expired Posted by iconian | Staff • May 2, 2024
May 2, 2024 3:36 PM
Item 1 of 2
Item 1 of 2
expired Posted by iconian | Staff • May 2, 2024
May 2, 2024 3:36 PM
Cuisinart ICE-70 2QT Stainless Steel Ice Cream Maker w/ LCD Screen (Refurbished)
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I have a ninja creami now and would never go back to this kind of maker. The creamy you just mix whatever and freeze for 24 hours, put it in the machine and 5 minutes later you've got Delicious ice cream.
I'd recommend spending another $50-80 on a ninja creami
Freeze time is 24 hours for the basket, and you probably could shorten that to 12 hours or so if you have a cold freezer. There's also plenty of recipes that you don't need to cook -- most of the ones included are just milk, sugar, heavy cream, vanilla and whatever other flavors you add.
The biggest issues I saw with the Ninja are that it's not the same as churned ice cream - it's shaved ice. That's great if you want to do sorbet or something different, but it's not the same as ice cream.
In addition, if you refreeze the Ninja after taking a few scoops, you need to re-process it again (which is way louder than the Cuisinart makers as it's essentially a blender). Meanwhile, I can just take the container with my ice cream out of the freezer and scoop it like normal ice cream.
In the end, they're just different tools. We personally have a garage freezer, so space isn't an issue and I'm not sure I trust the Ninja to last as long as the cheaper Cuisinarts. If space is a concern and you want to do other things besides ice cream / gelato, then yeah, the Ninja could make sense for you.
Ice cream maker is way more inconvenient for washing/space/difficulty
Ninja creami is easier to wash and deal with
If you want that real ice cream level of fluffiness, the only way is with a churner style. The main reason is the fluff is from rolled micro structures that result in air pockets that are stable when frozen
The ninja will make "creamy" ice cream, but you wont get that fluff no matter how much guar/xanthan gum you use.
That being said i prefer the creami for the convenience but I'd be lying if i said the texture was the exact same as store bought. Its denser yet closer to soft serve (somewhat in between normal ice cream and soft serve)
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Our community has rated this post as helpful. If you agree, why not thank tasmanian
I have a ninja creami now and would never go back to this kind of maker. The creamy you just mix whatever and freeze for 24 hours, put it in the machine and 5 minutes later you've got Delicious ice cream.
I'd recommend spending another $50-80 on a ninja creami
I have a ninja creami now and would never go back to this kind of maker. The creamy you just mix whatever and freeze for 24 hours, put it in the machine and 5 minutes later you've got Delicious ice cream.
I'd recommend spending another $50-80 on a ninja creami
Our community has rated this post as helpful. If you agree, why not thank caveman017
I have a ninja creami now and would never go back to this kind of maker. The creamy you just mix whatever and freeze for 24 hours, put it in the machine and 5 minutes later you've got Delicious ice cream.
I'd recommend spending another $50-80 on a ninja creami
Freeze time is 24 hours for the basket, and you probably could shorten that to 12 hours or so if you have a cold freezer. There's also plenty of recipes that you don't need to cook -- most of the ones included are just milk, sugar, heavy cream, vanilla and whatever other flavors you add.
The biggest issues I saw with the Ninja are that it's not the same as churned ice cream - it's shaved ice. That's great if you want to do sorbet or something different, but it's not the same as ice cream.
In addition, if you refreeze the Ninja after taking a few scoops, you need to re-process it again (which is way louder than the Cuisinart makers as it's essentially a blender). Meanwhile, I can just take the container with my ice cream out of the freezer and scoop it like normal ice cream.
In the end, they're just different tools. We personally have a garage freezer, so space isn't an issue and I'm not sure I trust the Ninja to last as long as the cheaper Cuisinarts. If space is a concern and you want to do other things besides ice cream / gelato, then yeah, the Ninja could make sense for you.
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Freeze time is 24 hours for the basket, and you probably could shorten that to 12 hours or so if you have a cold freezer. There's also plenty of recipes that you don't need to cook -- most of the ones included are just milk, sugar, heavy cream, vanilla and whatever other flavors you add.
The biggest issues I saw with the Ninja are that it's not the same as churned ice cream - it's shaved ice. That's great if you want to do sorbet or something different, but it's not the same as ice cream.
In addition, if you refreeze the Ninja after taking a few scoops, you need to re-process it again (which is way louder than the Cuisinart makers as it's essentially a blender). Meanwhile, I can just take the container with my ice cream out of the freezer and scoop it like normal ice cream.
In the end, they're just different tools. We personally have a garage freezer, so space isn't an issue and I'm not sure I trust the Ninja to last as long as the cheaper Cuisinarts. If space is a concern and you want to do other things besides ice cream / gelato, then yeah, the Ninja could make sense for you.
