Price: $69.95
(as of Oct 30, 2024 20:14:25 UTC - Details)

From the Manufacturer

Easy-lock lid. Mixing paddle. Double-insulated freezer bowl. Heavy-duty motor. Frozen treats in 20 minutes or less.

Frozen Favorites in Minutes

The heavy-duty motor makes frozen yogurt, ice cream, sorbet - even frozen drinks - in 20 minutes or less.

Pure and Simple Indulgence

Add fresh ingredients to the mixing bowl, turn on the machine, and go. It's fully automatic. Plus, cleanup is a breeze.

Perfectly Delicious

The large capacity mixing bowl lets you make up to 1-1/2 quarts of your favorite smooth and creamy frozen treats.

Features and Benefits

• Ingredient Spout Pour recipe ingredients through the spout. Also use to add ingredients, like chips or nuts, without interrupting the freezing cycle.
  
• Easy-lock Lid Transparent to let you watch the freezing process as it progresses. Lid is designed to easily lock to base.
  
• Mixing Paddle Mixes and aerates ingredients in freezer bowl to create frozen desserts or drinks.
  
• Freezer Bowl Contains cooling liquid within a double insulated wall to create fast and even freezing. Double wall keeps the bowl cool and at an even temperature.
  
• Base Contains heavy duty motor strong enough to handle ice cream, frozen yogurt, sherbet, sorbet and frozen drinks.
  
• Rubber Feet Nonslip feet keep base stationary during use.
  
• Cord Storage Unused cord is easily pushed into the base to keep counter neat and safe.

Freezing Time and Bowl Preparation

The freezer bowl must be completely frozen before you begin your recipe. Before freezing, wash and dry the bowl. The length of time needed to reach the frozen state depends on how cold your freezer is. It is recommended that you place the freezer bowl in the back of your freezer where it is the coldest. Be sure to place the freezer bowl on a flat surface in its upright position for even freezing.
Generally, freezing time is between 16 hours and 24 hours. Shake the bowl to determine whether it is completely frozen. If you do not hear the liquid within the bowl moving, the cooling liquid is therefore frozen. For the most convenient frozen desserts and drinks, leave your freezer bowl in the freezer at all times. Use the bowl immediately after removing from the freezer. It will begin to quickly defrost once it has been removed for the freezer.
Reminder: Your freezer should be set to 0°F to ensure proper freezing of all foods.

Making Frozen Desserts or Drinks

1. Use Cuisinart recipes included in the Instruction Booklet or use your own recipe, making sure it yields 1-1/2 quarts or less.
2. Remove the freezer bowl from the freezer and place on the center of the base. The bowl will begin to defrost quickly once it has been removed from the freezer. Use it immediately after removing from freezer.
3. Place mixing paddle in freezer bowl. It rests in the center of the bowl, with the circle side facing up.
4. Place lid on the base and rotate clockwise until tabs on lid lock in place on base.
5. Press On/Off switch to ON position. Freezer bowl will begin to turn.
6. Immediately pour ingredients through ingredient spout. NOTE: Ingredients must be added to the freezer bowl after the unit is turned on.
7. Frozen desserts or drinks will be done in less than 20 minutes. The time will depend on the recipe and volume of the dessert you are making. When the mixture has thickened to your liking, it is done. If you desire a firmer consistency, transfer the dessert to an airtight container and store in the freezer for two or more hours.

Adding Ingredients

Ingredients such as chips and nuts should be added about 5 minutes before the recipe is complete. Once the dessert has began to thicken, add the ingredients through the ingredient spout. Nuts and other ingredients should be no larger than a chocolate chip.
SUPERIOR FUNCTION: The new patent-pending mixing paddle makes frozen treats in 20 minutes or less
COOL FEATURE: Double-insulated freezer bowl eliminates the need for ice
CAPACITY: Makes up to 1-½-quarts of your favorite ice cream or frozen yogurt
EASY TO USE: Easy lock transparent lid with large spout makes adding ingredients simple and mess free
LIMITED 3-YEAR WARRANTY: Refer to user manual for troubleshooting steps and questions surrounding warranty policies – this product is BPA free
Reviewer: Becca M.
Rating: 5.0 out of 5 stars
Title: Great wedding gift
Review: From the bride, “This ice cream maker is fantastic! Super easy to use, and the results are delicious every time. The machine freezes quickly, and you can make a batch of ice cream in under 30 minutes. I love that you can customize your flavors and ingredients—perfect for experimenting! Cleanup is a breeze, and it’s compact enough to store easily. Definitely a fun addition to our kitchen and well worth the price!”

