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Whipped cream can be prepared up to 24 hours ahead of time if itâs kept refrigerated. Even then, it may start to separate after a while. The best way to keep it is by placing a fine-mesh strainer over a bowl and placing the cream on the strainer. That way, any liquid will leak into the bowl underneath.
added almost 5 years ago. You can keep the base in the fridge for a few days, and then spin the ice cream later (within 4 days or so, I'd say). Alternatively you can spin it all now and then melt (in fridge) and respin the leftovers within a few days. I'd suggest either of these would be preferable to freezing the base, unspun.