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Storing home made ice cream

What kind of container do you use? I've been using Tupperware but don't think it's optimal. Thanks!

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  1. It may not be "optimal" but I have not found anything better. I tried glass with a neat looking silicone top, but the weight and slipperiness of glass make it a no go for my freeze. Metal with a plastic lid is no good, the cold transfer out of the metal into my hands too fast and you literally get cramped up trying to scoop.

    Real Tupperware seems to have lids that are the least likely to "crack in the cold" and with a friendly Tupperware rep they'll get you a few free replacement tops for when there is a problem

    1. I find that plastic take-home containers from Whole Foods (or most grocery stores) work well as do yogurt containers. Some "real" Tupperware leaves too much space between the top of the ice cream and the bottom of the lid which I think compromises freshness unless you're going to eat it right away. Plus you can reduce, re-use, recycle...

      4 Replies
      1. re: Procrastibaker

        I just started making home made ice cream and stored my first batch in Ziploc use and toss tuperware. The plastic cracked open when I scooped! I will give the whole foods containers a try.

        1. re: Procrastibaker

          I shove some plastic wrap over the top the ice cream if I think I won't eat it all in a day or two.

          The take home containers seem to be the most prone to "cold cracking". I prefer soft packs/ziploc bags to the those -- less material to begin with = less impact on resources.

          1. re: renov8r

            These are great tips, Thanks! I just made my first batch of homemade ice cream last weekend and stored in in a tuperware container and it's already all icey. Will give the Whole Foods suggestion a try. Aren't they made from recycled materials too?

            1. re: tyfs

              Good question. I'm not sure. But I am also going to try the plastic wrap suggestion if I have a partially full container. So glad it's ice cream season again!

        2. I store mine in Cuisipro metallic canisters with airtight lid - very comfortable and very pretty. A specialty kitchen store owner suggested them for me. When I take ice cream from freezer, I let the canister sit at room temperature for 10 min and after that the ice cream has perfect consistency for scooping it out. If the canister is very full, I use a small tea towel around the jar to protect my fingers from contact with the metal.


          1. Recently ran into the same dilemma. We used to go to ice cream stores and get their containers. Some stores would give them to us for free, others would charge a nominal amount. Baskin-Robbins has some nice reusable plastic containers.

            However, we went to Smart and Final and bought some small 16oz paper "deli" containers. They're perfect for storing ice cream. If you're inclined, you can also purchase some plastic ones for about the same price.

            1. I find it doesn't last all that long but a piece of saran pressed directly onto the ice cream and another piece on top of the container as you are putting on the lid helps quite a bit. I use tupperware as well.

              1. I'm just using stainless steel prep bowls for storage. You just need to make sure you cover with plastic wrap very well. Try to make sure there is as little air as possible between the plastic wrap and the ice cream. Go so far as to hand smoothing the wrap over the ice cream.

                Air is the enemy of ice cream.

                1 Reply
                1. re: fini

                  In regards to Whole Foods, I would assume the "cardboard/paper" soup container would be better than the plastic to-go containers. These seem the most similar to a store-bought container. I am making ice cream today and plan to freeze in the soup containers from WF. Any have experience with this?

                2. An old thread, but I've found the best to be rectangular shallow flat containers for perfect scoops that curl just like they should every time, and they use freezer space more efficiently than round containers.

                  2 Replies
                  1. re: David A. Goldfarb

                    Hear, hear Goldfarb! For my homemade ice cream I also use shallow (3-4" high x 8" wide approx.) BPA free rectangular plastic containers from the Dollar store and they're amazing! The ones I get are pretty sturdy - definitely not flimsy and I've never had a problem - scoops out like a dream! Not sure about some of the others posters comments about freezer burn, but I've had mine in the freezer for months and it still tastes fresh; HOWEVER, I'm just about to make another batch, and wondered if anyone had any ideas other than saran wrap for covering the ice cream within the container. Yes, I've had success with mine not getting freezer burn, but would like to experiment with this next batch. What about parchment paper, wax paper... anything else??

                    1. re: Moimoi

                      I use wax paper, which has been great.

                  2. Cheap Cambro tubs come in 1 and 2 quart/liter sizes. They have lids that are extremely secure and airtight. They don't get brittle when frozen. They have broad accessible surfaces that make it easy to both load in freshly churned ice cream quickly and scoop out firm ice cream cleanly. And they're supremely versatile in cooking and storing all manner of foods. Should you want or need to put the cured ice cream in the microwave for a few seconds to make it more scoopable, Cambro tubs are equally at home in freezers, fridges, dishwashers and microwaves.

                    Pressing plastic wrap on the surface of the ice cream can be effective to prevent ice crystals in storage containers that aren't completely air tight but I've never found it necessary with Cambro tubs.

                    Meanwhile, I don't mean to be endorsing a specific manufacturer but I just don't know anything that's as versatile and well designed for a variety of cooking applications. Any and every restaurant supply has them in a whole range of sizes and they're also available online.

                    3 Replies
                    1. re: rainey

                      I'm sold rainey, but given that there are many types of Cambro containers, could you please be more specific as to the type of container, e.g. an image link???

                      Also, just wondering if you have any thoughts on which suppliers in TO have the best prices (for these containers and other stuff - to boot)? Nikolaou, Nella?? Does Sasmart sell these? Any suggestions? Your feedback is appreciated.

                      1. re: Moimoi

                        Here's a link to the 2 qt. one I use (my ice cream makers make from 1.5-2qts).

                        Not endorsing this retailer. Don't know anything about it -- I just googled an image of Cambro.

                        Don't know of any TO sources -- I'm in Los Angeles. I'm sure, tho, if you call a local restaurant supply they'll have them. Or google an online retailer on your side of the border.

                        1. re: rainey

                          Cambro storage containers are wonderful. I found them a few years ago and use them for most of my storage needs,flour,sugar,rice,etc. I have had no experience in making and storing ice cream so can't comment on that. They come in both round and square and stack beautifully. All restaurant supply stores carry them.

                    2. I re-use old plastic ice cream/sherbet tubs (up to 1 gallon sizes) -- who would have thought they would work well for storing your own ice cream. Reduce re-use recycle!