Manuals & quick fixes

Yes. Sorbets are dairy-free as written, and the lemon and mango sorbets here are also vegan.

It is best avoided in creamy bases. One low-carb recipe author warns that recipes combining a lot of cream with erythritol-based sweeteners, such as Swerve, turn out gritty and powdery, and recommends allulose instead.

Not across model families. The 470 ml (16 oz) pints for the original Creami do not fit the Deluxe, and the Deluxe's larger 710 ml (24 oz) pints do not fit the original. The Scoop & Swirl uses its own pints as well.

The machine is designed for pints between about -13°C and -22°C (9°F to -7°F). If your freezer sits in that range, the pint should be at the right temperature.

Stand the pint in a large bowl of ice and water until the base is below 4°C (40°F), then put it in the freezer.

Most Creami recipes call for freezing the pint for 24 hours before you spin it, and this site's recipes follow that. Freeze it on a level surface so the base sets evenly and the surface is flat.

SharkNinja labels its recipes as best within two weeks.

No. Do not process a solid block of ice, ice cubes or loose hard ingredients such as frozen fruit. The fruit has to be crushed to release its juice, or frozen together with other ingredients.

Flatten the top with a spoon, then freeze it again. If it is hard when you want it, process it again on the program you used the first time. Do not use re-spin for leftovers.

Re-spin runs the frozen pint through the machine again to smooth out the texture. It is the standard fix when the first spin comes out crumbly, powdery or grainy.

An upright freezer. SharkNinja advises against a chest freezer, because chest freezers tend to get extremely cold.

Freeze the pint on a flat surface. SharkNinja says not to process a pint that froze at an angle, or one that was scooped and refrozen unevenly, because it can damage the machine.

The pint was too cold or too lean to spin smooth. Add 1–2 tbsp of milk and hit Re-spin.