Cuisinart Ice-21 vs Ninja Creami: Choosing the Right One

The Cuisinart ICE-21 wins if you want large batches (1.5 quarts) and simple operation for around $90, while the Ninja CREAMi delivers smoother texture and handles keto or vegan recipes better at $180. Both freeze bases for 24 hours, but the Cuisinart churns for 20 minutes versus the Ninja’s 2-minute blade processing.

Choosing between these two frozen dessert machines feels confusing when you just want creamy homemade ice cream. I’ve spent weeks testing both models with everything from classic vanilla to protein-packed keto bases.

Here’s exactly what each machine does best and which one fits your needs. If you’re just starting your journey into homemade frozen treats, you might also want to check out our CWC ice cream maker review for another budget-friendly option. But let me help you figure out which of these two fits your kitchen best.

These two ice cream makers dominate online searches for good reason. The Cuisinart ICE-21 model represents the classic, budget-friendly approach to homemade ice cream. The Ninja CREAMi system brings innovative technology to personal frozen dessert making.

You’re probably here because you want creamy, delicious results without breaking the bank or wasting counter space. Maybe you follow keto recipes. Maybe you just want smooth gelato on weekends. Either way, this ice cream maker comparison will show you exactly what each machine does best.

This guide is for beginners who’ve never made ice cream at home. It’s also for experienced dessert enthusiasts looking to upgrade. Families planning gatherings will find useful info here. So will fitness-focused users who want protein ice cream or low-calorie ice cream options.

Let me cut straight to it. The Cuisinart ICE-21 wins on price, batch size, and simplicity. The Ninja Creami wins on texture control technology, versatility, and dietary flexibility.

Here’s the snapshot:

Cuisinart ICE-21 (Traditional Ice Cream Maker)

• Best for: Large batches, family gatherings, traditional recipes
• Main strength: Makes 1.5-quart capacity (up to 6 servings) at once
• Main weakness: Requires pre-freeze bowl, longer total process time
• Price: Around $90

Ninja CREAMi (Blade-Driven Processing System)

• Best for: Small batches, diet customization, smooth texture
• Main strength: Seven one-touch programs, ultra-creamy results
• Main weakness: Pricier, makes only 16-ounce pint servings
• Price: Around $180 (can go up to $230 for deluxe models)

If you want the best budget ice cream maker for classic recipes, grab the Cuisinart. If you want the smoothest texture and most recipe flexibility, the Ninja Creami is worth the extra cost.

The Cuisinart ICE-21 Frozen Yogurt, Ice Cream & Sorbet Maker is a compressor-free ice cream maker. It uses a double-insulated freezer bowl that you keep in your freezer. When you’re ready to make ice cream, you pour your chilled base into the frozen bowl and let the mixing paddle churn it.

This is a traditional churn-based freezing approach. The continuous churning incorporates air while the cold bowl freezes your mixture. You get soft-serve style ice cream in about 20 minutes of processing time.

The machine features an easy-lock transparent lid with a large spout. This makes adding mix-ins simple and mess-free. Everything is BPA-free plastic construction, keeping it lightweight and affordable.

Who is this for? Families who want to make frozen yogurt results or sorbet preparation for gatherings. Beginners who appreciate straightforward, manual control. Anyone wanting a reliable, beginner-friendly appliance without learning complicated settings.

Price point: Typically $90, sometimes on sale for less.

My first impression: This thing is lighter than I expected. The freezer bowl takes up serious freezer space though. Once I started churning, I loved watching the ice cream form through the clear lid. No fancy buttons, just simple on-and-off operation.

The Ninja Creami NC301 is not your typical traditional ice cream maker. It’s a post-freeze processing system made by SharkNinja. You prepare your base, freeze it solid in special pint containers for 24 hours, then the machine uses Creamify technology to shave and blend it into creamy perfection.

The high-speed blade spins and “shaves” the frozen block into incredibly fine particles. This blade shaving system creates dense gelato-like texture that rivals premium ice cream shops. The creamerizer paddle pushes everything toward the blade for even processing.

You get seven preset programs: ice cream mode, sorbet mode, gelato mode, lite ice cream mode, milkshake mode, smoothie bowl mode, and mix-in program. There’s also a Re-Spin function if you want your dessert even creamier.

The motor base is compact but powerful (800 wattage). It comes with two 16-ounce pint containers with storage lids, plus the outer bowl and processing lid. All the dishwasher-safe parts make cleanup easy.

Who is this for? Meal preppers who batch-make multiple flavors. Health-conscious folks wanting vegan frozen treats or keto ice cream. Anyone who values texture control and versatility over batch size.

Price point: Usually $180, though deluxe versions (Ninja Creami Deluxe, Ninja Creami XL) cost $200+.

My first impression: Heavier and more substantial than the Cuisinart. The pint system seemed limiting at first. Then I processed my first batch and wow, the dense texture blew me away. It’s genuinely different from traditional churned ice cream.

What It Is

The Cuisinart ICE-21 is a classic countertop appliance that uses traditional churning technology. It’s been a top seller for years because it delivers reliable homemade ice cream results without the high cost of compressor models.

The removable freezer bowl is the heart of the system. You keep it in your freezer (takes 12-24 hours to freeze solid). When ready, attach the mixing paddle, pour in your chilled mixture, and turn it on. The paddle churns while the frozen bowl keeps everything cold.

This is continuous churning at its simplest. No buttons. No presets. Just a switch that says “on.”

