---
product_id: 1000957
title: "Cuisinart 1.5-Quart Ice Cream Maker and Gelato Machine, Makes Frozen Yogurt and Sorbet, Fully Automatic with Commercial-Quality Compressor and 2 Churning Paddles, ICE-100, Black/Stainless"
brand: "cuisinart"
price: "₱62761"
currency: PHP
in_stock: true
reviews_count: 13
category: "Cuisinart"
url: https://www.desertcart.ph/products/1000957-cuisinart-1-5-quart-ice-cream-maker-and-gelato-machine
store_origin: PH
region: Philippines
---

# 1.5 qt capacity 60-min programmable timer Commercial-grade compressor Cuisinart 1.5-Quart Ice Cream Maker and Gelato Machine, Makes Frozen Yogurt and Sorbet, Fully Automatic with Commercial-Quality Compressor and 2 Churning Paddles, ICE-100, Black/Stainless

**Brand:** cuisinart
**Price:** ₱62761
**Availability:** ✅ In Stock

## Summary

> 🍨 Elevate your dessert game—because homemade beats store-bought every time!

## Quick Answers

- **What is this?** Cuisinart 1.5-Quart Ice Cream Maker and Gelato Machine, Makes Frozen Yogurt and Sorbet, Fully Automatic with Commercial-Quality Compressor and 2 Churning Paddles, ICE-100, Black/Stainless by cuisinart
- **How much does it cost?** ₱62761 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.ph](https://www.desertcart.ph/products/1000957-cuisinart-1-5-quart-ice-cream-maker-and-gelato-machine)

## 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

- • **Dual-Paddle Precision:** Two specialized paddles for authentic ice cream and gelato textures—customize your dessert like a pro.
- • **Pro-Level Compressor Power:** Commercial-quality compressor ensures the machine is always ready, delivering consistent, creamy results every time.
- • **Smart Keep-Cool Technology:** 10-minute Keep Cool feature maintains perfect consistency after churning, so your creation stays scoop-ready.
- • **Batch-After-Batch Perfection:** Make 1.5 quarts of rich ice cream, gelato, frozen yogurt, or sorbet with ease—no pre-freezing needed.
- • **Effortless Control & Cleanup:** Intuitive touchpad with LCD timer and removable parts make operation and cleaning a breeze—because your time is valuable.

## Overview

The Cuisinart ICE-100 is a fully automatic 1.5-quart ice cream maker featuring a commercial-quality compressor for continuous use without pre-freezing. It includes two specialized paddles for ice cream and gelato, a 60-minute programmable timer with touchpad controls, and a Keep Cool function to maintain ideal texture post-churn. Designed for home and small commercial use, it delivers professional-quality frozen desserts with easy cleanup and a 3-year limited warranty.

## Description

Make 1.5 quarts of your own lusciously rich ice cream, gelato, frozen yogurt, or sorbet - batch after batch - right at home with ease thanks to the Cuisinart® 1.5-Quart Ice Cream Maker and Gelato Machine. This homemade ice cream maker lets you get professional results every time with separate paddles for ice cream and gelato, and fully automatic operation with a 60-minute countdown timer. The Keep Cool function of the ice cream machine kicks in when churning is done to keep your ice cream or gelato cool to ensure perfect consistency every time! Mix-ins can be added to the Cuisinart® ice cream maker via the see-through lid while churning for endless flavor combinations. The commercial-quality compressor means it’s always ready to go. The Cuisinart® ICE-100 1.5-Quart Ice Cream Maker comes with a limited 3-year warranty.

