How do you feel about making your own ice cream at home?? If you liked this video, you might like this Ninja Creami Review video as well: ruclips.net/video/BfwGJ251vk0/видео.html
I was thinking of getting one of the Ninja machines because they are available at Sam’s. But I live alone and would have to eat a pint of ice cream every night for several years to pay for that. So I started buying heavy cream and whipping it to whipped cream and then stirring in sweetened condensed milk with flavoring. It freezes into really good ice cream without any ice cream machine. But it doesn’t save any money because the cream is expensive. At least you know what’s not in it.
I think that capacity is actually a pro for the ninja creami. If there are multiple people, each person can have their own pint to their preference and dietary needs. Even with multiple pints in the freezer, due to the smaller capacity, it takes less space (is easier to fit 3 pint containers which stack than to fit the bulky 1.5qt freezer bowls). The small capacity is also fun for an ice cream bar because it is easy to make reasonable amounts of multiple flavors. Atypical frozen desserts are also a huge pro for the Creami. Sorbets, non-dairy, and keto “ice creams” do not freeze as well or freeze too hard with other options. Being able to easily and quickly spin any leftovers back to perfection is a huge benefit. Thanks!
Great information. I appreciate the fact that you addressed what you saw as the pros and cons of all three rather than applauding one. It really helped me figure out what my goal(s) is. I've always had to prep stuff a day in advance, so I didn't think about how that might be an issue for others. Thank you!
I've had a compression- based ice cream maker. Il Gelataio, for 30 years . It's been to South America and back. What I really like is that its removable bowl is stainless steel, not aluminum , and that you can add ingredients as it's churning, so you're able to tweak the flavorings, sweetness, etc. You can do that with the Cuisinart too, but if you use it in a warm place, the bowl can warm up too much before you're finished churning.
Great insight, Paula! Thanks for the info! Definitely each machine type has it's pros and cons. We have a compressor machine and a Creami still in house, and I still go back and forth from time to time as to which method I prefer. Being able to tweak as you go really is a big deal though, like you said!
this is one of the best reviews on RUclips, thank you, Joe, so much for sharing, when I read reviews of Ice Makers the biggest complaint was that it was soft, not like stores, but think about it, store brought ice cream has to soft to be able to fill those containers, and then who know long it been freezing
You're welcome! If you add some Xanthan Gum to the mix and keep the fat content high, you can put it in the freezer when it's done, and that will keep it from freezing solid.
I have a 2 qt Cuisinart, the price point, size of machine and not having to make ahead made it a win for us. We thought about getting an extra bowl to freeze but never had a need. We love getting the Dole Whip flavors, our favorite, they come out with a thick consistency without having to freeze, fyi. Other ice creams, about an hour in the freezer. I am pretty happy with it.
Brother. Your reviews are so honest. I love it..... As a professional chef, planning is in my nature, so creami it is..... no waste make to order or as I need to consume. Lol 😅
Lol... I hear ya! Yeah, definitely if time and prep isn't an issue, that Creami is pretty great. Thanks for the support! It's tough to voice an opinion on here sometimes... People get triggered really easy these days.
I paid $300 for a Whynter compressor ice cream maker 7 years ago, and it's still going strong. I make keto ice cream 3 times a week, using stevia as the sweetener. The ice cream comes out as a thick milk shake consistency, so I eat some and freeze the rest. It freezes too hard in my freezer, so I bought a (third) small freezer just for ice cream and set the temp higher for perfect results. I use frozen berries in a lot of my recipes, which only takes about 20 minutes in the compressor ice cream machine. This also does require the use of a blender for the frozen berries. The machine generally takes about 45 minutes for recipe's that don't uses frozen ingredients. I lost 90 pounds over the last 7 years on a strict keto diet, but I am able to eat ice cream every day. It's not the cheapest way to go about it, especially considering I bought a special freezer for a additional $300 just for ice cream. It's worth it to me though, it's become a way of life.
Heya Arnie. That idea for the second freezer at the higher temp is pure genius my friend! Good work! Also, some of the newer 4 door refrigerators have one section that can be specified as a freezer or refrigerator.. That can always be set different from the main freezer, so you can have 2 freezers at different temps in the same box.... Pretty nifty.
@@goldfishy Sure, the base recipe is simple: A pint each of heavy cream and milk (whole milk is best). One egg, and two thirds of a cup of stevia. I make a lot of berry flavored ice cream so the recipe is as above but less milk to make room for the berries. I put about half the pint of milk in the blender along with frozen berries and get it as thick as I can. You can also cut the stevia to one third of a cup since berries are kind of sweet anyways. My new recipe is for chocolate, been developing this for a while now, and I think I got it down. I bought some unprocessed cacao, which is great, but UN-sweetened coco powder is good as well. The recipe: A pint each of heavy cream and milk, two eggs, a big pinch of salt, and I've gone as far as a whole cup of stevia, but two thirds of a cup for sure, and the coco powder. I put a couple of heaping scoops with a large spoon, or tablespoon. Adjust all of this to taste, but the extra egg and the salt did wonders for this one.
@@goldfishy I should of mentioned that I always add most of the milk last. I dump the batter in the machine then fill it up to capacity by adding the milk. Also, frozen berries cut the time in half, 20 - 30 min for frozen ingredients, and up to an hour for room temp ingredients. I'm surprised that compressor ice cream makers are not a huge fad. Most people that come to my house did not know such a thing exists, and I've been doing it for years now. Hope you find my recipes useful.
That's great to read that the Whytner compressor ice cream maker can do keto ice cream. I have heard that monk fruit crystalizes when you use it with that ice cream. Does the same happen with Stevia?
I bought the Cuisinart ice cream maker last summer because our kids love having frozen sorbets and ice creams. I did tons of research and didn’t want to pay $1000+ for a Breville compressor style machine. My Cuisinart model is different than the one you tried, but we didn’t like that you had to pack the semi-frozen base and store in the freezer for about 2 hours. IMO, the Cuisinart and the Ninja have to be pre-planned or tack on extra time for a 2 hour freezer nap. My husband and I are going to get the Ivation and give it a shot! If I had known that I could buy a comparable compressor style for about the same amount as the frozen bucket style I would have. Thank you for sharing your reviews!
No Problem! That sort of a new thing. Those compressor machines have always been 500 or so on the low end up to around 900 on some of the more high end brands.... Must have been a lot of advancements in the making-of-the-ice cream-business!
Thank you for the great review. I had no idea that only certain types of fruit can be used for the ninja creami, and for canned fruit, it only works for those with syrup. You helped me dodge a bullet.
Thank you for your honest review! I have been thinking about purchasing the Cuisinart ice cream maker for some time. However, since watching your review, I'm now leaning towards the Invation ice cream maker. I'd rather spend a little more money to save space in my freezer plus decreasing freezing time. That's a huge plus for me.
We have the Cuisinart and while it makes good soft serve, that bowl becomes an issue. I don't like taking up permanent space in my freezer so it's disappointing when we want ice cream but the bowl isn't frozen (and takes at least 24 hours to freeze solid). If you want to make two flavors, it's a days long process. Hubby is getting one with a compressor for Christmas, even though he didn't ask for it and isn't the one who uses it 🤣
@@yvonnebnvI really like my Ivation ice cream maker. The best feature is the compressor which makes ice cream under 60 minutes witout takin up precious freezer space. You're going to enjoy not having to pre-freeze your bowl.
@@JoesPhenomenal We ended up with the Cuisinart Brand and butter pecan was my first batch! By the way, I took the butter used to brown the pecans and added it to some caramel for a topping. You can imagine how delish that is! Thanks for the video!
Hi Joe, I really liked your opening that explains what you will show us and not favor any of the product but explain the features of them! And also your advice on to check some other videos from other content creators to make a wise decision after getting different opinions. I never heard that from any other creator, but I really appreciate the importance of that!
I have been making homemade ice cream for decades. My first two ice cream makers were White Mountain 4 quart electric ice cream makers. They were perfect for my needs at the time because I had a large family and a large freezer and was making large batches of vanilla or French Vanilla. Family members would add chocolate, fruit, nuts, cookies, candy, or any flavoring of their choice. When my family size shrank, I received my third ice cream maker as a gift. It was similar to the Cuisinart freezer bowl ice cream maker in your video. It worked well for making small batches. This week, I purchased the Ninja Creami ice cream maker that you reviewed. It is my fourth ice cream maker. I am hoping it will help me make better textured low-sugar ice cream that will be more compatible with my diabetic diet. Your review of the compression type ice cream maker was very useful. I have never owned or used one because it has been out of my price range. However, if my new Ninja Creami does not meet my needs, I may try one in the distant future. Thank you for your video.
You're welcome! Looks like you have a lot of experience with making your own treats! That Creami is a nice machine too... Just different. I think you're gonna like it. It produces really fluffy, airy results!
@@exchangestudent2 I love using my Ninja Cremi for making ice cream, sherbet, sorbet, gelato, and milk shakes. I have eight 1-pint containers but my freezer can only hold five at a time. I really enjoy using my Ninja for making 1-pint test samples of new flavors or new procedures. However, since I also love the texture and consistency of ice cream produced in my 2-quart Cuisinart ice cream maker, I now have the Cuisinart and the Ninja working side by side on my kitchen counter. I first churn and freeze my frozen desserts in the Cuisinart ice cream maker and then later churn the frozen dessert in the Ninja when I am ready to eat it.
Ninja hands down! I’m madly in love with mine! Those oldie ice cream makers are out bcuz I had one and found it to be a nightmare. The ice cream freezes to the walls of the bowl and jams the turner. And sometimes it never forms to ice cream. It’s just a drag and not worth bothering with anymore since Ninja changed the game of home ice cream making. Made me some stark delicious strawberry ice cream today! Best ice cream I ever had in my life! And it was keto ice cream to boot! Ice cream comes out the best with raw eggs. The Ninja is worth the money in my opinion.
Yep! It's all about personal preferences for sure.. I like it. It's a cool machine and is hard to beat as long as you plan ahead and make sure you have frozen pints done and stored in your freezer.... Super similar to a Pacojet without the astronomical price.
