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Tefal DolciMoulinex DolciNinja Creami Deluxe

Your machine does things you never imagined. We show you one at a time.

You bought it for ice cream. It also makes sorbets, granitas, frozen yogurt, frozen cocktails, protein bases — and, when you're ready, sauces, flavoured butters and soup bases straight out of a restaurant kitchen. ICED° App walks you through all of it, one piece at a time, with the grams already worked out.

  • 873 recipes with gram weights verified for your tub, not eyeballed conversions
  • The traffic light before you freeze: if a change is about to ruin the tub, you know straight away
  • Whatever's in your fridge becomes a recipe that works, not an experiment
See the plans Try the traffic light
6 languagesWorks offlineNo typing

Test bench

The tub sits 24 hours in the freezer: you get one shot. Move the grams and watch what changes before you freeze.

Dessert Drink ② Max ○ ① MAX ❄ 300 200 100
——
Weight430 g
Solids—%
Fat—%
Sugars—%

Estimated on whole milk at 3.6% fat and 8.5% MSNF, 35% cream, skimmed milk powder at 96% MSNF; sugars include lactose. ICED° targets for cream gelato: solids 36–42%, fat 6–12%, sugars 16–22%. In the app the maths starts from the real ingredients you have at home.

ICED° App is the ICED° method application for home scraping ice cream makers: 873 recipes with gram weights verified for the 480 ml Tefal Dolci / Moulinex Dolci tub and the 710 ml Ninja Creami Deluxe pint. The method exists to solve the most common problem with these machines — being abandoned after a few weeks — by taking the machine to its full potential instead of just the booklet recipes. It is developed by Stefano Fustinoni, chef, and bench-tested on a real machine.

The problem we know

In every owners group for these machines, the story is always the same.

  1. Week 1You make the booklet recipes. They work. You are thrilled.
  2. Week 3You have run out. You try inventing one: it comes out grainy, or hard as cement. You lost 24 hours and half a litre of cream.
  3. Week 8You always make the same two flavours. Nobody at home is surprised any more.
  4. Month 6The machine takes up space. You move it up high. And there it stays.

It is not laziness, and it has happened to tens of thousands of people. Nobody ever explained what else a frozen block under a scraping blade can do. The ICED° method exists to answer exactly that question — and to keep answering it, year after year.

The same machine: forgotten and dusty on the left, in use with three gelati on the right
The same machine. Only what you know how to do with it changes.
100%

Our guarantee

With ICED° App your machine will not become an ornament. Not because we hope so: because every time you think you have seen it all, we put something in front of you that you did not know that tub could do. And it is material that already exists, tested, not promises.

873recipes with grams, programme and freezing time
480 ml{mac} tub: the maximum line never exceeded
24 hminimum freezing at −18 °C on a level shelf
1re-spin, never on a tub that was refrozen
212protein recipes, 32 low carb, 25 for kids
6languages: Italian, English, French, German, Spanish, Czech
You can see the difference

Same fruit, same machine, same 24 hours.

Only the grams change. Drag the slider.

Balanced sorbet: glossy velvet surface, no visible crystals
Unbalanced sorbet: dull surface with coarse ice crystals
Sugars at 12% · grainy Sugars at 21% · creamy

Demonstration images of the fault and of the correct result, not photographs of the same preparation.

What is behind it

This is not an app of recipes copied off the internet.

Behind every gram weight there are three things you will not find in a Facebook group: the technical literature of Italian gelato, the bench of a professional kitchen, and an artificial intelligence trained to respect the limits of the method instead of inventing.

01

Years of manuals and recipe books, actually read

Corvitto, Caviezel, the MEC3 and PreGel technical schools, Carpigiani Gelato University, the Pacojet recipe books, the official machine manuals. Not second-hand quotes: the balancing figures come from there, and scraping machines have different ranges from a classic batch freezer.

02

Bench-tested, at home and in a restaurant

Stefano Fustinoni is a chef and uses these machines every day in his restaurant in the Czech Republic, as well as at home. The app recipes were not designed on paper: they were frozen, spun, tasted and — when needed — thrown away. What does not work does not get in.