Review: The Ice Cream Maker For Ice Cream Lovers - I wanted a good ice cream machine where I don't have to wait around for a tub to freeze, and something from Cuisinart because I like their designs. This was the one I chose. Yes, I was hesitant about this purchase because of the price, and I didn't know if I would get my money's worth. I've owned it now for ten years and have made ice cream at least twice a month. That's about 240 uses over ten years. — ICE CREAM RECIPES — I use one main book, ‘The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments’, and the Internet, as my sources of recipes. I have other ice cream recipe books but none compare to The Perfect Scoop. They have perfected their recipes and I love eating many of their selections. Over the years I have made many flavors and have whittled it down to select favorites. My personal favorite flavors: • Orange Creamsicle (I literally always have a tub of this. Psst: the secret ingredient is sour cream.) • Matcha Green Tea • Ube • Spicy Chocolate — MAKING ICE CREAMS — There have been days where I get into ice cream making moods and I will make 1 or 2 tubs of ice cream in a day, sometimes one right after another. That's how easy this machine is to use. You pour in a mix, let it mix/chill and do its thing, put the finished ice cream in a storage tub, and wash the bowl and accessories, wait an hour for the machine to cool down, then do another mix. — CAUTION — Your ice cream mixture should fill around the halfway point of the mixing bowl; you should not overfill this. Forty-five minutes into mixing and you will notice your ice cream has inflated nearly to the top. If you had filled it all the way to begin with, there would be ice cream pouring out everywhere. Follow your recipes and don't try to double the ingredients. This machine is meant to make no more than 1.5 quarts at a time. How I determine my ice cream is done is when the ice cream starts scraping the top of the clear lid. That was it’s not too frosty and not too soft. Sometimes, after the mixing is done, the mixing bowl will be frozen in the machine. When this happens wait 10-15 minutes for the bowl to thaw a little before you pull it out. Don't force it out and you will prevent any possible damage. Also, before you use the machine, make sure the inside of the machine is dry, along with the outside of the bucket, or it could freeze together. — CLEANING — There is the large main unit, a gray circular mixing bowl, two gray plastic mixers (you get two: one for ice cream, and sorbets), a clear lid, and an ice cream paddle. The last three can be washed by hand. The unit itself can be wiped down on the top, sides, and inside the bowl. If you're careful, there should barely be any spills anywhere on the unit. — CONTAINERS — I store all my ice cream in Tovolo Glide-A-Scoop Ice Cream Tubs because they are the perfect long shape for scooping, and narrow in size to store in the freezer, and stackable. If I make gift ice creams, I put them in White Pint Frozen Dessert Containers . They are plain white, but can be hand-decorated with a Sharpie if I'm in the mood. *** TIPS *** • Using a rubber spatula like the Joseph Joseph Elevate Large Spatula to wipe every drop of ice cream mixture from bowls, and out of the mixing bowl; it is a helpful accessory. • Stock up on heavy cream; it takes about 1 to 2 cups of it when making most ice creams. • Ice cream that use eggs will be creamier. Eggs are magic. • The secret ingredient to getting ice cream smooth and not frozen is... alcohol (that matches your flavor); you'll learn this in 'The Perfect Scoop'. • Store ice cream in the freezer for at least 24-36 hours before eating your first scoop; it will be that much creamier. — THE MATH — Over my 100 batches over ten years, the price I paid for this machine adds about $1 to every 1.5 quart batch. So if raw ingredients cost me $4-5 (milk, eggs, flavor, cream). I am paying about $5-6 per 1.5 quarts. 1.5 quarts equals three pints. A pint of ice cream is $4-6 each. So compare $5-6 to $12-18 for three pints of ice cream and suddenly it's a great deal, especially if you eat ice cream every other day! — SUMMARY — If you love making ice cream and can afford an ice cream maker with a compressor, or if you're a budding dessert chef in training trying out new flavors, then get this. You won't have to wait to pre-freeze any tubs (but you will have to pre-chill some ice cream mixes—which can't be helped), and you can make many tubs of ice cream at any time. Nothing tastes better than knowing your homemade ice cream is made from ingredients of your choosing, and that it's tastier than most of the store-bought stuff. Recommended. *** 10-YEAR UPDATE *** It’s now been ten years since I’ve owned this. I’m updating this review as I’m currently still making ice cream today. Two batches this week. The ice cream maker still works. I make about 2-4 batches a month depending on if it’s cheaper to buy ice cream or to make a custom flavor we’re craving. The current math in 2026 is as follows: the standard custard base is $1.50 for six eggs, $3.00 for 2-cups of heavy cream, 25¢ for 1-cup milk, 50¢ for sugar. Then, it’s $1-2 for whatever your favoring component will be. This comes out to about $7-ish per 1.5 quart (three pints) of ice cream. This price is in line with our favorite brand, Tillamook. If you pay for three separate pints instead, making your own is definitely cheaper. I still think I made the right choice as I love making ice cream whenever I want. Hopefully this lasts another ten years!
Review: The solution to better quality ice cream - It was getting difficult to find any good quality ice cream in the supermarket, without all the unhealthy ingredients. This machine was the solution, It was exactly what we needed, easy to use & clean. A cycle is done in about 40mins and ready to eat for soft serve or ready for the freezer(for hard ice cream) Easy to clean - removable bucket, I couldn’t imagine not having that. Not terribly noisy for a compressor machine. A tad louder than a fridge but that was expected. I can still watch TV with it running behind me in the kitchen. Note: it developed an annoying squeak, after 2 uses. But I put a little coconut oil on the underside of the bucket, in and around the groove where the silver turning gear meets the white plastic housing and it stopped immediately. ( See picture) I’ve used it 10+ times since and it never came back. Hopefully this helps someone else. We eat mostly hard ice cream, so we found it’s best to run the machine till the ice cream touches the lid and stick it into a quart container, and Freezer overnight. We tend to use the gelato paddle more than the ice cream paddle. The ice cream paddle seems to out too much air into the mix. Holds about 3 to 4 cups- of base recipe mix. We also use it for slushies!