Reviewer: M. Elaine Morris
Rating: 5.0 out of 5 stars
Title: Nice machine
Review: This is dangerously easy to use! It makes great ice cream fast, it’s quite, perfect size for just a few people or to have a couple servings in freezer for a sweet treat. I’m happy with it.

Reviewer: 2MuchStuff
Rating: 5.0 out of 5 stars
Title: WHAT'S NOT TO LIKE?
Review: Bought the Model 21 in time for homemade peach ice cream. Had gone back and forth whether to purchase a newer, more expensive version but after reading someone else’s recommendation that the older, simpler model worked just fine, decided to follow their advice and after having made nine batches of various flavors, agree that the “21” couldn’t be any better. No bells and whistles are really necessary other than the on/off switch, and it’s overly pricey to upgrade. The machine does make some noise, but not like a revved-up Harley or anything. I continue putzing around in the kitchen while the ice cream churns, and the high-pitched hum is not overly annoying. The slightly smaller capacity (1-1/2 qt) is advantageous since we can polish off a batch and go on to the next “experiment” without much delay. Finally, the smaller canister is easier to fit in a small refrigerator-freezer for the necessary pre-chilling. I haven’t found a second canister to be necessary for a small family, but if you have the freezer space and need to make larger quantities more often, it could be the ticket.This little gadget has been fun to use and it’s so easy, almost foolproof, to have great-tasting ice cream without the mess of an old-fashioned salt-and-ice freezer. After trying one of the Cuisinarts I ordered another as a gift, along with a 1-1/2 qt oblong storage container (have tried both Tovolo and Sumo—they seem practically identical). After the initial experiments with various “rich” recipes and flavors, we will probably try some of the lower cal versions such as sorbets and ices, but for now, it’s full bore with the creamy goodness. Life is now measured “before homemade ice cream” and after!Observations/methodology: Have tried various recipes—with eggs, cooked custard; with eggs, uncooked; no eggs, adding some instant vanilla pudding powder for extra thickness and body, and using fruits--peaches, cherries, strawberries, as well as butter pecan. (B.C. was hands-down fave!—toasted the chopped nuts in the oven first, with melted butter, a little sugar, and a sprinkling of kosher salt. In the custard, used dark brown sugar, maple syrup and Jack Daniels for flavoring—yummilicious!) Finally decided to stick with the cooked custard approach, adding a small amount of vanilla bean instant pudding powder, say 1-2 TB, to the cooled custard just prior to freezing. (I feel uneasy about using raw, uncooked eggs.) Have had excellent results using a Thermapen to measure the temp, whisking constantly while cooking in a heavy pot. It doesn’t take long to come to temp and thicken, but does need to be cooled prior to freezing, so if in a hurry you may prefer the easy-no-eggs-instant pudding type of recipe, readily available online.Not one batch so far has been a “failure”—in fact, they’re all so good that we’ve become addicted and eat ice cream three times a day. It should come with a warning label! We prefer a rich version, with a combination of heavy cream, evaporated milk, condensed milk and regular milk for a vanilla base resulting in that “from my childhood” taste. It can be modified with add-ins as you please. Be sure to write down what you do as you go, in case tweaking is needed next time or in case you pronounce the latest batch a sure winner. Have plenty of tasting spoons at the ready while churning, and several rubber spatulas will come in handy.As many have noted, it’s key to have the canister frozen rock-solid prior to churning. We keep it in the freezer between uses and even put the plastic shell (aka “lid”) in there while prepping the custard. There’s no actual lid as you might imagine. I wring out a wet dish towel and lay it on top across the open hole, and put some ice cubes atop that to help insulate. May not be necessary, but every bit helps.So far the “21” has worked great and we make a batch every other day. The most challenging part is transferring the just-frozen custard to a storage container for additional hardening. Take out the paddle first and scrape it off (another opportunity for tasting). The filled canister is heavy and to hold it with one hand while scraping out the soft ice cream is a bit unwieldy. A very firm plastic spatula works best (rather than a flexible one) to get all the ice cream out. Never use metal, anywhere, anytime! Wash and dry the canister when empty and return to your freezer pronto. You WILL want more ice cream soon and it’ll be ready to go, so keep a spot empty for it. It’ll be worth it. (I scream for green beans? Not so much….)Some have complained about the freezer not working for long, but being a new owner, I can’t say.. It seems like if you treat the parts gently it would last “forever,” but maybe that’s just like the honeymoon phase with a new lover. Time will tell but we’re very happy for now—even obsessed.Be cautious of OVER-filling the container which can cause an overflow mess since the mixture expands while freezing. Err on being conservative with the amount of custard mix. I use 2 eggs per 3 to 3-1/2 cups of liquid per batch and add the mixings the last few minutes to help ensure they don’t add too much volume. Keep an eye on it from time to time during the freezing process to make sure it isn’t about to overflow. You can always remove some of the mixture if it seems necessary. In the case of the toasted buttered pecans, I folded most of them into the mixture AFTER pouring it into the storage container because instructions say not to add anything larger than a chocolate chip, and I wanted some to be larger chunks. This delayed-addition technique works well for other fixings, too. On one hand, adding pureed fruits at the outset is good, for overall flavor intensity, but adding extra cut-up fruit later may be to your liking. Be aware that too-large chunks will likely get icy in the long run and be hard to scoop up, so there’s a fine line.The other “misteake” was making a double portion of custard in order to have back-to-back batches of half vanilla, intending to make another flavor with the remaining half of the mixture. Apparently the second half of the custard wasn’t chilled enough to overcome the freezing canister having gotten warmer on the first run. Although most batches froze in 15 to 30 minutes max, after a longer time it was obvious this batch refused to set up, so I returned the chilled custard in a bowl in the refrigerator, returned the canister to the freezer and decided to try again later. About five hours worked. Lesson learned—be patient. OK to double the batch, but chill it all thoroughly prior to churning.If pondering whether to get a countertop ice cream freezer, go for it. It’s fun and easy to use. You’ll be a proud as a brand-new parent after you make the first batch.

