DASH My Pint Electric Ice Cream Maker Machine for Gelato, Sorbet + Frozen Yogurt with Mixing Spoon & Recipe Book (Organic, Sugar
- HEALTHIER: Dash ice cream maker lets you make healthier, homemade ice cream right from your kitchen You control the ingredients (organic, sugar free, fresh fruit, all-natural), making it better for you and your family.
- QUICK, EASY plus CUSTOMIZABLE: Turns on and ready to go with just the push of a button 1.6 cups of fresh ice cream, gelato, sorbet, or frozen yogurt in less than 30 minutes Add chocolate, caramel, sprinkles, or your favorite condiments to customize your dessert.
- COMPACT plus LIGHTWEIGHT: Weighing less than 1 lb, this is a MUST-HAVE for that first apartment, smaller kitchen, college dorm life, or camper/RV traveling Disassembles easily for quick clean up and storage.
- PERFECT GIFT: The perfect wedding gift, new home gift, or gift for kids Its small size takes up little counter space, and its sleek design and trendy color options will match any kitchen décor (add to your registry now.)
- INCLUDES: The 12-watt Dash Ice Cream Maker, includes cooling bowl, mixing spoon, recipe book, and recipe database access.
$20
Make delicious, single-serving ice cream in a snap with the Dash My Pint Ice Cream Maker. The My Pint Ice Cream Maker will make 1.6 cups of fresh, homemade ice cream, perfect for a snack or a night in. Just freeze the cooling bowl, add ingredients to the chamber and press on — your ice cream will be ready in under 30 minutes! The My Pint Ice Cream Maker easily disassembles for cleaning and storage, and includes a Mixing Spoon to enjoy right from the bowl or to stir add-ins like chocolate chips or fresh fruit. Works great with gluten-free and keto ice creams!
From the manufacturer
Specification: DASH My Pint Electric Ice Cream Maker Machine for Gelato, Sorbet + Frozen Yogurt with Mixing Spoon & Recipe Book (Organic, Sugar
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Never Too Old To Learn –
Just right for 2 peopleI highly recommend this little Dash ice cream maker. I have been making ice cream for years. First, I had the old-fashioned kind of ice cream maker, where you had to add salt to the ice. Then I had the kind where you froze the metal inner part, and cranked it by hand. Then I got a Cuisinart electric ice cream maker, and it makes a quart or so, effortlessly. Now, it’s just my husband and me, we are retired, and we are cutting back on our sweets. We can’t eat a quart of ice cream by ourselves anymore! This Dash ice cream maker is perfect! It is like the kind where you freeze the metal inner part, but it is electric, so you don’t have to do any cranking. So, wash and dry everything. Put the inner part of the Dash into the freezer (the plastic cup with the handle comes off, and doesn’t need to be in the freezer); freeze it 12 to 24 hours right at zero degrees. Then make your ice cream mixture. I like real ice cream, with egg yolks and heavy cream, but you can make whatever flavor you particularly crave. Here is my coffee ice cream recipe:Coffee Ice Cream:1 egg yolk, whisk it in a bowlAdd: ¼ cup sugar, whisk it againAdd: ½ cup heavy cream from refrigerator, whisk it again.Add: ¾ tsp. instant coffee (espresso), and whisk it (I use the espresso coffee that comes in 1 tsp. packets, it’s a yellow and red small box)In 1 quart pan: put ½ cup heavy cream, heat until boiling, whisking continually. As soon as it bubbles, take it off the heat, and whisk it gradually into the egg mixture in your bowl.Put the whole thing back into the pan, and heat until boiling, whisking continually. As soon as it bubbles, take it off the heat, whisking. I use setting 8.5 on my electric stove, and it only takes a couple of minutes to come to bubbles. As soon as you see bubbles around the edges, take it off the heat.Pour into a container, you should have about one cup.Add: ¼ tsp. organic vanilla extractStir it occasionally for about 40 minutes while it cools. Then pour it into a quart Ziploc bag, seal, and put it into the freezer for 1 hour. You can churn it then, or you can put in the refrigerator overnight.Put into the cold Dash Ice Cream Maker, lower the beater while it is running, and churn for about 18 minutes. Can serve right away as “soft serve,” but it’s best when a little firmer. For firmer ice cream, put into a container and freeze for 3 hours. There is no need to churn more than 20 minutes, freeze it for harder consistancy. Don’t put it back in the freezer in the Dash ice cream maker, put it in another container.If it becomes frozen really hard, put in microwave for about 10 seconds before serving.If you’re eating it with cookies, cake, or pie, this is two servings. If you are pigging out, eat it all yourself.Awesome.
