Are Ninja Creami Ice Creams The Future Of Fat Loss?

0:00All across my social media, I've been

0:01seeing people make their own ice cream.

0:04But this ice cream looks different. It's

0:06lower calorie. It's great tasting. It

0:09looks great. And the moment that I saw

0:11some Oreos get grinded into a low

0:14calorie dessert, I had to do something

0:16about it. I found out about the world's

0:19leading Ninja Creamy ice cream creator

0:21who has tried and tested over 1,000

0:24different combinations. So, I reached

0:26out and I asked him if he would share

0:28his industry secrets with my channel and

0:30he agreed. So, I jumped on the next

0:32flight to Austin, Texas. And buckle up,

0:35he does not hold back.

0:39This is actually so nice. The problem is

0:41people trying to lose weight do great in

0:43the day, but they fall down at dinner

0:45having dessert. They have their healthy

0:46meal, their vegetables, their lean

0:48proteins, then they find themselves with

0:50a sweet tooth. So, I've tracked down not

0:52Austin's biggest creamy maker, not

0:55America's, but the world's number one

0:57creamy creamer, dessert specialist, fat

1:00loss expert, cook extraordinaire, Nick

1:02aka exercise cheat meals. Is that how

1:04you introduce yourself?

1:05>> Pretty much exercise for cheat meals

1:07always.

1:08>> Tell me why this is going to change

1:09people's life because I have no idea how

1:11this works, what it does. You said you

1:12had to get the ingredients ready for 24

1:14hours.

1:14>> Yes. So, that's the hardest part of the

1:16whole thing is waiting. Hardest part is

1:18waiting 24 hours, but if you have them

1:19in the fridge, like once you have three,

1:21four or five, you know, unless you're a

1:23savage and eat five a day, you eat one

1:24or two a day and you're able to not have

1:27to wait 24 hours ever again. And so once

1:29you have like a group of four or five

1:31flavors you want, you can be like, "Oh,

1:32do I want mint chocolate chip today or

1:34do I want cookie dough?" You know what

1:36I'm saying? So the 24-hour wait is

1:39really only once.

1:40>> So what does this device do? This device

1:42turns a brick of ice, like an ice cube

1:44essentially, into powder, but then into

1:47ice cream. So, it like transforms it as

1:49it keeps spinning from powder from cube

1:52to powder to creamy ice cream.

1:54>> What do you have to mix with it?

1:55>> Literally, a lot of people use almond

1:58milk um or even like protein shakes, but

2:00that just doesn't taste good. If you

2:02It's one of those Instagram recipes that

2:04oh, it looks so good on Instagram and

2:06then you try and you're underwhelmed.

2:08So, is it possible because those ones

2:09are frozen already, can you put together

2:12one that you would have tomorrow and

2:13then we take one that you prepared

2:14earlier and do it now? Does that work?

2:16>> So, what we're doing is I wanted to show

2:17you how we actually make it.

2:19>> Yeah, that's what I'm saying.

2:20>> Put it in the freezer, but then I

2:21already have the one ready to spin right

2:23now. So, yeah.

2:24>> Yeah, the full story.

2:25>> Yeah, I have it ready.

2:26>> So, the person watching is going to be

2:27at home going, "Wow." So, if I get one

2:29of these, I could potentially have lower

2:31calorie, better flavor, more protein.

2:33>> Yeah. Especially better flavor. I can't

2:35say it's better than a 900 calorie

2:36or,000 calorie pint, but we're talking

2:3880 to 90%.

2:39>> 80 to 90% of the experience for like 50

2:4240% of the calories.

2:44>> Anywhere between like 20% of the

2:46calories up to about 50. I have

2:49different levels. So, I have ones where

2:50I'm extreme. I need 200 calorie ice

2:53cream or I have some room, wiggle room.

2:55I I can have a 400 or 500 calorie pint,

2:58>> but it has like 60 g. Like, it scales

3:00with the protein, too. So you can create

3:02a type of ice cream using this machine

3:04depending on whether your maintenance

3:05phase, your cutting, whatever.

3:06>> Exactly. Exactly.

3:08>> All right, let's get into it. So what

3:09one are we going to make? So I wanted to

3:11go from like a beginner level to it's

3:13not even advanced, but like a be very

3:15beginner level to one that's a little

3:18more hard. Like you have to make a mix

3:19in a low calorie mixin that takes like 5

3:21minutes.

3:22>> Let's still teach me.

3:23>> Okay.

3:23>> Cuz I still I don't even know what this

3:25machine does. I know what you've said it

3:26does, but like is that where it comes

3:27out? Where does it go in? What do you

3:29mix?

3:29>> Okay. So, for the actual making of the

3:32ice cream, like putting it together, I

3:34don't need this at all. I like to use a

3:36lot of people use this frother, and I

3:38used to use this, too, but as I kept

3:40making them, it makes it too foamy, and

3:43it doesn't mix the ingredients fully

3:45together. So, one thing that I think is

3:47very beneficial and is worth the $40

3:50investment is one of these KitchenAid um

3:53immersion blenders. So, we were on a

3:54call a few weeks ago and you were

3:56mentioning things in the kitchen that I

3:57don't even know. So most I would say 99%

4:00of all viewers are going to be more

4:01competent than I am in the kitchen. Like

4:02I'd say that scales that's just a

4:04plastic tub and and this is an

4:06immersion.

4:07>> Yeah. An immersion blender. So this is

4:08great for everything. I make low calorie

4:10sauces with

4:10>> Isn't that where people like touch it

4:11all the time and mess themselves up?

4:13That's a dangerous bit of kit.

4:14>> Yeah. But if you're in here, all you're

4:16doing is going up and down. Like you

4:17have to be pretty

4:18>> I know that to it up.

4:20>> And don't worry guys, we'll put a link

4:21in the description to the recipe book.

4:23It's on pre-order.

4:24>> When you going to put this up?

4:24>> Well, we can do whenever you want. Yeah,

4:26it will be on pre-order by the time you

4:27put it up. For sure.

4:28>> Today.

4:29>> It won't be up till next week, I think.

4:31>> Okay, we'll wait till next week. That's

4:32fine.

4:32>> Yeah, we'll just say it's available for

4:34pre-order.

4:34>> For sure.

4:34>> So, if they spark their interest. So,

4:36today they're going to learn how it

4:38happens, then next week you can give

4:40them the tools. I don't take a

4:41percentage. I'm just passionate about

4:44this.

4:44>> The first one we're going to make is the

4:47crunchy cinnamon squares, which just for

4:49trademark purposes is actually Cinnamon

4:51Toast Crunch. And very simple. This one

4:53only has 160 calories in it, 10 grams of

4:56protein. But like there's sometimes when

4:58I'm trying to get it so low calorie, I

4:59don't care as much about the protein. If

5:01it has 100 calories, 200 calories like

5:03and eight protein, it doesn't bother me.

5:05>> Is the protein difficult because of the

5:06consistency of mixing in whey protein.

5:08Is that where you come into an issue?

5:09>> No, this one is almond milk.

5:11>> Okay.

5:11>> So, almond milk doesn't have but

5:13fat.

5:13>> Okay.

5:14>> So, I use the I always use the high

5:16protein milk. It's more expensive, but

5:17to me it's worth every penny. Um, but

5:19for some people if they don't have the

5:21money they could just use the regular

5:23one and it's still like six protein. But

5:25the whole point 160 calories even in any

5:28of the enlightened or

5:29>> they're about 24

5:30>> Halo Top at least 240 if not more. And

5:33this one actually has real Cinnamon

5:35Toast Crunch in it, you know, real milk.

5:38So it's like I don't know. And you get

5:39to control everything as far as flavor.

5:41>> You're not worrying about shelf life and

5:42moving it. Like the big manufacturers

5:44obviously have to worry about shelf

5:46life, stock, holding stock, moving it,

5:48and because you're going to have this a

5:49couple of days later, you can use

5:51fresher ingredients.

5:52>> Yeah. And I think of it as this is like

5:54a dollar something and if you use a

5:55regular milk, it cuts the cost almost in

5:57half. So it's like you can get a dollar

5:59ice cream whereas the one at the store

6:01is five bucks and it doesn't taste as

6:02good. You don't have the mixins. I don't

6:04know. I haven't had Hilltop in a couple

6:06years. Everyone in my DMs is like, "Oh,

6:07you got to try the new version. Oh, you

6:09got to try the new version." Every time

6:10I do, I'm underwhelmed.

6:11>> Yeah. So for me this has just been an

6:13absolute game changer for me.

6:15>> I used to love low calorie ice cream

6:16went through a phase because it is just

6:17like a glorified protein shake but it

6:20from the satiating standpoint you take

6:22longer even that emotional connection

6:24grabbing the tub out the fridge going

6:26sitting by the sofa putting TV on

6:27because you have to take your time and

6:29work through it. Your brain almost has a

6:31better experience.

6:32>> Yeah 100%. And for me I'm very hard I've

6:34always grew up my dad would always let

6:36me have a dessert. So, I grew up dinner,

6:39dessert, dinner, dessert. And that was

6:41always my struggle. So, that's how I got

6:43up to 260 lbs.

6:44>> Yeah, that's bad. For know more about

6:46weight loss than I do.

6:47>> So, I'm the type of guy that puts the

6:48dishes in the dishwasher and in the same

6:50movement, I turned to the fridge and got

6:52a bit of chocolate. I think I just

6:53developed an exercise habit to put up

6:56with my eating. This guy though, this

6:57guy eats all the time, but you're young.

6:59Slept 13 hours the other night. No

7:00melatonin, nothing. Change time zones.

7:0215 hours. He just sleeps 13 hours. So I

7:05for this one it's like I was trying to

7:06get around 150 calories. So on like the

7:08thumbnail I could say 150 calorie ice

7:10cream. So I was trying to figure out

7:11what was the best ratio I could use. Do

7:13I use fat-free milk? Do I use 2%? Do I

7:15combine the two? So what I do here is I

7:18use a certain amount of almond milk

7:19which is only 30 calories per 240 g. And

7:22then I use some regular milk cuz regular

7:24milk has less water. So less water in

7:27ice cream is going to make it crystally.

7:28It's going to make it taste less like

7:30smooth ice cream. So what you want to do

7:33is at least try and incorporate real

7:35milk because literally ice cream is

7:37cream and milk.

