Set of 2 Reusable Ice Cream Tub Containers 1.6 Quart Ea. - Perfect for Homemade Sorbet, Frozen Yogurt Or Gelato - Stackable Storage Containers, Stickers And Lids Stores Easily In Freezer

We decided to get an ice cream maker so we could control the ingredients. This meant we needed ice cream containers 😊. I spent about 2 hours reading reviews for various containers and settled on these because the reviews said the plastic was thick (which meant they shouldn't crack or break like the thinner ones) and have silicone lids (which also meant they shouldn't crack or break AND you can "burp" them to get air out). I am very happy with these so far. I have made 5 batches of ice cream so far and these work great. Our batches don't exactly last more than 2-3 days so there really isn't time for them to form ice crystals on top of the ice cream in our house. If you think about it, when you buy ice cream from the store it comes in those cardboard containers & those definitely don't stop ice from forming so these are definitely an upgrade in and of themselves. I also like the shape which allows them to fit in smaller spaces than a round or square container. I've attached photos of the container in the freezer and of an open container so you can see the ice cream doesn't have ice crystals after 2 days in the freezer. The part across the top where you can see some ice cream was scraped off is just because I snitched a couple bites while dishing some up for hubby LOL. This batch is Butter Pecan and so simple to make that I'll include the recipe below ❤️. I'm very happy with these and I love that by purchasing them we supported a small family business. They came very nicely packed and included a cute Thank You card from the sellers.Butter Pecan Ice CreamBase:2 cups (1pt) organic heavy whipping cream1 cup organic whole milk3/4 cup organic real maple syrup1 tbsp real vanilla extract1/2 tsp salt1/2 to 1 tsp cinnamon (I'm guessing because I just sprinkle it)Whisk it all together in a large 4 cup measuring cup or bowl& put it in the fridge while you prepare the pecans. This allows about20-25 min for the flavors to meld & by waiting to add it to the machineuntil the nut mixture is done, the nut mixture will have adequate timeto cool before the ice cream reaches the soft serve stage.Pecans:1 cup pecans broken or chopped into small pieces(Sometimes I do half cup pecans and half cup walnuts)6 Tbsp butterSprinkle of cinnamon2 dollups (approx 2-3 tbsp maple syrupOn medium low to medium heat,Melt butter in a skillet, add pecan piecesand cinnamon.Toast the nuts in the butter.Allow the butter to "brown" but don't burn the nuts.When nuts are close to being done (I go by the smell)add the maple syrup. It will bubble up some but stir stir stir!Let this sizzle about 1 minute then cut the heat. Leave theNut mixture to cool.Remove ice cream base from the fridge and give it one lastStir then add to your ice cream maker. When the ice creamreaches soft serve stage then little by little add in the nutmixture (we leave our machine running while we add them sothey stir in) and be sure to include any browned butter leftin the pan! The maple syrup in the base adds a depth of flavoryou can't get from white processed sugar. I suppose if you didnot have maple syrup that brown sugar would work flavor-wise.You'd need to make sure it is dissolved in the base beforeputting it in your ice cream maker. If you have an ice cream makerthat doesn't let you open the lid while it's churning then add thenuts at the end and stir in by hand. This recipe tastes amazing!I use this same base to make mocha almond ice cream. Justswitch the pecans for roasted almonds, and for the base add acouple tsp of organic instant coffee, and add 2 tbsp cacao orcocoa powder to the base. Heat the base in a saucepan onmedium low heat to get the cacao or cocoa powder to dissolvebut do not boil it. Refrigerate the base to cool it to fridge tempbefore adding it to your machine even if you have a self-freezingmachine because otherwise the length of time it takes theself-freezing machine to cool it down while churning forms largerice crystals and your ice cream will be crumbly instead of creamy.But it'll still taste good 😂.

Nice pliable container and lid to support air burping and easy scooping. Comes as a two pack - took me a bit to get the two containers separated after opening the box. Stickers are a nice touch though wasted on me. My only complaint is the lid is 10 inches long and only 4.25 inches wide. Odd shape. I have a smaller (30” wide) side by side fridge with the freezer half just less than 10 inches wide. So the container was just barely too long to fit wide side facing me into the freezer side. I could only fit it in with the short end facing me. Probably a rare situation, but noted. Regardless - Recommended.

