KitchenAid Ice Cream Maker Attachment - Excludes 7, 8, and most 6 Quart Models, Fits 5 to 6 quart Mixers
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Availability:
In Stock.
Arrives
Friday, Oct 16
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Features
- Designed, engineered, and tested by KitchenAid
- Makes up to 2.0 quarts of ice cream, gelato or sorbet in 20-30 minutes.
- Dasher rotates inside the bowl to spread, scrape and mix thoroughly.
- Easy to clean with warm soapy water.
- Fits all Household Stand Mixers 4.5 Quart and larger. Does not fit the Artisan Mini Stand Mixer
Description
Make up to 2 quarts of fresh ice cream, sorbet and a variety of other frozen desserts quickly and easily with theKitchenAid Ice Cream Maker. (Fits all Household Stand Mixers 4.5 Quart and larger.) For everything you want to make. Brand Story By KitchenAid
Brand: KitchenAid
Color: White
Capacity: 6 quarts
Special Feature: Manual
Material: Plastic
Brand Name: KitchenAid
Included Components: 2
Model Name: ICE CREAM MAKER ATTACH
Model Number: KICA0WH
Recommended Uses For Product: Residential
Warranty Description: 1 Year Hassle-Free Replacement Warranty If the KitchenAid Ice Cream Maker Stand Mixer attachment fails within the first year, KitchenAid will deliver a replacement free of charge.
UPC: 050946960197 761675416786 798527565972 759005320803 087335257163 098017161555 094700911957 064843210170 761675416809 759284292341 704740106304 844819011433 887654254009 091131179727 728295179026
Number of Items: 1
Manufacturer: KitchenAid
Item Type Name: KitchenAid KICA0WH Ice Cream Maker Attachment - Excludes 7, 8, and most 6 Quart Models
Part Number: KICA
Capacity: 6 quarts
Item Weight: 2.7 pounds
Other Special Features of the Product: Manual
Operation Mode: Automatic
Material: Plastic
Product Care Instructions: Hand Wash Only
Color: White
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Friday, Oct 16
Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
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Top Amazon Reviews
Color: White
Style: Discontinued
My wife and I recently purchased a KitchenAid stand mixer from a well-known warehouse store. Their current model is the KV25M (it says Professional 550 HD on the motor) which appears to have almost identical specs, 575 watts, to the Kitchenaid Pro 600 and is also a bowl-lift model. (Even though it's labeled a "5-1/2 Qt. mixer", the bowl is actually 6 qt.) We've had the Ben & Jerry's Ice Cream & Dessert Book from years but never owned an ice-cream maker. Within a week we decided we had to have the Kitchenaid Ice Cream Maker attachment. I did a lot of research before I actually bought it and was pretty clear on several points: - the bowl has to be solidly frozen in the freezer, preferably for at least 24 hours - the ice cream mixture has to be well-refrigerated, at least 2-8 hours - to keep things as cold as possible, quickly assemble the bowl and dasher attachment, turn on the mixer, and start pouring the refrigerated mixture into the machine After 20-30 minutes you'll have ice cream with a soft-serve consistency. It can be pretty messy getting everything off the the dasher and out of the bowl. It melts really quickly, but it's pretty tasty! It gets even better after it's cured, so the sooner you can get it into the freezer after churning the better. We made "Jerry's Chocolate" from the B&J Ice Cream Book. We left the bowl in the freezer for over 24 hours. We mixed up the custard and refrigerated it overnight. The next afternoon we did the churning, then we each had a small bowl and put the rest in the freezer. The results were...well, first let me finish! There's a video on YouTube [...] that shows how to use the Ice Cream Maker attachment. It's the best one I found and it's a pretty accurate depiction of how everything should be done, but the best part is at the end. In this video the cook scoops the soft-serve ice cream out of the bowl and puts it into a small, flat pan. She covered it with aluminum foil and put it into the freezer. Then she takes it out of the freezer and using an ice-cream scoop, scrapes the scoop along the length of the pan, producing perfect ice cream curls! After some research, I determined that she is probably using a "third size" stainless steel steam pan like this: Excellante Third Size 2-1/2-Inch Deep 24 Gauge Anti Jam Pans. I found that the dimensions were somewhat similar to a standard loaf pan; a little shallower, longer and wider, but pretty close so I used our non-stick bread loaf pan, putting down a layer of pastic wrap right on the surface of the ice cream to prevent icing and then covered the pan with aluminum foil. This worked great! Oh, and the results were FANTASTIC! The chocolate ice cream was creamy and smooth, with a deep chocolate taste. The consistency was just like ice cream should be, not icy, but hard enough to "chew" yet soft enough that it will quickly melt in your mouth. This was our first attempt and it was a resounding success! We're looking forward to many more batches of yummy, creamy, tasty ice cream! And some gelato. And some sorbet.