7:39>> So I try to use as real stuff as

7:41possible to ice cream. Like a lot of

7:42people try to use all substitute stuff

7:44whereas I try to use as much of the real

7:46stuff as I can while keeping calories

7:48and protein

7:49>> in the right spot. So that's it for that

7:50one. I just have to add some vanilla

7:52extract.

7:54>> How much are you stressing out about

7:55this new cookbook?

7:56>> Massively. Massively. This happened with

7:57my last cookbook, too. But last time I

7:59already made a promise date and I kept

8:01having to push back the date. So I would

8:02message them and I would be like, "Hey,

8:03if you want your money back, just let me

8:05know. I'll refund your money." Only I

8:07think two people out of like I don't

8:09know hundreds asked for their money

8:11back. So people were very understanding

8:12as long as I kept them updated. But I

8:14had to push it back almost a month from

8:16my original.

8:17>> I couldn't believe how much you actually

8:18test all of these. Yeah, that's the

8:19that's a like the good thing and the bad

8:21thing about me because I could be one of

8:23those content creators that does make

8:24four or five recipes a week, but I think

8:26I stand out because I test mine so much

8:28and mine are above in in my opinion the

8:30quality is above most content creators

8:33as far as low calorie food recipes. So,

8:36another thing to keep ice cream smooth

8:38is using a zanthan gum. I've seen a lot

8:41of people talk about this like but they

8:43talk about it like it's just a normal

8:44thing but to you guys this is just part

8:46of making the the ninja creamies but I

8:48see people mixing it with everything.

8:49>> So the reason zantan gum helps is the

8:51zantan gum holds on to water molecules

8:53and keeps them in place. So because it

8:56holds onto the water molecules you don't

8:58have some water sitting here some water

9:00sitting there and everything mixes

9:02together a lot smoother. So and it it

9:04helps thicken it as well. Is it like

9:06natural or is it pretty processed or

9:08like

9:09>> I'm pretty sure I'm not 100% but I'm

9:11pretty sure this comes from a plant.

9:13>> Yeah. Cool.

9:13>> Yeah. So,

9:14>> just for some of those people out there

9:15they they hear a word they can't

9:16pronounce that suddenly.

9:17>> I just don't want them to all of a

9:19sudden I find out it's like canola oil

9:20or it's like this black sludge or

9:21whatever. I'm like I have no no idea the

9:23actual processing of it.

9:24>> It's a polysaccharide made from

9:26fermentation.

9:27>> Okay.

9:27>> So, yeah. It's considered natural by

9:29food standards. Um common in gluten-free

9:31baking. Yeah. Fine.

9:32>> Yeah. Cuz there's another one, guar gum.

9:34And I think guar gum does come from an

9:35actual plant, but there's people that

9:37mix these two. Like they'll do a half a

9:39gram of zanthan gum, a half a gram of

9:41guar gum.

9:41>> How was this?

9:42>> Urethrl. So I always say use a sweetener

9:44of your choice. I don't care what your

9:46sweetener of choice is. But for me, I've

9:48tested alolos. I've tested urethrl. I've

9:51tested all of the different sweeteners.

9:53Stevia, I get the least aftertaste and

9:55it's the easiest on the stomach in the

9:57research with urethrl. Cool.

9:59>> I always say urethril, too. It's

10:00supposed to be ureiththrl, but people

10:02get so triggered when I say urethril.

10:04Um, but yeah, so there's a pretty hefty

10:06amount in this. A lot of people could

10:08handle 100 grams in one bolus. Consuming

10:11100 grams at once without having like

10:12stomach issues. The reason protein, whey

10:15protein is good is because it has the

10:17sucralose which makes it sweeter easier

10:19where I only have to add like 15 or 20

10:21grams versus in this one I got to put

10:22more.

10:23>> Cool. This is a proper art form. This is

10:24what I knew we were coming into today.

10:25The art form, the sensei, the master,

10:27the expert. Okay, so we got that

10:30cinnamon. Typically when I'm not

10:33recording, I'm just I have everything

10:35out and ready to go. But for Cinnamon

10:36Toast Crunch, obviously we want some

10:38cinnamon in there.

10:39>> And some people that don't know, cuz

10:40some people might be new to this, you

10:42add up everything on the scale or you

10:43just hit reset. So if you need 5 g, hit

10:45reset. Goes to zero. Goes zero. Some

10:47people out there might not have gone

10:48through that macro stage in their life.

10:49>> But for my recipes, it's important to

10:51have a point scale because sometimes I

10:53use a half a gram.

10:54>> Cool.

10:54>> So you want to have where it measures

10:560.5. You know what I'm saying? But

10:58>> needed one of them scales back in the

10:59day.

10:59>> Yeah. Even the big YouTube chefs or

11:02prior chefs that are on YouTube are

11:03saying they use a scale because it's way

11:05more accurate and it doesn't mess up the

11:07meal that anyone's making when they try

11:09to recreate it.

11:09>> Salt.

11:10>> Yeah. So salt just like in brownies and

11:12cookies, it brings out the flavor in

11:13whatever you're cooking. So

11:15>> how much roughly?

11:16>> I put a gram in here. I've changed it

11:18over time to more like 7, but to me you

11:21don't really taste the salt and it again

11:23brings out the cinnamon and the vanilla

11:25flavors. So, I always tell people they

11:27can change it to their liking. So, if

11:29you only want a half gram, your doctor

11:32told you to lighten up on the salt or

11:35whatever, your salt sensitive, obviously

11:36change this according to you. But for

11:39the most flavor, I'm going to add the

11:41salt, you know, in the right quantities.

11:42That's probably the number one thing

11:44people me about is especially like

11:45on meat and stuff. I add 1% or 1.5% and

11:49people tell me, "Oh, you're adding too

11:50much salt." It's like, no, that's like

11:51the standard to add it to meat to bring

11:53the flavor out of the meat. People are

11:55like, "Oh, you're using too much salt."

11:56I'm like, "I'm just doing what

11:57restaurants do. I'm trying to make

11:58restaurant quality food." If you don't

12:00want to use as much salt, don't use it.

12:01>> Yeah. And then people that complain

12:02about salt, if they just lost 10 kg,

12:05salt wouldn't be an issue,

12:06>> right? I mean, and people that aren't

12:07salt sensitive, you recycle it through

12:09the kidneys and you pee it out. So, it's

12:10not a big deal. Or you get more thirsty

12:12and you pee it out, you know?

12:13>> Only if they knew how much salt was in

12:15them. Lament cans I spot in the bedroom.

12:17>> Yeah, they're actually not too bad. I

12:18tried them. I always have.

12:19>> Those are a gram each, too. So for me,

12:21I'm sweating so much in Texas that it

12:23doesn't affect me. On top of, you know,

12:25your body is already trying to stay in

12:26homeostasis anyway.

12:27>> It's hot here, man. Every time I've been

12:28here, it's been October, November,

12:30December. So I've only been here when

12:31it's cold.

12:32>> It's cold for like a week, 2 weeks. But

12:34like it's moderate, like 70 to 80.

12:36>> Don't do Don't do Fahrenheit with us. We

12:38don't understand it.

12:39>> I don't understand the division. I know

12:411 kilogram, 2.2 to one pound. You know,

12:43>> on a side tangent. So if you were to

12:45come to Europe and they go, yo, zero is

12:47freezing, 100 is boiling. Why would you

12:48mess with that? Zero is freezing, 100 is

12:50boiling. Okay,

12:51>> that's that's how we do Celsius. It's

12:53easy. So 30 Celsius is a warm day. Zero

12:56is freezing. 100 is boiling. Then

12:58Fahrenheit, you guys come in. What's

12:59What's the freezing point in Fahrenheit?

13:01>> Freezing point in zero as well.

13:02>> No, 32.

13:03>> That makes no sense. You get that?

13:04>> But do you get that? I grew up and what

13:06you're telling me makes no sense because

13:08I just grew up 212 is the boiling point.

13:1032 degrees.

13:11>> So you use pounds, right, instead of

13:12kilograms?

13:13>> Yes.

13:13>> Do you know how heavy a liter of water

13:15is?

13:15>> No.

13:15>> A kilogram.

13:16>> Well, okay. Yeah. I see. I've never done

13:18it like that.

13:19>> Bro, come to Europe. We can teach you

13:21temperature volumes. Although, we're

13:23weird cuz then we do miles. You guys do

13:25kilometers, right?

13:26>> Oh, we do miles. We do kilometers for

13:27like They say that for, you know,

13:29marathon.

13:30>> Yeah.

13:30>> Yeah. Yeah. Then it looks like you've

13:31done more. Anyway, yeah, but Fahrenheit

13:33and Here's your fact today. Fahrenheit

13:34and Celsius both match each other at -

13:3644. Fact check me on that one. But yeah,

13:38there you go.

13:39>> So, the reason I'm mixing this is if you

13:40dump the zantine gum right in here, it's

13:42just going to clump up and it's not

13:43going to mix in well. So, I put

13:45everything in here. And as we're mixing

13:48this in here, we're just going to dump

13:49it in and mix it in here.

13:51>> And I take it the first time you do

13:52this, it could be a bit labor intensive,

13:53but then soon you're going to be doing

13:54it with your eyes first.

13:55>> Yeah. And so what I typically like to do

13:57is almost like meal prep. I'll do five

13:58of these in a row and then I'll have

14:00them for the week. So after that, I just

14:01let it mix for like 90 seconds cuz

14:03again, I want that urethrl to dissolve

14:06and I want everything to be balanced in

14:08here. So when I pour it in here, the

14:09zanthan gum holds everything in place,

14:12all the ingredients, but it takes a

14:13minute.

14:14>> And is that part of this device? No,

14:16this is separate. So, this is like you

14:18want to make Seale ice creams or A-level

14:21ice creams. I think this and you can get

14:24one for like $20 if you don't get a

14:25KitchenAid brand. Like this device on

14:28its own brings your ice cream up two

14:30levels cuz it doesn't make all of the

14:32air pockets. Like there's a little bit

14:34of bubbles, but for the most part, this

14:35is thick cream. You can see it already

14:38how it's thicker than the milk was in

14:40here a minute ago. And then with that

14:41thing, it just creates a bunch of

14:43bubbles. It's It's a frother. literally

14:45call the frother. So this just makes

14:47everything smooth and I used to use the

14:48frother for the first like 15 recipes. I

14:50did but just like doing anything over

14:52time you learn different tricks and

14:54techniques. So this has been a game

14:56changer for me and I use this in recipes

14:58and everything too. So it's not even

14:59just oh I just bought this for ice

15:01cream.

