The ice cream is soft, but not soft serve anymore

The ice cream finishes soft serve from the machine (which I love) but stick it in a container in the freezer for a bit and viola

I churned this batch of plain vanilla (uncooked, very cold ingredients) for 55 minutes for soft-serve consistency.4

Consistency of ice cream is like a soft serve but after you freeze (using parchment paper) over top...it is perfect and tastes far better than store bought.

With the ingredients chilled, you will have a soft serve textured ice cream in about 40 minutes and a couple of hours in the freezer will firm it up if you like that.

I usually take some out when it's almost done and drink it like a milkshake, because otherwise most recipes make it overflow a little by the time it reaches soft-serve thickness

Eating it soft-serve right out of the machine after churning is a special treat, but it's nice to know I can freeze a batch and make a second one immediately after.

But what is bad about soft serve

I enjoy the soft serve texture, but if you like your ice cream firmer, it will need to be placed in the freezer for a few hours.

I made sour soup ice cream and it came out great nice and creamy and of a soft serve texture, you can just put in the freezer for an hour or so if you desire a firmer texture.

Makes a batch of ice cream in about 40 minutes, the consistency right out of the machine is similar to soft serve, of course you have to freeze it longer if you prefer your ice cream more frozen

It will be more like soft-serve right after freezing, but this same texture is what you get with any homemade ice cream

When it comes out it is more like the texture of soft serve, and it improves greatly with a little freezer time

If the ice cream mixture is cool, it takes about 40 minutes to get to a soft-serve consistency

Again, as noted by others, the ice cream comes out soft serve

Soft serve to start and hard after frozen

You then remove I.C., put it in a container and allow to rest about 30 minutes in the freezer, if, you can keep your spoon out of the soft serve

When used for the appropriate amount of time (for me 1 quart of ice cream for 35-40 minutes) your ice cream will be more solid and consistent than when using a freezer bowl (still a soft serve consistency) that being said, when I freeze my ice cream I find less ice crystals because the mixture was more frozen in the first place, so less refreezing goes on

At the end of that time, you have a quart of frozen treat in a soft serve form.

The ice cream is in a soft serve state when made, and will firm up nicely in the freezer if you prefer that.

We have toured ice cream factories, and all ice cream is initially churned to a soft serve like consistency, and then put in the freezer to get harder.

It comes out in soft-serve form, then we put in the freezer to make it more firmI'm enjoying experimenting with different gourmet flavors.

Consistancy is somewhere between soft serve and and hand dipped.

After it finishes, it beeps, it's soft serve consistency

I added a few more photos of what the ice cream looks like after you freeze it overnight after churning (more like soft serve right after churning).

It does not freeze the ice cream to a firm consistency, it's more like soft-serve, you must put it into the freezer to firm up2

Direct from the unit it resembles an Italian semi-fredo - the liquid is frozen but not solid, more like a soft serve in the US

Out of the machine the dessert can be like soft serve which is great for getting it out of the machine

The ice cream is a little less firm than soft-serve (e.g., Dairy Queen), but firms up well after a few hours in the freezer

The final product is better than soft serve and not the partially frozen slush you get with other machines.

The mixture starts to melt quickly as it is firm soft serve consistency, but no problem work fast, get it into a plastic container and continue to freeze in freezer for a couple of more hours for full scooping texture

The end result is something a bit harder than soft serve but not quite hard serve

If you're making a recipe that has a higher water content, it will freeze your ice cream to a consistency like that of soft serve - enough that you won't get any ice crystals in your firmly frozen ice cream once it's sat in the freezer over night

It actually makes ice cream that is firmer than soft serve.

The finished product was a bit harder than soft serve

It is more of a soft serve when it first gets done

If you put room temperature or somewhat chilled mix in, it seems to take about an hour to get to a soft-serve consistency

A thick soft serve right when finished but freeze and it will harden like regular ice cream

Also, just as an FYI, know that homemade ice cream from a machine like this will come out of the machine as soft serve consistency.

It is like soft serve at first, and usually will need to get transferred to another container and placed into the freezer for about another hour or so

At 1 hour it was barely soft serve

Yes, the finished product comes out as soft serve

Not only that but the ice cream comes out like soft serve

The recipes were really simple to mix together and the machine did a wonderful job of freezing to a soft serve consistency.

It brings the ice cream to a little harder than soft serve but throwing it in the freeze for a little while and it get hard like regular ice cream from the store.

It makes soft serve in 30 minutes

As previously stated, the ice cream comes out like soft serve, and it's best to eat after a little time is spent in the freezer