The Secret of Ninja Creami vs Pacojet

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WTF Ninja Creami vs Pacojet: Which Ice Cream Reigns Supreme

We put the new Ninja Creami to the test against the Pacojet to see how well it performs when making ice creams, sorbets, and gelatos. See how easy it is to make superior ice cream, and a few tips on getting an even better bite with our frozen treats enhancers. Scott and Janie reveal the tasty frozen results… on this week’s episode of WTF.

We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.

6 Comments.

  • Mark Johnston
    May 18, 2022 9:37 pm

    Has anyone tried using either of these machines to produce emulsified sausages or mortadella? I would think by processing the meat mixture while frozen would produce a very smooth farce.

    • Scott Guerin
      May 19, 2022 4:26 pm

      We have not but we did make a chicken liver pate using it. It was extremely smooth

  • mark
    May 19, 2022 5:49 pm

    Ice Cream Cakes seem like they could benefit from something to keep the cake stable enough to hold frozen ice cream, but also not turn to mush as the ice cream starts to thaw, and melt. Is these something that can be done to either a cake, or ice cream, or both to allow for ‘travel cake’ sized treats?

  • Nancy Smith
    May 21, 2022 5:28 pm

    I’d like to see how add-ins fare with both machines. Chopped nuts, chocolate chips, for instance. I’d also like to know whether either machine can do streaky things — what my Midwestern husband knows as Revel (Butterscotch Revel, Fudge Revel) and what I learned in California as, say, Marble Fudge ice cream.

  • Nancy R Smith
    May 22, 2022 9:03 am

    Would either of these machines be helpful for making a mousse? If so, what temperatures would be needed?

    • Scott Guerin
      May 24, 2022 4:44 pm

      The pacojet is more apt to make mousse where as the creami strictly frozen treats.

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