When to Use Re-Spin vs. Processing on Ice Cream Again in Ninja Creami

Re-Spin and the Ice Cream function on the Ninja Creami are not interchangeable. Using the wrong one at the wrong time will not give you the result you’re looking for and can even damage your machine. Here’s exactly when to use each one.

What is the difference between Re-Spin and processing on Ice Cream?

Ice Cream (and other processing functions) are designed to process a frozen solid base. Re-Spin is designed to further smooth a base that has just been processed, but came out with a texture that isn’t quite right. They are two different functions for two different situations.

When to Use Re-Spin

Re-Spin is for a treat that has just been processed, but the texture is not quite where you want it. If your ice cream came out crumbly, powdery, or not smooth enough after processing, that’s when you use Re-Spin. You run Re-Spin on a pint that has just been processed and is sitting at ice cream consistency, not on a pint that is still frozen solid.

Re-Spin works on the already-processed mixture to further smooth it out and refine the texture. It is a finishing step, not a starting step.

Ice cream came out crumbly or powdery after processing
Texture is not as smooth as you want it
You want a creamier, softer consistency than the initial processing gave you

Do NOT use Re-Spin on ice cream straight out of the freezer. Re-Spin is not designed to process a fully frozen base. If the ice cream is coming straight from the freezer, choose the appropriate function for your recipe, such as Ice Cream, Gelato, Sorbet, or Lite Ice Cream, and process it that way first.

When to Process on Ice Cream Again Instead of Re-Spin

If you processed the ice cream, ate some, refroze the leftovers, and now want to eat the leftovers, that’s when you process on Ice Cream again. Not Re-Spin. The leftovers have been refrozen into a solid base, which means they are back to the same state they were in before the first processing. They need the full processing function again, not the finishing Re-Spin.

The same applies any time the ice cream has gone back into the freezer and frozen solid again. Once it’s frozen, it needs Ice Cream, Gelato, or whatever function matches your recipe. Re-Spin is only for use immediately after processing the base.

A Few More Things to Know About Re-Spin

You may need to Re-Spin more than once. One Re-Spin isn’t always enough. Sometimes it takes 2 or even 3 times to get the texture right, and that’s completely normal.
Add a little liquid if it’s still not smooth. If the texture is crumbly or powdery, adding a tablespoon or two of liquid before you Re-Spin can quickly improve things. This is often the fastest fix for a base that won’t come together.
Each Re-Spin makes it softer. Keep in mind that the texture gets a bit softer every time you Re-Spin. If you Re-Spin 3 times, you may end up with a soft serve consistency, so stop once it’s where you want it.

Simple rule: Frozen solid - use the original processing function like Ice Cream or Lite Ice Cream. Just processed but the texture needs work - use Re-Spin.