Real process: prep base → freeze 24h → Creamify → eat. No planning, no joy. If you make desserts or protein treats ≥1×/week, ~$180–$250 competes with premium supermarket pints and wins on ingredient control.
Normal freezer? Enough for homemade pops and classic batch ice cream. CREAMi shines on textures (lite, sorbet, protein) a mold won't replicate.
If you don't have an Instant Pot or air fryer yet, those usually help more than a dessert gadget. The order that shows up most at home: pot → fryer → coffee → CREAMi.
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