SundayScoop Pro

Making homemade ice cream sounds complicated. It's not. Freeze the bowl overnight, add your ingredients, churn for 20 minutes, and scoop. That's it.

No ice. No salt. No mess. Just real, creamy ice cream made exactly how you want it — any flavor, any base, any time the craving hits.

Works with regular dairy, oat milk, coconut cream, or almond milk. If you can pour it, you can churn it.

1. Place the freezer bowl in your freezer for 12–24 hours
2. Add your ingredients (milk, cream, sugar, flavoring)
3. Lock in the paddle and lid, press start
4. Churn for 15–20 minutes
5. Scoop and serve — or freeze another hour for firmer texture

Pro tip: keep the bowl in your freezer permanently so it's always ready.

Do I need ice or rock salt?
No. Just freeze the bowl the night before. That's the only prep.

How long does it actually take?
About 20 minutes of churning. Add 1–2 hours if you prefer a firmer, scoopable texture.

Can I use dairy-free milk?
Yes — coconut cream gives the creamiest result, but oat and almond milk both work great.

How much does it make?
Around 1–1.5 pints per batch. Enough for 2–4 people.

Is cleanup actually easy or is that just marketing?
Bowl, lid, and paddle are all dishwasher safe. Rinse and rack, done.

What if it doesn't work for me?
60-day full refund. No forms, no runaround.

Free shipping on every order. Delivered in 5–8 business days.

Not happy for any reason? Contact us within 60 days for a full refund — no return required.