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This versatile and easy-to-use machine makes everything from ice cream and sorbet to gelato and smoothie bowls with quick and delicious results. Read More
The simple design—a single on/off switch, plus an open top to facilitate pouring in chocolate chips and scooping out taste tests—meant I could focus on flavors and fixings. Read More
The wonderful thing about this was never having to worry about pre-freezing the canister. That said, it was heavy and huge, and my ice cream batches weren’t always consistent. Read More
This space-saving ice cream maker features an adorable design and low footprint. But achieving the right consistency takes patience. Read More
The ice cream wasn’t noticeably better than the other Cuisinart model we tested, and the larger canister struggled fit in my freezer. Read More
Whenever the weather warms up, we can't stop thinking about ice cream. Whether it’s a cone heaped full of frozen yogurt, sorbet, gelato, traditional ice cream from a local shop, or a few spoonfuls straight from the freezer, these delicious frozen desserts are a summer go-to. But making frozen treats at home can be just as tasty.
Finding the right appliance, however, can be confusing. Should you opt for an electric ice cream maker? Or an old-fashioned variety that's inexpensive but requires pounds of ice and rock salt? What about a compressor machine?
Each has its pros and cons, but after thoroughly reviewing and testing the best ice cream makers and frozen yogurt machines, we now know that the Ninja Creami (available at Amazon for $199.99) is the best ice cream maker you can buy. It's easy to use and produces a variety of frozen treats.
If you're an ice cream die-hard with counter space to spare, the best compressor-style ice cream maker is the Breville Smart Scoop Ice Cream Maker (available at Amazon).
No matter what kind of frozen treat you want to make, you'll find the best ice cream maker on this list.
The Ninja Creami tops our list for its ease of use and how quickly it transforms a frozen concoction into a sweet treat.
It's easy to use
Handles chunky frozen fruit with ease
It works very quickly
The machine runs loudly
Simple and easy-to-use design
Has an open top to facilitate pouring
Makes ice cream in just 20 minutes
Small 1.5 quartz capacity
For a workhorse machine with no pre-freezing required, the Breville Smart Scoop can churn out plenty of frozen desserts.
Don't have to pre-freeze canister
Has a "keep cool" mode to keep ice cream cold
Different hardness levels
Inconsistent batches of ice cream
Very expensive
Large size
The convenience of enjoying ice cream right out of the vessel it was churned in is definitely a unique advantage.
Simple and easy-to-use design
Countdown timer
Additional options for making gelato or sorbet
Expensive
Large canister is difficult to store inside a freezer
Easy to store
Easy to clean
Makes great ice cream
Have to have a KitchenAid
Feels expensive for not including the motor
Makes great tasting ice cream
Don't have to pre-freeze canister
Takes over an hour to make ice cream
Paddles stopped moving after mix-ins were added
Easy to use
Easy to store
Loud, concerning noises during use
Don’t have to pre-freeze canister
Has a “keep cool” mode to keep ice cream cold
Very easy to use
Very large
Difficult to clean
Takes an hour to make ice cream
Low cost
Requires large amounts of ice
Cannot see ice cream making process
What ice cream maker is right for you depends on a number of factors—including how long you can wait to dig into your creation. When it comes to making traditional homemade ice cream, there are three types of machines to choose from, but they all basically work the same.
After making your ice cream base, pour it into the bowl of the machine. A paddle moves through your batter as it freezes, breaking up ice crystals. After a while, you’ll have a tasty treat.
Salt and ice: For those looking for a bit of nostalgia, these are the ice cream makers that may come to mind. They consist of a giant bucket you fill with ice and salt, a metal canister in the center, and a motor on top to churn the ice cream mixture.
For people who make ice cream once or twice a year in the summer, this might be the type for you. Typically, they produce a lot of ice cream, but they also require some extra work. They are the least expensive models and require a lot of ice. Additionally, they require a fair bit of storage space.
Freezer bowl: These ice cream makers are the modern version of the classic. They consist of a smaller canister that’s filled with refrigerant, which you freeze overnight before setting on top of the motor and inserting the paddle for churning. This could be the model for people who want to enjoy homemade ice cream on a more frequent basis.
They are more expensive than the classics, but they take up less space and don’t require a trip to the grocery store for ice. They also require a little planning because the bowls need to be frozen beforehand. Typically, they produce less ice cream than salt-and-ice machines, and you can’t make back-to-back batches like you can with compressor machines unless you have more than one freezer bowl.
Compressor machine: These are the most advanced ice cream appliances. They don’t require any ice or pre-freezing and come complete with their own freezing unit along with fancier settings. These models are pricier, but ice cream lovers may want to take the plunge.
They can make ice cream at a moment’s notice and you can make multiple batches back to back. However, they take up a good amount of counter space and can be heavy.
Overall, we found the classic ice-filled buckets frustrating and a bit wasteful. And while we loved having a compressor model around, they’re on the expensive side.
Ultimately, the freeze-the-product style offers the best middle ground between affordability and ease. That said, if you have a lot of kitchen space and need to be able to make ice cream at a moment’s notice, compressor models are slowly coming down in price and might be worth a second look.
Ice cream makers can range from single-serving freezer plates that take very little storage space to large compressor models that could be heavy enough that you'll want to leave them on your counter. How much space you have to store a machine is one thing to consider when choosing an ice cream maker.
Another thing to consider when deciding on a machine is how much ice cream you want. While most of the machines we reviewed produced one to two quarts of ice cream, there also are single-serving options. The larger salt-and-ice machines often will produce 4 quarts at a time, great for a backyard party.
While an ice cream maker might not be an essential item for most people, they can be a lot of fun. However, they can take a lot of storage space and some can be quite costly.
Ultimately, it really comes down to how much ice cream you eat and whether you'll use your machine. If you use them frequently, the cost of an ice cream machine could even save you money in the long run. And don't forget that they’re fun, too!
We tested ten different ice cream makers with three recipes in each.
To ensure we don’t end up with a one-trick pony, we test three different recipes in each ice cream maker. We make a classic vanilla, a chocolate rocky road, and a mixed berry frozen yogurt. (To help keep each test the same, we chose simple recipes that don’t require making an egg custard as the base.)
We take careful notes of not only how the ice cream turns out, but how intuitive each model is to use, how helpful each manual is, how much counter space it takes up, whether there are special features worth noting, how easy they are to clean, and more.
We think not only about how great it is to have an easy way to make ice cream during the summer, but also how easy it is to store during the times of year we’re not eating as many cold treats, or whether it is small enough to live on the counter full time.
Bethany Kwoka
Contributor
Bethany is a freelance contributor for Reviewed. An avid home baker and aspiring home cook, she reviews and writes mostly about kitchen gadgets (with the occasional fitness review thrown in). Her specialty might be fancy desserts, but she's never met a batch-cooked dinner recipe she didn't like.
Outside of her work for Reviewed, Bethany is a content creator working on clean energy and climate change at a regional non-profit and runs a tabletop game at her local comic book shop.
Monica is Reviewed's Kitchen & Cooking editor and an avid home cook; she's been testing a wide range of kitchen products at Reviewed for three years. Previously the Digital Editor at Culture Cheese Magazine (and a former barista), she's also had her work published in The Boston Globe, Modern Luxury, Boston Magazine, and more.
Managing Editor, Kitchen & Appliances. Danielle has a B.S. from Syracuse University and a AAS in Culinary Arts from Newbury College. Previously, Danielle was a Test Cook and Associate Editor at America's Test Kitchen, as well as a freelance recipe developer and food writer. She’s the mom of two boys and loves making pizza on Friday nights.
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