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Reviewed in the United States on December 15, 2010 by Tom F.
Color: White
Style: Discontinued
I waited 6 months to write this review. I was on the fence about getting a good ice cream maker for my wife, who wanted one for Christmas. She was also getting a new Kitchenaid mixer so this seemed like the logical product. The negative reviews really worried me though, including blue liquid dripping and sloppy ice cream. I can say that we've put it to the test. We've tried making ice cream nearly every weekend since we got this. As long as instructions were followed, it went perfectly. Keep in mind that if you add warm ingredients to cold ice cream it will send heat into the ice cream and making it begin to melt. Everything going into the mixture needs to be frozen or cooled for a few hours in the fridge. I also hand clean it only after it's completely defrosted (I can hear the liquid inside sloshing around). Obviously putting hot water to clean into a partially cold mixer will cause fractures to happen in the seal (expanding and contracting). So I simply let it thaw out, and don't put it back in the freezer until it's totally dry. Although we've had a pan under it in the freezer (in case of blue liquid leaks) we've never had any issues with this. Nothing. It is incredibly easy making ice cream with this, you just have to be smart about follow directions. Make sure ingredients are cold (example, if making cookies and creme, oreos have to go in the freezer beforehand) and you watch how long it's been going with a timer (too long and the machine makes the ice cream start to melt, sending heat radiating from the mixer), so just don't go longer than a half hour. Lastly take care of it when cleaning, don't add hot soapy water into a cold mixer, and you should have no issues with leaking.
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Reviewed in the United States on June 3, 2016 by Jason
Color: White
Style: Discontinued
I owned one ice cream maker prior to this KitchenAid attachment. I had a freestanding Cuisinart model that operated very similarly to this setup. I used it before I owned a KitchenAid mixer and I was never terribly impressed with the results from the Cuisinart. Having said that, I'm very impressed with the KitchenAid ice cream maker attachment. I can confirm that it fits and works on the "Professional HD" bowl-lift mixer just fine because way too many people are asking that question. Firstly, there isn't really anything terribly special about this "attachment" other than a bowl filled with some sort of mystery gel that, once frozen, stays super cold and gets your ice cream down to temp. Follow the included directions and you'll be making some stellar ice creams. Start simple and work your way to more fun or unique flavors. I found the recipes in the book were a fantastic starting point and very easy to modify. I've used it about 10 times now and experimented with different flavors and combinations. I think this is the real appeal of a home ice cream machine is to be able to experiment with non-traditional or fun flavor ideas. I made a banana ice cream using a recipe very similar to my muffin recipe. It was both sweet and spicy with some vanilla, cinnamon, and clove. It was INCREDIBLE. Here's a tip I learned pretty quickly. This sounds a bit crazy, but your ice cream will need some alcohol in it. The alcohol will lower the freezing point of your mix and will help keep it from getting excessively hard once frozen. Some people add a bit of vodka, but I find that just a tablespoon of vanilla extract (the REAL vanilla extract) works very well. Another fun tip: If you are planning on adding something like fresh fruit you'll want to roast it first before blending or chopping. It might sound odd, but roasting your fruit will do two things: remove any excess moisture that would otherwise cause ice crystals AND concentrate the fruit flavors. Some people have complained that their bowl has cracked and is leaking. Mine is still very new, only a few months old, but it seems quite solid and sturdy to me. Time will tell but I always update my reviews if I encounter problems.
