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TROUBLESHOOTING · TEFAL DOLCI

Grainy or Sandy Ice Cream?

The #1 problem with Tefal Dolci, Moulinex Dolci and Ninja Creami — and how to fix it in 2 minutes.

Why It Happens

Grainy texture means ice crystals are too large. Three main causes: insufficient freezing time (less than 24 hours), base fat content too low (under 8%), or too much water in the recipe. The blade scrapes the frozen block but cannot break down large crystals into the micro-smooth texture you want.

Grainy ice cream in Tefal Dolci: before and after re-spin fix — ICED Method infographic

How to Fix It

  1. Remove the bowl from the machine.
  2. Add 1-2 tablespoons of cold milk or cream through the center hole.
  3. Run the LITE ICE CREAM program (Dolci) or RE-SPIN (Ninja Creami).
  4. Check texture. If still grainy, repeat once more — but never more than 2 re-spins total.

How to Prevent It

  • Freeze for minimum 24 hours on a flat surface at -18°C or colder.
  • Ensure base fat content is at least 8% (add cream or mascarpone).
  • Use stabilizers: 0.3-0.5% guar gum pre-mixed with sugar before adding to liquids.
  • Do not over-fill the bowl past the MAX line — under-filled bowls also cause uneven freezing.

Quick diagnosis: identify your case

ICED° target parameters for scraping-blade machines

Parameter Correct range If out of range
Total sugars16–22% of weightBelow 16%: hard block, large crystals. Above 22%: gelato loses shape.
Fat8–12% (cream gelato)Below 8%: icy, watery texture. Above 12%: use ICE CREAM program.
PAC230–270Below 230: rock-hard from freezer. Above 270: slushy, never sets.
Freezing24h at -18°C, flatUnder 18h: soft core, soupy result. Freezer below -22°C: concrete block.
Stabilizers0.3–0.5%Absent: free water freezes into crystals → grain. Too much: gummy.

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Ice cream too hard · Watery ice cream · Motor stops · Bowl won’t lock

ICED° METHOD

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