Price: $99.95
(as of Oct 28, 2024 07:05:17 UTC - Details)

Housed in brushed stainless steel with an embossed logo, this fully automatic small appliance makes frozen yogurt, sorbet, and homemade ice cream in as little as 25 minutes. The frozen-dessert maker features a heavy-duty motor and a double-insulated freezer bowl that holds up to 2 quarts of frozen dessert at a time. Simply add ingredients, turn the machine on, and frozen drinks and desserts are ready in minutes. Its large ingredient spout allows for easily adding favorite mix-ins, and an instruction book and recipes come included. A fun addition to any birthday party or backyard barbecue, the frozen-dessert maker measures approximately 8-1/4 by 8 by 11-1/4 inches.
SUPERIOR FUNCTIONALITY: This brushed stainless steel fully automatic heavy-duty motor makes frozen desserts or drinks in as little as 20 minutes
MUST-HAVE FEATURES: Large ingredient spout for easily adding favorite mix-ins including a retractable cord storage that keeps countertops clutter free
INCLUDED: Comes with replacement lid, a double insulated freezer bowl that holds up to 2 quarts of frozen dessert, paddle, instructions and a recipe book
NOTES TO CONSUMER: Make sure your freezer is set to 0-degrees F to ensure proper freezing of all foods and consult the user manual below for how to use the product
LIMITED 3-YEAR WARRANTY: Refer to user manual for troubleshooting steps and questions surrounding warranty policies – this product is BPA free
Reviewer: Lion
Rating: 5.0 out of 5 stars
Title: Easy to use.
Review: I am very surprised how easy this ice cream machine is to use. We tried it the first time this past weekend. It turned out great. All the family liked the texture & flavor. Looking forward to trying more recipes. Very easy clean up. Clear directions on how to use the machine. Very happy with my purchase.

Reviewer: Kim S
Rating: 5.0 out of 5 stars
Title: Great quality, works great!
Review: I’ve never made ice cream before I bought this. So glad that I did!I wanted something that was simple but worked well. I read through the reviews and decided to try it out.It’s a perfect size for us, doesn’t take up a ton of space. Makes enough for our house. Directions are easy to follow. Really a great little ice cream maker!I will probably end up ordering another bowl for it so I don’t have to wait for it to freeze again before making another batch.

Reviewer: Jessica T
Rating: 5.0 out of 5 stars
Title: Great ice cream machine!
Review: I bought this ice cream machine in February and have made about 3 or 4 dozen batches with it by now. It's fantastic! You pour in the custard, switch it to "on", go find something to do for half an hour, and come back to ice cream.Upon reading the other reviews, I'd like to specify a few things for people who, like me, haven't owned an ice cream machine before and want to know what to expect when they make a batch.1. Freeze your bowl completely, for 24 hours, as directed. If your bowl isn't completely frozen, your ice cream won't churn properly. There's no shortcut around this. I prefer to keep my bowl in the freezer all the time if I think the whim to make ice cream will strike me. If your bowl is room-temperature and you want to make a batch today, it's just not going to happen, so include bowl-chilling time in your planning.2. When you're done churning, your ice cream will be soft-serve consistency. This is normal. Trust me, you want it to be that way or it'd be difficult to get out of the machine to transfer into a container--I find that I have about 3-4 minutes to make the transfer, or the ice cream on the sides and bottom are very hard to get out. When you've put your ice cream into your Gladware or whatever you're using (I like OXO's freezer-proof containers) then it'll harden up in an hour or two.3. Don't touch the metal part of the frozen bowl, especially if your hands are wet. Ouch. Seriously, the frozen metal will freeze water to it in a matter of seconds. It'll do the same to your skin. By the same token, don't wash the freezer bowl until you've run it under very hot water for a few minutes or let it defrost for an hour or two. The water residue will freeze to ice (and give your next batch freezer-burn flavor if you store the bowl in the freezer) and whatever towel or paper towel you use to dry it will freeze lint balls to the metal. Not a desirable result.4. Making your own custard is actually pretty easy. You don't need a double-boiler, a regular saucepan will do fine, and despite what the ice cream books will tell you, you do not need to watch the custard like a nuclear scientist. You still have to stand there and stir it, and you don't want to let it boil, but it's not a case of "Oh, I let it go for 2 seconds, it's ruined." It's not a souffle. Personally, I've found that a slightly overcooked custard (i.e. a little clumpy on the bottom of the pan when you pour it in the strainer) makes a superior result. I like to make my custard at night, chill overnight in the fridge, and churn in the morning.5. Remember to stir your custard thoroughly before adding it to the churn (some recipes separate a little during the chilling process) and do NOT use more than a half cup of mix-ins for a full 2-quart batch, or you'll get overflow. A half cup doesn't sound like much but it really is.Pick up a copy of Leibovitz's "The Perfect Scoop". It has fantastic recipes, great tips on making a successful custard, and also has tons of recipes for making your own mix-ins. Just a great source for all ice cream-related things overall. I've got a few ice cream recipe books and I think this one is the best.