@@BBB-rd2qi Don’t worry. Ninja got it covered! I just discovered recently the magic that raw eggs do to ice cream when processed from frozen. It blew me away! I’ll never make ice cream without eggs again!
I have a Ninja Creami and it is one of my best purchases ever! I can easily make *healthful* delicious treats. I have several pints of various varieties in the freezer and can just get one out and spin it. I make incredible ice creams, sorbets, and froyos and know exactly what is in them. Sooooo glad I bought it!!
@@mistiinseattle very true.. Plus 24 hours of freezing... I'm not knocking the thing though.. That was more trying to look at it from different angles. The finished product is fantastic.
i ordered Creami last night!! the pre planning for all of them, is having ingredients in the pantry!! lol ! most difficult part is waiting for machine to arrive!! 😅
@@JoesPhenomenal lol you only have to wait the first time. I have 13 Creami pints so always have several in the freezer ready to go. All ice cream *does* take a *little bit* of preparation 😁
The issue I have with freezable or compressor machines is getting all the ice cream out without it melting. Once it melts, you lose the smoothness that is the whole point of constant churning. Probably better if you are using it all in one go. The other thing is that you can only do one flavour at a time. If you have a Ninja (I don't) is that you can prep different flavours and it only takes a few minutes for the machine to work them.
Very true. With the compressor machine, I usually get the ice cream out of it right after it finishes, otherwise it hardens and tough to get it off the sides of the container since that metal is so cold.
Since you need a blender for sorbet anyway with the two machines and the Ninja Creami can only process two fruits in whole, you could throw the fruits in a blender for the Ninja Creami as well and thus the cons about using a blender would cancel out ^^
True story.... Sorbets come out really great just using the Blender if your starting with frozen fruit and you don't over blend it. If you do it just right, you don't even need to refreeze it for very much time at all. Excellent point, Kaz.
Thanks 4 the information comparison- I like the ivation compressor _ larger capacity than ninja & no need for 24 hour prep time. No need to fill freezer with frozen containers at the ready
Thanks! Happy to help. That's the one we ended up keeping... Made some chocolate peanut butter ice cream with whey protein powder in it last night actually.. Less guilt. Haha.
@@JoesPhenomenal b4 ice cream makers & protein powders/drinks were so everyday- I remember mixing slimfast powder in2 my wendy’s frosty 2 make a healthier treat 😜_ early 80’s
Terrific no-nonsense video. Fair and to the point. Meanwhile: Have you ever made ice cream with liquid nitrogen and your kitchen aid? It's said to make the smoothest ice cream possible but I've not yet dare ventured in that direction.
Thanks! You know... It's funny you say that, because I've always thought that would be a cool video to try out.... Would probably get viewed a lot too... Unless I accidently get Hydrogen and Hindenburg my house... haha.
@@JoesPhenomenal If they would have built it with metal gears it would have lasted. I just ordered her the Cuisinart ICE-10 with compressor for Christmas. I wanted a compressor model and was hesitant to get another Cuisinart after what happened to her prior one, but it's the only one I'm aware of with a 3 year warranty and has great reviews. It's double the price of the Ivation but if it lasts longer it should be worth it.
This will be good info! Just learned of the Creami this morning on James Hoffmann's coffee channel. He found the frozen coffee lost much flavor but showed how to get it back +. Locus bean and guar gum got texture right then a little cherry syrup and dash of coco powder made the Creami nail coffee ice cream. Want to see pressure cooker bread. Sounds bad but looks good.
The bread comes out nice.. We have recipes for both of those on our channel, too... Didn't have to use anything special to get the texture right though... I just added extra egg yolks and used oatmilk. Came out really good.
First I'd just like to mention that its awesome that you still respond to comments on an older video. Not many content creators do that anymore. But my curiosity is about the ivation, if you let it do its thing then pull the paddle out will its bowl get cold enough to firm up the ice cream? Its a small thing really but it could be handy if it does
Thanks Ben.... it gets tougher and tougher to respond to everything, but I'm doing what I can. To answer your question, Yes... it will harded a little after it stops. In fact, if it stops, and you don't remove the auger right away, it gets stuck in there. The compressor continues to run after it stops, so it does help. Not quite normal scoop ice cream hardness though.
How about noise levels, are they different? I've heard that the Ninja is fairly loud? I live in an apartment with fairly thin walls, so not sure if it's appropriate for that?
I just bought the Cuisinart ice cream maker and there are absolutely no flaws with it when I made the cookies and cream ice cream. Highly suggested to buy for people who are considering it.
@@JoesPhenomenal but you can also make this one with Ninja Creami, right? Or we can just add it after the ice cream is done, and put the cookies then press the mix-in button on it
Yep... You can do it either way. For the cookies and cream, the cookies as a mix in is better than just making it all at once, as far as the creami is concerned, imo.
All ice cream that is made commercially comes out of the batch freezer with a consistency of soft serve. They all need to be put in a freezer afterwards for the harder consistency we all know as hard ice cream. So the Ivation is more like how real ice cream is made.
When I make sorbets or sherbets I always pre use a blender to avoid the maker from having to work hard on it, and haven't had a issue, regardless of the fruit, and I use all types, pre frozen, fresh, whatever I have at hand. The bonus is the texture is always perfect by doing it this way as well.
Good call and great tip... That works great for all 3 machine types too.... Well, the Creami not as much, but it sure does eliminate having to be careful with fruit selection on that thing.
@@JoesPhenomenal Wifes favorite is strawberry ice-cream, using pre-frozen strawberries cuts down a bit on the freezing afterwards to get the right consistency. Though she likes a bit of a swirl effect, so I make a pint strawberry ice cream, and one of plain Vanilla and while it has that soft serve consistency give it a hand mix with a wooden spoon to get that marble/ribbon effect. Same technique works great for peanut butter and chocolate ice cream our kids and grand kid likes. The extra step in do the ribbon/marbling style takes less than a minute to do because of that soft serve form it has at the end.
@@JoesPhenomenal P.s. having a family mixed of diabetics and non diabetics makes these a must have for us due to not using any sugar, in example stevia is twice as sweet too most of us, so using less in volume in comparison, and everyone can enjoy them.
Yep... Making your own is awesome. Have you ever tried using Monkfruit sweetener instead of the stevia? The aftertaste thta you get with stevia sometimes is non existent with that stuff.
You can get extra containers for the creami, so its not too bad prepping a few of them. The recipes can be really simple so its not a lot of work. They have a new model that has slightly larger containers and can do stuff like margaritas, but it costs more.
@@JoesPhenomenal Oh I didn’t realize! I got your vid suggested while I am waiting for a refurbished creami to be delivered. I bought my mom one and we enjoyed it while I was visiting so it was a good test ride and I had to get my own.
Would you still recommend the compressor-based maker for making protein ice cream? All the fitness folks use creami machines, and I’m curious as to why they’re ignoring the compressor one (especially now that the creami deluxe costs about the same). Great video with lots of helpful info, thank you so much!
You're welcome! I like the creami better for the finished product and texture... It's just really nice, but it can be a pain in the neck for people without a lot of freezer space or people that just don't want to have to wait a day. The compressors make it really nice, if you like soft serve consistency... And you can have finished ice cream in about an hour too. I use em both from time time to, although I do use the Creami more often.
@JoesPhenomenal thank you for responding so quickly! This is actually really helpful, as I don’t have a full-sized fridge/freezer. I may go with the compressor for that fact alone. I will follow your advice and put the finished product into the freezer for a bit to firm up if needed. Take care!
I have a Kitchen Aid stand mixer, so I just bought the ice cream maker attachment. You freeze the bowl, just like the Cuisinart, but I can use the machine as a stand mixer too.
Definitely... It's nice that you cna really pick your ingredients. I like to make sugar free stuff in it, and it ends up coming out way better than the comparable stuff in the store.
Thank you, you answered my question! I have an ice cream bowl attachment for my KitchenAid mixer, but I was wondering if there was an ice cream maker that did not need to have the bowl frozen. QUESTION: I use coconut milk & coconut cream in my recipes - will my recipes work with the Ivation? Thanks for your reply.
You're welcome. Those should work fine in there. How's the fst content on those? More fat will produce creamier results, but even the lowfat stuff is pretty good.
I have both a cuisinart and a ninja - and use them for different purposes. I find custard based ice creams are better in the cuisinart, but I appreciate using the ninja for straight fruit sorbets with no other ingredients (mostly canned in their own juice seems to work for me and I have had good results with frozen and then thawed fruit as well). For your sorbet in the cuisinart were you adding additional ingredients?
Great video! Question. Can you use compressor machine with only almond milk for example (not heavy cream or coconut milk?) Thx The prices vary HUGELY. Can get the cuisinart for just over 60 dollars. Ninja creamy is like 250 dollars.
Shoot... Coulda done that... For the record, the Creami is by far the loudest.... The Compressir machine is about half of that, and the frozen bowl one is the quietest.
Hey Joe! Okay I’ve watched a bunch of your videos. From this one I thought the Ivation was the one you liked best. I liked that you didn’t have to pre freeze, and that the Ivation texture is better, and that the Ninja is prone to breaking with other fruit (that really put me off). But I think you filmed this before you got the deluxe so now I’m curious on your preference now. A lot of your newer videos seem to use the Deluxe Ninja Creami. Can you share your current preferences now? Hoping to buy one today with the Amazon sale happening
Hi! Thanks for checking out my videos. It's much appreciated. I wasn't a big fan of the time commitment that was involved with the Ninja Creami at first, but the resulting ice cream really is pretty fantastic. Also it depends on the firmness that you like. The churning type machines can't really get it much harder than soft serve ice cream, which is great too.. And you can always freeze up the finished stuff a little more, but the texture you get from the Creami is just perfect. I tend to make a bunch at a time so there is always ice cream in the freezer that's ready to go in the machine. That takes care of the waiting part. Certain fruits aren't good for sorbet and Sherbet in the machine since they freeze hard, but I still use them. I just try to be a little more careful and let them thaw a little before processing, or I mix them with stuff to keep them from freezing too hard.... That's easy with the Sherbets since they always have a little milk in them.
that is crazy! thank you for the heads up on the ninja i was not aware of that very informative video thank you. on a random note can you look into the Nama juice 2 processor? if you look up that kitchen gadget...reviews are ppl that are sponsor from the product :(
Thanks Joe. What are your thoughts on cleaning the Ninja Creami blade stem that comes down into the ingredients and goes back inside the housing (except for the portion that remains visible) Do you see that as a hygiene issue?
