---
product_id: 1000957
title: "Cuisinart Compressor Ice Cream & Gelato Maker"
brand: "cuisinart"
price: "₨370377"
currency: LKR
in_stock: null
reviews_count: 8
category: "Cuisinart"
url: https://www.desertcart.lk/products/1000957-cuisinart-compressor-ice-cream-and-gelato-maker
store_origin: LK
region: Sri Lanka
---

# 60-minute programmable timer with Keep Cool feature Commercial-quality compressor for nonstop use 1.5-Quart capacity for generous batches Cuisinart Compressor Ice Cream & Gelato Maker

**Brand:** cuisinart
**Price:** ₨370377
**Availability:** ❌ Out of Stock

## Summary

> 🍦 Own the scoop: pro-quality frozen treats at home, anytime!

## Quick Answers

- **What is this?** Cuisinart Compressor Ice Cream & Gelato Maker by cuisinart
- **How much does it cost?** ₨370377 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.lk](https://www.desertcart.lk/products/1000957-cuisinart-compressor-ice-cream-and-gelato-maker)

## 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:** Separate paddles for rich ice cream and silky gelato deliver authentic textures every time.
- • **Keep Cool Convenience:** 10-minute post-churn cooling cycle locks in perfect consistency—no rush, no mess.
- • **Batch-Ready Brilliance:** Make up to 1.5 quarts of ice cream, gelato, or sorbet—perfect for hosting or daily indulgence.
- • **Smart & Simple Control:** Intuitive touchpad with large LCD and 60-minute countdown timer keeps you in command.
- • **Pro-Grade Freezing Power:** Commercial-quality compressor means no pre-freezing required and continuous, effortless churning.

## Overview

The Cuisinart ICE-100 is a fully automatic 1.5-quart ice cream maker featuring a commercial-grade compressor for continuous use without pre-freezing. It includes dual churning paddles tailored for ice cream and gelato, a 60-minute programmable timer with an easy-to-read LCD, and a Keep Cool function that maintains ideal texture after churning. Designed for serious home chefs and dessert lovers, it delivers professional-quality frozen desserts batch after batch with minimal effort.