## Features

- FROZEN FAVORITES: The fully automatic Cuisinart 1.5-Quart Ice Cream Maker with high-powered compressor makes lusciously rich ice cream, gelato, frozen yogurt, and sorbet—batch after batch.
- CAPACITY: The Cuisinart ice cream maker makes 1.5 quarts of your favorite ice cream, frozen yogurt, gelato, or sorbet. The commercial-quality compressor means the homemade ice cream maker is always ready to go.
- SIMPLE OPERATION: The easy-to-use ice cream maker machine features a 60-minute countdown timer with touchpad controls and large easy-to-read LCD display.
- SPECIAL FEATURES: The electric ice cream maker includes 2 churning paddles—one for rich ice cream and one specifically for gelato—and a 10-minute Keep Cool feature that keeps your ice cream or gelato cool after the timer has gone off.
- LIMITED 3-YEAR WARRANTY: The Cuisinart ICE-100 1.5-Quart Ice Cream Maker comes with a limited 3-year warranty.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B006UKLUFS |
| Best Sellers Rank | #33,322 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #34 in Ice Cream Machines |
| Brand | Cuisinart |
| Brand Name | Cuisinart |
| Capacity | 1.5 quarts |
| Color | Stainless Steel |
| Customer Reviews | 4.6 out of 5 stars 2,983 Reviews |
| Global Trade Identification Number | 00086279040084 |
| Included Components | Ice Cream Maker |
| Item Dimensions L x W x H | 16.73"L x 12"W x 9.33"H |
| Item Type Name | Soft Service Ice Cream Maker |
| Item Weight | 23.7 pounds |
| Manufacturer | Cuisinart |
| Material | Steel |
| Model Name | Frozen Yogurt-Ice Cream Maker |
| Model Number | ICE-100 |
| Number of Items | 1 |
| Operation Mode | Automatic |
| Other Special Features of the Product | Programmable |
| Part Number | CZN-022 |
| Product Care Instructions | Hand Wash Only, Spot or Wipe Clean |
| Recommended Uses For Product | Coffee Shop, Dessert shops, Residential |
| Special Feature | Programmable |
| UPC | 086279040084 |
| Unit Count | 1 Count |
| Warranty Description | 3 Year limited warranty |

