KitchenAid KICA0WH Ice Cream Maker Attachment

Product Details

Product Dimensions: 10.9 x 10.3 x 10.3 inches ; 9 pounds
Shipping Weight: 7 pounds (View shipping rates and policies)
Shipping: This item is also available for shipping to select countries outside the U.S.
Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
ASIN: B0002IES80
Item model number: KICA0WH

By : KitchenAid
List Price : ~~$99.99~~
Price : $69.49
You Save : $30.50 (31%)

Product Description

Amazon.com Product Description
Turn your KitchenAid stand mixer into an ice cream maker with this attachment. This attachment includes a freeze bowl, bowl adapter ring, dasher, and drive assembly that fits on all KitchenAid stand mixers.
Creating up to 2 quarts of fresh ice cream, frozen yogurt, or sorbet at home only takes about 25 minutes with this unique attachment. The stylish ice-cream-maker attachment quickly converts any KitchenAid stand mixer into an easy-to-use ice-cream maker. After storing the freeze bowl in the freezer for at least 15 hours, it's ready to go. Simply turn on the KitchenAid stand mixer, pour in the batter, and let the dasher and freeze bowl do the work. For quick cleanup, the dasher, drive assembly, and adapter ring are all dishwasher-safe. The freeze bowl should be hand washed with warm water and mild detergent. The ice-cream-maker attachment measures 10-8/9 by 10-2/7 by 10-2/7 inches and carries a one-year hassle-free replacement warranty.
Convert any KitchenAid stand mixer into an ice cream maker with this unique attachment. Simply store the unique freeze bowl in the freezer for a minimum of 15 hours, then make up to 2 quarts of frozen desserts in 20-30 minutes. The Ice Cream Maker Attachment produces a variety of frozen desserts, as well as fresh, pure soft-consistency ice cream.

Product Features

For use with KitchenAid stand mixers; includes freeze bowl, dasher, bowl adapter, and drive assembly
Creates up to 2 quarts of ice cream, frozen yogurt, or sorbet in about 25 minutes
Powered by stand mixer; pour in batter and dasher and freeze bowl do the work
Dishwasher-safe dasher, drive assembly, and adapter ring; handwash freeze bowl
Measures 10-8/9 by 10-2/7 by 10-2/7 inches; 1-year hassle-free replacement warranty

Customer Reviews

I bought this after reading a lot of reviews. My choice was based on a number of factors. I have owned a hand-crank, ice-and-salt ice cream maker in the past - it made great ice cream but was messy; I didn't want yet another appliance that I had to find where to store; and I have owned and liked my KitchenAid stand mixer for a number of years.
This is basically a double-walled, sealed mixing bowl, with the space inside the walls filled with some liquid (presumably like the refreezable ice packs). It comes with plastic paddle. The basic steps are:
1 Freeze the bowl (I keep mine in the freezer)
2 Make and cool an ice cream custard, or a fruit mix for sorbet
3 Assemble the frozen bowl and the plastic paddle on the stand mixer
4 Switch the mixer on lowest speed, add the custard
5 Let the mixer stir the mix until it freezes (to a "soft serve" consistency)
6 Transfer the ice cream to a bowl with a lid, and freeze until firm
Here are my comments:
First, take a black marker and obliterate all the nutritional information about the recipes in the instruction book. We know that ice cream is full of fat and sugar -- that's why we like it! We don't need reminding.
Try a dry run to assemble the bowl and paddle. This is designed to fit many models of KitchenAid mixers, and it's not obvious. You don't want to be figuring this out when you are ready to make your first batch.
Freeze the bowl for longer than the suggested 18 hours
MAKE HALF QUANTITIES: the two-quart recipes fill the bowl, and I had a couple of overflows as the ice cream expands as it cools.
Also, filling the bowl means that the ice cream takes longer to freeze. The first time I tried this, it didn't freeze as the bowl had not been frozen long enough to handle the two quarts.
Get a good recipe to use up the egg whites. I make meringue from the New York Times Cook Book. I guess an omelet would be good too.
There's mistake in the instruction book. In one place it suggests adding the fruit, nuts etc half way through the freezing process, and in another place it suggests adding these ingredients at the end of the mixing cycle.
Use enough mix (custard or fruit puree) to at least fill half of the bowl -- this way the paddle will mix the entire batch.
Remember that freezing enhances the sweet taste -- so do not over sweeten the mix before you freeze, otherwise the ice cream or sorbet will be too sweet.
If you're making a fruit puree for sorbet, a blender makes a MUCH smoother puree than a food processor. I think this makes a difference in the texture of the final sorbet.
After preparation, you need to cool the custard or puree in the fridge for a few hours. Use a jug that has a decent pouring lip: this will make it much easier to pour into the freezer bowl than if you just use a regular mixing bowl.
There is very little space between the edge of the bowl and the paddle -- this can mean a mess when you fill the bowl. It really needs a pouring spout designed to fit
Getting the semi-frozen desert out of the bowl can be messy - there is no handle on the bowl and it has smooth, slippery sides.
Use a container for the final freezing that has a little air space after you fill with the semi-frozen ice cream -- this allows for additional expansion of the desert, and prevents the need to squash the final product into the bowl.
I've used recipes from The New York Times Cookbook and Fine Cooking magazine -- all delicious, better than store bought, and slightly different than the regular recipes for vanilla, cookies and cream, etc.
Use the freshest eggs you can find -- not the ones that have been sitting in the fridge door for a month
Update February 2008
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Thanks very much to all the kind comments that folks have left. For those of you who haven't read the comments on this review: it's worthwhile taking a few minutes to do so as some of the commenters have additional suggestions and ideas.
Update December 2009
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A couple of the recent comments have asked whether the inside of the bowl is aluminum or non-stick. It appears to be metallic, but with plastics these days, it's anybody's guess. It is light gray so could be aluminum, but I'd wager that it is some sort of alloy. It is definitely NOT the type of non-stick found in Teflon-type frying pans.
BTW - I've had this for nearly four years and am still loving it. Long term durability seems to be good.

My friend bought this and told me about it. I have made 4 batches so far and all have tasted great. Granted it does not make the ice cream hard in the half hour but to a soft serve consistency. I usually put it in the freezer for a half hour before serving. I only cool the ingredients for an hour- but I also do not use the recipe that requires cooking. I use 2 cups heavy cream, 2 cups half and half and 1 cup whole milk with 3/4 cup sugar and 3 tsp vanilla with a half cup of cocoa. As far as having to freeze the container for 15 hours I just keep it in the freezer so it is always ready so I don't have to plan ahead. Both my friend and I are very pleased. The icecream does not get ice crystals like a previous cheap maker I had.