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Cuisinart

Cuisinart ICE-100 1.5-Quart Ice Cream and Gelato Maker, Fully Automatic with a Commercial Quality Compressor and 2-Paddles, 10-Minute Keep Cool Feature, Black and Stainless Steel

    • Based on 2,857 reviews
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Availability: In Stock.
Fulfilled by Amazon
Arrives Thursday, Jun 20
Order within 56 minutes
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Features

  • SUPERIOR FUNCTION: The Cuisinart fully automatic ice cream maker with commercial compressor makes lusciously rich gelato and ice cream-batch after batch- the commercial quality compressor-freezer means its always ready to go
  • CAPACITY: Makes 1.5-quarts of your favorite ice cream, frozen yogurt, gelato or sorbet
  • CONTROL: 60-minute countdown timer with touchpad controls and blue LCD readout for accuracy
  • SPECIAL FEATURES: 2 paddles, 1 for gelato and 1 for creamy ice cream with a 10-minute Keep Cool feature that keeps your ice cream or gelato cool after the timer has gone off
  • LIMITED 3-YEAR WARRANTY: Refer to user manual for troubleshooting steps and questions surrounding warranty policies this product is BPA free

Description

The Cuisinart Compressor Ice Cream and Gelato Maker The ICE-100 Ice Cream and Gelato Maker Make decadent ice cream, rich creamy gelato and light sorbet that your family will love, all in the comfort of your own home. The easy to use, fully automatic Cuisinart ICE-100 Ice Cream and Gelato Maker features a commercial-style compressor so you can make batch after batch without waiting. Two unique mixing paddles and a 60-minute countdown timer work to ensure your homemade gelato, ice cream or sorbet has the perfect consistency.The included recipe book features a variety of flavors to create with the Cuisinart Ice Cream and Gelato Maker. You can also add in your favorite ingredients -- be it fresh fruits, chocolate chunks, even brownies -- during the mixing process through the see-through lid to make a fabulous frozen treat. Once the timer countdown is complete, the 10-minute Keep Cool cycle begins to keep your ice cream or gelato nice and cool. For optimum consistency, transfer the mixture to an airtight container and chill for a minimum of 2 hours. Lid, mixing paddles, mixing bowl, and base Features and BenefitsTransparent LidAdd recipe ingredients to the mixing bowl with the easily removable see-through lid and then watch the mixing process in action. Mix-in OpeningUse to add your favorite toppings and mix-ins, like chocolate chips or nuts, without interrupting the freezing cycle. Mixing PaddlesTwo unique paddles mix and aerate the ingredients in the mixing bowl to create your frozen dessert. The gelato and sorbet paddle perfectly incorporates air in the ingredients and creates richly textured results with intense flavor. Use the ice cream paddle to perfectly churn for smooth, creamy results. Mixing Bowl with Lift-Out HandleAnondized aluminum mixing bowl. No need to pre-chill or freeze the bowl prior to use. Touchpad Control Panel with LCD ReadoutWhen the unit is on, the power button is illuminated by a red LED light. The countdown timer can be set from 10 minutes to 60 minutes. The Start/Stop button can be pressed at any point in the Mixing/Cooling cycle to pause the timer and mixing. The same button can be pressed to continue mixing.Making Frozen DessertsUse Cuisinart recipes included in the Instruction Booklet or use your own recipe, making sure your base does not go over the top dasher on the mixing paddle. Gelato and sorbet bases should be no more than 1 quart and ice cream bases should be no more than 5 cups. The ingredients will increase in volume during the freezing process. For best results, prepare the ingredients in a container from which it is easy to pour.Place the mixing bowl into the base.Place the ice cream or gelato/sorbet paddle in the mixing bowl so it rests in the center of the bowl.Pour ingredients into the mixing bowl.Press the Power button to turn the unit on and then set the timer per the recipe. The timer will default to 60 minutes.Press the Start/Stop button to begin the Mixing/Cooling cycle.Add ingredients such as chips and nuts towards the end of the mixing time once the mixture has begun to thicken.Once the set time concludes, the 10-minute Keep Cool cycle will keep your ice cream or gelato cool.When the frozen dessert is ready, transfer to a freezer-safe, airtight container for longer storage in the freezer.Adding IngredientsIngredients such as chips and nuts should be added about five minutes before the freezing process is complete in order to fully incorporate them into the frozen mixture. To add a chocolate swirl to the mix, slowly drizzle in hot fudge or melted chocolate.

Brand: Cuisinart


Color: Stainless


Capacity: 1.5 Quarts


Special Feature: Programmable


Material: Steel


Brand: Cuisinart


Color: Stainless


Capacity: 1.5 Quarts


Special Feature: Programmable


Material: Steel


Included Components: Ice Cream Maker


Model Name: Frozen Yogurt-Ice Cream Maker


Item Weight: 27.2 Pounds


Operation Mode: Automatic


Product Care Instructions: Wipe clean.


Product Dimensions: 16.73 x 12 x 9.33 inches


Item Weight: 27.2 pounds


Department: Cuisinart Compressor Ice Cream and Gelato Maker


Manufacturer: Cuisinart


Country of Origin: China


Item model number: ICE-100


Is Discontinued By Manufacturer: No


Date First Available: January 6, 2012


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Thursday, Jun 20

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

To initiate a return, please visit our Returns Center.

