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KLARSTEIN Sweet Dreams Ice Cream Maker • Compression Cooling • Family Size: for up to 50 fl.oz finished Ice Cream oz finished Gelato, Sorbet or Frozen Yogurt • Stainless Steel

4.1 out of 5 stars 80 ratings

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Color: Silver
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  • For the Family: The Klarstein Sweet Dreams is a true turbo ice cream machine which solidifies up to 50 fl.oz of selected ingredients into tasty creamy ice-cream within an hour.
  • Variety: With the Sweet Dreams ice cream maker delicious ice cream, sorbet, and frozen yoghurt specialties are created in a flash.
  • No Wait: Get tasty, simple, and fresh ice cream in 10 to 60 minutes whenever you want - no need to pre-cool the container or the ingredients.
  • Eco: Only 150 watts of power consumption.
  • Easy: The ice cream maker is child-friendly with top-side button control. With only two buttons for setting the preparation time, simply select your time and the device starts.
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What's in the box

  • 1 device,1 lid with drive,1 stirring rod,1 ice cream scoop,1 measuring cup, English language manual (other languages: German, Spanish)
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    Price $327.20 $479.95 $249.99 $139.95 $291.99 $159.99
    Sold By Magnuson Industries Happy Haus NORTHAIR
    Color Silver Silver Stainless Ice Cream Maker with Countdown Timer Stainless Steel Grey
    Item Dimensions 14.6 x 11.5 x 12.6 inches 15.75 x 11 x 11 inches 16.73 x 12 x 9.33 inches 9.74 x 8.62 x 13.22 inches 11.25 x 16.75 x 10.25 inches 9.45 x 15.35 x 12.83 inches
    Item Weight 22.10 lbs 30.00 lbs 27.20 lbs 13.50 lbs 24.25 lbs
    Material Steel and Plastic Stainless Steel Steel Chrome Stainless Steel Stainless Steel

    Product description


    Miscellaneous Compression Ice Cream Machine for spontaneous preparation of delicious ice cream or frozen yogurts.

    Family size: Preparation of up to 50 fl.oz ice cream without pre-cooling thanks to a powerful compression cooling system.

    Easy operation via two buttons with digital display, adjustable timer and cooling function after finished preparation.

    Top Features:

    • Versatile: uncomplicated ice cream maker for cold treats like ice cream, soft ice cream or frozen yogurt
    • Without pre-cooling: fresh ice cream in 10 to 60 minutes without pre-cooling the container or the ingredients
    • Family Size: Thermo container for up to 50 fl.oz ice cream


      • cooling function prevents melting of the ice cream after preparation
      • adjustable timer in 10 minute steps: 10 - 60 minutes
      • remaining working time display during operation
      • safety cap in the lid
      • anti-slip rubber feet for firm standing
      • easy cleaning through removable parts
      • On / off switch on the control panel
      • including ice scroop and cup size measuring cup
      • refill opening in lid for uncomplicated refilling of ingredients
      • power supply: 110-120 V ~ | 50 Hz


      • 1 x device
      • 1 x cover with drive
      • 1 x stirring bar
      • 1 x ice scoop
      • English manual (other languages: Spanish)


      • dimensions (device): 11.5 x 12.6 x 14.6 inch (wxhxd)
      • dimensions (thermo container): 7.1 x 4.8 inch (hxd)
      • weight (device): approx. 22.1 lbs

    Product information


    Warranty & Support

    Product Warranty: For warranty information about this product, please click here


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    Customer Questions & Answers

    Customer reviews

    4.1 out of 5 stars
    4.1 out of 5
    80 global ratings
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    Top reviews from the United States

