The ice cream machine freezes the ice cream to -6 to -8°C without shock freezing while constantly stirring. At the same time, air is added to the mixture to create a scoopable, creamy, dry ice cream.

The appliance is also known as an ice cream freezer. The cold container draws heat from the mass so that the ice cream slowly freezes.

Alternatively, a Pacojet can be used for smaller production quantities.