Product Description
Your sweet tooth called: it said we have ice cream at home. The Cuisinart 1.5 Qt. Compressor Ice Cream Maker is designed for dessert lovers who want to explore different frozen dessert recipes with one compact machine. Get compressor freezing and churning on demand for back-to-back flavors with the power of two paddles. With no bowl to pre-freeze, the self-refrigerating compressor motor chills the 1.5 qt. bowl itself, so churning starts as soon as you press Start/Stop. It features two paddles for two desserts: a dedicated ice cream paddle folds air in for classic scoop texture, and a dedicated gelato paddle keeps the mix dense and silky. You get two different machines' worth of deliciousness on just one spindle. Enjoy batch after batch after batch—thanks to the compressor doing the freezing, keep the batches coming. The 10-minute Keep Cool cycle helps maintain the perfect temperature until you're ready to serve and enjoy. A 60-minute countdown timer and a touchpad with blue LCD provide precise control over the 45 min. programmable churning time. Clean-up is effortless with easy-clean removable parts that wash by hand, while the touchpad and stainless premium build wipe down easily. Designed for frequent ice cream makers, gelato loyalists, and hosts running flavors back to back, this BPA-free electric ice cream maker includes a limited 3-year warranty. Enjoy frozen deliciousness on-demand with the ultimate homemade ice cream maker.
5.0 out of 5 stars Better than expected From some of the other reviews of this product I was almost reluctant to purchase it, and did in fact wait for several months before placing the order. I looked at a lot of other models from other manufacturers and even much higher priced models, but kept coming back to this one.When I received the shipping notice, I prepared a cooked custard ice cream base, so that it would be chilled and ready to use when the freezer was delivered to the door. After reading the instructions and the warning about not turning the freezer upside down, my husband cautioned me to wait for 24 hours before using it, to allow the freezer gases to settle, if there inadvertently had been any mishandling during shipping (one would never know if it had been tipped on its side or turned upside down). I impatiently complied.When I finally got to try it, all I can say is: This unit makes wonderful ice cream!! Absolutely smooth and creamy.The first batch was a cooked custard base into which I melted 4 oz of chocolate. It was only about 3 cups, and froze in 22 minutes. The second batch was a full 5 cups of cooked and chilled custard base, and froze in 42 minutes. Longer running time will only incorporate more air, which makes the ice cream rise higher in the freezer bucket. This could cause the ice cream to overflow the bucket, which in turn will make it difficult to remove the bucket from the machine, because the overflow will freeze to the unit’s wall.Even though the instructions say that you can use a maximum of 5 cups of base, next time, I will only use 4 cups, just to stay safe and avoid overrun problems. With the 5 cups, it was all the way to the top of the lid by the time it completed its cycle.Right out of the machine, the ice cream is soft-serve consistency, which some people complained about. I’ve made ice cream in many different types of freezers, even the old fashioned hand crank with rock salt and ice. I’ve never gotten any thing other than soft-serve consistency from any machine. That’s just the nature of the beast. After two hours in the refrigerator freezer, what we made today is firm but not rock hard.Do be cautious about drying the bucket THOROUGHLY between use, when making batches one after another. If the outside of the bucket has any moisture on it, it will freeze to the wall of the freezer chamber.This machine is not nearly as noisy as some people stated. I didn’t find it to be any more noisy than the Cuisinart model with the canister that you keep in the freezer. It was not noisy enough to make us feel like we wanted to cover our ears, and neither did we need to raise our voices to be heard over it.The unit is sleek and easy to clean. The electronic buttons work simply, and I like the fact that they are smooth and even with the rest of the surface of the machine. Makes it easy to just wipe it off.The lid is easy to put into place–just takes a quarter twist–and the lid opening is large enough to make it easy to add chips, nuts, or candy at the end of the freezing cycle. The machine’s rim for the lid has a rubber (silicone?) O-ring that seals the freezer chamber, so it fits snugly in place.The only thing I regret about this purchase is that I waited so long to make it.Variation: Color: Stainless SteelSize: 1.5 Quart