## Product Details

- **Brand:** Cuisinart
- **Capacity:** 1.5 quarts
- **Color:** Stainless Steel
- **Material:** Steel
- **Special Feature:** Programmable

## Images

![Cuisinart 1.5-Quart Ice Cream Maker and Gelato Machine, Makes Frozen Yogurt and Sorbet, Fully Automatic with Commercial-Quality Compressor and 2 Churning Paddles, ICE-100, Black/Stainless - Image 1](https://m.media-amazon.com/images/I/71fJD6s-27L.jpg)

## Available Options

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

## Questions & Answers

**Q: Really? (Amazon) claims 45% savings off price ($545). Come one, retail price from Cusinart is $299. zero/nada/0 % savings!**
A: So here it is 2018 and Amazon still claiming a $545 MSRP, while Cuisinart is showing a MSRP of $299.

**Q: Trying to decide between Cuisinart ICE-100 and Breville BCI600XL.  Would love your thoughts.**
A: I have not used the Breville so I can't comment on it but I have been very happy with the Cuisinart ICE 100. Have had it about three months and have made probably 40 batches of gelato and sorbet. It is easy to clean and have made back-to-back batches with no problems. I am happy with it. It is a little noisy because my kitchen and family room are together and it is hard to hear the TV but I can live with that.

**Q: Can I make a pint of ice cream in one use, or do I have to make the full 1.5 qt?**
A: Absolutely you can.  And like Calvin said, the less ice cream you make the faster it freezes.  I have had mine for over a year now and it continues to work flawlessly.  Excellent product.

**Q: Once you've made your ice cream, if you then freeze it hard in the freezer, does it become like regular scoopable ice cream, or does it get icy?**
A: It all depends on the recipe.  If the recipe has less butterfat and sugar (like ice milk) then it gets icy and hard.  More butterfat, more heavy cream, cream cheese, etc. and it stays scoopable.  If it has alcohol in it (e.g. rum, Cointreau) it stays slushy. what you want is a r ecipe that is "just enough" of butterfat, surgar and alcohol to give you the texture you like.

