Cuisinart ICE-100 1.5-Quart Ice Cream and Gelato Maker, Fully Automatic with a Commercial Quality Compressor and 2-Paddles,
- 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 it’s 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
$297
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 Benefits
Transparent Lid
Add recipe ingredients to the mixing bowl with the easily removable see-through lid and then watch the mixing process in action.
Mix-in Opening
Use to add your favorite toppings and mix-ins, like chocolate chips or nuts, without interrupting the freezing cycle.
Mixing Paddles
Two 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 Handle
Anondized aluminum mixing bowl. No need to pre-chill or freeze the bowl prior to use.
Touchpad Control Panel with LCD Readout
When 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 Desserts
- Use 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 Ingredients
Ingredients 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.
From the manufacturer
Specification: Cuisinart ICE-100 1.5-Quart Ice Cream and Gelato Maker, Fully Automatic with a Commercial Quality Compressor and 2-Paddles,
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10 reviews for Cuisinart ICE-100 1.5-Quart Ice Cream and Gelato Maker, Fully Automatic with a Commercial Quality Compressor and 2-Paddles,
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Mark D –
10 Months of Practice. Same Disappointing Results.Let’s come right out of the gate with this: This machine is not cold enough to make smooth ice cream. It just can’t freeze fast enough. The timer (my evidence that my machine is functioning as normal) goes to 60 minutes.60 Minutes.I refrigerate my custard bases for 24 hours, and philadelphia-style creams for 2 hours. I generally use a very high cream content, generally 2/3rds light cream and 1/3 heavy cream or half half and half and half heavy cream, unless I’m following a recipe. Many of my recipes have high alcohol and/or higher than normal salt content, sometimes intentionally to make a smoother base. I have thawed and refrozen bad batches. I have made exactly 51 batches (I used a sleeve of 50 cups and I’m on to the next sleeve as of today). Not a single one had an acceptable texture, but the closest are the refreezes. This isn’t surprising as these are just on the borderline of frozen. I know to get my base as cold as possible… but its a hard ask to insist your base is colder than an average refrigerator, but not frozen.Better ice cream is made in the winter, confirming that the compressor is underpowered or there is a design flaw in the dasher. Also the wattage of this machine is barely higher than a terrible $100 compressor I had returned directly before this one. If it’s significantly colder than a machine half its price range, they’re performing thermodynamic miracles over at Cuisinart, though to be fair a lot of energy is likely saved using the underpowered and constantly strained motor in the ICE 100. Technically, the ICE 100 gets twice as good a rating as that machine (I don’t care enough to look up the model or brand, but it’s a mass produced for rebranding unit), but it’s not twice as good.My kitchenaid bowl add on, which was also terrible (because it leaks its refrigerant and takes a day to freeze one batch), sets up ice cream in maybe 10 minutes. The fast freezing makes small, smooth ice.The constantly icy texture of the ICE 100 has stifled my creativity. With my freezer bowl I was able to quickly modify recipes to see what works and what won’t. This is exactly why I want an ice cream machine. While some of the ingredients of ice cream are fine for desert, I can’t eat excessive amounts of sugar for medical reasons. Making a heavier cream base with maple syrup or maple sugar means, compared to store bought, I can make a more-nutritious ice cream that uses less sugar with a lower glucose load, has better flavor, and be equally satisfied eating a smaller quantity. In the kitchenaid freezer bowl – which, again, is terrible, expensive (for what it was) and no longer sold – I could make a 100% home-made (besides the cream) Salted Maple Rum-Vanilla Custard base with Maple Peanut Butter chunks with less than half the normal sweetener that had a better texture and tasted better than anything I could buy in the store.With the Cuisinart ICE 100, I can’t really move past full sugar vanilla because I can’t get that right.I know, I know… ice cream needs to be balanced, say the nay sayers. So, besides my recipes working perfectly in a freezer bowl, here’s what I’ve tried… in 10 months:• Vanilla bases with home-made rum vanilla and maple sugar, also with low maple sugar and higher salt content. Also custard bases with the same content… also also maple syrup versions of the same bases… at least 30 batches of this style. I usually add ingredients to this base, but rarely do with the ICE 100 just because I haven’t been able to perfect the base.