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Whynter

Whynter Ice Cream Maker Machine Automatic 1.28 Qt Upright with Built-in Compressor, LCD Digital Display & Timer, No Pre-Freezing, ICM-128WS, Black/Pink

    • Based on 2,466 reviews
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Availability: Only 3 left in stock, order soon!
Fulfilled by Amazon
Arrives Thursday, Sep 26
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Color: Black & Pink


Style: Ice Cream Maker


Features

  • Quick & Easy Dessert: This automatic ice cream machine makes up to 1.28 quarts of fresh and delicious homemade ice cream per batch; Add fruit, nuts, syrups and more to make fully customized frozen treats from the comfort of home
  • Self-Cooling Technology: No need to pre-freeze, this self-cooling electric ice cream maker allows you to quickly and easily create gelato, ice cream, and sorbet using ingredients you trust from the comfort of your home
  • Convenient Continuous Use: This homemade ice cream maker features a powerful built-in compressor freezer that allows for continuous use without the inconvenience of having to pre-freeze the removable stainless bowl; BPA-free churn blade also included
  • Premium Features: Unlike other ice cream makers, the Whynter ice cream maker with compressor freezer features an extended cooling function that prevents ice cream from melting and a motor protection function that protects against overheating and damage
  • Sophisticated Look: Never sacrifice style for functionality again - this upright ice cream machine for home use features a sleek, space-saving design and user-friendly soft-touch LCD control panel

Description

Take on dessert making like never before! Make delicious homemade ice cream that you can fully customize to taste with the Whynter ICM-128BPS 1.28 Quart Upright Automatic Compressor Ice Cream Maker. Incredibly easy to use, you can create delicious ice cream, rich creamy gelato and sorbet all in the comfort of your own home. Ideal for entertaining, this high-capacity unit makes up to 1.28 quarts of your favorite frozen dessert in a single batch. Designed with an upright, small footprint profile, this space efficient ice cream maker also fits easily on any countertop. Our full-featured ice cream maker offers premium functions not available in budget ice cream makers. A powerful built- in compressor freezer allows for continuous use without the inconvenience of having to pre-freeze the mixing bowl. Not only is it so much easier, it also tastes a whole lot better. The Whynter ICM-128BPS features an Extended Cooling function that prevents the mixture from melting and a Motor Protection function that stops the motor from churning to prevent overheating or damage to the motor when the mixture becomes solid. The sleek stainless steel exterior and soft-touch LCD control panel will accent any kitchen counter. Never again wait hours or sacrifice valuable freezer space in order to make your favorite frozen dessert. An electronic timer and ice cream scoop are included.

Brand: Whynter


Color: Black & Pink


Capacity: 1.28 Quarts


Special Feature: Built-In Timer, Motor Protection Function


Material: Stainless Steel


Brand: Whynter


Color: Black & Pink


Capacity: 1.28 Quarts


Special Feature: Built-In Timer, Motor Protection Function


Material: Stainless Steel


Included Components: Removable stainless bowl and BPA free churn blade.


Model Name: ICM-128BPS Upright Automatic


Item Weight: 19.9 Pounds


Operation Mode: Continuous


Product Care Instructions: Hand Wash


UPC: 850014459086


Manufacturer: Whynter


Product Dimensions: 10.8 x 9.8 x 13.8 inches


Item Weight: 19.9 pounds


Country of Origin: China


Item model number: ICM-128BPS


Date First Available: February 11, 2021


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Thursday, Sep 26

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

To initiate a return, please visit our Returns Center.

View our full returns policy here.

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Top Amazon Reviews

    • Fantastic-why didn't I start making homemade before now?
Color: Gray Style: Ice Cream Maker
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 !!) ... show more
Reviewed in the United States on August 13, 2017 by In the Hills
    • This is what I've wanted for a long time
Color: Gray Style: Ice Cream Maker
I've wanted an ice cream machine for a very long time, not one that uses ice and salt, not one that uses a surround that requires freezing, but an ice cream machine that has a built in freezer and actually works. I found it in the Whynter ICM-201SB. I selected the upright model for it's smaller footprint and it is perfect for the counterspace I have available. I started out simple and tested a basic ice cream base with 1-1/2 cups each whipping cream and whole milk, 3/4ths cup of sugar, and a Tbs. of high quality vanilla extract. If you want quality tasting ice cream, regardless of churning method, select the best possible ingredients. I didn't want to heat up the milk and cream to dissolve the sugar, so I gave it a spin in my food processor to turn it into extra fine sugar. Then added it in to the mixture and mixed thoroughly. Because the base was already cold, it only took 30 minutes to churn into ice cream and ended up at -17F. The ice cream was a little firmer than soft serve directly out of the machine, very creamy and delicious. I packed most of it in 6oz reusable containers and my wife and I ate the rest right then and there. The next batch, I made the custard base from the instruction manual, but I used 5 egg yolks instead of 4. Since the custard had to be brought to temperature, I didn't grind the sugar this time. I let the mixture come to room temperature, added 2 Tbs. of the same vanilla extract and then refrigerated it overnight. In the morning, I poured just one cup of the mixture to see how well a small batch would turn out. It was ready in about 15 minutes, a little softer than the previous batch, but even more delicious. I ate a bowl with chocolate sauce and put the rest in a container and into the freezer. Cleaning the machine was ridiculously simple; just take out the inner bowl, the beater, and the lid and wash them in warm water with dish soap, dry and replace. Wipe up any spilled mix from the top and outside of the machine and you are ready for your next batch. There is no need to wait between batches, the machine can go all day, batch after batch. Now that I knew how long batches take, I started adding ingredients to the mixes. About 5 minutes before I know the batch is finished, I add things like cherries, Oreos, chocolate, strawberries, etc. Do add delicate things too early or they will get broken up. This will be great for parties and is small enough to take to niece's and nephew's houses for birthday and fourth of July cook outs! ... show more
Reviewed in the United States on February 26, 2024 by Scott Armstead

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