Heya, Lorina. The shaft has a sealed rubber grommet at the top where it slides into the machine. That's supposed to keep any contaminates from getting inside of it. Hard to verify something like that without using it for several months and then taking the whole machine apart to inspect it to see if it's doing the job. As far as just trying to clean it anyway, there isn't really a way to do it, so we kinda have to take Ninja's word for it on that.
Heya, Steve. Well, that kinda depends on the ingredients... But the churning motion definitely makes it lighter as it adds more air in. The trick is that if you plan on hardening it up extra in the freezer, you need to get it as firm as you can in the ice cream maker, then carfully transfer to a container quickly and get it into the coldest part of the freezer before you lose the air that got churned in.... Think Souffle to get an idea. You know what though? That Creami has really grown on me a bit since I reviewed it though... It takes by for the longest, but the results are really great.. In fact, I am editing a follow up review right now on that.
I have a Cuisinart and just never understood why it was going round and round and what that accomplished. I think the Ninja will be the right one for me. I do not mind planning ahead or seen conversely, delayed gratification.
My ninja took longer than a minute, like u mention in your video, took many res pins ant 4 minutes each res pin super loud ,icy on the side of the pints, and my ninja broke after six months and when I did a search others lids broke too, I’m trying the cuisnart ice cream now.
Yeah... Difinitely one of my concerns on that thing. The one in our studio is still working fine, but at times, it defintely feels like it's trying a little too hard. I've been messing around a lot with recipes for it to try to make it easier on the thing. Since we don't do anything with sugar here on the channel, we have to be careful about those pints freezing too hard. Our compressor machines are a lot more "just throw the stuff in there and hit the button" kind of deals, but they do require a little freezing at the end to get them harder than soft serve for obvious reasons.... It's just about finding that balance as to how much extra freezing you need before over hardening.
I’m not getting on with the Creami. I watched reviews and felt I’d done my homework. It never comes out as I would like it even after numerous respins. I follow recipes to the letter. I allow about 15 minutes before spinning. I add some liquid to the crumbly mess in my pint. (Some of the things I’ve tried). I end up binning the mess. Also I’m concerned of the health hazard of trying to keep the lid clean as the ice cream can leak inside the lid. I’m so disappointed
@AB-re1qs thta lid can be an issue if you don't keep on top of it super good. That's for sure. I haven't had issues with not being able to get rid of the crumbles, personally. I've seen some people complain about it that had the same problem you did though. Trying to figure out what the missing variable is with that. How cold is your freezer set?
We have a food truck, and we would like to sell once a week homemade ice cream for shakes. Perhaps make 2-3 gallons by the end if the week. What is best machine. I know you would do 1-2 pints at a time.
I would get a Pacojet. That's what the Ninja Creami is designed off of. Pacojet is what a lot of restaraunts use. It's high capacity also. Expensive though.
Hey, i know this has been a while but i've just come across this. I've got a version of the compressor based machine, and it works great, but it does still take almost an hour to get the ice cream (more if you're not making simple recipes, but that's the same for all of them i guess) and then even after the hour I find i need to freeze it another 2 or so hours, so definitely not instant. I've been eyeing the ninja creami now, since, even though you need to freeze it first, theoretically you can make a huge batch of your favorite ice cream and then whenever you want it you just whip it up. the question i have is, given a simple vanilla base for instance, how's the texture going to be on the creami vs the compressor based one that churns?
Hi! Thanks for watching. The texture you get from the creami is going to be almost exactly like store bought ice cream. It's pretty fantastic. On the compressor machines, they can really do that, since the paddle would get stuck if it gets too thick. At best, those will give you soft serve texture (which can still be awesome if you like soft serve). You can leave those in the machine and pull out the paddle and it will harden up a little more, or it can go into the freezer for firmer texture, but it can over harden pretty easy unless you add ingreients like guar gum that help keep that from happening. I still like the creami better myself, though.... but the compressor versions are really great if you want something quickly. If you use cold ingredients, you can get your ice cream in around 40 minutes with those.
We always packed our ice cream for a couple hours after the paddle stopped. Wrap it in a good thick blanket or towels to finish setting up. The freezer will make it too hard.
Hey.. That's a great tip. We are testing a new ivation machine right now, it it somehow gets the ice cream a lot closer to a regular scoop right in the machine. Surprisingly close, actually. I like that blanket idea a lot though.
Yep... Agree.... It's the ones that are packed in water that end up causing issues.... In that case, I just drain that water out, and it seems to go fine.
I would like to know how a ninja blender would work against the creami to make ice cream. What happens if instead of freezing the ice cream in the pint containers and froze them in ice cubes and then blended them up in a ninja, would there be similar results?
The Creami would make it a little fluffier since the blades in it are designed specifically for that. However, with the blender you can either freeze the contents into cubes, and then put them in the blender and just pulse them a few times, or you can blend the ingredients, and freeze the whole thing, being sure to check it every so often and stir. Also, if you're doing sorbet, you can always just start with frozen fruit, blend in a little juice keeping it really thick and mostly frozen like a smoothie, and then throw it in the freezer for a couple of hours, stirring occasionally and that will work... He have a bunch of stuff in our desserts playlist on the channel that is done strictly with a blender also if you wanna check that out. We used a Ninja Foodi Power Blender with the smoothie bowl attachment.
We just replaced our freezer bowl model (the same cuisinart!) with the ninja. We like that we can do different flavors for the same night and have variety. The other ones take so long to churn that you really can only make one flavor a night.
That right there is an EXCELLENT point. When I record ice cream videos for the creami, I can do a couple of videos back to back (the first half of them anyways) and then just get to doing partial edits without having to wait. Both types of machines definitely have their pros and cons though.
If you don't eat all the ice cream made in the compressor maker, can you put in the freezer and and just bring it out the next day and it will be the same as having a container of store bought ice cream in the freezer? Or would it need to be reprocessed or something?
Heya Angie. On fresh made stuff like that, you would need to let the leftovers sit out for about 10 minutes to soften, or you can use the defrost function on your microwave for maybe 20 seconds or so. It will freeze up harder than store bought stuff. Those things have additives in them to keep them from freezing too solid.
@@angierosales1606 Let me know how you like it! Also, be sure to check the manual.... If you make sorbets with it, you have to steer away from fruits that freeze super hard.
I have the type you have to store in the freezer. Only I never remember to do so, and don’t have the space. I am going to try putting it in the freezer inside a bag of ice, and put a bag of ice inside the canister for a few hours to see if it can get cold enough to make ice cream without chilling the canister for 24 hours.
The ones with the freezer bowls actually have a kind of gel in them... A little harder to freeze those, but your idea might still get it done... Faster, anyway.
as a professional ice cream maker I definitely recommend the compressor type machine as the best. the ninja creami is a lame imitation of a pacojet. and the pre freeze bowl type isn't strong enough. and any ice cream is made soft and then set harder in the blast freezer so that's not even a factor.
Thanks for your great insight, Maurice! I agree with ya... My go to is definitely the compressor machine. I understand why people like the Ninja Creami, though, but I feel like it's going to be limited a lot by what ingredients will work in it (without damaging it). I know those Pacojets can power through just about anything and make it all buttery smooth. Wouldn't mind playing around with one of those for a while.
Tbh for home use I think the Ninja Creami is way better You can pre-freeze a bunch of pints then just take em out and spin em when you want ice cream At home.. I don’t really wanna make it.. then wait 2hrs to eat it And if you left it overnight it becomes hard as regular store bought ice cream So then I might as well have bought some fancy store bought With the Creami I can re-spin them and make it nice and soft 👌 But yes hopefully the motor lasts that’s the only concern. But I’ve had my ninja blender going strong for 5+ years now
That Creami is definitely an interesting machine.... I don't think you'll have any motor issues, really... People complain about ninja products and durability a lot, but I haven't had too many problems really at all with them.
About the cheapest you want to go on a machine like that is something similar to that Cuisinart machine that used the frozen bowl. You can get similar models to it on Amazon for 50 to 70 bucks or so. Anything lower than that style just starts becoming sort of a pain in the butt.
That works.... I used to do that all the time! If it's a sorbet or something, you'd have to blend it anyways with most machines.... Might as well do two birds!
How about a video comparing non-traditional methods for making ice cream? Ex. I have a Champion juicer that can make sorbet out of frozen ingredients I plan to make up an ice cube tray of mixed up base to see how it plays out. Thanks for comparing the latest tech!
Hi. I've seen pictures and read reviews of how some experience the blade of the Ninja Creami cutting the plastic of the pint tub. Has this happened with your Creami or is there a reason this could of happen? like misuse of product or something? I trying to figure which to get for long term use. A compressor or a creami.
I have both types... I used the Creami mostly though. The texture comes out better for me.... The compressor machines are better for soft serve though. As far as the plastic shavings go, that happens when the blade hits the inside of the creami pint container while it's in operation. That happens if the shaft bends... That cna happen for a few reasons. If you use a lot of waterybatuff in there, the water will freeze a lot harder, and the machine doesn't handle it very well when it gets that way. You can help that by letting that kind of stuff thaw on the counter for a few mins before fore processing. Also, if you freeze the pint on an angle, it won't freeze flat. If the surface isn't flat when the blade comes down, it cna force it to the side a little, and that's enough to push the blade into the side of the pint as well. I pwrsoannly haven't had problems with that yet, and I use it quite a bit for RUclips recipe videos.
Thanks! Well it depends on the fat content... The lower you get with fat, theess smooth its going to end up and the more icy it gets. Fat doesn't freeze super solid.. The store bought stuff has the same issues, but they add a bunch of stuff to try to combat that. You can definitely do the non dairy stuff though... I just wouldn't let it freeze too solid... Maybe a little harder than soft serve and it should be really tasty, IMO.
In the case of the creami, you want those pints to freeze pretty solid... not sure how well that would work in it... probably awesome on the Cuisinart though. Does that get it pretty firm?
