Cuisinart 1.5-Quart Frozen Yogurt and Ice Cream Maker

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Price history for Cuisinartยฎ Frozen Yogurt - Ice Cream & Sorbet Maker
Latest updates:
  • $63.99 - December 12, 2024
  • $89.99 - November 16, 2024
  • $90.50 - November 7, 2024
  • $90.49 - October 31, 2024
  • $90.50 - September 20, 2024
Since: September 20, 2024
  • Highest Price: $90.50 - September 20, 2024
  • Lowest Price: $63.99 - December 12, 2024
Last Amazon price update was: January 10, 2025 04:15
ร— Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.com (Amazon.in, Amazon.co.uk, Amazon.de, etc) at the time of purchase will apply to the purchase of this product.
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Cuisinart 1.5-Quart Frozen Yogurt and Ice Cream Maker
Cuisinart 1.5-Quart Frozen Yogurt and Ice Cream Maker

Cuisinart 1.5-Quart Frozen Yogurt and Ice Cream Maker Price History

Price History for Cuisinartยฎ Frozen Yogurt - Ice Cream & Sorbet Maker

Statistics

Current Price $63.99 January 9, 2025
Highest Price $90.50 September 20, 2024
Lowest Price $63.99 December 12, 2024
Since September 20, 2024

Last price changes

$63.99 December 12, 2024
$89.99 November 16, 2024
$90.50 November 7, 2024
$90.49 October 31, 2024
$90.50 September 20, 2024

Cuisinart 1.5-Quart Frozen Yogurt and Ice Cream Maker Description

  • 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-ยฝ-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 โ€“ this product is BPA free

Cuisinart 1.5-Quart Frozen Yogurt and Ice Cream Maker Specification

Specification: Cuisinart 1.5-Quart Frozen Yogurt and Ice Cream Maker

Brand

Cuisinart

Color

Red

Capacity

1.5 Quarts

Special Feature

Double-Insulated Freezer Bowl, Easy-Lock Lid with Large Spout, BPA Free

Material

Polypropylene (PP)

Included Components

Specialty Electrics;Ice Cream Machines;ice cream makers

Model Name

1.5 Quart Frozen Yogurt-Ice Cream Maker

Item Weight

10.3 pounds

Operation Mode

Automatic

Product Care Instructions

Hand Wash

Global Trade Identification Number

00086279031990, 10086279168112

UPC

086279033345 885225035569 655909569020 728295233391 086279176752 086279168115 086279031990 611054737905 885101098657

Manufacturer

Cuisinart

Product Dimensions

10.75 x 10.75 x 15 inches

Department

unisex-adult

Country of Origin

China

Item model number

ICE-21RP1

Is Discontinued By Manufacturer

No

Date First Available

August 29, 2010

Item Weight (Pounds)

10.3

ASIN

B0041A3KPC

Cuisinart 1.5-Quart Frozen Yogurt and Ice Cream Maker Reviews (7)

7 reviews for Cuisinart 1.5-Quart Frozen Yogurt and Ice Cream Maker

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  1. mora

    This little machine is awesome! Make sure you follow the instructions closely (i.e., turn on the machine first and THEN add the ingredients). The recipes in the booklet it comes with are awesome. This picture is of the sโ€™mores recipe. I find it turns out better if you leave the mixture in the fridge overnight before turning it into ice cream in the machine. And then once itโ€™s done in the machine, I pour it I to an air right container and freeze for a few hours. Definitely time consuming, but worth it with some planning. I recommend!

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  2. AmazingAmazon

    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.

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  3. P. Willson

    …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.

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  4. Denise

    It is very quiet, and works faster than I expected. I have made several ice creams with mixtures of yogurt, nut milk, coconut milk, and 10% cream. They all come out very nice. I like that I can make flavours that you can’t buy, like Chai spice, green tea, Earl Grey, yogurt berry, and anything I desire. I haven’t tried the custard method, so my ice creams do get hard from freezing, but a little thawing and they will have the creamy texture we look for. I do recommend blending and chilling your ingredients well, before putting in maker, to reduce the ice crystals. I am still practicing, but for rich flavours without the gummy texture or sugar bugs on my teeth, home made is the way to go. Also important, get some XANTHAM GUM. Read up why it will be a must ingredient.

