NinjaCREAMi, Ice Cream Maker, Ice Cream, Gelato, Sorbet ,Milkshakes, Mix-ins, Smoothie Bowls & More, 7-in-1, Ice Cream Pints, Pint lid, Healthy Ice Cream, Compact, Perfect for Kids, Black, NC299AMZ

I'm really impressed with the Ninja Creami...! I have another ice cream maker, but it's the kind where you have to freeze the bowl-- and to be honest it just never worked that well for me (constantly had to scrape the sides) plus it took up a lot of space in my freezer. So I saw the Ninja Creami on YouTube and was convinced enough to order one. I just made my first frozen yogurt pints and wow! they all came out GREAT. I'm a seasoned cook, so I'm inventing my own recipes for gelato, ice cream, custard, and frozen yogurt. The Creami is easy to operate and a breeze to clean the paddle and lid (these are the only things that need to be washed after using the unit-- and of course the pint jar when you're done eating your frozen treat). It is NOT a "messy" machine at all, just the opposite. I read that some reviewers have said the machine is too loud. I have not found this the case at all-- it just sounds like a blender. I was bracing for earplugs when I first turned it on, but was pleasantly surprised that it was no louder than a typical kitchen blender. While the paddle is rotating down, the machine is very stable with no vibrations-- rock solid. So far I've made chocolate frozen yogurt, pineapple frozen yogurt, coconut ice cream, and maple vanilla cinnamon custard ice cream. These have all been my own recipes and they have all come out super delicious and creamy. A tip: buy yourself more of the pint containers-- spend an hour making different mixes and then freeze in bulk to always have a frozen container ready to pop in the machine. I can already tell that this is going to be a frequently used appliance in my kitchen! A-plus, highly recommend!UPDATE: The more I use this machine the more I love it. Everyone who tastes my frozen creations says it's the best thing they've ever had. I'm having an absolute blast coming up with new and unusual flavors...Orange Creamsicle, Cafe au lait frozen yogurt, Basil-infused Lemon sherbet, Black licorice gelato, Mocha Tofutti, Mint & Dark Chocolate Chip frozen yogurt, Honey Blueberry "tofutti" gelato, Balsamic Mixed Berry frozen yogurt, Pumpkin Spice custard, Lemon Cheesecake gelato, Strawberry Shortcake frozen yogurt, Black Cherry Pie gelato, and Lavendar-infused Honey Strawberry gelato are some of the many flavors I've come up with so far.There is one review on here stating that you can only use two fruits for sorbet with the Creami: bananas and oranges... this is FALSE!! You can use any fruit you want, just keep in mind that you need to blend whatever fruit you are using in with your base. The Cream cannot break up large chucks of solid frozen fruit. The fruit you use in the base can either be used fresh or you can reduce it on the stove with some sweetener of choice if you like. Either way, you WILL need to blend it in with your base before freezing the pint container.I've had a few potential buyers ask the same question-- "Do you need to put cream cheese in every recipe?" No, you do not!!! You can take, say, a regular sorbet fruit base and add a small amount of milk, plant based milk, silken tofu, half & half, yogurt, or cream cheese to make a creamy based sherbert/ice cream/gelato/tofutti/frozen yogurt. Silken tofu comes out especially creamy and I sneak a good chunk or two into most of my recipes. You can also add a tablespoon or two of instant pudding mix... regular or sugar-free. I mix my recipes up in my Nutribullet blender... I've used a sharpie to determine where a pint is on the large blending cup and I just add my ingredients until I come to that line, then I screw on the blade and blend it, then pour into a Creami's pint containers. This works great for me because I just eyeball my ingredients to taste. I really try to control sugar in my cooking so I just put enough in to slightly sweeten. You can use honey, agave syrup, brown rice syrup, maple syrup, sweetened condensed milk, and brown sugar as white sugar substitutes. The flavor combinations are limitless. Seriously, this machine turns out some of the best gelato, ice cream, and frozen yogurt that I've ever had!!

I am in love with the Ninja CREAMi! This little machine is going to get me into all kinds of delicious trouble—in the best way possible. Within just a few hours of unboxing it, we had already made a batch of chocolate Greek yogurt ice cream… and it was amazing!The texture? So creamy. The process? Super easy. And the best part? We get to control every ingredient. Whether you want to go low sugar, high protein, dairy-free, or just totally decadent, the CREAMi makes it possible. I already know we’re going to have hours of fun trying out the included recipes and experimenting with our own.This isn’t just about dessert—it’s about creating treats we don’t have to feel guilty about. It’s a total win for anyone trying to eat better without giving up the joy of ice cream.Highly, highly recommend—this is easily one of my favorite kitchen purchases in a long time!

Easy to clean and powerful what else do you need. I would recommend I've had mine for away and have had no issues.

I was hemming and hawing for years about whether to get this or a compressor ice cream machine. I wanted very dense ice cream, but I found conflicting information about whether this would be denser than a paddle machine even though it seemed like it would have to be. I was also concerned by reviews that said they would get plastic in their ice cream. Of course, you can churn compressor ice cream immediately whereas with the Creami you must always wait overnight for the base to freeze, but I don’t mind the wait personally.Well, this went on sale as an early Prime Day deal, when it’s already cheaper than a compressor machine to begin with. I figured even if I didn’t like the normal ice cream I would still use it for things like protein ice creams, so I went ahead and got it.WHEEEELP: No plastic in the ice cream, AMAZING dense texture just using the vanilla gelato recipe in the book it came with. The search is over, haha.I would guess people who are getting plastic in their ice cream either have a defective machine, or they aren’t making sure the pint slides into place securely. If you do it properly and there’s nothing awry with the machine, you’ll actually get a millimeter-thick shell/sleeve of unshredded ice cream base around the perimeter, which is enough peace of mind about the clearance of the blade without having a significant impact on the ice cream texture.I’m looking forward to trying some sorbets! In a paddle machine those get very icy.EDIT: WOW, protein ice cream in this is incredible! The texture reminds me of liquid nitrogen ice creams! I converted my usual moka pot latte recipe to a breve with extra cream, added 50g whey, 20g collagen, 6g glycine, 35g honey, and 4 raw egg yolks. Absolutely insane, one of the best ice creams I’ve EVER had and I’m a snob who doesn’t like anything that’s not super premium. It doesn’t have a crumbly texture like I’d expected given the proteins and water from the coffee, it doesn’t have a weird gel-ish texture from the collagen. It’s like the creamiest, densest thing ever; I suspect the egg yolks, plus honey as the only sweetener, make a big difference to the texture being perfect. And I do mean perfect, I can’t imagine a better texture. This is exactly what I was hoping to get out of *normal* ice cream when I got this machine, but it’s better than normal! Now I’m rethinking all my other ice cream recipes to add proteins, only use honey, etc.Ice cream is so cold it easily masks the flavor of the whey, too; shakes/smoothies are too melty and I always taste it. In fact, the melted bit by the time I got to the bottom of the pint tasted like a whey shake or smoothie to me, which just emphasizes what an easy way this could be to get extra protein with tons of textural benefits and no drawbacks to taste. This is so nuts to me!

I wasn’t sure but decided to give this machine a try. It’s fun and easy to use and clean up is a breeze. I’ve used several recipes from Polar Ice Creamery on YouTube and they’ve all turned out perfectly. I’ve also had to buy extra containers and a new scoop. Life is good!