Whynter Ice Cream Maker Machine Automatic 2.1 Qt. Upright with Built-In Compressor. LCD Digital Display & Timer. No Pre-Freezing. ICM-201SB. Stainless Steel

The model ICM-201SB, 2.1 qt. Ice cream maker was given a top rating by Americas's Test Kitchen. That was all I needed to know after having read up on the various machines and brands. I read up on making ice cream and my biggest concern was avoiding icy ice cream. I figured my leaning curve would be rather long, so I was amazed that my very first batch of ice cream (French Vanilla) turned out creamy and perfect. I got rave reviews from our dinner guests. One of the comments was " I wondered why you would go through all that trouble when you could have brought ice cream home from the store. Now I understand. The depth of flavor is over the top" (I have sophisticated friend who really do talk like that :) ). So far I've made the French vanilla, strawberry with strawberries picked from our garden, and Rocky Road that finally had a rich dark chocolate flavor I could never find with the store brands.

This is my first use of this whynter ice cream maker. WOW! Fabulous machine. It’s easy to use and extremely quiet. My husband is impressed with the level of almost no noise, except for a quiet whirring. There is no need to remove and pre-freeze the bowl because of the built-in compressor. I am making their chocolate Oreo ice cream recipe. I was concerned about when and how to add any add-ins like chocolate chips, or Oreo cookie pieces. The start-pause function allows for you to pause, then remove the lid, add, then start again. I am impressed. It’s a bit pricier than the competition, but worth it. Buy this machine!!

I had this ice cream machine on my wish list for a long time and I finally made the purchase during Amazon Prime Day. The shipping was super fast and the machine arrived very well packaged. I used it the very next day, followed the instructions on the manual and made strawberry ice cream. The machine is super easy to use and I had delicious ice cream in 30 minutes. I used it again the following week and made our favorite - cookies and cream ice cream. My family were delighted :)
I wanted to use it a couple of times before I write a review. It works like a dream. I usually prepare the custard the night before and let it chill overnight. The next day churn it in this machine and then put in the freezer. The ice - cream comes out excellent every time.
I will keep exploring with this machine in the weeks to come. The machine itself is super easy to clean and very easy to use. I don't know why it took me this long to purchase it, I wish I done it way before. No more freezing bowls ahead of time. This machine does it all!
I hope if someone is reading my review and is on the fence about purchasing this machine ,I am here to assure you, you won't regret you made this purchase! I am super happy I did.

We had previously purchased a Ninja CREAMi ice cream maker, but took it back to Costco. Having to prep everything a day in advance and have extra containers in the already cramped freezer didn't fit our lifestyle.

Tonight, we are in the process of making our third batch of ice cream since receiving the ice cream maker on 2025.07.22. Our first batch was vanilla, the second vanilla with chocolate chips, and tonight's batch is our first attempt at chocolate. My 16-year-old son participated in making the first batch and fully took over for batches two and three. The ice cream comes out the consistency of soft serve, which is perfect for my son, and after thirty minutes in the freezer the consistency is that of hard pack, which is perfect for my husband and daughter. In each case, the prep, churn, and clean-up were completed in less than 90 minutes - perfect for spur-of-the-moment movie treats. The final product is creamy, rich, and tastes wonderful. Knowing that all the ingredients are natural is a huge plus.

I encourage every ice cream lover to purchase this product!

I love home churned ice cream. I previously used old fashion wood churn with electric motor, ice, and rock salt for freezing. Home made is the best. I decided to get a more automated home churn and researched types. I chose the Whynter ICM 201SB Automatic compressor Ice Cream Maker. One of the best items I have purchased! It is extremely well built. Very well designed. Very simple to use with great recipes. From start to finish, it made 2 quarts of delicious fresh picked peach ice cream in about 45 minutes!!! The machine is very quiet and can easily have conversation right next to machine. My old wooden motor churn was so loud, I had to take it to the deck outside. Very impressed!

The Whynter ice cream maker is a powerful, compressor-based machine that makes smooth, creamy ice cream without needing to pre-freeze the bowl. It’s fast (30–45 minutes per batch), easy to clean, and great for frequent use. it’s a bit bulky and slightly noisy, but its performance and convenience make it a top pick in its price range. Ideal for serious home dessert makers who want consistent, high-quality results.

Why did you pick this product vs others?:
I hit a home run with this Whynter Ice Cream Maker! I purchased the Whynter Model ICM-201SB. I did a lot of research before purchasing this particular brand and model. It’s currently Consumer Reports top rated ice cream maker and I can certainly see why. 

The ice cream maker makes the best ice cream I’ve ever had. I love that I can make whatever flavor I want and can also make gelato and sorbet. The ice cream texture is perfectly creamy even after two weeks in the freezer, I have read that other models produce ice cream that becomes grainy after a day or two in the freezer.

