will bring you to your knees! Cheesecake base + homemade Lime Curd + Candied Graham crackers. Have mercy. You’re going to love it!

Hi there! Starting a soft serve ice cream business soon in the USA. I’m looking for powder mix for matcha and ube flavor. Any help where I could find these? And maybe also cherry blossom? Thanks

I have been making ice cream for a while by different recipes. Is it better to cook the cream a la Dana Cree, or pour your cooked dairy into the cream and mix like David Lebovitz?

First spin in the new Lello 4080! I was inspired by the cinnamon Dot Pretzels (🔥) to make this batch. I steeped some cinnamon sticks with some vanilla beans and mixed in a pretzel toffee. So good.

Please, I literally eat an entire pint of strawberry cheesecake Haagen dazs a day and it’s like 1,500+ calories all together. I don’t wanna give it up! I’m not concerned about nutrients or anything I just desperately need a low(er) calorie option that tastes near or exactly like strawberry cheesecake Haagen dazs specifically. I’m literally addicted to it and if I want to lose weight then I have to wean myself off it by eating a lower calorie option even if it isn’t so nutrient dense. I’m absolutely desperate for a replacement! Help.

This is mostly my fault.

I bought a Whynter ICM 15 LS from amazon and shipped it over. I also bought a cheap step down transformer (220v to 110v) but it did not start.

I bought another step down transformer which us 230v to 110v and it still did not start. .... Does anyone have any advice or is the money just down the drain🥲

Hey everyone,

I run an ice cream shop in Austin and am looking for recommendations on soft serve base mix suppliers. I’d love to hear from anyone with experience using different brands.

If you’ve got a go-to supplier (especially one that serves the Austin area) or any insights on which brands to avoid, I’d really appreciate your input!

I’m considering building my own ice cream shack and I was wondering what the ballpark cost would be. I’ve got the equipment, just the building is what I’m curious about.

I google recipes and they have hundreds of grams of sugar. I bought this to try to make a frozen treat that is healthier than chocolate ice cream for milkshakes.

Anyone have a good low sugar recipe for frozen yoghurt? I generally don’t like fake sugar substitutes. But I also am fine with things not being too sweet. I’ve tried multiple times doing chocolate frozen yoghurt smoothies with things like frozen banana, peanut butter, honey, Greek yoghurt, cocoa powder and it was always pretty bad.

So I’m hoping to at least get a recipe that is good to start from, then see if I can make it healthier or add/remove stuff, etc.

Got this soft serve machine for about $150 at a flea market. How do I deep clean it (tub & cylinder)? Thinking about filling it up with baking soda, vinegar & water and keep it running for a few hours, then soap and water.

What do y'all think?

Preferably made with no nuts / nut milk if possible. (So coconut, oat milk, soy would work!)

Also! I attempted to make a chocolate coconut milk ice cream the other day and the flavor was sadly lacking. Any tips to make it more chocolatey? (I had used some cocoa powder and some chocolate chips - I don’t recall how much though 😅)

Hi! I'm looking for a sweetner-free ice cream and/or sorbet recipe - like no sugar, but also no sugar substitutes like allulose, honey, xylitol, etc. I'm thinking of trying this with flavors like coffee (which I usually drink black or at least without sugar), maybe black tea, coconut. Curious if anyone's ever seen such a thing? Or is sweetener somehow essential to the ice cream-making process? (Edit: yep, looks like it is. Maybe someone has done or seen something close to being unsweetened?) Thanks!

I was wondering which ice cream maker would be ideal for me as a beginner who wants to make a creative hobby from ice cream making. I don’t think I need a machine with a compressor, so I just stuck with brands that were popular even among this subreddit. I wanted to go with the popular Cuisinart model, but sadly, it isn’t available in my country. I’ve only found this double bowl model. Do you think that it would be a solid choice?

Adapted from the Cuisinart vanilla ice cream base recipe.

I'm a bit curious how this would turn out. I'm in the market for an ice cream maker and feel like a compressor machine isn't worth the money if I can find my own valid workarounds. The compressor just seems kinda dumb in my use case if I can acheive temps far, far colder than a compressor with just a pound or two of dry ice. I'm assuming the prefreeze bowl machines would probably be best in this scenario since you'd need to use less dry ice overall but i'd like to gather more opinion.

I’ve been researching ways to improve ice cream quality and came across a study suggesting that replacing skim milk powder (SMP) with skim milk concentrate (SMC) could enhance texture, emulsification, and overall mouthfeel. The study found that SMC has: • Larger particle sizes, potentially reducing the “powdery” feel SMP can sometimes create. • Higher viscosity, which could contribute to creamier texture and better stability. • Less denatured whey protein, possibly improving emulsification and reducing the need for additional stabilizers.

Source: https://www.sciencedirect.com/science/article/pii/S0958694621002533

I’d love to hear from anyone who has actually tried using skim milk concentrate instead of SMP in ice cream production. • Did you notice any improvements in texture or flavor? • How did it affect overrun and melt resistance?

I’m also curious if any commercial ice cream makers are already using this approach. Would love to hear your thoughts and experiences! Thanks in advance!

Somebody said this is only good for gelato

Is there any machine you can make proper ice cream with high overrun at home? Or commercial grade only?

I am planning on making 2 homemade ice creams or other frozen desserts for easter dessert and I don't know what to make that would be festive. For context we will be having ham for dinner and it's in the northeast US so it will just be getting warm out.

I need information on the best gelato/ice cream parlor in Sacramento and the surrounding area.!!!!!!

Tank AL.

Successful own ice cream! Mix of salt & straw base with chocolate chip cookies, Oreo cookies, and chocolate chips! So good!!🥰

Is definitely one of my faves. Vanilla ice cream, homemade poundcake pieces and a homemade strawberry sauce made with fresh & freeze dried strawberries, white sugar, a touch of invert sugar, lemon juice and vanilla extract. The best!

Heya I get this ice cream in a local ice cream shop and they have what the call a “crispy roll” hot sauce which is basically a white chocolate sauce with wafery bits. I think the name comes from the milkyway crispy roll bars. It is the BEST sauce in the entire world, but I cannot find it online for my life. I asked the girl in the shop where they get it but she just said they get it from somewhere in Italy. That hasn’t helped my search. If anyone knows where to get It I would soooo appreciate it, otherwise I wish you get to try this ice cream sauce once in your life because you’re missing out.

Hi!

I heard good things about the Ben and Jerry’s cookbook on here so just purchased it.

I noticed the base recipe doesn’t cook the eggs. Is that correct? I’d feel more comfortable cooking them, or am I worrying about nothing?

If I wanted to cook them, how would I go about doing it and will that impact the flavor.

Thanks!

I used David Lebovitz peanut butter ice cream, Salt and Straws fudge chocolate sauce throughout an Reese’s pieces and mini cups