CuisinartIce Cream Maker Machine, 2-Quart Ice Cream, Sorbet and Frozen Yogurt Machine, Fully Automatic Double-Insulated Freezer Bowl Makes Frozen Desserts in Under 30 Minutes, ICE30BCP1, Silver

We love this ice cream maker! It’s so easy to use, easy to clean up. It makes more than enough ice cream for our family of five. Definitely like that it is lightweight enough to move around. Worth the money spent!

This is a very good ice cream machine for its class (home use, freezer bowl). I'd owned the 1 1/2 quart Cusinart model and liked it a lot. Then someone in my house put the drum in the dishwasher and I found out when I tried to make a batch of ice cream that wouldn't freeze. Using the 1 1/2 quart model I was always scaling down recipes or hovering over the ice cream as it churned with a spoon, stealing spoonfuls ice cream as it threatened to overflow the ice cream maker because I overfilled it (not that I really minded that). I like the 2 quart size for those reasons,If you've never owned one of these types of ice cream makers before, here's an overview. There are two main parts as far as what makes the ice cream. There is a paddle and a drum, aka the freezer bowl. The night before you intend to make ice cream (or earlier) park your clean freezer bowl in the coldest part of your freezer overnight. This is essential that the bowl be frozen through with no sloshing sound. This drum is what chills the ice cream.When you're ready to make the ice cream, put the frozen freezer bowl into the base of the ice cream machine, put the paddle in and put the top on, start the machine and then pour your cold (repeat COLD) ice cream mixture into the freezer bowl as it runs. The cold of the freezer bowl chills the ice cream mixture, the paddle scraps the sides of the freezer bowl as it turns which scrapes off the freezing ice cream incorporating it back into the ice cream mixture and churns air into the mixture. Let the machine run for 20ish minutes. Give it a peak every once in a while because watched ice cream never freezes ;). When it's done, you'll hear the motor struggle a bit more because of the thickness of the ice cream, the ice cream will be soft serve consistency and will be done as far as its adventure with the machine. From here you could eat it as soft serve, or scoop out the ice cream into a freezer safe container and freeze it for a few hours. let the freezer bowl warm up a little, then wash by hand with warm soapy water and a soft sponge or cloth.The negative comments that people have left seem mostly to be due to them not understanding how this machine works or that they expected something different, or both. Yes, you have to freeze the bowl overnight -- that's how this type of ice cream machine chills ice cream. It doesnt have its own refridgeration unit. If you want that, then pay 5x+ the price for a different type of machine. No, this machine doesn't produce solid hard ice cream -- it produces soft serve consistency because it churns and you can't churn rock solid ice cream. And You MUST WASH THE FREEZER BOWL BY HAND. This isn't a "to keep it looking it's best" issue like you sneak your pots and pans in the dishwasher even though you shouldn't -- the heat from the dishwasher will destroy the freezing liquid in the bowl and the bowl will never make ice cream again. You can tell that a well meaning relative put your bowl in the dishwasher because the bowl will still sound sloshy even though it's been freezing for days.The It Never Froze My Ice Cream comments -- the person either put their freezer bowl in the dishwasher or the bowl wasn't cold enough. Or the freezer bowl was defective.The It Won't Make Ice Cream Immediately, It Makes Soft Serve...comments -- that's true, but that's how this machine works.Some have commented that they have to let the finished ice cream (after being I the freezer) sit on the counter for 15 minutes until they can scoop it. My suggestions are: 1. Use more fat in your recipe, 2. Let it churn more air as the machine runs, 3. Know that most commercial ice creams have a ton of what they call "overhead" which is basically air in the ice cream. You may notice that the same volume of two different brands of ice cream weigh differently. Ultra premium brands like Haagen Daaz have little overhead compared to, say most grocery store brands. Lower quality ice creams also have thickeners and stabilizers that hold the ice cream together but keep it from really forming solid. Ever leave a bowl of ice cream on the counter overnight and the next day it's a little melted but mostly in the same shape? That's the stabilizers. All of this makes commercial ice cream soft and easy to scoop even though it's frozen. Take heart that better quality ice creams like the one you are making are naturally harder when frozen, and therefore may take a sturdy ice cream scoop and perhaps a little muscle to scoop. On properly made ice creams (enough fat, enough churning) I've never made a batch too hard to scoop straight from the freezer.In short, this machine works beautifully and its make quality ice cream. I'm very happy with it.

This is a GREAT machine. Love the ice cream it makes. Easy to use and clean. Makes very good ice cream and sherbert. I would buy again and recommend this to my friends. BUY!

The media could not be loaded. I bought the Cuisinart ICE-30BCP1 a few weeks ago, and I couldn’t be happier with it! It’s incredibly easy to use — just freeze the bowl in advance, pour in your mixture, and let the machine do its magic. In about 25 minutes, you have delicious, creamy ice cream that tastes just as good (or better!) than store-bought.Cleaning is also a breeze. The parts are easy to disassemble and rinse, which makes the whole process very convenient.The quality of the machine feels excellent — it’s sturdy, well-built, and looks sleek on the counter. If you’re looking for a reliable ice cream maker that delivers great results without any hassle, I highly recommend this one!