Key Features

1. Double-insulated freezer bowl – Keeps cold for the entire churning process (about 20-25 minutes)
2. Heavy-duty mixing paddle – Scrapes sides and folds air into your mixture for smooth texture
3. 1.5-quart capacity – Makes enough for 6 people (family-size batches)
4. Transparent lid with spout – Add chocolate chips, nuts, or fruit without stopping the machine
5. Easy-lock lid design – Snaps securely so nothing spills during operation
6. BPA-free plastic construction – Safe materials, lightweight design

My Testing Experience

I tested the Cuisinart ICE-21 with five different recipes: classic vanilla, chocolate, strawberry sorbet, mint chip, and coffee gelato.

The vanilla came out perfectly in 22 minutes. Soft-serve consistency right out of the machine. I transferred it to a container and froze it overnight. The next day it was scoopable and delicious.

The strawberry sorbet surprised me. I used frozen strawberries and it still worked great. The machine handled the fruit chunks without jamming. Texture was smooth but slightly icy (typical for sorbet preparation).

Coffee gelato took longer, about 28 minutes. The higher fat content meant slower freezing. But the result was rich and creamy. Not quite as dense as Italian gelato, but close.

Mint chip was fun. I added the chocolate chips through the spout about 15 minutes in. They distributed evenly. My kids loved this one.

The chocolate batch taught me a lesson. I didn’t chill my base enough (it was still slightly warm). The machine churned for 30 minutes and never quite firmed up. Once I started pre-chilling properly, every batch worked perfectly.

Setup workflow: Pre-freeze bowl 24 hours. Make and chill base (at least 2 hours). Assemble machine. Pour mixture. Turn on. Wait 20 minutes. Transfer to container. Freeze 2-4 hours for firmer texture.

Noise level: Moderate. About as loud as a standing mixer. You can hold a conversation while it runs.

Cleanup: The bowl needs hand-washing (don’t put it in the dishwasher or it loses insulation). The paddle and lid are dishwasher-safe. Total cleanup time: 3-4 minutes.

Pros

1. Family-size batches – Making 1.5 quarts at once is perfect for gatherings or meal preppers who want a week’s worth
2. Budget-friendly – At $90, this is accessible for most people wanting to try homemade frozen desserts
3. Simple operation – Literally just an on/off switch. No learning curve
4. Reliable Cuisinart brand – Known for durability and customer service
5. Quiet enough – Won’t wake sleeping kids or disrupt conversation
6. Classic ice cream texture – If you grew up with traditional ice cream, this delivers that nostalgic airy texture

Cons

1. Pre-freeze bowl takes freezer space – The bowl is bulky. You need to dedicate a shelf to it
2. Longer total workflow – Between freezing the bowl, chilling the base, churning, and final freezing, you’re looking at 2-3 days from start to finish
3. Single-batch limitation – Can’t make multiple flavors back-to-back unless you buy extra freezer bowls
4. Hand-wash the bowl – This is the biggest hassle for me. I wish it was dishwasher-safe
5. Texture is good but not premium – It’s creamy, but not as smooth as the Ninja’s blade-processed results

Best For

The Cuisinart ICE-21 is ideal if you:

• Make ice cream occasionally (holidays, summer weekends, special occasions)
• Feed a family or group (batch size matters more than individual portions)
• Want a no-fuss, beginner-friendly operation
• Prefer traditional ice cream texture (slightly airy, soft-serve style)
• Have freezer space for the bowl
• Value price and simplicity over advanced features

What It Is

The Ninja Creami NC301 completely reimagines how you make frozen desserts at home. Instead of churning liquid into ice cream, you freeze your base solid first, then the machine processes it into creamy perfection.

Think of it as a high-powered blender designed specifically for frozen treats. The blade spins at high speed, shaving the frozen block into tiny particles. The result is incredibly smooth, dense texture that’s closer to gelato or premium ice cream than anything a traditional churner makes.

This is a personal dessert system. You’re making one pint (16 ounces) at a time, but the trade-off is complete control over texture and ingredients.

Key Features

1. Creamify technology – Proprietary blade shaving system that creates ultra-smooth texture by breaking frozen blocks into microscopic particles
2. Seven one-touch programs – Ice cream, sorbet, gelato, lite ice cream, milkshake, smoothie bowl, and mix-in modes
3. Re-Spin function – Process your dessert a second time for even creamier results
4. Pint-based system – Comes with two freezer-safe pints and storage lids (compatible with Ninja Creami NC299 and NC300 pint accessories)
5. Compact countertop footprint – About the thickness of a toaster, takes up less space than traditional churners
6. Dishwasher-safe components – Pints, lids, and creamerizer paddle all go in the top rack
7. Stainless steel components – More durable than all-plastic construction

My Testing Experience

I tested the Ninja Creami with eight different recipes over three weeks: vanilla ice cream, chocolate gelato, strawberry sorbet, protein ice cream (whey-based), vegan coconut-cashew, keto peanut butter, mango smoothie bowl, and coffee milkshake.

The vanilla was my baseline test. I used a simple base (cream, milk, sugar, vanilla). After 24 hours in the freezer, I ran it on ice cream mode. Two minutes of loud processing, then silence. I lifted the lid and found perfectly smooth, dense ice cream. No ice crystals. No chunks. Just creamy perfection.

The chocolate gelato showcased the gelato mode beautifully. Denser and richer than regular ice cream. I did a Re-Spin after the first process and it became even silkier.

Strawberry sorbet taught me about the sorbet mode. I blended frozen strawberries with a bit of simple syrup and lemon juice. The machine handled pure fruit amazingly well. The texture was smoother than any sorbet I’ve made in a traditional churner.

The protein ice cream changed my perspective on this machine. I mixed vanilla whey protein, almond milk, and a tiny bit of sweetener. Froze it solid. Processed it on lite ice cream mode. The result was high-protein ice cream with only 120 calories per pint. This is where the Ninja truly shines for diet-specific recipes.

Vegan coconut-cashew was another winner. Full-fat coconut milk and soaked cashews, blended smooth. The machine didn’t care that it was dairy-free. Perfect creamy texture.

