Scoop KitchenSteps
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Pint Builder
Build your own tubpint
Pick a style, a base, a flavor and a sweetener. While you build, you see whether it fits under the max fill line, how it will spin and what is in it. Then save it, share it or print it.
Pick a style
Choose a base
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Add a flavor
Mix-ins (optional)
They go in at the end, after spinning and any Re-spin, with the Mix-in program, so they do not count toward the fill.
Sweeten it
Fine-tune
Change any amount, take things out or add your own. Amounts are for one tubpint, in the units you measure in.
Measure in
TubPint size
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Your recipe
Your tubspints
Saved in this browserTubsPints you save show up here, ready to open, rename or delete.
How it works
Pick a style and a base
Ice cream, gelato, lite or vegan ice cream, sorbet, frozen yogurt, milkshake or smoothie bowl. Every starting base is balanced and fits under the max fill line.
Add a flavor and a sweetener
The amounts adjust as you go. A flavor that adds volume takes the place of some of the milk or water, so the tubpint does not get too full.
Fine-tune it, then make it
Change any amount, add your own ingredients and use the Apply buttons for quick fixes. Then freeze it for 24 hours and spin.
Tips for a creamy tubpint
- Fill to the max fill line, never above it. The base grows as it freezes, and an overfilled tubpint can jam the machine.
- Fat and sugar keep a tubpint soft. With less of both, expect a powdery first spin: add 1 tbsp of milk and Re-spin.
- Fruit is mostly water. More fruit makes a firmer, icier tubpint, unless the sugar goes up a little too.
- One scoop of protein powder (about 30 g) per 473 ml16 oz tubpint is plenty. More turns it gummy or chalky.
- Freeze it on a level shelf, lid on, for a full 24 hours before you spin.
Questions people ask
How full should I fill the tubpint?
Up to the max fill line inside the tubpint, and no higher. Our recipes fill about 400 to 460 ml of base in a 473 ml16 oz tubpint and 600 to 690 ml in a 709 ml24 oz Deluxe tubpint. The builder tells you as soon as a base goes over the line.
Why is my tubpint powdery after the first spin?
It is very cold, and the base is low in sugar or fat. That is normal for protein and sugar-free tubspints. Add 1 tbsp of milk and run Re-spin; one or two Re-spins are usually enough. The texture check here tells you before you freeze whether a base is likely to spin powdery.
Can I use a sweetener instead of sugar?
Yes. Allulose behaves most like sugar and keeps the tubpint soft: use the same weight. It is not sold in the EU or the UK. Erythritol blends freeze harder, so replace no more than half of the sugar with them, or plan on a Re-spin.
How much protein powder can I use?
About one scoop, 25 to 35 g, per 473 ml16 oz tubpint. More than that tends to turn the tubpint gummy or chalky. For more protein, start from a protein shake, Greek yogurt, skyr or cottage cheese instead.
How long do I freeze it?
24 hours on a level shelf with the lid on, in a freezer at about −18 °C (0 °F). Spin it sooner, and the middle may still be soft.