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KitchenAid KICA0WH Ice Cream Maker Attachment
|List Price:||CDN$ 149.99|
|Price:||CDN$ 110.60 & FREE Shipping. Details|
|You Save:||CDN$ 39.39 (26%)|
- Designed to fit all KitchenAid stand mixers built after 1990
- Ice cream maker attachment produces up to 2.0 quarts of soft-consistency ice cream and other frozen desserts
- The dasher rotates inside the freeze bowl to spread, scrape, and mix the batter
- Several recipes are provided in the Use & Care Guide
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Size: fits 5 to 6 quart mixers
Amazon.ca Product Description
KitchenAid Ice Cream Maker Attachment makes up to 2 quarts of fresh ice cream, sorbet and other frozen desserts. (Fits all Stand Mixers except KSM6573C and KSM7 models. For those models order KAICA)
From the Manufacturer
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.
From the Manufacturer
KitchenAid Ice Cream Attachment
A sweet choice for every member of the stand mixer family, this creative attachment features the largest ice cream bowl capacity in the industry. It prepares up to 2 quarts of ice cream, sorbet, gelato and other delicious frozen desserts.
This attachment uses the KitchenAid stand mixer's planetary mixing action to make ice cream and sorbet in as little as 20 minutes. Simply pre-freeze the canister, add ingredients, and turn on the mixer. The paddle turns continuously to freeze the ice cream and adds air to develop the consistency.
Delicious Treats, Minimum Effort
No need for ice, salt, or hand cranking. Simply freeze the Ice Cream Attachment Bowl, attach to your KitchenAid Stand Mixer and stir in your favorite ingredients.
Make everything from gelato and sherbet, to banana splits and ice cream cakes.
Enough for the whole family, and then some.
Use the power of your KitchenAid stand mixer to make over two quarts of your favorite cold treat.
Fits all KitchenAid Stand Mixers
For use with any KitchenAid stand mixer (including the 7-quart stand mixer).
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Top Customer Reviews
|Length: 0:08 Mins|
There were a few things that I found initially frustrating and annoying; you have to pre-freeze the bowl for a minimum of 15 hours each time you want to make ice cream, and the recipes contained in the instruction manual all involve premixing the ingredients and then chilling for 8-10 hours before churning. However I quickly came up with solutions to both!
After the initial 15 hour freeze, whenever you make ice cream, immediately wash out the bowl with COLD water, dry the outside, and pop it back into the freezer to stay frozen. This eliminates the 15 hour wait time to refreeze. Just make sure that you use cold water to wash it out, so as not to speed up melting and/or crack the plastic housing from temperature shock.
As for the premixing of ingredients and chilling for 8-10 hours - I found this can be avoided if you make Philadelphia-style ice cream, instead of the French-style (custard-based) ice cream recipes provided in the manual. The first time I tried making ice cream, I used the standard French-style French vanilla recipe provided, and was not at all satisfied with the results. Although it looked and tasted good, the texture was too airy and "fluffy", and when I put it in the freezer to set, it was almost like a frozen mousse, not ice cream. It was also very hard after being in the freezer, like a block of ice, and couldn't be easily scooped. I prefer my ice cream to be more dense, but still soft and creamy. And don't forget, I had to premix all the ingredients, cook them to form a custard, and then chill everything for 10 hours before I could actually even make the ice cream!Read more ›
One note: always chill your ice cream "batter" before pouring it into the bowl, otherwise, your ice cream will not get nearly hard enough. If you chill it first, you can eat as soon as it's done mixing. If you put it in the freezer for later, it still freezes up like normal ice cream (not hard as a rock like some other ice cream makers I've used).
The bowl needs to be frozen solid, and the batter needs to be chilled all the way before using (the first time I skipped this step and poured the batter in only slightly chilled, and ended up with ice cream the consistency of a slurpee). The paddle needs to be moving as you pour the mixture into the bowl, and this can get a little bit messy if you are working with a thicker batter that does not pour quickly, I did get some drips down the side of the ice cream bowl trying to get it all in around the moving mechanism.
The mixing happens on low speed and takes 15-20 minutes. You will know it is ready when the plastic disk starts to skip, making a clicking noise, because the ice cream is now too thick to turn smoothly. At this point, the ice cream is the consistency of a soft serve, if you like it firmer, pop it into the freezer for 20-30 minutes.
For non-dairy ice creams I do not recommend freezing the finished product overnight as it turns rock hard (but would be great for fudgesicles). If you are making ice cream using heavy cream the extra fat content should keep it scoopable the next day without much trouble.
Overall this was a great investment for me, I've had fun testing it even in wintertime, and I imagine come summer this will probably get used daily. Wait for a rebate if you can, kitchenaid has at least a couple each year on attachments.
Most recent customer reviews
great product. makes awesome ice cream
definitely worth having
Great for making those specialty ice creams not readily available in stores. Works great!Published 1 month ago by mwoo68
Extremely cool for making ice cream! Unfortunately I've had it just over a year and it's now leaking blue liquid even though I took good care of not submitting it to extreme... Read morePublished 2 months ago by Karen Bailey