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

It was time to replace our old and venerable Cuisinart freezer bowl ice cream maker after 25+ years. I decided to look at upright ice-cream makers with a built-in compressor. Most reviews named Whynter as one of the best ice cream makers. I chose this one, because it's an upright with a small footprint, and the 1.26 quart since there are only 2 of us.After allowing the machine to sit on the counter for 2 hours, per instructions, I made my first batch of ice cream. Knowing that it was out for delivery, I had my mixture done and chilling in the refrigerator. Needless to say, it came out perfect.The machine starts at a default of 60 minutes, so I set my phone cooking timer for 60 minutes. It had already stopped and the ice-cream was so frozen, I couldn't get the paddle out easily. I didn't want to force it, so I got out what I could and by that time, the paddle came out.I've learned that the freezer stops churning at round 30-40 minutes, using the recipe that I use. I set my cooking timer app for 30 minutes, and if it's stopped, I get the ice-cream out and into storage; if not, I let it continue to churn for another 10 minutes.I've made 3 loads, one right after another. Yes, the ingredient cannister will freeze to the inside of the machine. It's because there's frost on the outside from the previous load and air humidity. Simply empty the ice-cream into your freezer container, then add a cup of hot water to the can; it'll let loose immediately.You can prevent this from happening by spraying a small amount of any cooking spray to a cloth or paper towel, then rub it on the OUTSIDE of the ingredient holder, sides and bottom, which will prevent it from sticking.I prefer to make old-fashioned ice cream or gelato, but both require a cooked "custard" base with egg yolks. With the astronomical price of eggs, I've found a couple of ways to circumvent the eggs without compromising flavor or texture."American" modern ice-cream simply calls for a 2 to 1 ratio of milk to cream, plus sugar, and vanilla. There's nothing wrong with this. We prefer the richer texture and taste of the old-fashioned variety. I've found 3 solutions:1. Sicilian gelato. This uses cornstarch instead of egg yolks in the custard base. It also uses a 1 to 1 ratio of cream to milk. You can find a recipe easily on the internet. Like the old-fashioned recipes, this requires cooking, then cooling completely in the refrigerator prior to mixing with cream and freezing. I've found another way of creating an old-fashioned flavor without cooking.2. I use one 3.4 ounce package of instant vanilla pudding with 4 cups of milk, which makes a thickened base of the right consistency. I mix it with 2 cups of cream. I reduce the sugar and add vanilla for our taste. You can use sugar free pudding mix with a sugar alternative for people who don't like or can't eat sugar. It comes out like old-fashioned ice cream without tasting like pudding.I know many of you may not like all of the ingredients in instant pudding. Frankly, neither do I. I make my own vanilla extract, so I prefer an alternative to the pudding, so I came up with a third alternative.3. I use .75 ounce (21g) of an instant (no cook) modified food starch, in place of the pudding mix. I have a biochemistry degree. Modified food starch is simply food starch that's heated and pressed, which changes its structure, allowing it to thicken liquids without heating.The Whynter ice-cream maker makes beautiful ice cream without ice crystals. It freezes the mix more solidly than a maker that uses containers that require pre-freezing. I already have a yogurt maker, so I look forward to making frozen yogurt. We're also going to make frozen drinks. I've made homemade butter with my mixer. That's on the bucket list too.

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 ImpressionsUnboxing 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 UseThis 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 FeaturesThere’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 ThoughtsIf 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.

I just got my new Whynter and so far I am impressed. I have made two batches. The first, a pre-chilled three-cup cream/milk batch, froze in about half an hour. The next day I made a 4.5 cup batch, about room temperature. That batch maxed out the volume capacity (but did not overflow) and took about an hour to freeze. I love how easy it is to scoop out the finished product, clean up and move on. (The pre frozen bowls from Cuisinart maker are more challenging to clean.) Because I don’t have to pre- freeze bowls for 24 hours, it will be easy to experiment with small batches. My only quibble: This model does not have a window for adding ingredients, so I am not sure how adding melted chocolate at the end for chocolate “freckles” will go.

I've been looking at ice cream makers for a while trying to determine which one would fit my needs the best. After researching, I purchased the Whynter about a month and a half ago and am very happy I did! I've made about 10 batches of ice cream so far and everyone I've served it to has loved it! I've used recipes from the book as well as recipes found online and all come out great with this machine.The consistency of the ice cream when it finishes churning is more like soft serve, so if you like your ice cream a little harder like I do just pop it in the freezer for a couple of hours.I am very happy to date with my purchase. I love being able to control the ingredients that go into my ice cream.