---
product_id: 27552295
title: "Automatic Frozen Yogurt-Ice Cream & Sorbet Maker (Pink)"
brand: "cuisinart"
price: "€ 312.09"
currency: EUR
in_stock: true
reviews_count: 8
category: "Cuisinart"
url: https://www.desertcart.sk/products/27552295-automatic-frozen-yogurt-ice-cream-and-sorbet-maker-pink
store_origin: SK
region: Slovakia
---

# 1.5 qt large capacity 20-min rapid churn double-insulated freezer bowl Automatic Frozen Yogurt-Ice Cream & Sorbet Maker (Pink)

**Brand:** cuisinart
**Price:** € 312.09
**Availability:** ✅ In Stock

## Summary

> 🍦 Chill fast, share more, and savor every scoop!

## Quick Answers

- **What is this?** Automatic Frozen Yogurt-Ice Cream & Sorbet Maker (Pink) by cuisinart
- **How much does it cost?** € 312.09 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sk](https://www.desertcart.sk/products/27552295-automatic-frozen-yogurt-ice-cream-and-sorbet-maker-pink)

## Best For

- cuisinart enthusiasts

## Why This Product

- Trusted cuisinart brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Fast-Track Frozen Treats:** Whip up your favorite ice cream, sorbet, or frozen yogurt in 20 minutes or less—because your cravings don’t wait.
- • **Sleek & Sustainable Design:** BPA-free materials and a limited 3-year warranty ensure safe, long-lasting indulgence.
- • **Generous 1.5 Quart Capacity:** Perfect for sharing with friends or impressing your next dinner party with homemade delights.
- • **Mess-Free Ingredient Pouring:** Easy-lock lid with a large spout lets you add mix-ins mid-churn without the mess or fuss.
- • **Support a Cause While You Chill:** Feel good knowing $32,500 is donated to Breast Cancer Research Foundation this year—no matter the sales.

## Overview

The Cuisinart ICE-21PK Automatic Frozen Yogurt, Ice Cream & Sorbet Maker in vibrant pink combines a patent-pending mixing paddle and double-insulated freezer bowl to create up to 1.5 quarts of frozen treats in 20 minutes or less. Designed for effortless use with a mess-free easy-lock lid and backed by a BPA-free build and 3-year warranty, it’s the perfect appliance for millennial professionals who crave quick, customizable, and socially conscious indulgence at home.

## Description

The Cuisinart ICE-21PK automatic frozen yogurt-ice cream & sorbet maker in Pink allows you to enjoy the finest homemade frozen treats - at home! the fully automatic Cuisinart frozen yogurt - ice cream & sorbet maker lets you make your favorites in 20 minutes or less, with no fuss and no mess. Just add ingredients to the bowl, press on and the machine does the rest!

Review: It works GREAT! - 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...
Review: Easy to use, works well! - I got this ice cream maker because I wanted to make flavors I can't get in the stores, like Green Tea Ice cream. Making your own ice cream is a great way to make it as rich or as simple as you want, or as guilt-free as you want, too. I've never made my own ice cream before this, and I was a bit nervous about buying another appliance just for this, but I really like Green Tea ice cream and the store bought stuff just wasn't hitting the spot. Anyway, after reading the reviews on several ice cream makers, this model appeared to be the best overall for value/cost and ease of use. It was also said to be not as noisy as the others. Once I got it and made my first batch, I was amazed at how easy it was to use. I followed the directions, as well as read the helpful reviews here that had a lot of good tips, the main one being to make sure that your bucket is frozen solid, at least 24 hours, and that your ice cream base mixture has been chilled to be as cold as possible. My first batch only took 12 minutes, much quicker than I thought it would be. I didn't find it to be noisy at all when running, I could certainly talk, and hear over it - it's just a mechanical hum noise, and it's not on that long. One tip, get a plastic or nylon, NOT silicone or metal, scraper to scrape the sides and bottom of the canister to get the rest of your ice cream out. I say no silicone because it's too soft to scrape the sides effectively. Most of the ice cream is like soft-serve, but the sides and bottom will have a layer of hard frozen ice cream. I use a Cuisinart pot scraper that's handheld, no handle, and it has a rubber edge and a nylon edge. The nylon edge easily scrapes off all the ice cream from the sides and bottom. Clean up is extremely easy, everything washed by hand. The ice canister will still be frozen and you can wash it out and put it back in the freezer so you can make another batch sooner, but it has to be dry of all water before you put it back in the freezer. This isn't easy to do when you rinse it out and the remaining water freezes right away before you have a chance to wipe it dry. I just wash it and air dry it, it thaws out, but I only make one batch at a time anyway. Once dry, I do keep my ice canister in the freezer so that it's ready to make ice cream whenever I want, but that's something that's optional depending on how much room you have in the freezer. Overall, I'm glad I got this model. I was lucky to get it on sale at $49, and it's worth it at that price. The other models that have the freezer motor in them are more convenient in that you don't have to worry about freezing the canister in the freezer ahead of time, but the cost is much more expensive, and the appliance is much larger than this one. For a small family of occasional ice cream eaters, a quart at a time, this ice cream maker is perfect.