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  5. HEIDI

    The media could not be loaded.

    ย Me gustรณ mucho, si es lo que esperaba.

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  6. Hyrum S.

    It makes a great tasting ice cream. You can eat it right away. Love it and will buy again

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  7. HEIDI

    1 ใ‚ขใ‚คใ‚นใ‚ฏใƒชใƒผใƒ ใƒกใƒผใ‚ซใƒผใ‚’่ณผๅ…ฅใ—็”จใจๆ€ใฃใŸๅ‹•ๆฉŸ
    ใ€€ๆ‰‹ไฝœใ‚Šใงใ‚ขใ‚คใ‚นใ‚ฏใƒชใƒผใƒ ใ‚’ไฝœใฃใฆใ„ใŸใŒใ€ๅ†ทๅ‡ๅบซใงๅ‡ใ‚‰ใ›ใฆใฏๆททใœใ‚‹ใ‚’ใฉใ‚“ใชใซ้ ‘ๅผตใฃใฆใ‚‚ๆฐทใฎ็ฒ’ๅบฆใŒๅคงใใใชใ‚Šใ€ๅ‡บๆฅใซไธๆบ€ใŒใ‚ใฃใŸใ€‚ๅ‡ใ‚‰ใ›ใ‚‹้–“ใ€็ตถใˆใšๆททใœ็ถšใ‘ใ‚‹ใ‚ขใ‚คใ‚นใ‚ฏใƒชใƒผใƒ ใƒกใƒผใ‚ซใƒผใชใ‚‰ใ€ใ“ใฎๅ•้กŒใ‚’่งฃๆฑบใงใใ‚‹ใจๆœŸๅพ…ใ—ใŸใ€‚

    2 ๆฑ‚ใ‚ใŸๆ€ง่ƒฝ็ญ‰
    ใƒปไธ€ๅบฆใซใŸใใ•ใ‚“ไฝœใ‚Œใ‚‹ใ“ใจ๏ผˆไธ€่ˆฌ็š„ใช้…ๅˆใง๏ผŒ็”Ÿใ‚ฏใƒชใƒผใƒ 200mlใƒ‘ใƒƒใ‚ฏใ‚’ไฝฟใ„ๅˆ‡ใฃใŸๅ ดๅˆใฎๅˆ†้‡ใ‚’ไธ€ๅบฆใซไฝœใ‚Œใ‚‹ใ“ใจ๏ผ‰
    ใƒปๆด—ๆต„็ญ‰ใฎๆ‰‹ๅ…ฅใ‚ŒใŒ็ฐกๅ˜ใงใ‚ใ‚‹ใ“ใจ
    ใƒปๆ•…้šœ็ญ‰ใฎใƒชใ‚นใ‚ฏใŒๅฐ‘ใชใ„ใ“ใจ
    ใƒปใƒ•ใƒชใƒผใ‚ถใƒผใƒœใ‚ฆใƒซใŒๅ†ทๅ‡ๅบซใซๅ…ฅใ‚‹ใ‚ตใ‚คใ‚บใงใ‚ใ‚‹ใ“ใจ
    ใƒปใชใ‚‹ในใๅฎ‰ไพกใงใ‚ใ‚‹ใ“ใจ

    3 ๆคœ่จŽใ—ใŸ่ฃฝๅ“
    ใƒปใ‚ฏใ‚คใ‚ธใƒŠใƒผใƒˆ ICE-21๏ผˆๆœฌ่ฃฝๅ“๏ผ‰
    ใƒปใ‚ฏใ‚คใ‚ธใƒŠใƒผใƒˆ ICE-30BC
    ใƒปใƒใ‚คใ‚ขใƒผใƒซใ€€ใ‚ขใ‚คใ‚นใƒ‡ใƒชใ€€ใ‚ฐใƒฉใƒณใƒ‡