Premium product easy to clean, great capacity in a slim form fits in freezer with out taking up space my family absolutely loves these!

Original Review:Overall, these are beautiful and, for their looks/packaging, would make a fantastic gift! Mine did come stuck together (there was a thin sheet of film-paper between them, but the top one was jammed in so hard that it didn't matter; parchment paper works a lot better). They come with a beautiful and simple/sweet "Thank you!" card on top (truly adorable!), and with 4 sheets of large, very pretty labels!One thing to note: they don't come with freezing or cleaning instructions (mine needed to be cleaned, due to white plastic pieces/dust that thinly coated the tubs and lids). Another is that they are not insulated in the standard sense (there is no hollow vacuum sealed layer between the inside and outside of the tubs; these are not like thermoses). That's the main thing I bought them for.I really like the shape, and the silicone lids seal nicely onto the plastic tubs! I also like the color choices and the little swan imprinted in the lids. The paper wrapping around both tubs, inside the box, is just beautifully done, which is another plus for gifting these! The only change I would make is putting the sticker sheets inside that paper wrapping, on top of the top lid, before the wrapping is folded down so the box can close. Maybe put a piece of cardboard behind them and wrap them in a separate plastic bag, to protect them from things like water on a kitchen counter or whatever. But really, aesthetically, that's the only thing I would change!When testing these, I had put both of them (each with its lid, stacked on top of each other) and, later, I put a batch of vegan frozen dessert in them once I've had a chance to make that in my Cuisinart Pure Indulgence ice cream machine (at this point, that's the only ice cream machine I can recommend, though there are others who disagree with that).There is another reviewer who's saying it depends on your freezer's temperature, but these aren't insulated like this product page says, and yes, it does matter a great deal. I'm don't see how thicker plastic is supposed to provide better insulation than the thinner plastic of various standard food-storage containers. Heat transference isn't known to respect such things much, which is why Thermos uses a vacuum sealed gap that goes between the insides and outsides of it's products. I had hoped that this product would be similar in that respect, but unfortunately, it is not. Over time and with more experience, I've learned that keeping the lid off of one of these tubs, then putting parchment paper in it, then stacking the other tub inside that, then adding the frozen dessert, then putting the silicone lid on it, to create an air pocket that surrounds the now nested/covered tub, is the best way to keep that frozen dessert at the right temperature once the whole nested set goes in the freezer. Even that isn't perfect, but it slows the rock-solid freezing process considerably. My freezer/refrigerator thermostat is set at just above "medium" (which is where the manufacturer has stated it's supposed to be at, but it's still very warm weather, so I've adjusted for that).In any event, a small instruction manual, giving the proper temperature for the freezer when using these containers (and cleaning instructions, such as "wash before first use") would be a real plus, because a freezer's temperature is what these really rely on.These are very pretty, non-insulated, part plastic and part silicone ice cream containers made by very artistic and friendly people (I've had a short conversation with them via Amazon's message feature, prior to purchasing these). They really are just gorgeous to open up and look at, and they're easy to handle after you get them separated (which took a lot of work; I had to go back and forth between each end of these, rocking them almost endlessly until they finally separated).As a final note, for laughs, I've looked up the ideal freezer temperature for storing ice cream. Turns out that it's a range, and it depends on who you ask. Calicle.com says that it's between 0°F (-18°C) or colder and 10°F (-12°C). Kitchenall.com says it's between -10 F and -20 F. Generally, those two ranges seem to jive with each other. Idfa.org says "Ice cream is easy to dip between 6°F and 10°F." Make your own judgements, I guess,Notes taken after a half day of testing the first batch of frozen dessert in one of these tubs:Unfortunately, these are not well insulated after all. I've ended the (24 hour freezing a single batch) testing early because, about a half of a day in, and the frozen dessert is essentially a fluffy block of ice, not nice, smooth, creamy frozen dessert, like what went into the freezer earlier today, in these containers, with the lids properly sealed.I've had to turn the dial for my refrigerator/freezer up