• Three of the internet’s top rated Vanilla ice cream recipes for ice cream makers. These were all for company or testing purposes: all were full white sugar and store bought vanilla. All tasted terrible, and had a worse texture than the formerly mentioned mixes.• The custard based vanilla bean and Philadelphia style vanilla recipes from the ICE 100 manual. The Normal Vanilla is the worst ice cream I have ever made, and embarrassingly I served this at Thanksgiving. Fortunately, I made four different flavors that were gone while this one had only samples people took to make fun of. If there were a milk popsicle flavor… this would be it.So anyway, if you’re willing to pay a premium price to make low-end ice cream, this machine is fine…Actually it’s not. There are a number of issues that I might overlook if the results were good (if you’re not up to speed: the results are not good). I’ll be more brief about issue #2 and on.Build quality of the machine is decent, but that accessories are awful. The freeze bowl is that cheap metal that turns black if you use anything stronger than a mild soap to clean. To be clear, I have not tarnished my bowl because this particular metal is a pet peeve of mine and I’m familiar with how to handle it. Generally, not-dishwasher safe metal is either clad or cheaply plated, and this is not clad. The lid and machine have a ton of little gaps and holes that need to be cleaned. You will need a tooth pick to fully clean this machine. Its is necessary to meticulously clean food processing items that aren’t cooking anything… especially things that get coated with milk fat, so it’s odd how difficult Cuisinart has made this process. Cleaning this machine will take longer than the ice cream making (and again, if I wasn’t clear: the ice cream making is not quick). No in-use parts are stainless.The dasher is its own kind of awful and it deserves its own paragraph. The primary design focus of the dasher should be to scrape the bowl. Scraping the sides alone will stir the ice cream and incorporate air and I guess on lower powered machines you can incorporate some kind of paddle… if only to balance the load on the motor. On the ICE 100, 3/4 of the ice cream you make in a pint batch will be in the crevices of the dasher. Though the machine stays cold while you pack, you must remove the dasher to get all of the ice cream out of the tiny spaces in the paddle, which is a messy pain and takes too long. I have a specially shaped scraper just for this task. Worse, the dasher does not contact the bowl… probably because the bowl is made of cheap metal. This means a hard, constantly mixed “frozen butter” forms around the bowl which is completely different from the texture of the rest of the batch and insulates the bulk of the batch from freezing. The compressor might actually be effective if the dasher scraped… or even came within a millimeter… of the bowl. The dasher might actually be the culprit that ruins this whole machine.To be fair, there is an included paddle specifically for gelato that may work better and certainly would be easier to extract the frozen base from. I have not tried this paddle as the lower quality ingredients of gelato achieve the opposite of the low sugar, high fat goal of making my own ice cream. Ice cream made with this paddle would almost certainly be too firm as the motor is still slow, the paddle incorporates less air, and a test fit confirms it has the same wide distance from the bowl.There are more problems…The bowl holds water inside the transmission when washed. Not only does this mean that between batches, if you wash the bowl you must shake it to get all the water out (or the machine will freeze and likely break), but it also is another unreachable area for milk to spoil if any gets in there (though this would be hard to do, honestly).This machine is obnoxiously loud… imagine if you could turn a struggling cheap can opener up to ten and loop that for an hour, this is louder. If you have an open floor plan in your house, and if anyone plans on watching tv while you’re making ice cream, their plans will be foiled.The ice cream base will not enter soft serve consistency before the motor intermittently stops. As there is no clutch or auto-shutdown, I’ll likely end up breaking my machine attempting to get a good enough consistency to freeze.This does make ice cream. Unlike methods that don’t involve a compressor, this will continuously make ice cream. The ICE 100 just won’t make good ice cream. There are cheaper, even worse, compressor machines. The obvious step up from this machine is more than twice the price, making the market for such a machine difficult to navigate,Unfortunately, the Cuisinart ICE 100 might be the best machine in its class.