03

An AI that knows how to say no

The app assistant knows the technical limits of the method: solids, fat, sugars, alcohol, maximum fill of the tub. If your request falls outside the ranges it tells you and explains why, instead of producing an obliging recipe that makes you throw away half a litre of cream.

What is inside

Everything you need between the fridge and the spoon

Nothing to type: the app works with buttons, because when your hands are in the cream you do not write.

From fridge to spoon: ingredients, the phone with the button-based app, the finished bowl of gelato
🧊

What's in the fridge today

You tap the ingredients you have. The app pulls out only the recipes that actually use them, and if none has them all it shows you the closest ones.

🏷

Lid label

Date, time, warnings and a code to scan. Print, cut, stick: the freezer stops being a mystery.

🥛

Grams that rescale

Filling two tubs instead of one? Every gram adjusts while keeping the ratios. Never stretch a recipe with water.

🛟

Help centre

Eight typical problems on buttons — grainy, too hard, hole in the middle. No blunt diagnosis: it asks you the brand and fat percentage first.

📣

Tell the group

You take the photo, the app writes the text. It also produces a postcard ready to publish.

📶

Works without a connection

It installs on your phone like a normal app and the recipes stay readable in the kitchen with no signal.

Reserved for paid plans

The Lab

This is where the numbers live. Anyone who just wants to make gelato never sees them; anyone who wants to understand why a recipe works finds them all.

Laboratory bench: precision scales, beaker, notebook with balancing figures, refractometer
Laboratorio

Ingredient substitution to the gram

Take out the cream, put in almond drink: the app recalculates the grams of the other ingredients to keep the balance inside the limits, instead of leaving you to guess.

Laboratorio

PAC, POD, solids, fat, MSNF

The full balance of every recipe, with the reference ranges for scraping machines — which are not the ones for a classic batch freezer.

Laboratorio

The traffic light on every change

Every time you touch a gram, the app tells you straight away whether the tub will come out hard, right or soft. Before the 24 hours, not after.

Laboratorio

Your recipes, saved

Favourites, personal notes and a diary of what you have already made, on your account. Change phone and find it all again.

Laboratorio

Questions to Pan Gelatinko

The assistant knows the limits of the method: if a request falls outside the ranges it says so, it does not invent a recipe to please you.

Laboratorio

New recipes every month

Stefano's bench trials enter the app as they pass the test. The recipe book is never finished.

The promise

What you pay for is not a recipe book. It is a machine that keeps opening up.

Gelato is the starting point, not the finish line. A frozen block and a scraping blade do far more than the booklet says — but these are things you only know if you use these machines every day in a real kitchen. Stefano has done it for years. What holds up on the bench goes into the app.

  1. Today

    873 recipes and the Lab

    Ten machine programmes, from gelato to granita. Balancing, substitutions to the gram, a traffic light on every change.

  2. From late 2026

    Savoury enters the tub

    Bases for soups, sauces, flavoured butters, concentrates and savoury granitas: the part Stefano uses in his restaurant, that no booklet ever told you your machine could do. This is where it stops being a Sunday-afternoon gadget.

  3. 2027

    The laboratory techniques

    Layering inside the tub, ripples that do not set hard, bases ready to rebuild in five minutes, semifreddi, handling alcohol in frozen cocktails. Things you will not find in the communities, because they need a balance that has to be calculated, not copied.

  4. Always

    Nothing gets in without testing

    Every new recipe goes through the bench before it appears in the app. If it does not work it does not get in, however good it would look.

Anyone joining now as a founding member locks the price: everything that opens up in the following years arrives with no increase, while the standard plan will follow the value of the app.

Prices

One annual plan, two prices

We do not sell lifetime access: an app that keeps opening up has to be maintained, and whoever pays once ends up with nothing. We sell one year at a time — and for the first 200 we lock the price forever.

Taster

To find out whether the method is for you.

€0forever
no card required
  • 50 complete recipes
  • What's in the fridge, search, labels
  • 3 questions to Pan Gelatinko a month
  • Lab and substitutions
  • Recipes saved to your account
Book my place

Annual

For anyone using the machine every week.