    4 ๆœฌ่ฃฝๅ“ใซๆฑบใ‚ใŸ็†็”ฑ
    ใƒปๅ€คๆฎตใŒๆฏ”่ผƒ็š„ๆ‰‹ใ”ใ‚
    ใ€€ICE-30BCใซๅฏพใ—ใฆใ€ใ“ใกใ‚‰ใฏ1ไธ‡ๅ††ใ—ใชใ„ใ€‚
    ใƒปใƒ•ใƒชใƒผใ‚ถใƒผใƒœใ‚ฆใƒซใŒๅ†ท่”ตๅบซใซๅ…ฅใ‚‹ๅคงใใ•
    ใ€€ICE-30BCใฎๆ–นใฏใ€้ซ˜ใ•ใŒๆ€ชใ—ใ‹ใฃใŸ
    ใƒปๆ‰‹ๅ…ฅใ‚Œใฎใ—ใ‚„ใ™ใ•ใƒป่€ไน…ๆ€ง
    ใ€€ใƒœใ‚ฆใƒซๅดใŒๅ›ž่ปขใ™ใ‚‹ๆฉŸๆง‹ใงใ€้ƒจๅ“็‚นๆ•ฐใŒๅฐ‘ใชใ„ใ€‚ไธ€ๆ–นใ€ใ‚ขใ‚คใ‚นใƒ‡ใƒชใฏๅ†ทๅด่ฃ…็ฝฎใ”ใจๆด—ใ‚ใชใ„ใจใ„ใ‘ใชใ‹ใฃใŸใ‚Šใ€็พฝใŒใ‚ใพใ‚Šไธˆๅคซใใ†ใงใฏใชใ‹ใฃใŸ
    ใƒปๅๅˆ†ใชใƒœใ‚ฆใƒซๅฎน้‡
    ใ€€700mlใฎๆๆ–™ๆŠ•ๅ…ฅๅฏใ€‚ICE-30BCใ‚ˆใ‚Šๅฐ‘ใชใ„ใŒใ€่‡ชๅˆ†ใฎไฝฟ็”จ็Šถๆณใ‹ใ‚‰ใฟใฆๅๅˆ†ใ€‚ไธ€ๆ–นใ€ใ‚ขใ‚คใ‚นใƒ‡ใƒชใฏๅฎน้‡ใŒ่ถณใ‚Šใšใ€2ๅ›žใซๅˆ†ใ‘ใฆไฝœใ‚‹็พฝ็›ฎใซใชใ‚Šใใ†ใ ใฃใŸ

    5 ่ณผๅ…ฅๅพŒใซๆ„Ÿใ˜ใŸๆœฌ่ฃฝๅ“ใฎ่‰ฏใ„ใจใ“ใ‚
    ใƒปๅฎน้‡ใ€ไพกๆ ผใฎใƒใƒฉใƒณใ‚นใ€‚
    ใƒปใƒกใƒณใƒ†ใƒŠใƒณใ‚นๆ€งใ€่€ไน…ๆ€งใ€‚

    6 ๆœฌ่ฃฝๅ“ใฎใ„ใพใ„ใกใชใจใ“ใ‚
    ใƒป้›ปๆบใ‚ณใƒผใƒ‰ใŒ็Ÿญใ„ใ€‚ๅ ดๆ‰€ใซใ‚ˆใฃใฆใฏใ€ๅˆฅ้€”ๅปถ้•ทใ‚ณใƒผใƒ‰ใŒๅฟ…่ฆใ€‚
    ใƒปICE-30BCใจๆฏ”่ผƒใ™ใ‚‹ใจใ€ใƒ‡ใ‚ถใ‚คใƒณๆ€งใฏๅŠฃใ‚‹ใ€‚ๅ…จไฝ“็š„ใซใƒ—ใƒฉใ‚นใƒใƒƒใ‚ฏใ€‚
    ใƒป็พฝใซใคใ„ใŸใ‚ขใ‚คใ‚นใ‚’ใจใ‚‹ใฎใŒ้ขๅ€’ใใ•ใ„ใ€‚ใ‚‚ใŸใคใ„ใฆใ„ใ‚‹ใจๆบถใ‘ใฆใ„ใใ€‚