## Features

- This year, Cuisinart is donating $32,500, regardless of sales, to the Breast Cancer Research Foundation.
- New patent-pending mixing paddle makes frozen treats in 20 minutes or less
- Large capacity – makes up to 1½ quarts
- Double-insulated freezer bowl eliminates the need for ice
- Easy-lock lid with large spout makes adding ingredients simple and mess free
- Limited 3-year warranty. BPA Free

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #3,513 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #6 in Ice Cream Machines |
| Brand | Cuisinart |
| Capacity | 1.5 Quarts |
| Color | pink |
| Customer Reviews | 4.6 out of 5 stars 25,512 Reviews |
| Included Components | Ice-cream maker^plastic lid^freezer bowl, blade, bowl, lid |
| Material | Plastic |
| Special Feature | Double Insulated Freezer, Manual |

## Product Details

- **Brand:** Cuisinart
- **Capacity:** 1.5 Quarts
- **Color:** pink
- **Material:** Plastic
- **Special Feature:** Double Insulated Freezer, Manual

## Images

![Automatic Frozen Yogurt-Ice Cream & Sorbet Maker (Pink) - Image 1](https://m.media-amazon.com/images/I/71l314Y-nVL.jpg)

## Available Options

This product comes in different **Color** options.

## Questions & Answers

**Q: Can it be be used to make Italian ice?**
A: I believe sorbet is similar to Italian ice, and the book that is included contains recipes for sorbet as well as ice cream and frozen yogurt. I make dairy free ice cream in mine and it works wonderfully!

**Q: Is it normal to hear liquid splashing in one of the parts? Looked at other questions, sounds like a functional thing, but would like verification**
A: You will hear liquid in the bowl before it is frozen to use in the maker. I would think liquid anywhere else would not be good. The bowl has to be frozen before you make ice cream.

**Q: how much ice cream does it make?**
A: In my experience, it's 4-4.5 cups or about a liter.  Most recipes that I have found call for around 3 cups of milk and/or cream.  As the ice cream expands and as you mix in other ingredients (chocolate chips, nuts, etc), I have found that it typically yields over 4 cups.

**Q: My ice cream is like a block of ice when frozen, not fluffy like store bought. Is it supposed to be that hard?**
A: This pretty much comes down to your recipe.  Fluffiness comes from what's called overdraw.  Overdraw is air in your mix.  Try this:
1 pint heavy whipping cream, mix until you get soft peaks <-- gives you your overdraw
1 pint milk
1 cup sugar of your choice (I use organic sucanat)
1 pinch of salt
1 tablespoon of pure vanilla extract
3 eggs (optional if you want it to be more custardy)
Mix milk, sugar, vanilla, and salt.  Fold in the cream after whipping to soft peaks.
Pour it in your Ice Cream maker and go!