15:01>> It's mad that the thing that excites me

15:02about this video is if you look at most

15:04people's diets on a weekly basis, this

15:06is the point that they fall down. So

15:08it's like the easiest domino to prevent

15:10falling over. You're like, "Okay, cool.

15:11We're just going to address the dessert

15:12in the evening." Then suddenly people

15:13can look forward to the sweet tooth.

15:15They can look forward to it. They know

15:16they're getting some volume, some

15:17calories, something hydonic because

15:20Yeah. I'd say 90% of people binge from

15:22their diet after 8 p.m.

15:23>> Yes. Yes. And that was I could eat I

15:25could not eat all day and not be hungry.

15:27But it's something in my mind where no

15:29matter they're like, "Oh, have a bigger

15:31breakfast. I've had huge breakfast, but

15:32at the end of the day, I'm still

15:33hungry."

15:34>> It's that emotional connection. Suddenly

15:36work doesn't matter, your bills don't

15:38matter, your emails don't matter, life

15:40doesn't matter. You're just on the sofa

15:41watching TV. And then suddenly you're

15:43like, "Hey, calories time now."

15:44>> Yeah. I'm thinking, "What's in the

15:45fridge?" And my mind just takes me to

15:48the fridge every time. So that's done.

15:50Pour it in here. And you can kind of see

15:51even the cinnamon. If you know cinnamon,

15:53if you've ever made French toast,

15:54cinnamon sticks in one place. You can

15:56see that the cinnamon's spread evenly

15:58throughout. And that's from the zantang

16:00gum. Or else by the if this sits in the

16:02fridge, by the time it freezes, a lot of

16:04it goes to the bottom of the pint.

16:06>> Unless you're using something like

16:07zantang go.

16:08>> And then are these just ninja cups for

16:10freezing?

16:10>> Yeah. So, I have I'm a savage. I have

16:12like 15 pints ready. So, I could pretty

16:16much make two weeks worth and have

16:17whatever I want in the freezer. One,

16:19because for recipes, sometimes I come

16:21out with three at a time. And so, I need

16:23to be testing three recipes at a time.

16:25So, sometimes I have nine, three of each

16:27flavor. So, I need a lot. But even I

16:29tell people, buy at least five pints

16:31because they give you one pint or two

16:33pints. You're going to be making one

16:34every night and you're going to stop

16:35doing it. Whereas with five pints in the

16:38fridge, you're like, "Oh, once a week I

16:39spend 30 minutes and I make five pints,

16:41I'm good." So yeah, if we weren't

16:43talking, obviously this would go a lot

16:44faster.

16:45>> I wonder if there's like a business

16:46where you could batch make pints in like

16:48an industrial machine like food prep and

16:51then send people their pints.

16:52>> Yeah, I've tried like just using a big

16:54ass bowl and putting all the milk in

16:56there and it just doesn't at least with

16:57the immersion blender, it doesn't work

16:59the same. So since I have so many pints,

17:01I always label mine. So, I just put

17:03Cinnamon Toast Crunch and I throw it in

17:05the freezer. Oh, and what I also like to

17:07do is keep the top off because there's a

17:09lump that forms in the middle when it

17:11freezes. And this helps. Sometimes there

17:13is still a little bit of a lump, but it

17:15helps mitigate that a little bit if you

17:17just keep it off. So, that's why all the

17:19ones in here don't have the lid on. It's

17:22the same thing. All of them in there.

17:23But, see, there's a little bit of a

17:24hole,

17:25>> but sometimes it like goes, you know, an

17:27inch high

17:28>> and it can break the machine. So, that's

17:30the last thing we want.

17:31>> All right. So, the question is, I have a

17:34mint chocolate chip or a chocolate chip

17:36cookie dough.

17:37>> Yours, you're in charge. I like both,

17:39>> actually. Yeah, let's do mint. So, I

17:40could show like the extracts.

17:42>> Yeah, cool. Let's do it.

17:43>> All right. I just got to wash these off.

17:44This is pretty much the same process

17:45when I'm testing. I just come here, wash

17:47these off, and then start another one

17:49again.

17:50>> So, if you're watching this at home, I

17:52hope you're watching carefully cuz we're

17:53going to stop buying ice cream and

17:54chocolate, and we're going to start

17:55making these instead. Yeah, if you do

17:57the math, if you save like the three to

17:59four dollars per pint, and that thing's

18:01a lot of times you can get it 999 to

18:03$150 at Sam's Club or like one of the

18:05warehouse places, but even if you pay

18:07200 for that in 50 pints, it's paid for

18:10itself and you've lost weight and it

18:12tastes better and all the other

18:13benefits. You know what I mean?

18:14>> Declan, do you have low calorie ice

18:15cream flavor?

18:16>> You seen one of these before?

18:17>> Does it go viral where you guys are at

18:19like on TikTok and everything?

18:21>> Cuz none of my friends have one of

18:22these. That's why I was keen to do the

18:23video.

18:24>> Is Ninja popular? like the the bread.

18:26>> They got the daddy of air fryers.

18:28>> Okay. But is it popular on TikTok too

18:29for the creamies?

18:30>> I'm not in that algorithm.

18:32>> No.

18:32>> What's the process happening then?

18:34>> So for this one, have you ever put

18:36chocolate in the fridge or the freezer

18:37and tried to eat it straight from the

18:39freezer?

18:39>> Quite hard. Brittle.

18:40>> Hard like a crayon. It's like quality of

18:42a crayon.

18:42>> A crayon.

18:43>> You know what a crayon is?

18:44>> No.

18:44>> It's not a pencil. A colored pencil. But

18:47>> crayon.

18:48>> Crayon. Yeah. A crayon is how you say

18:50it.

18:51>> Is that like a bit of Chicago accent

18:52coming up? either Chicago or honestly, I

18:55don't know, United States, but maybe

18:56Chicago.

18:57>> Get a crayon.

18:58>> All right, so we're doing a double

18:59boiling method where this is the easiest

19:01way to make melted chocolate because we

19:04don't want it to taste like a crayon.

19:05When it goes right into the ice cream,

19:07even though it's only mixed in for 1

19:09minute, when it's sitting there for that

19:101 minute, it turns hard and you're

19:12eating it and it's literally like you're

19:13eating a crayon. So, what we need to do

19:15is this makes and yes, this is an extra

19:18step, but this makes about six recipes

19:20worth. So if you make the chocolate one

19:22time, which is just pouring the

19:24chocolate in and putting it on the

19:26>> So you don't want the chocolate to go

19:28hard on the ice cream.

19:28>> No.

19:29>> Interesting.

19:29>> And I learned that over time, too. I

19:31tried mini chocolate chips and that was

19:33the best way. So it wasn't too cranike.

19:35But this way it melts in your mouth with

19:37the ice cream. Whereas with the crayon,

19:39it's like hard and soft at the same

19:41time. It's a really weird texture.

19:43>> See, like sometimes, you know, those

19:44chocolate sauces you get. I like them

19:45when they solidify.

19:47>> Okay. So this is like the one where you

19:48buy it in the can. It says like melting

19:49chocolate. You just throw it in for 30

19:51seconds and you could like dip your

19:52strawberries in it. This is what we're

19:54making, but homemade, you know,

19:55homemade.

19:56>> So, that's just boiling water with a

19:57bowl on top.

19:58>> Yeah. I'm going to simmer the water in

19:59about 10 minutes. By the time that I'm

20:01done doing this, this will be done. So,

20:03just get straight on back to making the

20:05creamy. And it's a very similar process,

20:08just a little bit different ingredients

20:10as far as amounts and the calories used

20:12because we're going to go from 162

20:14calories and 10 protein to 456 and 50

20:19protein. And my big thing for my

20:20cookbook is that there's a lot of people

20:22that don't include the recipe picture.

20:24So this is what it should look like

20:25coming out.

20:26>> Nice.

20:26>> So I don't I do edit the picture just to

20:29make it brighter, but I don't edit it to

20:31where it looks different. So this one's

20:33all milk. Again, it's going to make for

20:35a smoother texture using all milk versus

20:37almond milk, which is almost all water.

20:39And the reason I'm using both of these

20:40is because there's no 1% high protein

20:42milk at the store. So I'm trying to make

20:44my own 1% by mixing 2% and fat-free.

20:47>> Do we have high protein milk in

20:48Australia? really have auto taste so

20:51>> that's crazy. Now there's four brands at

20:52this at HB.

20:53>> To be fair, America is ahead when it

20:55comes to any type of calories.

20:57>> All right, then vanilla extract again. I

20:59highly recommend vanilla extract too.

21:02Vanilla extracts in any vanilla based

21:03ice cream recipe. And the like vanilla

21:06extract has like a 100 different tasting

21:08compounds, but when they make the

21:09imitation vanilla, there's only like one

21:12of the compounds. So you get way more

21:15variety of flavor of vanilla

21:17>> in the extract

21:17>> from the extract which is why it's more

21:19expensive.

21:19>> We're both London. You don't cook, do

21:21you? Maybe a cook.

21:23>> What do you cook? What's your main meal?

21:26>> It's like a timeline.

21:26>> A good kiche.

21:27>> He said this. He told me he goes camping

21:29all the time. Then it goes once a year.

21:32Make a good kiche. Eggs, bacon. What do

21:35you do for the base? myself a stock

21:37flour butter.

21:38>> Really?

21:38>> Yeah. Tastes better when you make it

21:40yourself.

21:40>> I didn't do you know what kish is. Do

21:41you call it kish?

21:42>> I know what kiche is, but I've never

21:43made kiche before. Okay.

21:45>> Yeah, that's definitely not uh super

21:46popular.

21:47>> Kiche is niche.

21:48>> It is niche.

21:48>> Oh, so you don't know what bangers and

21:50mash is?

21:51>> I've heard of it, but I don't remember

21:52off the top.

21:53>> Do you know what Yorkshire pudding is?

21:54>> Yorkshire pudding? Yes and no. I've seen

21:56a picture of it.

21:57>> So it's like a Yorkshire pudding, a tray

21:59of Yorkshire pudding with sausages in

22:01it, and then you like cut it off. Did

22:03you ever have that grown up?

22:04>> So it's not mashed potatoes? No. Bangers

22:05and mash. Is that

22:06>> sausage?

22:07>> No, no, no. I'm trying to talk about um

22:09uh what's it called? Oh, I've just

22:11um

22:12>> I've just forgotten of the the thing

22:14that I was supposed to say. Bangers and

22:15mash. The other English thing. Toad in

22:16the hole. That's it. Do you know where

22:17to in the hole? Shut up.

