Cuisinart 1.5 Quart Double Insulated Ice Cream Maker

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Cuisinart 1.5 Quart Double Insulated Ice Cream Maker
Cuisinart 1.5 Quart Double Insulated Ice Cream Maker

Cuisinart 1.5 Quart Double Insulated Ice Cream Maker Price comparison

Cuisinart 1.5 Quart Double Insulated Ice Cream Maker Price History

Cuisinart 1.5 Quart Double Insulated Ice Cream Maker Description

Indulge in Sweet Delights with the Cuisinart 1.5 Quart Double Insulated Ice Cream Maker

Transform your kitchen into a dessert paradise with the Cuisinart 1.5 Quart Double Insulated Ice Cream Maker. This innovative appliance lets you create delicious homemade ice cream, frozen yogurt, and sorbets with ease. With its programmable features and user-friendly design, this ice cream maker is perfect for both novice cooks and seasoned chefs. Compare prices now to find the best deal!

Key Features and Benefits

  • Generous Capacity: With a 1.5 quart capacity, this ice cream maker allows you to make enough creamy goodness for the entire family, ensuring everyone gets their sweet fix.
  • Double Insulated Bowl: The insulated freezer bowl ensures optimal freezing and consistently smooth textures, so your homemade treats come out perfectly every time.
  • Automatic Operation: Enjoy hassle-free ice cream making with the automatic operation mode, allowing you to focus on other kitchen tasks while your dessert is being prepared.
  • Programmable Features: Tailor your ice cream creation process with easy-to-use programmable settings that let you control the consistency and flavor profile of your frozen delights.
  • Convenient Design: The see-through lid lets you monitor the churning process, while the ingredient spout makes adding mix-ins a breeze—no more stopping the machine to sneak in those chocolate chips!
  • BPA-Free Material: Rest assured, no harmful chemicals are involved. The ice cream maker is crafted from BPA-free plastic, ensuring safe and healthy ice cream for you and your loved ones.
  • Compact Dimensions: At just 9.5 inches long, 9 inches wide, and 11.25 inches high, this appliance is designed with your kitchen space in mind, making it easy to store when not in use.

Price Comparison Across Suppliers

The Cuisinart 1.5 Quart Double Insulated Ice Cream Maker is available at various suppliers, making it easy to find a price that fits your budget. On average, prices range from $60 to $80, with seasonal promotions often surfacing. Be sure to compare prices to find the best deal for your ice cream making dreams!

Trends in the 6-Month Price History

Analyzing the 6-month price history chart indicates a slight variation in pricing, particularly around holidays and summer months when demand peaks. Prices tend to drop during off-peak seasons, providing an excellent opportunity for cost-savvy shoppers. Keep an eye on trends to snag the best deal!

Customer Reviews Summary

Customer feedback on the Cuisinart 1.5 Quart Double Insulated Ice Cream Maker has been predominantly positive. Many users appreciate the machine’s ease of use and quick preparation time, often noting that they can enjoy ice cream in as little as 20 minutes. The creamy consistency and flavor are frequently praised. Customers love how the automatic shut-off feature ensures safety during operation.

However, some drawbacks have been mentioned. A few users noted that the capacity may not be sufficient for larger gatherings, recommending multiple batches for party events. Others mentioned that while it does make great ice cream, the texture may be different from store-bought brands, depending on the ingredients used.

Discover Unboxing and Review Videos

To get a better feel for the Cuisinart 1.5 Quart Double Insulated Ice Cream Maker, check out various unboxing and review videos available on platforms like YouTube. Watching these videos provides valuable insights into the features of the ice cream maker, plus tips and tricks from other users on how to maximize its potential.

Whether you’re craving a classic vanilla scoop or an adventurous flavor like mint chocolate chip, this ice cream maker has you covered. Embrace the joy of creating homemade ice cream that is tailored to your taste. Don’t wait any longer—explore the possibilities and compare prices now!

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Cuisinart 1.5 Quart Double Insulated Ice Cream Maker Specification

Specification: Cuisinart 1.5 Quart Double Insulated Ice Cream Maker

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

10086279168099

UPC

086279168092

Manufacturer

Cuisinart

Country of Origin

China

Item model number

ICE-21P1

Is Discontinued By Manufacturer

No

Date First Available

May 19, 2010

Control Type

Switch

Manufacturer's Warranty - Parts (Years)

3

Color Category

White

BPA-Free

Yes

Ingredient Spout

Yes

Product Height (inches)

11.3

See-Through Lid

Yes

Product Weight (pounds)

195

Voltage (volts)

120

Auto Shut-Off

Yes

Cord Storage

Yes

Model Number

ICE-21P1

Insulated Freezer Bowl

Yes

Manufacturer's Warranty - Labor (Years)

3

Ice Cream Capacity (quarts)

1.5

Product Width (inches)

9

Capacity (Quarts)

1.5

Item Weight (Kilograms)

4.6

Item Weight (pounds)

10.12

ASIN

B003KYSLMW

Cuisinart 1.5 Quart Double Insulated Ice Cream Maker Reviews (10)

10 reviews for Cuisinart 1.5 Quart Double Insulated Ice Cream Maker

4.8 out of 5
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  1. anonymous

    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.

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  2. Una de las mejores compras que he hecho. No me ha fallado hasta ahora después de 16 recetas elaboradas, con bases cremosas. Súper recomendado este producto.

    Excelente máquina, práctica, simple y durable. Con 16 recetas elaboradas me parece que ya pagó lo que costó. Súper recomendada.

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  3. Adicta a las compras

    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.

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  4. c’est moi

    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.

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  5. Laurbop

    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.

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  6. Abhishek Singiri

    This is an AC motor driven product. So make sure you buy a converter which steps down the Hz from 60Hz to 50Hz also.

    In all probability there will be no such converter easily available. So the next best thing to do is get a 220v to 100v converter – not 110v. Lowering the voltage compensates for the Hz.

    If you use a 110v converter the motor overheats and shuts down in 10 mins.

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  7. 2MuchStuff

    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.

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  8. Alberto Segovia Meza

    Sencilla de ocupar, materiales de calidad, buen precio, literal cualquier bebida la convierte en helado, sugiero ponerle las aspas y prenderla para después colocarle la mezcla porque si se la colocas antes corres riesgo de que ya no entren las aspas porque las paredes lo congelan. Ocupen una mezcla fría para que tenga consistencia más sólida y en 15min ya tienen listo su helado. Muy recomendable 10/10

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  9. Amazon カスタマー

    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

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  10. B. Miller

    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.

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