We’d love to hear from you
Contact
Flavor ideas, questions about a batch that went icy, or news of a sundae you’re proud of: send them over.
Send a message
Good reasons to write
- Suggest a flavor for the Flavor Library
- Ask about a recipe or technique
- Share your homemade triumphs (and disasters)
- Spot a mistake? Tell us and we’ll fix it
Every message gets read. Replies can take a few days during peak churning season.
Quick answers
Before you ask…
Can I buy ice cream from Hot Licks?
No. Hot Licks is a website about making ice cream at home, not a shop, so there’s nothing to order and no counter to visit. The good news: the best ice cream is the one you make yourself.
Why is my homemade ice cream icy?
The usual suspects are too much water (from fruit or low-fat milk), not enough sugar or fat, a base that wasn’t cold enough before churning, or a freezer that warms up often. Cook fruit down first, chill the base overnight, and press parchment onto the surface before freezing.
Why is it rock hard straight from the freezer?
Homemade ice cream has less air and none of the stabilizers used in commercial tubs, so it sets firmer. Let it sit out for 5 to 10 minutes before scooping. A tablespoon of alcohol, or swapping a little of the sugar for honey or glucose syrup, will keep future batches softer.
Do I need an ice cream maker?
It helps, but it isn’t essential. The machine guide on the Treats page covers every option, including a no-churn method that needs nothing more than a whisk and a freezer.
Can I suggest a flavor?
Please do! Use the form above and choose “I have a flavor idea”. The most delicious suggestions might just end up in the Flavor Library.