The keto peanut butter version used heavy cream, natural peanut butter, and monk fruit sweetener. Low-sugar recipes work beautifully because the machine’s texture control doesn’t depend on sugar content like churning does.

Mango smoothie bowl and coffee milkshake demonstrated the versatility. These aren’t ice cream, but the machine handles them perfectly.

Setup workflow: Mix base. Pour into pint. Freeze 24 hours. Place pint in outer bowl. Lock lid. Select program. Wait 2-3 minutes. Enjoy immediately or re-spin for creamier texture.

Noise level: Loud. Like a high-powered blender. It’s over in 2-3 minutes, but during that time, conversation stops. There’s also some countertop vibration.

Cleanup: Pop the pint, lid, and paddle in the dishwasher. Wipe down the outer bowl. Done in under 2 minutes.

Pros

1. Unmatched texture control – The smoothest, creamiest results I’ve ever gotten at home. Dense gelato-style texture
2. Incredible versatility – Seven programs mean you’re not limited to just ice cream. Sorbets, milkshakes, smoothie bowls all work
3. Perfect for dietary needs – Low-sugar, keto, vegan, dairy-free, high-protein all process beautifully
4. Fast processing – Once frozen, you’re 2-3 minutes from finished dessert
5. Easy experimentation – Small pint size means trying new flavors is low-risk
6. Dishwasher-safe parts – Cleanup is genuinely easier than traditional churners
7. Smaller countertop footprint – Stores more compactly despite being heavier
8. Multiple pints ready – Freeze 5-10 pints at once, process them back-to-back whenever you want dessert

Cons

1. Higher price point – $180 is nearly double the Cuisinart’s cost
2. Loud operation – Those 2-3 minutes are genuinely noisy
3. Small batch size – One pint serves 2-3 people max. Not great for big families or parties
4. Learning curve – Figuring out the right base consistency takes a few tries
5. Extra pints cost money – You’ll want more than the two included, and they’re not cheap
6. 24-hour freeze requirement – Same as the Cuisinart’s bowl, you need to plan ahead

Best For

The Ninja Creami is ideal if you:

• Want the smoothest possible texture (texture matters more than batch size)
• Follow specific diets (keto recipes, vegan recipes, low-calorie ice cream, protein ice cream)
• Make dessert for 1-3 people regularly
• Enjoy experimenting with flavors (small batches reduce waste from failed experiments)
• Value versatility (sorbet, gelato, milkshakes, smoothie bowls)
• Don’t mind spending more for better results
• Have freezer space for multiple pints

Ice Cream Making Process on ICE-21

The Cuisinart uses the traditional ice cream making method that’s been around for generations. Here’s the step-by-step workflow:

Day 1: Place the double-insulated freezer bowl in your freezer. It needs at least 12 hours, but 24 is better. The liquid between the walls freezes solid.

Day 2: Make your ice cream base. For custard-based recipes, this means tempering eggs over heat. For Philadelphia-style (no eggs), just mix ingredients. Either way, chill your base in the fridge for at least 2 hours. Cold base freezes faster and creates smoother texture.

Assembly: Take the frozen bowl out. Attach it to the motor base. Insert the mixing paddle. Lock the transparent lid in place. Turn the machine on. Pour your cold base through the spout while the paddle is already spinning.

Churning: The paddle rotates, scraping the sides of the frozen bowl and folding the mixture continuously. This serves two purposes. First, it prevents large ice crystals by keeping everything moving. Second, it incorporates air (called overrun in ice cream making), giving you that light, fluffy texture.

Watch through the clear lid. The mixture gradually thickens. After about 15-20 minutes, it looks like soft-serve. If you want mix-ins (chocolate chips, nuts, fruit), add them through the spout in the last 5 minutes.

Texture cues: You’ll know it’s done when the mixture pulls away from the sides and the paddle slows down slightly. Don’t over-churn or it can get too thick and strain the motor.

Final step: Transfer to a freezer-safe container. Freeze 2-4 hours for firmer, scoopable texture. The machine gives you soft-serve consistency. The freezer firms it up to traditional ice cream hardness.

This batch freezing process takes time but delivers classic results.

Ice Cream Making Process on Ninja CREAMi

The Ninja uses a completely different post-freeze processing approach. Here’s how it works:

Day 1: Mix your base directly in the 16-ounce pint container. No cooking required for most recipes (though you can use custard bases if you want). Seal with the storage lid. Place in freezer.

24 hours later: Your base is frozen solid. Like, ice-cube solid. This seems wrong at first. How does a frozen brick become creamy ice cream?

Processing: Remove the storage lid. Attach the creamerizer paddle to the top. Place the pint into the outer bowl. Lock the processing lid onto the machine. Select your program (ice cream mode for standard bases).

The magic: The motor spins the high-speed blade while simultaneously pressing down on the pint. The blade doesn’t just blend, it literally shaves the frozen block into incredibly fine particles. Think of a snow cone maker, but creating particles 100 times finer.

The Creamify technology is the secret. As the blade shaves, the paddle pushes everything back toward the center, ensuring even processing. The preset programs adjust speed, pressure, and time automatically.

2-3 minutes later: The machine stops. You’ve got dense, smooth, creamy ice cream. The texture is noticeably different from churned ice cream. It’s more like gelato or premium shop-bought ice cream.

Re-Spin option: Not satisfied? Hit Re-Spin. The machine runs another cycle, making it even creamier. This is perfect for low-fat bases that tend to be icier.

Mix-ins: Want to add chunks? Use the mix-in program. It pulses the blade briefly to fold in chocolate, cookies, or fruit without pulverizing them.

Eat immediately or store: The ice cream is ready to eat right now. Or seal with the storage lid and keep in the freezer. When you want more, just Re-Spin for 30 seconds to restore the creamy texture.