John Sykes –
I think if God chose an ice cream maker, He’d pick this oneFirst of all, I am one of those people who *must* read every review of every single product before making a choice. I am the perennial “what if I had done something else . . .” personality. So you know that I read all the reviews, tried all the products, and have come back here to report to you. You’re welcome.I love homemade ice cream. I love the perfect dance when you get the balance of fats, sugars, and flavorings just right. I love that smooth, delicious taste on a hot day in the summer. I love knowing that I created this, and it has beautiful ingredients and no additives. GETTING that result, however, has proven to be a bit of a battle.First I tried the classic “crank mixer.” It was, well . . . cranky. Second I tried the electric “put salt and ice in here for eternity and wonder why the heck you don’t just go to walmart and buy Breyer’s” variety. Exit salt and ice. The frozen bowl was an improvement on both of these, but the cream froze unevenly and at times you have to stop and scrape the sides to keep things moving and avoid getting soup in the middle and icebergs on the outside. Also, the bowl must be stored in the freezer “Ain’t nobody got room for dat!” and also cannot make back to back batches. Therefore, if I wanted chocolate and hubby wanted vanilla, someone was going to be disappointed.Yes, I suppose we could buy our ice cream like everyone else. We could stand like sheep in line at walmart and purchase Breyers, our heads held in shame. And there is nothing wrong with Breyers. But I wanted HOMEMADE ice cream. It was the siren calling to my tongue. Simple as this . . . nothing else would do.So I started reading the small novel of amazon reviews on the various compressor based ice cream machines. And honestly, I’m glad there are so many reviews. These are people who have actually tried the product, not being paid to say it, and what they learned. These reviews are gold. I never buy something without reading the amazon reviews (all of them. See you in a week) first.Pros of a compressor based unit: (1) Back to back batches. Since this does not require “freezing the bowl,” you can literally freeze one batch, empty it, and go again. It’s the Energizer bunny of the ice cream world. (2) The ice cream is perfectly smooth, silky, and creamy, with no “I’m sticking to the side because it’s COOOOOOLLLLLDERRRR HERRRRREEEEE” syndrome. No more scraping the sides and trying to incorporate the liquidy middle to the edge where it’s colder. (3) No more rock salt and cranking. Need I say more. Cons of compression based unit: (1) They are heavy. Not like, get me a back brace heavy, but like, Kitchenaid Mixer heavy. (2) They have to sit for a day after shipping, to allow oils to recirculate back through compressor. It’s ok. Mix up your base and let it chill and think ice creamy thoughts, and the day will pass relatively quickly while you empty out the Breyers with hatred in your heart. (3) They are on the loud side. To be fair, basically all ice cream machines are. This one isn’t bad. I had one that sounded like a woman in labor. This sounds like the washing machine, or maybe the low speed of the Kitchenaid. Not bad, but easy to move to the laundry room or mud room if you aren’t into background noise.NOWWWWW. To add my own two cents after having owned this beast and putting it through the wringer.1. The default time to freeze is 60 minutes. It never takes that long for me. I showed you progression photos– the first is after 20 minutes, the second after 30 minutes, and the third after 35 minutes, when the ice cream got too hard and the crank shuts off (although the freezer part remains on) to protect itself from burnout (I can see this catching on at work– employees “shutting off to avoid burnout.” hehe). This is with the unit turned on and chilled base poured in, without giving the machine time to “cool off” before starting. If I turn the machine on a few minutes before adding custard it’s done in a cool 30.2. The fourth photo is right after scooping the soft serve consistency ice cream into a Sumo ice cream tub (get these. They fit perfectly in the door of the freezer and have a little “air” compartment around the ice cream itself to protect from crystallizing). I also think it’s incredibly cool to whip out a professional looking container for your dinner guests and say, “Artisan ice cream, anyone?” But maybe that’s just me.3. The fifth photo is about an hour later. The ice cream is soft, but not soft serve anymore. Kind of like when you can’t finish your blizzard and you plunk that in the freezer for another hour to finish later. Like that. Yet it was perfectly scoopable, airy, and amazingly AMAZINGLY delicious. And this is a low fat, low sugar recipe. The full fat full sugar ones are even better. You can literally take anything and make it delicious in this machine. I wonder if I can figure out a way to make broccoli sorbet to get my kids to eat it. Take notes. We are going on shark tank people. haha.4. One thing I did find is that if I filled the bucket more than half full of base, it tried to overflow on me. My suggestion is to fill the bucket halfway and no more. If you have extra base, save it and do a second round when the first is over. The second batch will freeze even more quickly because the bowl and everything are already cold. Do yourself a favor and don’t go above half on the bucket. It will be almost full when it’s done.5. It’s tricky to get the ice cream out with the paddle still in there. I found it was easiest to have 2 spoons– one for scooping it out, and one for kind of “pushing” it off the spoon into the container (like when you do cookie dough– one grabs and one pushes onto the sheet). When you get most of the sides cleared out, lift the paddle straight up, and then use the spoon technique again to get the ice cream out of the paddle attachment.6. For lower sugar and fat recipes, I found that it helped to chill the base well beforehand. And definitely you will want to freeze these in the Sumo before eating, since they aren’t quite as creamy. But darnit they are amazing. You can literally make diet ice cream (lots of recipes on pinterest and the many cookbooks I bought– David Lebovitz’ The Perfect Scoop is my favorite). You can turn protein shakes into ice cream. You can turn fresh, beautiful summer fruit from the farmer’s market into gelato, granita, sorbet. Folks, it’s bliss. Pure bliss.Oh and in case anyone is interested, they sell larger belts here on amazon too. Asking for a friend. *cough, cough**Update* I have been using this machine nonstop for the past year for the most GLORIOUS ice creams, sorbets, sherbets . . . even low fat, low sugar frozen yogurts and just plain healthy frozen treats. I added a few more photos of what the ice cream looks like after you freeze it overnight after churning (more like soft serve right after churning). It is DIVINE with those classic little ripples of beautiful airy loveliness. Sigh. There are hearts coming out of my eyes, beautiful Cuisinart, and they are coming right to you.