Reviewer: Duhkgeorge
Rating: 4.0 out of 5 stars
Title: Nice inexpensive Ice Cream machine
Review: I received this item about two days later than the projected Amazon delivery date purchased from "Gourmet Kitchen Gallery".The item itself consists of:1) Plug in base2) Frozen solution bowl that ingredients will pour in.3.) Plastic blade that slips into bowl and is held in placewhile the bowl spins by...4.) Clear plastic cover with hole at top to allow easy addition of ingredients.5.) Ice cream ingredient book.So far I've made the simple ice cream and sorbet recipes.I freeze the blade, the plastic cover and the bowl in the freezer 24 hours before use. I leave ingredients in teh freezer one hour prior to mixing. (although my apricot/ginger sorbet was still warm)The ice cream seemed to be wrapped up in about five minutes. The mixture bunches up and spills up (so it's important to not overfill and I personally have started underfilling). As soon as it bunches up at the top, due to how the blade works, you're not really going to get it mixed any further because it's now bypassing the blade. It's soft when I scoop it out and I usually place in fridge for a minimum of an hour before eating to let it harden. More cream=softer and less=harder for the simple ice cream ingredients. I have a peach ice cream that's rock hard because I was trying a lower fat/sugar experiment. Still delicious, I just have to chip at it.The sorbet recipe is awesome. I use the raspberry and then just add whatever other fruit instead and play with flavors. It's "creamy" (in regards to texture) after days in the fridge allowing easy scooping and VERY much like what you'd buy in the store. As mentioned the apricot/ginger was HOT when I placed in the freezer for an hour and still warm when I put into the ice cream maker. This took a solid 15 minutes to freeze vs the five minutes I experienced with the ice cream. I was impressed the ice cream maker still "froze it" though.The price is cheap, the portions are good for a couple or small family and it's very easy to clean/use. I'm VERY happy with this purchase and glad the ice cream website I was looking at recommended it. In turn, I recommend it to you.Pros:Easy to cleanSimple to usenice recipe book although i'm sure there are better ice cream recipes/bases.InexpensiveDoesn't require ice/rock saltCons:The piling up of the ice cream/sorbet when done annoys me. I own a heavier duty mixer that makes WAY too much and requires ice/rock salt. However, you can keep mixing it to a harder consistency (it also takes 2-3 hours). I think part of it is simply how the blades are made and they're designed poorly. Still, this is my only complaint. It gets your ice cream to the point that your freezer can finish it for you.Notes:Cool ingredients prior to mixing and it speeds up the process.Don't add alcohol (vanilla) until the very end. (this may be why i'm 5 minutes to done instead of 15ish)Freeze bowl overnight to make sure it's frozen.When it bunches up you're not going to get much more done so package and store.Vanilla extract REALLY isn't needed when you do fruit ice cream. I ignore that ingredient.Sorbet recipe is AWESOME and comes out perfect.Enjoy. Sorbet is easy and fun to play with and doesn't require ingredients you don't normally have (sugar, water, fruit vs cream/eggs/whole milk/whatever else... i don't drink whole milk or eat eggs and NEVER have cream).My recommendation is a strong buy. Nice cheap machine that works well. There are probably better out there, but I would expect a need to pay a lot more for them and frankly I don't see the need when this works so well itself.

