Cuisinart Ice Cream Maker Machine, 2-Quart Ice Cream, Sorbet and Frozen Yogurt Machine, Fully Automatic Double-Insulated Freezer Bowl Makes Frozen Desserts in Under 30 Minutes, ICE30BCP1, Silver

...store bought. This machine makes incredible ice cream easily. No additives, fillers, emulsifiers as in store bought. The freezer canisters works beautifully to produce hard scoop ice cream. So many different recipes available online. Start with the simple vanilla recipe and you will be hooked.

Absolutely, positively love this machine! The quality of the ice cream it produces is great. Be sure to place the freezer bowl in the coldest section of your freezer, making sure it is frozen solid. I find making sure my mixture is well chilled is key also. I did not want to make homemade ice cream with the old messy rock salt & ice maker. This is fast and easy, every batch has been good. Capacity is good, it makes 2 quart (capacity is good) with one time freezing of the bowl. Quality is great. Freeze time averages 25 minutes, which is great. The size is nice an convenient for storage and the sound is not all that loud to me. It gets louder towards the end as it it is working harder to churn but not loud and when you are looking at a half hour, not a problem at all in my opinion.

This is a great little ice cream maker! Originally I was looking for something that I didnt have to freeze a bowl. Because I didnt want to have to take that extra step. But this came on sale so it was too tempting to pass up! Super simple to use and makes icecream so much faster then the old Nostalgia ones. No leaks, material is nice, easy to use! I gave my freezer bowl about 18 hours in a deep freezer and it worked wonderfully. It also comes with a very nice and detailed recipe book that is super helpful and it was easy to clean up too. Over all great product and made yummy ice cream!

I bought this icecream machine because we just found out that my son and daughter both have terrible allegies to milk, eggs, wheat and soy. We also do not eat refined sugar or processed food. We tried vegan + soy free ice creams that were about $10 a pint and whole foods and tasted terrible. this machine makes excellent ice cream. It's very easy to use and it comes with a few recipes. to work it, basically, there is an "on" and "off" switch and that's it. the reason why I gave it 4 stars is because of the NOISE!! holy cow, this thing is REALLY loud and given that it takes about 30-35 minutes for the ice cream to finish, that's a really long time for a horribly loud machine. aside, from that, it churns out an excelent and very creamy ice cream product. It's very easy to use and to clean. For those of you who might be interested in a gluten free, sugar free, dairy free, egg free, refined sugar free (honey) and soy free and incredibly creamy recipe that tastes heavenly, you are in for a treat (a frozed delicious one). Here's the recipe: How To Make Vegan Ice Cream Makes 1 quart, serves 6 to 8 What You Need Ingredients 2 (13- to 15-ounce) cans full-fat coconut milk 1/2 cup agave, maple syrup, honey, turbinado sugar, or cane sugar 1/4 teaspoon salt 2 tablespoons cornstarch (or 1 tablespoon arrowroot starch, i used cornstarch) 1 1/2 - 2 teaspoons vanilla extract (i used 2) Optional extras: nuts, chocolate (or carob) chips, fruit puree, cacao nibs, etc. 1 tsp great lakes unflavored gelatin Equipment Measuring cups and spoons Whisk 2-quart saucepan Wooden spatula Glass or plastic dish, for cooling the base Ice cream machine (at least 1 1/2 quart capacity) Plastic wrap Freezer container, like a loaf pan or pint container Parchment or wax paper Instructions → At least 24 hours before you plan to churn the ice cream, put the ice cream machine's bowl in the freezer to freeze. It should be frozen solid before using (you should hear no liquid sloshing inside when you shake it). Shake the coconut milk: Cans of coconut milk separate into a thick creamy layer and a thin watery layer on the shelf. Before opening them, shake the cans of coconut milk thoroughly to incorporate the layers. Set aside 1/2 cup coconut milk: Open the cans of coconut milk. Measure 1/2 cup and set this aside. Pour the coconut milk into a saucepan: Pour the remaining coconut milk into a 2-quart sauce pan. Add the sweetener and salt to the coconut milk: Measure the sweetener (agave, maple syrup, honey, or sugar). Add this to the coconut milk along with the salt. Warm the coconut milk on the stove: Warm the coconut milk on the stove over medium-low heat, stirring occasionally, until the sweetener has completely dissolved into the coconut milk, 1 to 2 minutes. Whisk the cornstarch into the reserved coconut milk: Measure the cornstarch and add it to the reserved 1/2 cup coconut milk. Whisk thoroughly until the cornstarch is totally dissolved. Add the cornstarch mixture to the coconut milk: Pour the cornstarch mixture into the warm coconut milk and the 1 tsp of great lakes gelatin while whisking gently. Heat the ice cream base until thickened: This is your ice cream base. Increase the heat to medium. Stirring occasionally, continue cooking the base until it has thickened enough to coat the back of a spoon, 6 to 10 minutes. Do not allow the base come to a boil. Stir in the vanilla: Remove the base from heat and stir in the vanilla. Chill the base: Pour the base into a shallow container. Let the base cool slightly on the counter so it's not hot when you put it in the fridge. Before refrigerating, press a piece of plastic wrap against the surface — this coconut milk base doesn't form a skin quite as badly as a milk-and-egg base, but it doesn't hurt! Cover the container and refrigerate for at least 4 hours or for up to 3 days. I let mine sit in the refriderator for 1 night and let the container freeze also for the night. Begin churning the ice cream: Remove the base from the fridge. It should be completely chilled and slightly pudding-like in texture. Pour the base into your ice cream machine and begin churning. Churn until the ice cream is the consistency of soft-serve: Churn the ice cream until it thickens considerably and is roughly the consistency of soft-serve ice cream. Depending on your machine, this could take anywhere from 10 to 30 minutes (it took me exactly 30 minutes with this unit — keep an eye on it! If you want to add any extras, add them now and churn a few more seconds until they are fully incorporated. Transfer to freezer container: Scrape the ice cream into your freezer container. Press a piece of parchment or wax paper agains the surface to prevent ice crystals from forming. Freeze for at least 4 hours: Transfer the container of ice cream to the freezer and freeze for at least for hours to harden the ice cream. Warm slightly before serving: If your ice cream is too hard to scoop, let it warm a few minutes on the counter before scooping. I find that coconut ice cream melts a little more quickly than milk-based ice creams, so don't wait too long!