## Customer Reviews

### ⭐⭐⭐⭐⭐ The Ice Cream Maker For Ice Cream Lovers
*by B***R on March 15, 2016*

I wanted a good ice cream machine where I don't have to wait around for a tub to freeze, and something from Cuisinart because I like their designs. This was the one I chose. Yes, I was hesitant about this purchase because of the price, and I didn't know if I would get my money's worth. I've owned it now for ten years and have made ice cream at least twice a month. That's about 240 uses over ten years. — ICE CREAM RECIPES — I use one main book, ‘The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments’, and the Internet, as my sources of recipes. I have other ice cream recipe books but none compare to The Perfect Scoop. They have perfected their recipes and I love eating many of their selections. Over the years I have made many flavors and have whittled it down to select favorites. My personal favorite flavors: • Orange Creamsicle (I literally always have a tub of this. Psst: the secret ingredient is sour cream.) • Matcha Green Tea • Ube • Spicy Chocolate — MAKING ICE CREAMS — There have been days where I get into ice cream making moods and I will make 1 or 2 tubs of ice cream in a day, sometimes one right after another. That's how easy this machine is to use. You pour in a mix, let it mix/chill and do its thing, put the finished ice cream in a storage tub, and wash the bowl and accessories, wait an hour for the machine to cool down, then do another mix. — CAUTION — Your ice cream mixture should fill around the halfway point of the mixing bowl; you should not overfill this. Forty-five minutes into mixing and you will notice your ice cream has inflated nearly to the top. If you had filled it all the way to begin with, there would be ice cream pouring out everywhere. Follow your recipes and don't try to double the ingredients. This machine is meant to make no more than 1.5 quarts at a time. How I determine my ice cream is done is when the ice cream starts scraping the top of the clear lid. That was it’s not too frosty and not too soft. Sometimes, after the mixing is done, the mixing bowl will be frozen in the machine. When this happens wait 10-15 minutes for the bowl to thaw a little before you pull it out. Don't force it out and you will prevent any possible damage. Also, before you use the machine, make sure the inside of the machine is dry, along with the outside of the bucket, or it could freeze together. — CLEANING — There is the large main unit, a gray circular mixing bowl, two gray plastic mixers (you get two: one for ice cream, and sorbets), a clear lid, and an ice cream paddle. The last three can be washed by hand. The unit itself can be wiped down on the top, sides, and inside the bowl. If you're careful, there should barely be any spills anywhere on the unit. — CONTAINERS — I store all my ice cream in Tovolo Glide-A-Scoop Ice Cream Tubs because they are the perfect long shape for scooping, and narrow in size to store in the freezer, and stackable. If I make gift ice creams, I put them in White Pint Frozen Dessert Containers . They are plain white, but can be hand-decorated with a Sharpie if I'm in the mood. *** TIPS *** • Using a rubber spatula like the Joseph Joseph Elevate Large Spatula to wipe every drop of ice cream mixture from bowls, and out of the mixing bowl; it is a helpful accessory. • Stock up on heavy cream; it takes about 1 to 2 cups of it when making most ice creams. • Ice cream that use eggs will be creamier. Eggs are magic. • The secret ingredient to getting ice cream smooth and not frozen is... alcohol (that matches your flavor); you'll learn this in 'The Perfect Scoop'. • Store ice cream in the freezer for at least 24-36 hours before eating your first scoop; it will be that much creamier. — THE MATH — Over my 100 batches over ten years, the price I paid for this machine adds about $1 to every 1.5 quart batch. So if raw ingredients cost me $4-5 (milk, eggs, flavor, cream). I am paying about $5-6 per 1.5 quarts. 1.5 quarts equals three pints. A pint of ice cream is $4-6 each. So compare $5-6 to $12-18 for three pints of ice cream and suddenly it's a great deal, especially if you eat ice cream every other day! — SUMMARY — If you love making ice cream and can afford an ice cream maker with a compressor, or if you're a budding dessert chef in training trying out new flavors, then get this. You won't have to wait to pre-freeze any tubs (but you will have to pre-chill some ice cream mixes—which can't be helped), and you can make many tubs of ice cream at any time. Nothing tastes better than knowing your homemade ice cream is made from ingredients of your choosing, and that it's tastier than most of the store-bought stuff. Recommended. *** 10-YEAR UPDATE *** It’s now been ten years since I’ve owned this. I’m updating this review as I’m currently still making ice cream today. Two batches this week. The ice cream maker still works. I make about 2-4 batches a month depending on if it’s cheaper to buy ice cream or to make a custom flavor we’re craving. The current math in 2026 is as follows: the standard custard base is $1.50 for six eggs, $3.00 for 2-cups of heavy cream, 25¢ for 1-cup milk, 50¢ for sugar. Then, it’s $1-2 for whatever your favoring component will be. This comes out to about $7-ish per 1.5 quart (three pints) of ice cream. This price is in line with our favorite brand, Tillamook. If you pay for three separate pints instead, making your own is definitely cheaper. I still think I made the right choice as I love making ice cream whenever I want. Hopefully this lasts another ten years!

### ⭐⭐⭐⭐⭐ The solution to better quality ice cream
*by J***B on August 24, 2026*

It was getting difficult to find any good quality ice cream in the supermarket, without all the unhealthy ingredients. This machine was the solution, It was exactly what we needed, easy to use & clean. A cycle is done in about 40mins and ready to eat for soft serve or ready for the freezer(for hard ice cream) Easy to clean - removable bucket, I couldn’t imagine not having that. Not terribly noisy for a compressor machine. A tad louder than a fridge but that was expected. I can still watch TV with it running behind me in the kitchen. Note: it developed an annoying squeak, after 2 uses. But I put a little coconut oil on the underside of the bucket, in and around the groove where the silver turning gear meets the white plastic housing and it stopped immediately. ( See picture) I’ve used it 10+ times since and it never came back. Hopefully this helps someone else. We eat mostly hard ice cream, so we found it’s best to run the machine till the ice cream touches the lid and stick it into a quart container, and Freezer overnight. We tend to use the gelato paddle more than the ice cream paddle. The ice cream paddle seems to out too much air into the mix. Holds about 3 to 4 cups- of base recipe mix. We also use it for slushies!

