Here are some tips:

• Make sure you’re using the right amount of ice (refer to video or recipes above). Consider measuring out the ice, water and powdered mix with a scale.
• Be sure you’re not using an older or bullet-style blender. The best blenders for making ice cream have an adjustable speed dial (we linked to a good quality, affordable option below if you’re interested in getting a new blender).
• Salvage the base by using it to make ice cream using the “freezer” method (refer to the video above).

Try these tips:

• Continue to freeze for 15 minute intervals, taking it out to mix thoroughly and make smooth—repeat until thickened.
• Turn the freezer temperature down to a lower setting (-5°F is best).
• Use a wider container with more surface area. This allows the base to freeze faster.

Try these tips:

• Ensure your churning bowl is frozen for at least 12 hours (longer is better).
• Set your freezer to the lowest setting (at least 2°F, but lower is better).
• Make sure your ice cream base is chilled enough. Chill in the coldest part of your fridge for at least 2½  hours and put in freezer for 15-20 minutes before churning.
• Add an ice cube to your ice cream base to cool it down before churning.
• Use a smaller amount of ice cream base when you start churning (this makes it easier for the churning bowl to freeze things).

Try these tips:

• Freeze your ice cream base for longer (ideally, 24 hours)
• Lower the temperature of your freezer to below 0°F (-5°F is best)
• If you re-spun the base multiple times, try 1 less re-spin next time (reduce the number of re-spins until mixture is as thick/creamy as you’d like)

Use a silicone spatula to mix the mixture very thoroughly between freezing. Smash the frozen pieces vigorously to make smooth and incorporate into the rest of the base. Stirring very fast and “whipping” the ice cream in a circular motion will make it smoother—especially as it freezes and becomes thicker.

For larger ice cream makers (like some Cuisinart models) this is caused by the machine’s rapid churning (basically, air is being whipped into the base before it has time to fully freeze). To fix this, try turning the machine off before too much air is incorporated. Then, cover the bowl and let freeze for 10-15 minutes. After that, turn the machine back on to briefly mix before serving. Using a partial amount of a higher fat liquid in your ice cream base (e.g. whole milk or half and half) can also help with the texture.

An air bubble has likely formed at the base of the blender. Turn the blender off, use a spoon to stir the mixture and release the bubble. Then, begin blending again starting at the lowest setting and gradually increasing the speed.

Try these tips:

• Push the re-spin button to churn the base another time (you may need to re-spin 3 or more times depending on how cold your freezer is)
• If re-spinning doesn’t work, add a splash more of your dairy or plant milk of choice, then re-spin once again

Try these tips:

• Churn for a shorter amount of time.
• Chill ice cream base for a shorter amount of time.
• Increase freezer temperature slightly (make sure it’s still below 0°F).

Try these tips:

• Add extra sweetener of your choice (for example, stevia or monkfruit drops) and re-spin
• For your next batch, try adding more powder or less liquid for added sweetness

Stir in more powdered mix once the ice cream is done to make it sweeter. Alternatively, add extra sweetener of your choice (this will stretch your ice cream mix a bit further).

You likely need to increase the blender speed. Gradually increase the speed to create a vortex. Increase the speed more rapidly if necessary or consider adding a splash of water, mixing and then begin blending once again.

Use less powdered mix next time to make it less sweet.

Use less powdered mix next time to make it less sweet.

Try blending at a lower speed for a longer amount of time. The higher speed you use to blend your ice cream, the lighter it will be.

Try these tips:

• Put the paddle in the ice cream base, turn the machine on and start churning immediately after you add the base to the churning bowl (waiting can cause the base to freeze and stick to the sides).
• Keep your hand on the top of the machine for the first minute or so of churning to ensure it doesn’t come loose.

Try these tips:

• Use a little less ice cream mix and add some extra sweetener of your choice (e.g. stevia or monkfruit). This will reduce the amount of salt without compromising on taste/sweetness.
• Use a liquid that is higher in fat for your base (e.g. 2% milk, extra creamy oatmilk, coconut milk or adding a splash of half and half). Fat coats our taste buds and dulls flavors like saltiness, so this would reduce the salty taste.

Try these tips:

• Use a little less ice cream mix and add some extra sweetener of your choice (e.g. stevia or monkfruit). This will reduce the amount of salt without compromising on taste/sweetness.
• Use a liquid that is higher in fat for your base (e.g. 2% milk, extra creamy oatmilk, coconut milk or adding a splash of half and half). Fat coats our taste buds and dulls flavors like saltiness, so this would reduce the salty taste.

Use less ice cream base.

Add more powdered mix once the ice cream is done and blend on low to make it sweeter. Alternatively, add extra sweetener of your choice (this will stretch your ice cream mix a bit further).

Try spinning on the “ICE CREAM” setting instead of “LITE ICE CREAM.”

Try adding less powder when you make your next batch. Taste the ice cream base before freezing. If it isn’t quite sweet enough, add some extra sweetener of your choice (e.g. stevia or monkfruit).

Use less powdered mix next time to make it less sweet.

Stir in more powdered mix once the ice cream is done to make it sweeter. Alternatively, add extra sweetener of your choice (this will stretch your ice cream mix a bit further).

Try these tips:

• Use a little less ice cream mix and add some extra sweetener of your choice (e.g. stevia or monkfruit). This will reduce the amount of salt without compromising on taste/sweetness.
• Use a liquid that is higher in fat for your base (e.g. 2% milk, extra creamy oatmilk, coconut milk or adding a splash of half and half). Fat coats our taste buds and dulls flavors like saltiness, so this would reduce the salty taste.

Use less powdered mix next time to make it less sweet.

Mix in more ice and water to loosen the ice cream mixture. If issue persists, try another preparation method.

Try these tips:

• Use a little less ice cream mix and add some extra sweetener of your choice (e.g. stevia or monkfruit). This will reduce the amount of salt without compromising on taste/sweetness.
• Use a liquid that is higher in fat for your base (e.g. 2% milk, extra creamy oatmilk, coconut milk or adding a splash of half and half). Fat coats our taste buds and dulls flavors like saltiness, so this would reduce the salty taste.