I love that I can make large batches because it produces 2 quart batches at a time. I also love that I don’t have to freeze the mixing bowl ahead of time, like many other brands of ice cream makers require. Additionally, the ice cream maker stops turning automatically when the ice cream becomes solid so the motor doesn’t overheat. Then the Extended. Cooling Function kicks in and keeps the ice cream cold until I can take it out. This is really convenient if I’m in the kitchen preparing a meal because I don’t have to worry about taking the ice cream out immediately. Cleanup is a breeze.

Hint: purchase an extra stainless steel mixing bowl. That way you can make double batches easily or make two different kinds of ice cream quickly.

After searching product reviews, I opted for the Whynter stainless steel model and have no regrets. The entire machine is well made, easy to run, runs efficientl, makes perfect ice cream every time, and clean up is easy! I really like having a built-in compressor. Trying to find room in my freezer for a mixing bowl was always a problem and this is probably why my old less expensive ice cream machine ended up in my basement and collected dust. Wife and I couldn't be happier with the Whytner!

TL;DR: It’s nice to make something that tastes so good and can easily be made with just a few simple ingredients. It’s a big step up over mass-market ice cream or sorbet, much better even than the premium brands.

After much research, I decided to get a Whynter ice cream machine. I wanted a large capacity and chose this one because it’s vertical and fits my storage space the best.

I’ve made 5 batches so far: 4 ice cream and 1 sorbet. Every batch has turned out great and was very easy to produce. The machine is actually very simple to use, with only a couple of controls besides the power button. Each batch completed in 25 to 35 minutes. The timer is set to a default time of 60 minutes, but that’s a maximum, not the actual time required. The time required varies based on the size of the batch and the starting temperature. My longest churn time of 35 minutes was with my hottest starting temperature of 42°F (5°C). Also, 60% of the bowl is the maximum fill capacity (top of the mixing blade), so I made sure not to exceed that.
Taste, texture, and flavor depend on the recipe you use, but they provide a book with dozens of recipes. Thousands of additional recipes are available online as well.

Maybe the best part of the machine is the simple cleanup. It’s really just cleaning the stainless steel bowl and the plastic mixing blade, that’s it. The manual says not to put them in the dishwasher, but since they’re so easy to clean, there’s no need to do that anyway.

It was time to replace our old and venerable Cuisinart freezer bowl ice cream maker after 25+ years. I decided to look at upright ice-cream makers with a built-in compressor. Most reviews named Whynter as one of the best ice cream makers. I chose this one, because it's an upright with a small footprint, and the 1.26 quart since there are only 2 of us.

After allowing the machine to sit on the counter for 2 hours, per instructions, I made my first batch of ice cream. Knowing that it was out for delivery, I had my mixture done and chilling in the refrigerator. Needless to say, it came out perfect.

The machine starts at a default of 60 minutes, so I set my phone cooking timer for 60 minutes. It had already stopped and the ice-cream was so frozen, I couldn't get the paddle out easily. I didn't want to force it, so I got out what I could and by that time, the paddle came out.

I've learned that the freezer stops churning at round 30-40 minutes, using the recipe that I use. I set my cooking timer app for 30 minutes, and if it's stopped, I get the ice-cream out and into storage; if not, I let it continue to churn for another 10 minutes.

I've made 3 loads, one right after another. Yes, the ingredient cannister will freeze to the inside of the machine. It's because there's frost on the outside from the previous load and air humidity. Simply empty the ice-cream into your freezer container, then add a cup of hot water to the can; it'll let loose immediately.

You can prevent this from happening by spraying a small amount of any cooking spray to a cloth or paper towel, then rub it on the OUTSIDE of the ingredient holder, sides and bottom, which will prevent it from sticking.

I prefer to make old-fashioned ice cream or gelato, but both require a cooked "custard" base with egg yolks. With the astronomical price of eggs, I've found a couple of ways to circumvent the eggs without compromising flavor or texture.

"American" modern ice-cream simply calls for a 2 to 1 ratio of milk to cream, plus sugar, and vanilla. There's nothing wrong with this. We prefer the richer texture and taste of the old-fashioned variety. I've found 3 solutions:

1. Sicilian gelato. This uses cornstarch instead of egg yolks in the custard base. It also uses a 1 to 1 ratio of cream to milk. You can find a recipe easily on the internet. Like the old-fashioned recipes, this requires cooking, then cooling completely in the refrigerator prior to mixing with cream and freezing. I've found another way of creating an old-fashioned flavor without cooking.

2. I use one 3.4 ounce package of instant vanilla pudding with 4 cups of milk, which makes a thickened base of the right consistency. I mix it with 2 cups of cream. I reduce the sugar and add vanilla for our taste. You can use sugar free pudding mix with a sugar alternative for people who don't like or can't eat sugar. It comes out like old-fashioned ice cream without tasting like pudding.

