The Nutribullet Chill is a compact frozen dessert maker positioned as a simpler and less expensive alternative to the Ninja Creami. I tested all five presets with six different recipes to see whether it could consistently produce good ice cream, sorbet, gelato, frozen yogurt, and smoothie bowls.
Where to Purchase
I picked up my Nutribullet Chill on Amazon, where it typically costs $150-$200.
Nutribullet Chill Review
I paid $150 for the Nutribullet Chill, which was released in April 2026 as an apparent competitor to the Ninja Creami. It has five presets: Ice Cream, Sorbet, Gelato, Smoothie Bowl, and Frozen Yogurt.
The Chill has a fairly compact design and a very simple control panel. You attach the blade assembly to the frozen cup, turn the cup upside down, and lock it into the machine. From there, you select a preset and press the start button. The components are top-rack dishwasher safe, and there are no hard-to-reach hidden areas where food can collect. I found the machine easy to assemble, operate, and clean.
One unusual aspect of the design is that the blade remains attached to the cup during processing. The entire container sits upside down on top of the machine, making it look a bit like an inverted Ninja Creami.
There are also several operating rules to keep in mind. The instructions warn that the cup should be processed within five minutes of being removed from the freezer. The mixture must also remain between the minimum and maximum fill lines. According to the manual, ignoring either requirement could damage the machine.
All of the recipes below were selected from the
Coffee Ice Cream
For my first test, I made coffee ice cream using milk, heavy cream, sugar, and instant coffee. The mixture had to be heated in a saucepan, cooled in the refrigerator, blended, and then frozen for 24 hours. The Ice Cream cycle took about three and a half minutes. The machine was fairly loud, measuring roughly 80 decibels next to the unit, with occasional readings as high as 85 decibels.
Despite the noise, the result was excellent. The coffee ice cream came out smooth and creamy on the first cycle. I expected it to be powdery or crumbly, as I have experienced with other frozen dessert makers, but it didn’t require a second spin.
There was a small amount of unprocessed mixture at the very bottom of the cup. This appears to be a limitation of the blade design, since the blade cannot scrape directly against the bottom without damaging the container. This is common with these types of machines.
Nutella Ice Cream
My second recipe was Nutella ice cream. It used another cooked milk, cream, and sugar base, which was chilled and then blended with Nutella before freezing. This batch was slightly firmer than the coffee ice cream, but it was still smooth enough to eat after sitting out for a minute or two. It also had a strong, enjoyable Nutella flavor.
Once again, the machine completed the recipe successfully without requiring another cycle. After two tests, I was impressed by how consistently the Chill produced usable ice cream on the first attempt.
Raspberry Sorbet
For the Sorbet preset, I made raspberry sorbet with raspberries, water, lime juice, agave nectar, honey, and vanilla extract. The raspberries had to be blended and then pressed through a fine-mesh strainer to remove the seeds.
This recipe highlighted one of my main complaints about the Chill. The preparation was fairly involved for what ultimately amounted to approximately half a pint of sorbet. Even though I followed the recipe measurements, the mixture barely cleared the minimum fill line.
The final result was still very good. The sorbet had a strong raspberry flavor, a smooth consistency, and very few noticeable ice crystals. It did not require a second cycle.
Mango Gelato
The mango gelato was made with whole milk, heavy cream, sugar, and frozen mango. After heating and cooling the dairy mixture, I blended everything together and froze it overnight. The Gelato cycle took a little over three minutes. The finished dessert was creamy, dense, and thick, with a texture that felt appropriate for gelato.
At this point, I had completed four recipes, and all four had turned out well on the first cycle.
Chocolate Banana Smoothie Bowl
My fifth test was a chocolate banana smoothie bowl made with almond milk, coconut yogurt, agave nectar, banana, protein powder, and cocoa powder.
The Smoothie Bowl cycle took approximately four and a half minutes. The machine shook noticeably during this program, although the suction cups on the bottom kept it firmly attached to the counter.
The finished mixture had the slightly firm, spoonable consistency I expected from a smoothie bowl. I was not as enthusiastic about the recipe itself, particularly the protein powder, but that was unrelated to the performance of the machine.
Orange Creamsicle Frozen Yogurt
My final recipe was orange creamsicle frozen yogurt made with vanilla whole-milk yogurt, orange zest, orange juice, milk, agave nectar, vanilla extract, and salt. This was the first recipe that came out noticeably dry and crumbly. The troubleshooting section of the manual recommends running crumbly recipes through the Ice Cream program for a second cycle, even when the recipe is not technically ice cream.
I followed those instructions, and the second cycle made a substantial difference. The frozen yogurt became much smoother and creamier. This gave me a chance to confirm that the suggested second-spin method actually works.
Nutribullet Chill Pros and Cons
The biggest advantage of the Nutribullet Chill is its consistency. I made six different recipes using all five presets, and every recipe ultimately produced a good texture. Five worked on the first cycle, while the frozen yogurt only needed one additional spin.
The machine is also simple to use, completely hands-free during operation, and relatively easy to clean. Its smaller footprint makes it easier to store than some competing frozen dessert makers.
On the negative side, it is loud enough that I would not want to stand next to it throughout the entire cycle. The recipes can also require a surprising amount of preparation. Several involved heating ingredients, cooling them in the refrigerator, blending them, and then freezing them for 24 hours.
The small capacity may also be a drawback. Most recipes only make around one small pint, and some produced even less. Making additional servings requires preparing more cups in advance or purchasing extra containers.
The Chill also does not have a dedicated mix-in program. According to the instructions, ingredients such as candy, cookies, or chocolate chips must be stirred into the finished dessert by hand.
Final Thoughts
Overall, the Nutribullet Chill performed better than I expected. It consistently produced smooth frozen desserts, and I rarely had to run a recipe through a second cycle.
I think it makes the most sense for someone who wants a basic frozen dessert maker that is smaller, simpler, and less expensive than the Ninja Creami. It does not offer a mix-in features or extra controls, but it handles its core functions well.
For users who primarily want to make occasional batches of ice cream, sorbet, gelato, frozen yogurt, or smoothie bowls, the Nutribullet Chill appears to be a capable alternative. Those who want larger portions, frequent mix-ins, or more advanced options may still prefer a more feature-rich machine.
Video Review
You can watch my full review below.