COWSAR 1 Quart Ice Cream Maker Machine with Built-in Compressor, Fully Automatic, No Pre-freezing, 1 Hour Keep-cooling, Easy to Clean

Easy to use, fairly easy to clean, decent instructions for use.What I liked most was that I could make several batches in a row, without having to refreeze the bowl, thanks to the built-in freezing function.Not super quiet but not terribly loud either - I'd say it was OK as far as noise goes.Just what I needed, a way to consume even more calories in a day! But it's worth it for delicious homemade ice cream, just how you like it!

Luckily, it’s fairly simple to operate. Easy to clean. It’s also fairly quiet, and seems to be very sturdy, I wish I could leave it on my counter, as it’s a bit heavy for me to schlep around at my age, but it’s doable. I like not having to put tubs in the freezer, or keep them in there, and to have the ability to make ice cream on demand. Depending upon where you read, this has 1-qt, 0.9-qt, or 0.8-qt capacity and they recommend not filling it past the maximum fill line. There’s a minimum fill line as well. I’d recommend filling it midway between the lines. I went to the maximum fill line with the first half of my buttermilk base and had to add just a bit of half and half as the rest of the base was not quite up to the minimum fill line. It’s easy to do two consecutive batches, or put the unchurned base in the fridge and churning it the next day, and you could vary the second half with mix-ins, different mix-ins, or flavorings. Not a bad thing at all. I was extremely pleased with the smooth and creamy Buttermilk Ice Cream I made. It even surpassed my Cuisinart Ice Cream Maker. I have wanted a compressor-style ice cream machine for years, but couldn’t justify spending that much money. This Cowsar is reasonably-priced, and I saved more buying it during a flash sale. It’s a good size for me, and the ice cream is superior. I have had ice cream from hand-cranked freezers, electric models that need ice cubes and salt, or have tubs that need to be pre-frozen, and this is the easiest and best ice cream with a lot less cleanup. I highly recommend it. My worst con is that the instructions will leave you confused and make your head spin.Additional Notes: Swap the word “Single” in the instructions for “Only” and it will be clear that “Single Stirring,” and “Single Refrigeration” modes mean that these stir without refrigeration, and refrigerate without stirring. The only mode that stirs and refrigerates is the ice cream mode. It’s a money-saver. I was near an ice cream shop yesterday and wasn’t even tempted. I kind of wished after the fact, that I had checked the prices. I didn’t. I am sure I would have felt faint. I just waited to get home to my homemade coconut ice cream.

Very easy to assemble and use, and it works. I started with a warm mix and had gelato firm enough to eat in under 40 minutes. It's a nice slow churn so it works really well for gelato I think.Designed for easy cleaning. The paddle connects semi-loosely to the lid/motor assembly -- that's a feature, not a bug. If you take the lid off to check the ice cream after it's firmed, the paddle will disconnect but that is better than stressing or breaking something. Just fit the hole back over the paddle and reconnect the lid carefully.Obviously this machine is not designed for industrial use, so use it with care and common sense. When the mix gets stiff and the motor is working hard, it should turn off automatically but you can turn it off early and you can serve something soft, or put it in the freezer and firm it up (or put it into popsicle molds which works great)

Makes great ice cream and frozen yogurt. It's much faster than I thought it would be. I had to try different amounts and ingredients to get it right. My only issue with my machine is the yogurt setting. It only gives an option of 4 to 24 hours on the timer and nothing ever happens. The ice cream setting does does work for frozen yogurt, not sure what the difference would be. For the price, I don't mind,just odd..

So I have been doing keto or low carb for awhile now and sometimes you really want ice cream... so you find yourself at the store and the super tiny, hardly any, low carb ice cream options are almost 7 bucks... that's too much I tell ya. Now I can make them at home... and I also know every last ingredient that goes into it. I have had a great time making my own ice cream and good news, you don't have to make a low carb version lol. I don't feel like this is difficult or complicated. I can make a batch fairly quickly and clean up doesn't take me long either. Now I want to share some secrets for making a tasty low carb ice cream, so feel free to move on if it's not your thing. I've been purchasing sugar free coffee syrups. The Splenda versions are on the less expensive side and have been the best flavored. English Toffee and Caramel have both been very good and I don't add any other sweetener to the mix... for the most part. I read on a webpage that using sugar in your egg yolks when tempering helps the process so I'll add some low carb sweetener there. I've found the egg yolks help with the freezing process after taking it out of the machine. I've made several versions and sometimes it seems to just make a block of ice, but those were in the beginning.... the yolks help but it can be pretty solid after spending the night in the freezer. It's super soft thought when taking it out of the machine. I've been mixing heavy whipping cream and half and half, and that's pretty much it. I'm an experimental cook, so I have no measurements to give, but I've found I like to make about a pot full and split it into two separate containers and leave in the refrigerator until it's cool/cold. This allows me to make one batch at a time and make another one another day. There is a maximum and minimum line on the inside of the removable container, so you'll know how much to use. Good luck on your ice cream adventures!