I have one of those put the mixer bowl in the freezer first rigs. I’m interested in the compressor types but would like to know.. Is it timed so I can ignore it in another room? If not then the second question is irrelevant. If it stops churning will it freeze the paddle solid in the ice cream?
It had a timer on it that you can run unattended. If you're not there when it gets done, it leaves the compressor on for a while to keep it cold. It doesn't freeze hard enough for the paddle to get frozen in there, so it's ok in that regard.
Was thinking about making a video comparing with and without the gum. Would be interesting. I've just not used it since it's come out nice without but definitely gonna try it with. Thanks!
I was looking at the cusinart like yours vs their compressor version (for me would be better than ninja creamy if already have a blender why get the ninja?) Price at Ollies if there still they have referbished cuisinart icecream maker for $19.99.
Yeah... Good points, Claudia. Definitely a loud little machine! I didn't have to Re spin toooo much.... The gelatos seemed to need a few for me though.
I agree with ya! For this comparison, I was focused more on the 3 main technologies and had to grab something in a similar price range. Breville products are super nice though. Well worth the money... at least the ones I've used, anyway!
In the compressor machine? Yeah.. they've come down a lot. Ivation is supposed to be sending over a new, larger unit for review... So curious to see how that one is different, and what it retails at. It's supposed to be able to freeze harder as well, so that's interesting.
@@JoesPhenomenal Not true! Especially when it’s surrounding fruit. I’ve processed pure cucumber juice in the creami over 20 times and it’s fine. It tells you not to process water as a precaution. It works fine. Live a little! Ps I work in a 3 star restaurant in England and also own a pako junior.
It depends.. If you're making stuff for the Ninja Creami, those pints are basically about 4 scoops. You would just leave those in the freezer indefinitely until you want them, and you'd probably just eat the whole thing when you process it in the machine. The stuff out of the compressor machines will tend to harden way up if you leave it in the freezer too long, so with those types of machines, I would probably kinda just make them when you want them, if you know wat I mean....either that or you'd have to soften them up by letting them sit out of the freezer, or pop them in the microwave at low power for about 30 seconds or so.
I used to just keep in in the freezer so it would always be ready.... Had to take mine out though, since I have a bunch of Creami Pints taking up space now. I'm lucky though... Have a good sized freezer.
All 3 of those are lacking. Whytner is the only true counter top ice cream maker. The Ninja is the best in this review. I've tried everything and returned them. Now if you reviewed a yogurt maker I would be interested.
Thanks for your thoughts! Much appreciated. Will have to look into the yogurt maker. In fact, there's a function for that on our Foodi Pressure Cooker. Will try it out and see if it's not terrible. When we picked up the Ivation machine for review, we almost grabbed a similar Whynter model but it had sold out. Couldn't really see a big difference in specs, but that doesn't always tell the story. Advantages to you of Whynter?
@@mwolkonsky oh duh... Haha! You were clear, that was just me being an idiot. Will have to look into that! The froyo maker.... Not my being an idiot (that's a lost cause). ;)
The problem I am having right now is that I lost the recipe book and the photos. Anyone know where I can get extra copies of the recipe book for the ivation ice cream maker?
Even over here, I've only seen the Ivation products through Amazon. They might be exclusive to there. I'm pretty sure that Whynter makes the Ivation branded machines, though... That was the brand we were originally going to order. Here goes a link to that one if you want to see: amzn.to/3KZz2Ud. Or for something more widely available, here is the competing Cuisinart machine: amzn.to/36tjQzu. All 3 of those should have very similar performance. Hope that helps ya out!
So essentially these are the way more expensive versions of the old bucket ice cream makers. All they have done is taken the ice and rocksalt component out and reduced capacity to very little.
The creami does a really nice job even though it can be a little bit of a pain in the neck to wait a day (unless you're lik eme and just have a bunch frozen off all the time. The compressor and frozen bowl machines work exactly like the old bucket machines you were talking about, except without putting in the ice for the most part... Same principle. Those compressor machines used to be crazy expensive not too long ago, but I dont mind them too much since they got the prices on those down to a reasonable amount. Never gonna be as cost effective as the ice buckets though.
There are machines that use thermoelectric chips to do the cooling and are quite a bit cheaper than a compressor machine. Would be interested in an update to this report to learn where you think these machines fit in.
I have been looking into those.... Definitely if you are looking at freezer bowl ice cream makers, these seem way better since they come in around the same price as those... The compressor machines are a lot fast though, like you said... About half the time or so... Back when compressor machines were way expensive, this would be a no brainer, but compressor machines can be had right at 200 Bucks now which makes them very interesting, indeed! But still.... Very viable less expensive option for sure!
I have the Ninja Creami and just love it! Having the mixture made ahead of time is really no problem. Like the add mix in as well. Loved seeing the comparisons. Very informative.
![Best Ice Cream Makers 2025 [don’t buy one before watching this]](http://i.ytimg.com/vi/peRiiG8fcNs/mqdefault.jpg)
How do you feel about making your own ice cream at home?? If you liked this video, you might like this Ninja Creami Review video as well: ruclips.net/video/BfwGJ251vk0/видео.html
I was thinking of getting one of the Ninja machines because they are available at Sam’s. But I live alone and would have to eat a pint of ice cream every night for several years to pay for that. So I started buying heavy cream and whipping it to whipped cream and then stirring in sweetened condensed milk with flavoring. It freezes into really good ice cream without any ice cream machine. But it doesn’t save any money because the cream is expensive. At least you know what’s not in it.
Yeah.. Definitely something to be said about controlling the ingredients! It's always fun to do it yourself, as well!
Buy a Breville!!!!!!!!! Expensive but SO worth it
@@Dogs538 Been trying to get them to send one out for review. If anything, they certainly look the best! I love that stainless finish they have.
I think that capacity is actually a pro for the ninja creami. If there are multiple people, each person can have their own pint to their preference and dietary needs. Even with multiple pints in the freezer, due to the smaller capacity, it takes less space (is easier to fit 3 pint containers which stack than to fit the bulky 1.5qt freezer bowls). The small capacity is also fun for an ice cream bar because it is easy to make reasonable amounts of multiple flavors.
Atypical frozen desserts are also a huge pro for the Creami. Sorbets, non-dairy, and keto “ice creams” do not freeze as well or freeze too hard with other options. Being able to easily and quickly spin any leftovers back to perfection is a huge benefit.
Thanks!
A review video doesn't get any better than this one. EXCELLENT and informative.
Wow, thanks! Appreciate the kind words, Mystery.
Great information. I appreciate the fact that you addressed what you saw as the pros and cons of all three rather than applauding one. It really helped me figure out what my goal(s) is. I've always had to prep stuff a day in advance, so I didn't think about how that might be an issue for others. Thank you!
You're welcome! Thanks for the kind words and the insight! It's always nice to be able to help people make a good, informed decision!
I've had a compression- based ice cream maker. Il Gelataio, for 30 years . It's been to South America and back. What I really like is that its removable bowl is stainless steel, not aluminum , and that you can add ingredients as it's churning, so you're able to tweak the flavorings, sweetness, etc. You can do that with the Cuisinart too, but if you use it in a warm place, the bowl can warm up too much before you're finished churning.
Great insight, Paula! Thanks for the info! Definitely each machine type has it's pros and cons. We have a compressor machine and a Creami still in house, and I still go back and forth from time to time as to which method I prefer. Being able to tweak as you go really is a big deal though, like you said!
Aluminum cools faster!
We run an extension cord to the Cuisinart and operate the machine inside the freezer when it's hot outside.
this is one of the best reviews on RUclips, thank you, Joe, so much for sharing, when I read reviews of Ice Makers the biggest complaint was that it was soft, not like stores, but think about it, store brought ice cream has to soft to be able to fill those containers, and then who know long it been freezing
You're welcome! If you add some Xanthan Gum to the mix and keep the fat content high, you can put it in the freezer when it's done, and that will keep it from freezing solid.
I have a 2 qt Cuisinart, the price point, size of machine and not having to make ahead made it a win for us. We thought about getting an extra bowl to freeze but never had a need. We love getting the Dole Whip flavors, our favorite, they come out with a thick consistency without having to freeze, fyi. Other ice creams, about an hour in the freezer. I am pretty happy with it.
Brother. Your reviews are so honest. I love it..... As a professional chef, planning is in my nature, so creami it is..... no waste make to order or as I need to consume. Lol 😅
Lol... I hear ya! Yeah, definitely if time and prep isn't an issue, that Creami is pretty great. Thanks for the support! It's tough to voice an opinion on here sometimes... People get triggered really easy these days.
I paid $300 for a Whynter compressor ice cream maker 7 years ago, and it's still going strong. I make keto ice cream 3 times a week, using stevia as the sweetener. The ice cream comes out as a thick milk shake consistency, so I eat some and freeze the rest. It freezes too hard in my freezer, so I bought a (third) small freezer just for ice cream and set the temp higher for perfect results. I use frozen berries in a lot of my recipes, which only takes about 20 minutes in the compressor ice cream machine. This also does require the use of a blender for the frozen berries. The machine generally takes about 45 minutes for recipe's that don't uses frozen ingredients. I lost 90 pounds over the last 7 years on a strict keto diet, but I am able to eat ice cream every day. It's not the cheapest way to go about it, especially considering I bought a special freezer for a additional $300 just for ice cream. It's worth it to me though, it's become a way of life.
Heya Arnie. That idea for the second freezer at the higher temp is pure genius my friend! Good work! Also, some of the newer 4 door refrigerators have one section that can be specified as a freezer or refrigerator.. That can always be set different from the main freezer, so you can have 2 freezers at different temps in the same box.... Pretty nifty.
Do you mind sharing your keto ice cream recipe?
@@goldfishy Sure, the base recipe is simple: A pint each of heavy cream and milk (whole milk is best). One egg, and two thirds of a cup of stevia. I make a lot of berry flavored ice cream so the recipe is as above but less milk to make room for the berries. I put about half the pint of milk in the blender along with frozen berries and get it as thick as I can. You can also cut the stevia to one third of a cup since berries are kind of sweet anyways. My new recipe is for chocolate, been developing this for a while now, and I think I got it down. I bought some unprocessed cacao, which is great, but UN-sweetened coco powder is good as well. The recipe: A pint each of heavy cream and milk, two eggs, a big pinch of salt, and I've gone as far as a whole cup of stevia, but two thirds of a cup for sure, and the coco powder. I put a couple of heaping scoops with a large spoon, or tablespoon. Adjust all of this to taste, but the extra egg and the salt did wonders for this one.