22:19>> So, you know what pigs pigs in a blanket

22:20are?

22:21>> Of course.

22:21>> Okay. I don't know if that's like an

22:23American thing or what.

22:24>> So, Toad in the Hole is the other

22:25English one where you get like Yorkshire

22:27pudding, one big one, and you put

22:29sausages in it.

22:29>> The whole sausage.

22:30>> Yeah.

22:31>> I love it.

22:31>> So, you never had to in the hole? So,

22:33growing up, your mom make Toad in the

22:34Hole. Nice cold day, chop it up, you

22:36have it with some baked beans and mashed

22:37potato. So you got bangers and mashed.

22:39Then the next level up of British food

22:41is Toad in the old. As a kid, you come

22:43home from school, you're like, "What's

22:44the dinner?" Toad in the O. Yes. So

22:46yeah, they're just saying it.

22:48>> Maybe winning America back from the

22:49British on the July 4th of July wasn't

22:51the best thing that happened to your

22:52country. Who knows? You lost. You got

22:54independence and freedom, but you lost

22:55Toad in the Hole.

22:56>> All right. Uh if you want to make a

22:59variety of flavors, you're going to have

23:01to have some extracts. Since I make I've

23:03made a thousand creamies at this point,

23:05I have a bunch of different extracts,

23:07but like coffee extract is great to

23:09bring out more chocolate flavor. So, I

23:11have that here.

23:12>> Where did the creamy come from?

23:13>> Ninja Creamy. It came from the Paco Jet,

23:15which is a $4,000 device. It lost its

23:18patent. Ninja hopped on it, made it, and

23:21>> the Ninja Creamy.

23:21>> People realized, even Ninja didn't know

23:24that this would be a low calorie. In the

23:25book, it said, "Don't make low calorie

23:27stuff." But now, they made the swirl,

23:29which is the one that brings swirl ice

23:31cream out of it. And they market it now

23:33as a low calorie ice cream machine.

23:35>> You're not a fan?

23:36>> No. It's gigantic. I still have

23:38it. So you can get the the other one for

23:40like a hundred bucks, whereas this one

23:42is 350.

23:43>> And you're not Yeah, you're not a fan of

23:45this. People online were going wild for

23:46it, right?

23:47>> I'm not a fan just because of how big it

23:48is. And it doesn't really do anything

23:50different. I was really hoping that the

23:53mixing setting like the mixing setting

23:55on this one crushes soft mixins like an

23:57Oreo. It becomes like dirt almost and

23:59you can't really I want that crunch. So,

24:01I had to manipulate and test like 30

24:03ways of putting Oreos in milk, freezing

24:05them, trying to put Oreos in the freezer

24:08by themselves. When they're hard, will

24:09they, you know? So, I was hoping that

24:11this one being 350, don't just give me a

24:14swirl function, make the mixing setting

24:15better where you can do like half mixing

24:17where it swirls a little bit slower. It

24:18doesn't swirl for as long, so it doesn't

24:20break down all of the mixins into

24:23nothing.

24:24>> It like literally pulverizes them. So,

24:26there's no real add-on besides, oh, I

24:29can make a cone of ice cream. And how

24:30could why can you make a cone of ice

24:32cream and just because of the swirl

24:33factor?

24:34>> Yes. And you technically can. I showed

24:36in my video where you could put it in a

24:37piping bag and you could swirl it, but

24:39at the same time I go and I get scooped

24:41ice cream in a cone and you could do

24:42that with the regular.

24:43>> True. True. Or you could just do it from

24:44the with a spoon.

24:45>> Exactly. And so there's the same

24:47settings, but like I said, now they made

24:49it a light ice cream setting

24:50specifically for light ice cream people.

24:52But Ninja didn't realize when they

24:53marketed this at first that it was going

24:55to blow up for low calorie ice cream.

24:57>> Have Ninja ever reached out to you?

24:58>> Not me, no. But another uh a close

25:00friend, they reached out to him.

25:02>> And Andrew, if you're watching this,

25:03buck your ideas up, all right? Cuz

25:05you've already messed up once. Don't

25:06mess up twice. This is your opportunity.

25:08He's open for business.

25:09>> Yeah. I was really hoping that they

25:10would just upgrade a couple things and

25:11it would be perfect.

25:12>> Come on, Ninja. You got complacent when

25:14you started doing air fryers.

25:16>> All right. So, I'll move this thing out

25:18of the way.

25:18>> Get it out of here. I don't want to see

25:19it. I'm going to set my eyes in.

25:21>> All right. So, another example, cake

25:23batter makes great cake batter, birthday

25:26cake flavored ice cream. But the hard

25:28part is you got to test and see which

25:30one's which because the mint extract

25:32that we're doing today for mint

25:34chocolate chip, you could use this one

25:36or this one. But if you put 11 drops of

25:38this one, it's going to taste like you

25:40have brushed your teeth with five times

25:42the strength of the toothpaste. Whereas

25:44if you put 11 drops of this one, it's

25:45the perfect amount. So it's with

25:47everything, if you don't follow the

25:48recipe exactly, you're going to have to

25:50test for yourself and you might get one

25:51or two that you mess up. That was too

25:53minty or oo that needs more sugar or or

25:55sweetener. Um, but yeah, that's why it's

25:58so important to get different extracts

26:00or try and copy the recipe as close as

26:03you can

26:03>> when you're doing this.

26:04>> And people wouldn't have to try this

26:06stuff out if they got your recipe book

26:07cuz you've done the work for them.

26:09>> Exactly. So, like one of the recipes I

26:11have is a cotton candy and I bought five

26:13different extracts and I was testing

26:14five different extracts and then it

26:16would be too much and then I have to do

26:17five more batches. So, I did like 25 30

26:20batches of just cotton candy to figure

26:22out which one's the best. Yeah, me and

26:23my girlfriend were eating have been

26:25eating ice cream.

26:26>> We're sat there on the sofa with like 10

26:28tubs of ice cream. Babe, I'm working.

26:29>> Five tubs. Yeah. And she laughs at me

26:31every single time. But yeah, so this is

26:33so strong to the point where I bought

26:36droppers.

26:37>> Just so you don't miss mix it up

26:38>> because you can't put a half gram, you

26:40can't put whatever. You put one, two,

26:42three, and you're done. You put any

26:44more, it tastes like, like I said,

26:45you're brushing your teeth.

26:46>> Wow. This is all interesting stuff. That

26:49company, McCormick, I recruited for them

26:51once in the UK back in a previous life.

26:53>> So, uh Oh, cool. That does smell good.

26:55Can't wait for that in you. Cool. That

26:57is that birthday cake flavor.

26:58>> Now, I don't know for you, but for me,

27:00when I taste white peppermint or mint

27:03chocolate chip ice cream, it doesn't do

27:04as much for me. And I'm not afraid of

27:06food coloring. So, I add some food

27:08coloring because growing up, it was

27:10always

27:10>> So, it's got to look a certain way to

27:12get the taste. That's what you mean.

27:13>> It connects in my mind differently.

27:14>> Yeah. Okay. Even if I taste them side by

27:16side, and I literally did this when I

27:18was testing this recipe. I put green in

27:20one, didn't put green in the other. I

27:22thought this one tasted better and more

27:23minty, even though all the other

27:25ingredients were the exact same. So, for

27:26me, it's probably something because I

27:28grew up that way. But yeah.

27:29>> Do you um do you I don't know if you had

27:30this growing up. Did you ever try green

27:32ketchup?

27:32>> Green ketchup? No.

27:33>> So, you have like Hines ketchup, right?

27:35>> I remember when they I think they came

27:37out with like blue green.

27:39>> So, it was the biggest head ever.

27:41So,

27:42>> yeah. See, I remember that. I do

27:44remember all the commercials.

27:45>> So, it was literally green ketchup way

27:47before your time. And you would dip a

27:48chip in it and it tasted exactly the

27:51same, but it was green, so you couldn't

27:52enjoy it. But some tomatoes are green on

27:54me.

27:54>> Yeah, it completely changes. It's so

27:56weird how your senses are so used to the

27:58red that you're like, "Man, this tastes

27:59like even though it's the exact

28:00same ingredient."

28:01>> That's interesting you said that about

28:02the coloring.

28:02>> All right. Now, this one does have

28:03protein. The important thing is that you

28:05have protein that tastes good, whether

28:07that's gorilla or pee. Nah, it has to be

28:10a whey protein. If you use a whey

28:12casing, it makes it too thick. It

28:13doesn't it almost like cottage cheese

28:15thick at that point. So, you have to

28:16find the own your own whey protein that

28:18tastes good. Luckily for this one, you

28:20can have a bad tasting protein and the

28:21peppermint will actually cover up bad

28:24tasting protein. But in almost every

28:25other recipe besides like the strong

28:27flavor of like a mint, you need a good

28:29tasting protein or else you're just

28:30screwing the pooch.

28:31>> Big up Gorilla Today's sponsor. I'll

28:33send Derek and Bill.

28:34>> Yeah, this is the next one.

28:35>> Legit is a good protein. Is it? You

28:36would say that sponsored athletes.

28:38>> Now I I'm I could It can be better. Like

28:40I'm I'm trying I might make my own. So

28:42I've been buying vanillaas to try and

28:43see.

28:44>> Really?

28:45>> Yeah.

28:45>> Okay.

28:45>> That's something I haven't told Derek.

28:47>> Okay. Maybe don't put that in the edit.

28:48>> Yeah.

28:49>> Put it in there. Pay the man more or

28:51he's making his own.

28:52>> Yeah. I know it's a low He doesn't make

28:54much money. It's what the loss leader or

28:56whatever they call it. But

28:57>> it would be very interesting to test

28:59protein. Do you follow Ryan Herson?

29:01>> Yes.

29:02>> He pretty much tested loads of

29:03supplements. Not gorilla supplements,

29:05but a lot of them just don't have what

29:06they say or as much in as they say. Oh,

29:08he did a similar video to you, right, a

29:10few weeks ago, but not about creatine,

29:12about other

29:13>> Yeah. So, this is another thing that's

29:14important, too. Like, I don't want this

29:16to taste like protein. Even though the

29:17protein needs to taste good, I don't

29:19want it to have like an aftertaste of

29:21protein. So, some of these you can get

29:22away with a full scoop. Some you can

29:24only put a half scoop. So, it's again

29:26one of those things that, okay, this

29:27ingredient amount is good, but now how

29:29much of this should I use? So, it

29:31doesn't taste like protein. So, even

29:32like I went from 17 g of protein to 14,

29:36and it literally changed. Okay, I can't

29:38taste it anymore with those three grams

29:40less, but now the protein's still like

29:42the peak that it can be without tasting

29:44like protein.

