We test hundreds of kitchen products in the Good Housekeeping Institute Kitchen & Cooking Lab each year and often hear the same question: What’s the next “it” appliance? For a while it was air fryers, then pizza ovens. Now, it seems, ice cream makers are having a moment.
But these aren’t the traditional ice cream makers that can make homemade ice cream feel like a project, requiring careful timing, advance planning, and plenty of freezer space. Newer models work differently: You freeze a mixture in a container for 24 hours, then process it into a creamy dessert in just minutes.
As a contributing writer and analyst in the Kitchen & Cooking Lab, I’ve tested several Pacojet-style ice cream makers, and the Cuisinart FastFreeze is one of my favorites. It delivers creamy ice cream and sorbet without taking up much freezer or counter space—and it costs less than the viral Ninja Creami. It also earned a 2027 Kitchen Award.
The scoop on the Cuisinart FastFreeze
The FastFreeze scratched my Ninja Creami itch. It’s a good fit if you’re tempted by the Ninja Creami but don’t want to spend over $200 on a full-size appliance, or if you’re after an occasional single-serve treat.
I love how low commitment the FastFreeze feels. It’s basically a handheld device, and its freezer containers don’t hog precious freezer space. It's noticeably quieter than the Ninja Creami, too, so you can make dessert without feeling like you’re disturbing the whole neighborhood.
The FastFreeze isn’t quite as powerful as the Ninja Creami, though. I barely noticed a difference when making regular ice cream and sorbet, but no-sugar yogurt and high-protein recipes were trickier. I found they came out powdery, even after sitting on the counter to defrost and respinning a few times. You may need to tweak those recipes to get creamier results.
How the Cuisinart FastFreeze performed in our tests
When testing ice cream makers, we evaluate performance and ease of use in our Lab. To assess performance, we make vanilla ice cream and peach sorbet using our own recipes. The ice cream and sorbet I made in the FastFreeze turned out smooth and creamy with very little effort.
We also sent Cuisinart FastFreeze ice cream makers to consumer testers to use in their own kitchens and share feedback. They tried a variety of frozen treats, including vanilla ice cream, chocolate cookies-and-cream ice cream, coconut ice cream, mango sorbet, dulce de leche shakes, and pink lemonade slushies.
“The homemade products were a big hit! Both adults and children in my family loved them. As a matter of fact, we didn’t make one trip to the ice cream shop during this time,” said one at-home tester.
To explore the machine’s range, I tried making no-sugar yogurts and high-protein ice creams. For the no-sugar yogurt, the FastFreeze produced more of a fluffy, shaved-ice texture than the classic creamy consistency, even after I respun it a few times. It wasn’t what I expected, but I enjoyed it and found it refreshing on a hot day.
My high-protein recipes came out powdery, even after I let the containers sit on the counter to defrost and spun again. One at-home tester had better luck: “I experimented with my own vanilla protein recipe using protein powder, which turned out very good.”
How the Cuisinart FastFreeze works
Using the FastFreeze is simple. Freeze a dessert base in one of the included containers, then attach the two handheld components. Press and hold the button while gently pressing the handle down. The spinning blade shaves and blends the frozen mixture into a smooth, creamy dessert in just a few minutes.
The FastFreeze comes with three containers, so you can prep several flavors ahead of time. You can also buy extra containers in either half-pint or one-pint sizes. The appliance is compact enough to tuck into a cabinet when you’re done, so it doesn’t take up permanent counter space.
One tester commented on how straightforward the machine is. “I really enjoyed how easy it was to simply set up and use for the first time. The three containers it comes with are easy to store in the freezer, and reseal to keep the ice cream fresh. The overall form factor is nice too—comes apart in pieces and stores nicely,” she said.
Many at-home testers wished they had more cups: “In the future I will be buying more cups so that I can have more of the products in the house because my family ate everything up as soon as it was made!”
What can you make in the Cuisinart FastFreeze?
- Ice cream and gelato-style desserts
- Frozen yogurt
- Sorbet and other fruit-based desserts
- Dairy-free frozen treats
- Protein ice cream, though some recipes may need tweaking
- Frozen drinks and slushies
- Custom creations with mix-ins like chocolate chips, cookie pieces, nuts, or fruit
How to clean the Cuisinart FastFreeze
Cleanup is easy. Cuisinart recommends washing the dessert cups in warm, soapy water or placing them on the dishwasher’s top rack. Wipe the power handle and mixing assembly with a damp cloth, and rinse the blade assembly under running water. Just don’t submerge the power handle or mixing assembly in water, and avoid abrasive cleaners to keep everything in good shape.
The bottom line
The Cuisinart FastFreeze is a compact, quieter, and more affordable alternative to the Ninja Creami that makes smooth, creamy ice cream and sorbet with little effort. However, no-sugar yogurt and some high-protein recipes may come out powdery and need adjusting. Its small footprint makes it a good pick if you’re short on space or only want the occasional single-serve treat.
Why trust Good Housekeeping?
Jamie Ueda is a consumer products expert with nearly two decades of experience in product testing, development, and manufacturing. She’s also an enthusiastic home ice cream maker who has made over 40 pints in the last year while testing machines and developing her own recipes. She has tested and written about many kitchen items, including ice cream makers, slushie machines, and stand mixers.
