![]() ![]() Since the creami shaves off such a tiny portion while going down, the crystals that come off are artificially made really small, while a food processor can only break apart bigger crystals up to a point, which works well for nice cream and other bases where the crystals cant get too big, but the creami can do bases like water + cocoa + sweetener + gums and get decent results, meaning you can get a pretty wide range of calories in your pints while still maintaining ice cream texture. Using blended/processed frozen fruit for some reason seems to make it easier not to have ice chunks in the ice cream, maybe the ice just doesnt form into such large crystals inside. The creami can make ice cream without a base like frozen fruit. I've never tried the food processor method but it looks a little closer to nice cream which is great too. I mean, my immersion blender setup is probably a lot worse than a larger, more powerful food processor and it already crushes the ice cubes rather easily. ![]() You could potentially cool that down to around 0☌ instead of 8☌ to make the whole mix melt slower, but it already works fine like that. The process takes me only two to three minutes and it doesn't really melt, even though the small amount of liquid I add is usually only from the fridge, not from the freezer. There’s no way to put that into a food processor without it being in cubes, but then it would take too long to break down and you’d get a lot of liquid Sounds plausible to me, though I'm able to produce ice cream with much less air in my food processor than in my ice cream churner, for example. So I get what you’re saying, but I don’t think it’s possible to use a food processor to do what a Creami does. If I had to guess, I’d estimate the Creami pints are about 10-15% air. Gelato, ice cream and sorbet is generally 30-50% air. The consistency from the Creami is much closer to regular ice cream, it’s just denser because it doesn’t incorporate as much air. At that point, it would be better to use a vitamix, but you’d get more of a smoothie consistency. There’s no way to put that into a food processor without it being in cubes, but then it would take too long to break down and you’d get a lot of liquid, if not damage the machine. The ninja is completely different to a regular food processor…because it can basically break down a solid frozen pint. At home, I have a food processor, immersion blender, vitamix and Ninja Creami…I would say they all have different capabilities. Im a former pastry cook, I’ve used many different food processors and blenders while I worked in kitchens (robot coupes, thermomixes, etc) and I’ve also made ice cream with a carpigiani machine. ![]() And a food processor simply lacks the up and down motion. I'd assume a regular blender can't quite come close to the consistency and functioning of a Ninja Creami, but why wouldn't food processors? From what I've read online, the Creami lacks the air pressure feature of the Pacojet, which leaves us with a blade moving up and down. The cons are that the blade doesn't move up and down and one has to scrape the sides, so the process is slightly more manual. The immersion blender has more uses, takes up less space and a new blade for the food processor is around 15 bucks should it, for some reason, become dull. How it works with a (larger) food processor is here, for example: It's also roughly the size of an ice cream pint, so I just remove the top, take the blade out and eat the ice cream out of the base. I can take frozen fruit pieces, add some fluid and blend it to a pretty good consistency. I have an immersion blender with a small food processor attachment that looks like this: ![]()
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