August 7, 2026, 5:01 am | Read time: 4 minutes
Summer is ice cream season: When the thermometer is blazing and being outside becomes unbearable, homemade ice cream is probably the best solution. However, amateur ice cream makers often hit a wall when their ice cream machine produces a batch full of ice crystals. The cause is usually not the technique. myHOMEBOOK reveals what to watch out for when making ice cream at home.
Those who whip up their own ice cream can draw on many creative recipes and quickly bring the summer feeling home. But hard ice crystals and a rough texture on the tongue often diminish the enjoyment. Then comes the quick realization: DIY ice cream seems to have little in common with the kind from the ice cream parlor. Yet, you only need to tweak a few things to make it just as creamy and airy.
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How Do Ice Crystals Form?
As soon as water molecules freeze, ice crystals form, which is completely natural. In creams that contain a lot of moisture, they form on their own. To prevent ice cream from fully crystallizing, modern ice cream machines are equipped with a stirring technique. A consistent movement of the mixture can prevent small ice crystals from merging into a large whole. The faster the ice is stirred and cooled, the lower the risk of a rough texture. Ice cream parlors often use powerful machines to guarantee a special creaminess. At home, it’s more challenging. Regular household ice cream machines simply don’t have the same power as professional equipment.
The problem of crystal formation is also known from supermarket ice cream. If the cooling chain is interrupted, moisture from the warm air can collect in the package and later cause unwanted crystals on the packaging or the surface of the ice when refrozen.
Also interesting: Why you should turn your ice cream container upside down in the freezer
Whipped Cream, Cooking Cream, or Cooking Crème? Here Are the Differences
Can You Actually Freeze Milk?
Tips for More Ice Cream Creaminess
How creamy homemade ice cream becomes doesn’t solely depend on how quickly it’s stirred while freezing. The composition of the mixture is also important. Certain ingredients contribute to the right consistency. According to the guidelines for ice cream published by the Federal Ministry of Agriculture, Nutrition, and Home Affairs, these are mainly sugar, fat, and egg yolk. Sugar not only provides a sweet taste but also lowers the freezing point. It also binds water molecules, making the mixture creamier. Fat acts as a protective layer around ice crystals and the air incorporated in the ice cream machine.
The more whipped cream, cream, butter, yogurt, milk, or coconut fat is added, the fewer large ice crystals can form. However, for a melting and velvety mouthfeel, the lecithin in egg yolk is crucial, as it binds water and fat inseparably.
In many kitchens, condensed milk has become a standard ingredient for homemade ice cream because it contains both sugar and fat. Combined with whipped egg yolk and the desired flavors, you can create delightful ice cream at home.
Tips for Perfect Ice Cream at Home
Heike Kreutz from the Federal Center for Nutrition fundamentally distinguishes between three different types of DIY ice cream. “For popsicle-style ice, it’s enough to freeze finely pureed fruit or fruit juice in special molds,” says the expert. Here, there’s no need to stir or pay attention to the right ingredients, as the ice is meant to have a crystalline consistency. It’s different with yogurt ice cream. Kreutz recommends the following preparation: “Mix some powdered sugar and lemon juice until smooth, combine with low-fat yogurt or skyr, and fold in some whipped cream. Enhance with fruit puree (such as strawberries, raspberries) and freeze in a suitable container.” Here, sugar and fat come together in perfect combination. It’s important to stir the mixture regularly during freezing, either with an ice cream machine or a fork. This way, you can achieve a delicate consistency even without adding egg yolk.
Another type that has become popular is Nicecream, or banana-based ice cream. According to Kreutz, sliced bananas are frozen and then pureed with a fatty liquid, such as milk. “Add other ingredients as desired. These can be frozen fruits (such as strawberries, raspberries, cherries), dried fruits to taste, some cocoa powder, cacao nibs or peanut butter, spices (like cinnamon, vanilla), or fresh herbs (such as mint).”