The pint-based freezing system means you can freeze 10 different flavors and process whichever one you want in minutes.

Texture and Creaminess

This is where the biggest difference shows.

Cuisinart ICE-21 texture profile:

The texture is light and airy. There’s noticeable overrun (air incorporated during churning), which gives you that classic American ice cream feel. Straight from the machine, it’s soft-serve consistency. After freezing, it becomes scoopable but still maintains a slightly fluffy quality.

I noticed more ice crystals in low-fat recipes. The churning process needs fat and sugar to prevent crystallization. When I made a reduced-sugar version, it was noticeably icier than the full-fat vanilla.

The creaminess control depends heavily on your base recipe. High-fat bases (lots of cream, egg yolks) yield very smooth results. Leaner bases (more milk, less cream) are less creamy.

After overnight freezing, the texture firms up nicely. It’s genuinely good ice cream. Just not quite as smooth as premium brands.

Ninja Creami texture profile:

The texture is dense and ultra-smooth. There’s minimal air incorporation, so the consistency is more like gelato. The blade shaving system creates such fine particles that ice crystals are virtually eliminated.

This is where the Ninja shocked me. I made a base with almond milk (no cream, no eggs, low fat). With the Cuisinart, this would be icy and unpleasant. The Ninja processed it into creamy, smooth ice cream. Not quite as rich as full-fat, but shockingly good for such a lean base.

The smooth texture is consistent across all programs. Sorbet mode produces sorbet that’s smoother than most restaurants serve. Gelato mode creates authentic dense gelato-like texture.

After freezing, the texture gets very firm. But a quick Re-Spin (30-60 seconds) brings back the creamy texture. This is actually convenient because you can make ice cream, store it for weeks, and refresh it whenever you want.

Winner on texture: Ninja Creami, hands down. If smoothness matters to you, it’s not even close.

Versatility and Dessert Types

Cuisinart ICE-21 capabilities:

Technically, the Cuisinart can make ice cream, frozen yogurt, sorbet, and gelato. But it’s really just one machine with one method. You control the results through your base recipe, not through settings.

Ice cream works perfectly. Frozen yogurt results are good (use Greek yogurt in your base). Sorbet preparation is fine but tends toward icier texture. Gelato making is possible but won’t match Italian-style density.

You can’t make milkshakes or smoothie bowls. The machine churns and freezes. That’s it.

Ninja Creami capabilities:

Seven dedicated programs mean genuine versatility:

1. Ice cream mode – Standard creamy ice cream
2. Lite ice cream mode – Optimized for low-fat, low-calorie bases
3. Gelato mode – Creates denser, richer texture
4. Sorbet mode – Perfect for pure fruit bases
5. Milkshake mode – Makes thick, scoopable milkshakes
6. Smoothie bowl mode – Thicker than a smoothie, meant for toppings
7. Mix-in program – Folds in chunks without over-processing

I tested all seven. Each genuinely produces different consistency results. The lite ice cream mode handles protein ice cream brilliantly. The milkshake mode created the thickest shake I’ve ever had at home.

You can make dairy-free desserts, vegan frozen treats, keto ice cream, low-sugar recipes, high-protein recipes. The machine doesn’t care about your base composition.

Winner on versatility: Ninja Creami by a mile.

Consistency Across Recipes

Cuisinart predictability:

With the Cuisinart, results depend heavily on your recipe. High-fat, high-sugar bases produce creamy ice cream. Low-fat or low-sugar bases tend toward icy texture.

If you follow tested recipes (plenty available online), you’ll get predictable results. But experimenting can be hit-or-miss. That reduced-sugar attempt I mentioned? Icy and disappointing.

Temperature matters too. If your base isn’t cold enough, churning takes forever and texture suffers. If the bowl isn’t frozen solid, same problem.

Ninja consistency:

The Ninja is shockingly forgiving. I deliberately tested weird bases: protein powder mixed with water, coconut milk with no added fat, Greek yogurt with stevia instead of sugar.

Every single one processed into smooth, creamy dessert. Not all tasted amazing (turns out plain protein powder and water is pretty bland), but the texture control technology delivered consistent smoothness.

The presets handle variations automatically. Low-fat bases on lite ice cream mode come out just as creamy as full-fat bases on regular ice cream mode.

Winner on consistency: Ninja Creami. Less dependent on recipe perfection.

Setup and Preparation Time

Cuisinart setup:

Freezing prerequisites: The bowl needs 12-24 hours frozen. Many people keep it in the freezer permanently.

Base prep: Depends on recipe. Philadelphia-style (no cooking) takes 10 minutes to mix plus 2 hours chilling. Custard-based (cooked with eggs) takes 30 minutes cooking plus cooling time plus 2 hours chilling.

Assembly: 2 minutes. Attach bowl to base, insert paddle, lock lid.

Total hands-on time: 15-30 minutes depending on recipe, plus waiting time.

Cuisinart workflow step-by-step:

1. Day 1: Put bowl in freezer
2. Day 2: Make base, chill 2+ hours
3. Day 2 evening: Assemble, churn 20-25 minutes
4. Transfer to container, freeze 2-4 hours
5. Day 3: Enjoy scoopable ice cream

Ninja Creami setup:

Freezing prerequisites: Pints need 24 hours frozen solid. The 24-hour frozen pints requirement is non-negotiable.

Base prep: Most recipes are no-cook. Blend ingredients, pour into pint. 5-10 minutes max.

Assembly: 1 minute. Place frozen pint in outer bowl, lock lid.

Processing: 2-3 minutes.

Total hands-on time: 6-13 minutes plus waiting time.

Ninja workflow step-by-step:

1. Day 1: Mix base, pour in pint, freeze
2. Day 2: Process 2-3 minutes, eat immediately

The hands-off process is dramatically shorter. Plus you can batch-make 10 pints at once, then process them individually over two weeks.