## 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: Well worth the cost for a high quality machine. - I had always wanted an ice cream maker with a compressor as we make a lot of ice cream but only can do so through the hot summer months. Neither of us likes store bought ice cream and, too, it's gotten so expensive. Upon much research and also watching Ree Drummond (Pioneer Woman) use this model, I decided to gift myself with it. Best decision I could have made! I read the instructions twice just to make sure of what I was doing and mixed up my first batch of ice cream from the included booklet. My husband wanted fresh raspberry so this is the one I made first. It was delicious. The only thing I could have done any better was to really crush up the raspberries better. I only mashed them a little thinking they would break up on their own as raspberries are so fragile. They didn't break apart in the mixer enough but it was really good anyway. The bowl and paddle are very simple to get ready and the lid is easy to lock in. It even has a little door that can be opened to add nuts, etc. in the last five minutes of freezing. The really BIG rule is to not put in too much mix. If you do, as it freezes, it will go over the rim of the basket and then you will really have a mess. But the nice thing about the maker is that after a batch is done, wait 10 minutes and then you can make another batch. This you can do all day long if you choose. A recipe from the booklet makes just the right amount for the freezer. But in saying that, if you are a big ice cream eater or have very many people to serve then you will need to make more than one batch. As there are only two of us, this is the perfect amount to make as it last several days, depending how big a bowl my husband gets. I've made several ice creams, vanilla, chocolate (delicious) black walnut, butter pecan and several vanillas with the addition of items toward the end. One of my really favorite things to make are the sorbets. If the fruit is really ripe and sweet, much less sugar can be used in the recipe. Strawberry sorbet is my favorite. Unbelievably fresh tasting. And frozen fruit can be purchased all year around which are much better than the insipid fruits I'm able to purchase out of season. The machine freezes the contents pretty firmly and even has a 10 minute cycle at the end of the churning cycle to keep on chilling. The machine will shut off the churn cycle when it can go no further and then go to the chill cycle, beeping to tell you what is happening. Cuisinart has thought of everything in their design and produced a superior product here. A few hints: always have your mix well chilled before putting into the machine. I even set the mixing bowl in the freezer for twenty minutes before putting in the machine. Thoroughly chill the storage container to have it ready to put the finished ice cream. There's not much melting doing it this way. Have a small silicone spatula handy to scrape out the finished ice cream from the machine bowl. This gets all the ice cream out and the silicone is non scratch. You do not want to scratch the machine's bowl because it would damage the Teflon coating. And last but not least, just take an extra minute and hand wash the bowl, paddles and lid. So much gentler on everything. I found out that the Cuisinart does not churn in as much air as a White Mountain or similar out door maker does which makes the frozen product freeze harder. No problem though, just let it sit out of the freezer for a minute or two or microwave the container for 7 or 8 seconds to thaw it up a bit. Also, I noticed that several reviewers complained about how loud the machine is when churning. We haven't been bothered by it as it's quieter than our dishwasher...hmm...maybe I need a new dishwasher????? Well, now on to many trials and experiments with different recipes...can't wait.
Review: Going strong for 7 years! Still love it! Some tips for use and longevity - I bought this from desertcart in July 2016. Now 2023. I was curious if still manufactured etc, came to this listing and decided to write a review after all this time. So for those curious - I'm still thrilled with it and it works just as good now as it did on day 1. Once it's brought out - typically in June or early July - it is used minimum once a week. It goes back in the storage tub and into the basement in October. The machine is well used during those months. For instance, I have 4 different kinds of gelato/sorbet in our freezer right now. I made chocolate gelato for a party a few weeks ago and used it 4 times in one day to freeze the amount I prepared. This is a prosumer-grade, mass produced item. Some people will receive lemons. I didn't. Expect that there could be issues after purchase. Don't buy it until you'll use it frequently so you'll have the best chance find out if you have a lemon. Some recommendations: - Be aware of the needs of the compressor: leave plenty of room on the sides for the compressor to pull in air and push out the heat - like 4-5 inches at least on both sides. If the compressor fails from being too taxed, it's over. Treat it with care. I also find that if you have ceiling fans in the kitchen, run them keep air circulating and getting that warmer air away from the unit. - Don't put the unit in direct sunlight - you are working against the compressor and also will make freezing take longer for your ice cream and the results will suffer. - Prechill the empty freezing container and dasher IN THE UNIT for 15 minutes prior to pouring in your frozen treat. This will ensure that the compressor is running well and the container is about as cold as it will get. The faster your ice cream/gelato/sorbet freezes, the better the outcome. - Do not blame the ICE-100 for poor results if it is chilling and stirring properly. This is just a freezing machine - it is not a designer of recipes. Ice cream and other frozen treats are a lot of science. That said, if you prechill your ice cream base overnight, prechill the empty container and dasher in the unit and let it run for 15 minutes before pouring in your stuff, you'll get good results that taste good and you'll be happy to serve to others. We at home cannot freeze our recipes as quickly as the pros. To get pro-like results, you have to work at it because the temperatures achieved and the power of our equipment cannot match pro grade- we have to compensate in other ways. - Hand wash the aluminum freezing container immediately after use. Do NOT leave it soaking in water for long periods of time. Water can get caught in the bottom of the container between the plastic piece that holds the spindle for the dasher. Wash it with dish soap and scrub, rinse, and leave to dry. Once dry, hold the container up to bright light and look in the inside of the container. You'll see a triangle-like channel in the white plastic. That's where water can get in. If it does, you need to unscrew the bottom panel and let it dry out. Otherwise...ewww...it will mold. So, if you HAND WASH the container immediately and put it on the rack to dry, etc. You'll be ok. But if you make a mistake, or if water gets in there anyhow, you can see it when you hold the empty, clean container up to bright light. Shake it and see if you see any water. It will be obvious. - Please don't get frustrated this takes up so much space and is heavy...measure beforehand and see. It is a MONSTER, but if you like making frozen treats it is so wonderful to make something that same day. Especially sorbets with frozen fruit - with a good blender, frozen strawberry-lemon sorbet is done and in freezer to harden, start to finish, in less than an hour. You are making counter space and paying for that freedom and to make multiple batches in succession. Otherwise, get one of the frozen canister ones. I started with those and had the same one for years until I splurged for this one because I wanted to use the freezer space that the canister took up for the ice cream! The frozen canister ones are great, too. - Be prepared, this is kinda loud. It isn't a vacuum cleaner loud, not a blender on high power loud, but loud. That compressor is working hard to freeze your wonderful ice cream. - Invest in some good books with solid tested recipes. My favorites are "Hello My Name Is Ice Cream" and "The Perfect Scoop". I hope this help you decide if this is the right option for your frozen treat freezing. Our family and friends benefit from this bulky, loud, but highly functional machine!

