Tools · Gifts $100 – $250 · What this unlocks
CREAMi 7-in-1 Ice Cream Maker (NC301)
Frozen solid in, micro-fine out, no churning
accepted 2026-09-29 from an observation read at https://www.ninjakitchen.com/products/ninja-creami-7-in-1-ice-cream-maker-zidNC301 on 2026-09-29 (json-ld); the prior figure is in price_history
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The CREAMi freezes a pint solid, then drives a blade down through the block to shave it into a fine texture rather than churning a liquid base. Seven programmes cover ice cream, sorbet and gelato, and the same mechanism handles savoury: frozen stock, liver, cooked vegetables or herbs come out smooth enough to quenelle. Plan a day ahead, because the pint has to be frozen through — roughly 24 hours — and a lean or stiff mix usually wants a second pass with a splash of liquid. Two 16oz pints with lids, dishwasher-safe. Domestic machine, domestic duty cycle: one pint at a time, not a service.
Price we've observed
Every point is a price this site read on the maker's own page on the day shown. It is not a market low, and it is not scraped from a price tracker — it is only what we have seen ourselves.
pacotizing at home — shaving a solidly frozen block into a micro-fine texture under pressure, rather than churning a liquid base as an ice cream machine does. That is what puts savoury work in reach: farces, liver and vegetable mousses, frozen purees that come out smooth without a sieve and without a tamis
What it saves you: a Pacojet for a home kitchen, and for some jobs a drum sieve and a long pass through a chinois
What you give up: The CREAMi needs its pint frozen solid for about 24 hours first, so it cannot spin something to order the way a Pacojet can mid-service. It takes 16oz pints, one at a time, in a domestic plastic body that is not built or certified for a commercial line — and a stiff or lean mix often needs a second spin with a splash of liquid to come smooth. We have not put the two textures side by side, and this does not claim they match.
Some of the best pints are vegetables: cook parsnip, sweet corn or carrot soft in the milk and cream, blend, freeze and spin. Parsnip comes out sweet and faintly spiced. A powdery first spin is normal; add a splash of liquid and spin again.
The reason to care has nothing to do with ice cream. A churn machine needs a liquid base and pulls air in as it freezes; this freezes first and cuts second, shaving a solid block at speed. That order is what makes savoury work possible at all — a liver parfait, a pea or herb puree, a farce you would otherwise force through a tamis by hand. It will not hold a texture to order the way a pressurised machine does, and it wants a day's notice. What it buys is the technique, in a kitchen that was never going to have the other machine.