COWSAR 1.1 Quart Ice Cream Maker Machine with Built-in Compressor, Fully Automatic, No Pre-freezing, 2 Buttons Control, 1 Hour Keep-cooling, Easy to Clean

This ice cream maker is easy to use and easy to clean. I make frozen yogurt with fruit whenever my grandchildren visit. I really like how easy it works - no ice, no pre-freezing. I also like the small size - one batch starts with 2 cups of blended fruit, yogurt, and water, which makes 3 servings in about 30 minutes.

This ice cream maker is really good. It is easy to use! Put your mix in the maker, close the lid and set the timer! The grands were soooo excited to be able to make batch after batch without having to stop and freeze container! Good value for the money, not too noisy. The only draw back is the container is small, it says a quart but it seems smaller.

I actually like the petite size, which makes a maximum of one large or two modest servings. I don’t find home-made ice cream to store well long term, so the smaller size of the cowsar ice cream maker seems ideally suited to the circumstances. Yup, it’s a bit loud, but hey, how could it not be? We leave it to do its thing in an unused room, and check on it often. Not only is the bowl smaller than other brands, the overall footprint is smaller, a help when it comes time to store it. Other reviews mentioned that it’s easy to reverse the clear plastic lid and then think it isn’t working, but I think it bears repeating. Good product, and tons of fun. Love the comparative affordability, too!

We make ice cream every night. Sometimes more than once.It takes about half an hour and makes plenty to get your ice cream fix.Milk + about 5 tablespoons of sugar + extract(Vanilla + coconut extracts, rum extract + raisins, mint extract + chocolate chips), or milk with protein shake powders or Ovaltine, or with a can of pie filling and milk.Or water + sugar + can of sliced fruit in juice (rhubarb)It's a great way to limit the excessive fat and sugar calories and to get an awesome fresh ice cream at home.Moderate sound. Compact enough to keep on the counter and easy to move.

Bought this for my son who likes Blue Moon Ice Cream which is sometimes called Smurf Ice Cream. It is mainly found in Minnesota, Wisconsin and other northern states. It is great for your creative side. If you can think of it you can make it, just watch out for over flavoring or coloring the ice cream. If you make a mistake it is only a quart that you toss. I like it except is takes longer than what is says to get thick enough to put in the freezer to really harden. It was worth the price.

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!

Nice product but the paddle stops when the sides of the tub freeze. The ice cream isn't done forming when this happens. You must stop it and scape the sides clean of frozen cream so the paddle will move again.

This machine was in my watch list for a while before I convinced myself and I'm glad I did. It's great! Perfect for small batches. It does make some noise but it's not too bad, especially since it uses a compressor instead of requiring pre- freezing a bowl. It was easy to use and almost no excessive mess if used correctly.TIP FOR SUGAR FREE RECIPES: do some research first. My first sugar free batch had great texture but I badly overestimated how much Splenda to use. That's my mistake though. Lol. Live and learn.