Gus Smedstad –
Better than my prior machineThis Cuisinart ice cream maker replaces a Whynter 201 that failed mid-batch.It’s just better engineered than the Whynter.The churning motor has enough torque to keep moving the ice cream through the entire process, where the Whynter would always stop because the motor couldn’t handle the stiff ice cream.The Whynter had a spindle that fit inside a hollow tube in the bowl, so in theory there was a path from bowl to the freezer. The Cuisinart uses a coupling built into the bowl that looks a lot like a blender drive coupling, so it’s completely waterproof (see the attached photo). More, the drive slot in the dasher is much easier to clean because of this design.The compressor is better, too. The Whynter often took an hour or more to freeze a quart of ice cream; this Cuisinart generally gets the job done in 30 minutes.Freezer-bowl ice cream makers are faster and cheaper, but you have to put the bowl in the freezer for at least 24 hours. With a compressor based machine like this, you can make the ice cream as soon as the mixture is cold. More, you can make several batches the same day, whereas with a freezer-bowl machine, you’re limited to one batch per bowl every 24 hours.
ChefCat –
SO Worth The Price Tag!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.
ClydeP1 –
Hardest part is the wait for the ice cream!We have never had an ice cream maker but had wanted one for years. I remember years ago visiting family and enjoying some homemade ice cream. The one thing that I had always dreaded was the fact that you needed a bag of ice and rock salt to freeze the ice cream. Never invested in the ice cream maker for this very reason. After self quarantining due to the COVID-19 crisis, our favorite ice cream stands were long longer a viable option. Due to our longing for some good ice cream during the crisis, we decided to pull the trigger and invest in a machine. After some research I found a couple of machines that were self contained and did not require the use of the the dreaded ice and salt. After reading many reviews for multiple manufactures and models we settled on the Cuisinart ICE-100 as our best option. Reviews on Amazon were 4.5+ with approximately 1000 reviews submitted. I did read a number of 2 star reviews (I typically ignore 1 star reviews as being not realistic complaints) and most looked to be years old and in some cases did not seem too concerning. I was leery about the ones that concerned ice cream not freezing in the middle of the batch and also reviews that mentioned loud noises or squealing sounds but I found these same types of reviews with every machine regardless the manufacturer. These reviews did put me off a little and had me second guessing but then I stumbled across on a video review a professional reviewer posted and he mentioned that one thing you needed to do was to ensure that the removable bucket is completely dry, even the gear type teeth on the bottom which can sometimes retain a little water which could potentially freeze and cause some of the issues I had read in the reviews. The second warning I took to heart was to make sure the bucket was completely dry before putting the device away for storage to eliminate the potential for a musty smell developing. With all this in mind we patiently waited for the arrival of the ice cream maker. The manufacturer recommends a 24 hr wait time once the machine arrives to allow the coolant to settle which will allow proper operation. Once this was over, we proceeded to mix the ice cream solution we found and pour it into the machine and start it up. The hardest part of the entire process was now the wait for the machine to finish.I do admit that the volume of the bucket is small but it is plenty big for just the two of us now that our kids are all grown and moved out. Since our immediate family had all been self quarantined for well over a month with really no contact with anyone else, we decided to have them over to celebrate our wedding anniversary and what better way to do that than with fresh homemade ice cream. The machine did a great