significantly (to a warmer temperature), in hopes that, within about a day (according to GE, that's how long this will take), the freezer temperature will "average out" to the new, mid-point-ish temperature (which is not given in degrees, unfortunately [Update: this barely helped at all]). The ice-block is shave-able with a teaspoon, but unless that's what's needed for some reason, I'm pretty sure that's not what anyone wants (it's not what I want). I really like the people who make these tubs, so I don't enjoy knocking a star off of the product, but it's clearly not "insulated." True insulation would mean that there is a vacuum-sealed air-gap between the inside and the outside of the tub. The thicker plastic in the tubs did mean that it took longer for the frozen dessert to turn into that block of ice, than the thinner plastic containers I've used in the past, but the bottom line is: they rely completely on the ambient temperature of one's freezer, rather than maintaining the original temperature of the frozen dessert, thus, they aren't well insulated after all.I would say that, practically speaking, these would do well during a short-term traveling session between two addresses in the same part of town, if packed into an Igloo with blue ice packs (solid, not gel) added to it. Beyond that, what you're getting is a nice size and shape in a very pretty container, that conveniently comes with beautiful and practical stickers and a lovely thank you card.Another minor note is that, while I love the size and shape, it wasn't easy to get the frozen dessert from my Cuisinart Pure Indulgence into them. I did use a "middle man" container that fits the paddle from the ice cream machine, and a rubber spatula, to get the frozen dessert off of the paddle, and then into one of the tubs, but there was some spilling along the way, due to the tub being so narrow. A possible improvement to the tub would be making the lid something that's on a hinge, along one of the longer sides, that opens up to an angle (and rests there, rather than rotating all the way down to the side of the tub), which would make a sort of "drip lip" that would catch any portion of the frozen dessert that spills while being cleaned off of the ice cream machine paddle.The other thing I think is a little odd is how the silicone lid shrinks when frozen. This does create a nice seal, so there is some use for it, but it would be aesthetically more pleasing if the silicone were only used for the sealing part around the outside edge of the lid, and if the flat interior of the lid were BPA-free, toxin-free plastic (which is what I hope the tubs are, come to think of it), so it wouldn't have that weird dip in the middle of the lid after it freezes. It's not a big deal, but I thought the designers would want to know that it's a little strange to pull a frozen tub/lid combo out of the freezer and see that dip in the middle.I've decided to keep the containers, because I like the size and shape (each of these easily fits a 2-quart vegan frozen dessert recipe coming out of my Cuisinart Pure Indulgence), and they fit perfectly into my freezer's organizer configuration. I got them just after the price went down from around $20 to around $16, and considering that they do include some hefty silicone and that the plastic used is thicker than most containers, I feel that's a fair current market value. I just think the company should not market these as "insulated." If I recall correctly, this product page does call them that. "Semi-insulated" might be more accurate (because they slowed the ambient temperature from affecting the frozen dessert, but didn't block that affect in the end).I would say that what you're purchasing, if you get these, is something that's really beautiful and with a good size and shape, but that won't work much better in your freezer than the average thinner plastic food container with a lid. It's possible that only using one, while it's nested in the other one and covered with its lid, might make some small difference, but probably not much after several hours in a very cold freezer.

Great quality, better than expected...

I bought this a few months ago and I Love this container! My husband wants me to keep to keep them full of homemade ice cream. The lid is awesome. So easy to peel it off and put back on. Cleans up easily.

Perfect size for my no-churn home made ice cream recipe. Was using a bread-loaf pan before and 2 layers of plastic wrap- Love that this has a lid. Sturdy construction.Recipe- SO simple1 can sweetened condensed milk1 pint whipping (heavy) cream1TBSP vanillapinch fine salt(if you want chocolate: add 1/2 cup cocoa to the above and pre-stir into the sweet milk before adding the cream so you do not get a flume of cocoa puffing at you)Whip ALL ingredients together until peaks are firm as you like. Scoop into container. Cover. Freeze until firm. Scoop and enjoy! SO EASY.