Winner on workflow: Ninja Creami. Faster total process, less hands-on time.

Controls, Buttons, and User Experience

Cuisinart simplicity:

One switch. On or off. That’s genuinely the entire interface. No timer. No settings. No confusion.

This manual control approach is perfect for beginners who get overwhelmed by options. But it also means no guidance. You’re watching through the lid, judging doneness by eye.

The learning curve is minimal. First batch teaches you everything.

Ninja button presets:

Seven program buttons plus Re-Spin. Each button has an icon showing what it does. Press the button, close the lid, press start. The machine handles timing and speed automatically.

The learning curve is slightly steeper. You need to understand which base type matches which program. The manual explains this clearly, but it takes 2-3 batches to internalize.

The presets are genuinely helpful once you learn them. Lite ice cream mode automatically adjusts for low-fat bases. Mix-in mode pulses instead of continuous spinning.

Winner on user experience: Tie. Cuisinart wins on pure simplicity. Ninja wins on guided results.

Cleanup and Maintenance

Cuisinart cleanup:

Hand-wash required: The freezer bowl cannot go in the dishwasher. The insulation depends on the sealed liquid between walls. Dishwasher heat can damage this.

Blade cleaning complexity: The paddle is simple. Rinse under water, quick scrub if anything stuck.

Total cleanup: 3-4 minutes. Not terrible, but the hand-washing is annoying.

Freezer bowl storage: The bowl goes back in the freezer. It’s bulky and takes up a full shelf.

Ninja cleanup:

Dishwasher-safe parts: Pints, lids, creamerizer paddle, outer bowl. Everything except the motor base goes in the top rack.

Blade area: The blade is built into the motor base. Wipe it down after use. Occasionally rinse under water. It’s easier than it sounds because the blade shaves rather than blends, so less sticking.

Total cleanup: 1-2 minutes if using the dishwasher. Just rinse the parts and load them.

Storage: The outer bowl stores inside the base. The whole unit is compact.

Winner on cleanup: Ninja Creami. Dishwasher-safe makes a huge difference.

Batch Size and Output

Cuisinart capacity:

1.5-quart capacity means roughly 6 cups or 12 half-cup servings. For a family of four, that’s 3 servings each. For a party, you might need 2-3 batches.

The family-size batches are genuinely the Cuisinart’s biggest advantage. If you’re making ice cream for a birthday party, churning out 1.5 quarts at once beats making eight individual pints.

Back-to-back batches: Here’s the problem. After one batch, the bowl is warm. It needs 12-24 hours in the freezer before you can make another. Some people buy a second bowl (around $25-30), but now you’re storing two bulky bowls.

Ninja capacity:

16-ounce pint equals 2 cups or 4 half-cup servings. For one person, that’s multiple servings. For a couple, it’s perfect portion control. For a family of four, it’s barely enough.

The single-serve pints limitation is the Ninja’s biggest weakness. You cannot make a party’s worth quickly.

But here’s the advantage: Buy extra freezer-safe pints (available separately, about $10-15 for a pack). Freeze 10 different flavors. Process whichever one you want in 2-3 minutes. No refreeze wait between batches.

I have eight pints. Chocolate, vanilla, strawberry, coffee, protein vanilla, keto peanut butter, vegan coconut, mango sorbet. All frozen and ready. Process one, eat it, grab another.

Winner on batch size: Cuisinart for families and gatherings. Ninja for variety and individual portions.

Space, Storage, and Kitchen Fit

Cuisinart footprint:

The machine itself is about 9 inches wide, 9 inches deep, 12 inches tall. Reasonably compact on the counter.

But the freezer bowl is roughly 9 inches diameter, 6 inches tall. It takes up significant freezer space. If you have a small freezer, this matters.

Storage considerations: Most people leave the bowl in the freezer permanently. Otherwise you’re moving it in and out, and it takes 24 hours each time.

Ninja footprint:

The motor base is about 6 inches wide, 12 inches deep, 16 inches tall. Taller than the Cuisinart but slimmer. About the thickness of a toaster.

It takes up less countertop real estate despite being a bigger, more complex machine.

Freezer space requirements: Each pint is about 4 inches diameter, 5 inches tall. Two pints (included) take minimal space. Eight pints (my setup) take about as much room as the Cuisinart bowl.

Winner on space: Ninja for countertop. Tie on freezer space (depends how many pints you keep frozen).

Operational Noise Levels

Cuisinart sound:

Moderate noise. Comparable to a standing mixer or food processor. You can watch TV or have a conversation while it runs. The motor hum is steady and not particularly annoying.

It runs for 20-25 minutes straight, so the noise duration is longer. But it’s a tolerable volume.

Ninja sound:

Loud. Like running a high-powered blender. The motor loudness is significant during those 2-3 minutes.

There’s also countertop vibration. The machine shakes slightly during processing. Not enough to walk across the counter, but noticeable.

The good news? It’s over quickly. Two minutes of noise versus 25 minutes makes a difference.

Winner on noise: Cuisinart for volume. Ninja for duration. Pick your preference.

Perceived Durability

Cuisinart build:

BPA-free plastic construction keeps it lightweight. The motor feels solid. The freezer bowl is well-insulated.

This model has been around for years with mostly positive customer reviews. People report using them for 5-10 years without issues.

The Cuisinart brand reliability is excellent. They honor warranties and have good customer service. I’ve personally experienced their helpful support when reviewing other Cuisinart products like their PerfecTemp coffee maker, and they consistently deliver quality across their entire product line.

Weak points: The plastic can crack if dropped. The freezer bowl seal can eventually fail (though this is rare).

Ninja build:

Stainless steel components where it matters. Heavier, more substantial feel. The motor is powerful (800 watts).

