Dash My Pint Electric Ice Cream Maker Machine for Gelato, Sorbet + Frozen Yogurt 0.4qt-White & Mini Maker Portable Grill Machine + Panini Press for Gourmet Burgers, Sandwiches, Chicken - Red

I've been on a keto diet for quite some time and, darn it all, I miss ice cream. Recently, while recovering from surgery, I decided I'd probably be okay with a little treat now and again. But...yeah...I really don't want to be eating sugar, nor do I want to pay a lot of money for ice cream like stuff from the store claiming to be keto.My little Dash My Pint arrived yesterday and I opened it up, read the directions, and immediately popped the inner container into the freezer overnight. Yes, I know 24 hours is what the directions say, but I could only wait 16 hours. It worked fine.I made an ice cream mix of 1 cup of heavy whipping cream, two egg yolks, a dash of salt, a squirt of liquid stevia, and a capful of vanilla extract and set the machine off.Impatient as I am, rather than waiting the full 30 minutes, I checked after 15 minutes and deemed it soft serve enough to eat. It was delicious and just the right amount for me; one cup.I did notice, as have other folks, that as your mixture freezes at the bottom of the cup it's possible for the lid, where the motor lives, to lift off. This isn't great, so I dropped one star, but if you know it's going to happen, you can deal with it.This is not the best ice cream maker in the world by any stretch. But it does work and works very well for the price. I really don't want to have quarts of ice cream around, no matter the carb count. So, for me, this is perfect. I can make a treat when I want, but not too much.I can't report on long this appliance will last, but my experience with other Dash small appliances is that they are well made and last quite some time if you take reasonable care of them.All the best!

I read many reviews saying the result is too watery. Tested it myself and those reviews are proven to be true. I did everything right as far as I can tell- only put cold ingredients in it, and the cup was kept in the freezer for many days before I used it. But it’s still a useful thing. Now I just put the whole thing back into the freezer after I turn it off. Then wait for 5 hours. Take it out and give it a nice scoop. Then I get proper ice cream…

I haven't been able to enjoy ice cream for a long time due to lactose intolerance, so I purchased this thinking I could shorten the process of making my own plant based ice cream. So I mixed a batch of simple vanilla and tried to make it ice cream per the instructions. The freezing container had been in the freezer for a week so it was frozen as much as it was gonna get. I put exactly 1 cup of the pre chilled mix into the machine and started it up, well 20 min later and it wasnt frozen, it was kinda thicker, but not even to soft serve consistency. Let it run another 20 min, no change, another 20 min and it started to get thinner? So I put the mix in a covered bowl and put it in the freezer. Im actually making the ice cream as I did without the machine, put mix in freezer, stir every 30 min, enjoy. The machine did less than nothing to shorten the process.

I highly recommend this little Dash ice cream maker. I have been making ice cream for years. First, I had the old-fashioned kind of ice cream maker, where you had to add salt to the ice. Then I had the kind where you froze the metal inner part, and cranked it by hand. Then I got a Cuisinart electric ice cream maker, and it makes a quart or so, effortlessly. Now, it's just my husband and me, we are retired, and we are cutting back on our sweets. We can't eat a quart of ice cream by ourselves anymore! This Dash ice cream maker is perfect! It is like the kind where you freeze the metal inner part, but it is electric, so you don't have to do any cranking. So, wash and dry everything. Put the inner part of the Dash into the freezer (the plastic cup with the handle comes off, and doesn't need to be in the freezer); freeze it 12 to 24 hours right at zero degrees. Then make your ice cream mixture. I like real ice cream, with egg yolks and heavy cream, but you can make whatever flavor you particularly crave. Here is my coffee ice cream recipe:Coffee Ice Cream:1 egg yolk, whisk it in a bowlAdd: ¼ cup sugar, whisk it againAdd: ½ cup heavy cream from refrigerator, whisk it again.Add: ¾ tsp. instant coffee (espresso), and whisk it (I use the espresso coffee that comes in 1 tsp. packets, it's a yellow and red small box)In 1 quart pan: put ½ cup heavy cream, heat until boiling, whisking continually. As soon as it bubbles, take it off the heat, and whisk it gradually into the egg mixture in your bowl.Put the whole thing back into the pan, and heat until boiling, whisking continually. As soon as it bubbles, take it off the heat, whisking. I use setting 8.5 on my electric stove, and it only takes a couple of minutes to come to bubbles. As soon as you see bubbles around the edges, take it off the heat.Pour into a container, you should have about one cup.Add: ¼ tsp. organic vanilla extractStir it occasionally for about 40 minutes while it cools. Then pour it into a quart Ziploc bag, seal, and put it into the freezer for 1 hour. You can churn it then, or you can put in the refrigerator overnight.Put into the cold Dash Ice Cream Maker, lower the beater while it is running, and churn for about 18 minutes. Can serve right away as “soft serve,” but it’s best when a little firmer. For firmer ice cream, put into a container and freeze for 3 hours. There is no need to churn more than 20 minutes, freeze it for harder consistancy. Don't put it back in the freezer in the Dash ice cream maker, put it in another container.If it becomes frozen really hard, put in microwave for about 10 seconds before serving.If you're eating it with cookies, cake, or pie, this is two servings. If you are pigging out, eat it all yourself.Awesome.

