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Flavor of the week
We're looking at one of the GOATs this week.
The Brownie Batter aka Rusty Pipe.
If you haven't tried this before, it's rich, thick and decadent.
It doesn't taste close to healthy.
Think Oreo brownie...ground up and frozen into the creamiest pint you've ever had.
That's the only way I can describe it.
Food influencers make it on repeat. People DM me about it constantly. Multiple friends of mine make it at least twice a week.
This recipe plus 75 others are in the Creami Cravings: Fan Favorites book.
Rapid Reviews
I've been on a pretty good streak with reviews lately.
This week I'm breaking it.
Dragon Dips makes zero-calorie sauces and syrups.
Dulce de leche. Strawberry. Chocolate hazelnut. Cookies and cream.
You've probably seen them blowing up on TikTok Shop.
Don't believe the hype.
The ingredient list says everything: sucralose, acesulfame potassium, polydextrose.
Then I threw them all out.
Even the best one I tried I would never buy again.
I actually recorded a full 10-minute review but I decided not to post it because I didn't want to bash them that badly.
But I trust everyone here so you're getting my honest thoughts.
The verdict:
3.6/10
Forget it.
In the Lab
When I started taking my diet seriously, zero-calorie sweeteners were the biggest unlock.
You go from eating only savory foods to eating basically whatever you want.
You just have to adapt the recipe.
But finding the right one took me almost a year.
I tried them all.
Stevia: Everyone was hyping it up but the aftertaste is awful. Hard pass.
Sucralose: Tastes a little better, but I'm not crazy about the reputation and it doesn't sub 1:1 for sugar.
Allulose: Actually really good. Tastes close to sugar. Easy on the stomach and no aftertaste.
And then I found what I actually use now:
Monk fruit + erythritol.
Erythritol specifically works really well for Ninja Creami ice cream.
It has a lower freezing point than the others.
Because of that, it helps prevent ice crystals from forming, but also results in a firmer texture that is spot on to normal ice cream.
The one catch is that erythritol has a slight cooling sensation on its own. It's actually a little minty.
But monk fruit fixes that. Together they just taste like sugar.
For general baking and recipes? Allulose is just as good.
For Creami pints specifically? Monk fruit and erythritol is the move.
My go-to brand for both is Lakanto. They just do it right.
Hopefully this saves you a year of trial and error.
Want more low calorie, high protein Ninja Creami recipes like these? Get my books. 243 recipes across 4 books, $49.99 for the complete bundle.