5.0 out of 5 stars Trial by fire !!!! First off, I have loved to cook since I was a kid.I prefaced this purchase by downloading a few of the better ice cream recipie books from Amazon a few weeks prior.I placed the order and received the ice cream maker on Christmas Eve thanks to Amazon Prime 2 day shippingI made my mixes up that day in order to refrigerate & steep them overnight. We were having guests for Christmas dinner.Late Christmas morning, I cranked up the machine and put out 3 batches of probably the best vanilla ice cream I have ever tasted, and I am not a huge vanilla fan. I next cranked out 3 batches of my favorite flavor “Cherry Garcia”. The first batch took about 30 minutes since the machine had not been running. Each additional batch took between 15 & 20 minutes since the unit was cold. It’s great to not have to bother with pre-freezing a container. The compressor in this unit is more than adequate to keep on cranking out multiple batches. The ice cream was a big hit with the guests.I prefer to ponder what I will make, then do the multiple batch routine, and store in the freezer. All I can say is I will not be buying store bought with the 50% air content any longer. Home made ice cream is richer, denser,& and far better overall. I am glad that I now have an efficient way to produce what I really enjoy using top shelf ingredients.Bottom line: It’s a really good machine that doesn’t break the wallet.It’s easy to use.Looks as though it should last for quite a few years.Negatives: (minor)It’s easier to add your mix ins by removing the top, rather than using the somewhat small door.The dasher due to it’s necessary design can be a pain to get all of the ice cream out of, even with a small silicone spatula. (Somebody ought to invent a special tool for this :)UPDATE !!!! 04/15/2014I have used this machine quite a bit now, and have made superb ice cream, gelato, sorbets and granitas. Not one single disappointment.I usually make 4 to 6 batches at a time.Having read every review posted to date, I can add this info.1. The texture of the product depends on your mix, not the machine. I have now graduated to 8 recipie books, and have learned the scientific relationship of the ingredients working together. Always let your mixes sit overnight in the fridge to allow flavors to blend.2. At 72 degrees 1st batches take about 25 minutes dependent on fat & sugar content. Subsequent batches 15 to 20 minutes.3. Noise level about the same as an electric can opener, but sustained for the duration of the batch.4. Squeaking sometimes (once) caused by dasher end rotating in lid socket. Use a food lubricant such as a drop of oil or butter.No complaints thus far.5. Run the machine empty for 5 – 10 minutes to allow vat to chill before adding 1st batch mix. You will minimize ice crystals. Simply turn machine on then stop paddle until it’s cold. Some reviewers complain of soft ice cream. There is not a home unit made that does not have the same result. Your batch is done once it stops clinging to the tub walls (execept the thin ice cream film. If you want it rock hard, then you need a commercial unit. The idea is to firm it in the freezer.6. HAVE FUN !!!!Variation: Color: Stainless SteelSize: 1.5 Quart
5.0 out of 5 stars still tastes just as good as any other ice cream UPDATE REVIEW – 10 October, 2014LOVE LOVE LOVE this machine!!!!I have made many batches of vegan ice cream. Carob Rocky Road (minus the marshmallows as I don’t have vegan ones), mint carob chip, cookie dough, cherry garcia. On the experiment list strawberry, and peach.I have found a good base mix to be 3 cups of soy milk, .25 cup cashews, .5 cup of a neutral oil. 1/2 tsp xanthan gum. Then add sweeteners and other goodies to your liking. Some recipes should have a little less milk depends on how many other ingredients you add in your initial base recipe and then bearing in mind how many goodies you will add in the end. I have overflowed the machine because to many ingredients and it wasn’t that hard to clean up. I have taped a mark onto my vita-mix how much is to much so I can go by that whilst making the mixture. I have filled it past the highest paddle arm by some and when I do and I see the ice cream starts to expand I just pause the machine and take out some and put it in the freezer. I think I have gotten nearly 2 quarts out of a full, full batch but defiantly wouldn’t do this all the time and also I wouldn’t let it go to the full 60 minutes if it starts to get thick as I don’t want to overburden the machine. But totally workable if you are needing a larger batch and