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From the manufacturer
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|---|---|---|---|---|---|---|
| Cuisinart Automatic Frozen Yogurt, Ice Cream & Sorbet Maker | Cuisinart Automatic Frozen Yogurt, Ice Cream & Sorbet Maker | Cuisinart Compressor Ice Cream & Gelato Maker | Cuisinart Frozen Yogurt, Sorbet & Ice Cream Maker | Cuisinart Frozen Yogurt, Ice Cream, Gelato & Sorbet Maker | Cuisinart Flavor Duo Frozen Yogurt-Ice Cream & Sorbet Maker | |
| Item # | ICE-20P1 | ICE-21R | ICE-100 | ICE-30BCP1 | ICE-70P1 | ICE-40 |
| Freezer Bowl Capacity | 1.5-Quart | 1.5-Quart | 1.5-Quart | 2-Quart | 2-Quart | 1-Quart (Double Sided) |
| Frozen Treats | Frozen Yogurt, Ice Cream & Sorbet | Frozen Yogurt, Ice Cream & Sorbet | Frozen Yogurt, Ice Cream, Gelato & Sorbet | Frozen Yogurt, Ice Cream & Sorbet | Frozen Yogurt, Ice Cream, Gelato & Sorbet | Frozen Yogurt, Ice Cream & Sorbet |
| Ingredients Feeder | Spout | Spout | Window | Spout | Spout | 2 Spouts |
| Double Insulated Freezer Bowl | ✓ | ✓ | ✓ | ✓ | 2 Bowls | |
| Auto Shut-Off | ✓ | ✓ | ✓ | ✓ | 30-Minute | ✓ |
| Easy Lock Lid | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ |
| Digital LCD Screen | ✓ | ✓ | ||||
| Color | White | White | Black/Stainless Steel | Brushed Chrome | Stainless Steel | Brushed Chrome/White |
| Recipe Book Included | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ |
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Dad Reviews with @LaneVids
Pros:Easy to setup and useCons:Needs a lot of storage/counter space and makes a small amount (1.5 qts max)Need to freeze about 24 hours before each useMakes only a soft serve style ice creamMelts almost immediately once removed from ice cream maker AND after removing from freezerMy biggest complaint is the lid. It is poorly designed IMO. There are 2 areas that get ice cream in them if making the maximum amount and it's virtually impossible to save the ice cream from the lid as it melts so rapidly. (See pics where I used the stylus to point out the problem areas). This could have been designed as 2 components with the 2nd piece being a smooth sided funnel placed in the lid. This would have made it easier to clean/dry as well as save the ice cream.I also had issues with the cord. I realize there is a safety reason for making it shorter, but this is TOO short even in my kitchen where I have outlets all over the place. The problem is that the device is sufficiently tall that you need to put it where it's not under an upper cabinet. For that too happen, I need a cord which is at least 4-6" longer! To add insult to injury, the cord gets stuck in it's storage compartment. To explain: you shove the cord into a whole in the back. Great idea. Lousy execution. It get's layered on top of itself and twisted so it's a disaster to get it to come back out of the hole!The paddle does a great job of processing the ice cream. But it has so MANY nooks and crannies it's almost impossible to get all the ice cream off which is why I said earlier that it ONLY makes a MAX of 1.5 quarts. Between the meling and the paddles, my guess is that you are lucky if you get 1-1.25 qts.Tips:I found freezing the paddle with the base produced better results. It also meant that when I was planning to add a fruit or other item, that I could divide the base mix in half, make the ice cream with 1/2 the add in and then repeat. The first 1/2 processed in about 15 minutes and was quite thick. I quickly removed the ice cream and immediately began to process the 2nd half of the batch. It took about 30 minutes as the paddle and base were no longer as cold as immediately out of the freezer. However, the results were far superior to trying to make the full amount at one time which has a tendency to come up over the rim into the lid. This means there is more lost to scraping from the lid, base and paddle. With only a 1/2 batch it was only on the paddle and base (see pics) and overall I had more ice cream than when I made it all at the same time.I found that the instant you remove the paddle with the ice cream attached, the ice cream instantly begins to melt. I found it's better to scrape the ice cream off the paddle and back into the base. Stir a bit to get it cold and then put in your container.I also found it's better to pre-freeze your container. Otherwise the ice cream begins to melt as soon as it's removed from the base.Note:I've only made ice cream.