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Reviewed in the United States on May 1, 2020 by Christopher Lang
Color: White
Style: Discontinued
Regarding Leaking Blue Liquid Reports: I had some concerns about purchasing this item due to the high number of reports on numerous websites that the blue liquid leaks. I contacted KitchenAid in the first week of February 2016 before purchasing the item and they stated there were no reports of product issues and therefore, no intent to change the design. I just shook my head in disbelief. By chance, that night I saw a review on a huge home improvement retailer website addressing this issue and a representative from KitchenAid responded and stated that the product had been redesigned. When I forwarded this information to the KitchenAid rep, they actually looked into it and stated "oh right, there was an issue, and it has been redesigned." So those who have this concern, it has reportedly been fixed. My only concern remains in whether I have received a new redesigned item versus an old one.... that issue, and the price dropping 20% one night, is why I decided to purchase it from Amazon. I figured the high volume of sales would make it more likely that I had received a newer product. As for the product, I have used it one since I received it four days ago. I bought it because I don't like how the majority of the ice cream has corn syrup in it... I want natural pure ice CREAM. There's nothing more gross to me than when ice cream melts into a puddle of syrupy looking goop that is not cream or milk. After hours upon hours of researching my first recipe, I decided upon a cheesecake based ice cream with peanut butter fudge brownies & peanut butter ripple mixed in... It froze SO fast and hard that I actually had to let it soften before I could hand mix the add-ins into the ice cream base. Next time, I know to add them much earlier in the freezing process. The quality of the ice cream was very high: very rich, thick, creamy and delicious. But too rich for me... I think my next batch will be frozen yogurt (along the lines of Ben & Jerry's raspberry with fudge chips) or sorbet.
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Reviewed in the United States on February 18, 2016 by Garden lover
Color: White
Style: Discontinued
I've made 3 batches of ice cream so far, and it does indeed make delicious ice cream. If you already have a Kitchen Aid mixer, this is probably your best ice-cream maker option, dispite its quirks, which are relatively easy to overcome: Pros: Makes great ice cream; makes great use of your KA mixer and eliminates the need to buy a separate "stand-alone" ice cream maker; fun to use, once you know how to deal with its quirks, decent capacity at 2 Qts. Cons/Quirks: You have to freeze the bowl for a day in a very cold freezer before you can use it (I consider this a quirk more than a con... I have an extra freezer and keep it in there when not in use, so it doesn't take up cabinet space, which for me is a plus). You do have to be careful and use a container with a spout in order to add ingredients while the machine is in motion (and it is not recommended to let the machine stop at all, or your dasher (mixer) attachment is likely to freeze in place, and then break when you turn on the motor). Its true that the dasher and coupler are made of cheap plastic... seems to work fine for me, but I wonder it they will hold up over time. I added fresh pitted, halved cherries to my French vanilla, and then let it freeze in the extra freezer in my basement. I checked it a few hours later (the ice cream was in a clear Rubbermaid bowl), and noticed that the ice cream was firming up, but the cherries had all sunk to the bottom-- they didn't stay suspended in the ice cream (the ice cream tends to end up somewhere between a "yoghurt" and a "soft-serve" consistency, and you have to finish off the freezing process by letting it sit in the freezer overnight, otherwise the ice cream will likely be softer than you'd want it to be. As far a the fresh cherry mix-ins are concerned, I simply mixed up the ice cream by hand to re-suspend them (after a few hours in the freezer), and it came out perfect (but if I hadn't checked and remixed the ice cream, my "add-ins" would all be frozen in place and on the bottom. This is a quirk, and if you deal with it, you can still get great ice cream, even with chunky add-ins. Finally, although my bowl hasn't leaked any of the blue fluid, there are enough reviews complaining about this that I think it could potentially be a problem with the design... I hope mine never leaks. Overall, I'm quite happy with it, and I much prefer making good use of my KA mixer (with this attachment) rather than buying a stand-alone machine.... but be prepared to deal with the quirks. This machine is not idiot-proof, and if you can't deal with it, perhaps you should consider a stand-alone unit with built-in freezing unit.
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Reviewed in the United States on July 25, 2010 by D. C.