job and made enough for 4 grown adults and 1 grandchild to partake in. Everyone loved it and have asked a couple of times to come back for more. It is funny that now we have this machine we have become obsessed and have made a couple batches a week of all kinds of flavors and types. It has been fun to experiment and find new recipes that we can both help to prepare. My in-laws loved this machine so much that they had us order a second machine for them and they too have been experimenting. I have waited for 1.5 months to write this review to make sure that the machine works properly. We have been very pleased with this machine. We did have a call from the in-laws after their first use saying the bucket had become frozen in the machine and the beater stopped turning. We needed to remind them they needed to make sure the bucket was completly dry and they should even blow a little air into the little holes on the bottom to make sure the gear mechanism was dry before assembling.One great benefit of having a self contained machine over one of the old fashioned machines with the ice and salt is the fact that we can immediately make multiple batches without waiting. I highly recommend this machine and have found that it runs with no problems if you follow the instructions for operation and take care to keep everything clean and dry. A couple of words of caution is to make sure that the bucket is not too full and that the lid is secured properly We did have a batch of Banana Chocolate chip that we were making that was a little too full and we had to stop the machine mid cycle to remove some of the mixture so it didn’t overrun the sides of the bucket. Secondly, if the lid is not Seated properly it will allow the beater to move a little and you will hear it knocking a little. Stopping the machine and reseating then beater fixed the problem.Lastly there were some reviews about the machine being noisy. We did not find this to be true with our machine. It is not silent operation but I would compare the noise level to that of a kitchen mixer running on the slowest speed which is no problem at all.I would highly recommend this machine as it will bring you plenty of fun and enjoyment as you find and experiment with various recipes.
Maretree –
still tastes just as good as any other ice creamUPDATE 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…
dsjsws –
Very happy with the purchaseThis 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.
Q –
The limit is the userThis ice cream machine is probably the best at it’s price range, but to get the most of the machine is dependent on the user. I think I could probably make better ice cream with practice. The machine itself is very convenient. None of that having to freeze the bowl, and if the ice cream requires more churning, more freezing, this will continue working.Make sure the bottom of the bowl insert is completely clean and dry before inserting in the machine. Make sure that your ingredients are very cold for the smallest ice crystals.This machine will produce a very smooth and creamy ice cream when properly utilized. I’ve done a few ice creams that can go head to head with the best ice cream shops in my area, and bunch that were a mess. That’s on me. Fruit ice cream and sorbets in particular need careful attention to the balance and process. If you really love ice cream and plan to spend a long time mastering the craft, this might be the machine for you. If you just want to try, you might want a smaller and less expensive machine. This is heavy, takes up a lot of space, and has a learning curve. Now, I’m off to make some of cold brew ice cream I saw on a famous youtuber’s channel.
pctrek –
Amazing!!!1. First there were reviews that felt it didn’t freeze the ice cream enough….I made yogurt ice cream for 40 minutes and it was too hard….30 should be perfect. It freezes as well or better than using the frozen canister machines.2. Very easy to clean.3. Extremely easy to use!4. Just set the timer and continue your other activities.5. Noise level is low and acceptable6. Best investment for an ice cream machine.