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Pros:
Easy to setup and use
Cons:
Needs a lot of storage/counter space and makes a small amount (1.5 qts max)
Need to freeze about 24 hours before each use
Makes only a soft serve style ice cream
Melts almost immediately once removed from ice cream maker AND after removing from freezer
My biggest complaint is the lid. It is poorly designed IMO. There are 2 areas that get ice cream in them if making the maximum amount and it's virtually impossible to save the ice cream from the lid as it melts so rapidly. (See pics where I used the stylus to point out the problem areas). This could have been designed as 2 components with the 2nd piece being a smooth sided funnel placed in the lid. This would have made it easier to clean/dry as well as save the ice cream.
I also had issues with the cord. I realize there is a safety reason for making it shorter, but this is TOO short even in my kitchen where I have outlets all over the place. The problem is that the device is sufficiently tall that you need to put it where it's not under an upper cabinet. For that too happen, I need a cord which is at least 4-6" longer! To add insult to injury, the cord gets stuck in it's storage compartment. To explain: you shove the cord into a whole in the back. Great idea. Lousy execution. It get's layered on top of itself and twisted so it's a disaster to get it to come back out of the hole!
The paddle does a great job of processing the ice cream. But it has so MANY nooks and crannies it's almost impossible to get all the ice cream off which is why I said earlier that it ONLY makes a MAX of 1.5 quarts. Between the meling and the paddles, my guess is that you are lucky if you get 1-1.25 qts.
Tips:
I found freezing the paddle with the base produced better results. It also meant that when I was planning to add a fruit or other item, that I could divide the base mix in half, make the ice cream with 1/2 the add in and then repeat. The first 1/2 processed in about 15 minutes and was quite thick. I quickly removed the ice cream and immediately began to process the 2nd half of the batch. It took about 30 minutes as the paddle and base were no longer as cold as immediately out of the freezer. However, the results were far superior to trying to make the full amount at one time which has a tendency to come up over the rim into the lid. This means there is more lost to scraping from the lid, base and paddle. With only a 1/2 batch it was only on the paddle and base (see pics) and overall I had more ice cream than when I made it all at the same time.
I found that the instant you remove the paddle with the ice cream attached, the ice cream instantly begins to melt. I found it's better to scrape the ice cream off the paddle and back into the base. Stir a bit to get it cold and then put in your container.
I also found it's better to pre-freeze your container. Otherwise the ice cream begins to melt as soon as it's removed from the base.
Note:
I've only made ice cream.
Easy to setup and use
Cons:
Needs a lot of storage/counter space and makes a small amount (1.5 qts max)
Need to freeze about 24 hours before each use
Makes only a soft serve style ice cream
Melts almost immediately once removed from ice cream maker AND after removing from freezer
My biggest complaint is the lid. It is poorly designed IMO. There are 2 areas that get ice cream in them if making the maximum amount and it's virtually impossible to save the ice cream from the lid as it melts so rapidly. (See pics where I used the stylus to point out the problem areas). This could have been designed as 2 components with the 2nd piece being a smooth sided funnel placed in the lid. This would have made it easier to clean/dry as well as save the ice cream.
I also had issues with the cord. I realize there is a safety reason for making it shorter, but this is TOO short even in my kitchen where I have outlets all over the place. The problem is that the device is sufficiently tall that you need to put it where it's not under an upper cabinet. For that too happen, I need a cord which is at least 4-6" longer! To add insult to injury, the cord gets stuck in it's storage compartment. To explain: you shove the cord into a whole in the back. Great idea. Lousy execution. It get's layered on top of itself and twisted so it's a disaster to get it to come back out of the hole!
The paddle does a great job of processing the ice cream. But it has so MANY nooks and crannies it's almost impossible to get all the ice cream off which is why I said earlier that it ONLY makes a MAX of 1.5 quarts. Between the meling and the paddles, my guess is that you are lucky if you get 1-1.25 qts.
Tips:
I found freezing the paddle with the base produced better results. It also meant that when I was planning to add a fruit or other item, that I could divide the base mix in half, make the ice cream with 1/2 the add in and then repeat. The first 1/2 processed in about 15 minutes and was quite thick. I quickly removed the ice cream and immediately began to process the 2nd half of the batch. It took about 30 minutes as the paddle and base were no longer as cold as immediately out of the freezer. However, the results were far superior to trying to make the full amount at one time which has a tendency to come up over the rim into the lid. This means there is more lost to scraping from the lid, base and paddle. With only a 1/2 batch it was only on the paddle and base (see pics) and overall I had more ice cream than when I made it all at the same time.
I found that the instant you remove the paddle with the ice cream attached, the ice cream instantly begins to melt. I found it's better to scrape the ice cream off the paddle and back into the base. Stir a bit to get it cold and then put in your container.
I also found it's better to pre-freeze your container. Otherwise the ice cream begins to melt as soon as it's removed from the base.
Note:
I've only made ice cream.
Images in this review
Reviewed in the United States 🇺🇸 on June 25, 2023
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