Whynter Ice Cream Maker Machine Automatic 2.1 Qt. Upright with Built-In Compressor, LCD Digital Display & Timer, No Pre-Freezing, ICM-201SB, Stainless Steel

I couldn’t be happier with this ice cream machine! It’s incredibly easy to use, even for someone who has never made ice cream before. The process is straightforward: mix your ingredients, pour them in, and let the machine do its magic. In under 30 minutes, I had creamy, smooth ice cream that rivaled anything I’ve bought at the store.What really stands out is the versatility. From classic vanilla to unique flavors like matcha or cookie butter, this machine handles it all. It even works great for frozen yogurt and sorbet! Clean-up is a breeze too, with detachable parts that are easy to wash.The build quality is excellent—it feels sturdy and well-made. The compact design fits perfectly on my kitchen counter without taking up too much space. It’s also surprisingly quiet while running.This has been such a fun addition to my kitchen. It’s perfect for family gatherings or experimenting with new recipes. If you love ice cream and want to control the ingredients (or avoid allergens), this machine is an absolute must-have. Highly recommend!

This is the best ice cream maker I have ever used. Very easy to use and easy clean up. Very smooth ice-cream it's in the freezer now waiting for me later. Great value for making ice cream with out all the nasty ingredients you find in the store. I can pronounce all the ingredients in my ice cream. This you can have old fashioned ice cream that tastes great. Today I made Honey Chocolate ❤️🍦

I like the more compact size of the upright model, fitting on my countertop better. Simple to use, directions are straightforward, The unit is solid and sturdy. The motor is quiet but sounds powerful. It makes delicious creamy ice cream. I like having control over the ingredients. Definitely a worthwhile investment.

It was time to replace our old and venerable Cuisinart freezer bowl ice cream maker after 25+ years. I decided to look at upright ice-cream makers with a built-in compressor. Most reviews named Whynter as one of the best ice cream makers. I chose this one, because it's an upright with a small footprint, and the 1.26 quart since there are only 2 of us.After allowing the machine to sit on the counter for 2 hours, per instructions, I made my first batch of ice cream. Knowing that it was out for delivery, I had my mixture done and chilling in the refrigerator. Needless to say, it came out perfect.The machine starts at a default of 60 minutes, so I set my phone cooking timer for 60 minutes. It had already stopped and the ice-cream was so frozen, I couldn't get the paddle out easily. I didn't want to force it, so I got out what I could and by that time, the paddle came out.I've learned that the freezer stops churning at round 30-40 minutes, using the recipe that I use. I set my cooking timer app for 30 minutes, and if it's stopped, I get the ice-cream out and into storage; if not, I let it continue to churn for another 10 minutes.I've made 3 loads, one right after another. Yes, the ingredient cannister will freeze to the inside of the machine. It's because there's frost on the outside from the previous load and air humidity. Simply empty the ice-cream into your freezer container, then add a cup of hot water to the can; it'll let loose immediately.You can prevent this from happening by spraying a small amount of any cooking spray to a cloth or paper towel, then rub it on the OUTSIDE of the ingredient holder, sides and bottom, which will prevent it from sticking.I prefer to make old-fashioned ice cream or gelato, but both require a cooked "custard" base with egg yolks. With the astronomical price of eggs, I've found a couple of ways to circumvent the eggs without compromising flavor or texture."American" modern ice-cream simply calls for a 2 to 1 ratio of milk to cream, plus sugar, and vanilla. There's nothing wrong with this. We prefer the richer texture and taste of the old-fashioned variety. I've found 3 solutions:1. Sicilian gelato. This uses cornstarch instead of egg yolks in the custard base. It also uses a 1 to 1 ratio of cream to milk. You can find a recipe easily on the internet. Like the old-fashioned recipes, this requires cooking, then cooling completely in the refrigerator prior to mixing with cream and freezing. I've found another way of creating an old-fashioned flavor without cooking.2. I use one 3.4 ounce package of instant vanilla pudding with 4 cups of milk, which makes a thickened base of the right consistency. I mix it with 2 cups of cream. I reduce the sugar and add vanilla for our taste. You can use sugar free pudding mix with a sugar alternative for people who don't like or can't eat sugar. It comes out like old-fashioned ice cream without tasting like pudding.I know many of you may not like all of the ingredients in instant pudding. Frankly, neither do I. I make my own vanilla extract, so I prefer an alternative to the pudding, so I came up with a third alternative.3. I use .75 ounce (21g) of an instant (no cook) modified food starch, in place of the pudding mix. I have a biochemistry degree. Modified food starch is simply food starch that's heated and pressed, which changes its structure, allowing it to thicken liquids without heating.The Whynter ice-cream maker makes beautiful ice cream without ice crystals. It freezes the mix more solidly than a maker that uses containers that require pre-freezing. I already have a yogurt maker, so I look forward to making frozen yogurt. We're also going to make frozen drinks. I've made homemade butter with my mixer. That's on the bucket list too.

We are serious ice cream makers. We have been using a 6 qt White Mountain with a motor for years, and a 3 qt hand cranker before that. We even make our own sugar cones, that is how serious we are about our ice cream habit. After years of wanting one of these internal compressor units, doing all the research we decided on this Whynter ICM-201SB. We have had it for 2 weeks and have made 4 batches of ice cream. We absolutely love this unit. We do use modernist pantry perfect ice cream stabilizer so we heat a portion of our base to 180 to activate the stabilizers. We then ad the reaming base ingredients cold, which brings the base down to about 90 deg F. We are putting the 90 degree base into the unit and it takes about 1 hr and 15 mins to get an ice cream ready for curing in the freezer. We made the first batch with a cool base and it only took 1 hr. We could not be more please at the ease of use. It is surprisingly quite with a dull humming as it operates. I deducted a star because it does stop churning sooner than I would like because of the resistance on the motor, which probably could be stronger. We are very happy with our purchase despite needing a slightly longer cure time after churning. This fast and easy to clean unit is allowing us to explore making way more flavors. We are excited to continue our ice cream making adventures with this Whynter ICM-201SB