    7 ็ทใ˜ใฆ
    ใ€€ๅคงๅค‰ๆบ€่ถณใ—ใฆใ„ใ‚‹ใ€‚ๅฎน้‡ใ‚‚ๅฟ…่ฆๅๅˆ†ใ€‚ใ‚ขใ‚คใ‚นใ‚ฏใƒชใƒผใƒ ใƒกใƒผใ‚ซใƒผๅฐŽๅ…ฅๅ‰ใ‚ˆใ‚Šใ‚‚ๆ ผๆฎตใซๆป‘ใ‚‰ใ‹ใช่ˆŒ่งฆใ‚Šใฎใ‚ขใ‚คใ‚นใ‚ฏใƒชใƒผใƒ ใ‚’ไฝœใ‚‹ใ“ใจใŒใงใใŸใ€‚ใ“ใ‚ŒใฎใŠใ‹ใ’ใงใ‚ขใ‚คใ‚นใ‚ฏใƒชใƒผใƒ ใ‚’ไฝœใ‚‹ๅ›žๆ•ฐใŒๅข—ใˆใŸใ€‚

    8 ใใฎไป–
    ใƒป่‡ชๅˆ†ใฎๅฎถใซใฏๅ†ท่”ตๅบซใจใฏๅˆฅใซๅ†ทๅ‡ๅบซใŒใ‚‚ใ†ไธ€ๅฐใ‚ใ‚‹ใฎใงใ€ใƒ•ใƒชใƒผใ‚ถใƒผใƒœใ‚ฆใƒซใฎๅคงใใ•ใฏใใ‚“ใชใซๆฐ—ใซใชใ‚‰ใชใ„ใŒใ€ๅ†ท่”ตๅบซใŒ็‹ญใ„ๅ ดๅˆใฏๅ…ฅใ‚‰ใชใ‹ใฃใŸใ‚Šใ‚นใƒšใƒผใ‚นใ‚’ๅ–ใ‚Šใ™ใŽใ‚‹ๅฏ่ƒฝๆ€งใŒใ‚ใ‚‹ใ€‚่ณผๅ…ฅๆคœ่จŽใฎ้š›ใฏใ€ใ”ๅฎถๅบญใฎๅ†ทๅ‡ๅบซใซ็ธฆ็ฝฎใใงใใ‚‹ใ‚นใƒšใƒผใ‚นใŒใ‚ใ‚‹ใ‹ใ‚’ใ‚ˆใ็ขบ่ชใ—ใฆใŠใ„ใŸใปใ†ใŒใ„ใ„ใ€‚ใพใŸใ€ๆœฌไฝ“ใ‚‚็‚Š้ฃฏๅ™จใ‚’๏ผ’ๅ€‹้‡ใญใŸใใ‚‰ใ„ใงใ‹ใ„ใ€‚
    ใƒป้€ฃ็ถšไฝฟ็”จไธๅฏ๏ผˆๆด—ใ‚ใชใ„ใƒปไบ‹ๅ‰ใซๆๆ–™ใ‚’ๆฐท็ตๆ‰‹ๅ‰ใพใงๅ†ทใ‚„ใ—ใฆใŠใ็ญ‰ใ™ใ‚Œใฐ2ๅ›žใใ‚‰ใ„ใฏ่กŒใ‘ใ‚‹ใ‹ใ‚‚๏ผ‰ใ€‚
    ใƒป่ชฌๆ˜Žๆ›ธ็ญ‰ใŒ่‹ฑ่ชžใ€‚ไฝฟใ„ๆ–นใฏใƒใƒƒใƒˆใซๅ‹•็”ปใŒใ‚ใ‚‹ใฎใงๅ›ฐใ‚‹ใ“ใจใฏใชใ„ใŒใ€‚