@@goldfishy I should of mentioned that I always add most of the milk last. I dump the batter in the machine then fill it up to capacity by adding the milk. Also, frozen berries cut the time in half, 20 - 30 min for frozen ingredients, and up to an hour for room temp ingredients. I'm surprised that compressor ice cream makers are not a huge fad. Most people that come to my house did not know such a thing exists, and I've been doing it for years now. Hope you find my recipes useful.
That's great to read that the Whytner compressor ice cream maker can do keto ice cream. I have heard that monk fruit crystalizes when you use it with that ice cream.
Does the same happen with Stevia?
I bought the Cuisinart ice cream maker last summer because our kids love having frozen sorbets and ice creams. I did tons of research and didn’t want to pay $1000+ for a Breville compressor style machine. My Cuisinart model is different than the one you tried, but we didn’t like that you had to pack the semi-frozen base and store in the freezer for about 2 hours. IMO, the Cuisinart and the Ninja have to be pre-planned or tack on extra time for a 2 hour freezer nap. My husband and I are going to get the Ivation and give it a shot! If I had known that I could buy a comparable compressor style for about the same amount as the frozen bucket style I would have. Thank you for sharing your reviews!
No Problem! That sort of a new thing. Those compressor machines have always been 500 or so on the low end up to around 900 on some of the more high end brands.... Must have been a lot of advancements in the making-of-the-ice cream-business!
Thank you for the great review. I had no idea that only certain types of fruit can be used for the ninja creami, and for canned fruit, it only works for those with syrup. You helped me dodge a bullet.
You're welcome! You can probably use the water packed ones, but you have to be sure to drain all that water out of there. That stuff freezes solid.
Thank you for your honest review! I have been thinking about purchasing the Cuisinart ice cream maker for some time. However, since watching your review, I'm now leaning towards the Invation ice cream maker. I'd rather spend a little more money to save space in my freezer plus decreasing freezing time. That's a huge plus for me.
Glad it was helpful! Either way, they all still get you that sweet, creamy goodness!
We have the Cuisinart and while it makes good soft serve, that bowl becomes an issue. I don't like taking up permanent space in my freezer so it's disappointing when we want ice cream but the bowl isn't frozen (and takes at least 24 hours to freeze solid). If you want to make two flavors, it's a days long process. Hubby is getting one with a compressor for Christmas, even though he didn't ask for it and isn't the one who uses it 🤣
@@yvonnebnvI really like my Ivation ice cream maker. The best feature is the compressor which makes ice cream under 60 minutes witout takin up precious freezer space. You're going to enjoy not having to pre-freeze your bowl.
@yvonnebnv yeah... You'll be happy with that.... Room temp container to soft serve ice cream in under an hour.
@@JoesPhenomenal We ended up with the Cuisinart Brand and butter pecan was my first batch! By the way, I took the butter used to brown the pecans and added it to some caramel for a topping. You can imagine how delish that is! Thanks for the video!
Hi Joe, I really liked your opening that explains what you will show us and not favor any of the product but explain the features of them! And also your advice on to check some other videos from other content creators to make a wise decision after getting different opinions. I never heard that from any other creator, but I really appreciate the importance of that!
Hey, Thanks Serkan. I really appreciate that. Just trying to help people make a good decision for themselves.
I have been making homemade ice cream for decades.
My first two ice cream makers were White Mountain 4 quart electric ice cream makers. They were perfect for my needs at the time because I had a large family and a large freezer and was making large batches of vanilla or French Vanilla. Family members would add chocolate, fruit, nuts, cookies, candy, or any flavoring of their choice.
When my family size shrank, I received my third ice cream maker as a gift. It was similar to the Cuisinart freezer bowl ice cream maker in your video. It worked well for making small batches.
This week, I purchased the Ninja Creami ice cream maker that you reviewed. It is my fourth ice cream maker. I am hoping it will help me make better textured low-sugar ice cream that will be more compatible with my diabetic diet.
Your review of the compression type ice cream maker was very useful. I have never owned or used one because it has been out of my price range. However, if my new Ninja Creami does not meet my needs, I may try one in the distant future.
Thank you for your video.
You're welcome! Looks like you have a lot of experience with making your own treats! That Creami is a nice machine too... Just different. I think you're gonna like it. It produces really fluffy, airy results!
Let us know how you like the Creami!
@@exchangestudent2
I love using my Ninja Cremi for making ice cream, sherbet, sorbet, gelato, and milk shakes. I have eight 1-pint containers but my freezer can only hold five at a time. I really enjoy using my Ninja for making 1-pint test samples of new flavors or new procedures.
However, since I also love the texture and consistency of ice cream produced in my 2-quart Cuisinart ice cream maker, I now have the Cuisinart and the Ninja working side by side on my kitchen counter. I first churn and freeze my frozen desserts in the Cuisinart ice cream maker and then later churn the frozen dessert in the Ninja when I am ready to eat it.
Hey.. That's a good idea! We use the Creami for "future dessert" and whne we want it right away, we just make it in the compressor machine.
Ninja hands down! I’m madly in love with mine! Those oldie ice cream makers are out bcuz I had one and found it to be a nightmare. The ice cream freezes to the walls of the bowl and jams the turner. And sometimes it never forms to ice cream. It’s just a drag and not worth bothering with anymore since Ninja changed the game of home ice cream making.
Made me some stark delicious strawberry ice cream today! Best ice cream I ever had in my life! And it was keto ice cream to boot! Ice cream comes out the best with raw eggs. The Ninja is worth the money in my opinion.
Yep! It's all about personal preferences for sure.. I like it. It's a cool machine and is hard to beat as long as you plan ahead and make sure you have frozen pints done and stored in your freezer.... Super similar to a Pacojet without the astronomical price.
Does the Ninji breakdown the ice crystals that form while freezing the base? I make mostly Gelato and it doesn’t taste right if it’s not super smooth.
@@BBB-rd2qi Don’t worry. Ninja got it covered! I just discovered recently the magic that raw eggs do to ice cream when processed from frozen. It blew me away! I’ll never make ice cream without eggs again!
Yeah.. It does a nice job with that. If there are crystals on top, they get blended right into it.
@@JoesPhenomenal - Thank you! Your answer and your video is very helpful.
I have a Ninja Creami and it is one of my best purchases ever! I can easily make *healthful* delicious treats. I have several pints of various varieties in the freezer and can just get one out and spin it. I make incredible ice creams, sorbets, and froyos and know exactly what is in them. Sooooo glad I bought it!!
Sounds great! For someone like you that stays on top of prep, this is a fantasic value. Thanks so much for your input!!
@@JoesPhenomenal well it takes only about 5 minutes to make a pint lol
@@mistiinseattle very true.. Plus 24 hours of freezing... I'm not knocking the thing though.. That was more trying to look at it from different angles. The finished product is fantastic.
i ordered Creami last night!! the pre planning for all of them, is having ingredients in the pantry!! lol ! most difficult part is waiting for machine to arrive!! 😅
@@JoesPhenomenal lol you only have to wait the first time. I have 13 Creami pints so always have several in the freezer ready to go. All ice cream *does* take a *little bit* of preparation 😁
Well done Chef !! really helped my decision making process even 2 years later !!!
Cool. Glad it was helpful!
Thanks! I’m sold on the compressor type. Thanks for going through all 3!
Any time. Glad it was helpful
The issue I have with freezable or compressor machines is getting all the ice cream out without it melting. Once it melts, you lose the smoothness that is the whole point of constant churning. Probably better if you are using it all in one go. The other thing is that you can only do one flavour at a time. If you have a Ninja (I don't) is that you can prep different flavours and it only takes a few minutes for the machine to work them.
Very true. With the compressor machine, I usually get the ice cream out of it right after it finishes, otherwise it hardens and tough to get it off the sides of the container since that metal is so cold.
Since you need a blender for sorbet anyway with the two machines and the Ninja Creami can only process two fruits in whole, you could throw the fruits in a blender for the Ninja Creami as well and thus the cons about using a blender would cancel out ^^
True story.... Sorbets come out really great just using the Blender if your starting with frozen fruit and you don't over blend it. If you do it just right, you don't even need to refreeze it for very much time at all. Excellent point, Kaz.
I just found your content. This was the best, most comprehensive, most factual discussion on the ice cream machines I have found. I subscribed.
Thanks, Simone!
Thanks 4 the information comparison- I like the ivation compressor _ larger capacity than ninja & no need for 24 hour prep time. No need to fill freezer with frozen containers at the ready
Thanks! Happy to help. That's the one we ended up keeping... Made some chocolate peanut butter ice cream with whey protein powder in it last night actually.. Less guilt. Haha.
@@JoesPhenomenal b4 ice cream makers & protein powders/drinks were so everyday- I remember mixing slimfast powder in2 my wendy’s frosty 2 make a healthier treat 😜_ early 80’s
Yes! Slim fast frosties! I remmeber people doing those. They did those with Ensure, too!
@@JoesPhenomenal Gonna try it with Keto Chow.
@@nw6866 That's a great idea! Let me know how that turns out!
Terrific no-nonsense video. Fair and to the point. Meanwhile: Have you ever made ice cream with liquid nitrogen and your kitchen aid? It's said to make the smoothest ice cream possible but I've not yet dare ventured in that direction.
Thanks! You know... It's funny you say that, because I've always thought that would be a cool video to try out.... Would probably get viewed a lot too... Unless I accidently get Hydrogen and Hindenburg my house... haha.
Great video! You did a great, fair job reviewing both products. I am a new subscriber now too.
Thanks! Appreciate the support!
My wife had the Cuisinart one that you keep the bowl in the freezer. After about 10 used the plastic gears stripped.
After 10 uses, not used.
Yeha.. That on eis all plastic, so you have to be really careful about how thick you let the ice cream get... It can go south real quick.
