I make the ice cream a few days a week and never have any trouble. I do, however use the crushed ice from my freezer. It is the consistency of a frosty from Wendy's. Some folks put it into the freezer for a bit to harden up. I tried that once, it turned to stone and was not the same. Hope this helps, it really is a lifesaver when everyone else is eating ice cream...
Make sure you are using a half cup of water and not a whole cup. I buy crushed ice in the bag but before I started doing that, I put ice in a freezer bag and beat the crap out of the cubes with a meat mallet! It worked great and got A LOT of frustration out!:-)..
Is that the entire receipe:.
1/2 cup water.
1oz of cream cheese.
Ice cubes, spenda, and flavoring.
I have never tried the receipe yet and would like to do something a little different?..
I don't even use the cream cheese and the flavoring or splenda....I just put in equal amounts of water and crushed ice with a pack of pudding into my blender - let it blend all the way through and I got a nice creamy thick chocolate milk shake. Put a little less water in and I bet you get ice cream...I LOVED my milkshake tonight.....
I grew up in El Cajon,,, My brother and his family are still there he is a ECPD... I was back down there last year.. I graduated 1987 Granite Hills You?..
I make the drink as usual (except I only use 3/4 cup water) then I put it in my cuisinart frozen yougart, icecream and sorbet maker..
You can add your flavor drops or any other adders like you do for your drinks...
It's not supposed to be watery but it does come out more like soft-serve or a really thick milkshake..
Buy the mini ice cube trays.
Blend for a long time (like 1-2 minutes) to get it really creamy and dissolve all the ice crystals. You can see it turn a lighter color when it's the creamiest...