---
product_id: 300135
title: "Ice Cream Maker Machine, 1.5 Quart Double Insulated Machine, Sorbet and Frozen Yogurt Maker, Ready in 20 Minutes, ICE-21RP1, Red"
brand: "cuisinart"
price: "RM1085"
currency: MYR
in_stock: true
reviews_count: 8
category: "Cuisinart"
url: https://www.desertcart.com.my/products/300135-ice-cream-maker-machine-1-5-quart-double-insulated-machine
store_origin: MY
region: Malaysia
---

# 1.5 qt capacity 20-min fast churn Double-insulated bowl Ice Cream Maker Machine, 1.5 Quart Double Insulated Machine, Sorbet and Frozen Yogurt Maker, Ready in 20 Minutes, ICE-21RP1, Red

**Brand:** cuisinart
**Price:** RM1085
**Availability:** ✅ In Stock

## Summary

> 🍦 Chill fast, impress faster — homemade frozen treats made effortless!

## Quick Answers

- **What is this?** Ice Cream Maker Machine, 1.5 Quart Double Insulated Machine, Sorbet and Frozen Yogurt Maker, Ready in 20 Minutes, ICE-21RP1, Red by cuisinart
- **How much does it cost?** RM1085 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.my](https://www.desertcart.com.my/products/300135-ice-cream-maker-machine-1-5-quart-double-insulated-machine)

## Best For

- cuisinart enthusiasts

## Why This Product

- Trusted cuisinart brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Generous Batch Size:** Make up to 1.5 quarts per batch—perfect for sharing or indulging solo without compromise.
- • **Built to Last & Safe:** BPA-free materials and a limited 3-year warranty ensure your investment stays fresh and reliable.
- • **Ice-Free Convenience:** Double-insulated freezer bowl means no messy ice needed—just pure, hassle-free chilling.
- • **Speedy Frozen Treats:** Whip up ice cream, sorbet, or frozen yogurt in 20 minutes or less—because your cravings don’t wait.
- • **Mess-Free Ingredient Adding:** Easy-lock transparent lid with large spout lets you add mix-ins mid-churn without the mess or fuss.

## Overview

The Cuisinart Automatic Frozen Yogurt, Ice Cream & Sorbet Maker delivers professional-quality frozen desserts in 20 minutes or less with its patent-pending mixing paddle and double-insulated freezer bowl that requires no ice. With a 1.5-quart capacity and an easy-lock transparent lid featuring a large spout, it offers mess-free ingredient additions and simple operation. BPA-free and backed by a 3-year warranty, this durable machine is a must-have for millennial professionals craving quick, customizable, and healthier frozen treats at home.

## Description

Create your favorite frozen treats quickly and easily with the Cuisinart Ice Cream Maker Machine. Featuring a patent-pending mixing paddle, this ice cream maker churns out tasty ice cream, sorbet or frozen yogurt in 20 minutes or less. It has a double-insulated freezer bowl that eliminates the need for ice, making cleanup quick and easy. This Cuisinart Ice Cream Maker has a generous capacity of up to 1-1/2 quarts, allowing you to make plenty of frozen treats. The easy-lock transparent lid with a large spout ensures adding ingredients is mess-free.

