I hear ya. I’ve tossed/donated a lot of kitchen gadgets over the years. But for me, this one is a new staple. Heck, my wife and I joked about buying another one while they’re on sale just to have a back-up when we wear the first one out!
But maybe I’m just a total ice-cream slut. 
I’m gonna let it marinate for another day or so and then decide. When i see my expensive espresso machine sitting there untouched for a month now i just cringe at having more stuff i barley use. My wife won’t eat it unless i make full fat ass ice cream which i’m not going to spend time doing!!! 
Okay third times a charm (2nd machine got shipped to me with no pint containers!)
For my test batch I basically just made a protein shake I like (one scoop chocolate and one scoop PB2, 1TBSP cocoa) and creamified it and have to say I am very pleasantly surprised. It was genuinely like eating full blown ice cream
I am very prone to just making a “pudding” out of powder by using very little milk but this really took it to the next level. Very happy with this on this batch
I actually made the full blown non-diet Maple Gelato to see how that goes tomorrow, will report back
Has anyone eaten half a pint, refroze it and spun it again the next day?
Yes. I do this daily for my son’s ice cream.
Make sure you try to flatten the top of the other half of the pint before putting back in the freezer. Much easier to make the top flat now than once frozen.
Just whipped this one up, very thick. I had to add 4 more oz of milk to it to get my blender to tolerate it
Getting the immersion blender clean was fun though and a good sign of tastes to come , I’ll probably go with the graham cracker mix in or at least crumble it on top
Do you “respin” or do you hit the light ice cream button again ?
I have hit ice cream again, and I have also done respin.
I am still perfecting the right amount of time to leave ice cream on counter to soften too.
First time I tried it I ended up needing to put back into the freezer to refreeze.
Last time it came out pretty good.
I sound like a Ninja influencer, but their basic blender with the medieval-weapon blades does the job on almost everything. Clean-up is bloody if you’re not careful though! I did use an immersion on the soft-serve cheesecake though. Haven’t made that one again, but it helps to let the cream cheese soften up first… or nuke it in the microwave for 15 seconds.
Yeah if I like it enough to do again I will definitely soften the cream cheese first
Gelato test coming later tonight
People leave half a pint? 
I haven’t done a re-spin on leftovers myself. I just try to set it out of the freezer an hour or so before eating it. Freshly spun is my favorite, more of a Dairy Queen Blizzard consistency. But sometimes I refreeze it just to make more of traditional scoops:
Found this video on cleaning I thought I would share.
Haha crazy I know, but given how close to real ice cream this thing gets it actually does feel incredibly decadent to smash a whole pint. Plus My taste buds were kind of “over it” at about that point so it’s nice to know it’s just as good on round two
The maple gelato was absolutely amazing, one of my favorite flavors and I didn’t have to have the walnuts that seem to permeate literally every maple flavored dessert in the entire world. If you like gelato give one of their recipes a try
Having said that… the difference between the real deal gelato and our protein shake ice cream absolutely does not justify the 3-4x difference in calories and macro breakdown
So yeah, the real deal can be a fun treat to make for the whole family but really not missing THAT much by creamifying a protein shake
My wife saw a pear sorbet recipe online she thought looked good so that might be my next off-diet recipe, and then I have some halo top left over that I’m gonna try on the milkshake setting
Doing some more experiments. For folks that have dairy issues, in my experience, adding some yogurt to the mix pretty much eliminates the issue at least for me. I found .5 cup to be about right of fat free Greek Kirkland’s. Fairlife is awesome but A2 milk seems better for stomach issues which I’m not sure how that works 
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Pistachio ice cream is apparently almond flavor btw. So I used whatever pistachio pudding mix I had, it wasn’t much, and I added some almond extract. Really good stuff. Mixed in some pistachios. It was a winner for sure. Kids are loving this thing too and the wife is finding her gross dairy free mixes are great.
Eating pints and not gaining a pound feels illegal.
Good tips. I tend to forget to clean what he calls the “auger.” Time to keep a toothbrush in the kitchen.
Good tip! I like butter-flavor extract too for butter pecan. Just a drop or two will do the trick.
Pick up some food coloring. Use one drop per pint. Not necessary of course, but I’m sure the kids would have fun with it. And mint chocolate chip tastes better when it’s green, right?
Well said!
That’s the way I look at it. I’m sure that when compared side-by-side, the real stuff is ever so slightly better, but at twice the calories and a third of the protein? Nah.
Dani wants to use collagen but has a tough time being consistent with it. Plain collagen isn’t the best tasting stuff in the world. So I added one scoop of Horbäach Multi Collagen (like the one below, but unflavored), two scoops of chocolate MD Protein, and mixed in some paleo granola cereal. She said she didn’t notice the added collagen, so we’ll call that a win.
I found the easiest way to get in my collagen is to put a scoop in my first cup of coffee in the morning. I do 12 ounces of coffee with one scoop.
One thing almost no one misses is their first cup of coffee. 
Very true. I used a collagen creamer at one point. It was good, but to make it a real coffee creamer it had a lot of other stuff in it that added a lot of calories. I’ll have to try it with plain collagen.