### ⭐⭐⭐⭐⭐ Trial by fire !!!!
*by W***G on January 23, 2014*

First off, I have loved to cook since I was a kid. I prefaced this purchase by downloading a few of the better ice cream recipie books from Amazon a few weeks prior. I placed the order and received the ice cream maker on Christmas Eve thanks to Amazon Prime 2 day shipping I made my mixes up that day in order to refrigerate & steep them overnight. We were having guests for Christmas dinner. Late Christmas morning, I cranked up the machine and put out 3 batches of probably the best vanilla ice cream I have ever tasted, and I am not a huge vanilla fan. I next cranked out 3 batches of my favorite flavor "Cherry Garcia". The first batch took about 30 minutes since the machine had not been running. Each additional batch took between 15 & 20 minutes since the unit was cold. It's great to not have to bother with pre-freezing a container. The compressor in this unit is more than adequate to keep on cranking out multiple batches. The ice cream was a big hit with the guests. I prefer to ponder what I will make, then do the multiple batch routine, and store in the freezer. All I can say is I will not be buying store bought with the 50% air content any longer. Home made ice cream is richer, denser,& and far better overall. I am glad that I now have an efficient way to produce what I really enjoy using top shelf ingredients. Bottom line: It's a really good machine that doesn't break the wallet. It's easy to use. Looks as though it should last for quite a few years. Negatives: (minor) It's easier to add your mix ins by removing the top, rather than using the somewhat small door. The dasher due to it's necessary design can be a pain to get all of the ice cream out of, even with a small silicone spatula. (Somebody ought to invent a special tool for this :) UPDATE !!!! 04/15/2014 I have used this machine quite a bit now, and have made superb ice cream, gelato, sorbets and granitas. Not one single disappointment. I usually make 4 to 6 batches at a time. Having read every review posted to date, I can add this info. 1. The texture of the product depends on your mix, not the machine. I have now graduated to 8 recipie books, and have learned the scientific relationship of the ingredients working together. Always let your mixes sit overnight in the fridge to allow flavors to blend. 2. At 72 degrees 1st batches take about 25 minutes dependent on fat & sugar content. Subsequent batches 15 to 20 minutes. 3. Noise level about the same as an electric can opener, but sustained for the duration of the batch. 4. Squeaking sometimes (once) caused by dasher end rotating in lid socket. Use a food lubricant such as a drop of oil or butter. No complaints thus far. 5. Run the machine empty for 5 - 10 minutes to allow vat to chill before adding 1st batch mix. You will minimize ice crystals. Simply turn machine on then stop paddle until it's cold. Some reviewers complain of soft ice cream. There is not a home unit made that does not have the same result. Your batch is done once it stops clinging to the tub walls (execept the thin ice cream film. If you want it rock hard, then you need a commercial unit. The idea is to firm it in the freezer. 6. HAVE FUN !!!!

## Frequently Bought Together

- Cuisinart ICE-100 1.5-Quart Ice Cream and Gelato Maker, Fully Automatic with a Commercial Quality Compressor and 2-Paddles, 10-Minute Keep Cool Feature, Black and Stainless Steel
- Set of 2 Reusable Ice Cream Tub Containers 1.6 Quart Ea. - Perfect for Homemade Sorbet, Frozen Yogurt Or Gelato - Stackable Storage Containers, Stickers And Lids Stores Easily In Freezer
- Ben & Jerry's Homemade Ice Cream & Dessert Book

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*Product available on Desertcart Philippines*
*Store origin: PH*
*Last updated: 2026-09-12*