Cuisinart Ice Cream Maker Machine, 1.5 Quart Double Insulated Machine, Sorbet and Frozen Yogurt Maker, Ready in 20 Minutes, ICE-21RP1, Red

One button, on or off. Too simple. Cook up your fav gelato, ice cream or other frozen dessert recipe. Chill your cooked batch overnight in fridge. Keep the Cuisinart bucket in the freezer overnight. Fill it up with your chilled mix, turn it on and come back in fifteen minutes. Too easy. It's done when the ice cream is so cold it won't churn around anymore. The bigger choices are the recipes, but this machine will make it all. Forget wasting your time with machines with too many buttons and sensors, this machine works - it's simple and to the point and will probably last three decades. The recommended volumes in the Cusinart recipes are about 30% too much material and will overflow a bit, but it's easy to clean up and adjust the volumes for the next batch. Take notes. Lots of good recipe ideas on the web. There's even Marcella Hazan gelato recipes available online (in her book too.) Things to consider - how much fat to use, all milk, or half milk with half and half, or milk and full cream. They will all work. Baker's sugar is super smooth, especially when beaten into farm fresh egg yolks. The better the vanilla, the better the flavor. Vanilla paste from Madagascar rocks. For chocolate, Valronha Feves Guanja and Valrhona Dutch Process Cocoa will beat any chocolate dessert you have ever tasted. I promise you will never go back to the grocery store "gourmet" ice creams which are loaded up with cheap ingredients, fillers etc. Homemade is so superior. Go for it and have fun. To store in freezer, I use the paper One - Pint Frozen Dessert Containers with Lids. Fold up some wax paper and put it on top of the ice cream to prevent crystalizing. Put the whole container in a plastic bag with a tie, so that when you open and close the freezer, it stays super cold and doesn't crystalize on the outside. For the truly obsessed cooks, here's my version of Vanilla Gelato: 325g whole milk - 325g half and half - 50g really thick Icelandic yogurt - 145g bakers sugar - 2 tsp. madagascar vanilla paste - 5 egg yolks - separate the egg yolks, put in bowl, gently whisk in baker's sugar, don't over mix; mix the milk, half and half, yogurt and vanilla together and heat up to about 150 degrees in a good double boiler, stir so it doesn't stick but not too much or it will take forever to warm up; take off heat; slowly add in about a half cup at a time while stirring the eggs, not too much too fast or your will ruin the eggs, then put the mixture back in the double boiler and bring to 165 degrees - not higher - take off the heat immediately, put into a bowl with a good lid - set bowl in some ice water to cool it down quickly. Then put the bowl in the fridge overnight. The Cuisinart mix bowl goes in the freezer overnight. Put it in a clean plastic bag to keep crystals out. Next day, set up the Cuisinart with freezer bowl, pour in chilled mix, let it spin. Mine takes twelve minutes to make. It's done when the gelato stops churning because it is soft frozen. Scoop it into the paper containers with wax paper on top. Makes two pints. Ok, real Italian gelato does not use cream, yogurt or eggs, this is just my version. The amount fills the Cuisinart up without overflowing. You can use only milk, or heavy cream instead of half and half. More or less sugar to your taste. If you don't use the egg yolks, you won't have to mess with the double boiler, but then it won't have the deep crazy good custard flavor. I have tried lots of fancy vanilla pastes. While I can't promote who makes the best, lets just say look for N & M. For the chocoholics - add 70g of melted 70% great chocolate into the warm milk mix plus 42g of Dutch Process cocoa powder. Just don't blame me if you get addicted. Ciao...

After purchasing another “famous” ice cream maker last year, I was totally apprehensive about buying another one. I had nothing but one issue after another with my previous purchase. Well, I needn’t had worried ! This Cuisinart Ice Cream maker is totally awesome 🤩. I have made 3 different kinds of ice cream and they all turned out in a short time and are delicious! It’s so easy to use and you have ice cream in about 20-25 minutes. I spent more than triple on my other brand, and had no issues or problems with the Cuisinart. Excellent product, and if an 81 year old Great Grandmother can do it, so can you. Easy Peasy as they say !

I got this ice cream maker because I wanted to make flavors I can't get in the stores, like Green Tea Ice cream. Making your own ice cream is a great way to make it as rich or as simple as you want, or as guilt-free as you want, too. I've never made my own ice cream before this, and I was a bit nervous about buying another appliance just for this, but I really like Green Tea ice cream and the store bought stuff just wasn't hitting the spot. Anyway, after reading the reviews on several ice cream makers, this model appeared to be the best overall for value/cost and ease of use. It was also said to be not as noisy as the others. Once I got it and made my first batch, I was amazed at how easy it was to use. I followed the directions, as well as read the helpful reviews here that had a lot of good tips, the main one being to make sure that your bucket is frozen solid, at least 24 hours, and that your ice cream base mixture has been chilled to be as cold as possible. My first batch only took 12 minutes, much quicker than I thought it would be. I didn't find it to be noisy at all when running, I could certainly talk, and hear over it - it's just a mechanical hum noise, and it's not on that long. One tip, get a plastic or nylon, NOT silicone or metal, scraper to scrape the sides and bottom of the canister to get the rest of your ice cream out. I say no silicone because it's too soft to scrape the sides effectively. Most of the ice cream is like soft-serve, but the sides and bottom will have a layer of hard frozen ice cream. I use a Cuisinart pot scraper that's handheld, no handle, and it has a rubber edge and a nylon edge. The nylon edge easily scrapes off all the ice cream from the sides and bottom. Clean up is extremely easy, everything washed by hand. The ice canister will still be frozen and you can wash it out and put it back in the freezer so you can make another batch sooner, but it has to be dry of all water before you put it back in the freezer. This isn't easy to do when you rinse it out and the remaining water freezes right away before you have a chance to wipe it dry. I just wash it and air dry it, it thaws out, but I only make one batch at a time anyway. Once dry, I do keep my ice canister in the freezer so that it's ready to make ice cream whenever I want, but that's something that's optional depending on how much room you have in the freezer. Overall, I'm glad I got this model. I was lucky to get it on sale at $49, and it's worth it at that price. The other models that have the freezer motor in them are more convenient in that you don't have to worry about freezing the canister in the freezer ahead of time, but the cost is much more expensive, and the appliance is much larger than this one. For a small family of occasional ice cream eaters, a quart at a time, this ice cream maker is perfect.