View our full returns policy here.

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Top Amazon Reviews

    • SO Worth The Price Tag!
Review Image by ChefCat ChefCat
Review Image by ChefCat ChefCat
I've now had this machine for three months, and have used it about 25 times. This machine has exceeded my expectations each and every time. For a couple of decades, I used a low tech Donvier machine to make ice cream. The Donvier was the first widely-distributed machine that used the bucket that had to be kept in the freezer. It served me well, churning out hundreds of ice creams and sorbets over the years. But about six months ago, we adopted a low carb regimen. After a coupl of months I was hankering for ice cream. Both cream and eggs work very well on low carb, and I had done a lot of experimentation with natural sugar replacements, so I felt confident that I could come up with a viable recipe for a reasonably desirable alternative to the high carb stuff that's so ruinous to a healthy diet. However, the idea of intermittent churning on which the Donvier is based just didn't work with sugar free ice cream. Sugar is a highly structural component, especially in ice cream. Once you take it out, that changes every property of how ice cream is made. If you don't keep the sugar free mixture moving constantly, you'll end up with creamy soup with a few "icebergs" floating in it. And that's assuming you don't break your dasher trying to scrape the hard-frozen mixture off the sides. So I had two choices. I could have continued to buy one of the lower cost Cuisinart machines that churned electrically, but still required keeping a bucket in the freezer, or I could spend (much) more and buy a machine with its own compressor that eliminated the need for a freezer bucket, and which churned continuously. When I discovered that the second type allows multiple batches to be made in rapid succession, I was sold. With a freezer bucket, you can't do more than a batch each 24 hours, as the bucket has to be refrozen after each batch. My research led me to the Cuisinart ICE-100. Since my husband loves his ice cream, he agreed to let me spring for it. When it arrived, I quickly unpacked it, and discovered you must let it stay in place for 24 hours before its first use. The hubs, who is a professional engineer, told me this is true of all compressors. The compressor fluids circulate around during the shipping process, particularly if the box gets positioned with the top of the machine in any configuration than up. And for a compressor to work properly, the fluids have to return to the bottom, with the aid of gravity, meaning right side up. So I sat on my hands for 24 hours. So... hard... But it was well worth the wait. My first low carb ice cream was a classic vanilla. The texture when the machine had finished was like a Dairy Queen softserve! The taste, however, was much better than that. Think Haagen Dazs. Since then, I have added chocolate, strawberry, black raspberry, blueberry to the repertoire. All of them have been spectacular. And I'm happy to report that even with eating a lot of ice cream (the hubs puts away 2 bowls at a sitting) at we have still continued to lose weight! Diets don't get much better than this. The machine itself is incredibly easy to use. You put your well chilled mixture into the lightweight bucket, affix the lid so that it's locked in place, then plug in. You press the power button, set the timer (I find it easiest just to go with the 60 minute default) and press start. That's it! I usually check after 30 minutes, and usually, it's done by then. You can either opt to let it continue churning until either it becomes too stiff to continue, at which point it stops churning, or just press the stop button. The compressor will continue to chill without churning, for the remainder of the 60 minutes, at which point it will turn off. When it has reached a solid consistency, you can serve it. Or you can scrape it off the dasher and bucket into a container, cover it and set it in the freezer. If softserve isn't your thing, I'd suggest allowing it to "ripen" in the freezer for an hour before serving, in order for it to firm up. Wash your bucket and dasher, and you can then make another batch. The machine does make noise when it churns. We don't find the sound level to be objectionable, even though we have placed it on a counter between the kitchen and family room, where the TV is located. We can hear the TV just fine without adjusting the sound when we're in the family room, with the machine just 4-5' behind us. Another thing to be aware of is that if you opt to leave the mixture in the machine for the full 60 minutes, the bucket may well be frozen in place, making it impossible to remove it for scraping your ice cream out. I haven't found that to be a big problem, however. I just remove the dasher (which holds the majority of the ice cream) and scrape it, then use a silicone scraper to remove any ice cream that clings to the sides/bottom of the bucket. About 10 minutes after the machine is switched off, if the bucket had become too frozen to remove right away, it is then easily removed for cleaning. And speaking of cleaning, it's a simple matter. The bucket has only a small center spindle to hold the dasher, so some soapy water and a sponge makes fast work of it. And be sure to keep an old, sanitized toothbrush by your sink, which allows you to thoroughly clean the dasher in about 30 seconds flat. The plastic top is simple to clean, as well. The outside of the machine of burnished stainless is easily kept pristine with just a bit of Windex on a paper towel. Once you complete making your ice cream, unplug the machine, or a blue light on top will continue flashing until you do. All in all, this machine is a wonder of modern engineering. A quality machine, well made and simple to use. It's basically a mini version of what previously had been available only commercially to make smooth, velvety ice cream. The ICE-100 brings this capability into the home, with no salt, no ice, and perhaps best of all, no mess. ... show more
Reviewed in the United States on July 25, 2017 by ChefCat ChefCat
    • 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. • Cost Hints: • 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 under 3 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. ... show more
Reviewed in the United States on July 26, 2017 by dsjsws

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