Color: White
Style: Discontinued
I prefer to eat non-procesed foods whenever possible, and store bought ice cream is full of additives, so I usually skip it when I'm at the grocery store. One night, while watching a series of YouTube videos I watched a recipe for ice cream where the host was using this KitchenAid attachment. I promptly bought it and decided to perfect a vanilla ice cream first before venturing out to creative concoctions. I found an amazing recipe from The NY Times and made the custard base....ugh...had to wait an extra day or the Ice Cream maker to freeze! Finally the time came for me to test it and all I can say is I'm hooked. I never cared for vanilla ice cream, but when it's good quality and made well, that's all you need. On my first attempt, it took 35 minutes and the custard was still very soft, took another 12 hoursbin the freezer to achieve the perfect creamy texture. I also live in Florida and even though my house stays cool, my kitchen was not. Here are some things that I learned after making my first batch. 1) Don't be tempted to scrape the sides during freezing. I couldn't resist, but all I did was remove cold cream that would have helped my ice cream freeze faster. 2) Freeze the dasher! I don't think that's in the instructions, but the room temperature dasher can transfer the heat to the cold custard base. 3) Add a little more sugar than you think you need, the colder it gets the less apparent the sugar becomes. 4) DO NOT, and I mean really DON'T touch the frozen bowl with wet hands...just trust me, ok? 5) The warmer your kitchen, the quicker the bowl will defrost. Try not to make ice cream if your oven is on...yeah that happened! 6) If you're making vanilla ice cream use the real extract or beans, not the fake stuff they sell in most grocery stores. Here's the recipe I used. This gadget so far has been a fantastic addition to our kitchen! ICE CREAM BASE Time: 20 minutes plus several hours’ cooling, chilling and freezing 2 cups heavy cream 1 cup whole milk ⅔ cup sugar ⅛ teaspoon fine sea salt 6 large egg yolks Your choice of flavoring (see grid below, or invent your own) 1. In a small pot, simmer cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). 2. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. 3. Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed. Yield: About 1 1/2 pints
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Reviewed in the United States on July 27, 2016 by Amazon Shopper
Color: White
Style: Discontinued
This ice cream maker is a must have for your KitchenAid mixer. It makes a delicious bowl of ice cream, plus KitchenAid has awesome customer service! I bought this ice cream maker because I love a good bowl of homemade ice cream and because I love using my KitchenAid mixer in the kitchen, so it sounded like a perfect combination. The bowl and paddle easily attach to the mixer and it is simple to operate. It is possible to have fresh, homemade ice cream in about 20 minutes with this attachment! It is necessary to have the bowl frozen in your freezer ahead of time (1-2 days) to use this product effectively. I highly recommend keeping it in your freezer at all times so it is ready to go, and because it also helps prevent a leak from the blue ice in the middle of the bowl. My first bowl actually began to leak the blue ice that is in the middle of the bowl to keep it cold. When I contacted KitchenAid, they immediately sent me a new bowl and a prepaid package to mail back the leaking bowl. The customer service representative also recommend string it in the freezer when not in use if possible. I have followed these guidelines since receiving my new bowl and have not had any issues with it arise. The ice cream maker does come with a little booklet of ice cream recipes, but I did not find any of them very good. I have used some Ben & Jerry's recipes and some recipes from other cooking websites and really enjoyed them. While the ice cream is great fresh, if you like a more solid ice cream. I recommend freezing the ice cream after mixing it to allow it to firm up a bit. This especially helps if you freeze the bowl you are going to store the ice cream in ahead of time as well. You really cannot go wrong with this attachment!
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Reviewed in the United States on August 1, 2016 by Little Scout
Color: White
Style: Discontinued
I have two of the KA ice cream maker attachments. I purchased one for the KA KSM DC drive 6qt mixer that has the fluted bowl. I ended up returning that mixer because it was packaged so poorly that it got all dented up in transit and I then picked up the normal/regular 6qt unit that needed this ice cream maker. The only reason I kept the other unit was for the extra bowl (so I would always have a cold bowl in the freezer). The only difference between the two units appears to be the adapter that goes on the blade attachment and a slightly smaller mixing unit. Not using those two items from the other Ice cream maker allows me to use this as a second bowl. Be aware that this unit is the one that fits the standard 6qt mixer and most other KA Mixers (the adapter and mixing blade are the correct size) the other one was made for the KSM 6qt and possibly the 7qt model. Made up a batch of custard French vanilla the other day and this unit performed flawlessly turning out a good "soft serve" ice cream in 20-25 minutes - this of course has to be put into the freezer for a couple of hours to make it good for serving, but this is normal even for the self contained high $$ units (the ones that have a built in compressor). I noticed that even after having a good freeze on my ice cream that while cleaning out the bowl the water I was using was still getting cold enough to freeze to the side of the bowl. This shows me that there is ample cooling in this bowl for even the most finicky of ice cream mixes. I've also made several "non-custard" based ice creams with this unit, and even though some of the other reviewers have said this doesn't work so well I am curious if they actually cooled down the mix to an almost freezing temp prior to trying to use the unit. One other thing I do for the non-custard bases is to use a tablet or two of Junket rennet just dissolve the rennet in cool water, stir into your pre chilled mix and wait for about 10 minutes before you put mix in the unit - DO NOT continue to stir after putting in the rennet it needs time to react with the cream fat. I've been using Junket since I was a kid (50+ years) and have never had a bad "non-custard" ice cream even in the old hand cranked ice and salt type of freezers! Highly recommended attachment for you KA mixer!!
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Reviewed in the United States on September 6, 2016 by Ozark Chris