Reviewer: I_Love_My_Kids
Rating: 4.0 out of 5 stars
Title: Excellent machine yielding very creamy ice cream but LOUD! Great for ice cream free of: gluten, dairy, egg, sugar & soy
Review: I bought this icecream machine because we just found out that my son and daughter both have terrible allegies to milk, eggs, wheat and soy. We also do not eat refined sugar or processed food. We tried vegan + soy free ice creams that were about $10 a pint and whole foods and tasted terrible. this machine makes excellent ice cream. It's very easy to use and it comes with a few recipes. to work it, basically, there is an "on" and "off" switch and that's it. the reason why I gave it 4 stars is because of the NOISE!! holy cow, this thing is REALLY loud and given that it takes about 30-35 minutes for the ice cream to finish, that's a really long time for a horribly loud machine. aside, from that, it churns out an excelent and very creamy ice cream product. It's very easy to use and to clean.For those of you who might be interested in a gluten free, sugar free, dairy free, egg free, refined sugar free (honey) and soy free and incredibly creamy recipe that tastes heavenly, you are in for a treat (a frozed delicious one). Here's the recipe:How To Make Vegan Ice CreamMakes 1 quart, serves 6 to 8What You NeedIngredients2 (13- to 15-ounce) cans full-fat coconut milk1/2 cup agave, maple syrup, honey, turbinado sugar, or cane sugar1/4 teaspoon salt2 tablespoons cornstarch (or 1 tablespoon arrowroot starch, i used cornstarch)1 1/2 - 2 teaspoons vanilla extract (i used 2)Optional extras: nuts, chocolate (or carob) chips, fruit puree, cacao nibs, etc.1 tsp great lakes unflavored gelatinEquipmentMeasuring cups and spoonsWhisk2-quart saucepanWooden spatulaGlass or plastic dish, for cooling the baseIce cream machine (at least 1 1/2 quart capacity)Plastic wrapFreezer container, like a loaf pan or pint containerParchment or wax paperInstructions→ At least 24 hours before you plan to churn the ice cream, put the ice cream machine's bowl in the freezer to freeze. It should be frozen solid before using (you should hear no liquid sloshing inside when you shake it).Shake the coconut milk: Cans of coconut milk separate into a thick creamy layer and a thin watery layer on the shelf. Before opening them, shake the cans of coconut milk thoroughly to incorporate the layers.Set aside 1/2 cup coconut milk: Open the cans of coconut milk. Measure 1/2 cup and set this aside.Pour the coconut milk into a saucepan: Pour the remaining coconut milk into a 2-quart sauce pan.Add the sweetener and salt to the coconut milk: Measure the sweetener (agave, maple syrup, honey, or sugar). Add this to the coconut milk along with the salt.Warm the coconut milk on the stove: Warm the coconut milk on the stove over medium-low heat, stirring occasionally, until the sweetener has completely dissolved into the coconut milk, 1 to 2 minutes.Whisk the cornstarch into the reserved coconut milk: Measure the cornstarch and add it to the reserved 1/2 cup coconut milk. Whisk thoroughly until the cornstarch is totally dissolved.Add the cornstarch mixture to the coconut milk: Pour the cornstarch mixture into the warm coconut milk and the 1 tsp of great lakes gelatin while whisking gently.Heat the ice cream base until thickened: This is your ice cream base. Increase the heat to medium. Stirring occasionally, continue cooking the base until it has thickened enough to coat the back of a spoon, 6 to 10 minutes. Do not allow the base come to a boil.Stir in the vanilla: Remove the base from heat and stir in the vanilla.Chill the base: Pour the base into a shallow container. Let the base cool slightly on the counter so it's not hot when you put it in the fridge. Before refrigerating, press a piece of plastic wrap against the surface — this coconut milk base doesn't form a skin quite as badly as a milk-and-egg base, but it doesn't hurt! Cover the container and refrigerate for at least 4 hours or for up to 3 days. I let mine sit in the refriderator for 1 night and let the container freeze also for the night.Begin churning the ice cream: Remove the base from the fridge. It should be completely chilled and slightly pudding-like in texture. Pour the base into your ice cream machine and begin churning.Churn until the ice cream is the consistency of soft-serve: Churn the ice cream until it thickens considerably and is roughly the consistency of soft-serve ice cream. Depending on your machine, this could take anywhere from 10 to 30 minutes (it took me exactly 30 minutes with this unit — keep an eye on it! If you want to add any extras, add them now and churn a few more seconds until they are fully incorporated.Transfer to freezer container: Scrape the ice cream into your freezer container. Press a piece of parchment or wax paper agains the surface to prevent ice crystals from forming.Freeze for at least 4 hours: Transfer the container of ice cream to the freezer and freeze for at least for hours to harden the ice cream.Warm slightly before serving: If your ice cream is too hard to scoop, let it warm a few minutes on the counter before scooping. I find that coconut ice cream melts a little more quickly than milk-based ice creams, so don't wait too long!

