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Whynter

Whynter ICM-15LS Automatic Ice Cream Maker 1.6 Quart Capacity Stainless Steel, with Built-in Compressor, no pre-Freezing, LCD Digital Display, Timer, One Size, Multi

    • Based on 2,085 reviews
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Availability: Only 6 left in stock, order soon!
Fulfilled by Appliance Home
Arrives May 21 – May 25
Order within 12 hours and 32 minutes
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Color: Stainless Steel and Black


Features

  • Award Winning: Best self-freezing ice cream maker by WireCutter and Real Simple; Self-contained frozen dessert maker that does not require pre-freezing; makes ice cream, frozen yogurt, sorbet.
  • Stainless steel housing; Reliable built-in audible timer
  • 1.6 quart (1.5 liter); -0.4oF to -31oF Cooling temperature
  • BPA-free aluminum removable mixing bowl and churn blade for easy storage and effortless cleaning
  • LCD timer control; Motor Protection Function that shuts off to prevent damage if the mixture freezes solid

Brand: Whynter


Color: Stainless Steel and Black


Capacity: 1.6 Quarts


Special Feature: Manual


Material: Stainless Steel


Brand: Whynter


Color: Stainless Steel and Black


Capacity: 1.6 Quarts


Special Feature: Manual


Material: Stainless Steel


Included Components: Ice Cream Maker


Model Name: Ice Cream Maker - Stainless Steel


Item Dimensions LxWxH: 11 x 18.5 x 10 inches


Item Weight: 27 Pounds


Operation Mode: Continuous


Product Dimensions: 11 x 18.5 x 10 inches


Item Weight: 27 pounds


Manufacturer: Whynter


Item model number: ICM-15LS


Is Discontinued By Manufacturer: No


Date First Available: February 10, 2011


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: May 21 – May 25

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

    • Wish I'd had this years ago
Color: Gray
We've had two other ice cream makers and both were deafeningly loud and needed rock salt and ice and made "ok" ice cream, so we rarely used them and ended up giving both away. This Wynter ice cream maker, while not quite as quiet as my dishwasher, is definitely close. I am able to run it in the kitchen while in my office space in the next room, while on calls for work without issue. I wish I could give credit to the previous purchaser, but am unable to find their review again -- with their advice, I also bought "The Perfect Scoop, Revised and Updated" by David Lebovitz. The recipes are the perfect size for the Wynter and are fantastic as well! While I prefer his custard ice creams (which include methods for "fixing" overcooked custard -- cooking is not my thing, so I really appreciated that!), we also tried the Chocolate-Peanut Butter Ice Cream non-custard one and it tastes exactly like a peanut butter cup. It's a bit difficult to get all of the ice cream off the paddle, even with the special tools that are included, but if you allow it to soften a bit, it's a little easier to get most of it. Clean up is incredibly easy. I just put the bowl, paddle, lid, and tools right into hot, soapy water while I finish packing the ice cream and putting it in the freezer, and by the time I'm done, the parts have mostly cleaned themselves. Only a little wash is necessary to make sure all of the crevices on the paddle are ice cream free. I've purchased a few of the Tovolo Glide-A-Scoop ice cream tubs for storage. I like them because I don't end up with ice cream on my hand from trying to scoop out of a deep container. Of course, now we're eating far more ice cream than we probably ought to, but it's exactly the type we want and is made with just a few simple ingredients. ... show more
Reviewed in the United States 🇺🇸 on April 3, 2023 by Deb
    • Fantastic-why didn't I start making homemade before now?
Color: Gray
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
    • Seems like a decent machine but the intructions are awful.
Color: Black & Pink
I bought this machine 7 months ago. I'm not overly well versed on ice cream machines. I had the kind where you had to first freeze the bowl and then do the churning. This one is different. You just chill your ice cream mixture down to "very cold" per the recipe for lemon ice cream that I am making right now and then pop it in the maker and......? All the recipes (of which there is a separate book) state at the end to refer to the instruction manual for freezing times, etc. Except, all the instruction manual says is..." and freeze". Every recipe says "and freeze". The recipe I am making did say to freeze for 20 minutes. I'm confused because there is a churning option and freeze option and none of the recipes for ice cream say to churn. Also, seemed like my recipe was quite low on sugar compared to other recipes online so I added another 1/3 cup. I also did not boil the milk and cream as it said to do....because you don't need to, nor should you as far as I have always known. Other than that I followed the recipe for lemon ice cream exactly and after 20 minutes on the churn and freeze setting(ice cream cone picture on the machine), it yielded a beautiful, light fluffy mixture that was as soft as a cloud and fricking delicious! My kids couldn't wait to freeze it so they just ate it as soft serve and they all loved it and said it was the best they ever had! Wish I hadn't waited 7 months to use. Why by store-bought with all the nasty ingredients when you can make better at home for cheaper and you know what is going in it. Next were going to try doing a vanilla base with homemade gluten free cookie dough! I'll update when we taste! So overall, 5 stars, but instructions could be much more clear. If you are an experienced ice cream maker this shouldn't be an issue. ... show more
Reviewed in the United States 🇺🇸 on February 10, 2023 by mamamountin

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