I've had this ice cream maker for about a couple of months now and I really hope it lasts a long time because we love it! We use the vanilla ice cream and chocolate ice cream recipes that come with the maker. I however don't like to use heavy whipping cream because it's way too rich and expensive to use and it leaves a greasy feeling in my mouth. I use half and half for half the price and it turns out so yummy and refreshing. This ice cream maker is super-easy to use and we always have the freezer container in our deep chest freezer so whenever I want to make ice cream, I don't have to wait for it to get frozen. I found it's best to not let your ice cream get too frozen in the maker because it makes it really difficult to get out of the freezer container because it gets so stuck to the sides. If you take it out when it's a little soft-set, it's much easier to scrape out. Use a heavy duty plastic spoon and nothing metal so you don't scrape the finish and ruin it. Don't dishwash it either, but handwash it. The ice cream is great right away or you can freeze it for later and I haven't found it to get icey or anything. Just let it sit out a few minutes so you can scoop it is all. I love how you can make any ice cream flavor you want and know what ingredients are used, unlike what you get at the store for a ton of money. Here's some of my favorite variations on their chocolate and vanilla recipes. Cookies and Cream (Based off the vanilla recipe) 1 1/2 cups whole milk 1 1/8 cups granulated sugar 3 cups half and half 1 1/2 tablespoons vanilla extract (if using pure extract, add it once the ice cream has frozen a bit) 1 cup crushed oreos (preferably double-stuffed) Follow directions listed in your instruction manual. However, I've found that if you add the oreos to the icecream maker while it's mixing, your oreos turn to mush and you're left with a gray ice cream (tasty however) with no chunks of cookies. Once your vanilla ice cream is made, simply put it in a freezer container and add crushed oreos to container and stir to incorporate. That way it actually looks and tastes more like cookies and cream that way. Mocha Chocolate Chip (Based off the vanilla recipe) 1 1/2 cups whole milk 1 1/8 cups granulated sugar 3 cups half and half 1 1/2 tablespoons vanilla extract (if using pure extract, add it once the ice cream has frozen a bit) 2 tbs. instant coffee powder 1 cup mini chocolate chips Follow directions listed in your instruction manual. (Mix very well so coffee granules are dissolved well.) Coconut Cherry Vanilla (Based off the vanilla recipe) 1 1/2 cups whole milk 1 1/8 cups granulated sugar 3 cups half and half 1 1/2 tablespoons vanilla extract (if using pure extract, add it once the ice cream has frozen a bit) 1/2 cup shredded coconut 10 oz. jar maraschino cherries, rinsed, drained, and chopped Follow directions listed in your instruction manual. Chocolate Peanut Butter (Based off the chocolate recipe) 1 cup unsweetened cocoa powder 2/3 cup granulated sugar 1/2 cup light brown sugar 1 1/2 cups whole milk 3 1/4 cups half and half 1 tablespoon vanilla extract (if using pure extract, add it once the ice cream has frozen a bit) 1 cup smooth peanut butter Follow directions listed in your instruction manual. Chocolate Chocolate Chip (Based off the chocolate recipe) 1 cup unsweetened cocoa powder 2/3 cup granulated sugar 1/2 cup light brown sugar 1 1/2 cups whole milk 3 1/4 cups half and half 1 tablespoon vanilla extract (if using pure extract, add it once the ice cream has frozen a bit) 1 cup mini chocolate chips Follow directions listed in your instruction manual.