The GREAT: Ordered a red one last month for grandkids visiting out West. It’s fun, simple, very easy to use, came with an instruction / recipe book making it a breeze to start right away. Kids are 13 and 10. They loved the basic vanilla, strawberry, chocolate and vanilla custard ice cream. The soft serve was perfect for cones and once frozen solid they enjoyed in bowls. Flew back with kiddos and ordered a second one for their home. NOT GREAT: Unfortunately it was a “return” item which came broken and missing the instructions/recipe book. Returned the broken one and Amazon issued a refund immediately (GREAT). Ordered another one and by now the price was about $10-15 more than the red one. Shipping was quick. Arrived new but NO INSTRUCTION / RECIPE BOOK! had we not already used ours we would have been frustrated not knowing where or how to start with the ingredients or how to use the machine (hence a downgrade)

Got this for Christmas and we love it! We’ve made numerous batches of ice cream and they have all turned out great. We keep the bucket in the freezer all the time, so it’s already frozen (there is liquid between the double walls). The bucket doesn’t take up a lot of space, but makes a perfect amount of ice cream for 2 large servings - but we get 4 servings out of it. The key is, when the ice cream is finished (about 20 minutes) if you eat it right away, it is a soft serve texture. If you let it sit in the freezer for a while, it is the perfect texture just like store bought. We’ve kept the extra over a few days and it still tastes great! Very happy with our purchase and highly recommend. Oh, it’s easy to clean as well - bonus!

Makes the best ice cream and is easy to use and clean. It can be a little noisy, but it doesn't take long to make smooth and creamy ice cream in any flavor you like. We're having a ton of fun playing around with different flavors and milk-base options. Just need to have room in your freezer to pre-freeze the bowl and you can have ready to enjoy ice cream in only 30 minutes and makes plenty for a couple to enjoy several servings each, but wouldn't be enough for a party (have to make more than one batch for larger groups).

As someone who has used the vintage crank ice cream maker and the ball ice cream maker with rock salt, I can honestly say this ice cream maker is absolutely awesome! We got it less than a month ago and have made 3 batches of ice cream and a batch of frozen yogurt. The yogurt is great but a little tedious. The ice cream is so easy and delicious! Our family agrees the simple chocolate ice cream recipe in the User Guide is the best chocolate ice cream we've every had (it doesn't hurt that my son bought Ghirardelli cocoa for this)!

Very easy, very forgiving. Works so very easily as long as the bowl is fully frozen (doesn't slosh when shaken), and we plan to freeze the mixture a little after mixing. The result straight out of the machine is good too, sometimes even more edible since it’s a little soft. I like spooning it into individual wide mouth jelly jars for individual servings. This machine is SO straightforward and requires so much less prep than alternatives. If you keep the bowl in the freezer and you have a blender you can make ice cream on an impulse. It’s funny updating this review years later: At first we fussed with following instructions exactly, now we just throw “whatever” into a Nutribullet then into the ice cream maker and it’s always enjoyable. The below info was when a family member was dairy free. Now they aren’t and we have an odd situation in which we can often get large quantities of cream for free on the day it expires. Doing straight cream with a sugar substitute works just fine: we just eat smaller portions and it’s very satisfying. Keto diets would love it. Part of our preference though is to NOT have ice cream with that “slippery” feel that’s so popular right now, with Salt and Straw and others adding xanthan or guar gum. They’re supposedly increasing “creaminess” but to me it’s just slimy and I’d rather have smaller amounts of full fat ice cream than fake creamy texture. Nondairy was harder. We found that substituting 1 can each coconut milk (not "light") and coconut cream (esp one labeled "whipping cream") **without additives** works for nondairy variants of recipes that call for milk and whipping cream. I think cans are 13-14oz. Some brands clump and some do not; it's worth looking up how the coconut milks perform. Keep in mind boxed milk substitutes are mostly water (and therefore mostly pointless IMO); coconut milk, or almond milk made from almond milk bases (extra fine almond butter like Joi) work better as a milk substitute. If you aren't using fat it's not ice cream it's more like a fruit sorbet! The individual parts are small and light enough it’s easy to keep this in a cabinet and pull it out and put it away. It’s also so very simple there’s not a lot to break. For strawberry we just put frozen berries, sugar substitute, and cream (or half cream half milk, or obvs half and half) into a Nutribullet: I think the blender adds creaminess and the flavor is better fully blended. Chocolate is a real eye opener: Good cocoa powder, cream, sugar substitute, vanilla, salt. We don’t cook anything just blend and pour cold ingredients. I considered upgrading to a Ninja Creami since we use this all the time but holy moly all that prep and cleanup for one tiny batch. I thought about the 2 quart also but this size matches the size of a Nutribullet big cup and makes 4-6 glass jelly jars full.