don’t mind a little extra clean-up.I have noticed when making Carob ice cream if I used toasted carob powder vs. light carob powder it makes a whole new tasting experience. I don’t need to use any pero to give it a sharp flavor that chocolate can have to mask the carob flavor and it comes out even closer to chocolate ice cream. I have had chocolate eaters eat my ice cream and cannot even tell there is no chocolate in it. :-)One thing my husband likes about this ice cream is that after it has been in the freezer overnight it does firm up even more but never to the point that it is hard to get out like ice cream can do. Hence, probably the reason I have not made gelato yet as that tends to be a harder texture… I will try someday… but maybe I am a bit reluctant because after having ice cream made by the most famous and BEST gelato makers in (Giollitti) don’t want to disappoint myself. But I should give it a go though… just to try it out. Though I do realise that your end product whether it be ice cream of gelato a lot of the success of the treat depends on your recipe. So I am still experimenting all the while keeping people happy.Next on the list… some type of waffle maker, not sure if I want to go with a large or small waffle cone maker. Pros of a waffle maker you can essentially make any size you want just use more or less batter. Cons you cannot do as many at a time than with the smaller waffle cone makers.PS. I didn’t wait the full 24 hours. I think I started my first batch at 20 hours after opening.ORIGINAL POSTSo this just arrived today! Yeah! having read EVERY review here on Amazon I decided to purchase this product. Actually I read about 4 pages purchased and then whilst waiting for it to arrive I read the rest of them. Whew for Amazon Prime fast shipping! While we patiently wait the 24 hour period before the machine can be used I have already made up two batches of different kinds of ice creams I have made in the past without a maker.I think I will add a couple of thoughts that I have not read thus far.I downloaded the manual right after I purchased it and before it arrived and read it through to get an idea of what I am looking for recipe ideas. We are vegan so most of them I already know will not apply to me but what they have provided can be gleaned from as far as ratios.Recipes in which the base needs to be brought just to a boil I don’t know that I will ever do this as we are not using dairy products, and with the vita-mix if I let it blend long enough it gets piping hot. If this doesn’t work I may try to heat my bases.I have made ice cream in the past with the base being garbanzo beans, soy milk, cane sugar, and other flavorings and some lecithin (which is extremely messy so I only make sure to pour it while the blender is going into the vortex and try not to touch anything but the ice cream base with the oil because it is a pain to clean.) This is healthier and less fattening. I KNOW I will be moving more in this direction because a. cheaper b. healthier c. still tastes just as good as any other ice cream. I’d like to even try other grains.I read a review on another web page and the writer mentioned they make their own creamer using 1 cup of soy milk and 1/4 cup margarine. I took that idea and used ev coconut oil. They mentioned they always soften the margarine before use but again kudos to the vita-mix no need for this step.Also some vegan recipes that call for cashews say to soak nuts for x amount of time. But I am thinking since I am making it the day before and it sits already for such a long time post blended I will forgo this step. I am wondering if it is suggested to blend the cashews if someone does not have a high-powered blender. I have had to do this. Also in a pinch and without a high-powered blender I have processed my cashews and nuts in a seed grinder (we don’t drink coffee so I call it a seed grinder which is a Hamilton Beach custom coffee grinder with extra large removable basket GREAT for cleaning purposes especially after flax!)I read only once before about Tovolo products! Highly recommend these storage containers for your ice cream to prevent crystal build up (never used it but on other Tovolo reviews they are ranted and raved about to do a good job at this. Also we got the Tilt Up Ice Cream Scoop, this thing is heavy duty… you could almost use it as a weapon its so heavy duty and built to last!As mentioned before but not so commonly… make the plug and get some Xanthan Gum totally worth it. It also can be used in other culinary projects when thickening needs to be had. If you have already invested in a machine like this then go to the top. No sense getting a super great machine to produce mediocre product.Will write more later. 15 hours and counting…Variation: Color: Stainless SteelSize: 1.5 Quart