@@JoesPhenomenal If they would have built it with metal gears it would have lasted. I just ordered her the Cuisinart ICE-10 with compressor for Christmas. I wanted a compressor model and was hesitant to get another Cuisinart after what happened to her prior one, but it's the only one I'm aware of with a 3 year warranty and has great reviews. It's double the price of the Ivation but if it lasts longer it should be worth it.
@kennygee2715 the ice 10 is nice. You'll like it, I think.
This will be good info! Just learned of the Creami this morning on James Hoffmann's coffee channel. He found the frozen coffee lost much flavor but showed how to get it back +. Locus bean and guar gum got texture right then a little cherry syrup and dash of coco powder made the Creami nail coffee ice cream. Want to see pressure cooker bread. Sounds bad but looks good.
The bread comes out nice.. We have recipes for both of those on our channel, too... Didn't have to use anything special to get the texture right though... I just added extra egg yolks and used oatmilk. Came out really good.
Thank you.
I've decided to save more for the compressor style.
Nice.... Always a plus to avoid having to plan too much.
First I'd just like to mention that its awesome that you still respond to comments on an older video. Not many content creators do that anymore. But my curiosity is about the ivation, if you let it do its thing then pull the paddle out will its bowl get cold enough to firm up the ice cream? Its a small thing really but it could be handy if it does
Thanks Ben.... it gets tougher and tougher to respond to everything, but I'm doing what I can. To answer your question, Yes... it will harded a little after it stops. In fact, if it stops, and you don't remove the auger right away, it gets stuck in there. The compressor continues to run after it stops, so it does help. Not quite normal scoop ice cream hardness though.
I bought the freezer bowl machine for my kitchenaid on sale for around $75. Now I want the ninja creami to stir up the left overs!
Well, that's great idea.
How about noise levels, are they different? I've heard that the Ninja is fairly loud? I live in an apartment with fairly thin walls, so not sure if it's appropriate for that?
screw your neighbors
Ninja way loud
I just bought the Cuisinart ice cream maker and there are absolutely no flaws with it when I made the cookies and cream ice cream. Highly suggested to buy for people who are considering it.
You had me at cookies. Haha!
@@JoesPhenomenal same as oreo ice cream
@@OrbitEntertainment0 even better! Haha.
@@JoesPhenomenal but you can also make this one with Ninja Creami, right? Or we can just add it after the ice cream is done, and put the cookies then press the mix-in button on it
Yep... You can do it either way. For the cookies and cream, the cookies as a mix in is better than just making it all at once, as far as the creami is concerned, imo.
All ice cream that is made commercially comes out of the batch freezer with a consistency of soft serve. They all need to be put in a freezer afterwards for the harder consistency we all know as hard ice cream. So the Ivation is more like how real ice cream is made.
Yessir!
When I make sorbets or sherbets I always pre use a blender to avoid the maker from having to work hard on it, and haven't had a issue, regardless of the fruit, and I use all types, pre frozen, fresh, whatever I have at hand. The bonus is the texture is always perfect by doing it this way as well.
Good call and great tip... That works great for all 3 machine types too.... Well, the Creami not as much, but it sure does eliminate having to be careful with fruit selection on that thing.
@@JoesPhenomenal Wifes favorite is strawberry ice-cream, using pre-frozen strawberries cuts down a bit on the freezing afterwards to get the right consistency. Though she likes a bit of a swirl effect, so I make a pint strawberry ice cream, and one of plain Vanilla and while it has that soft serve consistency give it a hand mix with a wooden spoon to get that marble/ribbon effect. Same technique works great for peanut butter and chocolate ice cream our kids and grand kid likes. The extra step in do the ribbon/marbling style takes less than a minute to do because of that soft serve form it has at the end.
@@JoesPhenomenal P.s. having a family mixed of diabetics and non diabetics makes these a must have for us due to not using any sugar, in example stevia is twice as sweet too most of us, so using less in volume in comparison, and everyone can enjoy them.
Sounds fantastic! I'm more of a sour guy... Looove... Lemon sorbet... If you gotta make that face when you want itz then all is right in the world.
Yep... Making your own is awesome. Have you ever tried using Monkfruit sweetener instead of the stevia? The aftertaste thta you get with stevia sometimes is non existent with that stuff.
I really enjoy your reviews~
Thank you, Shania! 😁😁😁
You can get extra containers for the creami, so its not too bad prepping a few of them. The recipes can be really simple so its not a lot of work. They have a new model that has slightly larger containers and can do stuff like margaritas, but it costs more.
Very true! I have serveral videos up for the new Creami, also... I'm a fan.
@@JoesPhenomenal Oh I didn’t realize! I got your vid suggested while I am waiting for a refurbished creami to be delivered. I bought my mom one and we enjoyed it while I was visiting so it was a good test ride and I had to get my own.
@@surrealchemist Yessir! I have 2 now, haha... And 2 compressor ice cream machines, too... It's getting crowded around here!
Would you still recommend the compressor-based maker for making protein ice cream? All the fitness folks use creami machines, and I’m curious as to why they’re ignoring the compressor one (especially now that the creami deluxe costs about the same).
Great video with lots of helpful info, thank you so much!
You're welcome! I like the creami better for the finished product and texture... It's just really nice, but it can be a pain in the neck for people without a lot of freezer space or people that just don't want to have to wait a day. The compressors make it really nice, if you like soft serve consistency... And you can have finished ice cream in about an hour too. I use em both from time time to, although I do use the Creami more often.
@JoesPhenomenal thank you for responding so quickly! This is actually really helpful, as I don’t have a full-sized fridge/freezer. I may go with the compressor for that fact alone. I will follow your advice and put the finished product into the freezer for a bit to firm up if needed. Take care!
@MrDAZ3197 any time!
I have a Kitchen Aid stand mixer, so I just bought the ice cream maker attachment. You freeze the bowl, just like the Cuisinart, but I can use the machine as a stand mixer too.
That's the best part of the KitchenAid mixers..... they're so versitile!
thanks the compressor based maker is the one I will get! many thanks
You got it!
You just made me buy the ninja cream I deluxe 😂 . Im on my own but I consume a lot of ice cream , I’ll save in the long run
Definitely... It's nice that you cna really pick your ingredients. I like to make sugar free stuff in it, and it ends up coming out way better than the comparable stuff in the store.
Thank you, you answered my question! I have an ice cream bowl attachment for my KitchenAid mixer, but I was wondering if there was an ice cream maker that did not need to have the bowl frozen. QUESTION: I use coconut milk & coconut cream in my recipes - will my recipes work with the Ivation? Thanks for your reply.
You're welcome. Those should work fine in there. How's the fst content on those? More fat will produce creamier results, but even the lowfat stuff is pretty good.
Thank You
Great information
Love your channel
You the Man💪🏼
Thanks, Gordon. Appreciate it!
You don’t necessarily have to use a blender to chop your fruits for the ice cream you can use a potato masher. It works pretty well.
Good call. Didn't think of that. I'd probably still use the blender for sorbets though... Love your idea though. Thanks for that.
Thanks, nice video. Can't say I like "punch" noise though. Look forward to more content.
Thanks Robert! I'll try to control myself on the sound fx a little... I get a little nutty on that sometimes.
I have both a cuisinart and a ninja - and use them for different purposes. I find custard based ice creams are better in the cuisinart, but I appreciate using the ninja for straight fruit sorbets with no other ingredients (mostly canned in their own juice seems to work for me and I have had good results with frozen and then thawed fruit as well). For your sorbet in the cuisinart were you adding additional ingredients?
For the cuisinart sorbet, I blended the fruit, sweetener, and a little bit of lime juice, and that's about it. I love that about sorbets.
Great video! Question. Can you use compressor machine with only almond milk for example (not heavy cream or coconut milk?) Thx
The prices vary HUGELY. Can get the cuisinart for just over 60 dollars. Ninja creamy is like 250 dollars.
Yes... You can use the almond milk... It won't be as creamy if it's a lower fat variant but it works out nice.
Great info, only other thing that would have been helpful to add in is to compare noise levels between machines.
Shoot... Coulda done that... For the record, the Creami is by far the loudest.... The Compressir machine is about half of that, and the frozen bowl one is the quietest.
Great comparison video. Thanks! New subscriber 👍
Awesome! Thank you, Liz!
Hey Joe! Okay I’ve watched a bunch of your videos. From this one I thought the Ivation was the one you liked best.
I liked that you didn’t have to pre freeze, and that the Ivation texture is better, and that the Ninja is prone to breaking with other fruit (that really put me off).
But I think you filmed this before you got the deluxe so now I’m curious on your preference now. A lot of your newer videos seem to use the Deluxe Ninja Creami.
Can you share your current preferences now? Hoping to buy one today with the Amazon sale happening
Hi! Thanks for checking out my videos. It's much appreciated. I wasn't a big fan of the time commitment that was involved with the Ninja Creami at first, but the resulting ice cream really is pretty fantastic. Also it depends on the firmness that you like. The churning type machines can't really get it much harder than soft serve ice cream, which is great too.. And you can always freeze up the finished stuff a little more, but the texture you get from the Creami is just perfect. I tend to make a bunch at a time so there is always ice cream in the freezer that's ready to go in the machine. That takes care of the waiting part. Certain fruits aren't good for sorbet and Sherbet in the machine since they freeze hard, but I still use them. I just try to be a little more careful and let them thaw a little before processing, or I mix them with stuff to keep them from freezing too hard.... That's easy with the Sherbets since they always have a little milk in them.
after a time you could buy and extra bowl for the cusinart....yes added expense but....
Ya know... With that thing, I just kinda made the cream, transferred it out of there, cleaned it up, and stuck it back in the freezer... No problem.
that is crazy! thank you for the heads up on the ninja i was not aware of that very informative video thank you.
on a random note can you look into the Nama juice 2 processor? if you look up that kitchen gadget...reviews are ppl that are sponsor from the product :(
What a great, clear, to the point review! Thank you!
Hey Thanks! Appreciate the kind words, Dragos!
Great content! Love the Sweet! and Dude! in lieu of Pros & Cons!!
P.S. Dude, Where's my Car?
