Ice Cream Maker Machine Automatic 2.1 Qt. with Built-In Compressor, LCD Digital Display & Timer, No Pre-Freezing, ICM-200LS, Stainless Steel

When I received my machine there was a slight glitch. I contacted customer service at Whynter and they took care of it ASAP. So right there I gave them 5 stars. The machine is awesome. It runs great and makes good ice cream. There's really no mess involved. Its easy to keep clean and it doesn't make any messes. It's very easy to use and the recipes are easy to follow too. Ice cream quality was good. When it was done making the ice cream it tasted great. Then I put the extra in an ice cream container covering the top with plastic then the lid to freeze it and the next day it was still a nice flavor and texture. One thing they could work on would be the mixing component every once in awile it would stop mixing because the ice cream would be to hard for the paddle to turn. That's when I would stop the machine and call it done. It usually would happen with a small batch of ice cream in about 30 minutes or so. A good solid well built machine.

...Rather than a "toy" or "dalliance" made or re-branded by a foreign Seller. Stainless steel, quiet motor, substantial. Turned coconut milk, no less--spouse is lacto-intolerant--into the freshest, most flavorful, "ice cream" ever. Hard to believe it's dessert! Remarkably simple to operate: 3 ingredients, milk, sugar, vanilla. We prefer adding fresh fruit afterwards. (The vanilla topped with fresh fruit, craisins, and granola is to die for.) Takes 35 minutes, from start to finish. Mix while serving meal. Return and ice cream is ready. For longer meals, there's a timer for auto shutoff, and the compressor will keep its (large) cache cold for 30 minutes (default). Clean up is a breeze. Previously we could be considered only occasional ice cream consumers. However, this product has turned up the heat; we've been having every night and feeling great about it.

This is an excellent machine. Have made about 10 batches of various flavors and all come out excellent with the recipe book provided with the product. Way better than store bought and we can control sugar. Makes great ice cream with honey. Simple to use and ice cream within 60 minutes. It's softer than store bought at first, but firms up in freezer so that its very hard. I bought some stainless steel 50 ounce containers with air tight lids to go along with this and they make the ice cream hard faster within about 4 hours rather than overnight with regular containers. Never made ice cream before but now I won't go back to store bought.

Excellent product! The ice cream comes out smooth, creamy, and delicious. The Whynter ICM-200LS Ice Cream Maker is very easy to use and the built-in compressor makes it very convenient because there is no need to freeze the bowl ahead of time. Perfect for making homemade ice cream whenever you want.

It's a decent ice cream maker. It's simple to use and care for. I've used it three times now and the results have been great. I like that it has a built in compressor so you don't have to add ice or keep any components in the freezer. My only complaint is that it's a little noisy while churning. I cannot speak to longevity as I've only had it for a month but from the outside it appears to be well built.

