Ice Cream Maker Types: Compressor vs Freezer Bowl
A freezer bowl ice cream maker is cheap but needs its bowl frozen first, a compressor model chills itself for batch after batch, and others spin a frozen base.
By Amanda RoseContributing writer.
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The short answer
Home ice cream makers come in three main types:
- Freezer bowl: a double-walled bowl filled with coolant goes in your freezer ahead of time, then a motor turns a paddle while the bowl chills the mix.
- Compressor: a built-in refrigeration unit, like a tiny freezer, cools the bowl while it churns. No planning ahead.
- Freeze then spin: you freeze the base in a tub first, then a blade shaves and whips the frozen block into a soft texture.
The right type depends on how often you make ice cream, how much counter and freezer space you have, and how far ahead you like to plan.
Compressor vs freezer bowl ice cream maker
| Freezer bowl | Compressor | Freeze then spin | |
|---|---|---|---|
| Example | Hamilton Beach 68880 | Whynter ICM-201SB | Ninja CREAMi NC300 |
| Planning ahead | Freeze the bowl first | None | Freeze the base for about 24 hours |
| Batch size | 1.5 quarts | Up to 2.1 quarts | 470 ml tub |
| Back-to-back batches | Only with a second frozen bowl | Yes | One tub per frozen base |
Hamilton Beach tells owners to prefreeze the bowl before every use and says ice cream can be ready in as little as 20 minutes once the bowl is cold. How long the bowl needs depends on how cold your freezer runs, so check the manual for your model.
Whynter states that its compressor model needs no pre-freezing and that most batches finish in 25 to 40 minutes. The trade-off is size: Whynter lists the unit at 24.25 pounds and about 12.5 by 10.75 by 14.25 inches, a lot of counter space next to a bowl model.
Ninja asks you to freeze the base in its tub for about 24 hours on a level surface. The machine then shaves the frozen block from the outside in. It suits people who like to prepare a few pints ahead and finish them one at a time.
How to choose an ice cream maker
- Count the batches. If you make one batch now and then, a freezer bowl does the job. If you want two flavors in one afternoon, a compressor avoids waiting for a bowl to refreeze.
- Check your freezer. A freezer bowl or a set of tubs needs a flat spot in the freezer. A compressor model needs none, but it needs a place on the counter or in a cupboard.
- Look at features. Some compressor models keep the finished dessert cold after churning. Breville says its Smart Scoop can keep a batch chilled and churned for up to 3 hours and offers 12 hardness settings, from sorbet to ice cream.
Is an ice cream maker worth it
It is worth it if you will use it often, want flavors or diets that stores rarely carry (dairy free, low sugar, a favorite fruit), or enjoy the process. It is less useful if you make dessert a few times a year and have little storage, since each type takes up freezer or counter space between uses.
A freezer bowl model is the low-cost way to find out whether you will keep using one. If you find yourself freezing the bowl every weekend, a compressor model removes the wait.
Shopping for one on Wiki Shopping
Ice cream makers sit in the appliances department, next to other countertop kitchen machines. Read the batch size and the freezing steps on the store listing before you buy.