Triple Scoop Ice Cream Maker Freezer Bowl no salt super quiet motor quick 25-minute cycle also makes Frozen

It helps if the starting product is cold cold cold to begin with, so that the actual freezing doesn't take as long. This is a very simple mechanism. When you get it first, clean everything with warm soapy water, and let it get bone dry, especially the bowl that's meant to go in the freezer. I dried the bowl off with a towel first, and then with paper towels to get it really dry, then put it in the freezer for a day for my first batch. I used coconut milk, and the flavour packet that came with the machine. Also added a bit of rose syrup, and it came out excellent. There is no automatic off switch. So, set yourself a timer for 30 minutes, and keep an eye on the machine after that. As the ice cream solidifies, it'll start getting puffier and fluffier. You don't want the ice cream to be rock solid, and burn out the motor. The inside of the bowl doesn't have any weird spots for ice cream to get stuck to. You can get it pretty clean with a rubber scraper. That's why I like that the initial ice cream out of the maker is a lot softer than the final product: it makes removing it from the container much easier than if you straight up got the final product out of the maker. Once the cycle is done, clean everything off and dry it. Put the bowl back in your freezer. I have a relatively small freezer, so the bowl takes up half the top shelf of mine. If you have a giant freezer, you'll have more space for this bowl. I just leave the bowl in my freezer, so it can be ready whenever I want it. If you're going to add mix-ins, don't do so until the last 5 or so minutes of the cycle. This will keep the mix in from getting too small and pulverised. For ease of use and setup, I'd give this a 5 out of 5 stars. It's a simple machine to assemble, and I was able to show my friend's kids how to use it with no problems. They had a lot of fun making their own ice cream. What I will suggest is that you do any preparation ahead of time, because the process is long, and kids can get impatient. Also, don't add the mix ins to the main bowl when you're doing this with a group of kids. Arguments can and will break out. Instead, promise everyone their own choices once the ice cream is ready out of the freezer. You can even let them top their ice cream with their own toppings when it's ready. My ice cream needed about 45 minutes to get set up, because I didn't have everything cold when it went into the maker. If your ingredients were cold, you might have a shorter time to wait. In the freezer, the ice cream set up in about an hour, because I put the whole thing into one of those shallow, long flat containers. Rubbermaid TakeAlongs 4 Cup Rectangle Food Storage Container, 3 Pack is the one I used. The flavour packets are great, because they have everything pre measured. If you don't want to use those, just follow whatever recipe for ice cream you have that'll yield 2 cups of liquid product. Read more

It does everything it's supposed to do. It appears to be a little flimsy, time will tell if it holds up or not. Read more

Great product. This makes just the right amount of ice cream for people like us who only like smaller servings after dinner. As soon as we got it, we washed out the bottom part and stuck it in the freezer for 24 hours. The next day, in a separate bowl, we mixed 3/4 of a pint of cream and 1/4 pint of milk (had no half and half) with one of the three packet mixes that came with it. Then we plugged in the base, stuck in the beater, locked in the lid, and turned it on. Then we poured the mixture in slowly through the hole at the top while the beater turned. The way it works is that eventually all of the mixture touches the bottom and sides of the frozen base. The instructions say it takes half and hour, sometimes less, but both times we used it, it took 15-20 minutes. The ice cream tasted great, and it was nice and smooth. The chocolate tasted homemade, and the vanilla ice cream tasted exactly the same as the 99s - cones we used to buy at Teddy's on Dun Laoghaire harbor in Ireland. Ah, the memories. :) I have some great recipes for other home made versions, so I'll just cut them down to a one-pint mix and it should be good to go. Getting the ice cream out was easy enough with a spatula. We didn't want to scrape it with a metal spoon. We scraped as much off the plastic beater as we could with the spatula, but licking it felt like being back in Mum's kitchen. The second time around, I put what was left into a new container so I could wash out the base and have it ready sooner. I also didn't want the top of the ice cream to get that skin on it by not being sealed -- the lid for it has a pouring hole, so you can't just stick that on. The only other thing I noticed was that when I didn't use a glove to get the base out of the freezer, my fingers could have gotten freezer burn very quickly. All in all, a great product, and one we'll use often. Read more