## 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 |
|---------------|-------|
| Best Sellers Rank | #70,443 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #69 in Ice Cream Machines |
| Brand | Cuisinart |
| Capacity | 1.5 Quarts |
| Color | Stainless |
| Customer Reviews | 4.5 out of 5 stars 2,941 Reviews |
| Included Components | Ice Cream Maker |
| Material | Steel |
| Special Feature | Programmable |

## Product Details

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

## Images

![Cuisinart Compressor Ice Cream & Gelato Maker - Image 1](https://m.media-amazon.com/images/I/71vIlXhN9tL.jpg)

## 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

### ⭐⭐⭐⭐⭐ Well worth the cost for a high quality machine.
*by T***A on August 11, 2015*

I had always wanted an ice cream maker with a compressor as we make a lot of ice cream but only can do so through the hot summer months. Neither of us likes store bought ice cream and, too, it's gotten so expensive. Upon much research and also watching Ree Drummond (Pioneer Woman) use this model, I decided to gift myself with it. Best decision I could have made! I read the instructions twice just to make sure of what I was doing and mixed up my first batch of ice cream from the included booklet. My husband wanted fresh raspberry so this is the one I made first. It was delicious. The only thing I could have done any better was to really crush up the raspberries better. I only mashed them a little thinking they would break up on their own as raspberries are so fragile. They didn't break apart in the mixer enough but it was really good anyway. The bowl and paddle are very simple to get ready and the lid is easy to lock in. It even has a little door that can be opened to add nuts, etc. in the last five minutes of freezing. The really BIG rule is to not put in too much mix. If you do, as it freezes, it will go over the rim of the basket and then you will really have a mess. But the nice thing about the maker is that after a batch is done, wait 10 minutes and then you can make another batch. This you can do all day long if you choose. A recipe from the booklet makes just the right amount for the freezer. But in saying that, if you are a big ice cream eater or have very many people to serve then you will need to make more than one batch. As there are only two of us, this is the perfect amount to make as it last several days, depending how big a bowl my husband gets. I've made several ice creams, vanilla, chocolate (delicious) black walnut, butter pecan and several vanillas with the addition of items toward the end. One of my really favorite things to make are the sorbets. If the fruit is really ripe and sweet, much less sugar can be used in the recipe. Strawberry sorbet is my favorite. Unbelievably fresh tasting. And frozen fruit can be purchased all year around which are much better than the insipid fruits I'm able to purchase out of season. The machine freezes the contents pretty firmly and even has a 10 minute cycle at the end of the churning cycle to keep on chilling. The machine will shut off the churn cycle when it can go no further and then go to the chill cycle, beeping to tell you what is happening. Cuisinart has thought of everything in their design and produced a superior product here. A few hints: always have your mix well chilled before putting into the machine. I even set the mixing bowl in the freezer for twenty minutes before putting in the machine. Thoroughly chill the storage container to have it ready to put the finished ice cream. There's not much melting doing it this way. Have a small silicone spatula handy to scrape out the finished ice cream from the machine bowl. This gets all the ice cream out and the silicone is non scratch. You do not want to scratch the machine's bowl because it would damage the Teflon coating. And last but not least, just take an extra minute and hand wash the bowl, paddles and lid. So much gentler on everything. I found out that the Cuisinart does not churn in as much air as a White Mountain or similar out door maker does which makes the frozen product freeze harder. No problem though, just let it sit out of the freezer for a minute or two or microwave the container for 7 or 8 seconds to thaw it up a bit. Also, I noticed that several reviewers complained about how loud the machine is when churning. We haven't been bothered by it as it's quieter than our dishwasher...hmm...maybe I need a new dishwasher????? Well, now on to many trials and experiments with different recipes...can't wait.

