Cuisinart Ice Cream Maker Machine for Frozen Yogurt, Sorbet, Gelato, Ice Cream & Frozen Drinks - Makes Treats in Minutes with Large Ingredient Spout for Mix ins, Stainless Steel/Red, 2 Quart, ICE-30R

This Cuisinart ice cream maker is AWESOME! What an improvement over the old fashioned ice cream makers! No more salt or ice needed, and this thing can make soft-serve in about 20 minutes time! Because it's Cuisinart, I also know it's built to last. The one I bought is a beautiful, cherry red! And as beautiful as it is, it is even better at making ice cream! There is a base unit that plugs into an electrical socket. There are but two dial functions: off and on. There is a removable "bucket" / bowl where you place ingredients for making the ice cream. The bowl has liquid inside, that is between that hard plastic exterior of the bucket, and the stainless steel interior of the bucket. You MUST freeze the bucket for at least 24 hours prior to making ice cream. This is how the ice cream maker avoids having to use salt of ice, when making the ice cream! You simply prepare very simple, COLD ingredients (e.g. - milk, cream, sugar, some vanilla / other flavoring), remove the bowl from your freezer, add the cold ingredients, place the bowl into the main unit (when you turn the unit on, it turns the bowl of contents), add the stationary agitator to the bowl (the agitator has construction through which the ice cream ingredients pass, while the bowl turns. In essence, the stationary agitator "stirs" the ice cream, while to bowl turns), and then place the lid on the ice cream maker. The lid has a hole in it, whereby you can easily add ingredients (e.g. - crushed Oreos, pistachio nuts, chocolate chips, marshmallows, etc.). You can make soft-serve ice cream in 20 - 25 minutes. NOTE: do NOT go beyond 20 - 25 minutes churn time; the ice cream expands, and if you over-freeze it, it will overflow, and create a HUGE mess! It's never happened to me - I set a timer for 20 minutes, max - but my daughter wasn't so diligent, and wound-up with a huge, sticky mess, all over the outside of the ice cream maker! Honestly, this issue is simple to avoid - just set a timer! The resulting ice cream is delicious, but always comes out as soft-serve. No ice cream maker has a powerful enough motor to solid-freeze ice cream. To harden up the ice cream, place it in plastic storage containers, and place them in the freezer (you need to be able to store 2 quarts of ice cream). To serve, remove the containers of ice cream from the freezer for about 15 minutes - it will then be just soft enough to scoop out! Cleaning is easy (two parts to hand wash): the bowl and agitator must be HAND-WASHED. Neither of these should go in the dishwasher, especially the bowl (remember, the bowl has liquid inside, between the plastic outside, and the metallic inside). I assume a dishwasher would ruin the bowl / agitator. Anyway, this thing makes great ice cream, and in a very short time. My OLD ice cream maker can't even begin to compare. And no longer do I need to buy ice cream salt and ice, when I want to make ice cream! And the Cuisinart makes ice cream way faster than my old fashioned ice cream maker. And the resulting ice cream is delicious! One hint: regardless of the type of ice cream I'm making, I add almond extract. ALL the ice cream recipes call for vanilla extract, but only SOME call for almond extract. EVERYONE who has tried the ice cream I make LOVES the smell and flavor that almond extract adds. If you want to make ice cream, this Cuisinart ice cream maker is the way to go!

Ok so I am reviewing for those that are either vegan or simply just dairy free because I decided to try my hand at it, even after reading reviews that were not favorable towards using plant milk. I am using this machine weekly now. For those that are wanting to do the dairy free route this is my base for each and every single recipe I’ve done:Vanilla based ice cream: 1 1/4 cup of plant milk, I’ve used soy and oat only at this point. And a 16.9 fluid ounce container of plant based heavy whipping cream. Country Crock came out with a game changer of one and it’s all I use in every recipe that calls for dairy heavy cream. UP TO (but can be less) 1/4 cup of agave.Chocolate based ice cream: 1 1/4 cup chocolate plant milk, ice used oat, soy and almond/coconut blend. And a 16.9 fluid ounce container of plant based heavy cream. UP TO (but can be less) 1/4 cup agave. That’s it.I’ve made cookies and cream by tossing in crushed Oreos in the vanilla base. I’ve done coffee ice cream several times using the chocolate base, vanilla extract and 4 tablespoons instant espresso powder. I’ve done starwberry using the vanilla base, vanilla extract, fresh strawberries & freeze dried strawberry powder that I bought here on Amazon. I’ve made mint and chip using vegan chocolate chips in the vanilla base, and a couple tablespoons of green spirulina powder (for natural green color) along with a teaspoon of peppermint extract. I’m going to make my own version of Ben and Jerry’s Cherry Garcia today using the chocolate base with frozen cherries. I have made Rocky Road several times using the chocolate base, adding vegan marshmallows, chopped and toasted almonds and 1/3 cup of cacao powder. The ones with cookies and candies require less agave. Keep that in mind. I’ve done a Lemon Blueberry with the vanilla base, lemon zest added after churning and blueberries, fresh and frozen both work great. If you use either of those bases, you will not fail. I will never pay $7 for a pint of vegan ice cream again that comes in only chocolate or vanilla and is packed with sugar.Side note: mix all of your ingredients in a bowl first (except when using citrus, add after churning) then pour into the machine while it’s on and spinning. Do NOT Pour ingredients in till after it’s running, otherwise it will freeze to the side instantly. When done, I use an offset frosting spatula to get all the ice cream off the sides. It rolls it like ice cream rolls, it’s amazing. Hope this helps and Happy Churning!!

IT WORKS WELL; DELICIOUS 😋 ICREAM.