Why It Happens
Grainy texture means ice crystals are too large. Three main causes: insufficient freezing time (less than 24 hours), base fat content too low (under 8%), or too much water in the recipe. The blade scrapes the frozen block but cannot break down large crystals into the micro-smooth texture you want.
How to Fix It
- Remove the bowl from the machine.
- Add 1-2 tablespoons of cold milk or cream through the center hole.
- Run the LITE ICE CREAM program (Dolci) or RE-SPIN (Ninja Creami).
- Check texture. If still grainy, repeat once more — but never more than 2 re-spins total.
How to Prevent It
- Freeze for minimum 24 hours on a flat surface at -18°C or colder.
- Ensure base fat content is at least 8% (add cream or mascarpone).
- Use stabilizers: 0.3-0.5% guar gum pre-mixed with sugar before adding to liquids.
- Do not over-fill the bowl past the MAX line — under-filled bowls also cause uneven freezing.