OMG, same thing happened to me! 😂 The internet told me to try using more egg yolks for creaminess and it made a big difference. Hope this works for you!

Making ice cream at home is quite an art. I learned it the hard way. It seems like you're dealing with an issue of ice crystallisation. This might occur if your mixture has too much water content or if it isn't churned at right speed. Soon you'll get a hang of it. Keep experimenting.

Welcome to homemade ice cream dilemmas! Seems like an issue with your base and churning process. Make sure you've cooked your base long enough to evaporate extra water. Also consistent churning is really important to avoid ice crystals. Oh, and age your mix in the fridge for a day before you churn it for best results. Good luck!

lol who even makes ice cream at home just go buy some 😆

Well first off, what's your recipe? It's hard to troubleshoot without knowing that. But generally, too much water content and not enough fat can lead to iciness. So more cream, less milk kinda thing.

Alright, so a few things could've gone wrong here. One, if your ice cream mix wasn't cold enough before churning. Two, too much sugar can lower the freezing point, giving an icy texture. And three, make sure you're churning at the right speed. If it's too slow, you won't incorporate enough air and it can end up icy. Hope this helps you out.

I had this issue too when I first started! Too much water in the mix can make it icy. Did you use enough cream? Also make sure you churn it well! 🍦