Whynter Ice Cream Maker Machine Automatic 1.28 Qt Upright with Built-In Compressor, LCD Digital Display & Timer, No Pre-Freezing, ICM-128BPS, Black/Pink

This works great! It is quick and easy to use, fairly quiet and makes delicious, smooth ice cream in an hour or less! It is also easy to clean. The best part is that it doesn't require freezing any components.

Makes beautiful ice cream, made our first half gallon last evening with cream, vanilla extract, sugar, and egg yolks. We mixed for about 1 hour and it was a smooth, creamy consistency and light and fluffy because it was all heavy cream. The cooling feature kept it cool while we had our main dish and then it was ready to eat for dessert. Easy to clean, took the mixing bowl and paddle out, rinsed and placed in the dishwasher and they came out clean, parts are dishwasher safe. So easy to use, we look forward to using it a lot this summer.

I've had mine for a couple of weeks too, and I think it's fantastic. A couple of things- -- I know it shows in the manual that the mixture should not go above these things on each side of the churner, BUT I found it better be a half inch BELOW that. It still gets on the underside of the plastic cover as it churns, but then at least it keeps the mix a bit lower and stops any chance of overflowing the bowl. I actually think it wouldn't matter anyway as the bowl seems to sit in a pretty tightly gasketed ring, so maybe I'm being overly cautious. Either way, I'm still quite happy to get 2 Qts (4 pints) of really good ice cream instead of the 2.5 Qts it claims to make. To get the most actual ice cream out of it, add any mix-ins (choco chips, nuts etc) into it AFTER it has finished freeze churning. When it's done churning, it is soft serve consistency... so I turn it out into a big bowl, THEN I mix in the mix ins (gently so as not to incorporate a lot of ice crystal forming air into it). Then I pack it in pint containers tightly, (using the handy plastic flat spatula thing that came with the machine), cover with a circle of parchment paper against the top of the ice cream, and put them all away in the freezer at least overnight. --- If your ingredients are cold (should not be frozen) when they go into the churn bowl, it can take substantially less time than the 60 minute timer is set to default for. If you come back in 60 minutes and the machine is not still churning, it has probably stopped churning and already gone into 'just chill' mode. This will make it more difficult to get the churn bowl out. That plastic spatula thing that comes with the machine is handy here. First try to hold the handle on both sides of the bowl close to the bowl's top (instead of at the top of the handle) at both of the handle's hinges. Try to pull straight up wiggling a tiny bit. If your churning stopped minutes before and it went into keep cold mode, that bowl will be really tightly held to the frozen sides of the machine. Take the flat spatula thing and (GENTLY) put it between the very top of the bowl and the side of the machine it's against (BUT ONLY about 1/4 inch down!!) and move it back and forth. It will sort of break a vacuum hold. Do it 4 or 5 more times in different places around the bowl and then try again to pull it up. Just be careful not to jam that thing down too far or back and forth to hard. This has always worked for me with no apparent damage to anything. Most of my ice cream recipes include 2 TBS of some kind of liqueur (raspberry, hazelnut, coffee, cherry etc) which will help it from getting so rock hard. It shouldn't be added until the last few minutes of churning, as it can affect the freezing too early) OR after churning and after it's gone into another bowl to add mix ins to, before packing (my preferred method). Commercial ice cream has up to 25 percent more air whipped into it- more money for the manufacturers for less actual product- which makes it more 'fluffy' and also less hard in storage. You can leave the liqueur out of course- either way your homemade will be more dense (more flavorful if you ask me). As to the hardness- 2 things can help- keep it in a freezer that's part of your fridge as opposed to an upright or chest type freezer. Or.... don't worry about any of it, and just leave the pint out on the kitchen counter to soften a tad, for 10 minutes, before you dig in. OR dig it out when rock hard, put in a bowl and microwave for 10 seconds or so. You really can't go too wrong, right? The very few recipes that come with the machine (in the manual) are pretty useless to me (for the egg reason). I went on their web site but couldn't even find any there. I got 5 books from Amazon for ice cream recipes (and sorbets, sherbets, etc). Since I make egg free ice creams only (since 'custard-style' recipes are WAY TOO MUCH work with the cooking and tempering the eggs with the dairy), I have found only one book that has more great egg free (also known as 'Philadelphia style') recipes. That was the 'Perfect Scoop' by David Lebovitz. Very nice book, great recipes, great photos. A favorite recent recipe I made was Peach, Vanilla, Pecan ice cream- 1 (14 oz) can sweetened condensed milk; 1 pint (16 oz) of half and half; 3 cups of uncooked peach puree made from unpeeled (but washed), pitted & chopped peaches pureed in a bowl using an immersion blender; 1 TBS vanilla; 2 TBS raspberry liqueur (added along with the nuts AFTER it came out of the churning bowl into another bowl before packing); 1 cup chopped pecans. I'm sorry to say I don't remember how much this made (ounce wise), or whether I might have also added al cup of whole milk to it also. But the combo of sweetened condensed milk, half and half and whole milk is a great EASY way to get ice cream fast. For chocolate= instead of the peaches- add 4-5 TBS dutch process (dark, european-style) cocoa and 1/4 cup of hersheys syrup, with 2 teaspoons of vanilla, to the dairy combo. Instead of nuts, add in (after freezing & churning and turning out into another bowl) 1/2 to a cup of mini chocolate chips and instead of raspberry liqueur add 2 TBS of Kalua (coffee liqueur) either a few minutes at the end of churning, or with the chips. Don't be afraid to TASTE the mix before you freeze/churn it!! There are no eggs so it's safe to taste- it can then be most to your liking (less vanilla etc). I must say this taller machine fits much better in my kitchen than the wider would. It is quite heavy (as all compressor machines are), so it's not something you want to put on a lower shelf to pull up to the counter to use. But all summer long, this sucker will be sitting on my counter and will be keeping me in ice cream heaven. It appears to be well made, quiet enough when in use, easy to clean, easy to use and I only need to make 16 batches of 4 pints each to pay for itself (our favorite was 5$ a pint before). I think this machine will have no trouble managing that (certainly better than my husband and I can manage eating it all- so it's been a great summer gift to friends !!)

