The two machines at a glance
This guide is independent and is not affiliated with or endorsed by Cuisinart.
Both models work the same way. You freeze a double-walled bowl ahead of time, set it on the base, and a paddle stirs the mix while the cold bowl freezes it. The differences are size and timing.
| ICE-21 | ICE-30BC | |
|---|---|---|
| Capacity | Up to 1 1/2 quarts | Up to 2 quarts |
| Bowl freezing time | Generally 16 to 24 hours | In general 24 hours |
| Fill limit | No higher than 1/4 inch from the top | No higher than 1/2 inch from the top |
| Total time stated by Cuisinart | Less than 20 minutes | 25 to 35 minutes |
| Vanilla churn time in the booklet | About 15 to 20 minutes | About 20 to 25 minutes |
The ICE-21 product page says it makes frozen treats in 20 minutes or less. The ICE-30BC booklet says frozen desserts or drinks are done in 25 to 35 minutes.
Freezing the bowl
The bowl does all the freezing, so it has to be fully frozen before you start. These are the main Cuisinart ice cream maker instructions for the bowl.
- How long: The ICE-21 booklet gives 16 to 24 hours. The ICE-30BC booklet says 24 hours in general.
- How to check (ICE-21): Shake the bowl. If you hear no liquid moving inside, it is frozen.
- Where: Put it at the back of the freezer. The ICE-21 booklet adds that it should sit upright on a flat surface.
- Freezer temperature: Both booklets call for 0°F (about -18°C).
- Wrapping (ICE-30BC): Cuisinart suggests wrapping the bowl in a plastic bag to prevent freezer burn.
A few rules apply to both models. Never put a wet bowl in the freezer. Do not store the lid, the paddle or arm, or the base in the freezer. Once you take the bowl out, it starts to defrost quickly, so use it right away.
If you want a second batch, the bowl has to be completely frozen again first. You cannot churn two batches back to back on one freeze.
How much base to pour
Both booklets say the ingredients grow in volume as they freeze, which is why the fill lines matter.
- ICE-21: Recipes must make 1 1/2 quarts or less. Fill no higher than 1/4 inch from the top.
- ICE-30BC: Recipes must make 2 quarts or less. Fill no higher than 1/2 inch from the top.
Cuisinart’s simple vanilla gives a useful sense of scale. The ICE-21 version uses 1 cup whole milk, 3/4 cup sugar, a pinch of salt, 2 cups heavy cream and 1 tablespoon vanilla, and makes about 5 cups (10 half-cup servings). The ICE-30BC version uses 1 1/2 cups whole milk, 1 1/8 cups sugar, 3 cups heavy cream and 1 1/2 tablespoons vanilla, and makes about 14 half-cup servings.
Based on those recipes, our sizing is about 3 1/2 cups of base for the 1 1/2 quart bowl and about 5 cups for the 2 quart bowl. The two buttons under the intro, “Base for the 1 1/2 qt bowl” and “Base for the 2 qt bowl”, open the Base Builder set to those sizes. The calculators run in your browser, and the numbers you type are not sent to our server.
Cuisinart ice cream maker: how long to churn
Turn the machine on first, then pour the base through the spout. Do not worry if the paddle feels loose. The ICE-21 booklet says the mixing paddle just rests in the center of the bowl, and the ICE-30BC booklet says the mixing arm does not fit tightly and rests in the center.
For the vanilla recipe, the ICE-21 booklet says to mix until thickened, about 15 to 20 minutes, for a soft, creamy texture. The ICE-30BC booklet gives about 20 to 25 minutes.
At that point the ice cream is soft. For a firmer scoop, both booklets say to move it to an airtight container and freeze it for about 2 hours. Take it out about 15 minutes before serving.
Adding mix-ins and alcohol
- Chips and nuts: Add them about 5 minutes before the end. Cuisinart says pieces should be no larger than a chocolate chip.
- Alcohol: Add it during the last 2 minutes. The booklets warn that adding it sooner can stop the mix from freezing.
If the machine stops on its own
Both models have a motor safety stop. The unit shuts off automatically if the motor overheats, which the booklets link to a very thick dessert, a long run, or large mix-ins. If that happens, switch it off, unplug it, and let it cool for a few minutes.
Tips from the Cuisinart booklets
These notes come from the booklets that ship with the machines, and they help with any of the Cuisinart ice cream maker recipes.
- Expect a softer result than store-bought. The ICE-21 booklet says Cuisinart’s desserts use fresh ingredients without the gums and preservatives found in many store-bought products, so they turn out different and may need time in the freezer to firm up.
- Swapping dairy. Both booklets say you can use lower-fat cream, reduced-fat milk, or non-dairy milks such as soy or rice milk in place of cream and whole milk, as long as you keep the same total volume. They warn that this changes taste, consistency and texture. Higher fat means a richer, creamier result.
- Sugar substitutes. The ICE-21 booklet says artificial sweeteners can replace sugar. In a cooked recipe, add them after heating.
- Sorbet. Taste the fruit for sweetness first, because freezing makes things taste less sweet.
- Storage. Do not leave the dessert in the freezer bowl for more than 30 minutes. Move it to an airtight, freezer-safe container. The ICE-30BC booklet specifies a plastic one.
FAQ
How long do I freeze the Cuisinart bowl?
The ICE-21 booklet says generally 16 to 24 hours. The ICE-30BC booklet says 24 hours in general. Both call for a freezer at 0°F.
How long does the Cuisinart ice cream maker take to churn?
For the vanilla recipe, the ICE-21 takes about 15 to 20 minutes and the ICE-30BC about 20 to 25 minutes. Cuisinart gives 25 to 35 minutes as the general range for the ICE-30BC.
Why is my ice cream soft when it comes out of the machine?
It is meant to be soft at that stage. The booklets say to freeze it in an airtight container for about 2 hours if you want it firmer.
Can I make two batches in a row?
Not on one freeze. Both booklets say the bowl must be completely frozen again before each use.
When do I add chocolate chips or nuts?
Add them about 5 minutes before the end of churning. Keep the pieces no larger than a chocolate chip.