    ใƒปๅคงใใ•ใ‚„ๅ€คๆฎต็š„ใซใ€ๅˆใ‚ใฆใ‚ขใ‚คใ‚นใ‚’ไฝœใ‚‹ใ‚ˆใ†ใชๅˆๅฟƒ่€…ๅ‘ใ‘ใงใฏใชใ„ใ€‚ใ‚ขใ‚คใ‚นใ‚ฏใƒชใƒผใƒ ใƒกใƒผใ‚ซใƒผ็„กใ—ใงใ‚‚ใ‚ขใ‚คใ‚นใฏไฝœใ‚Œใ‚‹ใฎใงใ€ไฝ•ๅ›žใ‹่ฉฆใ—ใฆใ€่‡ชๅˆ†ใซๅฟ…่ฆใชใ‚นใƒšใƒƒใ‚ฏใ‚’ๆŠŠๆกใ—ใฆใ‹ใ‚‰ใงใ‚‚้…ใใฏใชใ„ใ€‚
    ใƒปใ‚ใ‚‹็จ‹ๅบฆใ‚ขใ‚คใ‚นใŒๅ›บใพใฃใฆใใ‚‹ใจใ€ใƒœใ‚ฆใƒซใฏๅ›ž่ปขใ—ใฆใ„ใ‚‹ใŒใ‚ขใ‚คใ‚นใฏๅ‹•ใ‹ใชใใชใฃใฆใใ‚‹ใ€‚ใใฎ็Šถๆ…‹ใ ใจใกใ‚‡ใฃใจ็ทฉใ„ใฎใงใ‚ดใƒ ใƒ™ใƒฉ็ญ‰ใงๆŠผใ—่พผใ‚“ใงใ‚„ใ‚‹ใจใ„ใ„ๆ„Ÿใ˜ใฎ็กฌใ•ใซใชใฃใฆใใ‚‹ใ€‚
    ใƒปใƒ•ใƒชใƒผใ‚ถใƒผใƒœใ‚ฆใƒซใ‚’ๆด—ใ†ๆ™‚ใซใ€ใ‚ใ‚‹็จ‹ๅบฆๆธฉใพใฃใฆใ„ใชใ„ใจใ†ใพใๆฐดๅˆ†ใ‚’้™คใ‘ใชใ„๏ผˆใ‚ญใƒƒใƒใƒณใƒšใƒผใƒ‘ใƒผใงๆ‹ญใ„ใŸใใฐใ‹ใ‚‰่–„ใๅ‡ใ‚Šไป˜ใ„ใฆใ„ใ๏ผ‰ใ€‚ใƒœใ‚ฆใƒซใฎไธญใงๆถฒไฝ“ใฎ้ŸณใŒใ™ใ‚‹ใพใงใฏใƒœใ‚ฆใƒซใ‚’ๆธฉใ‚ใ‚‹ๅฟ…่ฆใŒใ‚ใ‚‹ใ€‚
    ใƒปๆด—ใฃใฆๆฐดๅˆ†ใ‚’ๆ‹ญใ„ใŸๅพŒใ€่–„ใๆฒนใ‚’ๅก—ใฃใฆใ‚„ใ‚‹ใจใ€ๆฌกๅ›žใฎใ‚ขใ‚คใ‚นใงใƒœใ‚ฆใƒซใซไป˜็€ใ—ใŸใ‚ขใ‚คใ‚นใŒใฏใŒใ‚Œใ‚„ใ™ใ„ๆฐ—ใŒใ™ใ‚‹ใ€‚
    ใƒปใƒœใ‚ฆใƒซใซไป˜็€ใ—ใŸใ‚ขใ‚คใ‚นใ‚’ๅ‰ฅใŒใ™ใฎใฏใ€ใƒ—ใƒฉใ‚นใƒใƒƒใ‚ฏใฎใ—ใ‚ƒใ‚‚ใ˜ใŒใŠใ™ใ™ใ‚ใ€‚

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