5.0 out of 5 stars The Ice Cream Maker For Ice Cream Lovers I wanted a good ice cream machine where I don’t have to wait around for a tub to freeze, and something from Cuisinart because I like their designs. This was the one I chose.Yes, I was hesitant about this purchase because of the price, and I didn’t know if I would get my money’s worth. I’ve owned it now for ten years and have made ice cream at least twice a month. That’s about 240 uses over ten years.— ICE CREAM RECIPES —I use one main book, ‘The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments’, and the Internet, as my sources of recipes. I have other ice cream recipe books but none compare to The Perfect Scoop. They have perfected their recipes and I love eating many of their selections. Over the years I have made many flavors and have whittled it down to select favorites.My personal favorite flavors:• Orange Creamsicle (I literally always have a tub of this. Psst: the secret ingredient is sour cream.)• Matcha Green Tea• Ube• Spicy Chocolate— MAKING ICE CREAMS —There have been days where I get into ice cream making moods and I will make 1 or 2 tubs of ice cream in a day, sometimes one right after another. That’s how easy this machine is to use. You pour in a mix, let it mix/chill and do its thing, put the finished ice cream in a storage tub, and wash the bowl and accessories, wait an hour for the machine to cool down, then do another mix.— CAUTION —Your ice cream mixture should fill around the halfway point of the mixing bowl; you should not overfill this. Forty-five minutes into mixing and you will notice your ice cream has inflated nearly to the top. If you had filled it all the way to begin with, there would be ice cream pouring out everywhere. Follow your recipes and don’t try to double the ingredients. This machine is meant to make no more than 1.5 quarts at a time. How I determine my ice cream is done is when the ice cream starts scraping the top of the clear lid. That was it’s not too frosty and not too soft.Sometimes, after the mixing is done, the mixing bowl will be frozen in the machine. When this happens wait 10-15 minutes for the bowl to thaw a little before you pull it out. Don’t force it out and you will prevent any possible damage. Also, before you use the machine, make sure the inside of the machine is dry, along with the outside of the bucket, or it could freeze together.— CLEANING —There is the large main unit, a gray circular mixing bowl, two gray plastic mixers (you get two: one for ice cream, and sorbets), a clear lid, and an ice cream paddle. The last three can be washed by hand. The unit itself can be wiped down on the top, sides, and inside the bowl. If you’re careful, there should barely be any spills anywhere on the unit.— CONTAINERS —I store all my ice cream in Tovolo Glide-A-Scoop Ice Cream Tubs because they are the perfect long shape for scooping, and narrow in size to store in the freezer, and stackable. If I make gift ice creams, I put them in White Pint Frozen Dessert Containers. They are plain white, but can be hand-decorated with a Sharpie if I’m in the mood.*** TIPS ***• Using a rubber spatula like the Joseph Joseph Elevate Large Spatula to wipe every drop of ice cream mixture from bowls, and out of the mixing bowl; it is a helpful accessory.• Stock up on heavy cream; it takes about 1 to 2 cups of it when making most ice creams.• Ice cream that use eggs will be creamier. Eggs are magic.• The secret ingredient to getting ice cream smooth and not frozen is… alcohol (that matches your flavor); you’ll learn this in ‘The Perfect Scoop’.• Store ice cream in the freezer for at least 24-36 hours before eating your first scoop; it will be that much creamier.— THE MATH —Over my 100 batches over ten years, the price I paid for this machine adds about $1 to every 1.5 quart batch. So if raw ingredients cost me $4-5 (milk, eggs, flavor, cream). I am paying about $5-6 per 1.5 quarts. 1.5 quarts equals three pints. A pint of ice cream is $4-6 each. So compare $5-6 to $12-18 for three pints of ice cream and suddenly it’s a great deal, especially if you eat ice cream every other day!— SUMMARY —If you love making ice cream and can afford an ice cream maker with a compressor, or if you’re a budding dessert chef in training trying out new flavors, then get this. You won’t have to wait to pre-freeze any tubs (but you will have to pre-chill some ice cream mixes—which can’t be helped), and you can make many tubs of ice cream at any time.Nothing tastes better than knowing your homemade ice cream is made from ingredients of your choosing, and that it’s tastier than most of the store-bought stuff. Recommended.