Donutsaur –
With correct expectations this is great productFirst, expect soft serve like so many other reviews. 2nd don’t over fill.My complaints is two folds and why I would say 3/4 stars.1) Do not leave it alone!!! It will rattle, fall and make a mess once the cream starts to harden. I put the ice cream maker into a pot, so everything is contained in case of overflow and from falling off the counter. However the motor/cover itself may still work it’s way out because there is no locking mechanism.2) The motor/cover isn’t easy to wash. Cream can get into deep holes or where the paddle is connected.Otherwise this makes for a great single serve ice cream!
krumkake –
Small portions and inconsistent resultsI love the idea of this little machine. I store the freezing section in my freezer at all times so I can make an ice treat whenever the urge arises. It makes enough for two people in a portion size we SHOULD eat (probably a lot less than what we WANT TO – or USUALLY – eat). So if portion control is important to you, this is a good thing. Otherwise you might be disappointed. The first time I used it, I followed all recommendations in the instructions as well as those given by reviewers, and my ice cream turned out perfectly. However, not so always after that. I found that temp in the room will affect the freezing ability, as well as the recipe you are using AND, most importantly, where in the defrost cycle was your freezer when you took this out and used it? Or how often had you been going into your freezer before you used it? So the bottom line for me is to keep it in the back of the freezer; don’t use it except when the freezer has sat unopened for several hours; don’t use it is you have heard the defrost cycle going; wrap a towel around it for additional insulation as it’s churning; and be satisfied with less than perfection every time. It will in most cases do enough freezing that the ice cream will still be icy and delicious. While you can and should put the churned ice cream in the freezer to harden up after churning, I find that it quickly goes from just perfect to too hard, so plan to check it regularly and eat it at just the right moment.
Joyce H. –
Cool.I love it. I’ve only used it twice. Made the vanilla ice cream from the recipe book and it is wonderful. Made some sorbet and it was good too. I do wish they would give you two freezing bowls. I would gladly pay extra if they would give a choice of one or two. I live in a warm climate and most days I could use a serving of sorbet and a serving of ice cream. As it is, I will probably order another one when I can afford it. Nice little machine at a reasonable price.
Jean –
Just right ✅️Love it
Hello_knitty –
Have realistic expectationsThe media could not be loaded.
The key to enjoying this item is to have realistic expectations. It’s not going to preform in the same way as a much more expensive machine. That being said, I’ve had a really great experience so far. There is a pretty steep learning curve and my first few attempts were not so successful. Here are some things that I’ve learned that have attributed to my success:1. It is small. Like two scoops small. Don’t overfill it or you’re going to have a bad time. If you have two kids you might think about buying two of these. (It also needs a full 24 hours of freezer time between uses.)2. Make sure to have everything ready to go. It will immediately start freezing around the edges once liquid is added.3. Don’t make the mixture too thick. Liquid consistency is better.5. Have enough fat in your recipe. Less fat means more ice crystals and less creamy texture.6. The lid doesn’t exactly lock in place. It does have some grooves that it will click into. After you set the lid on turn the lid and you can feel it click into place.7. You’re not going to get rock hard ice cream like at the store. It’s more along the lines of soft serve. If you wanted a more ice cream like consistency you’d need to freeze it after churning. If that’s what you want just buy the big ice cream machine.I have only used this for frozen yogurt but it works really well. I out about a cup of plain Greek yogurt 5% fat) in a bowl and add some almond milk and a splash of half and half. Then I add whatever flavoring or fruit that I want and stir it all up. I get the best results when it is liquid or near liquid in consistency. I’ve found it’s a good way to get extra protein while still satisfying the ice cream cravings.It’s easy to clean. The paddle detaches from the motor. It comes with a plastic spoon. I haven’t used any other spoons but I don’t think metal is a good idea. I hand wash everything and it doesn’t take much time.
