Cuisinart Ice Cream Maker Machine, 1.5 Quart Double Insulated Machine, Sorbet and Frozen Yogurt Maker, Ready in 20 Minutes, ICE-21RP1, Red
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Availability:
Only 3 left in stock, order soon!
Arrives
Sep 20 – Sep 29
Color: Red
Features
- SUPERIOR FUNCTION: This Cuisinart Ice Cream Maker Machine features a mixing paddle that makes frozen treats in 20 minutes or less.
- COOL FEATURE: Double-insulated freezer bowl eliminates the need for ice.
- CAPACITY: This ice cream maker can produce up to 1-1/2 quarts of your favorite ice cream or frozen yogurt.
- EASY TO USE: Ice cream machine features an easy-lock transparent lid with large spout to make adding ingredients simple and mess free.
- LIMITED 3-YEAR WARRANTY: The BPA-free Cuisinart Ice Cream Maker Machine comes with a limited 3-year warranty.
Description
Create your favorite frozen treats quickly and easily with the Cuisinart Ice Cream Maker Machine. Featuring a patent-pending mixing paddle, this ice cream maker churns out tasty ice cream, sorbet or frozen yogurt in 20 minutes or less. It has a double-insulated freezer bowl that eliminates the need for ice, making cleanup quick and easy. This Cuisinart Ice Cream Maker has a generous capacity of up to 1-1/2 quarts, allowing you to make plenty of frozen treats. The easy-lock transparent lid with a large spout ensures adding ingredients is mess-free.
Brand: Cuisinart
Color: Red
Capacity: 1.5 quarts
Special Feature: Manual
Material: Plastic
Brand Name: Cuisinart
Included Components: Ice-cream maker^plastic lid^freezer bowl
Model Name: 1.5 Quart Frozen Yogurt-Ice Cream Maker
Model Number: ICE-21RP1
Recommended Uses For Product: Residential
Unit Count: 1 Count
Warranty Description: 3 Year limited warranty
UPC: 086279168115
Manufacturer: Cuisinart
Item Type Name: Ice Cream Maker
Part Number: ICE-21RP1
Capacity: 1.5 quarts
Item Dimensions L x W x H: 9.5"L x 9"W x 11.25"H
Item Weight: 10.3 pounds
Other Special Features of the Product: Manual
Operation Mode: Automatic
Material: Plastic
Product Care Instructions: Spot or Wipe Clean
Color: Red
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Sep 20 – Sep 29
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.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
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Top Amazon Reviews
Color: New White
I love this ice cream machine! I've been using it a couple of times a month, and it has quickly become one of my favorite kitchen appliances. It's very easy to use and clean, which makes making homemade ice cream much less intimidating than I expected. The ice cream consistently turns out creamy and delicious, and I love being able to make it with simple ingredients that I choose myself. One of the biggest benefits for me is having control over what goes into my ice cream. It's nice being able to make homemade treats without all of the extra ingredients that are often found in many store-bought options. Overall, this machine works great, is easy to maintain, and makes delicious ice cream. I would definitely recommend it to anyone who enjoys making their own frozen desserts at home.
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Reviewed in the United States on June 9, 2026 by Michaela
Color: New White
One button, on or off. Too simple. Cook up your fav gelato, ice cream or other frozen dessert recipe. Chill your cooked batch overnight in fridge. Keep the Cuisinart bucket in the freezer overnight. Fill it up with your chilled mix, turn it on and come back in fifteen minutes. Too easy. It's done when the ice cream is so cold it won't churn around anymore. The bigger choices are the recipes, but this machine will make it all. Forget wasting your time with machines with too many buttons and sensors, this machine works - it's simple and to the point and will probably last three decades. The recommended volumes in the Cusinart recipes are about 30% too much material and will overflow a bit, but it's easy to clean up and adjust the volumes for the next batch. Take notes. Lots of good recipe ideas on the web. There's even Marcella Hazan gelato recipes available online (in her book too.) Things to consider - how much fat to use, all milk, or half milk with half and half, or milk and full cream. They will all work. Baker's sugar is super smooth, especially when beaten into farm fresh egg yolks. The better the vanilla, the better the flavor. Vanilla paste from Madagascar rocks. For chocolate, Valronha Feves Guanja and Valrhona Dutch Process Cocoa will beat any chocolate dessert you have ever tasted. I promise you will never go back to the grocery store "gourmet" ice creams which are loaded up with cheap ingredients, fillers etc. Homemade is so superior. Go for it and have fun. To store in freezer, I use the paper One - Pint Frozen Dessert Containers with Lids. Fold up some wax paper and put it on top of the ice cream to prevent crystalizing. Put the whole container in a plastic bag with a tie, so that when you open and close the freezer, it stays super cold and doesn't crystalize on the outside. For the truly obsessed cooks, here's my version of Vanilla Gelato: 325g whole milk - 325g half and half - 50g really thick Icelandic yogurt - 145g bakers sugar - 2 tsp. madagascar vanilla paste - 5 egg yolks - separate the egg yolks, put in bowl, gently whisk in baker's sugar, don't over mix; mix the milk, half and half, yogurt and vanilla together and heat up to about 150 degrees in a good double boiler, stir so it doesn't stick but not too much or it will take forever to warm up; take off heat; slowly add in about a half cup at a time while stirring the eggs, not too much too fast or your will ruin the eggs, then put the mixture back in the double boiler and bring to 165 degrees - not higher - take off the heat immediately, put into a bowl with a good lid - set bowl in some ice water to cool it down quickly. Then put the bowl in the fridge overnight. The Cuisinart mix bowl goes in the freezer overnight. Put it in a clean plastic bag to keep crystals out. Next day, set up the Cuisinart with freezer bowl, pour in chilled mix, let it spin. Mine takes twelve minutes to make. It's done when the gelato stops churning because it is soft frozen. Scoop it into the paper containers with wax paper on top. Makes two pints. Ok, real Italian gelato does not use cream, yogurt or eggs, this is just my version. The amount fills the Cuisinart up without overflowing. You can use only milk, or heavy cream instead of half and half. More or less sugar to your taste. If you don't use the egg yolks, you won't have to mess with the double boiler, but then it won't have the deep crazy good custard flavor. I have tried lots of fancy vanilla pastes. While I can't promote who makes the best, lets just say look for N & M. For the chocoholics - add 70g of melted 70% great chocolate into the warm milk mix plus 42g of Dutch Process cocoa powder. Just don't blame me if you get addicted. Ciao...