Reviewer: Xen
Rating: 5.0 out of 5 stars
Title: Simple and fool proof
Review: First of all, I really like the design, it's very simple but doesn't feel cheap. It only has one button so super easy to use. You would have to pre-freeze the bowl for hours before making the ice cream though, I did not know this and was a bit confused as to why it didn't become ice cream XD. But once I got it worked out it made ice cream pretty fast, around 20 minutes and it's done. Pretty great for its price.

Reviewer: Lacoocheeman
Rating: 5.0 out of 5 stars
Title: Love the Machine, but beware the recipes
Review: Really good, quick and easy to make, easy clean up, rinse freezer bowl and back into freezer for next batch. The only negative so far is the recipes in the manual. The recipes make no adjustment for adding stuff, leading to overflowing in some cases. For example the peanut butter recipe calls for two extra cups added to the same amount of ingredients for the Simple Vanilla—it will definitely overflow a lot. The Butter Pecan calls for a cup of pecans added to the same amount of ingredients for the Simple Vanilla—it will overflow some, but it is still delicious so make adjustments as needed. Perhaps should have given more thought to the two quart model—oh well, I'm satisfied with this one. The smaller one means more opportunities for variety.

Reviewer: Adicta a las compras
Rating: 5.0 out of 5 stars
Title:
Review: Es lo mejor, es fácil de usar, fácil de lavar, no haces un batidillo, y queda delicioso.El bote se saca y lo tienes que congelar 24 hrs antes (si tienes espacio lo puedes dejar ahí para cuando quieras), en una batidora mezclas los ingredientes que quieres ya sea helado cremoso o nieve, usas la maquina y listo! en 20 min tienes un helado.El bote es de 1 litro, así que para una reunión familiar 4 días antes estuvimos haciendo la preparación para juntar 4 litros de helado y lo guardamos en el congelador. Así que es también puede ser una opción, preparar tus helados antes, guardarlos en un bote y lo mantienes en tu congelador para cuando quieras.

Reviewer: R.W.M.
Rating: 5.0 out of 5 stars
Title:
Review: Like it all. Clean design, easy to clean, easy to use, incredible results. Have to control my consumption the ice cream is so good.

Reviewer: Amazon カスタマー
Rating: 5.0 out of 5 stars
Title:
Review: ホイッパーで混ぜながら凍らせて…で作るアイスに限界を感じたので購入シンプルなオンオフのボタンのみの作りで分かりやすく使いやすかったシンブルなバニラアイスも好評で今後もつ買い続けていきたい

Reviewer: Jenny
Rating: 5.0 out of 5 stars
Title:
Review: Su funcionamiento es muy básico pero efectivo. Lo que hay que tener en cuenta es que el contenedor se mete al congelador previamente al menos 16 horas. Fuera de eso, la preparación es rápida y el resultado es bueno. La recomiendo.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title:
Review: We had to replace our 30 year old machine which needed bags of ice and salt and we weren't sure we'd find a replacement that we loved as much as our original one. This one works great! So far we've made coffee ice cream and cherry vanilla ice cream and raspberry sorbet and they all came out perfectly. Of course, a lot of the taste and texture has to do with the recipe you're using, and we only make ice cream with a good egg yolk based custard, to make it really creamy, but we'd heard that the one downside of some machines is that the paddle doesn't always churn all of the contents. This one absolutely does, and we love the open top so that we can add things like nuts and cherries near the end of the cycle as it's churning. It's also a good size so doesn't take a lot of room on the shelf.