I know many of you may not like all of the ingredients in instant pudding. Frankly, neither do I. I make my own vanilla extract, so I prefer an alternative to the pudding, so I came up with a third alternative.

3. I use .75 ounce (21g) of an instant (no cook) modified food starch, in place of the pudding mix. I have a biochemistry degree. Modified food starch is simply food starch that's heated and pressed, which changes its structure, allowing it to thicken liquids without heating.

The Whynter ice-cream maker makes beautiful ice cream without ice crystals. It freezes the mix more solidly than a maker that uses containers that require pre-freezing. I already have a yogurt maker, so I look forward to making frozen yogurt. We're also going to make frozen drinks. I've made homemade butter with my mixer. That's on the bucket list too.

I’ve had the Whynter 2.1 Quart Ice Cream Maker (ICM-201SB) for about while now, and I can confidently say it’s one of the best kitchen appliances I’ve ever purchased. If you’re even slightly serious about making your own ice cream, gelato, or sorbet at home, this machine is a game-changer. It’s not just good—it’s dependable, efficient, and turns out consistently excellent results every single time.

Setup and First Impressions

Unboxing the machine, you immediately get the sense that this is a quality appliance. It’s built solidly with a clean, modern look that actually feels at home on the counter. The footprint isn’t small, but for what it does—and the fact that it has a built-in compressor—it’s surprisingly space-efficient and upright in design.

Setup is minimal: take it out of the box, plug it in, and you’re ready to go. No need to pre-freeze a bowl 24 hours in advance like you have to do with cheaper models. That alone makes it worth the price for me. Being able to decide on a whim to make ice cream and have it ready in under an hour? That’s a luxury I didn’t know I needed until I had it.

Performance and Use

This machine delivers. The built-in compressor chills quickly and keeps the mixture cold throughout the process, which makes a big difference in the final texture. I’ve made traditional vanilla custard bases, fruit-forward sorbets, dairy-free chocolate, and even experimental flavors like Earl Grey and honey-lavender. Every single batch has come out smooth, dense, and creamy—never icy or gritty.

You pour in your chilled base, set the timer (usually 45–60 minutes depending on the recipe), and let the machine do its thing. It’s quiet enough not to be annoying, and the motor is clearly strong—no straining, even when the mixture starts to firm up toward the end of the cycle.

The 2.1-quart capacity is more than enough for most needs. I typically make about 1.5 quarts per batch and still have room to spare. Cleanup is simple, too: the bowl, mixing paddle, and lid all come out and are easy to wash by hand.

Extras and Thoughtful Features

There’s a “keep cool” function that kicks in after churning to hold your ice cream at serving temperature if you’re not ready to scoop it right away. It’s surprisingly handy, especially when multitasking in the kitchen.

There’s also a well-timed beep alert when the cycle is done. It doesn’t overdo it, just a friendly reminder that your frozen treat is ready. And the included recipe booklet, while basic, is a decent starting point if you’re new to making ice cream at home.

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Pros:
• Built-in compressor means no pre-freezing—make ice cream on demand
• Consistently smooth, creamy texture with every batch
• Generous 2.1-quart capacity is great for families or entertaining
• Upright design saves counter space
• “Keep cool” function is genuinely useful
• Easy to clean with removable parts
• Strong, reliable motor handles thick mixtures without issue
• Works well for all types of frozen desserts (ice cream, gelato, sorbet, frozen yogurt)

Cons:
• Takes up some counter space and is a bit heavy (not a problem if you leave it out)
• Slightly loud during operation—not obnoxious, but noticeable
• No pre-cool function (though the compressor kicks in fast)

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Final Thoughts

If you’re on the fence about getting a compressor-based ice cream maker, don’t be. The Whynter ICM-201SB takes all the inconvenience out of homemade frozen desserts. It lets you focus on flavor and creativity without having to plan 24 hours ahead or fuss with freezer bowls.

I’ve used it for everything from indulgent party desserts to dairy-free weekday treats, and I’ve yet to find something it doesn’t handle beautifully. It’s a reliable, well-built machine that does exactly what it promises—and it makes some of the best ice cream I’ve ever had, hands down. Highly recommended.

I've had mine for a couple of weeks too, and I think it's fantastic. A couple of things-

-- I know it shows in the manual that the mixture should not go above these things on each side of the churner, BUT I found it better be a half inch BELOW that. It still gets on the underside of the plastic cover as it churns, but then at least it keeps the mix a bit lower and stops any chance of overflowing the bowl. I actually think it wouldn't matter anyway as the bowl seems to sit in a pretty tightly gasketed ring, so maybe I'm being overly cautious.
Either way, I'm still quite happy to get 2 Qts (4 pints) of really good ice cream instead of the 2.5 Qts it claims to make.

