Professional ice cream
made at home
Formulated recipes, our own calculator and clear guides to understand the technique, choose the right ingredients and get the most out of your machine.
Compressor and Ninja
Step-by-step guides
Learn and share
Adjust POD and PAC
- Pistachio
- Dulce de leche
- Tinto de verano (red wine with lemon soda)
- Blackberries
- Horchata (tiger nut milk)
- Mango
- Kefir
- Hazelnut
- Turron (Spanish almond nougat)
- Lemon
- Honey
- Cacaolat chocolate milk
- Strawberries
- Fresh milk
- Ricotta
- Pineapple
- Cream and walnut
- Irish coffee
- White chocolate
- Olive oil
- Blueberries
- Rice pudding
- Pistachio
- Dulce de leche
- Tinto de verano (red wine with lemon soda)
- Blackberries
- Horchata (tiger nut milk)
- Mango
- Kefir
- Hazelnut
- Turron (Spanish almond nougat)
- Lemon
- Honey
- Cacaolat chocolate milk
- Strawberries
- Fresh milk
- Ricotta
- Pineapple
- Cream and walnut
- Irish coffee
- White chocolate
- Olive oil
- Blueberries
- Rice pudding
Featured
recipes
Featured ice creams
Featured sorbets
Browse by category
What do you fancy
making today?
Ice creams
The base of everything: custards with milk, cream and yolk, balanced to stay scoopable.
See ice creams →Sorbets
No dairy at all: fruit, water and sugar carefully measured so they do not end up like ice.
See sorbets →For diabetics
Balanced with polyols and fibre so they lose neither texture nor sweetness.
See diabetic-friendly →Rippled
Sauces, jams and crunchy bits that go inside the ice cream so not every spoonful tastes the same.
See ripples →Frozen desserts
Sandwiches, chocolate-coated bars, fondants and the San Marcos cake: ice cream, put inside a dessert.
See frozen desserts →Learn to
make ice cream
Five chapters to understand what real ice cream is, which machine you need, which ingredients to use, in what order to work and how to fix it when it goes wrong.
01. What is artisan ice cream?
Cold, air and water: why the industrial stuff is not in the same league.
02. What machine do I need
Compressor and Ninja compared: what really changes in the texture.
03. What ingredients do I need
Sugars, stabilisers and fats: what each one does and how much to use.
04. How to make homemade ice cream
The six stages, from weighing the powders to churning, and why ageing matters.
05. Diagnose your ice cream
Hard, sandy or bland: what causes it and what to change in the formula.
The best ice cream shops
in the world
A map of the world's reference ice cream shops: where to try the best artisan ice cream and what to learn from each one.
ice cream shops
countries
Inspiration
The best ice cream shops in the world
A living map of the reference artisan ice cream shops: where to try the best ice cream and which master maker is behind it.
Compressor
or Ninja Creami?
Ice cream makers with compressor
They churn without freezing the bowl.
Which one to buy for your budget and your use.
Ninja Creami
The other route: you freeze the tub and the machine scrapes.
What it does well and what it does not.
Everything you need
to formulate and choose well
Ice cream calculator
Enter your ingredients and we work out total solids, fat, sugars, POD and PAC straight away — and whether your formula is balanced.
Choose your ice cream maker
Compressor or Ninja, compared on texture, time and price.
Shop
Machines, tools and moulds picked one by one, no filler.
Books
What each ice cream book gives you, and the order to read them in.
Blog
Technique, tricks and interviews: what doesn’t fit on a recipe page.
Don't make ice cream alone
Hundreds of home ice cream makers share questions, formulas and wins every day. A recipe giving you trouble? Ask in the group and someone will help — genuinely.
- Questions answered on the spot
- New recipes, before anyone else
- People who formulate like you
New recipes
every week
We send you the recipes and the technical guides as soon as they are published. No spam, just ice cream done properly.