Lol, Thanks! Glad ya got a chuckle out of it. P.S. Where's your car, dude?
Thanks Joe. What are your thoughts on cleaning the Ninja Creami blade stem that comes down into the ingredients and goes back inside the housing (except for the portion that remains visible) Do you see that as a hygiene issue?
Heya, Lorina. The shaft has a sealed rubber grommet at the top where it slides into the machine. That's supposed to keep any contaminates from getting inside of it. Hard to verify something like that without using it for several months and then taking the whole machine apart to inspect it to see if it's doing the job. As far as just trying to clean it anyway, there isn't really a way to do it, so we kinda have to take Ninja's word for it on that.
@@JoesPhenomenal That sounds pretty good to me. Thanks for getting back to me.
@@Lorgayle1 Any time!
Nice video. Do the compressors make creamier ice cream?
Heya, Steve. Well, that kinda depends on the ingredients... But the churning motion definitely makes it lighter as it adds more air in. The trick is that if you plan on hardening it up extra in the freezer, you need to get it as firm as you can in the ice cream maker, then carfully transfer to a container quickly and get it into the coldest part of the freezer before you lose the air that got churned in.... Think Souffle to get an idea. You know what though? That Creami has really grown on me a bit since I reviewed it though... It takes by for the longest, but the results are really great.. In fact, I am editing a follow up review right now on that.
I have a Cuisinart and just never understood why it was going round and round and what that accomplished. I think the Ninja will be the right one for me. I do not mind planning ahead or seen conversely, delayed gratification.
If you don't mind the wait, it's easily the best finished Ice Cream.... Unless you're a soft serve kinda person.
My ninja took longer than a minute, like u mention in your video, took many res pins ant 4 minutes each res pin super loud ,icy on the side of the pints, and my ninja broke after six months and when I did a search others lids broke too,
I’m trying the cuisnart ice cream now.
Yeah... Difinitely one of my concerns on that thing. The one in our studio is still working fine, but at times, it defintely feels like it's trying a little too hard. I've been messing around a lot with recipes for it to try to make it easier on the thing. Since we don't do anything with sugar here on the channel, we have to be careful about those pints freezing too hard. Our compressor machines are a lot more "just throw the stuff in there and hit the button" kind of deals, but they do require a little freezing at the end to get them harder than soft serve for obvious reasons.... It's just about finding that balance as to how much extra freezing you need before over hardening.
@@JoesPhenomenal means a lot your reply, thank you so much
Any time Missy! Love being able to help!
I’m not getting on with the Creami. I watched reviews and felt I’d done my homework. It never comes out as I would like it even after numerous respins. I follow recipes to the letter. I allow about 15 minutes before spinning. I add some liquid to the crumbly mess in my pint. (Some of the things I’ve tried). I end up binning the mess. Also I’m concerned of the health hazard of trying to keep the lid clean as the ice cream can leak inside the lid. I’m so disappointed
@AB-re1qs thta lid can be an issue if you don't keep on top of it super good. That's for sure. I haven't had issues with not being able to get rid of the crumbles, personally. I've seen some people complain about it that had the same problem you did though. Trying to figure out what the missing variable is with that. How cold is your freezer set?
We have a food truck, and we would like to sell once a week homemade ice cream for shakes. Perhaps make 2-3 gallons by the end if the week. What is best machine. I know you would do 1-2 pints at a time.
I would get a Pacojet. That's what the Ninja Creami is designed off of. Pacojet is what a lot of restaraunts use. It's high capacity also. Expensive though.
Hello nice video, do you have a comoparision of ninja cremie deluxe vs kitchenaid accessory for making ice cream?
I don't, but I was thinking about doing something like that.
Hey, i know this has been a while but i've just come across this. I've got a version of the compressor based machine, and it works great, but it does still take almost an hour to get the ice cream (more if you're not making simple recipes, but that's the same for all of them i guess) and then even after the hour I find i need to freeze it another 2 or so hours, so definitely not instant.
I've been eyeing the ninja creami now, since, even though you need to freeze it first, theoretically you can make a huge batch of your favorite ice cream and then whenever you want it you just whip it up. the question i have is, given a simple vanilla base for instance, how's the texture going to be on the creami vs the compressor based one that churns?
Hi! Thanks for watching. The texture you get from the creami is going to be almost exactly like store bought ice cream. It's pretty fantastic. On the compressor machines, they can really do that, since the paddle would get stuck if it gets too thick. At best, those will give you soft serve texture (which can still be awesome if you like soft serve). You can leave those in the machine and pull out the paddle and it will harden up a little more, or it can go into the freezer for firmer texture, but it can over harden pretty easy unless you add ingreients like guar gum that help keep that from happening. I still like the creami better myself, though.... but the compressor versions are really great if you want something quickly. If you use cold ingredients, you can get your ice cream in around 40 minutes with those.
We always packed our ice cream for a couple hours after the paddle stopped. Wrap it in a good thick blanket or towels to finish setting up. The freezer will make it too hard.
Hey.. That's a great tip. We are testing a new ivation machine right now, it it somehow gets the ice cream a lot closer to a regular scoop right in the machine. Surprisingly close, actually. I like that blanket idea a lot though.
@@JoesPhenomenal I think that is the one I'm going to get after watching your review! Thank you
You're welcome!
Great video and review, thank you so much!!!
Thanks! You're welcome.
Regarding Joe's comment about only using fruit in syrup. I've never used fruit in water but fruit in natural juice is no problem with sorbet setting.
Yep... Agree.... It's the ones that are packed in water that end up causing issues.... In that case, I just drain that water out, and it seems to go fine.
I would like to know how a ninja blender would work against the creami to make ice cream. What happens if instead of freezing the ice cream in the pint containers and froze them in ice cubes and then blended them up in a ninja, would there be similar results?
The Creami would make it a little fluffier since the blades in it are designed specifically for that. However, with the blender you can either freeze the contents into cubes, and then put them in the blender and just pulse them a few times, or you can blend the ingredients, and freeze the whole thing, being sure to check it every so often and stir. Also, if you're doing sorbet, you can always just start with frozen fruit, blend in a little juice keeping it really thick and mostly frozen like a smoothie, and then throw it in the freezer for a couple of hours, stirring occasionally and that will work... He have a bunch of stuff in our desserts playlist on the channel that is done strictly with a blender also if you wanna check that out. We used a Ninja Foodi Power Blender with the smoothie bowl attachment.
@@JoesPhenomenal Thank you so very much, for your input, it is greatly appreciated.
@@shannonbrice8012 any time!
We just replaced our freezer bowl model (the same cuisinart!) with the ninja. We like that we can do different flavors for the same night and have variety. The other ones take so long to churn that you really can only make one flavor a night.
That right there is an EXCELLENT point. When I record ice cream videos for the creami, I can do a couple of videos back to back (the first half of them anyways) and then just get to doing partial edits without having to wait. Both types of machines definitely have their pros and cons though.
If you don't eat all the ice cream made in the compressor maker, can you put in the freezer and and just bring it out the next day and it will be the same as having a container of store bought ice cream in the freezer? Or would it need to be reprocessed or something?
Heya Angie. On fresh made stuff like that, you would need to let the leftovers sit out for about 10 minutes to soften, or you can use the defrost function on your microwave for maybe 20 seconds or so. It will freeze up harder than store bought stuff. Those things have additives in them to keep them from freezing too solid.
@@JoesPhenomenal good to know, thank you! I think I'll go with the ninja 😉
@@angierosales1606 Let me know how you like it! Also, be sure to check the manual.... If you make sorbets with it, you have to steer away from fruits that freeze super hard.
I have the type you have to store in the freezer. Only I never remember to do so, and don’t have the space. I am going to try putting it in the freezer inside a bag of ice, and put a bag of ice inside the canister for a few hours to see if it can get cold enough to make ice cream without chilling the canister for 24 hours.
The ones with the freezer bowls actually have a kind of gel in them... A little harder to freeze those, but your idea might still get it done... Faster, anyway.
as a professional ice cream maker I definitely recommend the compressor type machine as the best. the ninja creami is a lame imitation of a pacojet. and the pre freeze bowl type isn't strong enough. and any ice cream is made soft and then set harder in the blast freezer so that's not even a factor.
Thanks for your great insight, Maurice! I agree with ya... My go to is definitely the compressor machine. I understand why people like the Ninja Creami, though, but I feel like it's going to be limited a lot by what ingredients will work in it (without damaging it). I know those Pacojets can power through just about anything and make it all buttery smooth. Wouldn't mind playing around with one of those for a while.
Tbh for home use I think the Ninja Creami is way better
You can pre-freeze a bunch of pints then just take em out and spin em when you want ice cream
At home.. I don’t really wanna make it.. then wait 2hrs to eat it
And if you left it overnight it becomes hard as regular store bought ice cream
So then I might as well have bought some fancy store bought
With the Creami I can re-spin them and make it nice and soft 👌
But yes hopefully the motor lasts that’s the only concern. But I’ve had my ninja blender going strong for 5+ years now
That Creami is definitely an interesting machine.... I don't think you'll have any motor issues, really... People complain about ninja products and durability a lot, but I haven't had too many problems really at all with them.
How about doing one on the best (cheapest) ice cream maker for the normal people that can't afford these expensive ones? Let me know if you do please.
About the cheapest you want to go on a machine like that is something similar to that Cuisinart machine that used the frozen bowl. You can get similar models to it on Amazon for 50 to 70 bucks or so. Anything lower than that style just starts becoming sort of a pain in the butt.
I use frozen fruit and blender to make smoothies first, then put them in the freezing blow machine, the result is pretty good 😅
That works.... I used to do that all the time! If it's a sorbet or something, you'd have to blend it anyways with most machines.... Might as well do two birds!
Hey, why not show the KitchenAid stand mixer ice cream attachment? Or their shaved ice attachment? Great reviews here as always. Thank you!
Thanks, JW! Glad you like em. I'm definitely needing to pick those attachment up... For, you know.... "research" haha.
It sucks. I had it and threw away. Liquid kept leaking from the attachment
@@brendadepaula4225 eww... Catastrophe averted! That's surprising. Those kitchen aid attachments are usually pretty good.
