Scoop KitchenGummy, stretchy or slimy
A gummy or slimy tubpint has too much thickener: xanthan or guar gum, pudding mix, gelatin, protein powder or cream cheese. A splash of milk and a Re-spin loosens it. Next time, use less, because a little goes a long way.
Updated 13 October 2026
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Answer what you know. The most likely cause moves to the top.
5 possible causes
Too much xanthan or guar gum
Most likelyHow to tell: Slimy, snotty strands and a slick feel. You added more than ¼ tsp of gum to a 473 ml16 oz tubpint, or it went in as a clump.
Why: Gum is powerful: ⅛ to ¼ tsp is enough for a whole tubpint. Much more turns the water into slime.
Fix this tubpint
- Add 2 tbsp of milk and Re-spin.
- Still slimy? Stir in 2 to 3 tbsp of cold milk by hand and eat it as soft serve.
Next time
- Use ⅛ to ¼ tsp per 473 ml16 oz tubpint and never more (⅜ tsp at most in a 709 ml24 oz Deluxe tubpint). Level the spoon.
- Whisk the gum into the sugar or sweetener first, so it cannot clump into slimy lumps.
Too much pudding mix or starch
Most likelyHow to tell: Thick and pasty like pudding, with a floury finish. The base had more than 2 tbsp of pudding mix, or a lot of cornstarch.
Why: Instant pudding mix is mostly starch and thickeners. More than about 2 tbsp per tubpint sets the base like pudding before it is even frozen.
Fix this tubpint
- Add 1 to 2 tbsp of milk and Re-spin.
Next time
- Use 1 tbsp (about 9 g) sugar-free instant pudding mix per 473 ml16 oz tubpint, 2 at most.
- Do not add gum on top of pudding mix. One thickener is enough.
Too much protein powder
Most likelyHow to tell: Chewy and dense, like marshmallow or putty. The base was thick as a smoothie before it went in the freezer.
Why: Protein, casein most of all, soaks up water and thickens a lot as it chills.
Fix this tubpint
- Add 2 tbsp of milk and Re-spin.
Next time
- Use one scoop (about 30 g) of powder per 473 ml16 oz tubpint with milk.
- Use whey or a whey/casein blend rather than pure casein.
- Swap part of the powder for Greek yogurt or milk.
Protein shake plus extra thickener
Most likelyHow to tell: You used a ready-to-drink protein shake and also added pudding mix, gum or cream cheese.
Why: Most ready-made shakes already contain gums such as carrageenan or cellulose gum. Adding more thickener on top doubles it up.
Fix this tubpint
- Add 2 tbsp of milk and Re-spin.
Next time
- Spin the shake on its own, or with just 1 tbsp of pudding mix.
Lots of cream cheese
Most likelyHow to tell: Dense, sticky and cheesecake-like. The base had more than about 30 g (2 tbsp) of cream cheese.
Why: Cream cheese adds body and fat. A spoonful makes a tubpint creamy; a lot turns it into frozen cheesecake.
Fix this tubpint
- Let it soften for 5 minutes and enjoy it as cheesecake ice cream.
Next time
- Use 15 to 30 g (1 to 2 tbsp) per 473 ml16 oz tubpint unless you want a cheesecake flavor, like our cheesecake recipes.
Check your recipe
See how much fat, sugar and solids your base has, compared with what spins creamy, and exactly what to swap.
Open the recipe checkQuestions people ask
How much xanthan gum goes in a Ninja CREAMi tubpint?
⅛ to ¼ teaspoon for a 473 ml16 oz tubpint, and never more than ¼ teaspoon. For a 709 ml24 oz Deluxe tubpint, up to ⅜ teaspoon. Whisk it into the sugar first so it does not clump.
Why is my protein ice cream slimy?
Usually too much thickener: a ready-made shake that already contains gums, plus pudding mix or xanthan on top. Use the shake on its own or with 1 tablespoon of pudding mix.
Can I fix gummy ice cream?
Add 2 tablespoons of milk and Re-spin. It loosens, but the real fix is using less thickener next time.