Reviewer: Tracy Dulong
Rating: 5.0 out of 5 stars
Title:
Review: My husband loves this. Works great, easy to use and the recipes with it are delicious!Tastes like real homemade ice cream!

Reviewer: Alexei Beteta
Rating: 5.0 out of 5 stars
Title:
Review: Exactamente lo que dice ser... ¡¡una heladera!!uno muy bueno, 19 minutos para un helado casero perfecto y de elaboración tradicional, con un servicio suave y de firmeza media.Todos los que se quejan de que esto no es tan difícil como el helado comprado en la tienda no tienen ni idea de cómo debería verse y sentirse el helado hecho en casa.Cómo lo sé... 40 años haciendo helados, un tío dueño de su propia y famosa fábrica de helados en México, [Lo has comprado en el pasado, te lo garantizo].Un abuelo que trabajó en KRAFT durante más de 50 años en preparación de alimentos y recetas.por todas las reseñas de una estrella, especialmente la que analiza cada receta y le dice que no funcionará. O no tienes ni idea de cómo utilizar la máquina correctamente, o no estás siguiendo las instrucciones y/o tu refrigerador no es capaz de congelar el recipiente. SIMPLE COMO ESO.Todas mis recetas han salido perfectas... LO QUE recomendaría es...1. Enfríe la mezcla de helado en el refrigerador hasta que esté completamente fría. Esto puede tardar varias horas dependiendo de lo viejo que sea su refrigerador. Estoy bastante seguro de que ninguno de ustedes ha hecho reparar sus refrigeradores desde que los compraron... ;Op2. Enfríe el recipiente para congelar en el congelador durante al menos 24 horas la primera vez, para que no escuche el movimiento del líquido cuando lo agite.3. Coloque el fondo del recipiente de enfriamiento detrás del congelador.4. Cuando esté listo para hacer helado, tenga todos los ingredientes listos para que cuando saque el intestino frío esté listo para llenarlo y encenderlo para batir el helado en menos de 2 minutos.5. Asegúrate de que tu cocina no esté caliente, como en Campeche, Acapulco, Veracruz, etc.6. Finalmente use una crema espesa de buena calidad, no LECHE o leche delicia... se llama ICE-CREAM, no leche helada.Limpiar es fácil, para la revisión a la que no le gustó limpiar la paleta, ¡deténgase, por favor!¡Todos los electrodomésticos después de su uso necesitan limpieza en la cocina!Para la revisión que decía que esto es solo un granizado congelado y una paleta para rasparlo, puedes hacer esto en una batidora, MAL, no puedes, toda la técnica para hacer helado consiste en batir con paletas para romper los cristales de hielo. así se ha hecho durante más de 200 años.Diré que la mayoría de las reseñas negativas de una estrella en Amazon {80% o más} en todos los productos se deben a error o ignorancia del cliente. La mayoría de las reseñas de una estrella aquí se encuentran en esa situación.Se trata de una heladera sencilla, moderadamente silenciosa y fácil de usar. Como chef ejecutivo lo recomiendo.

Reviewer: surej
Rating: 5.0 out of 5 stars
Title:
Review: Best

Reviewer: Amazon Customer
Rating: 1.0 out of 5 stars
Title:
Review: buying the Cuisinart ICE-30Bc from U.K , the electric current is supposed to be 220 volts. to my shock and surprise, i received the unit and plugged it in Jordan and it burned because the electric current requirement on the bottom of the unit says 110 volts .this is unusual to sell electric run units in the U.K. with 110 volts electric requirement. now i am trying to repair the unit in Jordan on my own expense and i blame this on you.

Reviewer: Amazon カスタマー
Rating: 5.0 out of 5 stars
Title:
Review: 家庭で手軽に美味しいアイスクリームやジェラートが作れます。コツとしては、フリーザーボールを冷凍庫で２日間かけてきっちり冷やすこと。冷やし方が甘いと固まらず、スムージーみたいになってしまいます。最初はフリーザーボールに半分くらいで作ってみて、出来具合を見て量を調節すればいいです。