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Reviewed in the United States on August 12, 2023 by switch hitter
Color: New White
Great product very easy to use. Make sure your bowl is cold and upright in the freezer. Made the best cookies and cream ice cream. Very easy clean up. Low noise. Just perfect if you want healthier ice cream and sorbets
Reviewed in the United States on July 19, 2026 by SaraNicole
Color: New White
So far have made on batch of soft serve and was very easy to make. Turned out very good and so far a good purchase. It was quiet and time was very quick.
Reviewed in the United States on August 3, 2026 by Deborah Gottert
Color: New White
Awesome ice cream maker. Sleek, capable of doing the job. Great price. Very practical little machine, I'm impressed compared to the more expensive brands I would choose this machine again 😊👍. Love the color and love the look makes quick and delicious ice cream. Texture is spot on. You can't go wrong with this ice cream maker. Beautifully packaged, very durable. Cleans easily. Very versatile. It's not loud, it hums. Doesn't take up a lot of space. Keeps cold while spinning your ice cream 🍨. Clean up is a breeze. I just rinse mine out with warm water and put the bucket back in the freezer where I keep it all the time and ready always for my next batch of ice cream I'm so in love with this machine I've had more expensive ice cream makers which I had given away they were loud and noisy took up too much counter space but this ice cream maker does exactly what those expensive brands do but at a very low price. I'm enjoying making all different types of ice cream I look forward to my next batch I'm even experimenting and creating my own flavors if this machine should ever poop out on me I will get it again makes a great gift. What I especially love is the fact that I don't buy store-bought ice cream anymore I make my own real true Old fashioned ice cream the way ice cream is meant to be without all the additives and products they put in your ice cream today that are absolutely no good for you or your health. I would love to see them produce more colors like blues and pinks and yellows all the colors of the rainbow. I just made my very first batch of strawberry ice cream today and it came out fabulous it tastes so good all the ice cream that this machine produces tastes fantastic you can also follow the recipe book that accompanies the machine. Thank you for producing such a fabulous Cuisinart machine I own a lot of ways in art products and they never fail me and I will continue to purchase more. 😊👍
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Reviewed in the United States on July 4, 2026 by Sam
Color: New White
I love this machine. It's easy to use and makes amazing ice cream. The only downside is that you have to freeze the bowl for at least 24 hours in advance so you need to plan. I would also love it even more if it came in a 2 quart size. The maximum volume of liquid is three cups and if you add things in like fruit, you could risk overflowing it. I would highly recommend this machine!