Gerard J. Pinzone –
A perfect way to make low carb ice cream! Much easier to use and better results than the Cusinart ICE-30BC.I purchased a
Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker
a few years ago to make homemade low-carb ice cream. It worked pretty well, but there were a number of annoyances that eventually caused me to stop using it. First, the bowl needs to be frozen a day in advance. It’s big and bulky, so I’d have to make room in the freezer. Second, the freezing action of the bowl was poor. The ice cream mixture would usually freeze very hard to the inside bowl surface while the rest of the mixture would still be very soft. I had to hold a metal spoon to the inside of the bowl to scrape the side as the bowl turned. The resulting ice cream was very dense and uneven due to the inconsistent freezing. It also didn’t result in 2 full quarts of ice cream. I thought this was due in part to my ice cream recipes. I base my recipes on the ones found in the ”
Ben and Jerry’s Homemade Ice Cream and Dessert Book
.” I omit the milk completely and substitute 2 tbsp. of Truvia and 24-28 drops of
EZ Sweetz
(liquid sucralose) per each cup of sugar. I was initially hesitant to purchase the ICE-100. It only has a 1-1/2 quart capacity and I wasn’t convinced it would freeze more consistently. I pulled the trigger when it went on sale based on the feedback from other owners. I decided to try one of the most difficult flavors to make: butter pecan. The melted butter added to the cream mixture raises its overall temperature. This could spell disaster if making it in the ICE-30BC unless you chill the mixture for an hour in the refrigerator. I (correctly) assumed the internal compressor of the ICE-100 made this issue moot. I didn’t know how long it was going to take, so I used the default timer setting of 60 minutes, but I estimated 40 minutes based on the recipe in the booklet that came with the ICE-100. After 25-30 minutes, the ice cream was so thick, it was beginning to hit the roof of the cover and slightly overflow on the sides. In fact, I was concerned that it was too thick for the ICE-100 to handle. After 35 minutes, I tried adding the pecan pieces to the mixer, but after a few seconds it jammed. I took the top off and mixed everything around with a spoon to clear the jam. I restarted the churner, but it jammed again. I guess the pecan pieces were too big. I removed the container and transferred the ice cream and rest of the pecans to a quart container, and mixed the pecans in there. It had the consistency of soft serve ice cream, but from my past experience, I knew this was normal. The ice cream needs to stay in the freezer overnight to become completely hard. I was surprised that it made EXACTLY one quart. The next day, I pulled the ice cream out of the freezer to see how it fared. The consistency was perfect! It was like store-bought ice cream. I will definitely be making sugar-free ice cream quite often!Here are some tips I’d like to pass on:1. Use the recipes from the ”
Ben and Jerry’s Homemade Ice Cream and Dessert Book
” rather than the recipe book that comes with the ICE-100. Those simple formulas from 1987 are tried and true. Yes, they do call for raw eggs, but you can find pasteurized eggs in the shell if you’re worried about salmonella.2. Add ½ tsp
Thick-It-Up Low Carb Food Thickener
or ¼ tsp
xanthan gum
for each quart of no-sugar ice cream. It significantly improves the texture and scoopability. Add it very slowly while using an electric mixer, don’t add too much, and don’t get it wet!3. A combination of artificial sweeteners is better than just one. If a recipe calls for a cup of sugar, I’d usually convert half a cup (1 tbsp.) for Truvia and half (14 drops) for EZ-Sweetz. However, ice cream really needs to be flavorful since it’s so cold. I suggest using 2 tbsp. of Truvia and 24-28 drops of EZ-Sweetz for each cup of sugar in the recipes.4. Don’t attempt to make more than 1 quart of ice cream in the ICE-100. If it overflows, it’s going to make a real mess!5. Buy empty ice cream containers BEFORE you make ice cream. I used the once made by
Sweet Bliss Containers
. No freezer burn!6. Don’t store the ICE-100 on its side. It needs to be upright for 24 hours before it can be operated. If you’re giving this as a gift to someone, remember to store it upright so they can use it right away.The only cons so far is that the non-stick coating on the internal container is already scratched after one use. I also am concerned that an overflow would be disastrous to clean. It looks like there are areas ice cream could get into that can’t be cleaned.I wasn’t happy the way Amazon packaged this. They simply slapped a shipping label on the box it comes in and dropped it in the mail!I find this appliance useful since I can’t find low carb ice cream that meets my standards for taste and health. I only want fresh ingredients like full-fat heavy cream, real eggs as emulsifiers, and zero sugar alcohols except for erythritol. It would be easier just to buy super premium ice cream from the store than go through the trouble of making it. Alas, I cannot find such a low carb product, so I’ll have to keep making it myself.EDIT: I got the paddles (dashers) backwards. I had used the gelato paddle (two blades on one side) instead of the ice cream paddle, but it worked out just fine. I’ll try the ice cream paddle next time.UPDATE 2014-05-18: I’ve been using this for a few months and I love it. It’s been completely trouble free. I haven’t had any jams since that first time even when using large solids like whole pecans. I suspect a pecan got wedged in the gap of the gelato blade that I was incorrectly using. I’ve had no issues with the ice cream dasher. I’ve made a bunch of low carb ice creams including butter pecan, maple bacon walnut, cookies and creme, amaretto almond, cake batter with frosting bombs and much more. Imagine starting your day with a scoop or two of ice cream without gaining weight!