There’s ice cream… and then there’s homemade Solis ice cream. Silky, rich, and impossibly smooth — the kind you can proudly serve straight from your kitchen. If you’ve ever wondered why your ice cream turns icy instead of creamy, the secret lies in temperature, timing, and technique. Here’s how to make perfect, scoop-ready ice cream every single time.
1. Start with the Right Temperature
Before churning, your ice cream mixture should be at room temperature (around 25 °C). If you’re using warm ingredients like milk or eggs, let the mixture cool for at least 4 hours in the fridge. This prevents curdling and ensures your Solis Gelateria Pro Touch freezes the mixture evenly.
Pro tip: Always fill the ice cream bowl outside the machine — and make sure the exterior is dry before inserting it back in.
2. Give Your Ice Cream Space to Grow
Ice cream expands while freezing and stirring. Fill the container only up to about 1 litre to leave room for air — this gives your dessert that irresistible, fluffy texture.
3. Add Mix-Ins at the Perfect Moment
Chocolate chips, nuts, or fruit? Add them just before the cycle finishes through the folding lid. This keeps your extras evenly distributed without sinking to the bottom.
4. Chill Before You Scoop
Once churning is complete, your ice cream will be soft and silky — perfect for bowls and parfaits.
For firm scoops or cones, freeze it for 2 hours before serving.
If you’re storing it longer, use an airtight container and cover the top with baking paper to prevent ice crystals.
5. The Final Touch: Patience (and Freshness)
Homemade ice cream tastes best within a week. If you do freeze it longer, let it sit at room temperature for 5–10 minutes before serving for the perfect texture.
With the Solis Gelateria Pro Touch, making ice cream isn’t just a recipe — it’s a ritual. From creamy vanilla classics to adventurous gelato blends, your kitchen becomes an artisan ice cream studio. Precision cooling, perfect texture, endless flavour possibilities — that’s the Solis touch.