My Tool Kit For Making Ice Cream

An Editorial Note

This article gives a quick overview of my actual ice cream tool kit first (directly below), followed by a deeper look at my favorite tools and a few solid alternatives. All of the tools I'm sharing here are truly ones I have used both in and out of professional kitchens for a long time or own. However, there are a few exceptions where a piece of equipment I use in my home kitchen may no longer be available, and I'm offering what I know to be trusted alternatives.

Affiliate disclaimer: Most of the links on this page are affiliate links, meaning I may make a very small commission from products purchased at no extra cost to you.

Ice Cream Machines

There are three main types of ice cream churners: freezer bowl machines (which require pre-freezing the bowl), compressor machines (which don't need any preparation), and the original hand-crank (or electric) rock salt-and-ice bucket set-up. What makes them true ice cream makers is that that they freeze and churn the base at the same time, creating proper texture and structure. A Ninja Creami or a Ninja Swirl is not an ice cream machine. Those machines make ice cream adjacent frozen desserts, not ice cream.

I’ve owned and operated so many different types and brands of ice cream machines, ranging from the inexpensive countertop frozen canister ice cream machines to a kitchen aid attachment to my built-in compressor ice cream machine. There is no doubt, the built-in compressor is hands down my favorite, but all of them will achieve the necessary task of turning a custard or philadelphia-style base into ice cream.

If I had to recommend a model to a beginner ice cream maker, this inexpensive but trusted model is a great entry point. For a bigger version, this 2-Quart one is a bit more expensive, but a better size for families. When you’re ready to level up, go for the 2.1-quart Whynter with a built-in compressor. It’s more of an investment, but it saves time and handles full batches with ease. I don’t recommend the smaller version, as it often requires cutting recipes in half to fit. If space is an extreme issue, and you already have a Kitchen Aid mixer, the ice cream attachment might work well for you (though mine only lasted 3 summers, and then it cracked).

Storing Ice Cream

Storing your ice cream is important! You can use one large container or divide it into smaller ones. I’ve tried all kinds of storage solutions over the years, from recycled take-out quarts (careful of any residual odors in them!) to specialty ice cream containers. My favorite are disposable pint containers made specifically for ice cream. They freeze smaller portions, are easy to scoop from, and do a great job minimizing ice crystals thanks to their snug fit. They're inexpensive and practical, but the big downside is that they aren't reusable. I've tried other versions of this, including compostable ones, but they don't work the same as the ones made specifically for ice cream.

Another option I do like that is reusable are these small mini ice cream containers. They are convenient because they provide individual portion sizes allowing anyone to grab a container from the freezer without the need for scooping. But you'll need a lot of them to hold a regular sized batch of ice cream.

I’ve also used larger rectangular ice cream tubs. Their shallow shape makes scooping easier, but I’ve found that ice crystals tend to form faster in these containers. I’ve also tried the classic reusable quart-sized containers, which seal well and do a decent job of keeping air out, but the hard sides of the plastic container make it tough to get ice cream out of the bottom without practically sticking your whole hand in there. And then you’ve got sticky hands, which I personally hate. I still use both since I have them, and reusable options are important for lots of reasons, but these disposable pint containers definitely do the best job.

A Good Quality Saucepan

You can make a custard in any pot, but a good-quality heavy-bottomed saucepan will help distribute the heat evenly and reduces the risk of scorching or burning the custard. Using too large of a pot can increase the speed at which the eggs cook due to increased surface area, so a medium sized pot is best. And my favorite? One that has tapered sides, so no custard gets stuck in the crevice. This saucier from Misen was one I purchased after testing a bunch of different stainless steel pots that balanced both performance and the price.

Kitchen Basics

There aren’t many ice cream specific tools needed beyond your basic kitchen gear, but a silicone spatula, a whisk, and a heatproof strainer are definitely must-haves. I also recommend having a few metal bowls. Metal conducts heat more efficiently and they are ideal for making an ice bath to quickly chill the custard, which I always suggest doing.

Several of my ice cream recipes call for an immersion blender because it helps ensure the mixture is homogenized. A stick blender is portable and makes it easier to use, and to clean than a standard blender. But a regular blender works too.

You'll also need a container for storing the custard overnight, which can be just about anything that doesn't hold any odors from previous food held in it. Nothing will ruin a precious custard faster than the leftover smell of onion in a plastic container. I recommend glass mason jars, but whatever you typically use to storage food is fine.

And of course, we must talk about ice cream scoops, right? Weirdly, scooping ice cream is a dreaded task for me, but this special ice cream scoop makes it just that much easier. It has a heat-conductive liquid in the handle that uses the warmth of your hand to make for smooth and and easy scooping. Just do not put it in the dishwasher, it's hand-wash only. And a classic, spring release scooper is also useful to have too!