29:45>> Um, and then we got our

29:46>> urethril again. Now, this time instead

29:48of 50 g, I'm only

29:50>> It does look quite voluous for a

29:51sweetener.

29:51>> I'm only using 20. Does it?

29:53>> Yeah. Like sometimes you get like a

29:54really small, you know, bit of

29:55sweetener. Is it because it needs to be

29:57dispersed amongst it?

29:58>> Yeah. I've always had granulated. Like I

30:00know that they make the powder version,

30:02but all they do is put it in like a

30:03blender and make it powder. But alulose

30:06is supposed to act the most like sugar

30:08apparently when baking and everything. I

30:10just haven't had the best luck with it.

30:11I'm going to go back to testing it again

30:12and do like a video on it for the

30:15cookbook. But as far as my old testing,

30:17I thought that arythtol tasted the best.

30:19>> Most people when they have sweeteners,

30:20they will eat like a Quest bar. It won't

30:23be the sweetener that gives them a

30:24stomach upset. It would be like sugar

30:25alcohols or something else, but they

30:26blame the sweetness. So if you have

30:28anything that makes your gut a bit like

30:29they straight away just always accuse

30:31the sweetener. And even sometimes

30:32protein for people upsets their stomach.

30:35>> Yeah. Me, so if I have it with oats, I'm

30:36fine, but if I have it on it, if I have

30:38just a protein shake on its own, um,

30:40usually I double scoop. So I get like, I

30:41don't know, 40 45 grams of protein. And

30:44that to me gives me a little bit of

30:45>> Yeah. See, so it could be really

30:46anything. It's the same thing with the

30:48gorilla pre-workout as creatine. So

30:50people are like, "Oh, my stomach hurts."

30:52And is it the creatine? Is it

30:54>> other things? Yeah.

30:54>> Yeah. Like there's 14 ingredients. Like

30:56I don't know which one which one is

30:58which. So we did the same thing. This

30:59one only has a half gram of salt and a

31:01half gram of zantan gum. And it's again

31:02something that I play with over time and

31:05see what works best for that specific

31:07recipe. So, same process. Just mixing it

31:09together. Now, this one takes a little

31:11bit longer to mix in because of the

31:12protein, but it's this is almost melt.

31:14Um, this for

31:16>> smells good.

31:17>> The system.

31:17>> Yeah, it's so easy. So, yeah, it does

31:20takes a little bit longer to mix in.

31:22>> How did you get into obviously you had

31:23your own weight loss journey, but how

31:25did you decide to write this up and this

31:27on YouTube? Well, I started doing stuff

31:29about cuz I'm an exercise fizz major and

31:32so I started doing stuff about diabetes

31:34and losing weight and just like more

31:37educational almost like collegebased

31:39content and I wasn't getting views and I

31:41was being way too, you know, college

31:44format, boring as hell. And I made a

31:46recipe and it did pretty well. And then

31:49I did a full day of eating protein ice

31:51creams cuz Greg said, "I challenge

31:53anyone to try and eat five protein ice

31:55creams in one day." And it was in the

31:56blender before there was a creamy. So I

31:58made a video eating five protein ice

32:00creams and best like got 1,000 views for

32:04me which I had like 100 subscribers

32:061,000 views in the first day. Um he sent

32:08me a DM like saying oh great video blah

32:10blah blah. So like I was so encouraged

32:12and then in the comment section people

32:14were like hey what were the recipes for

32:15what you did? Cuz I was making my own. I

32:17was just going off the cuff like what

32:18were the recipes? So I started posting

32:20the blender ice creams and they were

32:22getting thousands of views. So I kind of

32:24just followed the

32:26>> found your way into it. Like most people

32:27they end up starting in one place and

32:29then doing another thing

32:30>> and I was making like kind of sort of

32:32full days of eating. I would explain I

32:33would try and teach something and then I

32:35would make like an omelette chicken

32:37sausage egg white omelette chicken

32:39sausage. I would make like little meals

32:40but it was very simple and basic stuff

32:42and that would get me some views. But it

32:44was when I did I put Greg Ducet's name

32:46in the title and protein ice cream that

32:48really started building momentum.

32:50>> First time I saw his video I was like

32:51what the hell with this guy? But then

32:53when you watch him for a while and you

32:54see him like in his offline mode, you

32:55realize he's a good guy. Like he's a

32:57nice guy. Yeah.

32:58>> Like um he's obviously got his character

33:00he portrays on social media. You can

33:02tell I really like seeing podcast Greg

33:04which is chill. He's like a he cares

33:05about people that are abusing their

33:06bodies and stuff.

33:07>> It seemed like people said the same

33:08thing about you when you used to make

33:10all your older videos.

33:11>> I tell you on the podcast

33:13>> this is James Smith. What?

33:14>> Yeah. I just needed to be a bell cuz

33:16Instagram used to be 59 seconds. So like

33:19when you only have 59 seconds, you have

33:20to be abrasive, facitious. Now when when

33:23you gave me 3 minutes, when they changed

33:25to that, I could start slowing down a

33:26bit. Nuance, arguments, whatever. And

33:28also, I didn't really understand

33:29anything about content creation. I

33:31didn't know what a hook was. I didn't

33:32know what a setup was or a payoff. I

33:33didn't understand.

33:34>> But you were naturally doing it cuz you

33:36hooked a viewer in right away.

33:37>> But then all my videos in the beginning

33:38were very much like when it comes to fat

33:40bots, make sure then one video I'd be

33:42like, "Oh, this prick." And then

33:43I'm like, "Wo, why did I just get 10

33:45times the views starting a video calling

33:46someone a prick?" But then rather than

33:48thinking, "Oh, I just used a hook," I

33:50was like, "Right, let's call everyone

33:51pricks." So, it's a bit of a rough start

33:53to content. But yeah, that first 100K,

33:55you got to do whatever it takes to get

33:57there. Similar to yourself, right?

33:58>> I fed more off of people's names at the

34:00start. I would review other people's

34:01recipes that were more popular than me.

34:03But I got pretty lucky because right

34:05away people were like, "These are high

34:06quality recipes." And people were

34:07sharing my stuff cuz I was small,

34:09saying, "He deserves more followers,

34:10blah blah blah blah." So, it was kind of

34:12a balance. And now I rarely use other

34:14people's

34:14>> social names. Yeah. I just look up good

34:17titles. And

34:18>> when I started the business channel, it

34:19was funny because people were like, "Oh,

34:21bro, you deserve to have so many more

34:22subsing you to support your journey."

34:24So, I had like 300 subs. Little did they

34:26know it was millions on other platform.

34:28You still commented back saying, "I

34:30appreciate it. This looks good. This

34:31looks fire."

34:32>> Yeah, this one is definitely better, but

34:34it's also three times the calories. So,

34:35what we're going to do in making this is

34:37I'm going to start you off on the 150

34:39calorie one and then take you to the 450

34:40because I don't want you to go from one

34:42to the next and be like, "Oh, this

34:43wasn't good." You're going to be like,

34:44"Oh, this was good. This was

34:46great. Okay,

34:47>> you know what I mean?

34:47>> It's even settled nicely. You even hit

34:49that line. Perfect. Guy knows what he's

34:51doing.

34:52>> Yeah. And sometimes I will go up too far

34:54with the immersion blender and there

34:55will be some bubbles in there and I'll

34:56go above, but it's foam so it's not

34:59going to hurt the creamy. If you go

35:00above with just foam,

35:01>> the cream king, that's what they call

35:03me. I love making innuendos with that.

35:05I'm with my friend. He makes thousands

35:08of ninja creamy recipes. I'm thinking of

35:10giving him a funny nickname. Could you

35:11give me 100? I will start you off. The

35:13cream king. Thank you.

35:15>> All right. I see. I keep forgetting cuz

35:16I'm not as focused. But we keep the lid

35:18off. Same thing.

35:19>> Creamzilla. Whippy Goldberg.

35:21>> Whippy Goldberg.

35:22>> The Churninator. Sorbet Supreme. Pint

35:25Daddy.

35:25>> Pint Daddy is good. Yeah. Some people

35:27call me the pizza poppy, too. So, it's

35:29kind of similar name.

35:30>> Cream of thrones.

35:31>> That makes sense, though. If you love

35:33Game of Thrones,

35:34>> the Creaminator 9,000 Frosty the Broman.

35:37>> Um, this is just peanut oil. You could

35:39use avocado oil, whatever. But this is

35:41what's going to mix in with the

35:43chocolate and it's going to help keep

35:45it. So right now the melting point, I

35:47think it's like your body temperature.

35:48It's like 98°. Don't quote me on that.

35:50But once you add oil into it in

35:52different amounts, like if you add too

35:53much oil, it'll be way too low. You

35:55touch it, it melts instantly. But this

35:57drops it like I think like 10 or 15° the

35:59melting point. So it's going to help

36:01melt in your mouth. That's the only

36:03point of the oil. And that's what they

36:04do when they put it in like melting

36:07chocolate or whatever you buy off the

36:08the shelf.

36:09>> Fondue. Fondue is a lot.

36:10>> Fondue. Same thing. Yeah, same thing.

36:12So, yeah, I don't want to touch that

36:13with my hands. So, like I said, by the

36:15time that you're done with the ice

36:17cream, you can now do the chocolate. And

36:19we're just going to pour it in. And we

36:20want to mix it in until it's smooth.

36:22>> So, would you put it back on the heat?

36:24>> I think you start stirring.

36:25>> Usually, I would do it on the heat.

36:26>> Oh, no. No, that's that's what I was

36:28looking for. That looks good.

36:30>> But I just for the video purposes and

36:32it's dark over there. I'm just going to

36:33do it right here. But yeah, so it's

36:35instantly melted and it pretty much

36:36right away mixes in. So, this could be

36:38an easy date option for any men out

36:40there that don't want to have to

36:42navigate the oven. All you need is a

36:43Ninja Creamy little hot top.

36:45>> Yeah, you could definitely impress with

36:46this.

36:46>> If you're on a second or a third date,

36:47bro, bring around for creamy and chill.

36:50>> Give her the creamy and cream.