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Reviewed in the United States on August 4, 2026 by TxGrandma
Color: New White
Bought the Model 21 in time for homemade peach ice cream. Had gone back and forth whether to purchase a newer, more expensive version but after reading someone else’s recommendation that the older, simpler model worked just fine, decided to follow their advice and after having made nine batches of various flavors, agree that the “21” couldn’t be any better. No bells and whistles are really necessary other than the on/off switch, and it’s overly pricey to upgrade. The machine does make some noise, but not like a revved-up Harley or anything. I continue putzing around in the kitchen while the ice cream churns, and the high-pitched hum is not overly annoying. The slightly smaller capacity (1-1/2 qt) is advantageous since we can polish off a batch and go on to the next “experiment” without much delay. Finally, the smaller canister is easier to fit in a small refrigerator-freezer for the necessary pre-chilling. I haven’t found a second canister to be necessary for a small family, but if you have the freezer space and need to make larger quantities more often, it could be the ticket. This little gadget has been fun to use and it’s so easy, almost foolproof, to have great-tasting ice cream without the mess of an old-fashioned salt-and-ice freezer. After trying one of the Cuisinarts I ordered another as a gift, along with a 1-1/2 qt oblong storage container (have tried both Tovolo and Sumo—they seem practically identical). After the initial experiments with various “rich” recipes and flavors, we will probably try some of the lower cal versions such as sorbets and ices, but for now, it’s full bore with the creamy goodness. Life is now measured “before homemade ice cream” and after! Observations/methodology: Have tried various recipes—with eggs, cooked custard; with eggs, uncooked; no eggs, adding some instant vanilla pudding powder for extra thickness and body, and using fruits--peaches, cherries, strawberries, as well as butter pecan. (B.C. was hands-down fave!—toasted the chopped nuts in the oven first, with melted butter, a little sugar, and a sprinkling of kosher salt. In the custard, used dark brown sugar, maple syrup and Jack Daniels for flavoring—yummilicious!) Finally decided to stick with the cooked custard approach, adding a small amount of vanilla bean instant pudding powder, say 1-2 TB, to the cooled custard just prior to freezing. (I feel uneasy about using raw, uncooked eggs.) Have had excellent results using a Thermapen to measure the temp, whisking constantly while cooking in a heavy pot. It doesn’t take long to come to temp and thicken, but does need to be cooled prior to freezing, so if in a hurry you may prefer the easy-no-eggs-instant pudding type of recipe, readily available online. Not one batch so far has been a “failure”—in fact, they’re all so good that we’ve become addicted and eat ice cream three times a day. It should come with a warning label! We prefer a rich version, with a combination of heavy cream, evaporated milk, condensed milk and regular milk for a vanilla base resulting in that “from my childhood” taste. It can be modified with add-ins as you please. Be sure to write down what you do as you go, in case tweaking is needed next time or in case you pronounce the latest batch a sure winner. Have plenty of tasting spoons at the ready while churning, and several rubber spatulas will come in handy. As many have noted, it’s key to have the canister frozen rock-solid prior to churning. We keep it in the freezer between uses and even put the plastic shell (aka “lid”) in there while prepping the custard. There’s no actual lid as you might imagine. I wring out a wet dish towel and lay it on top across the open hole, and put some ice cubes atop that to help insulate. May not be necessary, but every bit helps. So far the “21” has worked great and we make a batch every other day. The most challenging part is transferring the just-frozen custard to a storage container for additional hardening. Take out the paddle first and scrape it off (another opportunity for tasting). The filled canister is heavy and to hold it with one hand while scraping out the soft ice cream is a bit unwieldy. A very firm plastic spatula works best (rather than a flexible one) to get all the ice cream out. Never use metal, anywhere, anytime! Wash and dry the canister when empty and return to your freezer pronto. You WILL want more ice cream soon and it’ll be ready to go, so keep a spot empty for it. It’ll be worth it. (I scream for green beans? Not so much….) Some have complained about the freezer not working for long, but being a new owner, I can’t say.. It seems like if you treat the parts gently it would last “forever,” but maybe that’s just like the honeymoon phase with a new lover. Time will tell but we’re very happy for now—even obsessed. Be cautious of OVER-filling the container which can cause an overflow mess since the mixture expands while freezing. Err on being conservative with the amount of custard mix. I use 2 eggs per 3 to 3-1/2 cups of liquid per batch and add the mixings the last few minutes to help ensure they don’t add too much volume. Keep an eye on it from time to time during the freezing process to make sure it isn’t about to overflow. You can always remove some of the mixture if it seems necessary. In the case of the toasted buttered pecans, I folded most of them into the mixture AFTER pouring it into the storage container because instructions say not to add anything larger than a chocolate chip, and I wanted some to be larger chunks. This delayed-addition technique works well for other fixings, too. On one hand, adding pureed fruits at the outset is good, for overall flavor intensity, but adding extra cut-up fruit later may be to your liking. Be aware that too-large chunks will likely get icy in the long run and be hard to scoop up, so there’s a fine line. The other “misteake” was making a double portion of custard in order to have back-to-back batches of half vanilla, intending to make another flavor with the remaining half of the mixture. Apparently the second half of the custard wasn’t chilled enough to overcome the freezing canister having gotten warmer on the first run. Although most batches froze in 15 to 30 minutes max, after a longer time it was obvious this batch refused to set up, so I returned the chilled custard in a bowl in the refrigerator, returned the canister to the freezer and decided to try again later. About five hours worked. Lesson learned—be patient. OK to double the batch, but chill it all thoroughly prior to churning. If pondering whether to get a countertop ice cream freezer, go for it. It’s fun and easy to use. You’ll be a proud as a brand-new parent after you make the first batch.
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Reviewed in the United States on July 17, 2017 by 2MuchStuff
Color: Red
I am so happy I bought this! It makes just enough ice cream for my husband and me to enjoy for two days. (I bought individual portion cups.) Also, scroll down and find the review by "switch hitter". Their included vanilla gelato recipe is divine! This machine is easy to use and works as presented. Okay, the process is two day, so you can't make ice cream on a whim, but good things come to those who wait. I also bought the Cuisinart recipe book and I'm looking forward to making some of the yummy sounding creations in there!
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Reviewed in the United States on July 25, 2026 by mandaandrandy