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Just bought ice cream freezer-- what to make?

I just bought the Cuisinart ice cream freezer, and need to inaugurate it tomorrow. What is your favorite recipe? I'm kind of thinking lemon or mango sorbet, though I may get overruled by my two teenage sons, who may demand mint chocolate chip ice cream. I have a bag of really good frozen cherries in the freezer, some tiny chocolate chips and vanilla ice cream would be good... (how does this freezer do with add ins like that, any experiences to share?)

Also, while I'm on the topic, if I sub lighter cream for the heavy cream the recipe calls for, will it wreck the texture and effect the freezing? (Or just not be quite as creamy, sad I know, but I am watching my weight). (I like the fact that compared to my old fashioned ice cream freezer, this one only makes a limited amount.)

Any especially delicious frozen yogurt recipes?

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  1. Get this book ASAP:


    If you want something funky, I recommend this (better after one day of freezing):

    1 Reply
    1. re: marthadumptruck

      Wow -- that Roquefort and honey ice cream from David Lebovitz sounds delish!

    2. You are gonna have soo much fun! Mix-ins are easy: you'll know as you watch the process when to put the goodies in. Remember to macerate the cherries in either something alcoholic or sugar to keep them from getting too hard to chew. I love texture in frozen treats but not the tooth breaking kind. Nitty Gritty Cookbooks do an Ice Cream Machine book that I've had good results with. Enjoy!

      2 Replies
      1. re: marthasway

        See the posting "Mark Bittman's Cornstarch Ice Cream" on this board for some great ideas.

        1. re: Barry Foy

          I would start out with some fresh peach ice cream.

      2. Lucky you. I have one and I love it, I've tried quite a few although I'm guilty haven't tried the mix-ins yet. I love the Lemon Sorbet.
        Have fun!!

        1. I got one thinkiing: oh, sorbets... but I have not gotten past the icr cream!
          You should immediately purchase Ben & Jerry's Icecream and dessert book. The french vanilla is divine. Mix in frozen fruits. The recipe for chocolate in the cuisinart booklet is a-okay.
          Keep it full fat.

          1. I'm so glad you are all encouraging, I bought it on a whim and thought maybe I was being silly... I can hardly wait for the tub to freeze. Are the results edible immediately, or if I like hard ice cream/sorbet, am I going to want to put it in the freezer for a bit before eating? (if I have the self-restraint)

            1. I have a Krups freezer with the freezer bowl. I always sub lighter cream for at least half of the heavy cream because the freezer makes the ice cream so creamy textured that the heavy cream seemed superfluous. I had a much better result with getting the falvors to show through with less heavy cream. I have made a dark Sharffenburger chocolate icecrfeam that tasted like truffles, a sharp and lovely lemon ice cream, mango sorbet, and some stranger flavors like Earl Grey and fig. Banana ice cream was really good, too. I need to get that thing in the freezer again. If any of the ones I mentioned sound especially good, I can try to get the recipes to you.

              2 Replies
              1. re: WCchopper

                I'd love to hear about the banana ice cream. Sounds yummy. Thanks.

                1. re: Anne H

                  We used Alton Brown's recipe on foodtv.com . It really helps to freeze the bananas! I hope this will link you to the recipe!


              2. Lighter cream will not make a noticeable difference in the ice cream. Most of the recipes I've made use 2 c. cream to 1 c. milk (and I even use 2% milk) and the ice cream is creamy, doesn't get icy, and scoops just fine.

                If you buy one ice cream recipe book, please buy The Perfect Scoop by David Lebovitz. It will have basic ones to get you started and fancy ones for dinner parties. It also had brownie and waffle cone recipes. Also, make the frozen yogurt recipe, but with a little less sugar. There's a good thread on this board somewhere... here:

                I have the Ben & Jerry's book and it's not the same - if I want B&J ice cream I'll go buy the pint.

                My Cuisanart makes great ice cream right out of the bowl. It's a little soft, but absolutely ready to eat without having to put it in the freezer. Make sure you have someone ready to help "clean" the paddle while you scoop ice cream out. Enjoy! You'll have so much fun with this.


                1. I love blueberry ice c ream and coconut ice cream. those flavors work in the ice c ream format. still trying to make chocolate work. I love everything chocolate, but I'm not that happy with that flavor yet.

                  1. Personally I would suggest checking out the cookbook: "The Sweet Life desserts from chantrelle" for Ice cream and sorbet ideas, such as coconut-creamcheese ice cream(!). But I shall supliment my own personal idea for you: whilst they are in season, try getting some good figs, preffarably turkish or black mission and making fig+maderia ice cream.
                    With chocolate I imagine it would be heavenly, and you could probably do it as a sorbet aswell...

                    1. This recipe for butter pecan ice cream is incredible


                      1. Check out the recipe for blueberry cheesecake ice cream at www.cookinglight.com I made it last summer and it was really good!

                        1. Be sure and follow the instructions, and that you chill, chill, chill your ice cream base, and freeze, freeze, freeze the canister for AT LEAST the recommended time in the colldest part of your freezer. Otherwise, things won't set, and you will have a milk shake. Start with a classic vanilla custard recipe, and I don't think light cream would hurt TOO much! Add in fresh summer fruits after it has turned, and is set. Otherwise, they get broken up too much (unless you like that).

                          Note about ice cream headache: i understand that if you experience brain freeze, simply place your tongue up against the roof of your mouth until it subsides. Has worked for me.

                          Have FUN!

                          1 Reply
                          1. re: alkapal

                            We made mint chocolate chip ice cream last night, YUM. It didn't freeze as solid as I would like, but was fine after a couple hours in the freezer. I'll super chill the ingredients next time and see if there is a difference. My experience with the old fashioned kind of ice cream maker (ie, ice and salt) was always that ice cream had to freeze more after it came out. Though the canister is obviously colder than the salt/ice.

                            I did use half and half and 1% milk, and the ice cream was good, but if I was going for perfection rather than health, I'd use the heavy cream.

                            Tomorrow, lemon sorbet. We're going on vacation for two weeks and seriously thinking of taking the ice cream maker along...

                          2. I had cantaloupe gelatto in Barcelona that was incredible. If you follow a normal fruit ice cream recipe and substitute in cantaloupe should turn out well. I have never seen it in the states, but it was wonderful!