€39.90/ year
€3.32 a month · renews at the price of the day
  • All 873 recipes
  • The complete Lab
  • Ingredient substitution to the gram
  • Favourites, notes and diary on your account
  • Unlimited questions to Pan Gelatinko
  • Everything that opens up in the coming years
Book the annual plan
First 100 · 30 days

Founding member

For anyone joining now and staying for years.

€39.90€19.95/ year
19.95 € the first year, then 29.90 € locked forever
  • Everything in the annual plan
  • Then 29.90 € locked forever, while the list price keeps rising
  • «Founding member» mark on your profile
  • A vote on the next features
  • Savoury and the new techniques, at no extra cost
Book my founding place

100 places · the offer closes after 30 days

Refund within 14 days, no explanation needed Paddle handles it automatically. And the recipes do not run out: new ones arrive every month, and every year a part of the machine you did not know opens up.
Booking

Lock the price now, pay when it opens

The checkout opens on 5 September 2026. Anyone who books before then is in the 100 founding places: 19.95 € the first year, then 29.90 € locked forever. No payment today, no card details: just your email and the machine you own.

We write to you once, on opening day. Change your mind and you do nothing — nothing happens.

No payment now. A booking is not a contract: you commit to deciding, not to paying.

The community

You are not the first to try

The ICED° method Facebook group brings together people with your machine: results get posted, including the bad ones. That is where the recipes that end up in the app are born.

Join the group

The first reviews will go here. We don't invent them and we don't buy them: they come from the founding members testing the app right now, and we'll publish them with name, town and permission — like everything else.

Questions

Before you ask

Does it work with my machine?

The recipes are calculated on the 480 ml Tefal Dolci / Moulinex Dolci tub and adapted to the 710 ml Ninja Creami Deluxe pint. If you have another scraping machine with a tub you freeze, you can still use them, checking the maximum line on your own container.

If the recipes on the site are free, why should I pay for the app?

The pillar recipes of the method are on the site and stay free. The app is another thing: 873 recipes with the gram weights ready, search by what you have in the fridge, the labels, automatic rescaling and the Lab that tells you whether your change will hold. And it grows every year.

Do I need scales?

Yes, and they are the only essential tool. Gelato is chemistry: by eye it does not work. Kitchen scales accurate to the gram cost little and change the result more than any recipe.

Why does the mix have to sit 24 hours in the freezer?

Because the machine does not churn: it scrapes an already frozen block. If the block is not solid to the centre the blade finds soft areas and the result comes out uneven. Twenty-four hours at −18 °C on a level shelf is the reliable minimum.

Can I re-spin it if I do not like it?

One re-spin yes, adding a teaspoon of liquid at a time. Never on a tub you have already refrozen after the first spin: the structure is compromised and carrying on only makes it worse.

Is there lifetime access, paying once?

No, and there will not be. The app keeps opening up over the years and has to be maintained: a single payment today becomes an abandoned service tomorrow. The subscription is annual, 39.90 €. The first 100 founding members pay 19.95 € the first year and then 29.90 € locked forever, while the list price keeps rising.

What opens up in the following years?

From late 2026, savoury: bases for soups, sauces, flavoured butters, concentrates and savoury granitas, the part Stefano uses in his restaurant. In 2027 the laboratory techniques: layering in the tub, ripples that do not set hard, semifreddi, handling alcohol. All included in the active subscription, with no extra payment.

How do I cancel?

From your profile in the app, in two taps, without writing to anyone. The subscription stays active until the end of the period already paid.

Do I have to install anything?

No. The app opens in the browser and, if you want, adds itself to your phone screen like a normal app. The recipes stay readable with no connection.

That machine cost you money. Put it to work.

Start with the 50 free recipes. When you notice you never run out of them, the founding place is still there — while it lasts.

Book my place

ICED° is a support for balancing in the kitchen. The result depends on the raw materials, the freezer and the machine you use: the app indications are guidance, not guarantees. For mechanical faults the manufacturer booklet applies.