Features:

  • Removable stainless steel mixing bowl and BPA-free churn blade for easy storage and effortless cleaning
  • Motor Protection Function that shuts off to prevent damage if the mixture freezes solid
  • LCD timer control
  • High efficiency CFC-free compressor
  • Capacity: 2.1 quart (2 liter); Voltage: 110/120V 60Hz; Power: 180 watts; Cooling temperature: -0.4F to -31F; ETL Certified
Love this!

Admittedly, I haven't tried them all but I have used the bucket type and the frozen tub type and hated both. This one, I mixed up my fantasy, poured it into the pan, lifted it in and pushed one button to turn it on and one to start. An hour later I had ice cream. It was soft but after placing in a covered bowl and finished freezing it was perfect (I didn't wait to try it though.). I've now got ideas galore, including ice cream cakes. ( Some of the recipes in the book have too much liquid and it warns not to overfill. ). It's so easy!

So far so superior to all others.

So far so superior to my other ice cream makers. I have had the Whynter 2.1 quart upright ice cream maker for 5 days. I have made 5 batches of ice cream so far. Three vanilla, 1 mint chip and 1 vanilla chocolate chip. I have been making ice cream since 1985. It started out just doing it for holidays. My first was a hand crank model in a wooden barrel. Then an identical one but an electric crank but the motor wore out in a few years of 6 -10 batches a year. I then got an electric 6 quart which was great for 6 or so batches then the motor started screaming at me. The company quickly did a warranty replacement. Now after about 12 batches and no warranty the drive gears are failing. Near the end of the cycle extreme pressure needs to be placed on top of the motor or it skips. The problem with all the ice cream makers is they are loud. I have to run them in the laundry sink in the garage. Plus they are messy and have to be tended too. The Whynter 2.1 quart upright is easier and automatic. I add my pre mixed liquid into the bowl and push a button. It has a pre set option for one hour which works out perfectly so far. It comes out soft serve which is the same as every other maker has done for me. Any firmer it would not squeeze through the mixing paddle but just spin around in a clump. There is also a timer so you can increase or decrease the freezing time. I have yet to use that setting at this time. It is quieter than all my other ones. I have it running on my dinner table in my RV next to the tv and I still can hear the tv just fine. At home on the kitchen counter I almost have to mute the tv in the living room to hear it. It's that quiet. It is it's own freezer. No mess with ice and salt. If you are not around when it finishes the freezer part of unit starts up and keeps it ready to eat for 2 hours

Best ice cream maker I’ve owned.

Okay, this is pricier than your standard ice cream maker because this one has a compressor, meaning there’s no need for ice or freezing a bowl or even chilling the mixture. I’ve owned several other machines for making ice cream including the KitchenAid mixer attachment...what a pain that was!! I bought this as a Christmas present and we’ve used it several times and have enjoyed the results every time. Just mix, pour, and turn it on. In about 30-40 minutes you have about 2 qts of perfect ice cream. It’ll be softer than store bought, but will firm up nicely in the freezer if you want it that way. I purchased some great Sumo Ice Cream Storage containers that fit nicely in the freezer and are well insulated. With this ice cream maker you can even simply pour in eggnog, or chocolate milk with heavy cream and turn it on. It’s fun to be able to make a treat for friends and family on the spur of the moment. Cleans up easil and super easy to use. I would definitely buy this again.

Arrived with damage but...

Arrived with a damaged lid. Contacted Wynter customer service via email. It did take about 2 days for them to respond. But they agreed to send me another one. Received it today! This machine makes fantastic ice cream. Easy to use and clean. I am allergic to dairy products and use coconut milk instead. All my favorite recipes work wonderfully. Every batch has turned out great! I really like that I don't have to freeze anything and can make multiple batches.