Srp –
Softserve OnlyWell I got this small ice cream maker for a specific purpose and it seems to be good for making a single serving of soft ice cream once a day. It makes less then a pint, and I have never reached a hard serve ice cream. I purchased thus to cut down on how much ice cream I eat daily and this dash electric mixer has done that. It seems to work best with either heavy cream or greek yogurt. I have not tried an ice milk or ice yet. But the mixer paddle has not broken and I have used at least 10 times.
K. Collins –
Hit or miss but promisingWe’ve made vanilla ice cream, cookie dough ice cream, strawberry sorbet and cherry sorbet so far. Don’t miss these steps:Freeze the cup for 24 hours. Don’t take it out of the freezer until you’re sure you’re ready to start.Freeze your ice cream mixture for 30-40 minutes before you put it in the machine.Put your extras in after mixing. It will be like soft serve at this point. Mix the extras in and freeze it all. I bought new freezer proof containers for this. Once it’s all frozen together, the texture is more like packed ice cream and less like soft serve.
mm –
Maybe don’t start with chocolateThey only give you a vanilla recipe, so maybe start with that one, but I don’t like vanilla. So I started with chocolate. I got everything ready at lunch, had the cup in the freezer since the night before and when I got home, I poured in the mixture (and now I have a recipe for melted chocolate ice cream, in case I ever feel to need for a drinkable version), set the blade in, set a timer and went to play with my dog. I throw the toy and he let’s it go by him, pauses, and looks to the kitchen, and I hear some thumping. I run in there (excuse me, Doggo while I jump over you!) and find a chocolate mess all over the kitchen counter. It had fallen over and spilled. Thanks goodness not on the floor!!!! The moral of the story is, keep an eye on the thing, until you’re sure it’s evenly turning because it IS top heavy. Poor dog had to entertain himself while I cleaned a chocolate mess, but luckily I had enough mix left in the fridge to try again and it came out QUITE good. It’s not THAT easy to clean if chocolate liquid gets in the screw holes, and it was not as effortlessly easy as I’d hoped, but it does a great job and I LOVE LOVE LOVE the size. Also, now I can put as much peanut butter into my chocolate ice cream as I want.
Amazon Customer –
Waste of moneyI love the little minis..I own 7 of them..egg cooker, rice cooker, waffle maker, pancake maker, pie maker, deep dish maker, and now the ice cream maker.. Honestly, the ice cream maker only works as a mixer ..you have to make the ice cream mix recipe, its also recommended to freeze it for about 30 to 45 minutes..so..the freezer is doing most of the work.. You have to freeze the bottom part of the maker..It’s cute..but really doesn’t do much.. It just basically churns..which..just mixes it..making it more like a slushy..you could make your own mix..stick it the freezer..and just scoop it out..like ice cream. This might be fun for kids..but..Honestly..it is a lot of work..for nothing.. just more of clean up mess. I did freeze my mix fir 30 minutes..and used the ice cream maker..it did make it like an ice cream consistency..but still very soft. I just used the refrigerated mix today..before I poured into the frozen bottom of the machine..it took awhile to get like a thick milkshake consistency..Sorry “Dash “…but, it’s certainly not worth $25!! Save your money!! The basic recipe is simple..and delicious..2 c. Heavy whipping cream, 1 c. Milk, 3/4 c. Sugar, 1 T. Vanilla extract..mix..refrigerate..or just put in a container and freeze it.