Up front I decided not to use a recipe and just threw in some fruit smoothie with oat milk. Forgot to add sugar, pressed pause, added agave nectar, pressed to resume. Delicious! Turns out it is really intuitive and will make “ice cream” of anything I put in it! (Just don’t fill it too full.) Then I used recipes for dark chocolate, milk chocolate and coconut ice cream. (I made these with milk and heavy cream.) Outstanding! Then I made vegan blue matcha and vanilla iced milks, then strawberry and mango sorbets. Delicious! I served an “ice cream” smorgasbord to my family. Faves were milk chocolate and dark chocolate ice creams and mango sorbet. Consistency varies with the richness of the ingredients. Making the custard turns out the smoothest ice cream, but using cream and half & half with chocolate syrup was also very smooth. When I make ice milk using plant milks, the texture is a little bit crystal-ly, like I used to get from my old hand churned ice cream maker. For me this is a perfect ‘throw back’ result. Next I want to try pistachio…or maybe cashew…

This was the best gift I have ever received! It is rated top quality by best kitchen. It comes with a quick and easy recipe guide, it makes 2 quarts of ice cream and it does it quickly. The ice cream is soft and delicious and easy to add flavors. The noise level is very acceptable and it allows me to make healthy ice cream without all the chemicals of store-bought. I highly recommend this to anyone who loves ice cream, plus there's no freezing and waiting 24 hours to eat your ice cream, it's quick and under an hour you can have delicious ice cream sorbet or other recipes of your choosing. It's a beautiful appliance, sturdy and holds up well. I have never been happier with an appliance, definitely worth every penny spent! ♥️♥️♥️

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

I’ve had the Whynter 2.1 Quart Ice Cream Maker (ICM-201SB) for about while now, and I can confidently say it’s one of the best kitchen appliances I’ve ever purchased. If you’re even slightly serious about making your own ice cream, gelato, or sorbet at home, this machine is a game-changer. It’s not just good—it’s dependable, efficient, and turns out consistently excellent results every single time. Setup and First Impressions Unboxing the machine, you immediately get the sense that this is a quality appliance. It’s built solidly with a clean, modern look that actually feels at home on the counter. The footprint isn’t small, but for what it does—and the fact that it has a built-in compressor—it’s surprisingly space-efficient and upright in design. Setup is minimal: take it out of the box, plug it in, and you’re ready to go. No need to pre-freeze a bowl 24 hours in advance like you have to do with cheaper models. That alone makes it worth the price for me. Being able to decide on a whim to make ice cream and have it ready in under an hour? That’s a luxury I didn’t know I needed until I had it. Performance and Use This machine delivers. The built-in compressor chills quickly and keeps the mixture cold throughout the process, which makes a big difference in the final texture. I’ve made traditional vanilla custard bases, fruit-forward sorbets, dairy-free chocolate, and even experimental flavors like Earl Grey and honey-lavender. Every single batch has come out smooth, dense, and creamy—never icy or gritty. You pour in your chilled base, set the timer (usually 45–60 minutes depending on the recipe), and let the machine do its thing. It’s quiet enough not to be annoying, and the motor is clearly strong—no straining, even when the mixture starts to firm up toward the end of the cycle. The 2.1-quart capacity is more than enough for most needs. I typically make about 1.5 quarts per batch and still have room to spare. Cleanup is simple, too: the bowl, mixing paddle, and lid all come out and are easy to wash by hand. Extras and Thoughtful Features There’s a “keep cool” function that kicks in after churning to hold your ice cream at serving temperature if you’re not ready to scoop it right away. It’s surprisingly handy, especially when multitasking in the kitchen. There’s also a well-timed beep alert when the cycle is done. It doesn’t overdo it, just a friendly reminder that your frozen treat is ready. And the included recipe booklet, while basic, is a decent starting point if you’re new to making ice cream at home. ⸻ Pros: • Built-in compressor means no pre-freezing—make ice cream on demand • Consistently smooth, creamy texture with every batch • Generous 2.1-quart capacity is great for families or entertaining • Upright design saves counter space • “Keep cool” function is genuinely useful • Easy to clean with removable parts • Strong, reliable motor handles thick mixtures without issue • Works well for all types of frozen desserts (ice cream, gelato, sorbet, frozen yogurt) Cons: • Takes up some counter space and is a bit heavy (not a problem if you leave it out) • Slightly loud during operation—not obnoxious, but noticeable • No pre-cool function (though the compressor kicks in fast) ⸻ Final Thoughts If you’re on the fence about getting a compressor-based ice cream maker, don’t be. The Whynter ICM-201SB takes all the inconvenience out of homemade frozen desserts. It lets you focus on flavor and creativity without having to plan 24 hours ahead or fuss with freezer bowls. I’ve used it for everything from indulgent party desserts to dairy-free weekday treats, and I’ve yet to find something it doesn’t handle beautifully. It’s a reliable, well-built machine that does exactly what it promises—and it makes some of the best ice cream I’ve ever had, hands down. Highly recommended.