There is no machine out there that will churn out an ice cream like that. This machine has 3 stages

After much research on various ice cream machine models, I decided to splurge on the Whynter 2.1 Qt Compressor machine with stainless steel bowl. This machine is well designed and built to last. Previous model was horizontal so it had a larger footprint on the countertop. This newer model is build vertically so it sits on the counter corner without overwhelming the space. All ice cream machines (including commercial machines) get the mixture to a "soft serve" consistency and require freezing for further hardening to reach the "ice cream" stage. There is no machine out there that will churn out an ice cream like that. This machine has 3 stages: mixing, cooling, and freezing. It also has an automatic shut off once it reaches a maximum hardness. This feature is essential to safeguarding the motor against overheating. I've made various ice creams, frozen yogurt, and gelato flavors which were deemed either comparable or better than the family's gold standard Fosselman's Ice Cream. Excellent machine and well worth its price tag.

Great ice cream machine

Great ice cream machine. I had a commercial maker and this does a very close job. I like the vertical height so it doesn't take up so much counter space too!! Have made 4 types, ice, sherbet, ice cream and gelato!!

Very impressed so far!

Great machine so far! No problem making a half gallon of chocolate sorbet in about 32 minutes. Machine got down to -15F in less than 3 minutes. Amazon on the other hand....shame on you for allowing the machine to be shipped on its side! Someone needs to tell the morons who did this it is a great way to destroy anything with a compressor. The oil can leak into the evaporator and if it is turned on it will be ruined. I waited 24 hours to power it up and it seems ok so far.

Fantastic-why didn't I start making homemade before now?

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 !!)

Fast, quiet, easy-to-use, works great

This is a really nice ice cream maker. It replaces a rock-salt-and-electric motor maker, which worked okay but was a pain in the neck. This is really simple to use, isn't too big, is super-quiet, and works very quickly. The form factor is really nice -- it actually takes less space than my rock salt ice cream maker, and isn't all that different from one of the freezable-base kinds. I was pleasantly surprised at how quiet it is. I was expecting it to be really loud since it has the compressor in it, and while it isn't whisper-quiet, it's actually quieter than my old rock salt maker, and probably the freezable base ones as well. Instead of a high-pitched annoying WHIRRRRRRRR from a cheap motor, it's more of a smooth mechanical hum, like maybe a loud refrigerator, which is less disturbing. If I put in a quart of ice cream base at refrigerator temperature, it will be done in 30 minutes or so, quicker than anything else I've used. It lists itself as 2.1 quart capacity, but the sweet spot seems to be if you use about a quart of base. 1.5 quarts is about as much as you'd want to go, because as it finishes churning and whips air into the ice cream, it will fluff up and start hitting the top of the lid. It cleans up really easily -- the bowl lifts out with a handle and everything is nicely sealed up. I don't think you're supposed to put the pieces in the dishwasher, but it cleans up really easily by hand.

A great counter top ice cream maker with freezer.

We are really happy with this product. We have made great ice cream and custard ice cream. Making fruit flavored straight ice cream is as easy as placing the parts in the maker and turning on the timer. Custard base ice cream is a little time consuming, but it still has a good outcome. Usually the ice cream is finished in 60 minutes. The amount can vary, but plan for your ice cream to double in size when it is finished, so starting out with more that 1.5 quarts may cause the product to over flow. I would stick to the recipes in the booklet and experiment from there. We make fruit ice cream that is very tasty and pretty much stay away from custard base ice cream since it does contain double the calories. The maker gets it’s temperature down to -27 degree’s F and will stay in the frozen mode for two hours after the processing is finished, so you don’t have to hang around waiting for it to finish to place it in the freezer. We used the SUMO ice cream containers which is designed for small batch ice cream. They are quite handy and come in a set of four.SUMO Ice Cream Containers: Insulated Ice Cream Tub · Container Ideal for Homemade Ice-Cream, Gelato or Sorbet · Dishwasher Safe · 1.5 Quart Capacity · [Rainbow, 4-Pack]

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