Cuisinart 1.5-Quart Frozen Yogurt and Ice Cream Maker
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Set Alert for Product: 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 - $64.95
Price history for 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
Latest updates:
$64.95
- October 22, 2024
$69.95
- July 28, 2024
Since: July 28, 2024
Highest Price:
$69.95
- July 28, 2024
Lowest Price:
$64.95
- October 22, 2024
Last Amazon price update was: October 22, 2024 04:13
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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
5.0out of 5
★★★★★
★★★★★
7
★★★★★
0
★★★★★
0
★★★★★
0
★★★★★
0
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★★★★★
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 s’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 it’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!
Helpful(0)Unhelpful(0)You have already voted this
★★★★★
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.
Helpful(0)Unhelpful(0)You have already voted this
★★★★★
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.
Helpful(0)Unhelpful(0)You have already voted this
★★★★★
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.
Helpful(0)Unhelpful(0)You have already voted this
★★★★★
HEIDI –
The media could not be loaded.
Me gustó mucho, si es lo que esperaba.
Helpful(0)Unhelpful(0)You have already voted this
★★★★★
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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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 s’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 it’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!
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.
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.
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.
HEIDI –
The media could not be loaded.
Me gustó mucho, si es lo que esperaba.
Hyrum S. –
It makes a great tasting ice cream. You can eat it right away. Love it and will buy again
HEIDI –
1 アイスクリームメーカーを購入し用と思った動機
手作りでアイスクリームを作っていたが、冷凍庫で凍らせては混ぜるをどんなに頑張っても氷の粒度が大きくなり、出来に不満があった。凍らせる間、絶えず混ぜ続けるアイスクリームメーカーなら、この問題を解決できると期待した。
2 求めた性能等
・一度にたくさん作れること（一般的な配合で，生クリーム200mlパックを使い切った場合の分量を一度に作れること）
・洗浄等の手入れが簡単であること
・故障等のリスクが少ないこと
・フリーザーボウルが冷凍庫に入るサイズであること
・なるべく安価であること
3 検討した製品
・クイジナート ICE-21（本製品）
・クイジナート ICE-30BC
・ハイアール アイスデリ グランデ
4 本製品に決めた理由
・値段が比較的手ごろ
ICE-30BCに対して、こちらは1万円しない。
・フリーザーボウルが冷蔵庫に入る大きさ
ICE-30BCの方は、高さが怪しかった
・手入れのしやすさ・耐久性
ボウル側が回転する機構で、部品点数が少ない。一方、アイスデリは冷却装置ごと洗わないといけなかったり、羽があまり丈夫そうではなかった
・十分なボウル容量
700mlの材料投入可。ICE-30BCより少ないが、自分の使用状況からみて十分。一方、アイスデリは容量が足りず、2回に分けて作る羽目になりそうだった
5 購入後に感じた本製品の良いところ
・容量、価格のバランス。
・メンテナンス性、耐久性。
6 本製品のいまいちなところ
・電源コードが短い。場所によっては、別途延長コードが必要。
・ICE-30BCと比較すると、デザイン性は劣る。全体的にプラスチック。
・羽についたアイスをとるのが面倒くさい。もたついていると溶けていく。
7 総じて
大変満足している。容量も必要十分。アイスクリームメーカー導入前よりも格段に滑らかな舌触りのアイスクリームを作ることができた。これのおかげでアイスクリームを作る回数が増えた。
8 その他
・自分の家には冷蔵庫とは別に冷凍庫がもう一台あるので、フリーザーボウルの大きさはそんなに気にならないが、冷蔵庫が狭い場合は入らなかったりスペースを取りすぎる可能性がある。購入検討の際は、ご家庭の冷凍庫に縦置きできるスペースがあるかをよく確認しておいたほうがいい。また、本体も炊飯器を２個重ねたぐらいでかい。
・連続使用不可（洗わない・事前に材料を氷結手前まで冷やしておく等すれば2回ぐらいは行けるかも）。
・説明書等が英語。使い方はネットに動画があるので困ることはないが。
・大きさや値段的に、初めてアイスを作るような初心者向けではない。アイスクリームメーカー無しでもアイスは作れるので、何回か試して、自分に必要なスペックを把握してからでも遅くはない。
・ある程度アイスが固まってくると、ボウルは回転しているがアイスは動かなくなってくる。その状態だとちょっと緩いのでゴムベラ等で押し込んでやるといい感じの硬さになってくる。
・フリーザーボウルを洗う時に、ある程度温まっていないとうまく水分を除けない（キッチンペーパーで拭いたそばから薄く凍り付いていく）。ボウルの中で液体の音がするまではボウルを温める必要がある。
・洗って水分を拭いた後、薄く油を塗ってやると、次回のアイスでボウルに付着したアイスがはがれやすい気がする。
・ボウルに付着したアイスを剥がすのは、プラスチックのしゃもじがおすすめ。