Intuitive interface, nice looking, replacement parts / additional bowls available if you want to switch between flavors. High quality and works perfectly as described. It comes with a 1yr warranty, so when I had an issue after six months, I reached out to the manufacturer -- and Whynter's customer service was amazing, super responsive, and super helpful. I can't say enough good things about this company or product. Worth the price, absolutely. I find most recipes only take 20-30 minutes, but it gets firmer the longer you let it go softserve consistency is usually about 30 min. Storebought ice cream firmness can take 45 min. Milkshake is like 10-15. Also, the more liquid, the longer it takes. So you can do a smaller batch for a quick snack. I can usually get the equivalent of a pint in 25min min. Pro tip: super easy, lazy ice cream mix = blend a nutition shake with chia seeds and a bit of extra sweetener (I use Splenda), and optionally a bit of peanut butter or coconut cream to make it extra creamy, and you have a super-fast ice cream that you can eat as a meal guilt-free. I love it. (Full disclosure: i've found that a high-quality blender is a must if you're starting from a powdered mix). I make only weird vegan recipes and it still manages to make yummy ice ceam of anything I throw in there.

Me encanta mi nueva maquina para hacer helados! es facil de usar y no es necesario congelar el contenedor antes de utilizarla. super recomendada, ya le conte a toda mi familia tambien :P

Have had this for two years now and it rocks. Highly recommended.

Cannot say good enough things about this unit. As with all Whynter products I've bought (Have a portable dual hose AC unit ARC-14S) it's all about the build: No fancy crap internet connected doodads and thingamagigs. Rock solid and made to last. A couple suggestions: First make sure to fill it WELL BELOW the top paddle... I did it and since it expands as it freezes it tends to start popping the lid which disengages the paddle and "jumps". Second: For those complaining about the paddles and how convoluted they are, I use a chopstick or small silicone spatula to clean it off nor prob. Ya'd think they're expecting the machine to feed it to them? Seriously? :-) All in all TOP NOTCH and well worth the price. And just to be clear: The machine churns about 16oz and anyone says it makes 1qt is talking about the RECIPE (I do vanilla). The machine CANNOT freeze 32oz in one go. With the Vanilla (which I might add is a process LoL!) it takes 2 runs to do the entirety of it.

My first cook took 2 hours because I put in too much, it's able to make icecream in about half-hour for on cup size, although on it's website it failed to mention this is a 110v machine, I was checking the menu and find out about it and get a step down transformer before plug-in, it is dangers to make this kind info clearly

First time running for around 30 second than burning smell started with white smoke. Can not able to return as it's purchase in KSA, and use in Pakistan. Will try to repair the motor if possible otherwise wast of my money. Please never purchase again it's China made poor quality machine. I lost total amount as as feeling bad why I purchased Chinese machine. Once again I am informing all interested Think twice before you purchase poor quality Chinese ice cream machine, I was thinking it was American manufacturers but it's cheaper and cheating by manufacturer. Company website never mentioned that it's China made poor quality machine. I did mistake please don't purchase any Chinese manufacturers ice cream maker machine with American big brands.its cheating with your trust.