I bought this icecream machine because we just found out that my son and daughter both have terrible allegies to milk, eggs, wheat and soy. We also do not eat refined sugar or processed food. We tried vegan + soy free ice creams that were about $10 a pint and whole foods and tasted terrible. this machine makes excellent ice cream. It's very easy to use and it comes with a few recipes. to work it, basically, there is an "on" and "off" switch and that's it. the reason why I gave it 4 stars is because of the NOISE!! holy cow, this thing is REALLY loud and given that it takes about 30-35 minutes for the ice cream to finish, that's a really long time for a horribly loud machine. aside, from that, it churns out an excelent and very creamy ice cream product. It's very easy to use and to clean.For those of you who might be interested in a gluten free, sugar free, dairy free, egg free, refined sugar free (honey) and soy free and incredibly creamy recipe that tastes heavenly, you are in for a treat (a frozed delicious one). Here's the recipe:How To Make Vegan Ice CreamMakes 1 quart, serves 6 to 8What You NeedIngredients2 (13- to 15-ounce) cans full-fat coconut milk1/2 cup agave, maple syrup, honey, turbinado sugar, or cane sugar1/4 teaspoon salt2 tablespoons cornstarch (or 1 tablespoon arrowroot starch, i used cornstarch)1 1/2 - 2 teaspoons vanilla extract (i used 2)Optional extras: nuts, chocolate (or carob) chips, fruit puree, cacao nibs, etc.1 tsp great lakes unflavored gelatinEquipmentMeasuring cups and spoonsWhisk2-quart saucepanWooden spatulaGlass or plastic dish, for cooling the baseIce cream machine (at least 1 1/2 quart capacity)Plastic wrapFreezer container, like a loaf pan or pint containerParchment or wax paperInstructions→ At least 24 hours before you plan to churn the ice cream, put the ice cream machine's bowl in the freezer to freeze. It should be frozen solid before using (you should hear no liquid sloshing inside when you shake it).Shake the coconut milk: Cans of coconut milk separate into a thick creamy layer and a thin watery layer on the shelf. Before opening them, shake the cans of coconut milk thoroughly to incorporate the layers.Set aside 1/2 cup coconut milk: Open the cans of coconut milk. Measure 1/2 cup and set this aside.Pour the coconut milk into a saucepan: Pour the remaining coconut milk into a 2-quart sauce pan.Add the sweetener and salt to the coconut milk: Measure the sweetener (agave, maple syrup, honey, or sugar). Add this to the coconut milk along with the salt.Warm the coconut milk on the stove: Warm the coconut milk on the stove over medium-low heat, stirring occasionally, until the sweetener has completely dissolved into the coconut milk, 1 to 2 minutes.Whisk the cornstarch into the reserved coconut milk: Measure the cornstarch and add it to the reserved 1/2 cup coconut milk. Whisk thoroughly until the cornstarch is totally dissolved.Add the cornstarch mixture to the coconut milk: Pour the cornstarch mixture into the warm coconut milk and the 1 tsp of great lakes gelatin while whisking gently.Heat the ice cream base until thickened: This is your ice cream base. Increase the heat to medium. Stirring occasionally, continue cooking the base until it has thickened enough to coat the back of a spoon, 6 to 10 minutes. Do not allow the base come to a boil.Stir in the vanilla: Remove the base from heat and stir in the vanilla.Chill the base: Pour the base into a shallow container. Let the base cool slightly on the counter so it's not hot when you put it in the fridge. Before refrigerating, press a piece of plastic wrap against the surface — this coconut milk base doesn't form a skin quite as badly as a milk-and-egg base, but it doesn't hurt! Cover the container and refrigerate for at least 4 hours or for up to 3 days. I let mine sit in the refriderator for 1 night and let the container freeze also for the night.Begin churning the ice cream: Remove the base from the fridge. It should be completely chilled and slightly pudding-like in texture. Pour the base into your ice cream machine and begin churning.Churn until the ice cream is the consistency of soft-serve: Churn the ice cream until it thickens considerably and is roughly the consistency of soft-serve ice cream. Depending on your machine, this could take anywhere from 10 to 30 minutes (it took me exactly 30 minutes with this unit — keep an eye on it! If you want to add any extras, add them now and churn a few more seconds until they are fully incorporated.Transfer to freezer container: Scrape the ice cream into your freezer container. Press a piece of parchment or wax paper agains the surface to prevent ice crystals from forming.Freeze for at least 4 hours: Transfer the container of ice cream to the freezer and freeze for at least for hours to harden the ice cream.Warm slightly before serving: If your ice cream is too hard to scoop, let it warm a few minutes on the counter before scooping. I find that coconut ice cream melts a little more quickly than milk-based ice creams, so don't wait too long!

The media could not be loaded. This ice cream maker has been such a great buy. The machine is super easy to use, churns in about 30 minutes, and the ice cream turns out amazing. It freezes firm in reusable containers (like real hard ice cream), but stays softer in throwaway ones. The machine does make some noise, but it’s not a huge deal. For beginners, it’s important to know that the bowl spins instead of the paddle. The machine doesn’t move around on the counter when it’s turned on. Pretty sturdy!The recipes that come with it are actually really good. You can buy extracts and just add that plus food coloring to the basic vanilla recipe. Highly recommend this for any home looking to experiment with dessert making!