Okay, so I want this review to be really informative so that it can help anyone who is considering to buy this but a little apprehensive. I must say the comments didnt look promising to me at all but since I have been eyeing this for quite a few months and I knew that at some point of time I would definitely have it in my kitchen,expensive.. sure but I just went ahead and bought this for my anniversary lol! So I had already read about someone whose machine unfortunately blew down due to the voltage problem (it being 110V needs a step down convertor) I also got a call from the seller informing me that I would need a convertor, which was really nice. So this got delivered to me in under 15 days amd went out and bought a step down convertor (100 watts just to be on the safe side) the day after. I had already seen many many ice cream recipes on youtube(laura vitale) samd had quite a few in mind but I went ahead with the mango ice cream since its summer already and I have been missing mangoes big time! I was really scared when I plugged my machine into the convertor and switched it on, to my relief it didnt blow up lol I must point out that I have a huge LG 4- door refrigerator so the freezer temperature wasnt a problem for me but as a measure I shook the frozen bowl and it was frozen solid so I knew that was a good starting point. I poured my custard bsased mixture that has been in the fridge for 4 hours and in the freezer for the last 15 min into the machine and within 15 min I could see that the texture was a hit! By 25 min the soft serve texture was achieved (for completely frozen ones you have to keep it in the freezer which is always mentioned everywhere even in the youtube videos) but I let it run for 4 extra min (total 29 min) just to be sure. I took out the icecream and it was delicious and of soft serve texture that we get in malls. I have now kept it in the freezer just to set conpletely and I am sure it would! So yeah I definitely love this machine and I am so excited about the different flavors I could make in this! Tomorrow I am gonna make vanilla chocolate chio ice cream ;-) the custard is already cooling in the fridge and the ice cream machine bowl in the freezer ;-) So its definitely a great buy, its no doubt expensive but for someone like me who loves to cook up and experiment with different recipes, its a great buy! I love it! I took some pics but cant find the attach pics button :-(

La amo, se a vuelto una de mis favoritas, tiene una excelente calidad y funciona súper bien, llegó muy bien empacada, es facil de usar, la recomiendo un montón.

Makes excellent ice cream, easy to use.

Tuve que devolver el producto. Motivo de la devolución: la máquina NO es compatible con la electricidad que utilizamos en España, ya que ni el voltaje ni el tipo de enchufe son los adecuados. Sin embargo, el vendedor/amazon se encargó de reembolsar el producto, lo cual es de agradecer.

Item delivered in good robust packaging. Instruction booklet clear and easy to follow. Included recipes very useful and I found it great as a base to try out my own flavours. Love it!