Picture of ice cream in a bowl.

If you don’t have an ice cream maker, ask for an ice cream maker with a compressor on your Christmas list – it’ll be a present for the whole family that you will never regret it! In the past we have made homemade ice cream about four to five times a year – and have burned through three ice cream makers over the past six years. Many ice cream makers have a bowl filled with chilling fluid that “freezes” your ice cream as it churns.

There are several problems with these machines. They have to be stored in your freezer for 24 hours prior to making ice cream, so that they are properly frozen, robbing you of valuable freezer storage space. These bowls lose their “freeze” over time, forcing you to buy a new one. Additionally, they don’t churn your ice cream into ice cream, instead they churn them into soft, soft serve ice cream. Using an ice cream maker with a compressor is a whole different game. When put into the freezer, the “ice cream” often separates into a top layer of fluffy ice cream and a bottom layer that resembles gelato. 

Ice cream makers with their own compressors are by far superior. Over our six years of burning through three ice cream makers, never being fully satisfied, we spent just over $170 on ice cream makers that really didn’t work. Regrettably, it would have been less to get one with a compressor from the start.

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Ice cream makers with their own compressor, or refrigeration unit come in many different forms and degrees of quality. Most have an aluminum bowl, which should be avoided. And ice cream maker, with a compressor that has a stainless steel bowl, like this one, or this one, are phenomenal in several ways and by far the superior choice. They can make batch after batch after batch of ice cream without fail. Additionally, they make ice cream that is not so soft, but instead make it more like ice cream from a store bought container. After this ice cream is put in the freezer, it’s most like ice cream from the store. It’s truly amazing. 

Store-bought ice creams options are turning into man made food, including larger and larger ingredient lists, filled with chemicals instead of real food. Making your own homemade ice cream is not comparable. Using real ingredients at home creates a flavor and nutrient content that will change your mind on ice cream forever. 

pumpkin spice ice cream

Ice cream makers with compressors on them are larger but do not have a bowl that needs to be stored in your freezer, stealing valuable freezer real estate, especially during the holidays. There is no contest, in these ice cream makers. Choosing a wooden tub with a churn or getting an ice cream maker with a compressor is the only way to go for authentic ice cream feel and consistency. Finding one that does not use an aluminum bowl is important, like this one (which is the one we purchased), as aluminum and other heavy metals are detrimental to your health. 

This recipe for vanilla ice cream is the base foundation for making ice cream. Anything can be added to this base recipe. Butter and pecans can be added to make delicious butter pecan ice cream. Mint extract and chocolate bits can be added to make mint chip ice cream. Add cocoa power to make chocolate ice cream. The possibilities are endless. Click here for eggnog ice cream. Click here for pumpkin spice ice cream. 

*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She is a Board Certified Naturopathic Doctor, through The American Naturopathic Medical Association and works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. She serves on the GAPS Board of Directors and has recently been named “The GAPS Expert” by Dr. Natasha and will serve teaching other Certified GAPS Practitioners proper use of the GAPS protocol. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia, through food, she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. [email protected]

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.



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