How to Use the CASO Design IceCreamer: Your New Favourite Ice Cream Maker

If you love ice cream and want to make it at home, the CASO Design IceCreamer is a great choice. This ice cream maker is very easy to use and doesn’t need pre-freezing, thanks to its built-in compressor. You can make creamy ice cream, fresh sorbet, or even homemade yogurt in your own kitchen.

Let’s walk through how to use it and why it’s a must-have for your countertop.

The CASO Design IceCreamer is a 5-in-1 machine. It makes ice cream, soft serve, sorbet, yoghurt and frozen yogurt with ease. Due to a powerful 180-watt compressor the IceCreamer cools the mix without you needing to freeze anything first. With a clear smart LED display and simple button and dial controls make it easy for anyone to use.

Whether you prefer to use dairy or plant-based alternatives, with this ice cream maker you can have delicious ice cream ready in about an hour.

Step 1: Prepare Your Mix

Start by mixing your ingredients. You can use cream, milk, sugar, fruit, or any flavours you like. For yogurt, heat the milk, let it cool to around 50°C, and add your yogurt culture.

Step 2: Set Up the Machine

Place the mixing bowl into the machine, then attach the paddle. It only takes a minute.

Step 3: Add the Ingredients

Pour your mix into the bowl. If you want to add fruit, nuts, or chocolate chips you can use the refill flap on top to add these about 10-15 minutes before the ice cream is ready. There is no need to stop the machine.

Step 4: Choose a Program

Pick from one of the four built-in ice cream programs, depending on what you’re making. The machine will mix and chill your treat, in as little as just 30 minutes.

Step 5: Serve and Enjoy

You can enjoy your dessert right away or use the aftercooling function. This keeps it cold for up to 60 minutes.

Try our take on some traditional ice cream classics, made freshly at home in your IceCreamer.

A British summertime classic – smooth, creamy and full of real strawberry flavour.

Ingredients:

• 300g fresh strawberries, hulled and chopped
• 150g caster sugar
• 1 tsp lemon juice
• 300ml double cream
• 200ml whole milk
• 1 tsp vanilla extract

Method:

1. Blend the strawberries with 50g of the sugar and lemon juice. Strain if you prefer a smoother texture.

2. In a mixing bowl, whisk the cream, milk, remaining sugar, and vanilla.

3. Stir in the strawberry purée. Chill the mix for 30 minutes (optional but recommended).

4. Pour into the CASO IceCreamer and run the “creamy ice cream” program (approx. 40–45 mins).

5. Serve immediately for softer ice cream or transfer to a container and freeze for a firmer texture.

Fresh mint flavour with crisp chocolate flakes – refreshing and nostalgic.

Ingredients:

• 300ml double cream
• 200ml whole milk
• 120g sugar
• 1 tsp peppermint extract (not spearmint)
• Green food colouring (optional)
• 100g dark chocolate, finely chopped or grated

Method:

1. Mix cream, milk, sugar, and peppermint extract in a bowl. Add a few drops of green food colouring if you like the classic look.

2. Chill the mixture for 30 minutes.

3. Pour into the CASO IceCreamer and start the “creamy ice cream” program.

4. Add the chopped chocolate through the refill flap during the last 5 minutes.

5. Serve fresh or freeze for a firmer scoop.

Rich, buttery caramel with a hint of sea salt – indulgent and addictive.

Ingredients:

• 150g granulated sugar
• 2 tbsp water
• 300ml double cream
• 200ml whole milk
• 1 tsp sea salt flakes
• 1 tsp vanilla extract

Method:

1. In a pan, heat sugar and water over medium heat until it turns golden brown. Do not stir—just swirl the pan gently.

– Slowly whisk in the cream (be careful, it will bubble). Stir until smooth.

2. Add the milk, salt, and vanilla.

3. Let the mixture cool completely.

4. Pour into the IceCreamer and select the “creamy ice cream” program.

5. For extra flavour, drizzle a little caramel sauce into the machine during the final 5 minutes of churning.

Our take on the chocolate craze that is sweeping the nation.

Ingredients:

• 500 ml whole milk (cold)
• 250 ml double cream (cold)
• 100 g shelled, unsalted pistachios (plus extra for garnish)
• 80–90 g granulated sugar
• 1 tbsp honey or date syrup
• 2 egg yolks (optional, for richness)
• 1/2 tsp vanilla extract
• 80 g dark chocolate (60–70%), chopped or shaved
• 1/4 tsp rose water (optional)
• Tiny pinch of salt

Method:

1. Make pistachio paste:

– Blanch pistachios in boiling water for 1 minute, then drain and rub in a towel to remove skins.

– Blend pistachios with 2–3 tbsp of milk and half the sugar until a fine paste forms.

2. In a saucepan, combine the milk, cream, pistachio paste, and remaining sugar. Heat gently, stirring until hot (do not boil).

3. (optional) In a separate bowl, whisk yolks, then combine and cook until slightly thickened (coats the spoon). Remove from heat.

4. Stir in vanilla, honey, rose water (if using) and salt.

5. Allow mixture to cool (or optionally refrigerate.)

6. Churn in CASO Design Ice Cream Maker until thick (usually 30–45 minutes).

– During the final few minutes, add in chopped or shaved dark chocolate so it evenly distributes.

7. Freeze to set (optional if you prefer firmer scoops) by transferring to an airtight container and freezing for 2–3 hours.

Ingredients:

• 400 ml full-fat coconut milk (1 can)
• 200 ml unsweetened almond milk (or oat milk for extra creaminess)
• 100 g shelled, unsalted pistachios
• 75 g maple syrup or pitted Medjool dates (approx. 4–5 large)
• 1 tbsp coconut oil (for smoothness)
• 1/2 tsp vanilla extract
• 80 g vegan dark chocolate (chopped or shaved)
• 1/4 tsp rose water (optional)
• **Tiny pinch of salt

Method:

1. Prep the pistachios:

• Soak pistachios in hot water for 1 hour (or overnight) in cold water, then drain and remove skins by rubbing in a towel.
• This improves both the texture and colour.

2. Make the pistachio base:

–  In a blender, combine:

• Soaked pistachios
• Coconut milk
• Almond milk
• Maple syrup or dates
• Vanilla, salt, and rose water
• Coconut oil

– Blend until completely smooth (2–3 minutes). For a smoother texture, strain through a fine sieve or nut milk bag.

3. Refrigerate the blended base until fully chilled.

4. Churn in CASO Design Ice Cream Maker until thick and creamy (approx. 30–45 minutes).

5. Add chocolate:

– In the last 5 minutes of churning, add chopped vegan chocolate or chips.

6. Freeze to set (optional if you prefer firmer scoops) by transferring to an airtight container and freezing for 2–3 hours.

• Clean After Every Use: Take out the mixing bowl and paddle. Wash with warm water and soap. Wipe the outside of the machine with a damp cloth.
• Dry Before Storing: Let all parts dry before putting the machine away.

The CASO Design IceCreamer makes it simple to enjoy homemade desserts. With smart features and no need to pre-freeze, it’s perfect for quick, fun, and tasty treats.

Want more ideas? Download the CASO IceCreamer Recipe Booklet and start creating!