The Ninja brand innovation is well-known. SharkNinja makes quality kitchen appliances.

The blade is incredibly sharp and well-designed. The pint containers are thick, freezer-safe plastic.

Weak points: The pints can crack if frozen when completely full (leave headspace). The lid locking mechanism feels slightly flimsy.

Winner on durability: Slight edge to Ninja for materials and long-term use, but both should last years with proper care.

Cuisinart ICE-21 Pros

• Budget ice cream maker at $90, making it accessible for most households
• Large 1.5-quart capacity perfect for families and gatherings (6 servings per batch)
• Simple beginner-friendly operation with just an on/off switch
• Reliable traditional ice cream texture that’s light, airy, and nostalgic
• Moderate noise level allows conversation and TV watching during churning
• Cuisinart brand reliability backed by a 3-year warranty and good customer service
• No learning curve – works perfectly on your first try
• Classic techniques and recipes – thousands of proven recipes available online

Cuisinart ICE-21 Cons

• Freezer bowl storage takes up a full freezer shelf permanently
• Hand-wash the bowl – not dishwasher-safe, adding cleanup time
• Longer total process time – 2-3 days from start to scoopable ice cream
• Single batch limitation – can’t make multiple flavors without buying extra bowls ($25-30 each)
• Texture depends on recipe – low-fat or low-sugar bases turn out icy
• No guidance or timer – you’re judging doneness by eye

Ninja CREAMi Pros

• Smoothest texture control – produces dense, creamy, gelato-style ice cream
• Seven one-touch programs for ice cream, sorbet, gelato, milkshakes, smoothie bowls, lite ice cream, and mix-ins
• Perfect for diet-specific recipes – keto, vegan, dairy-free, low-sugar, high-protein all work beautifully
• Fast processing time – 2-3 minutes from frozen pint to finished dessert
• Dishwasher-safe parts – pints, lids, paddle all go in the top rack
• Small batch experimentation – low-risk flavor testing with 16-oz portions
• Multiple flavors ready – freeze 8-10 pints, process whichever you want
• Compact countertop footprint – slimmer than traditional churners
• Re-Spin function – make it even creamier with a second processing cycle

Ninja CREAMi Cons

• Higher price point – $180-230 depending on model
• Loud operation – 2-3 minutes of blender-level noise
• Small 16-ounce pint serves only 2-3 people
• Learning curve – takes 2-3 batches to understand which program for which base
• Extra pints cost money – you’ll want more than the two included
• Very firm after freezing – needs Re-Spin to restore creaminess (though this only takes 30 seconds)

I spent time reading through hundreds of Amazon reviews, Reddit discussions, and YouTube comments. Here’s what actual buyers say:

What Buyers Praise Most

Cuisinart ICE-21:

“Makes enough ice cream for the whole family in one batch.” This came up repeatedly. Parents love not making multiple rounds.

“So easy my kids can use it.” The simplicity wins people over. Several reviews mentioned children (ages 8-12) successfully making ice cream.

“Great value for the price.” At $90, people feel they’re getting quality results without breaking the bank.

“Quieter than I expected.” Many were pleasantly surprised by the moderate volume.

Ninja CREAMi:

“The texture is unbelievable – like store-bought premium ice cream.” This is the #1 praise. The smooth, creamy texture shocks people.

“Perfect for my keto diet.” Low-carb dieters rave about making sugar-free ice cream that actually tastes good.

“I can make a different flavor every night.” The variety aspect resonates with experimental users.

“Cleanup is so easy.” Dishwasher-safe parts get mentioned constantly as a major win.

Common Complaints

Cuisinart ICE-21:

“The bowl takes up too much freezer space.” This is the most frequent complaint. People with small freezers struggle.

“Wish it was dishwasher-safe.” Hand-washing the bowl annoys many users.

“Ice cream is good but not as creamy as I hoped.” Some expect premium gelato texture and are disappointed by the lighter consistency.

“Takes forever if you count all the waiting.” The multi-day process frustrates impatient users.

Ninja CREAMi:

“SO LOUD.” The noise level surprises almost everyone. Some call it “jet engine loud.”

“The pint size is too small for my family of five.” Large families feel shortchanged by the portion control.

“Expensive, and then you need to buy more pints.” The total cost (machine plus extra containers) adds up.

“My first few batches were icy until I learned the right base.” The learning curve exists despite the presets.

Patterns in Reviews

Both machines have 4.5+ star ratings on Amazon (Cuisinart: 4.6 from 25,000+ reviews, Ninja: 4.5 from 6,000+ reviews). This tells you both deliver on their promises.

The negative reviews for the Cuisinart mostly center on space and time. The negative reviews for the Ninja mostly center on price and noise.

Very few people regret their purchase for either machine. The complaints are about trade-offs, not fundamental failures.

Choosing between kitchen appliances can feel overwhelming. If you need more general guidance on selecting the right tools for your kitchen, our guide on how to choose the right kitchen appliances covers the essential factors to consider. But for this specific ice cream maker decision, here’s what matters most:

Best Choice If You Want:

Simple and quiet ice cream making: Choose the Cuisinart ICE-21. The manual control and moderate noise make it pleasant to use. No buttons to learn. No loud processing. Just pour, churn, done.

Smoothest texture: Choose the Ninja CREAMi without question. The blade shaving system creates gelato-like density that the churning method can’t match. If texture is your top priority, this is worth the extra cost.

Best budget option: Choose the Cuisinart ICE-21. At $90 versus $180, you’re saving exactly half. For occasional use or first-time ice cream makers, the Cuisinart delivers excellent value for money.

Most versatile dessert maker: Choose the Ninja CREAMi. Seven programs mean sorbet, gelato, milkshakes, smoothie bowls, and more. The Cuisinart does one thing (churns). The Ninja does seven.