## Customer Reviews

### ⭐⭐⭐⭐⭐ It works GREAT!
*by S***R on August 12, 2023*

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...

### ⭐⭐⭐⭐⭐ Easy to use, works well!
*by A***N on July 13, 2023*

I got this ice cream maker because I wanted to make flavors I can't get in the stores, like Green Tea Ice cream. Making your own ice cream is a great way to make it as rich or as simple as you want, or as guilt-free as you want, too. I've never made my own ice cream before this, and I was a bit nervous about buying another appliance just for this, but I really like Green Tea ice cream and the store bought stuff just wasn't hitting the spot. Anyway, after reading the reviews on several ice cream makers, this model appeared to be the best overall for value/cost and ease of use. It was also said to be not as noisy as the others. Once I got it and made my first batch, I was amazed at how easy it was to use. I followed the directions, as well as read the helpful reviews here that had a lot of good tips, the main one being to make sure that your bucket is frozen solid, at least 24 hours, and that your ice cream base mixture has been chilled to be as cold as possible. My first batch only took 12 minutes, much quicker than I thought it would be. I didn't find it to be noisy at all when running, I could certainly talk, and hear over it - it's just a mechanical hum noise, and it's not on that long. One tip, get a plastic or nylon, NOT silicone or metal, scraper to scrape the sides and bottom of the canister to get the rest of your ice cream out. I say no silicone because it's too soft to scrape the sides effectively. Most of the ice cream is like soft-serve, but the sides and bottom will have a layer of hard frozen ice cream. I use a Cuisinart pot scraper that's handheld, no handle, and it has a rubber edge and a nylon edge. The nylon edge easily scrapes off all the ice cream from the sides and bottom. Clean up is extremely easy, everything washed by hand. The ice canister will still be frozen and you can wash it out and put it back in the freezer so you can make another batch sooner, but it has to be dry of all water before you put it back in the freezer. This isn't easy to do when you rinse it out and the remaining water freezes right away before you have a chance to wipe it dry. I just wash it and air dry it, it thaws out, but I only make one batch at a time anyway. Once dry, I do keep my ice canister in the freezer so that it's ready to make ice cream whenever I want, but that's something that's optional depending on how much room you have in the freezer. Overall, I'm glad I got this model. I was lucky to get it on sale at $49, and it's worth it at that price. The other models that have the freezer motor in them are more convenient in that you don't have to worry about freezing the canister in the freezer ahead of time, but the cost is much more expensive, and the appliance is much larger than this one. For a small family of occasional ice cream eaters, a quart at a time, this ice cream maker is perfect.

### ⭐⭐⭐⭐⭐ Easiest and fastest way to great ice cream !
*by E***R on January 14, 2026*

After purchasing another “famous” ice cream maker last year, I was totally apprehensive about buying another one. I had nothing but one issue after another with my previous purchase. Well, I needn’t had worried ! This Cuisinart Ice Cream maker is totally awesome 🤩. I have made 3 different kinds of ice cream and they all turned out in a short time and are delicious! It’s so easy to use and you have ice cream in about 20-25 minutes. I spent more than triple on my other brand, and had no issues or problems with the Cuisinart. Excellent product, and if an 81 year old Great Grandmother can do it, so can you. Easy Peasy as they say !

## Frequently Bought Together

- Cuisinart ICE-21PKP1 Frozen Yogurt - Ice Cream & Sorbet Maker, Pink, 1.5 Quart
- Ice Cream Containers Set of 2, 1.5 Quart Ice Cream Tub, Reusable Homemade Ice Cream Tubs with Stackable Freezer Storage Container for Yogurt, Sorbet, Gelato
- My Favorite Cuisinart Ice Cream Maker Recipe Book: 150 Delicious Recipes for Crafting Perfect Ice Creams, Frozen Yogurts, Sorbets, Sherbets, Gelatos, and Frosting Cocktails for Every Occasion

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*Product available on Desertcart Slovakia*
*Store origin: SK*
*Last updated: 2026-03-20*