    Reviewed in the United States on August 24, 2018
    Color: SilverVerified Purchase
    37 people found this helpful
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    Reviewed in the United States on December 3, 2017
    Color: SilverVerified Purchase
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    5.0 out of 5 stars No need to freeze the bowl!!!
    By Nancy N. on December 3, 2017
    I had a smaller ice cream maker but it requires the bowl to be frozen before use. It also took a long time to make. So I was looking for a new one. Almost bought 1 for $900+. Good thing Amazon sent me a recommendation email and this was 1 of the recommendations. Item arrived well packed. Very easy to use. It’s somewhat quiet. The biggest plus is I don’t have to freeze the bowl before making ice cream. I’ve made 2 batches so far. 1 was the pineapple Dole Whip and the other was coffee ice cream with coconut milk. Both are super good. The pineapple Dole Whip took 60 minutes to make since I made quite a big batch. The coffee one took 1/2 of the time. So happy I bought this.
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    38 people found this helpful
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    Reviewed in the United States on September 23, 2018
    Color: SilverVerified Purchase
    16 people found this helpful
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    Reviewed in the United States on August 1, 2020
    Color: SilverVerified Purchase
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    5.0 out of 5 stars Excellent machine. Learn about viscosity binders and water displacement for the best Ice Cream
    By Daniel J. Cascioppo on August 1, 2020
    I absolutely love this machine. I have had several freeze the container makers before and they just don’t have enough cold energy to make real ice cream down here in the south. This machine will make wonderful ice cream and it will make blocks of ice and every variation in between. This machine has a compressor that will successfully and consistently bring the temperature to the proper level to make ice cream. The churning motor gets fairly hot after making a batch of ice cream so do let it cool in between batches. Other than that, its operation couldn’t be simpler. Press the power button, press start. The machine begins with a 60 minute timer which, if your mix is properly prepared and pre-chilled is more than enough. In fact, you know your ice cream didn’t turn out 100% when it has to churn longer. We’ll go into that in a minute. The churn will stop, because the ice cream is thick enough after about 40 minutes very consistently. Fruitier and mixes with higher water content will take longer, be denser and not as Ice Cream Parlor Smooth
    OK now for the chemistry lesson. No you can’t just take cream, flavoring and freeze for creamy soft ice cream with the texture and mouth feel of what we accept as ice cream here in the US. Sure you can do it that way, you can freeze chocolate milk and make a somewhat acceptable treat. We didn’t spend hundreds of dollars on this machine to make something you could already make by throwing it in the freezer. I got mine so I could make healthier deserts with fewer ingredients, less sugar and no preservatives.
    Here is where your binders and stabilizers come in. I will go down the list and describe them and give my advice on each of them. Egg yolks, the oldest and most basic. This really makes the ice cream rich and thickens it somewhat. This requires heating your mix (generally a good idea anyway) and adding the eggs properly so they don’t seize up and become cooked. This requires tempering the eggs before adding, see any good custard recipe for the procedure. Sugar is a critical component without going into all the chemistry, it adds body and softness. Sugar chemically lowers the temperature that water freezes, hence ice cream is scoop-able due to sugar preventing all the water from freezing. Different sugars add different freezing temperatures. Corn syrup can give you many of the properties of sugar with less sweetness it also adds some thickening. Sugar-free ice cream is a whole different product I am not going into here. Reducing water is very important, especially in fresh fruit ice creams. Instant milk is an important ingredient. I use about 1/3 cup per batch. It is surprisingly difficult to find anymore and I recommend the Carnation brand for less cheesy flavor. Then there are two very important thickeners corn starch and Xanthan gum. Use one or the other, Xanthan gum being much superior in many ways than corn starch. Typically when using corn starch, I reserve ¼ cup of milk and do not heat it add just under 2 tablespoons of cornstarch to cold milk. Mix well, then after mix has reached 190 degrees, remove from heat, add cornstarch mix, return ice cream mix to stove and simmer just until cornstarch begins to thicken (you can adjust this just be careful because it will impart a slightly chalky mouth feel). The truly magical ingredient for ice cream thickening and texture however is Xanthan gum. It is available at most finer supermarkets, or just order some with your ice cream maker. I don’t consider it optional anymore, but critical for proper ice cream texture.
    Xanthan gum is like nuclear energy. A very small amount adds incredible viscosity and does not taste chalky or heavy like cornstarch can. Important, so you don’t ruin your batch. Recommended amount is ¼ teaspoon per quart of ice cream. It should be added with your dry ingredients or carefully sprinkled into the mix. I made the mistake of dropping it into the warm mix and it promptly clumped up. (I just strained the mix and the ice cream still turned out). You might have to play around with this. Other schools of thought are to mix it with a small amount of milk (never add water to ice cream) to blend it in. Don’t worry, in the worst case situation, just strain out the clumps and try again only use less because some of it will have incorporated into mix and provide the thickening. I suggest you experiment with adding it to milk to determine the best way to incorporate Xanthan gum into the ice cream because it increases the overall quality by at least 50%! One method was to put in a salt shaker and sprinkle it while blending. Again, find the method that works for you. Below I am going to leave what I think is the perfect sweet cream ice cream base. No flavoring is added so if you want vanilla, add that, etc.
    1 Cup whole milk and 2 cups heavy cream 1/3 cup sugar, you can go slightly less but the bulk is required, you can add more up to ½ cup if you prefer a sweeter ice cream. 1/3 cup corn syrup, 1/3 cup powdered milk, ½ to ¾ teaspoon Xanthan gum, ¼ teaspoon of salt. Heating to 190 degrees is not required. I generally do anyway and if using unpasteurized milk definitely do. Heat up until dissolved and begins to thicken (you can substitute 2 tablespoons of corn starch for the Xanthan gum). Thoroughly chill mixture. I use a large bowl of ice and water to chill my mix rapidly, then I chill overnight. Run the ice cream maker for about 5 minutes before you pour your mix in. When adding flavors always be careful of the amount of water in them. In my photos you see my fresh peaches and cream ice cream. One of my best ever made from fresh Georgia peaches. I peeled and diced them, added about half a cup of sugar and cooked them until the consistency of jam. Heavenly I increased my Xanthan gum slightly to compensate for the added water from the fruit. It was the best ice cream I ever made. As you can see from my methods, I don’t like adding eggs to ice cream. In my opinion it doesn’t really make it any better and adds unnecessary complexity to the finished product. There are those who would argue with me. In my opinion you can make just about any good ice cream, except for maybe French Vanilla without eggs. Just my preference. Good luck and don’t rush the ice cream. One of the most important aspects of making ice cream, I think is to let the mix properly chill, at least overnight or even 24 hours so all of the ingredients can meld and develop.
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    5 people found this helpful
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    Reviewed in the United States on November 11, 2018
    Color: SilverVerified Purchase
    14 people found this helpful
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    Reviewed in the United States on December 3, 2019
    Color: SilverVerified Purchase
    4 people found this helpful
    Report abuse