Ice Cream Maker

Download our manual as a PDF here

Remember - The key to creating top-notch ice cream is to keep that base as cold as possible (AKA keep it in the freezer until the last minute, and crank those freezer settings to the max!).

1. Classic Vanilla Bean Ice Cream

Ingredients:
Whole Milk: 1.25 cups 
Whipping Cream: 0.5 cups 
White Sugar: 4 tbsp
Pure Vanilla Extract: 1.5 tsp

Instructions:
Whisk: Stir the whipping cream in a bowl until it reaches a thick consistency.
Combine: Mix the milk, thickened cream, sugar, and vanilla extract.
Chill: Store the mixture in the refrigerator for approximately 1 to 2 hours (or until it cools down to 41-50°F).
Churn: Remove the frozen bowl from the freezer, assemble the machine, and switch it on.
Pour: Pour the mixture into the machine through the chute. Churn for 15-30 minutes.

2. Salted Caramel Ice Cream

Ingredients:
Whole Milk: 1 cup 
Whipping Cream: 0.5 cups 
Caramel Sauce (Jarred or Homemade): 1/2 cup
Sea Salt: 1/2 tsp (Adjust to taste)
Vanilla Extract: 1 tsp

Instructions:
Whisk: Stir the whipping cream in a bowl until it reaches a thick consistency.
Combine: In a separate bowl, whisk the caramel sauce, salt, milk, and vanilla until smooth. Gently fold in the thickened cream.
Chill: Store the mixture in the refrigerator for approximately 1 to 2 hours (or until it cools down to 41-50°F).
Churn: Switch on the machine and pour the mixture in.
Finish: Churn for 15-30 minutes. Optional: Drizzle extra caramel into the chute during the last 2 minutes for a caramel swirl.

3. Cookies & Cream Ice Cream

Ingredients:
Whole Milk: 1.25 cups 
Whipping Cream: 0.5 cups 
White Sugar: 3 tbsp 
Vanilla Extract: 1 tsp
Chocolate Sandwich Cookies (e.g., Oreos): 4-5 cookies, crushed.

Instructions:
Prep Base: Follow the mixing instructions for the Classic Vanilla recipe above (combine milk, thickened cream, sugar, and vanilla).
Chill: Refrigerate the liquid mixture for approximately 1 to 2 hours (or until it reaches 41-50°F).
Churn: Switch on the machine and pour the liquid mixture in.
Add Cookies: Once the ice cream thickens (usually after about 15-20 minutes), pour the crushed cookies through the chute.
Finish: Let the machine churn for another 5 minutes to distribute the cookies evenly, then switch off.

4. Mint Chocolate Chip Ice Cream

Ingredients:
Whole Milk: 1.25 cups 
Whipping Cream: 0.5 cups 
White Sugar: 3 tbsp 
Peppermint Extract: 1 tsp (adjust to taste)
Green Food Coloring: 1-2 drops (optional)
Mini Chocolate Chips: 1/3 cup

Instructions:
Whisk: Stir the whipping cream until it reaches a thick consistency.
Combine: Mix the milk, thickened cream, sugar, peppermint extract, and food coloring.
Chill: Store the mixture in the refrigerator for approximately 1 to 2 hours (or until it cools down to 41-50°F).
Churn: Switch on the machine and pour the mixture in.
Add Chips: When the mixture is thick and almost done (approx. 20 minutes), pour the mini chocolate chips through the chute.
Finish: Churn for 2-3 more minutes until mixed, then switch off.