@@JoesPhenomenal yep. It was like the blue gel/liquid that freezes. Idk. It happened a few times
@@brendadepaula4225 ugh... Got a feeling that's not supposed to come out. Haha
How about a video comparing non-traditional methods for making ice cream? Ex. I have a Champion juicer that can make sorbet out of frozen ingredients I plan to make up an ice cube tray of mixed up base to see how it plays out. Thanks for comparing the latest tech!
That's a great idea. Will see about doing that. I've done the ice cube tray before and that's pretty effective. Thanks!
Get out! I had no idea my Champion could do that!!
The Compressor was my choice to between the Ninja Creami.
Those are good machines too... You can make slushies in those as well.
Hi. I've seen pictures and read reviews of how some experience the blade of the Ninja Creami cutting the plastic of the pint tub. Has this happened with your Creami or is there a reason this could of happen? like misuse of product or something? I trying to figure which to get for long term use. A compressor or a creami.
I have both types... I used the Creami mostly though. The texture comes out better for me.... The compressor machines are better for soft serve though. As far as the plastic shavings go, that happens when the blade hits the inside of the creami pint container while it's in operation. That happens if the shaft bends... That cna happen for a few reasons. If you use a lot of waterybatuff in there, the water will freeze a lot harder, and the machine doesn't handle it very well when it gets that way. You can help that by letting that kind of stuff thaw on the counter for a few mins before fore processing. Also, if you freeze the pint on an angle, it won't freeze flat. If the surface isn't flat when the blade comes down, it cna force it to the side a little, and that's enough to push the blade into the side of the pint as well. I pwrsoannly haven't had problems with that yet, and I use it quite a bit for RUclips recipe videos.
@@JoesPhenomenal Thank you for the tips. I'll keep them in mind when I decide to get it.
@i3abikay any time!
Great video. How would these compare when you use non-dairy options like Almond milk?
Thanks! Well it depends on the fat content... The lower you get with fat, theess smooth its going to end up and the more icy it gets. Fat doesn't freeze super solid.. The store bought stuff has the same issues, but they add a bunch of stuff to try to combat that. You can definitely do the non dairy stuff though... I just wouldn't let it freeze too solid... Maybe a little harder than soft serve and it should be really tasty, IMO.
@@JoesPhenomenal perfect as I prefer it as soft serve anyway. Thank you. My Ice cream loving milk allergy self thanks you.
@@craftytinas no problem! Is it the lactose that you have trouble with?
@@JoesPhenomenal it is an allergy.
@@JoesPhenomenal my plan is non-dairy ice cream and sorbet. Would you still recommend the compressor one for these options?
Very informative, cheers!
Glad it was helpful!
Joe, I use Splenda and vegetable glycerine (to control freezing) to make ice cream. It works well with my Cuisinart; would that work with the Creami?
In the case of the creami, you want those pints to freeze pretty solid... not sure how well that would work in it... probably awesome on the Cuisinart though. Does that get it pretty firm?
@@JoesPhenomenal it gets like soft-serve in the Cuisinart. It's a fine balance with the glycerine
I also use almond milk or water and flavorings
I bet! Definitely you won't need to use that on a creami. It relys on the mix getting pretty solid.
I have one of those put the mixer bowl in the freezer first rigs. I’m interested in the compressor types but would like to know..
Is it timed so I can ignore it in another room? If not then the second question is irrelevant.
If it stops churning will it freeze the paddle solid in the ice cream?
It had a timer on it that you can run unattended. If you're not there when it gets done, it leaves the compressor on for a while to keep it cold. It doesn't freeze hard enough for the paddle to get frozen in there, so it's ok in that regard.
Don’t forget to use guargum powder to avoid ice crystals and it thickens ur ice cream which is even better for texture.
Was thinking about making a video comparing with and without the gum. Would be interesting. I've just not used it since it's come out nice without but definitely gonna try it with. Thanks!
I was looking at the cusinart like yours vs their compressor version (for me would be better than ninja creamy if already have a blender why get the ninja?) Price at Ollies if there still they have referbished cuisinart icecream maker for $19.99.
Great video, next time get rid of the Punching sound between bullet points.
great overview!
Thanks, Zybba!!
Ninja you didn't mention the Re Spin that has to be done 2-3 times to make creamy ice cream. It's loud too.
Yeah... Good points, Claudia. Definitely a loud little machine! I didn't have to Re spin toooo much.... The gelatos seemed to need a few for me though.
Thank you so much for this, I can finally make a decision haha
You're welcome Greg! Happy to help.
So basically none of them is really made for making easy sorbet.
One question: Are the Ninja pots made out of plastic? That would be a no go for me.
The Ninja Creami makes good sorbet, but you have to wait at least a day for it... but it does use plastic for the pint containers.
@@JoesPhenomenal Thanks you for the reply. And the Video
@xperience-evolution any time.
Get a Breville, it has a compressor so it you don't have to precool your cream mixter
I agree with ya! For this comparison, I was focused more on the 3 main technologies and had to grab something in a similar price range. Breville products are super nice though. Well worth the money... at least the ones I've used, anyway!
✅ Great research and info. Thanks for sharing.
Any time, Bill! Happy to help!
Considering the Breville I wanted was 500, I think 200 something is a nice balance.
In the compressor machine? Yeah.. they've come down a lot. Ivation is supposed to be sending over a new, larger unit for review... So curious to see how that one is different, and what it retails at. It's supposed to be able to freeze harder as well, so that's interesting.
If you want same day you can use frozen fruit with ice cold water. Will freeze in about 5 hours
Awesome tip! The ni ja creami doesn't doo will with water frozen stuff, unfortunately... Might freeze too hard for it.
@@JoesPhenomenal Not true! Especially when it’s surrounding fruit. I’ve processed pure cucumber juice in the creami over 20 times and it’s fine. It tells you not to process water as a precaution. It works fine. Live a little! Ps I work in a 3 star restaurant in England and also own a pako junior.
@@smoll.miniatures I hear ya... But I have to be careful about that stuff on RUclips.. I'm jealous about your Paco!
230 sounds great for such a great machine.
Those compressor machines used to be sooo expensive... Just a couple of years ago, you couldn't get one under $600.
How long can you store this type of ice cream in the freezer?
It depends.. If you're making stuff for the Ninja Creami, those pints are basically about 4 scoops. You would just leave those in the freezer indefinitely until you want them, and you'd probably just eat the whole thing when you process it in the machine. The stuff out of the compressor machines will tend to harden way up if you leave it in the freezer too long, so with those types of machines, I would probably kinda just make them when you want them, if you know wat I mean....either that or you'd have to soften them up by letting them sit out of the freezer, or pop them in the microwave at low power for about 30 seconds or so.
4:55 love the shoes
Lol thanks!
Where should I store the bowl?
I used to just keep in in the freezer so it would always be ready.... Had to take mine out though, since I have a bunch of Creami Pints taking up space now. I'm lucky though... Have a good sized freezer.
All 3 of those are lacking. Whytner is the only true counter top ice cream maker. The Ninja is the best in this review. I've tried everything and returned them. Now if you reviewed a yogurt maker I would be interested.
Thanks for your thoughts! Much appreciated. Will have to look into the yogurt maker. In fact, there's a function for that on our Foodi Pressure Cooker. Will try it out and see if it's not terrible. When we picked up the Ivation machine for review, we almost grabbed a similar Whynter model but it had sold out. Couldn't really see a big difference in specs, but that doesn't always tell the story. Advantages to you of Whynter?
@@JoesPhenomenal I guess I wasn't clear. A frozen yogurt maker is what I was thinking about. :D
@@mwolkonsky oh duh... Haha! You were clear, that was just me being an idiot. Will have to look into that! The froyo maker.... Not my being an idiot (that's a lost cause). ;)
Thanks Joe.
You got it, Mike!!
The problem I am having right now is that I lost the recipe book and the photos. Anyone know where I can get extra copies of the recipe book for the ivation ice cream maker?
I can see if I can scrounge mine up. if so, I can scan it and email it to you.
@@JoesPhenomenal thanks I looked through the internet and could not find a digital version
No problem... Drop me an email and I'll send it to you. You can find that over on my about page.
Cant seem to find the Ivation Ivaicecrem36 here in australia
Even over here, I've only seen the Ivation products through Amazon. They might be exclusive to there. I'm pretty sure that Whynter makes the Ivation branded machines, though... That was the brand we were originally going to order. Here goes a link to that one if you want to see: amzn.to/3KZz2Ud. Or for something more widely available, here is the competing Cuisinart machine: amzn.to/36tjQzu. All 3 of those should have very similar performance. Hope that helps ya out!
@@JoesPhenomenal thank you
@@peteranthony8523 no problem!
Thank you for the info.
You got it!
Awesome, thanks!
Any time! 😁
So essentially these are the way more expensive versions of the old bucket ice cream makers. All they have done is taken the ice and rocksalt component out and reduced capacity to very little.
The creami does a really nice job even though it can be a little bit of a pain in the neck to wait a day (unless you're lik eme and just have a bunch frozen off all the time. The compressor and frozen bowl machines work exactly like the old bucket machines you were talking about, except without putting in the ice for the most part... Same principle. Those compressor machines used to be crazy expensive not too long ago, but I dont mind them too much since they got the prices on those down to a reasonable amount. Never gonna be as cost effective as the ice buckets though.
There are machines that use thermoelectric chips to do the cooling and are quite a bit cheaper than a compressor machine. Would be interested in an update to this report to learn where you think these machines fit in.
That's a really good point. Will look into that. Thanks!
This is cheaper, but takes about 60-120 minutes to make the ice cream.
I have been looking into those.... Definitely if you are looking at freezer bowl ice cream makers, these seem way better since they come in around the same price as those... The compressor machines are a lot fast though, like you said... About half the time or so... Back when compressor machines were way expensive, this would be a no brainer, but compressor machines can be had right at 200 Bucks now which makes them very interesting, indeed! But still.... Very viable less expensive option for sure!
I have the Ninja Creami and just love it! Having the mixture made ahead of time is really no problem. Like the add mix in as well. Loved seeing the comparisons. Very informative.
Thanks! Glad you enjoyed it!
For me is Ninja cremi deluxe the best of all them.