Freeze time is 24 hours for the basket, and you probably could shorten that to 12 hours or so if you have a cold freezer. There's also plenty of recipes that you don't need to cook -- most of the ones included are just milk, sugar, heavy cream, vanilla and whatever other flavors you add.
The biggest issues I saw with the Ninja are that it's not the same as churned ice cream - it's shaved ice. That's great if you want to do sorbet or something different, but it's not the same as ice cream.
In addition, if you refreeze the Ninja after taking a few scoops, you need to re-process it again (which is way louder than the Cuisinart makers as it's essentially a blender). Meanwhile, I can just take the container with my ice cream out of the freezer and scoop it like normal ice cream.
In the end, they're just different tools. We personally have a garage freezer, so space isn't an issue and I'm not sure I trust the Ninja to last as long as the cheaper Cuisinarts. If space is a concern and you want to do other things besides ice cream / gelato, then yeah, the Ninja could make sense for you.
Freeze time is 24 hours for the basket, and you probably could shorten that to 12 hours or so if you have a cold freezer. There's also plenty of recipes that you don't need to cook -- most of the ones included are just milk, sugar, heavy cream, vanilla and whatever other flavors you add.
The biggest issues I saw with the Ninja are that it's not the same as churned ice cream - it's shaved ice. That's great if you want to do sorbet or something different, but it's not the same as ice cream.
In addition, if you refreeze the Ninja after taking a few scoops, you need to re-process it again (which is way louder than the Cuisinart makers as it's essentially a blender). Meanwhile, I can just take the container with my ice cream out of the freezer and scoop it like normal ice cream.
In the end, they're just different tools. We personally have a garage freezer, so space isn't an issue and I'm not sure I trust the Ninja to last as long as the cheaper Cuisinarts. If space is a concern and you want to do other things besides ice cream / gelato, then yeah, the Ninja could make sense for you.
Dunno about that 12 hour freeze time, mine took 24-36 hours in a -10f freezer. It will freeze solid in 12, but it won't make good ice cream until 24 ish. At 12 hrs, the ice cream will be too wet and it will grow huge ice crystals as it hardens in the freezer
Reprocessing a creami takes a whole 2 minutes and 4 minute the first run. And yeah it's super loud, but easy enough to walk away. Cuisinart is 20 minutes of a constant loud whirr, it sucks to run in the the kitchen. Then you have to harden the ice cream for another few hours. One batch in the Cuisinart takes forever compared to the creami cups.
The creami and Cuisinart are different. If you want the Cuisinart style, I think it's better to invest in one with a compressor as that will fully churn the ice cream into a nice texture. I never got a great texture from the Cuisinart except for the time I used a real custard base.
With the Ninja I can whip up two containers in 5 minutes. Freeze them overnight. And blend them in another 4 minute to have a bomb ice cream that is just as creamy as the Cuisinart in 10 minutes. Cleanup on the ninja is also faster.
These machines work, I just didn't use my Cuisinart more than a few times in summer and I use the ninja every week.
In my opinion, if you're an ice cream fan, get the compressor style Cuisinart or the ninja, these freeze baskets aren't any better than the ice+salt ones that have been around forever
Our community has rated this post as helpful. If you agree, why not thank bhaktatejas229
Ice cream maker is way more inconvenient for washing/space/difficulty
Ninja creami is easier to wash and deal with
If you want that real ice cream level of fluffiness, the only way is with a churner style. The main reason is the fluff is from rolled micro structures that result in air pockets that are stable when frozen
The ninja will make "creamy" ice cream, but you wont get that fluff no matter how much guar/xanthan gum you use.
That being said i prefer the creami for the convenience but I'd be lying if i said the texture was the exact same as store bought. Its denser yet closer to soft serve (somewhat in between normal ice cream and soft serve)
Are makers like this or a creami cheaper than store bought ice cream? What's the per unit cost of some of this home made stuff?
I buy 1.5QT for $3-3.50 each. I feel like milk (and eggs for custard) are expensive and I will have a hard time beating the economies of scale of industrial dairy. Has someone done the math?
Are makers like this or a creami cheaper than store bought ice cream? What's the per unit cost of some of this home made stuff?
I buy 1.5QT for $3-3.50 each. I feel like milk (and eggs for custard) are expensive and I will have a hard time beating the economies of scale of industrial dairy. Has someone done the math?
Are makers like this or a creami cheaper than store bought ice cream? What's the per unit cost of some of this home made stuff?
I buy 1.5QT for $3-3.50 each. I feel like milk (and eggs for custard) are expensive and I will have a hard time beating the economies of scale of industrial dairy. Has someone done the math?
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