36:51>> Creamy and cream. Yeah,

36:52>> creamy and chill. My uh my girl loves

36:54pistachio ice cream, but there's only

36:56like four different kinds here. Like, we

36:57went to Italy and she loves the ones

36:59there, but the ones here in store, even

37:01the high calorie version, she doesn't

37:02like too much. And my pistachio ice

37:04cream she likes more and it's like half

37:05the calories. So you've lock you've

37:07locked her in for life now.

37:08>> Yeah. So you could definitely impress

37:10your girl if she's a ice cream fan. And

37:11who really isn't ice cream fan?

37:13>> Yeah, that's true. She's going nowhere.

37:15>> Exactly. So last part of this

37:18>> is we want to put this in the freezer so

37:20everything hardens.

37:21>> You've done so much navigating in the

37:23kitchen. She's just alien.

37:24>> Yeah. And I was, like I said, all I

37:26could cook before was an omelette,

37:28chicken sausage. Like I was very, very

37:30basic with my knowledge. So everything

37:33that I've learned over the last four or

37:34five years is just from testing,

37:37testing, testing, testing.

37:38>> So are you going to put the chocolate in

37:40that now?

37:40>> Yes.

37:40>> And is the crumpling to give it some

37:42shape or

37:43>> No, just so the parchment paper stays in

37:44place cuz it'll roll up on its own from

37:46it sitting in that box for so long

37:48because of the video. I'm not going to

37:49get every single drop in here, but

37:51you'll get the idea.

37:52>> There'll be some people watching out

37:53there that are a little bit like me

37:54that'll be like, "Oh my looks like a bit

37:56of effort. This could just have the

37:57extra coloring."

37:58>> Yeah. And you could buy chocolate in the

38:00bag and use it. But I think if you make

38:02this once, you'll realize, "Wow, this is

38:03so much better." There's so many people

38:04that commented on my video for this that

38:06said, "Wow, I've been looking for a

38:08chocolate hack because the chocolate

38:10tastes so hard and bitter when you just

38:12put the storebought stuff in there." So,

38:14you could make this as thin as thick or

38:16as thick as you want. I like to get it

38:18thin like a real mint chocolate chip ice

38:19cream.

38:20>> Is your audience mainly made up of like

38:22middle-aged women or is it pretty?

38:23>> That's almost all men

38:24>> really. It's like 86% men

38:27>> because they want the outcome of the

38:28weight loss and the sustained weight

38:30loss through the food choices. Do you

38:31reckon?

38:31>> I make it as easy as possible. So like a

38:34lot of the stuff you either just put

38:35into a food processor or you put into

38:38the pint. Yes, you have to have the

38:40extra I got chopped on here. Um you have

38:42to have the extra immersion blender. You

38:44have to have an extra piece of

38:46equipment, but it makes the process so

38:48easy. So, I try and cater to men that

38:50are beginning cuz this is what I would

38:52want if I was 5 years ago to now.

38:55>> I feel like the art form of putting time

38:57and effort into food is diminishing

38:59generation on generation. Like

39:01>> for my parents or my mom especially,

39:03cooking was like a big deal. But then I

39:05definitely inherited my dad's traits of

39:07I could cook a nice meal or I'll just

39:09have a bit of bread plain

39:11>> tear the baguette.

39:12>> Cheese on toast.

39:12>> Yeah. And then um Tay, my partner, she's

39:15very good at cooking. But then sometimes

39:17I'll look at her. Kian would have been a

39:19bit of a nightmare all day. We barely

39:20slept and I'll just be like, "Let's get

39:22a takeaway." But we've got a Mexican

39:24near us. It's called Gringers. And they

39:26do these spicy chicken bites. And the b

39:28the tacos are so big. You can only have

39:30one. And if you make it like a burrito

39:32sized taco, they're like, "Yeah, they're

39:33big." And then there's like a fish fish

39:35taco. You make it a grer and it has

39:37melted cheese all over it. But it's like

39:39a burrito sized uh wrap. Yeah. And um I

39:42should look at her sometimes at 6 p.m. I

39:43go, "Let's get a grer, babe. I'm the

39:46enabler. I'm the I'm the problem.

39:48>> So, we're going to start with the

39:50Cinnamon Toast Crunch.

39:51>> I'm excited. I'm getting hungry. I'm

39:53getting a bit hungry. I can see you,

39:54Deck, thinking, "Oh, yeah. I want to get

39:56a little taste of that."

39:57>> All right. So, the blade doesn't want to

39:59go. They They make it so the blade

40:01doesn't go and hits the plastic to get

40:03in there like

40:04>> So, that is part of this.

40:05>> Yes.

40:06>> Okay.

40:06>> Yeah. So, this does go straight into

40:08here. That's how like it stays in place.

40:11>> Okay. Yeah. Cool.

40:12>> But the blade the blade is only this

40:14wide. So there's a little bit of space

40:17along the edge. And the problem is when

40:20you're eating, you're going like this

40:22and the outside's going to be all icy.

40:24So I don't completely I can't completely

40:26mitigate that. But what I do is I run it

40:29under hot water so it softens up the

40:31side. So as you're eating it,

40:32>> it mixes in.

40:33>> Yes. And it melts it a little bit on the

40:35outside.

40:35>> Do they need to make a bigger blade? I

40:37think if you run into problems because

40:39if the blade gets off path like with the

40:40bump that I was talking about earlier,

40:42it'll go into the plastic and people

40:44and they're like, "Oh, I'm eating

40:45plastic now." And you know how everyone

40:47is with plastic at this point. So,

40:48>> it's got BPA.

40:50>> Exactly. Hormone disruptors. And I

40:52literally just set a 1 minute timer and

40:54I wash off the outside. You could also

40:56wait like take it out of the fridge,

40:58wait like 10 minutes, get the hot water

40:59on it.

40:59>> I'd rather just use some hot water and

41:01get right to it.

41:02>> This is cool. And then when we start

41:04doing the creamy, I reckon we go for

41:05like a preview hook where we just take

41:07things every time you get to like a

41:08meaningful good part of the edit, funn

41:10it into the intro. So then people can

41:12click the packaging maybe is still me

41:14and you both did the the ice creams. Um

41:16the title can be flexible. We'll test

41:18some cuz then I can social hack your

41:20face to try and attract your audience. I

41:22found the cream king in Austin.

41:23>> Yeah, I would do it if you do something

41:25like that. I would do it similar to how

41:26I did my eight things I wish I knew

41:29about the creamy before I bought it.

41:30that has like half a million views and I

41:32just put me with like this and I pointed

41:34at the thing and I said made 300 pints

41:37and it's literally getting still to this

41:39day two years later um like 2,000 or

41:432,000 calories 2,000 views every 48

41:45hours.

41:45>> That's cool.

41:46>> So yeah, there's such a big creamy

41:48audience that it might take a month for

41:50the algorithm to find the people, but I

41:52think you'll get a good amount of views

41:54on it.

41:54>> We don't mind, do we actually?

41:56>> All right, take the top off. Put that in

41:58there. Since I am a professional

42:00creamer, I have three lids from testing

42:03all these different recipes. But you

42:04only need one lid that it comes with.

42:06And water gets trapped on the inside.

42:08So, in that video that I speak of, I

42:10also tell you to make sure you're

42:12cleaning the inside cuz mold can get

42:13trapped in here. Ice cream gets trapped

42:15in here. And so, you have to make sure

42:16after you're done eating that you clean

42:18out the the lid. It only takes a minute.

42:20But, yeah, I didn't know that. And there

42:22was mold. And it's my whole kitchen

42:24smelled like like mold. And I finally I

42:27smelled around and I smelled the lid. I

42:29was like, "Oh my god, so bad." Threw it

42:32out and uh got this one. But basic water

42:35cleaning is easy for this. Now, usually

42:37this will already be ready to go. So,

42:39you just load in the pint, you put in

42:41the top, and you lock it into place

42:43here. I'm going to have to bring it over

42:45>> a little bit.

42:46>> And this is another thing, like you

42:47would think that you would use the light

42:49ice cream setting for every single

42:51recipe,

42:51>> but it doesn't work like that. So, I

42:53usually go through at least two or three

42:55settings once the actual recipe is done.

42:57I go through two or three settings to

42:59see which one should I use because each

43:01setting just means how fast the blade

43:03spins. So, for this one, you would think

43:06it's light ice cream, but I'm pretty

43:08sure, and again, I use my cookbook every

43:10day. I have to go back and look cuz each

43:12time the setting is different, it is ice

43:15cream. So, it's regular ice cream this

43:16this go around because with mixins and

43:18stuff, it's going to help break the

43:21cream down more and get it more

43:22creamified. Whereas, if there wasn't a

43:24mix in, maybe I would use the light ice

43:25cream setting. But with each variable,

43:27it's a different thing.

43:28>> This isn't all, man. I just I just

43:30thought it was just whip a few things

43:32in.

43:32>> It looks like that on uh online. So,

43:35regular ice cream.

43:41Usually while that's spinning, I'll

43:42already weigh this out, but we want to

43:44weigh out the mixins, which is obviously

43:46Cinnamon Toast Crunch. And we got 10

43:48grams. For this one, I have to load it

43:50right back up for another respin. So, I

43:52don't even look at anything. I'll load

43:54it back up and respin.

43:55>> What does that do? Just gets the

43:57consistency.

43:58>> Yeah. So, right now, it's pretty

43:59powdery. I I guess I should have showed

44:01you it after the first one. I could do

44:02it for the second one we made, but yeah,

44:04it's pretty powdery and then it starts

44:06making turning the powder into ice cream

44:08form. And the more water or like the

44:11less calories you use essentially, the

44:13more powdery it is and the more you need

44:14to respin it.

44:15>> What did you sprinkle on?

44:16>> So, no, we need to put it on the inside.

44:19Now, I like to save a couple grams on

44:22the side

44:22>> for that last final photo

44:24>> for topping, but you could even see in

44:26here right now it's not fully ice cream.

44:28It's almost there, but there's still

44:31some little bits here. Okay.

44:33>> And you'll see the difference once we

44:35actually do this. But I usually just

44:36grab a paper plate cuz I got to scoop

44:38some ice cream out to get the mixins in.

44:40So I just take it out of the middle. And

44:42you could see like

44:43>> it's quite powdery.

44:44>> It's ice cream like here.

44:47>> But then in the middle like you said,

44:48it's still powdery. So we want you got

44:51to find that balance. And once we put

44:53all the mixins in, these are warm and

44:55you combine with another mixin setting,

44:57it's going to uh all become ice cream

44:59instead of only partially ice cream. And

45:01I guess we give a about it being

45:03messy right now. So, one more mix in and

45:06we'll be good to go.