Best for dietary or low-fat recipes: Choose the Ninja CREAMi. The lite ice cream mode handles protein ice cream, vegan recipes, keto ice cream, and dairy-free bases beautifully. Low-sugar recipes that would be icy in a churner come out creamy in the Ninja.

Feeding a family or hosting parties: Choose the Cuisinart ICE-21. The 1.5-quart capacity (6 servings) beats making three separate pints. For gatherings, batch size matters more than texture perfection.

Experimenting with flavors: Choose the Ninja CREAMi. Making 16-ounce portions means failed experiments waste less. Plus you can freeze 10 different flavors and have variety ready.

My Personal Pick

I keep both machines. Yes, really.

For summer parties and family gatherings, I use the Cuisinart. Making vanilla ice cream for 12 people is faster with two 1.5-quart batches than with six pints.

For daily desserts and dietary recipes, I use the Ninja. I have eight pints frozen right now (keto chocolate, protein vanilla, vegan strawberry, regular coffee, mango sorbet). I process whichever I’m craving in two minutes.

If I could only keep one? The Ninja CREAMi. The texture is too good. The versatility wins. The cleanup is easier. Yes, it costs more, but I use it 4-5 times per week versus the Cuisinart’s 2-3 times per month.

But for someone on a tight budget who makes ice cream occasionally for a family? The Cuisinart is the smarter choice.

The Bottom Line

In the Cuisinart ICE-21 vs Ninja CREAMi debate, neither is universally better. Pick based on your priorities.

Choose the Cuisinart if you value simplicity, batch size, and price. Choose the Ninja if you value texture, versatility, and dietary flexibility.

Both make excellent homemade ice cream. You’ll be happy with either. The question is which trade-offs matter more to you.

Tips for ICE-21

Chill your base completely. Room temperature or warm bases take forever to freeze and often fail. Aim for 40°F or colder before churning.

Don’t overfill. Stick to 1.5 quarts maximum. The mixture expands as it churns. Overfilling causes overflow through the spout.

Add alcohol for softer texture. A tablespoon of vodka or rum prevents ice cream from freezing rock-hard. The alcohol doesn’t freeze, keeping scoops softer. This is a classic chef trick.

Add mix-ins at the end. Chocolate chips, nuts, cookie pieces should go in during the last 5 minutes. Adding too early breaks them up too much.

Use high-fat bases for creaminess. More cream, less milk. Add egg yolks. Higher fat content creates smoother texture control and prevents ice crystals.

For egg-based recipes, follow food safety guidelines. If using raw eggs in custard bases, heat the mixture to 160°F to kill any potential salmonella bacteria. The FDA provides detailed guidelines for safe homemade ice cream preparation that are worth following, especially if serving children, elderly, or anyone with a weakened immune system.

Keep the bowl in the freezer permanently. Then you’re always ready. Just make sure it’s completely dry before storing to prevent frost buildup.

Transfer quickly. Don’t let finished ice cream sit in the bowl. Move it to a freezer container immediately to prevent the bowl from warming up and making the ice cream melt.

Tips for Ninja CREAMi

Leave headspace in pints. Fill to the max-fill line, not higher. The mixture expands slightly when frozen. Overfilling can crack the pint.

Use the right program. High-fat bases: regular ice cream mode. Low-fat bases: lite ice cream mode. Pure fruit: sorbet mode. Learning which program matches which base improves results dramatically.

Don’t fear Re-Spin. If your first process is slightly icy, hit Re-Spin. It runs another cycle and almost always fixes the texture. Some bases need two spins.

Add a tiny bit of xanthan gum for low-fat recipes. A 1/4 teaspoon per pint helps bind water in lean bases, preventing iciness. This is especially useful for protein ice cream.

Mix-ins: freeze them first. If adding cookie dough or brownie chunks, freeze them before mixing in. Otherwise they turn mushy.

Make “lite” bases with Greek yogurt. Plain Greek yogurt (2-5% fat) blended with fruit and sweetener creates high-protein ice cream with amazing texture on lite ice cream mode.

Store pints flat, not upright. This speeds up freezing and ensures even temperature throughout.

Label your pints. Trust me, after you have eight frozen solid, they all look the same. Write the flavor on masking tape.

Use the smoothie bowl mode for breakfast. Frozen fruit, protein powder, and almond milk processed on smoothie bowl mode creates thick, scoopable breakfast bowls.

For vegan bases, use full-fat coconut milk. The high fat content (from coconut cream) creates rich texture even without dairy.

How long does each model take?

The Cuisinart ICE-21 takes 20-25 minutes of churning after your base is chilled and the bowl is frozen. Total process (including freezing the bowl, chilling the base, churning, and final firming) spans 2-3 days.

The Ninja CREAMi processes in 2-3 minutes once your pint is frozen solid (24 hours). Total process is about 24 hours plus 3 minutes.

The Ninja is faster overall if you batch-freeze multiple pints. The Cuisinart is faster per batch if the bowl is already frozen and your base is already cold.

Can both do non-dairy or low-sugar recipes?

Yes, but the Ninja handles them much better.

The Cuisinart struggles with low-fat or low-sugar bases. These tend to freeze very hard and develop ice crystals. You need significant fat and sugar for good texture when churning.

The Ninja excels at dietary variations. The lite ice cream mode is designed for low-fat bases. I’ve made excellent vegan frozen treats with almond milk, keto ice cream with monk fruit sweetener, and protein ice cream with whey and water. All came out creamy.

For dairy-free desserts, use full-fat coconut milk or cashew cream in either machine. But the Ninja will give better results with leaner alternatives like almond milk or oat milk.

Which one is easier to clean?

