Strawberry Cheesecake Ice Cream
A tangy cheesecake base with sour cream, spun smooth, then folded with strawberry preserves, crushed graham crackers, and fresh strawberries on the mix in.
Big scoops, protein pints, and everything in between.
A tangy cheesecake base with sour cream, spun smooth, then folded with strawberry preserves, crushed graham crackers, and fresh strawberries on the mix in.
A cocoa rich pint with broken mini peanut butter cups folded through on the mix in. Every spoonful lands a cup chunk.
A whole tub of strawberry yogurt, frozen in a Deluxe pint and spun on FROZEN YOGURT. Tangy, pink, and ready for granola.
Nothing but ripe bananas, pressed tight into a Deluxe pint, frozen, and spun. The fruit does all the work: sweet, dense, and naturally creamy.
Bottled piña colada mix frozen in a Deluxe pint, then loosened with a pour in of light rum and pineapple juice. Beach bar slush, no blender required.
Brown sugar and cinnamon whisked into sweet cream, tasting exactly like the swirl in the middle of a warm cinnamon bun.
A vanilla custard with real cake mix whisked in and rainbow sprinkles folded through on the mix in. Tastes like the corner slice, frosting and all.
Cocoa, fudge, and melted chocolate chunks in one cooked custard. Three chocolates deep, dense and dark, spun on the gelato program.
Three ingredients and no dairy at all: full fat coconut milk, sugar, and vanilla, whisked smooth and spun into a clean, creamy scoop.
Margarita mix frozen in a Deluxe pint, then loosened at spin time with a pour in of gold tequila and water. A bar style frozen margarita from the freezer.
One can of pineapple chunks and its own juice, frozen solid and spun into a bright, tropical sorbet. That is the whole ingredient list.
Real matcha whisked into a sweet cream base, frozen and spun into a smooth, grassy green scoop with a gentle caffeine hum.
Caramel kissed cream with the sea salt held back for the mix in, so little salty pops land in every spoonful. Seaside stand energy, straight from the pint.
Almond kissed cream with a whisper of green, spun smooth and folded with chopped pistachios on the mix in. Nutty, mellow, and properly scoopable.
One can, one pint, pure mango. Canned mango and its syrup freeze into a sorbet that tastes like the fruit at its ripest.
Two ingredients, zero waiting. Chocolate ice cream and milk spin into a shake so thick the straw practically stands up in it.
The coffee shop frappe, Deluxe style. A frozen coffee pint loosened with a fresh pour of coffee and spun into a thick, sippable freeze.
Chocolate and peanut butter with a protein boost. A ready to drink shake spins into a thick, scoopable pint that eats like dessert.
A true custard gelato. Egg yolks and a whole vanilla bean cook into a rich base that spins dense, silky, and flecked with vanilla.
The spoon in the mixing bowl, all grown up. Vanilla cream spun silky, then loaded with cookie dough chunks and mini chips.
Cool mint, sweet cream, and a snowfall of mini chips. The parlor classic, spun at home in your own pint.
Bright, sharp, and clean. Four ingredients, no dairy at all, and a scoop that tastes like frozen lemonade stood up straight.
For the ones who think chocolate ice cream is only a starting point. A dark cocoa pint loaded with mini chips and brownie chunks in every spoonful.
Real strawberries, mashed with sugar until they give up their juice, folded into cream and spun into the pinkest scoop of summer.
Deep, dark, and properly chocolatey. Cocoa whisked into a sweet cream base, frozen, and spun into scoops that taste like the best parlor chocolate, only fresher.
Sweet cream vanilla, spun silky smooth, then scattered with mini chocolate chips in every bite. The classic parlor scoop, made in your own freezer.
The scoop shop classic, CREAMi style: a sweet vanilla cream base spun silky smooth, then loaded with broken chocolate sandwich cookies.
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Beginner help
Everything you need to get started with your next frozen creation.
A simple guide to settings, preparation and your first batch.
Helpful checks for your next scoop or sip.
Understand how ingredients change your result.