*** 10-YEAR UPDATE ***It’s now been ten years since I’ve owned this. I’m updating this review as I’m currently still making ice cream today. Two batches this week. The ice cream maker still works. I make about 2-4 batches a month depending on if it’s cheaper to buy ice cream or to make a custom flavor we’re craving.The current math in 2026 is as follows: the standard custard base is $1.50 for six eggs, $3.00 for 2-cups of heavy cream, 25¢ for 1-cup milk, 50¢ for sugar. Then, it’s $1-2 for whatever your favoring component will be. This comes out to about $7-ish per 1.5 quart (three pints) of ice cream. This price is in line with our favorite brand, Tillamook. If you pay for three separate pints instead, making your own is definitely cheaper.I still think I made the right choice as I love making ice cream whenever I want. Hopefully this lasts another ten years!Variation: Color: Stainless SteelSize: 1.5 Quart
5.0 out of 5 stars Very happy with the purchase This was a rather large expenditure for making ice cream at home so I really debated on buying it. On a tight budget, it seemed an unnecessary expense. However, on a cost per use accounting, it is really quite reasonable as I use it at least 4-8 times a week during the hot season. Which, living in Texas is at least half of the year, if not more.What I like about it:• It does not require space in my freezer to store the canister prior to use.• It is much quieter than the old Cuisinart ice cream maker that I had. The one that required you freeze the canister at least 36 hours prior to each use. (I know the directions call for 24 hours of freezing on that model, but I found it took 36 hours to end up with a quart of satisfactory ice cream.)• Big Plus – little to no waste of ingredients. With the canister that always had to be frozen first, there was always a lot of lost ice cream stuck to the bottom and sides of the canister when done.• You can make multiple batches a day. You just need a minimum of 10 minutes in between. I made 8 batches the first weekend I used it. It was so much fun!Cons:• It takes longer than the old model which relies upon a frozen canister. That model usually took 20 minutes. This one needs about 50-60 minutes per batch.• I had to find counter space for it. I stuck it on an unused portion of the kitchen island. It has not been moved since. It found its permanent home.• CostHints:• Read the directions before you use it. It must sit for at least 24 hours (I gave it 36 hours) before using it the first time. The oil and coolants need to get back to their proper places after having been shook up during transport. If you do not follow the directions, you run the risk of ruining the machine or greatly shorting its lifespan.• I freeze the canister with the paddle and ingredients in it for at least 30 minutes to an hour before making the ice cream. It shortens the time needed to use the machine and produces a much better end product. It seems to be creamier with less ice crystals in addition to taking less time to freeze.• Before ordering, I read the reviews some of which stated that the gelato paddle made for a creamier end result. So, I started using it first. It is difficult to get all the ice cream ingredients off of the paddle. The ice cream paddle is easier to clean off and as far as I can tell produces the same results.• I bought it mainly because store bough ice cream has carrageenan added, which means I cannot buy it. A few premium ice creams do not contain carrageenan, but they contain enormous amounts of fat and sugar. This gives me complete control of the ingredients.• I do make custard based ice creams on occasion, but my go to is normally just under3 cups of plain yogurt (or kefir), 1 cup of cooked fresh fruit, vanilla extract, and 3-4 tablespoons of sugar. You can use liquid stevia, but you still need at least 2 tablespoons of sugar for a satisfactory texture. I normally dump it unmixed into the container with the paddle already inserted. Then I chill it all in the freezer for 30 minutes to an hour before using the machine to freeze it.The final result is so tasty it feels decadent, but so healthy I can eat it guilt free.• I buy fruit when in season and on sale. When I made cherry ice cream with fresh cherries, I really did not like the end product with the fresh frozen cherries. So, for the next batch, I threw the cherries in the crock pot for 4 hours with just a hint of sugar and a pinch of salt. The cooked fruit seems to taste much better in the frozen ice cream than fresh fruit does. I freeze the left over fruit in 1 cup portions for easy use when the time comes.