The Ninja CREAMi wins on cleanup. The pints, lids, and paddle are dishwasher-safe. The outer bowl wipes clean in seconds. Total cleanup time: 2 minutes.

The Cuisinart requires hand-washing the freezer bowl (it’s not dishwasher-safe). The paddle and lid are dishwasher-safe, but the bowl adds 2-3 minutes of hand-washing. Total cleanup time: 4-5 minutes.

Neither is terrible, but if you hate dishes, the Ninja’s advantage matters.

Is Ninja CREAMi worth the extra cost?

If you make ice cream weekly (or more), yes absolutely. The texture alone justifies the price. Add in the versatility (seven programs), dietary flexibility, and easier cleanup, and the value for money is excellent for frequent users.

If you make ice cream monthly or less, probably not. The Cuisinart delivers 85% of the quality at 50% of the price. For occasional use, that’s hard to beat.

If you have dietary restrictions (keto, vegan, low-sugar), the Ninja might be worth it regardless of frequency. It handles alternative recipes so much better than traditional churning.

Can I make sorbet or gelato?

Both machines can make sorbet and gelato, but with different results.

Sorbet: The Cuisinart makes good sorbet, though slightly icy. The Ninja makes incredibly smooth sorbet using sorbet mode. For pure fruit sorbets, the Ninja is dramatically better.

Gelato: The Cuisinart makes gelato that’s less dense than authentic Italian style. It’s good, but not quite right. The Ninja’s gelato mode produces genuinely dense, rich, authentic gelato making results.

If you specifically want these frozen dessert machine capabilities, the Ninja delivers superior consistency results.

What accessories matter?

For Cuisinart: Extra freezer bowls ($25-30 each) are the only accessory worth considering. They let you make back-to-back batches. Otherwise, you’re waiting 24 hours between batches.

For Ninja: Extra pint containers are almost essential. The machine comes with two. You’ll want at least 4-6 total. They cost about $10-15 for a two-pack. Some users buy 10-12 pints to keep variety frozen.

The Ninja Creami Deluxe ($220) and Ninja Creami XL (larger capacity) are upgraded models. For most people, the standard NC301 ($180) is perfect.

Neither machine requires special ice cream scoops or storage containers, but they’re nice to have.

Which machine takes up more space?

Countertop: The Cuisinart has a larger footprint (wider base). The Ninja is taller but slimmer.

Freezer: The Cuisinart’s bowl takes a full freezer shelf. The Ninja’s two pints take minimal space. But if you buy 8-10 pints like I did, they take roughly the same freezer space requirements as the Cuisinart bowl.

Storage: Most people leave the Cuisinart bowl in the freezer permanently. The Ninja stores more compactly when not in use.

Can I make back-to-back batches?

Cuisinart: No, not without a second bowl. After churning, the bowl is warm and must refreeze for 12-24 hours.

Ninja: Yes, absolutely. Process one pint, immediately process another. The machine doesn’t need cooldown time. This is perfect for meal preppers or when you want multiple flavors.

Do they come with recipes?

Both include recipe booklets. The Cuisinart’s booklet has classic ice cream bases. The Ninja’s booklet has creative variations including vegan recipes, keto recipes, and sorbet preparation.

There are also thousands of online resources. Search “Cuisinart ICE-21 recipes” or “Ninja Creami recipes” and you’ll find extensive communities sharing ideas.

Which one is better for a beginner?

The Cuisinart ICE-21 is more beginner-friendly in terms of operation. One switch, no decisions, immediate success on your first try.

But the Ninja CREAMi is more forgiving with recipes. You can throw ingredients together without precise measurements and still get creamy results. The presets guide you.

For true beginners who want simple, go Cuisinart. For beginners who plan to experiment, go Ninja. And if you’re looking for an even simpler starting point at a lower price, the CWC ice cream maker offers a compact 0.8-quart option that’s perfect for testing whether you’ll actually use an ice cream maker before investing in these higher-capacity models.

We’ve compared these two popular countertop ice cream appliances across every important factor. Here’s what it comes down to:

The Cuisinart ICE-21 is the traditional ice cream maker that delivers reliable, family-sized batches with simple operation and an affordable price tag. It’s perfect for households that make ice cream occasionally, value straightforward functionality, and need to feed multiple people at once.

The Ninja CREAMi is the innovative personal dessert system that produces unmatched texture through advanced blade processing technology. It’s ideal for individuals or couples who make frozen treats frequently, follow specific diets, and prioritize smooth, creamy results over batch size.

Neither machine is “better” universally. They serve different needs.

Choose the Cuisinart if:

• Budget matters (it’s half the price)
• You’re feeding families or hosting gatherings
• You prefer traditional methods and simple operation
• Freezer space isn’t an issue
• You make ice cream occasionally (monthly or for special events)

Choose the Ninja if:

• Texture is your top priority
• You want versatility (sorbet, gelato, milkshakes, smoothie bowls)
• You follow dietary restrictions (keto, vegan, low-sugar, high-protein)
• You make frozen desserts multiple times weekly
• You love experimenting with small-batch flavors
• Easier cleanup matters to you

Both machines have earned their strong customer reviews through years of reliable performance. The Cuisinart brand reliability and Ninja brand innovation both stand behind quality products.

Your best choice depends on how you’ll actually use it. Think about your batch size needs, your willingness to experiment, your dietary preferences, and your budget. The right machine will make you happy for years.

I use both because they excel at different things. But if I recommend one machine to most people? The Ninja CREAMi edges ahead for its superior texture control technology, incredible versatility, and ability to handle any diet type. The higher price is justified if you use it regularly.

For budget-conscious buyers or large families, the Cuisinart ICE-21 remains an excellent traditional choice that won’t disappoint.

Now you have all the information you need. Pick the frozen dessert machine that fits your life, and start enjoying incredible homemade ice cream.