### ⭐⭐⭐⭐⭐ Going strong for 7 years! Still love it! Some tips for use and longevity
*by K***P on July 13, 2023*

I bought this from Amazon in July 2016. Now 2023. I was curious if still manufactured etc, came to this listing and decided to write a review after all this time. So for those curious - I'm still thrilled with it and it works just as good now as it did on day 1. Once it's brought out - typically in June or early July - it is used minimum once a week. It goes back in the storage tub and into the basement in October. The machine is well used during those months. For instance, I have 4 different kinds of gelato/sorbet in our freezer right now. I made chocolate gelato for a party a few weeks ago and used it 4 times in one day to freeze the amount I prepared. This is a prosumer-grade, mass produced item. Some people will receive lemons. I didn't. Expect that there could be issues after purchase. Don't buy it until you'll use it frequently so you'll have the best chance find out if you have a lemon. Some recommendations: - Be aware of the needs of the compressor: leave plenty of room on the sides for the compressor to pull in air and push out the heat - like 4-5 inches at least on both sides. If the compressor fails from being too taxed, it's over. Treat it with care. I also find that if you have ceiling fans in the kitchen, run them keep air circulating and getting that warmer air away from the unit. - Don't put the unit in direct sunlight - you are working against the compressor and also will make freezing take longer for your ice cream and the results will suffer. - Prechill the empty freezing container and dasher IN THE UNIT for 15 minutes prior to pouring in your frozen treat. This will ensure that the compressor is running well and the container is about as cold as it will get. The faster your ice cream/gelato/sorbet freezes, the better the outcome. - Do not blame the ICE-100 for poor results if it is chilling and stirring properly. This is just a freezing machine - it is not a designer of recipes. Ice cream and other frozen treats are a lot of science. That said, if you prechill your ice cream base overnight, prechill the empty container and dasher in the unit and let it run for 15 minutes before pouring in your stuff, you'll get good results that taste good and you'll be happy to serve to others. We at home cannot freeze our recipes as quickly as the pros. To get pro-like results, you have to work at it because the temperatures achieved and the power of our equipment cannot match pro grade- we have to compensate in other ways. - Hand wash the aluminum freezing container immediately after use. Do NOT leave it soaking in water for long periods of time. Water can get caught in the bottom of the container between the plastic piece that holds the spindle for the dasher. Wash it with dish soap and scrub, rinse, and leave to dry. Once dry, hold the container up to bright light and look in the inside of the container. You'll see a triangle-like channel in the white plastic. That's where water can get in. If it does, you need to unscrew the bottom panel and let it dry out. Otherwise...ewww...it will mold. So, if you HAND WASH the container immediately and put it on the rack to dry, etc. You'll be ok. But if you make a mistake, or if water gets in there anyhow, you can see it when you hold the empty, clean container up to bright light. Shake it and see if you see any water. It will be obvious. - Please don't get frustrated this takes up so much space and is heavy...measure beforehand and see. It is a MONSTER, but if you like making frozen treats it is so wonderful to make something that same day. Especially sorbets with frozen fruit - with a good blender, frozen strawberry-lemon sorbet is done and in freezer to harden, start to finish, in less than an hour. You are making counter space and paying for that freedom and to make multiple batches in succession. Otherwise, get one of the frozen canister ones. I started with those and had the same one for years until I splurged for this one because I wanted to use the freezer space that the canister took up for the ice cream! The frozen canister ones are great, too. - Be prepared, this is kinda loud. It isn't a vacuum cleaner loud, not a blender on high power loud, but loud. That compressor is working hard to freeze your wonderful ice cream. - Invest in some good books with solid tested recipes. My favorites are "Hello My Name Is Ice Cream" and "The Perfect Scoop". I hope this help you decide if this is the right option for your frozen treat freezing. Our family and friends benefit from this bulky, loud, but highly functional machine!

