This option is usually budget-friendly and will make delicious desserts. Pre-frozen bowl: This type of ice cream maker uses a liquid-filled insert bowl that you have to freeze for six to 24 hours before you can use it to churn ice cream (check the manufacturer’s instructions for recommended freeze times). The similar, smaller-capacity, 1.6-quart Whynter ICM-15LS is a good option that makes denser ice cream and usually costs less than the ICM-201SB, though we’ve found that the price difference between the two machines fluctuates quite a bit. This ice cream maker, like most compressor-cooled models, is pricier than those that require you to pre-freeze the bowl. Although the shallow removable bowl can be a little slippery to handle, scooping out frozen treats from the bowl and cleaning it were still easy tasks for us. It comes with multiple modes and a timer to fine-tune your dessert making. The ICM-201SB is taller than most other ice cream machines we tested, but it has a smaller footprint so it takes up less counter space. So if you prefer a lighter, more mousse-like texture, you may love ice cream from the ICM-201SB, but if you like denser ice cream, you may prefer one of our other picks. In our 2021 tests, the ICM-201SB made fluffier ice cream than other models we tested the results were still delicious, as well as significantly less icy than ice cream from budget models like the KitchenAid attachment we tried or the Nostalgia ice-and-salt machine we tested. We’ve tested several Whynter ice cream makers since 2017, and this model continues to edge out the others.
With a self-cooling compressor model like the Whynter ICM-201SB, you can make multiple batches of ice cream in a day without having to pre-freeze an insert.
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