Scoop Kitchen
Spinning before it's frozen through
The middle is still slushy, so the tubpint comes out soupy. Freeze for a full 24 hours.
Filling above the line
The base expands as it freezes and the paddle needs room. Stay under the max fill line, and scrape down a tubpint that froze too high.
Freezing on a tilt
A slanted or humped top spins unevenly. Freeze level, and scrape a hump flat before spinning.
Cutting all the sugar and fat
Sugar and fat are what keep the tubpint soft. If you cut them, add body with pudding mix, cream cheese or xanthan gum, and use a sweetener that softens.
Not dissolving the sugar
Undissolved sugar makes the tubpint gritty. Whisk until the base no longer feels sandy, or use a stick blender.
Freezing a warm base
Cooked bases must be completely cool before they go in the freezer, or they freeze unevenly.
Using the wrong program
Ice Cream for rich bases, Lite Ice Cream for protein and low-sugar, Sorbet for fruit. Every recipe here names the right button for your machine.
Giving up on a powdery tubpint
A powdery first spin is normal for lite and protein tubspints. Add 1 to 2 tbsp of milk and Re-spin.
Re-spinning a smooth tubpint
Each spin warms the tubpint. Stop as soon as it's creamy.
Mix-ins that are too big or too many
Use 30 to 60 g of pea-sized pieces, added last with the Mix-in program.
Using the wrong tubpint
TubsPints only fit their own machine family. A Deluxe tubpint does not fit a 7-in-1, and the lids are different too.
Refreezing leftovers with a bumpy top
Smooth the top flat before the lid goes back on, then run the program again next time.
Still stuck? Pick what your tubpint looks like in texture help and get the fix.
