ICED stands for Instruction (a recipe balanced to the gram), Chill (freezing for 24 hours at −18 °C), Extract (the right program and selective re-spin) and Delight (the creamy, gelateria-style result).

Which machines does the ICED method work with?

Tefal Dolci, Moulinex Dolci, Ninja Creami, Ninja Creami Deluxe and Sencor SIC 5050WS.

What Is the ICED Method? Meaning: Instruction, Chill, Extract, Delight

Q: What is the ICED method?

The ICED method is a four-step method for making professional-quality ice cream at home with scraping-blade machines such as Tefal Dolci, Moulinex Dolci, Ninja Creami and Sencor. It was created by Stefano Chef.

Four phases. One replicable method.

The ICED method is a four-step method for making professional-quality ice cream at home with scraping-blade machines (Tefal Dolci, Moulinex Dolci, Ninja Creami, Sencor). ICED stands for Instruction (a recipe balanced to the gram), Chill (24 hours at −18 °C), Extract (the right program and re-spin) and Delight (the creamy result). It was created by Stefano Chef.

ICED isn't just a name — it's the method. Four technical phases that, applied in the correct order, take your Tefal Dolci, Moulinex Dolci or Ninja Creami to professional level.

— Instruction

The instructions that make the difference

Every ICED° recipe is balanced to the gram. Fats, MSNF, sugars, free water — nothing is left to chance.

— Chill

The correct pre-freezing

The most underestimated phase: freezer at constant -18°C for at least 24 hours, level beaker, no lid for the first hours in the first hours.

— Extract

Extraction and processing

The machine must do its job the right way: programs in the correct order, selective re-spin, multi-pass ICEDmold° by StefanoChef when needed.

— Delight

The final pleasure

Professional creaminess, clean flavors, gelateria-style presentation. No ice crystals, no gumminess, no chemical aftertaste.

Your machine works perfectly. It’s the recipe that lets it down.

Dolci, Ninja Creami and Sencor aren’t classic churners: they work on recipes that are frozen first and processed after. That’s why a few wrong grams ruin everything, and why you need a method.

Stefano Chef has worked with the professional Pacojet for over ten years, has used the Ninja Creami for years and was among the first to buy the Moulinex Dolci and the Sencor ice cream maker: he tests them every day in his restaurant kitchen. His experience goes far beyond ice cream and sorbet: it’s 360-degree cooking.

Many people tire of the machine after 5–6 months because they only use it for ice cream. The ICED method brings the fine-dining principle home: prepare, freeze in tubs, bags or CHILL TILES° and process only the portion you need, with no oxidation and no waste. With the manual you use about 40 of your machine’s 360 degrees; with ICED you unlock 300.

Freezing or the fridge? What really changes — the chef’s guide →

Four phases. One replicable method.