With temperatures in the high 80s across Manhattan this week, homemade ice cream is back on home cooks’ radar. The Ninja Creami, a countertop appliance known for its ability to turn frozen ingredients into smooth desserts, has dominated kitchen shelves since its release. Now, Cuisinart and Nutribullet are introducing their own versions, aiming to capture a share of this seasonal market.
At a kitchen appliance shop on Sixth Avenue on Monday morning, staff reported a steady uptick in ice cream machine inquiries. One customer, eyeing the Cuisinart FastFreeze, asked about the differences in speed and texture compared to the Ninja model. The Cuisinart promises a quicker freezing process, while the Nutribullet Chill focuses on compact design for smaller kitchens—an important factor for many New Yorkers.
Prices for these machines vary. The Ninja Creami retails for around $200. The Cuisinart FastFreeze is listed closer to $160, while the Nutribullet Chill is the least expensive at $130. All three models claim to deliver scoopable ice cream in under an hour.
Some home cooks are now posting side-by-side comparisons on social media. One Lower East Side resident recently shared photos of her strawberry sorbet made with both the Ninja and Cuisinart, noting a difference in texture but not in flavor. As outdoor temperatures rise, the question of which device makes the best dessert is likely to persist through the summer.
For now, the Ninja Creami remains the most visible machine on kitchen counters across the city. But with Cuisinart and Nutribullet entering the mix, home dessert makers have more choices as the season heats up.