This is a fairly expensive appliance. You can make ice cream more cheaply than this. I have the kind that requires you to freeze the bowl. It sort of works. Usually. I have one that uses a semiconductor called a Peltier element to provide its own cooling. It's ok, and if you can't fit this one into your budget, that one is a whole lot better than the frozen bowl method. Then I got this one. There are other compressor models on Amazon that are cheaper. I honestly can't tell you anything about them. They may be every bit as good as this one; I simply don't know. What I can tell you about this one without reservation or hesitation is that, based on my experience, this ice cream maker is worth every. single. penny. This ice cream maker is amazing. It will make 2.1 quarts at a time although I'm experimenting with different recipes so I haven't gone for volume yet. I get a quart of ice cream in about 45 minutes and frozen yogurt in about 35 minutes. The machine can detect when the mixture is too thick to churn and then goes into a cooling-only mode. This feature is invaluable. From everything I've read, all of the ice cream makers produce a mixture that is in a "soft serve" state. You can certainly eat it at that point, but if you want it firmer than that you need your freezer to take it the rest of the way. This phase is critical to the texture and finish of the end product. The ice cream already has tiny little ice crystals in it, and if they stay tiny, it's great. You keep them tiny by dropping the temperature as quickly as possible; a slow drop allows them to grow. At best you would wind up with a grainy texture and at worst you end up with a block of flavored ice. That means you have to get the ice cream from the churning bucket into the coldest part of your freezer (at the bottom in the back) as quickly as you can. The Whynter's cool-only mode buys you time. Time to transfer the mixture from the churning bucket into its container - and for the love of Mike don't use cardboard! You still have to work fast, but at least what's in the bucket isn't warming to room temperature. Beyond that, this unit is very solidly made. It has real buttons as opposed to membrane, there's nothing flimsy on it - even the clear plastic cover is sturdy - and both the compressor and churning motor sound like they're working well within their design limits. I know that last may sound a little odd, but you know how some things that you buy have a whiny or hollow sound and you really wonder if it's going to last? This doesn't have that; it just _sounds_ well made. And on that topic I was a little surprised at how quiet it is. Since the churning blade is plastic (actually it's probably some sort of nylon affair but I don't know) I'd ordered an extra one of those. It arrived before the machine did, but once I had it in my hands I was fairly certain that the original would never need to be replaced; it's very sturdy as well. The frozen bowl method is a novel idea but is an iffy process at best. After it failed on me a couple of times, I was very frustrated. The semiconductor machine was a nice little stop-off, and I was familiar with the technology so I was willing to give it a go. It may be exactly what you're looking for, but it still just wasn't what I was looking for. I normally kind of stick to the middle of the road, but I was at the point that I was finished with the nonsense and wanted results. I looked at reviews, looked at the Whynter website, decided they know a thing or two about making things cold, and went for it. Again, I can't tell you about other brands, but I am highly impressed with this machine. In two weeks I've produced over two gallons of ice cream a quart at a time and this machine performed flawlessly each time. I'm not a cook, so while mixing some cream and sugar together is well within my wheelhouse, making a custard for a French style ice cream most definitely is NOT. Having confidence that my stress-laden concoction isn't going to be biffed at the end is quite valuable to me. That's why I can tell you that this device is worth it. Every. single. penny.