Review: Coconut Sorbet for breakfast... who knew!? - ...or later, pair with dark-dark chocolate sorbet to make a frozen Mounds bar parfait. The Persian Melon sorbet was a mind-blower, too -- maybe the best fruit sorbet I've ever had. Hmmm...but the red and black raspberry with a hint of Chambord makes me nearly swoon. In short -- a great little appliance, lots of fun, and truly remarkable results. It is not excessively noisy -- no more so than a food processor, though it does run for 20 minutes at a time. Easy to clean. I am using it a couple times a week, making sorbets and ice milks. The tastes of homemade fruit sorbets are so fresh and intense that I can't eat a pint at a sitting -- unlike the commercial garbage -- and I'm actually losing a bit of weight. You just have to plan ahead a few hours and figure out the fine points: 1) Make sure the freezer bowl is totally frozen, and don't try to short-cut the 24 hours in a deep dark corner of the freezer. I recommend getting an extra freezer bowl, btw. You'll get inspired very easily. What to do with those dead-ripe peaches... 1.5 quart size is perfect for one or two people, especially if you want to experiment with different flavors every few days. 2) If you only make a small amount (2-3 cups liquid) it may freeze quite firm as it churns, but generally you'll want to pack it and freeze it for an hour or more before serving. While churning, I also put a small plastic lid over the pour-spout and wrap a loose towel around the upper bowl/dome to insulate and keep it cold. At 25 minutes, it's time to stop. Won't be getting much firmer, and may start to soften as the freezer bowl thaws. 3) The recipes in the booklet are a good start, however I do not bother to strain the fruit through cheesecloth. I mash or food process it with just a little boiling water and let it drip through a medium-gauge strainer or fine colander -- with soft fruit, I don't strain it at all. Also, I have found that using superfine or "baker's" sugar rather than simple syrup (sugar-water) makes a thicker, more intense flavored sorbet that freezes better. (Use a little good quality jelly to add new flavor twists.) Mix the sugar with your fruit, juice, cocoa or whatever and then add a little more water or juice as needed for taste/volume. Do chill it in the fridge for at least 1-2 hours, or in the freezer for 30 min. Things taste sweeter when they freeze, so aim for a just-barely-sweet-enough ice-cold liquid mixture. 4) Don't overfill. Freezing and churning expand the contents, so never go over 4 cups of liquid in a 1.5 Qt container. Whatever churns above the rim will not freeze well and will soften everything else. If that happens, scoop off the overflow and freeze it separately. Or... eat it up. I swear to you, fresh coconut sorbet for breakfast is so decadent... No, refreshing! I meant refreshing. 5) One way to control how hard it ultimately freezes is by adding a teaspoon of liquor to the blend. If the mixture is cream-based or rich like coconut, this isn't really needed. My first two sorbets (mango and peach) froze to rock-hard texture. One tsp of vodka per 3-4 cups fruit/liquid, or a flavored liqueur, won't interfere with the churning freeze, but will prevent the final product from becoming impenetrable once packed away. DON'T overdo, use a scant tsp per quart of mixture - a Tablespoon of chocolate liqueur was way too much on my first try, and I ended up with this glorious thick half-frozen dark chocolate fudgy goo. Tsk. Indulge yourself.
Review: It works GREAT! - 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...

## Features

- SUPERIOR FUNCTION: This Cuisinart Ice Cream Maker Machine features a mixing paddle that makes frozen treats in 20 minutes or less.
- COOL FEATURE: Double-insulated freezer bowl eliminates the need for ice.
- CAPACITY: This ice cream maker can produce up to 1-1/2 quarts of your favorite ice cream or frozen yogurt.
- EASY TO USE: Ice cream machine features an easy-lock transparent lid with large spout to make adding ingredients simple and mess free.
- LIMITED 3-YEAR WARRANTY: The BPA-free Cuisinart Ice Cream Maker Machine comes with a limited 3-year warranty.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B0041A3KPC |
| Best Sellers Rank | #3,980 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #5 in Ice Cream Machines |
| Brand | Cuisinart |
| Capacity | 1.5 Quarts |
| Color | Red |
| Customer Reviews | 4.6 4.6 out of 5 stars (25,450) |
| Date First Available | August 29, 2010 |
| Department | unisex-adult |
| Included Components | Ice-cream maker^plastic lid^freezer bowl, blade, bowl, lid |
| Is Discontinued By Manufacturer | No |
| Item Weight | 10.3 pounds |
| Item model number | ICE-21RP1 |
| Manufacturer | Cuisinart |
| Material | Plastic |
| Model Name | 1.5 Quart Frozen Yogurt-Ice Cream Maker |
| Operation Mode | Automatic |
| Product Care Instructions | Hand Wash |
| Product Dimensions | 9.5"L x 9"W x 11.25"H |
| Special Feature | Double Insulated Freezer, Manual |
| UPC | 086279168115 |

## Product Details

- **Brand:** Cuisinart
- **Capacity:** 1.5 Quarts
- **Color:** Red
- **Material:** Plastic
- **Special Feature:** Double Insulated Freezer, Manual

## Images

![Ice Cream Maker Machine, 1.5 Quart Double Insulated Machine, Sorbet and Frozen Yogurt Maker, Ready in 20 Minutes, ICE-21RP1, Red - Image 1](https://m.media-amazon.com/images/I/51+YUbUsF9L.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Coconut Sorbet for breakfast... who knew!?
*by P***N on August 26, 2011*

