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Cuisinart

Cuisinart Ice Cream Maker Machine, 1.5 Quart Sorbet, Frozen Yogurt Maker, Double Insulated, White, ICE-21P1

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Availability: Only 3 left in stock, order soon!
Fulfilled by Amazon
Arrives Oct 1 – Oct 4
Order within 3 hours and 28 minutes
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Color: White


Style: Ice Cream Maker


Features

  • 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 1-12-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

Description

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 MinutesThe heavy-duty motor makes frozen yogurt, ice cream, sorbet - even frozen drinks - in 20 minutes or less.Pure and Simple IndulgenceAdd fresh ingredients to the mixing bowl, turn on the machine, and go. It's fully automatic. Plus, cleanup is a breeze.Perfectly DeliciousThe large capacity mixing bowl lets you make up to 1-1/2 quarts of your favorite smooth and creamy frozen treats.Features and BenefitsIngredient 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 PreparationThe 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 DrinksUse Cuisinart recipes included in the Instruction Booklet or use your own recipe, making sure it yields 1-1/2 quarts or less. 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.Place mixing paddle in freezer bowl. It rests in the center of the bowl, with the circle side facing up.Place lid on the base and rotate clockwise until tabs on lid lock in place on base.Press On/Off switch to ON position. Freezer bowl will begin to turn.Immediately pour ingredients through ingredient spout. NOTE: Ingredients must be added to the freezer bowl after the unit is turned on.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 IngredientsIngredients 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.

Brand: Cuisinart


Color: New White


Capacity: 1.5 Quarts


Special Feature: Programmable


Material: Plastic


Brand: Cuisinart


Color: New White


Capacity: 1.5 Quarts


Special Feature: Programmable


Material: Plastic


Included Components: motor, lid, bowl, blade


Model Name: 1.5 Quart Frozen Yogurt-Ice Cream Maker


Product Dimensions: 9.5"L x 9"W x 11.25"H


Item Weight: 7 Pounds


Operation Mode: Automatic


Product Care Instructions: Hand Wash


Global Trade Identification Number:


UPC: 086279168092


Manufacturer: Cuisinart


Item Weight: 7 pounds


Country of Origin: China


Item model number: ICE-21P1


Is Discontinued By Manufacturer: No


Date First Available: May 19, 2010


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Oct 1 – Oct 4

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

To initiate a return, please visit our Returns Center.

View our full returns policy here.

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Top Amazon Reviews

    • WHAT'S NOT TO LIKE?
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. ... show more
Reviewed in the United States on July 17, 2017 by 2MuchStuff
    • So easy to use, and affordable
I bought this after seeing my daughter’s more expensive Ninja ice cream maker in action. Her machine is more solid-looking construction, but this one functions equally well at a much lower cost. It is easy to assemble, use and clean. It takes about 10 minutes to make your pot of ice cream which will serve about 4 people. Since I don’t intend to make ice cream every day, this machine is completely sufficient. Cuisinart includes a recipe booklet, but you can find good low-cal recipes online which can make your ice cream habit a healthier one. ... show more
Reviewed in the United States on June 29, 2024 by c'est moi
    • Amazing little machine
Small; easy to assemble and clean; churns effectively without human help; makes delicious ice cream! Love the simple design of the freezer bowl that eliminates the need for a compressor - lower cost, less to go wrong, works just fine. The end product is different from store-bought, mostly for the much better. Started out with strawberry (since fresh berries are in season), following the recipe provided - went less heavy cream and more milk the second time and liked it better. Can't wait to start trying other flavors. ... show more
Reviewed in the United States on June 14, 2024 by anonymous
    • Great ice cream maker indeed!
I have relied on my Rival ice cream maker for many years, churning out many, many batches of good ice cream...but after so many years, i got tired of the rock salt and ice ordeal so i went for this model. GLAD I DID! I've made half a dozen batches so far and i'm pleased to say this works better than the salt/ice machine. A few comments: First, it's easier to do, and doesnt take any guessing on how much ice to salt than the traditional ice/salt machine. THer'es no messy clean up of salt and/or ice off the counter/floor, either. Second, it's quicker than advertised. While eveything says 20-25 minutes, i have yet to have a batch take longer than 15 minutes. Third, I did not have to turn my freezer down to the lowest setting either (i was concerned about wasting energy just for this!). I have it on a "5" out of "9" settings, and it's fine. I stuck the canister in the back, on the bottom shelf--which I assume is the coldest place. Just make sure the recipe you use is VERY cold before you throw it into the machine. (i often put it in the freezer for 30 min before i make ice cream). ANother tip: put the exterior clear casing into the freezer for a while before making the ice cream--it just helps insulate the canister all the more when it's turning.) Fourth, it's the quietest ice cream machine i've heard. No, you cant hear a pin drop in the other room, but i use it in the kitchen and can comfortably watch TV in my adjacent family room without having to adjust the volume at all. I can hear the machine churing, but it doesnt get in the way of hearing the TV. Fifth, so why 4 stars instead of 5? Her'es the only downside of the frozen canister v. salt/ice machines. Scooping the finished ice cream out of the heavy and awkward-to-handle canister and into a container for freezing, is challenging. The canister, understandably, is VERY cold. It seems off balance as you try to do this, too. And if you wait more than a moment, the ice cream quickly starts to freeze hard to the canister, so a rubber spatula (never use metal or you'll scratch the canister!), cant scrape the hardened ice cream off the sides very easily. Overall, GREAT ice cream maker. THe quality of the ice cream is good, with a nice, smooth texture. ... show more
Reviewed in the United States on August 2, 2010 by B. Miller
    • Works Great!
This ice cream maker has a total of 4 parts and one on/off button. It's so simple to use and easy to clean. We keep the bowl in the freezer so it's ready whenever we need it. So far we've made strawberry ice cream and passion fruit ice cream and both were delicious. It makes a good amount.
Reviewed in the United States on June 27, 2024 by Laurbop

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