fresh lemon juice (about 4 to 5 lemons)
• 1 teaspoon lemon zest (optional)

Note.Other flavors follow the same pattern. Swap the lemon juice for strained strawberry, mango or watermelon puree, or use cherry or blue raspberry syrup diluted with water. Keep the sugar level similar and taste before freezing: the base should taste a little too sweet, because cold dulls sweetness.

Fruit slushie and soda slushie

Fruit slushie: fill the pint to the MAX line with a sweetened juice such as cranberry, grape, apple or fruit punch. Freeze level for about 24 hours and process on Slushi. Unsweetened juice freezes harder, so add 2 to 3 tablespoons of sugar or syrup per pint if the slush turns crumbly.

Soda slushie: pour soda into the pint and let it go flat for a few minutes before freezing so the bubbles do not push the base above the line. Regular soda works better than diet, because the sugar keeps the slush soft. Sports drinks also work well on Slushi.

Note.Fill no higher than the MAX line. Thin bases expand as they freeze, and an overfilled pint freezes with a hump that the paddle cannot process evenly.

Frozen drinks and coffee

Frozen Drink is meant for blended drinks and frozen cocktails. Mix the drink, pour it into the pint and freeze as usual. Alcohol lowers the freezing point, so a boozy base freezes softer and may not set firmly; keep spirits to a modest share of the base. Serve only to adults.

Creamiccino is for coffee drinks. A common base is cold brew or cooled strong coffee with milk and sweetener to taste. Freeze about 24 hours and process.

Fixing texture problems

High-water bases are where Creami pints get icy most often. The icy pint guide explains why. For fruit-heavy bases that you want scoopable rather than sippable, see Creami sorbet.

Is the Deluxe worth it for drinks

If slushies and Italian ice are a big part of what you want, the Deluxe programs and the larger 24 oz pint make it the better fit. If you mainly want ice cream and sorbet, the original handles thin bases on Sorbet well enough. Compare models in our Ninja Creami buying guide and Creami vs Creami Deluxe. For a machine dedicated to slushies and frozen drinks, the sorbet maker guide is a good place to start.

Frequently asked questions

Can the original Creami make slushies? It does not have a Slushi program, but you can process a juice base on Sorbet, then add a splash of juice and Re-spin for a slushier texture.

What is the difference between Italian Ice and Slushi? Italian Ice makes a firm, spoonable ice. Slushi makes a softer, drinkable slush from similar thin bases.

Can I use diet soda? You can, but it freezes harder and icier than regular soda because it has no sugar. Expect to re-spin.

How long do I freeze an Italian ice base? The same as any Creami pint: about 24 hours, level, with the lid on.