45:06>> I'm excited. You guys in Texas don't

45:08give a about polyyne. Like, you

45:10wouldn't see that in Australia. Like,

45:12when you see the polyyne cups and stuff,

45:14I haven't felt polyarene in years. Like,

45:16Texas, they're like, "We got a landfill,

45:17man. Just dig a hole. Stick it in the

45:19hole, man."

45:20>> Exactly. Now, I'm going to give a little

45:22tip here. At least for the American

45:24people, but I want to wait for this to

45:25stop cuz it's so loud. All right, let's

45:27check it out. And when it stick when it

45:29sticks like that, you know it's good.

45:30So, I mean, you could just take a look.

45:32>> Yeah, she's she's looking good.

45:34>> That's pretty much perfect ice cream

45:35consistency. Some people go a little bit

45:37overboard and they go for more soft

45:38serve consistency, but I want like

45:40scoop. You went to the ice cream store

45:42and they're scooping it out type of

45:44thicker consistency. Many people will

45:46just eat this straight out of the pint.

45:48But I like cones. And there's these

45:50cones that they make, 5 calories each.

45:52Now, they're small, don't get me wrong,

45:54but if you're on a calorie budget, you

45:56can literally have a couple of these

45:57cones, three of them. You can put a

45:59scoop on each one and have a nice little

46:00cute cone for five calories each. My

46:03friend who actually talks with Ninja,

46:04who I told talks with Ninja, he's the

46:06one that showed me these five calorie

46:07cones. I didn't even know they existed.

46:08>> That sounds good. What are these ones?

46:10>> These ones are just a regular sugar

46:12cone. 50 calories, but worth it. Yeah,

46:14for sure.

46:15>> 100%.

46:15>> Okay, so you go in here, you get a scoop

46:18out. You know what I mean?

46:19>> That's looking good.

46:20>> You can't really make ice cream look

46:22much better than it does right here. As

46:24far as like this looks like ice cream.

46:26It's almost as if you've done this

46:27hundreds of times before. All right. Can

46:29I give it a go?

46:30>> Yeah.

46:33>> Oh, that's nice. I'm getting the crunch

46:34in it.

46:35>> And usually I would put some more on

46:37top, too. So, you would get pretty much

46:38double crunch. Crunch going in and then

46:40crunch as you're chewing.

46:41>> Oh, it's still super cold. Like, and so

46:43when you ran the hot tap over it, I was

46:44like, "Oh, I wonder if it warms up a

46:46bit." Now, it's so different to low

46:48calorie ice cream because the

46:49consistency is so much more like normal

46:51ice cream.

46:51>> You want to try that one?

46:52>> M. It tastes exactly the same as ice

46:54cream you buy in store. It's lighter,

46:56>> but it's still got that thickness like

46:58regular ice.

46:58>> I think I'm going to get brain freeze.

47:00So,

47:01>> that's a tough question. It depends on

47:02the day, you know? It's like, what do

47:04you want for dinner? Do I want pizza? Do

47:05I want a sandwich? Do I want um lasagna,

47:08pasta? For me, I'm most proud of the

47:12cookies and cream because it took me so

47:14many attempts to make the Oreo actually

47:16taste like a soft Oreo and ice cream and

47:18not like a crunchy Oreo or mess up the

47:21texture of it. So, the cookies and cream

47:22is probably my favorite.

47:23>> So, I've never had any of these before.

47:24Never had mint cream or anything. It's

47:26so cool cuz it's it's ice cream, but

47:28it's light. Feels really light. Feels

47:30not like you wouldn't have on top of

47:31that and feel guilty.

47:32>> No. You finish it and you feel like,

47:33okay, now I've had my dessert and I'm

47:36good for the night. You know what I

47:37mean? Yeah. And usually I put, you know,

47:39two or three scoops on one. And you can

47:41normally get like four or five scoops

47:43out of every pint. Or like I said, just

47:45eat it straight out of the pint.

47:46>> There's so much left. How many calories?

47:48>> 160.

47:48>> That's mental. Cuz I could easily finish

47:50the whole thing

47:51>> including those.

47:51>> Including the mixing. Yeah.

47:52>> And then out 50.

47:53>> Mhm. So you're looking at 200. So that's

47:55less than a protein bar.

47:56>> Less than a protein bar. Less protein,

47:58too. But

47:58>> I'll often have a protein bar. Not for

48:00the protein bar because I want to have a

48:01snack. I want to satisfy the sweet

48:02tooth. Can I take a spoon to it as well?

48:04>> Yeah. Yeah, of course. I want you to

48:06remember what this texture is like and

48:07then what the mint one's going to be

48:09like.

48:09>> So you also mentioned there was

48:10different levels. Some are lighter, some

48:13that are higher in calories.

48:15>> The sorbets I have are my lowest

48:17calorie, which is 100. But I have for

48:19ice creams between 150 and 500 depending

48:23on your goals, how much protein you

48:25need, cuz some of the 500 calorie ones

48:26have 60 g of protein. So if you need to

48:28get in that 60 g at the end of the

48:29night, you can have that. Some people

48:30told me they eat this for dinner.

48:31They're like, I had no time to make

48:33anything. I just threw ice cream in

48:34there and I was able to get in 60 g of

48:36protein, go to bed. You know what I

48:37mean?

48:37>> Yeah. Fine. I would say after creamy

48:40one, I've got one foot in. I'm thinking,

48:41do you know what? That's not going to

48:43look so bad on the kitchen counter. I'm

48:44going to train Tay up in how to make

48:46ninja creamies. But at the same time, I

48:48could leave Austin and get a little bit

48:49distracted and suddenly this is

48:51something that never happens. So, what

48:52have you got for me? Creamy number two.

48:54>> Creamy number two is going to be the

48:55mint chocolate chip. I think that one's

48:57the one that's not frozen. Do you see

48:58what I was talking about? The foam. So,

49:01the only actually solid brick of ice is

49:04only half of it. So, even with the

49:06immersion blender, you create some foam,

49:07but this is not going to break the Ninja

49:10Creamy even if it's above the line.

49:12>> Okay, cool. But same thing, every pint,

49:15no matter which flavor, sorbet, ice

49:16cream, we're gonna wash it off.

49:17>> Little one minute. And the la I was

49:19surprised by how cold the last one was.

49:21Last one.

49:21>> Yeah. I'm glad I tried a couple bites of

49:23that one cuz I'm able to. I was like,

49:25it's it looks it looked thicker than

49:27what it was when I was biting into it,

49:29it was light. You're going to notice

49:30that with the extra fat and the milk,

49:32this one's going to be a lot more

49:34>> excited for the extra calories, aren't

49:35they, D?

49:35>> A lot more thick.

49:36>> Would you make a,000 calorie creamy?

49:38>> I would. I've made one that's like 550

49:40with the pistachio and to me it's worth

49:42it because all the other pistachios have

49:44a thousand so you're still saving 50%.

49:46>> True. True. Okay.

49:47>> And it's real pistachio. Like I make

49:49fresh pistachio paste for the the

49:51creamy.

49:51>> I just wonder if they could do like

49:53a,000 calorie bulk creamy with 50 g of

49:56protein.

49:57>> Yes. And it wouldn't even you with so

49:58all those calories

50:00>> you can make it for. Have you heard of a

50:01guy in the UK called Jacket?

50:03>> Yes.

50:03>> The skinny guy. He's like he's in the

50:05gym taking peptides doing everything but

50:07the guy just needs to eat. He's the guy

50:08that did all this stuff with Only Fans,

50:10right?

50:12>> Yeah.

50:12>> What?

50:13>> You're joking.

50:13>> Well, he did a bunch of collabs at least

50:15with Only Fans. I don't know if he

50:16actually made sexual content with them.

50:18>> I've never seen anyone take four bites

50:20of a chicken nugget.

50:22>> I think it's on MK677 or something,

50:24which the crazy thing is that guy's just

50:26got such a small appetite. Just you just

50:28got to accept it that bodybuilding is

50:30not congruent with miniature appetite.

50:33>> Well, that's why MK makes you hungrier,

50:35right?

50:35>> Is it working? But for

50:37>> I can never take MK. I'm already would

50:39be fat.

50:39>> Yeah. For him just I just pick a new

50:42hobby, bro. Get into running. Get into

50:44running half marrows. Jack Fit. Become a

50:46chef. Do something. But being hench,

50:48it's for us big boys that eat a lot.

50:50It's for us boys that have to create

50:52careers out of preventing ourselves

50:54overeating. Look at this. Nick here. He

50:56built a life for himself cuz he can't

50:57stop eating. He had to change the way he

50:59eats and change the way that thousands

51:01of people eat just to pay the bills.

51:03>> Yeah. For for me, this is the best diet,

51:05but I understand some people wouldn't

51:06like this type of eating, even though

51:08it's not like it's whatever you want.

51:09Like, you could be a carnivore on this

51:11diet if it fits your macros. So, it's

51:13like this diet isn't restrictive, but I

51:15think that's why this is the best

51:16because you can still include some gummy

51:19worms or ice cream or whatever you want

51:22into the diet. It's not restrictive

51:24whatsoever. But, I understand if people

51:26don't jive with this type of diet

51:28either. You know what I mean?

51:29>> I'm excited for this one because at the

51:30moment, it's not looking too good. It's

51:32not looking good, bro.

51:33>> You're excited because it's not looking

51:35good.

51:35>> I think the calories from the last one

51:37have got me perked up a bit. I was a

51:38little bit tired before.

51:39>> All right. This one, last one was the

51:41ice cream setting. This one is the

51:42sorbet setting, even though it's not

51:44technically a sorbet. This one's going

51:46to be a little bit louder, too. You'll

51:47notice.

51:49>> All right. What's going

51:49>> Oh, yeah. Before this melts. So, this is

51:51what the chocolate looks like. I have

51:52you thrown in the freezer. I would

51:53typically just chop this up and then put

51:55it in a plastic bag, which you'll see

51:56right now. And you can only take this

51:58out right before you're putting it in

52:00because once you start touching it, it's

52:01going to melt on your hands. So, I'll

52:03get that on the scale. We'll get this

52:04off of here. And same thing with the

52:06other one. For mixins, we want to scoop

52:08out the middle. But see how after one

52:09spin, this one's pretty much done. Yeah.