I liked this at first...then realized that if I mushed the ice cream mix around in the bag in the freezer a few times that it essentially made the same thing...ice cream...just like this...and with less mess and constantly having to stop to scrape down the sides of this canister while waiting for it, which in my case is five minutes as I like dense ice cream.When I realized this, I stopped using it after the third time.So since I'm within the send date? I'm going to return it.Doesn't mean it might not be perfect for you though!

Not hard to use but finicky. I poured the mix in and then was distracted for a minute. I couldn't fit it together. Then I realized that the cream had frozen to the sides enough that I couldn't get the the paddle in,I had to wait until it melted then freeze again and no matter how I did it I could only get soft serve consistency. Not a bed product just a bit silly. I think that I would consider the larger size and make less.I think that the engineering of it is pretty good.The taste of the ice cream with artificial sweetener is great so it works well it is just not enough to share, and the waiting to refreeze spoils that. A little bit larger would make it more useful

Love this little machine! I've been Keto since September and REALLY missed good Ice Cream so I took it into my own hands and ordered this little machine. I only wanted single serving size since portion control is one of my most difficult obstacles. This works exactly as I would expect. I've never needed more than 10 minutes in the machine to get perfectly creamy soft serve (think Wendy's Frosty consistency). Here's my go-to Keto ice cream base: works every time:1/3 cup heavy cream1/4 cup almond milk (but any milk would work)1 egg yolk2 level tbsps of powdered erythritol (any powdered sweetener, or sugar would do)1. Mix the cream and milk together and bring to a simmer.2. Mix together the yolk and the powdered sweetener in a separate bowl.3. Add a tbsp of the boiling cream/milk to the yolk mixture while stirring rapidly, then add another tbsp while stirring, then one more, still stirring.4. Pour the rest of the cream mixture into the yolk mixture, still mixing quickly.5. Using a double boiler, bring the mixture up to at least 160ºF while stirring constantly.6. Remove from heat and add whatever flavouring you like. I either add 1 tsp of vanilla or 1 tbsp quality cocoa powder and stir.7. Refrigerate for at least three hours before putting it in the ice cream maker (I usually cook up the base in the morning for dessert that night, so it's in the fridge for 8 hours or so).If you're adding solids like chocolate chips, fruit, or nuts, stir them in manually after you've made the ice cream and you're ready to eat it.

It does make a tasty vanilla ice cream. There is only one recipe for ice cream, vanilla. I made up the recipe and it filled the frozen insert three times. The freezing insert must be frozen 24 hours, empty, before you can make another batch. The ice cream recipe is not sugar free, it uses 3/4 cup sugar. Hence only 4 stars.

Easy to use and cleanMakes great ice cream

I've made 3 or 4 batches of strawberry ice cream with this since I got it last week, and it's the perfect size for me. I make my own recipe for the base (cream, milk, sugar, strawberry jam shaken in a mason jar), and as long as your mix is cool and your crucible is straight from the freezer, this little machine works gang-busters. After 10-15 minutes of churning, you have delicious, creamy soft serve, and after a few hours in the freezer, satisfying ice cream.