To get the most actual ice cream out of it, add any mix-ins (choco chips, nuts etc) into it AFTER it has finished freeze churning. When it's done churning, it is soft serve consistency... so I turn it out into a big bowl, THEN I mix in the mix ins (gently so as not to incorporate a lot of ice crystal forming air into it). Then I pack it in pint containers tightly, (using the handy plastic flat spatula thing that came with the machine), cover with a circle of parchment paper against the top of the ice cream, and put them all away in the freezer at least overnight.

--- If your ingredients are cold (should not be frozen) when they go into the churn bowl, it can take substantially less time than the 60 minute timer is set to default for. If you come back in 60 minutes and the machine is not still churning, it has probably stopped churning and already gone into 'just chill' mode. This will make it more difficult to get the churn bowl out.
That plastic spatula thing that comes with the machine is handy here. First try to hold the handle on both sides of the bowl close to the bowl's top (instead of at the top of the handle) at both of the handle's hinges. Try to pull straight up wiggling a tiny bit. If your churning stopped minutes before and it went into keep cold mode, that bowl will be really tightly held to the frozen sides of the machine. Take the flat spatula thing and (GENTLY) put it between the very top of the bowl and the side of the machine it's against (BUT ONLY about 1/4 inch down!!) and move it back and forth. It will sort of break a vacuum hold. Do it 4 or 5 more times in different places around the bowl and then try again to pull it up. Just be careful not to jam that thing down too far or back and forth to hard. This has always worked for me with no apparent damage to anything.

Most of my ice cream recipes include 2 TBS of some kind of liqueur (raspberry, hazelnut, coffee, cherry etc) which will help it from getting so rock hard. It shouldn't be added until the last few minutes of churning, as it can affect the freezing too early) OR after churning and after it's gone into another bowl to add mix ins to, before packing (my preferred method).
Commercial ice cream has up to 25 percent more air whipped into it- more money for the manufacturers for less actual product- which makes it more 'fluffy' and also less hard in storage. You can leave the liqueur out of course- either way your homemade will be more dense (more flavorful if you ask me). As to the hardness- 2 things can help- keep it in a freezer that's part of your fridge as opposed to an upright or chest type freezer. Or.... don't worry about any of it, and just leave the pint out on the kitchen counter to soften a tad, for 10 minutes, before you dig in. OR dig it out when rock hard, put in a bowl and microwave for 10 seconds or so. You really can't go too wrong, right?

The very few recipes that come with the machine (in the manual) are pretty useless to me (for the egg reason). I went on their web site but couldn't even find any there.
I got 5 books from Amazon for ice cream recipes (and sorbets, sherbets, etc). Since I make egg free ice creams only (since 'custard-style' recipes are WAY TOO MUCH work with the cooking and tempering the eggs with the dairy), I have found only one book that has more great egg free (also known as 'Philadelphia style') recipes. That was the 'Perfect Scoop' by David Lebovitz. Very nice book, great recipes, great photos.

A favorite recent recipe I made was Peach, Vanilla, Pecan ice cream-
1 (14 oz) can sweetened condensed milk; 1 pint (16 oz) of half and half; 3 cups of uncooked peach puree made from unpeeled (but washed), pitted & chopped peaches pureed in a bowl using an immersion blender; 1 TBS vanilla; 2 TBS raspberry liqueur (added along with the nuts AFTER it came out of the churning bowl into another bowl before packing); 1 cup chopped pecans. I'm sorry to say I don't remember how much this made (ounce wise), or whether I might have also added al cup of whole milk to it also. But the combo of sweetened condensed milk, half and half and whole milk is a great EASY way to get ice cream fast.

For chocolate= instead of the peaches- add 4-5 TBS dutch process (dark, european-style) cocoa and 1/4 cup of hersheys syrup, with 2 teaspoons of vanilla, to the dairy combo. Instead of nuts, add in (after freezing & churning and turning out into another bowl) 1/2 to a cup of mini chocolate chips and instead of raspberry liqueur add 2 TBS of Kalua (coffee liqueur) either a few minutes at the end of churning, or with the chips.
Don't be afraid to TASTE the mix before you freeze/churn it!! There are no eggs so it's safe to taste- it can then be most to your liking (less vanilla etc).
I must say this taller machine fits much better in my kitchen than the wider would. It is quite heavy (as all compressor machines are), so it's not something you want to put on a lower shelf to pull up to the counter to use. But all summer long, this sucker will be sitting on my counter and will be keeping me in ice cream heaven. It appears to be well made, quiet enough when in use, easy to clean, easy to use and I only need to make 16 batches of 4 pints each to pay for itself (our favorite was 5$ a pint before).
I think this machine will have no trouble managing that (certainly better than my husband and I can manage eating it all- so it's been a great summer gift to friends !!)