52:11>> But since we're putting a cold mix in,

52:13it's not going to get as thin cuz the

52:16more you mix it, the more airy it gets.

52:17More like soft serve and then it becomes

52:19too much air. So, this one's not going

52:21to get too airy because of the coldness

52:23from the chocolate. And then I just

52:25literally pour it right in and don't

52:26even touch the chocolate because once

52:27you start touching it, it's going to get

52:28everywhere

52:29>> and then you start eating it.

52:30>> But yeah, I I I like different sized

52:32chunks. So I try and go little chunks,

52:34big chunks. I just put this little bit

52:36of ice cream back in here and we'll put

52:38it right back in. Feel

52:39>> excitement.

52:41>> Yeah. This is like one of my favorite

52:42flavors. Top three mint chip where you

52:44are. Is it green?

52:45>> Yeah.

52:46>> Oh yeah.

52:46>> Yeah. Okay. There's one brand here,

52:48Briers or Edies, that makes white mint

52:51chips and Yeah. For me, it's it was a

52:53regular calorie one, but for some

52:55reason, they made it white and I bought

52:57it once and I never bought it again. So,

52:58all right, they change it up. We'll do a

53:00waffle cone here.

53:01>> Gotcha. This is technically work, babe.

53:03I'm working. Like, she's at home with a

53:04crying baby. I'm like, look, I'm I'm

53:07working. I'm testing ice creams. I'm in

53:08Austin. I'm I'm busy. Please don't put

53:10that in the edit, please.

53:11>> Oh, these waffle cone are the best.

53:13>> Yeah, I love waffle cones. And it's the

53:14same since they're thinner, it's the

53:16same calories as the sugar cones. So,

53:18again,

53:18>> Oh, that looks good. Not too much stick

53:20on the lid there, but

53:21>> not so much stick. No, but you'll see

53:23the difference in thickness here. This

53:24is like more rich, I would call it. I

53:26would say it's a little less sweet only

53:28because of the mint. So, there's the

53:29same amount of sweetness in it, but the

53:31mint takes away from it.

53:33>> Great smell to it. Good weight. It's

53:34quite like gelato. It's like a bit more

53:36tastes more premium.

53:38>> Or it could be this one cuz I just got a

53:39bit of chocolate chunk. It's got a bit

53:41more of a body to it. If you were to

53:43serve that to me like at a gelato place,

53:44I'd be like, "Oh, it's beautiful. It's

53:45light." I wouldn't go that's low that's

53:47low calorie.

53:48>> That's always my goal with these like

53:49400 to 500 calorie ones. want you to

53:51think that if I gave this to your, you

53:53know, your girlfriend or whatever, your

53:55son, even kids are the best cuz kids are

53:57going to tell you the truth. I mean, if

53:58you give it to a kid and they like it,

54:00then you know that you've got a good

54:01recipe. Yeah. I expected the higher

54:03calorie one to be the favorite, but the

54:05other one is still very passable. It's

54:06ice cream and it's only 150 calories.

54:09So, it's like, what level do you want to

54:10be at? Do you want like almost an exact

54:12copy or do you want like 70 75% but you

54:16want to lose that extra weight or

54:17whatever?

54:18>> This is actually so nice and filling.

54:20look into that and then I don't think

54:22does it justice. It's genuinely like ice

54:24cream. It's like I'm shocked.

54:25>> My goal is to try and get those

54:27chocolate bits or any mixins like in

54:28every bite too. So you don't have a bite

54:30with just ice cream.

54:31>> So the whole thing 500 calories

54:33>> 450. Yeah.

54:34>> So if you were to share this with your

54:35partner, you could either have protein

54:36bar each before bed or half of that.

54:38>> And it's it's easy decision from there.

54:41>> Cost less than two protein bars cost

54:42too.

54:43>> How much for that roughly? I would say

54:44max that's $2, but that's that's

54:46probably more like a$130 to a$150 for

54:48that pint of ice cream right there.

54:50>> It'd be so interesting to do the maths

54:51on year one, how much it all costs you

54:53per tub. Year two, year three, if you

54:55have three or four a week.

54:56>> Oh, no. That has a scoop of protein. So,

54:58it's probably more like $2 or 225 cuz of

55:00the scoop of protein, but it's also 60 g

55:02of protein. So, it's three protein bars

55:04worth of

55:05>> Oh

55:05>> that was 50. So, it's two and a half.

55:07But, you get my point. Like, it's more

55:08than two protein bars getting two and a

55:10half. And the cookie dough that I was

55:12going to make for you guys has 60 grams

55:13of protein. So, and same thing, 500

55:15calories.

55:16>> That's so good. Are you making cookie

55:17dough?

55:18>> I have it. You want me to make it? We

55:19can run that back, too. If you guys are

55:20down,

55:21>> try cookie dough. We'll do it.

55:22>> Let's run this

55:23>> Hopefully in a waffle cone. Just so

55:25there's different types of pictures. You

55:27know what I mean? I can't believe a lot

55:28of people that their thing breaks.

55:30I've had the same creamy for all

55:31thousand.

55:32>> Oh, brilliant.

55:32>> Yeah. The whole time. All right, real

55:33quick. This is protein cookie dough. So,

55:35I made this. This takes about 10 minutes

55:37to make. It's one of the classic recipes

55:38on my channel. How do you make protein

55:40cookie dough?

55:41>> You put dry ingredients in one, you put

55:42wet ingredients in the other. You dump

55:44the wet ingredients in, you mix it

55:45together, and it's done.

55:46>> What are the ingredients? Just cookie.

55:48>> Um, flour, protein, powder, uh, salt,

55:52egg, and butter.

55:54>> I think that's pretty much it. Chocolate

55:56chips.

55:56>> Yeah. Nice.

55:57>> So, for I had to redo the cookie dough

55:59recipe for the ice cream because it was

56:02thinner. And these this thickness that

56:04we have here is going to help disperse

56:06it evenly throughout and still have like

56:08little chunks. Whereas, like I said

56:09earlier, the the paddle will break it

56:11down too much if it's just straight

56:13cream and it'll mix into the cookie

56:14dough. Well, it'll taste like cookie

56:15dough ice cream, but you won't get those

56:16chunks of cookie dough, which is exactly

56:18what I'm looking for. And again, when

56:19you make the cookie dough, you get See

56:21how much is still left? And I already

56:22used it twice. So, there's like six

56:24servings worth of cookie dough if you

56:26make it once.

56:29So, we got a scoop here. See what we

56:32got. Oh, that's good stick. Oh, gotcha.

56:35So, if someone wants to get full access

56:36to all these recipes, there'll be a link

56:37in the description. Do you know your

56:39price point?

56:39>> I think I'm going to start it at 40, but

56:41the pre-order is going to be like 25.

56:43>> Lovely. So, depending if it says

56:44pre-order or order in the description,

56:46you'll know what to do. We'll keep it

56:47flexible.

56:48>> Yeah, I'm going to put like 50/4 20% off

56:50always. Wow.

56:52>> You know, but yeah, you're going to get

56:52a way better deal if you get the

56:54pre-order.

56:54>> And how many different recipes are in

56:56that

56:56>> in the

56:57>> the creamy

56:58>> the creamy one's going to be right

56:59around 50 when I release it. I'm hoping

57:02to have 50 and then it's just going to

57:03keep growing. So any updates that I make

57:05in it and add more ice creams cuz I'm

57:06going to keep making ice creams for the

57:08channel that's going to be added to the

57:09cookbook. So it's going to keep growing

57:10as time goes on.

57:11>> Yeah, that's it. Cool. Less than a

57:12dollar a recipe. You're saving money.

57:14I'm not on commission, by the way. I

57:16just like to promote people's stuff. Get

57:18that money and then you can open Nick's

57:19ice cream on South Congress. Get your

57:22little store.

57:22>> I always want to open a pizza shop to be

57:24honest with you.

57:24>> And each pizza comes with a free ice

57:26cream. Okay. This does look good. Thank

57:27you very much.

57:28>> You're welcome.

57:28>> Well, the cookie dough is good. Some

57:30people are going to be saying, "How can

57:31you bite into ice cream?"

57:33Yeah, I love the soft cookie dough

57:35texture.

57:35>> I think mint still could be my favorite.

57:36I think mint could be the winner. The

57:38dough is nice, but doesn't give you the

57:40same crunch that you get with mint

57:41chocolate.

57:41>> There we go. Those sticking to the

57:43scooper.

57:44>> Calories in this one.

57:44>> This one is $4.99, 58 protein.

57:47>> So, it's right in that same range.

57:49>> You'd want to mix it up, I think, a lot

57:50as well. And that's the problem with

57:51Halo Top and a lot of these companies.

57:53There'll be five flavors of which you

57:54like three. Then you'll overeat the same

57:56flavors and you can't get any variations

57:58on them. So, then you get bored of them.

57:59Then you go back to your old ways.

58:00>> Yeah. And this one's so flexible. Like

58:02you could take a lot of mine and if you

58:04like one cereal but you like other

58:06cereals too, you could just swap the

58:08cereal for a different flavor. You know

58:10what I mean? So if you don't want Oreos,

58:12you could put Cocoa Pebbles or whatever

58:15you want. And you don't need to really

58:16change anything about the recipe besides

58:18the mixing. Yeah, you can make endless

58:20amounts of different variations. But see

58:22how this one's thick, too.

58:23>> I still think I'm going to re stuff my

58:25enjoying that one. Thumbs up, thumbs

58:27down.

58:28So what can seem like a fancy stirring

58:31machine is in fact a means of enjoying

58:34ice cream always without breaking the

58:36calorie bank. It's a social occasion

58:38shared with friends. Something to bring

58:39the family together. Pleasure without

58:41guilt. It's all right. You enjoy your

58:42ice cream, Dean. So as you can see here,

58:44three recipes done, dusted. Everyone's

58:47having a good time. This could be you

58:48with your friends. Has this convinced

58:50you to go out and get a creamy? I don't

58:52know.

58:52>> Has it convinced you to go and get a

58:54creamy? Yeah, I think Tay will be

58:55getting one for Christmas, that's for

58:57sure. Should we get a nice cookbook with

58:58it with 50 recipes in um we're going to

59:00finish off portion off the rest of this

59:02tub. Uh I'm going to put a tag to Nick's

59:04channel in the description, the recipe

59:06book. There'll be an offer to it and uh

59:07I'll make sure Dean gets fed after this

59:10as usual. Hope you enjoyed, Nick. Thank

59:11you very much for having us

59:12>> as always. Anytime.