Received this ice cream maker about 3 hours ago. In anticipation, I had already prepared 4 different flavors of frozen custard. However, it was still about 130 degrees and still cooling in the fridge. Not to be deterred, I liberated my new toy from its box, skimmed the directions, cleaned the bowl, dumped in about 6 ounces of still hot coffee flavored custard base ( I wanted to see how well it would make a single serving of ice cream) , turned it on, and waited. I watched the silky surface of the soon to be deliciousness as it churned. Mesmerized. My daughter asked if it was a good movie. I said it was good and did not have any commercials. She said, more like one long continuous commercial. Hint taken. I went to socialize. Seriously, just 27 minutes later and we were in ice cream glory. (ok, about 37 minutes if you include the liberation, reading, and cleaning.) From hot to frozen...lickety split! She got to have fresh made ice cream over her lunch break. She quickly assessed the recipe for what ingredients she needed to drop off to make more ice cream. I am guessing that is for ME to make her more ice cream. It took about a minute, or less, to wash the bucket. Then I dried it and replaced it in the machine. Wow. No ice. No salt. No mess. Tears of joy! Obviously, I am a novice with the machine since I have only had it a few hours. I can say that ease of use is phenomenal. Set it on the counter, clean the container and dry it really well before replacing it so it does not freeze in place, pour in ingredients, put lid on, and turn it on. Then wait. But not for long. Clean up is also a snap. It is very compact compared to what I had expected. I had visions of a monstrosity setting on my counter. It is big, but not obnoxiously huge. No more of a foot print than a kitchen aid mixer. Pros: has 3 settings 1- making ice cream 2- holding it at a cold temperature 3-mixing ingredients for non cooked recipes (eggless ice creams,sorbet, margarita, slush,....etc.) quick set up user panel is fairly intuitive removable container for easy cleanup not terribly loud - also comparable to using a stand mixer noise level, not as loud as the ones with ice/salt needed able to make even a single serving -- I have glass jars with the flavored base ready in the refrigerator waiting able to make 2 quarts for when you need/want more no foreign objects in my ice cream....the last time I used the salt/ice method, either the ice or salt must have had something in it and I covered the to top of the bucket with ice,salt, so I don't know, but all three flavors had shards of glass or plastic in them. Was not too happy. All of my utensils and containers were metal. I am guessing the culprit was either the ice or salt. The end product did not taste salty, so probably the ice. No idea. Or maybe the plastic paddle was chipping off. Just....grrrrrrrr. I have been glaring at that old churn for nearly a year and just decided the heck with it. cons: not sure yet. will use it a few times and let you know. I am interested in the design so far as cleaning up if your freezing container over runs. edit 8/2019 : if you make more than two batches in a row, it gets iced up. I now make two and then let it set for a couple if hours just because I do not want to risk breaking something. Better safe than sorry. hints: if you have a high powered blender, toss all of your ice cream ingredients in the container ( like making blender soups ) at once and blitz until you have a thick enough consistency. no scrambled eggs. no fuss. I just set my container on a scale and dump and tare as needed. Then I blitz it and pour into a jar and keep in the fridge. Or just pour it in the machine and make it right away. Have had this for a few weeks. LOVE it. The churn is not super fast, therefore the overrun is not particularly high. The end result is a nice, creamy texture for your final result. Clean up is super fast. I have not had any batches that have spilled into the cooling chamber. You would need to spend a bit of time cleaning that up since that chamber is not removable. Advice: don't do that. I generally do not care for things like chocolate icecream and chocolate cake. I find the flavor to be subdued and bland. Today I made some chocolate icecream that reminded me of a scoop I had in a historic area of Indianapolis when I was younger. All I need is some fudgey brownie chunks and it would have been perfection. It is super creamy and almost has the flavor of a dark chocolate pudding. I am sharing the recipe with you here. Note: I make all of my icecream using a vitamix. Super simple. Fudgey Chocolate Ice Cream 4 egg yolks 4 Tablespoons dark chocolate cocoa 1 pinch sea salt 3/4 cup white sugar 1 tablespoon vanilla extract (imitation) 1/8 teaspoon butter flavor 1 cup heavy cream 1/4 cup whole milk 3 tablespoons corn syrup 1/2 teaspoon unflavored gelatin powder Put all in Vitamix. Let the blender run until the ice cream base is steaming and just beginning to look like custard. About 7 to 9 minutes. Mix in fudge brownie crumbles after done churning Either spin the ice cream right away or store/chill in the fridge. Makes about a pint of ice cream. update 8/2019 : Still loving this item. We use it less often, but I still get short notice requests for icecream because everyone knows how quick it is to do now. Have made frozen coke, slushes, sorbet, and lots of icecream with this. Still a big thumbs up! Update: 3/2025 Machine still going strong. Just made a batch if vanilla and a batch of chocolate. No commercial store bought icecream can come close to what you can achieve with this machine. So far my only bummer is that after two batches you need to give it a rest because it gets too cold. The metal bowl gets stuck frozen. Other than that, still loving this icecream maker after all these years. Today's batches are silky and just divine. June 25, 2025 This machine is getting a workout. I have been doing 2 or 3 batches almost every week. What I have learned is that if you leave it on the chill setting after it completes the cycle, in just 20 minutes you might have hard pack icecream. Lol So the deal is we got a Creami. Love it. But, if you want ice cream right away this unit is a better choice. With the Creami you put the container in the freezer over night. Now....having said that, I take advantage of having both. When I have time I make the base and then just freeze it for the Creami. But what has been super handy is to make icecream with the Whynter and pack the leftovers in Creami containers. The combo is ridiculously convenient.

Love this Ice Cream Maker. Works fine, makes perfect ice cream. I would not say it is as smooth as a favorite fast food place that has 2 letters, but it is still good. Takes no time and easy to make.