• I purchased 24 1-cup wide mouth canning jars and 24 plastic lids. I divide the ice cream into these for quick easy servings right out of the freezer. About 10 seconds in the microwave has them ready to spoon and eat even if they have been frozen for days.• 1 teaspoon of gar gum will give you ice cream that is softer and creamier, more like store bought ice cream. Gar Gum can be found in the gluten free section of many grocery stores. I normally leave it out however, opting instead for 10 seconds in the microwave to soften the ice cream.• Do not use more than 4 cups in the container. It will not freeze properly and will overflow towards the end.For me, the ice cream maker was a great purchase, despite its initial expense.Variation: Color: Stainless SteelSize: 1.5 Quart
5.0 out of 5 stars Wicked Awesome! INCREDIBLE SUPPORT!! UPDATE: Purchased this ice cream maker from Amazon in December 2019. Really, really enjoyed it until today, when the motor wouldn’t turn on. Immense sadness! I called the Cuisinart support number, not really expecting much. The support person (Kevin) was awesome! He ran through a set of diagnostic questions, determined that we had already done everything we could do, checked the warranty status, and then … said they’ll ship us a new unit. These guys really stand behind their 3-year warranty! I was already a fan of Cuisinart products for their design and functionality (they make the best waffle iron in the world). Now that I know how they stand behind their products, I’m even more of a fan. Cuisinart rocks! Thank you Kevin, and thank you Cuisinart. And for any of you considering an ice cream maker: I originally gave this unit a five-star review, and seriously I would bump that up to six stars now if I could.ORIGINAL REVIEW: We’re from New England, where dairy farm ice cream stands dot the landscape, and where crazy people continue to eat vast quantities of ice cream all through the winter. If you’ve been to one of these stands (e.g., Kimball’s Farm in Westford, Massachusetts) you know that the ice cream is unlike anything you can buy in a grocery store. The problem is we’re now spending time down in Florida, where, despite the weather, it’s much harder to find the kind of dairy farm ice cream we got used to in New England. So we decided to take a chance, treat ourselves, and buy this insanely expensive ice cream machine. IT’S AMAZING. It makes rich, creamy, stretchy ice cream, just like at the dairy farm! And we can make any flavors we want (a good coffee ice cream is really hard to find in Florida). And the machine is incredibly simple to use (just put in the ingredients, turn it on, and come back in 35 minutes. And it makes small batches with the same consistency as full-size batches. And we can even make special, ultra low sugar recipes for keto guests. Yup, it’s expensive, and you’ll never make your money back compared to buying store ice cream. But if you want to make your own ultra-premium ice cream, in custom flavors, any time you want, without having to plan or to store a drum in the freezer, this is your answer. It’s a relatively small luxury that will generate a whole lot of delight. Well worth the counter space. Pardon my enthusiasm, but we LOVE this machine.Variation: Color: Stainless SteelSize: 1.5 Quart
5.0 out of 5 stars The solution to better quality ice cream It was getting difficult to find any good quality ice cream in the supermarket, without all the unhealthy ingredients. This machine was the solution, It was exactly what we needed, easy to use & clean.A cycle is done in about 40mins and ready to eat for soft serve or ready for the freezer(for hard ice cream)Easy to clean – removable bucket, I couldn’t imagine not having that.Not terribly noisy for a compressor machine. A tad louder than a fridge but that was expected. I can still watch TV with it running behind me in the kitchen.Note: it developed an annoying squeak, after 2 uses. But I put a little coconut oil on the underside of the bucket, in and around the groove where the silver turning gear meets the white plastic housing and it stopped immediately. ( See picture) I’ve used it 10+ times since and it never came back. Hopefully this helps someone else.We eat mostly hard ice cream, so we found it’s best to run the machine till the ice cream touches the lid and stick it into a quart container, and Freezer overnight.We tend to use the gelato paddle more than the ice cream paddle. The ice cream paddle seems to out too much air into the mix.Holds about 3 to 4 cups- of base recipe mix.We also use it for slushies!Variation: Color: Stainless SteelSize: 1.5 Quart