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Conair Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker (White)
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- New mixing paddle makes frozen desserts in 20 minutes or less
- Large capacity makes up to 1-1/2-quarts
- Double insulated freezer bowl eliminates the need for ice
- Easy lock transparent lid with large spout makes adding ingredients simple and mess free
- Product Built to North American Electrical Standards
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This item: Conair Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker (White)
Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker B0006ONQOC
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|Item Weight||10 pounds||12 pounds||7.45 pounds||13.5 pounds|
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From the Manufacturer
Frozen Favorites in Minutes
The heavy-duty motor makes frozen yogurt, ice cream, sorbet - even frozen drinks - in 20 minutes or less.
Pure and Simple Indulgence
Add fresh ingredients to the mixing bowl, turn on the machine, and go. It's fully automatic. Plus, cleanup is a breeze.
The large capacity mixing bowl lets you make up to 1-1/2 quarts of your favorite smooth and creamy frozen treats.
Features and Benefits
- Ingredient Spout Pour recipe ingredients through the spout. Also use to add ingredients, like chips or nuts, without interrupting the freezing cycle.
- Easy-lock Lid Transparent to let you watch the freezing process as it progresses. Lid is designed to easily lock to base.
- Mixing Paddle Mixes and aerates ingredients in freezer bowl to create frozen desserts or drinks.
- Freezer Bowl Contains cooling liquid within a double insulated wall to create fast and even freezing. Double wall keeps the bowl cool and at an even temperature.
- Base Contains heavy duty motor strong enough to handle ice cream, frozen yogurt, sherbet, sorbet and frozen drinks.
- Rubber Feet Nonslip feet keep base stationary during use.
- Cord Storage Unused cord is easily pushed into the base to keep counter neat and safe.
Freezing Time and Bowl Preparation
The freezer bowl must be completely frozen before you begin your recipe. Before freezing, wash and dry the bowl. The length of time needed to reach the frozen state depends on how cold your freezer is. It is recommended that you place the freezer bowl in the back of your freezer where it is the coldest. Be sure to place the freezer bowl on a flat surface in its upright position for even freezing.
Generally, freezing time is between 16 hours and 24 hours. Shake the bowl to determine whether it is completely frozen. If you do not hear the liquid within the bowl moving, the cooling liquid is therefore frozen. For the most convenient frozen desserts and drinks, leave your freezer bowl in the freezer at all times. Use the bowl immediately after removing from the freezer. It will begin to quickly defrost once it has been removed for the freezer.
Reminder: Your freezer should be set to 0°F to ensure proper freezing of all foods.
Making Frozen Desserts or Drinks
- Use Cuisinart recipes included in the Instruction Booklet or use your own recipe, making sure it yields 1-1/2 quarts or less.
- Remove the freezer bowl from the freezer and place on the center of the base. The bowl will begin to defrost quickly once it has been removed from the freezer. Use it immediately after removing from freezer.
- Place mixing paddle in freezer bowl. It rests in the center of the bowl, with the circle side facing up.
- Place lid on the base and rotate clockwise until tabs on lid lock in place on base.
- Press On/Off switch to ON position. Freezer bowl will begin to turn.
- Immediately pour ingredients through ingredient spout. NOTE: Ingredients must be added to the freezer bowl after the unit is turned on.
- Frozen desserts or drinks will be done in less than 20 minutes. The time will depend on the recipe and volume of the dessert you are making. When the mixture has thickened to your liking, it is done. If you desire a firmer consistency, transfer the dessert to an airtight container and store in the freezer for two or more hours.
Ingredients such as chips and nuts should be added about 5 minutes before the recipe is complete. Once the dessert has began to thicken, add the ingredients through the ingredient spout. Nuts and other ingredients should be no larger than a chocolate chip.
Top Customer Reviews
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.Read more ›
First I consider my self and wifey are ice-cream lover and addict sometimes!
We did some flavors until now and we will try more
Some comments before you buy it:
Noisy? yes, but not to level that bothers me.
Small for big family? maybe! for two of us we make one bowl every week (depend on feel and desire). you can buy second bowl ( I have it but never use it)
Easy to use? yes, using it easy. The tricky part is what you put in it! ( more explain will come)
Useful tips we did and worked for us:
1- If you love ice-cream heavy, hard, and texture smooth (like I do), You need to use heavy cream with your regular milk. If you are ok with light soft serve, milk with half and half will do the trick.
2- Do not over load the bowl with a lot of addetive ingredients. Its going to be difficult to freeze and unit as one texture. like adding a lot of chocolate ships or a lot of shredded coconut, that is no no.
3- 20 -25 min is proper time, Slightly less than is ok if you put less total ice-cream mix. I don't recommend going more than 30min! why? because the frozen bowl will not stay cold all time and your ice-cream will probably melt down after long time keeping it in machine.
4- Make sure your bowl is totally frozen before you start, shake it to make sure! I usually store it in freezer until I use it again, wash it an back again to freezer.
5- Avoid filling the bowl to the top, ice-cream grow bigger when set and will over flow and will make a miss and hard to clean.Read more ›
The machine, it works. It makes ice cream, not cold goo, but like any machine, you have to use it right and put in the right materials. It also helps to have realistic and complete instruction, which seems to be lacking.
1. The freezing cylinder has to be really actually frozen. Jacking your freezer to 11 helps. Putting it where the freezy air blows right on it helps too. Flexible cold packs (already froze) seem to help when you roll them up and stick them inside, too, but that could be my wishful thinking, as I haven't yet timed it.
2. The mix needs to be cold. No, colder. Colder than that. Really, I mean it. Refrigeration is not enough. I stick mine in the freezer and check every half hour or so until it just begins to get gritty looking. Having a fast thermometer helps, too. I usually churn at about 26 degrees or below. Vanilla (and ginger) need churning to start at higher temperatures or it ends up crunchy, at least for me, but chocolate can get to 19 degrees before I see any appreciable crystal growth and so chocolate comes out almost perfectly tempered. YMMV.
3. The clear plastic cover doesn't do much, thermally, so cover it with a fluffy towel or some other insulating thing. Make sure you don't cover the base up as well, or you might overheat. This allows the cylinder to stay colder longer and give up more of its cold to the ice cream (I know that's thermoblasphemy, but this isn't a physics text), getting the final result colder and closer to actual ice cream. Makes less noise that way, too.
4. Cover the blowhole.Read more ›
Most Recent Customer Reviews
Tired of eating overpriced poison from the grocery store? Why not make your own delicious and most importantly healthy ice cream at home with a couple of very common ingredients... Read morePublished 5 hours ago by Lukasz
Love this! Made coconut sorbet from the included recipes. Quick, easy, delicious.Published 10 hours ago by NoPunyNerd
OMG This thing is wonderful!! No more ice mess and fairly quiet compared to the old fashioned motorized tubs. Read morePublished 15 hours ago by catsiena
Haven's use it yet, ran out of fresh peaches by the time it came. Will work for what I want it for.Published 16 hours ago by Amazon Customer
I made ice cream for the first time in this ice cream maker and it was quick and easy! I made a vanilla custard base and added peaches and peach juice and the whole thing was a... Read morePublished 18 hours ago by Amazon Customer
Terrific ice cream and frozen yogurt maker. Just what we were looking for. Makes ice cream or frozen yogurt in 20 minutes tops.Published 2 days ago by CoachMAC37
Excellent ice-cream maker! Makes the best ice cream I've ever had and so fastPublished 2 days ago by Nicky3
I tried this out for the first time and I have to admit I am thrilled with the results. Very easy to use and operate. Read morePublished 3 days ago by Nathan Anderson