2 in 1 design ice cream and yogurt maker with compressor technology
€ 349.99
incl. VAT and free shipping
€ 0.00

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IceCreamer Rezeptheft

In unserem CASO Design Backbuch für das Waffeleisen "WaffleUp" finden Sie leckere & kreative Backrezepte. Hier geht's zum gratis Download:

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  • Produces 2 litres of ice cream or yoghurt
  • 4 programmes for the fully automatic production of ice cream or yoghurt
  • Fast, delicious and individual: Creamy ice cream creations in max. 60 minutes, finest yoghurt in 5-8 hours
  • No precooling necessary thanks to powerful compressor technology and 180 watts cooling capacity
  • Suitable for cow‘s and plant milk
  • Intuitive and clear operation
  • Removable ice cream container
  • Housing made of high quality stainless steel
  • Ingredients can be added during operation via the refill flap
  • With practical aftercooling function up to 60 minutes
  • Incl. ice cream scoop and measuring cup
Item no:
Dimensions (WxHxD mm):
Weight (kg):
Stainless Steel, Plastic
Stainless steel, Black
Cool technology:
Compressor technology
220-240V~, 50Hz
Certification mark:
Power (watt):
Incl. accessories:
Removable ice cream container, measuring cup, ice cream scoop

Want some fancy homemade ice cream?

No problem: With the IceCreamer from CASO Design, you can realize your very own recipe ideas. Whether it's regular ice cream, fluffy soft ice cream, fruity sorbet, creamy yogurt or refreshing frozen yogurt - anything is possible, because the IceCreamer is a real all-rounder. And the best thing is: you can start right away, no pre-cooling is necessary.

Your ideas, your rules.

You can make your favorite creations with cow's milk or plant based milk. And if you suddenly have new idea, you can always add more ingredients via the practical refill flap - just the way you like it. Once your dream ice cream is ready, you can keep it cool in the IceCreamer for up to 60 minutes - perfect for your next ice cream party with friends.


Recipe Idea: Blackberry Ice Cream (#purple #icecream)


  • 500 g blackberries
  • 350 ml milk
  • 350 ml cream
  • 1 vanilla pod
  • 250 g sugar
  • 5 egg yolks
  • 2 ts lemon juice


  • Purée the blackberries to a thick puree and strain them through a sieve into a large bowl.
  • Scrape out the vanilla pulp. Heat the milk, cream and vanilla pulp in a pot (do not boil).
  • Whisk egg yolks with sugar in a bowl and add 3-4 tablespoons of the milk-cream mixture. Slowly add the rest of the mixture while stirring
  • Pour into a clean pot and heat gently (do not boil) so the mixture thickens but does not clump.
  • Once mixture thickens, remove from heat, pour into a cold bowl and let cool. Stir the mixture occasionally.
  • Add blackberry puree and lemon juice and freeze in ice cream maker for about 45 minutes