Set of 2 Reusable Ice Cream Tub Containers 1.6 Quart Ea. - Perfect for Homemade Sorbet, Frozen Yogurt Or Gelato - Stackable Storage Containers, Stickers And Lids Stores Easily In Freezer

We decided to get an ice cream maker so we could control the ingredients. This meant we needed ice cream containers 😊. I spent about 2 hours reading reviews for various containers and settled on these because the reviews said the plastic was thick (which meant they shouldn't crack or break like the thinner ones) and have silicone lids (which also meant they shouldn't crack or break AND you can "burp" them to get air out). I am very happy with these so far. I have made 5 batches of ice cream so far and these work great. Our batches don't exactly last more than 2-3 days so there really isn't time for them to form ice crystals on top of the ice cream in our house. If you think about it, when you buy ice cream from the store it comes in those cardboard containers & those definitely don't stop ice from forming so these are definitely an upgrade in and of themselves. I also like the shape which allows them to fit in smaller spaces than a round or square container. I've attached photos of the container in the freezer and of an open container so you can see the ice cream doesn't have ice crystals after 2 days in the freezer. The part across the top where you can see some ice cream was scraped off is just because I snitched a couple bites while dishing some up for hubby LOL. This batch is Butter Pecan and so simple to make that I'll include the recipe below ❤️. I'm very happy with these and I love that by purchasing them we supported a small family business. They came very nicely packed and included a cute Thank You card from the sellers.Butter Pecan Ice CreamBase:2 cups (1pt) organic heavy whipping cream1 cup organic whole milk3/4 cup organic real maple syrup1 tbsp real vanilla extract1/2 tsp salt1/2 to 1 tsp cinnamon (I'm guessing because I just sprinkle it)Whisk it all together in a large 4 cup measuring cup or bowl& put it in the fridge while you prepare the pecans. This allows about20-25 min for the flavors to meld & by waiting to add it to the machineuntil the nut mixture is done, the nut mixture will have adequate timeto cool before the ice cream reaches the soft serve stage.Pecans:1 cup pecans broken or chopped into small pieces(Sometimes I do half cup pecans and half cup walnuts)6 Tbsp butterSprinkle of cinnamon2 dollups (approx 2-3 tbsp maple syrupOn medium low to medium heat,Melt butter in a skillet, add pecan piecesand cinnamon.Toast the nuts in the butter.Allow the butter to "brown" but don't burn the nuts.When nuts are close to being done (I go by the smell)add the maple syrup. It will bubble up some but stir stir stir!Let this sizzle about 1 minute then cut the heat. Leave theNut mixture to cool.Remove ice cream base from the fridge and give it one lastStir then add to your ice cream maker. When the ice creamreaches soft serve stage then little by little add in the nutmixture (we leave our machine running while we add them sothey stir in) and be sure to include any browned butter leftin the pan! The maple syrup in the base adds a depth of flavoryou can't get from white processed sugar. I suppose if you didnot have maple syrup that brown sugar would work flavor-wise.You'd need to make sure it is dissolved in the base beforeputting it in your ice cream maker. If you have an ice cream makerthat doesn't let you open the lid while it's churning then add thenuts at the end and stir in by hand. This recipe tastes amazing!I use this same base to make mocha almond ice cream. Justswitch the pecans for roasted almonds, and for the base add acouple tsp of organic instant coffee, and add 2 tbsp cacao orcocoa powder to the base. Heat the base in a saucepan onmedium low heat to get the cacao or cocoa powder to dissolvebut do not boil it. Refrigerate the base to cool it to fridge tempbefore adding it to your machine even if you have a self-freezingmachine because otherwise the length of time it takes theself-freezing machine to cool it down while churning forms largerice crystals and your ice cream will be crumbly instead of creamy.But it'll still taste good 😂.

I got an actual ice cream maker for Christmas and wanted something to put my ice cream in without experiencing any issues. These do the job fantastically.For reference, I usually make about 1-2 pints of ice cream per batch. I am able to use these to store all of it without an issue. They actually seal pretty well and don’t get the freezer burn effect. The size is perfect- it fits easily in the freezer. They are crack resistance AND dishwasher safe. However, I would recommend washing it by hand. I didn’t want to do the dishwasher but they got placed inside by accident and thankfully made it out in one piece, free of damage. They’re plastic but they’re well made. I would recommend this product! Happy customer ᵕ̈

Not only are the containers cute but they come with plenty of labels! They hold ice cream as promised and it fits so easily in the freezer without taking up a lot of space. There’s also a little note with a family pic of the small business owners selling these. I love little details like that : )Great value for the money and easy to clean.

The top is flexible, which is nice. The bottom is a nice size and shape for our freezer. Comes with labels so you know what you have in each container.

Silicone top is perfect. Easy on/off and no leaks or sticking to the container. Rinses clean. The shape of the container is perfect for scooping, with no sharp angles or digging at the sides. The shape also offers a nice, compact footprint for the freeze. They stack perfectly and take up very little freezer space. Highly recommend! Also great size/shape for freezing bananas for dipping!When you're not ice creaming, they also work great in the fridge for things like melon slices!

Perfect size for my no-churn home made ice cream recipe. Was using a bread-loaf pan before and 2 layers of plastic wrap- Love that this has a lid. Sturdy construction.Recipe- SO simple1 can sweetened condensed milk1 pint whipping (heavy) cream1TBSP vanillapinch fine salt(if you want chocolate: add 1/2 cup cocoa to the above and pre-stir into the sweet milk before adding the cream so you do not get a flume of cocoa puffing at you)Whip ALL ingredients together until peaks are firm as you like. Scoop into container. Cover. Freeze until firm. Scoop and enjoy! SO EASY.

If you're like me, you love making your own favorite frozen desserts at home! These tub containers hold plenty of your favorite homemade Ice Creams and desserts. I purchased my first two sets for use with my new Ice Cream maker! They hold a full 1.6 quarts and are easy to pour into! The containers lids are soft silicone type and make a great seal to keep your frozen desserts fresh and ready to eat! The tubs are wide enough for easy scooping out of. Each set comes with plenty of large self-stick colorful labels that are easy to write on, so you know what type of dessert or flavored Ice Cream/Yogart you have in each of them. Both containers and lids are dishwasher safe and yes, they are stackable in your freezer! My Ice Cream maker makes over 2 quarts at a time and because I love keeping a variety of special frozen treats at hand, I ended up buying more of these wonderful containers! They are in stock from Amazon and shipping quickly to me was nice as well!

The media could not be loaded. I love the ice cream holder . It’s cute and handy. I’d definitely buy these again.