Ice Cream Maker

Before you read: When you buy through my links, I may earn a small commission at no extra cost to you. I only recommend things I'd be happy to use in my own kitchen.

Which one should you buy?

For most families, a simple freezer-bowl machine makes smooth, creamy ice cream for very little money. You just need room in the freezer and a bit of planning. Here's what I'd point you to:

When you make ice cream yourself, you choose exactly what goes in: real cream, ripe fruit, a swirl of something lovely. Strawberries at their best in June, a handful of fresh mint from the garden, the last of the peaches. It tastes of the day you made it.

It's also a brilliant thing to make with kids. They can pick the flavour, tip in the mix-ins and watch it thicken through the lid. Just be careful with raw eggs; more on that below.

How a freezer bowl turns cream into ice cream

The bowl has a liquid sealed inside its double walls. You freeze it solid for at least a full day, and it becomes a giant cold battery. Pour in your chilled base, and the paddle turns slowly, scraping thin layers of frozen mixture off the cold wall and folding in a little air.

The secret to creamy ice cream is small ice crystals, and small crystals come from freezing fast. That's why the bowl must be rock solid and the base must be fridge-cold before it goes in. A warm base or a half-frozen bowl freezes slowly, the crystals grow, and you get something icy and grainy.

A compressor machine does the same job with its own built-in freezer. No planning ahead, and it never runs out of cold, but you pay for that in price, weight and counter space.

Cuisinart ICE-21 at a glance

On Amazon the white one comes and goes; the same machine in other colours is often in stock at the usual price, so check the colour options on the listing.

What to look for in an ice cream maker

• Freezer bowl or compressor. A freezer bowl is cheaper, lighter and smaller, but needs a day in the freezer and makes one batch at a time. A compressor makes batch after batch but is heavy and costs four or five times as much.

• Fast churning. Faster freezing means smaller ice crystals and smoother ice cream.

• About 1½ quarts. Plenty for a family. Go bigger only if you regularly feed a crowd.

• A wide opening. So you can add chocolate chips, fruit or a ripple at the end without stopping.

• Freezer space. Measure your freezer before buying a freezer-bowl model. The bowl has to fit, flat.

The ICE-21 gets the important thing right: it churns quickly and evenly, and that's what makes it smooth.

Who it suits, and who should skip it

Good for you if

• You'd like homemade ice cream, sorbet or frozen yogurt now and then

• You have room in the freezer to keep the bowl ready

• You want something light and simple that the kids can help with

Skip it if

• You want to make two or three flavours in one afternoon: the bowl needs to refreeze between batches

• Your freezer is always full to the brim

• You make ice cream every week and don't mind paying for convenience: look at a compressor model

How to get the best from it

Plan a day ahead

Freeze the bowl for at least 24 hours. Shake it: if you hear liquid sloshing, it's not ready. Many people just keep it in the freezer all the time, in a bag so it doesn't pick up frost.

Chill the base properly

Make your base the day before too, or at least several hours ahead, and keep it in the fridge until it's really cold. This one step makes the biggest difference to texture.

Switch on, then pour

Start the machine first, then pour the base in through the spout while the paddle is turning, so it doesn't freeze to the wall in a lump. Add mix-ins in the last few minutes.

Give it time to firm up

Freshly churned ice cream is soft, like soft-serve. Scoop it into a container, press a piece of baking paper on the surface and give it a few hours in the freezer to firm up.

Cleaning and safety

• Hand-wash the freezer bowl in warm water. Don't put it in the dishwasher, and never use boiling water on a frozen bowl.

• Dry it completely before it goes back in the freezer, or you'll get a layer of ice inside.

• Wipe the base with a damp cloth; never put the motor in water.

• Eggs: if your base uses egg yolks, cook the custard to 160°F, then cool it. Or use pasteurised eggs. Use pasteurised milk and cream too.

The one rule

Raw egg ice cream is a risk, especially for young children, older people, anyone pregnant or anyone unwell. Cook the custard to 160°F, or use pasteurised eggs, or make an egg-free base.

Questions people ask

How long should I freeze the ice cream maker bowl?

At least 24 hours. If you can hear liquid moving when you shake it, it needs longer.

Why is my homemade ice cream icy?

Usually the bowl wasn't frozen solid or the base wasn't cold enough, so it froze too slowly and big crystals formed. Chill everything really well.

Why is my ice cream still soft after churning?

That's normal. Churned ice cream comes out soft. A few hours in the freezer firms it up.

Is a compressor ice cream maker worth it?

If you make ice cream every week, or several flavours at once, yes. For the occasional tub, a freezer bowl does a lovely job for far less.

Can I make ice cream without eggs?

Yes. A simple base of cream, milk, sugar and flavouring, often called Philadelphia style, churns beautifully and is quicker to make.

Serve it with

Something warm from my Dessert recipes.

Updated October 2026. Prices change often, so check before you buy.