### ⭐⭐⭐⭐⭐ SO Worth The Price Tag!
*by C***T on July 25, 2017*

I've now had this machine for three months, and have used it about 25 times. This machine has exceeded my expectations each and every time. For a couple of decades, I used a low tech Donvier machine to make ice cream. The Donvier was the first widely-distributed machine that used the bucket that had to be kept in the freezer. It served me well, churning out hundreds of ice creams and sorbets over the years. But about six months ago, we adopted a low carb regimen. After a coupl of months I was hankering for ice cream. Both cream and eggs work very well on low carb, and I had done a lot of experimentation with natural sugar replacements, so I felt confident that I could come up with a viable recipe for a reasonably desirable alternative to the high carb stuff that's so ruinous to a healthy diet. However, the idea of intermittent churning on which the Donvier is based just didn't work with sugar free ice cream. Sugar is a highly structural component, especially in ice cream. Once you take it out, that changes every property of how ice cream is made. If you don't keep the sugar free mixture moving constantly, you'll end up with creamy soup with a few "icebergs" floating in it. And that's assuming you don't break your dasher trying to scrape the hard-frozen mixture off the sides. So I had two choices. I could have continued to buy one of the lower cost Cuisinart machines that churned electrically, but still required keeping a bucket in the freezer, or I could spend (much) more and buy a machine with its own compressor that eliminated the need for a freezer bucket, and which churned continuously. When I discovered that the second type allows multiple batches to be made in rapid succession, I was sold. With a freezer bucket, you can't do more than a batch each 24 hours, as the bucket has to be refrozen after each batch. My research led me to the Cuisinart ICE-100. Since my husband loves his ice cream, he agreed to let me spring for it. When it arrived, I quickly unpacked it, and discovered you must let it stay in place for 24 hours before its first use. The hubs, who is a professional engineer, told me this is true of all compressors. The compressor fluids circulate around during the shipping process, particularly if the box gets positioned with the top of the machine in any configuration than up. And for a compressor to work properly, the fluids have to return to the bottom, with the aid of gravity, meaning right side up. So I sat on my hands for 24 hours. So... hard... But it was well worth the wait. My first low carb ice cream was a classic vanilla. The texture when the machine had finished was like a Dairy Queen softserve! The taste, however, was much better than that. Think Haagen Dazs. Since then, I have added chocolate, strawberry, black raspberry, blueberry to the repertoire. All of them have been spectacular. And I'm happy to report that even with eating a lot of ice cream (the hubs puts away 2 bowls at a sitting) at we have still continued to lose weight! Diets don't get much better than this. The machine itself is incredibly easy to use. You put your well chilled mixture into the lightweight bucket, affix the lid so that it's locked in place, then plug in. You press the power button, set the timer (I find it easiest just to go with the 60 minute default) and press start. That's it! I usually check after 30 minutes, and usually, it's done by then. You can either opt to let it continue churning until either it becomes too stiff to continue, at which point it stops churning, or just press the stop button. The compressor will continue to chill without churning, for the remainder of the 60 minutes, at which point it will turn off. When it has reached a solid consistency, you can serve it. Or you can scrape it off the dasher and bucket into a container, cover it and set it in the freezer. If softserve isn't your thing, I'd suggest allowing it to "ripen" in the freezer for an hour before serving, in order for it to firm up. Wash your bucket and dasher, and you can then make another batch. The machine does make noise when it churns. We don't find the sound level to be objectionable, even though we have placed it on a counter between the kitchen and family room, where the TV is located. We can hear the TV just fine without adjusting the sound when we're in the family room, with the machine just 4-5' behind us. Another thing to be aware of is that if you opt to leave the mixture in the machine for the full 60 minutes, the bucket may well be frozen in place, making it impossible to remove it for scraping your ice cream out. I haven't found that to be a big problem, however. I just remove the dasher (which holds the majority of the ice cream) and scrape it, then use a silicone scraper to remove any ice cream that clings to the sides/bottom of the bucket. About 10 minutes after the machine is switched off, if the bucket had become too frozen to remove right away, it is then easily removed for cleaning. And speaking of cleaning, it's a simple matter. The bucket has only a small center spindle to hold the dasher, so some soapy water and a sponge makes fast work of it. And be sure to keep an old, sanitized toothbrush by your sink, which allows you to thoroughly clean the dasher in about 30 seconds flat. The plastic top is simple to clean, as well. The outside of the machine of burnished stainless is easily kept pristine with just a bit of Windex on a paper towel. Once you complete making your ice cream, unplug the machine, or a blue light on top will continue flashing until you do. All in all, this machine is a wonder of modern engineering. A quality machine, well made and simple to use. It's basically a mini version of what previously had been available only commercially to make smooth, velvety ice cream. The ICE-100 brings this capability into the home, with no salt, no ice, and perhaps best of all, no mess.

## 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 Sri Lanka*
*Store origin: LK*
*Last updated: 2026-03-04*