...or later, pair with dark-dark chocolate sorbet to make a frozen Mounds bar parfait. The Persian Melon sorbet was a mind-blower, too -- maybe the best fruit sorbet I've ever had. Hmmm...but the red and black raspberry with a hint of Chambord makes me nearly swoon. In short -- a great little appliance, lots of fun, and truly remarkable results. It is not excessively noisy -- no more so than a food processor, though it does run for 20 minutes at a time. Easy to clean. I am using it a couple times a week, making sorbets and ice milks. The tastes of homemade fruit sorbets are so fresh and intense that I can't eat a pint at a sitting -- unlike the commercial garbage -- and I'm actually losing a bit of weight. You just have to plan ahead a few hours and figure out the fine points: 1) Make sure the freezer bowl is totally frozen, and don't try to short-cut the 24 hours in a deep dark corner of the freezer. I recommend getting an extra freezer bowl, btw. You'll get inspired very easily. What to do with those dead-ripe peaches... 1.5 quart size is perfect for one or two people, especially if you want to experiment with different flavors every few days. 2) If you only make a small amount (2-3 cups liquid) it may freeze quite firm as it churns, but generally you'll want to pack it and freeze it for an hour or more before serving. While churning, I also put a small plastic lid over the pour-spout and wrap a loose towel around the upper bowl/dome to insulate and keep it cold. At 25 minutes, it's time to stop. Won't be getting much firmer, and may start to soften as the freezer bowl thaws. 3) The recipes in the booklet are a good start, however I do not bother to strain the fruit through cheesecloth. I mash or food process it with just a little boiling water and let it drip through a medium-gauge strainer or fine colander -- with soft fruit, I don't strain it at all. Also, I have found that using superfine or "baker's" sugar rather than simple syrup (sugar-water) makes a thicker, more intense flavored sorbet that freezes better. (Use a little good quality jelly to add new flavor twists.) Mix the sugar with your fruit, juice, cocoa or whatever and then add a little more water or juice as needed for taste/volume. Do chill it in the fridge for at least 1-2 hours, or in the freezer for 30 min. Things taste sweeter when they freeze, so aim for a just-barely-sweet-enough ice-cold liquid mixture. 4) Don't overfill. Freezing and churning expand the contents, so never go over 4 cups of liquid in a 1.5 Qt container. Whatever churns above the rim will not freeze well and will soften everything else. If that happens, scoop off the overflow and freeze it separately. Or... eat it up. I swear to you, fresh coconut sorbet for breakfast is so decadent... No, refreshing! I meant refreshing. 5) One way to control how hard it ultimately freezes is by adding a teaspoon of liquor to the blend. If the mixture is cream-based or rich like coconut, this isn't really needed. My first two sorbets (mango and peach) froze to rock-hard texture. One tsp of vodka per 3-4 cups fruit/liquid, or a flavored liqueur, won't interfere with the churning freeze, but will prevent the final product from becoming impenetrable once packed away. DON'T overdo, use a scant tsp per quart of mixture - a Tablespoon of chocolate liqueur was way too much on my first try, and I ended up with this glorious thick half-frozen dark chocolate fudgy goo. Tsk. Indulge yourself.

### ⭐⭐⭐⭐⭐ It works GREAT!
*by S***R on August 12, 2023*

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...

### ⭐⭐⭐⭐⭐ Easiest and fastest way to great ice cream !
*by E***R on January 14, 2026*

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 !

## Frequently Bought Together

- Cuisinart ICE-21RP1 1.5-Quart Frozen Yogurt, Ice Cream and Sorbet Maker, Double Insulated Freezer Bowl elminates the need for Ice and Makes Frozen Treats in 20 Minutes or Less, Red
- Ice Cream Containers Set (4 Pack - 1 Quart Each) for Homemade, Reusable Storage for Freezer, Leak-Free With Silicone Lids
- Cuisinart Ice Cream Maker Cookbook for Beginners: Make Every Scoop a Celebration with Delicious Cuisinart Ice Cream Maker Recipes | Enjoy Homemade Ice Creams, Sorbets, Gelatos, and More with Ease

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*Product available on Desertcart Malaysia*
*Store origin: MY*
*Last updated: 2026-01-27*