You might want to consider switching to frozen yogurt or sorbet. I believe melons are still in season, and I buy those to make a melon sorbet or frozen yogurt. Here is how I do it:

Peel and remove seeds from melon (cantaloupe, honeydew, etc), and cut the melon into 3/4" cubes. Put all the cubes (with any juice) into a freezer bag, remove air from the bag, and store in the freezer.

To make sorbet, put chunks of frozen fruit into a blender (or Vitamix), and add sweetener of choice - I use a bit of Splenda, but if you want to add sugar, make a simple syrup. The mixture needs a small amount of liquid, which can be the syrup, cream, or juice. To make frozen yogurt, use yogurt instead of liquid, but it may still need sweetener.

This is similar to a smoothie, except for the proportions - it should be mainly frozen chunks of fruit. This recipe works well with frozen strawberries and cream. If using cream, store the cream in the freezer for 30 minutes or so before adding it.

I haven't tried it, but you might be able to make ice cream by freezing a creme Anglaise in an ice tray and then process the frozen cubes in your Vitamix. It may or may not work.

Lars

I made healthy popcicles this summer. There are so many fun recipes you can find on-line for making them. It was a good way to use up fruit, kefir/yogurt, as well as fruit and vegetable juice, and be able to control the ingredients and the amount of sugar in something that was cold and refreshing. They also take up less freezer space than my Deni ice cream maker base (which makes a quart of ice cream) - not to mention a simple way to control portions.....

I make a "convenience" mix called Magic Mix (dry powdered milk, cornstarch, and coconut oil) I use for everything from pudding to condensed cream of ______ soups, and Alfredo Sauce, but it also makes Magic Mix Fudgsicles which are hubby's favorite.

I didn't particularly like the frozen treats I tried in the Vitamix, but that's not saying you won't. Most of the recipes I tried were fruit-based sorbet, not creamy ice cream.

-Grainlady

One thing to remember is that it's very difficult to make ice cream in small batches (1-2 portions) unless you have a tiny maker. The temperatures for home freezers which are good for preserving meats, etc., are too cold for homemade ice cream and turn it into rock. Letting it warm up to scoop sort of works but the texture suffers. Low fat versions don't hold well at all and go icy.

Since it sounds like you want it for just yourself, you might want to consider buying premium all natural ice cream. The dollars and cents might be worth it, all told.

I have an ice cream freezer, so can't comment directly on the methods you mentioned. I mostly make sorbets, and freeze yoghurt/fruit mixtures, though I sometimes make ice cream as well. I have friends who are very pleased with the KitchenAid attachment. Remember, you do have to devote freezer space to the bowl--you have to freeze it before using. Most people keep it in their freezers. It has to be frozen 15 hours before use anyway. It has been known to develop leaks of the blue cooling gel when not stored well. In general, it's a very good product. The biggest thing for proper American style ice cream is to get the aeration, which your mixer can well provide.

Another popular method is the Ball. This has the advantage of being able to make small quantities (they sell pint (four standard portions) and quart size). It works like an old fashioned ice cream churn with the ice and , but instead of cranking, you play with the ball. Burn off the calories before you eat the ice cream!

The VitaMix might be useful for making the mixture.

If "missing ice cream" means a particular flavor and mouth feel, I think you're best off at least trying to find something commercial that meets all of your requirements (don't forget ice cream parlors--they'll usually sell you take home amounts). You could spend a lot of time and money pursuing that elusive something. If you just want to enjoy making your own frozen treats, go for it!

Look for good ice cream.

Ingredients list for Haagen Daz Vanilla:
skim milk, sugar, egg yolks, vanilla extract

You can always add your own fruit, nuts, chocolate, or liqueurs to dress it up.

I second the Haagen Daz suggestion. I don't really crave desserts and will reach for something savory over a sweet but enjoy their chocolate or vanilla occasionally. Minimal ingredients that aren't any different than I would make at home if I had something other than my vintage hand crank ice cream freezer (and I don't). And I can pronounce everything on the Haagen Daz ingredients list ;)

I bought the rock salt/ice hand crank freezer years back, thinking kids would have fun with their participation at picnics and things. They did, for about 2 minutes and then the adults were left to turning that handle and finishing the dessert.

I've never bought in to these ice-cream machines (or the bread ones, either).

A superb Indian ice-cream (called "kulfi") can be made with a minimum of fuss, basic ingredients and a maximum of compliments from guests!

Attached is a simple recipe that of course you can adapt to your taste, but I reckon you won't want to change it too much...

Here is a link that might be useful: Kulfi Recipe