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One of the best parts about making ice cream is that for something so delectable, it’s relatively simple to make. And among the machines we tested, the ICE-21 is one of the easiest to use. Some more expensive compressor models have extra features such as a keep-cool function or a timer, which are nice perks, but they aren’t necessary for the essential function of the machine. The classic Cuisinart Pure Indulgence makes up to two quarts of perfectly thick, velvety-smooth ice cream or sorbet in as little as 25 minutes. And there’s really no manual work required — an integrated motor spins the mixing paddle inside the double-insulated freezer bowl to autonomously create your frozen treat.
Churning your own ice cream isn’t that hard to do, and investing in a great machine will give you consistently delicious results. (Plus, pros such as Jeni Britton Bauer recommend it.) If you’re looking for a compressor model that doesn’t require pre-freezing the bowl, the Whynter ICM-201SB is the best we’ve found in four years of testing. Differences are largely convenience-based, though all required some level of pre-planning. Overall, ice cream makers that used a combination of ice and rock salt to freeze were not as easy to use as ones that use a frozen canister or a compressor, and noise levels varied greatly. If you already own a KitchenAid stand mixer, you already have the bones of a great electric ice cream maker on hand.
How to Use an Ice Cream Maker with a Compressor
Manual machines require more work because churning ice cream can take 20 minutes or longer, and the job becomes more difficult as the ice cream hardens. Since they don’t need to be plugged in, manual ice cream makers are portable, so you can bring one along to backyard parties, camping, and beach trips and let everyone—children included—help churn. Some manual models are even more simple to use, only requiring you to stir the ingredients in a freezer bowl. As a "cold-scrape" model, the double-insulated freezer bowl easily fits into the base, the mixing paddle fits into that, and the plastic cover holds everything together.
First, we made a batch of David Lebovitz’s rich vanilla custard ice cream in each machine. Higher-fat ice cream bases are more forgiving because they contain a lower percentage of water, which can crystallize and ruin the creamy texture. If a test machine ended up making icy ice cream from this luxurious base, we figured it wouldn’t be worth buying. Although you can’t beat the convenience of a compressor machine, plenty of buyers opt for freezer-bowl models. Sure, some forethought may be required , but they can produce great ice cream for well under $100. Also, barring an overpacked freezer, there’s nothing to say that the bowl can’t live its life permanently in the back of the ice box.
Best Splurge-Worthy Ice Cream Maker
These machines typically have more features, with settings for making gelato, sorbets, and more. Some models have timers to remind you when to add mix-ins and/or keep-cold features that will keep the ice cream chilled if you can’t immediately transfer the ice cream to the freezer when it’s done churning. While hand-cranked salt and ice-style ice cream machines have been around since the mid-1800s, the method still works well. Some of these models require manual cranking to turn the paddle, while others are electric and will do the churning for you. If you want to make multiple batches, you simply need to clean the machine, add more ice, salt, and the ice cream ingredients and start churning again. The sleek, shiny Lello 4080 Musso Lussino is the crème de la crème of ice cream makers.
If you're concerned you won't use an ice cream maker enough to justify the cost, consider a budget model or manual model. Be sure to check out warranties and return policies in case there's a problem, or you change your mind. Before using and cleaning your ice cream maker, always consult the instruction manual for recommendations and best practices on how to clean each part. Most ice cream makers are not dishwasher safe, so you'll have to wash freezer bowls, paddles, and lids by hand in warm, soapy water with a mild detergent. Freezer bowls can not be put in the dishwasher because the high temperatures can damage the insulated seal and result in the cooling liquid leaking out. The Nostalgia company makes a variety of retro-looking kitchen appliances, including several models of old-fashioned bucket-style ice cream makers that use the traditional salt-and-ice freezer method.
Praline Crunch Ice Cream
So bring the family together and enjoy some good old-fashioned fun with the Nostalgia Electric Ice Cream Maker. Don't miss the #1 New York Times bestseller everyone is raving about! From the wild and wonderful imagination of the author of Dragons Love Tacos comes this hilarious, irresistible middle grade debut, a collection of six totally different stories with the same exact name. The vanilla ice cream helps hold both flavors in check, so they’re just tasty enough without being too much. This blueberry ice cream is perfection in a bowl on a hot summer day.
Ice cream machines that you have to power yourself can cost as little as $50 whereas swankier makers can run for $700 or more. We updated this article in November 2022 to ensure all picks vetted and tested by the Good Housekeeping Institute's Kitchen Appliances Lab were available, in stock and correctly priced. 【Satisfactory Customer Service】As a responsible seller, we have always pursued to provide our customers with 100% satisfactory products and services.
Toasted Hazelnut and Chocolate Ice Cream
Green tea has a deliciously earthy taste that can be a bit much for some people. But when you enjoy it as part of ice cream, it becomes rich and addictive. This delicious recipe with fresh fruit is so bold and vibrant and one of my personal favorites. While it’s packed with flavor, it looks refined, so it’s perfect for serving at the end of a dinner party.
This model has a smaller capacity (1.5 quarts) than some of Cuisinart's other models, so be mindful of batch size when you're following recipes. Our tester did experience overflow during testing when she used a recipe that wasn't fully scaled down. "Even the laziest dessert lovers won’t find much to complain about here," our tester reported. In the middle, there are freezer-bowl ice cream makers, which rely on a pre-frozen bowl to chill and churn your dessert. Finally, there are old-fashioned ice cream makers, which are generally the least expensive but require more work—you often have to add rock salt and ice, and some even require you to churn the mixture by hand.
A home ice cream maker will allow you to get creative in the kitchen with fruity sorbets and decadent ice cream flavors. "I always recommend mastering vanilla ice cream before moving on to more complicated flavors," saysEllen Coatney, creator and owner of Fifth Scoop. There are settings for ice cream, gelato, or sorbet, which control the speed of the mixing paddle. The time is automatically set for each option but can be adjusted manually as well.
But if you make multiple batches of ice cream each week, plan on turning ice cream making from a hobby into a career, or just want the absolute best, the Musso Lussino is the way to go. It’s streamlined to use, with a timer and a button to pause spinning so you can add mix-ins or check your ice cream’s progress. Like most of the machines we tested, the Musso Lussino is simple to use. Its design is super sleek, with gleaming stainless steel housing and parts plus a built-in bowl with a 1.5-quart capacity. You assemble the machine by screwing on a nut that secures a metal dasher in the middle of the bowl and then placing the domed plastic lid on top. The Musso Lussino’s all-metal parts are unique among the machines we tested, and they’re likely to last longer than a plastic dasher or freezer bowl, which can scratch or ding over time.
Be sure to add them when the ice cream is nearly finished churning, to prevent them from getting soggy and sinking to the bottom. Ice cream from the ICM-201SB wasn’t icy—it was airy with a silky mouthfeel. We made two batches of custard in the ICM-201SB and got slightly different results depending on the churn time. The first batch, which spun for 40 minutes, had a texture like a frozen Cool Whip, more like whipped topping than thicker, spoonable ice cream.
We love making homemade ice cream in our home...and even though it is wintertime...you can still eat ice cream by the fire. Sometimes, we can find the best flavors when we look at the past. This roasted strawberry vanilla bean egg yolks ice cream is an old-fashioned taste that will never go out of style. Sweetness, creaminess, and the lightest touch of salt create an addictive mixture.
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