Ninja CREAMi Recipes with Allulose and Sugar-Free Sweetener

Sugar does more than sweeten a CREAMi tubpint: it keeps part of the water from freezing hard, so the tubpint shaves into something soft. A sugar-free sweetener has to replace that softness, not just the sweetness. Allulose does it best. It behaves like sugar in the freezer and softens even more, gram for gram, while being about 70% as sweet.

Use the same weight of allulose as the sugar, never more, or the tubpint turns too soft and quick to melt. Allulose is not sold in the EU or the UK. There, use a granulated sweetener that measures like sugar, or mix sugar with an erythritol blend. Keep erythritol to half of the sweetener at most: it crystallizes in the cold, so tubspints turn hard and gritty, and it can taste cooling.

Stevia, monk fruit and sucralose add sweetness only, with no softening. Without allulose, sugar-free tubspints freeze harder: give them body with 1 tbsp pudding mix or 15 g cream cheese, let the tubpint stand for 5 to 10 minutes before spinning, and expect a Re-spin with milk. Lean sugar-free tubspints run on Lite Ice Cream, and rich ones made with cream run on Ice Cream, as each recipe says.