[James_Henry]

That seems strange that the fat isn't contributing anything. The creamy mouthfeel is one of the reasons ice cream is so much better than "frozen dairy desert" or lots of frozen yogurts.

Also, does the creami only make things a soft-serve texture? Slightly harder ice cream is where it's at, in my opinion.

[Alex3917]

> The creamy mouthfeel is one of the reasons ice cream is so much better than "frozen dairy desert" or lots of frozen yogurts.

The reason those have a weird mouthfeel isn't because they don't have fat, but because they're made from powder.

> does the creami only make things a soft-serve texture?

The texture is somewhere between soft serve and traditional ice cream right after you spin it, but if you refreeze the pint and then microwave it for a few seconds it's closer to traditional icecream.

[James_Henry]

Huh, I'm skeptical, but if a low-fat ice cream substitute really can be just as creamy as real ice cream then I guess I'm OK with people liking it. I'd love to try it one day, but I have such a good ice cream machine already and no need for a creami that I'll have to wait until someone I know gets one.