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

This is a great machine. It's fast and easy to whip up a batch of homemade ice cream. Even my husband who isn't very kitchen savvy finds it easy to use. Once you start eating the delicious ice cream this machine puts out you'll never want to go back to eating store bought again. Clean up is a breeze too. We love everything about it.

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.

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!

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

Le saco una estrella por el color, es horrendo pero a México llega solo este color en lugar del blanco.La máquina es muy buena, tamaño cómodo, ocupa un cuadrado de aprox. 26cm x 26cm y es muy simple para limpiar, se saca el cestito de acero y se lava facilmente.Las paletas podrían ser de acero también, no se porque las hicieron de plástico.Según la mezcla tienes helado entre 30min y 60min y el tamaño es para una o dos personas máximo.Muy recomendable.

I have been using this machine to make frozen yogurt and once for ice cream ever since I received it and love the results. Easy to use and love tat I don’t have to worry about freezing the bowl for over 8 hours every time. The biggest selling point is that the churning bowl is made of stainless steel. Also love that being upright it takes up very little room. Looks solid.

This is my first compressor ice cream maker -- I have always used the hand crank or freeze the container versions. I cannot understand why I waited so long to get this! Yes, it is costly, but it has earned it's keep in just a month.The machine is quite intuitive. It comes with clear directions that my 10 year old was able to follow and make her first batch without my help (nor evidently . . . my permission . . . but I digress)This machine is quiet. Seriously -- the first time I heard it I checked to make sure it was really working. Such a change from the old frozen dish version I used to have!! It does have a large footprint, but it's smaller than my breadmaker because it is tall vs long. It fits on my shelf with no worries but if you have tight shelves you should measure. It is heavy so lifting it to the counter is a pain, but worth it.This machine is a workhorse -- there have been days we made four batches of ice cream, each following the last, with no issues. The icecream is consistent -- for example, one day we made strawberry, cherry, cheesecake and eggnog versions, and each batch was creamy and mostly solid despite having different recipes and ingredients. It has the consistency of firm soft serve and if you want it harder you can put it in your freezer, like we did.I do wish the container was larger, it would be great to make bigger batches of ice cream.The first time I used it I was surprised that the recipe only filled half the container, and was tempted to add more to make more . . . the instruction manual showed the mixture to the top of the paddles and mine was about half an inch below. I was glad I didn't. The icecream gets bigger with the addition of air and had it been more full it would have ran all over. Recipes that are pre-beat (like our cheesecake icecream) and don't rise can be fuller, but the ones that the machine is doing the majority of the work need the space.Lastly, this is super easy to clean. Just hand it to your 10 year old and tell her it needs cleaned before we can make another batch. A little soapy water is all it needs.Just love love love this ice cream maker. Any time you're forking out this much money for a machine you're bound to be nervous, but it's a complete win for us!

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 !!)