Why: It is unusually versatile—you can make ice cream, gelato, sorbet, frozen yogurt, milkshakes, Italian ice, and more. The larger 24-oz containers are also a meaningful upgrade over the standard CREAMi. Food Network's 2026 testing found the Deluxe particularly versatile, though it does require freezing the base for about 24 hours first.
Best for: experimenting, protein/low-sugar ice cream, dairy-free recipes, and families who want different flavors.
🍨 Best for traditional ice cream: Breville Smart Scoop
This is the one I'd choose if your priority is premium, traditional churned ice cream and gelato. It has a built-in compressor, so there's no freezer-bowl preparation. However, it's considerably more expensive, and recent testing found its results less impressive than expected for the price.
At roughly $70, this is a terrific value if you simply want good homemade ice cream without paying for lots of extra features. The tradeoff is that its freezer bowl needs to be frozen ahead of time.
My ranking
Pick
Best for
Approx. current price
🥇 Ninja CREAMi Deluxe
Best overall / versatility
$250–280
🥈 Breville Smart Scoop
Traditional premium ice cream
~$600
🥉 Cuisinart ICE-21
Best value
~$70
Cuisinart ICE-100
Compressor + traditional ice cream
~$380
One important distinction: the CREAMi isn't really a conventional ice-cream churner. You freeze the mixture solid first, then it processes that frozen block. That's why it's particularly good at things like protein ice cream and lower-fat recipes, while a compressor machine like the Breville is better suited to classic custard-style ice cream.
Bottom line: If you're buying one today and don't have a specific preference, I'd get the Ninja CREAMi Deluxe. If you're an ice-cream purist and care most about traditional texture, I'd spend more on a compressor model.
If you tell me your budget (e.g. <$100, <$200, <$300) and whether you want classic ice cream vs. protein/low-calorie ice cream, I can narrow it to one model.
If you want the highest-quality ice cream maker available in 2026, I'd focus on machines that produce genuinely smooth, dense ice cream, have reliable construction, and can make batch after batch without requiring an overnight freeze.
The biggest distinction is between a premium compressor machine, which freezes and churns your mix in one step, and a more affordable machine that requires you to freeze its bowl in advance. For exceptional traditional ice cream, the Lello Musso Lussino is a standout. For the best balance of quality and price, the Whynter ICM-201SB is a compelling alternative. Recent testing by Bon Appétit and Food Network also highlights how much results vary between models.
The best ice cream makers to buy right now
Ranked by quality, build, consistency, and practical value. Prices are current listed examples and may change.
1. Lello Musso Lussino 4080
(Best for ultimate quality)
$700–$900 approx.
Premium compressor · About 1.5 qt
Bon Appétit named it the best compressor machine in its testing, praising its exceptionally smooth texture and all-metal construction. It's the one I'd investigate first if dessert quality is your overriding priority.
Trade-offs: Heavy, expensive, and less convenient to clean than some removable-bowl designs.
My pick for someone who wants premium convenience without spending luxury-appliance money. It has a built-in compressor, a removable bowl, and enough capacity for family-sized batches. Bon Appétit also recommends the Whynter 201SB as its budget compressor choice.
Trade-offs: Large and heavy; the results may not quite match the Lello's best-in-class texture.
A very good choice if you care about the ice cream itself more than extra features. Bon Appétit named the ICE-21 its overall winner, and it can make excellent homemade ice cream for a fraction of the cost of a compressor model.
Trade-offs: The bowl must be frozen ahead of time, and consecutive batches require planning.
4. Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker, Bla…
$284.99
Compressor · 1.5 qt
A practical alternative if you want compressor convenience and separate paddles for ice cream and gelato. It has straightforward controls and a useful feature set.
Trade-offs: Bon Appétit's testing found its churn time and finished texture underwhelming compared with the Whynter. I'd compare prices carefully before buying.
Best for experimentation rather than traditional batch churning. It can make ice cream, gelato, sorbet, and other frozen desserts from individually frozen bases, with plenty of room for flavor and ingredient customization. Good Housekeeping's testing found it particularly versatile and effective at producing creamy results.
Trade-offs: You generally need to freeze the ingredients for about 24 hours before processing. It works differently from a conventional ice cream maker and can be loud.
Choose the Lello Musso Lussino. It's my first choice when texture, dense custard, and premium construction matter most.
For frequent batches and entertaining
Choose the Whynter ICM-201SB. It offers a strong balance of capacity, convenience, and price.
For small portions and creative recipes
Choose the Ninja CREAMi Deluxe if you enjoy experimenting with different bases, flavors, and mix-ins.
What I'd buy
For someone who puts quality above price, I'd buy the Lello Musso Lussino 4080. For the best overall balance, I'd choose the Whynter ICM-201SB. I wouldn't pay extra for lots of automatic programs alone: freezing performance, churning, and the quality of your ice cream base matter more.
One important caveat: the best machine also depends on whether you prefer rich, custard-style ice cream, lighter gelato, or lower-fat frozen desserts.
What's your budget? That would help me narrow this down to the best two or three options for you.
When looking for the highest-quality ice cream makers, the market splits into two heavy-hitting categories: self-cooling compressor machines (which work like a mini stand-alone freezer and require no pre-freezing) and shaving/blending style machines that specialize in ultimate texture control from frozen blocks.[1][2][3]
The top-tier, highest-quality options available right now include:
Widely considered the gold standard for high-end home use. It features a built-in compressor (no pre-freezing the bowl), 12 custom hardness settings (for gelato, ice cream, sorbet, and frozen yogurt), an automatic consistency sensor, and a "keep cool" function that preserves texture for up to three hours.
A professional-grade, heavy-duty machine featuring a powerful built-in freezer compressor. It lets you churn out back-to-back batches of artisanal gelato, traditional ice cream, or granita in about 30 minutes without any advance planning or frozen bowl prep.
If your priority is absolute versatility, low-calorie/keto-friendly customization, or ultra-smooth texture out of frozen solid blocks, the CREAMi operates on a totally different mechanism. Instead of churning a liquid base as it freezes, it "cremifies" a completely frozen pint via a specialized heavy-duty motor and blade.
A robust, larger-capacity choice for those who want a true compressor machine without paying Breville prices. It handles up to 2.1 quarts per batch , has an extended cooling mode to prevent premature melting , and uses a sturdy stainless steel mixing bowl .
If you don't mind pre-freezing a double-insulated bowl overnight, this budget-friendlier classic consistently punches well above its weight class for reliable, smooth results with minimal fuss.[1][2][3]
If you'd like to narrow this down, let me know:
Do you prefer a compressor machine (no waiting, ready to make ice cream instantly) or a block-shaving machine like the Ninja Creami?
What is your budget range?
Are you aiming to make traditional high-fat ice cream, gelato, or healthy/low-sugar alternatives?
