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
Tuesday, Feb 17
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: KitchenAid
Color: White
Capacity: 6 Quarts
Special Feature: Manual
Material: Plastic
Included Components: 2
Model Name: ICE CREAM MAKER ATTACH
Item Weight: 2.72 Pounds
Operation Mode: Automatic
Product Care Instructions: Hand Wash
Recommended Uses For Product: Residential
UPC: 050946960197 761675416786 798527565972 759005320803 087335257163 098017161555 094700911957 064843210170 761675416809 759284292341 704740106304 844819011433 887654254009 091131179727 728295179026
Manufacturer: KitchenAid
Product Dimensions: 10.9 x 10.3 x 10.3 inches
Item Weight: 2.72 pounds
Department: Appliances
Item model number: KICA0WH
Is Discontinued By Manufacturer: No
Date First Available: March 4, 2009
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Tuesday, Feb 17
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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Similar Products
Top Amazon Reviews
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
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
What's healthy these days, you ask? I am siding with Weston Price foundation guidelines these days. I bought this because my husband is lactose intolerant. In addition, I'd like to have ice cream made with organic ingredients without high fructose corn syrup and artificial flavors and colorings. I use honey, maple syrup, and rapadura instead of sugar, coconut milk instead of cow's milk/cream when using tropical fruit in my ice cream, and of course, raw milk and raw cream for old fashioned ice cream. The key to getting the ice cream to taste excellent is to use fresh, ripe, preferably farmer's market organic fruit, real vanilla bean not vanilla extract, and top quality chocolate. If you use fruit that is in season, and therefore cheaper than other fruit, this will lower the cost of your ice cream and make up for using other high-end ingredients. To reduce the time involved in making the ice cream: 1. use a food processor to mix everything - puree the fruit, mix in extracts, honey, milk etc. 2. Pass the custard through a mesh sieve before cooling it for finer, smoother consistency. Good chocolate is usually ground much finer than cheap chocolate - this helps with the consistency as well. 3. chill the batter in the fridge overnight - don't skip this important step. 4. For sorbets, frozen berries work great and you don't have to chill the custard first. If anything comes in a box and has nutritional info in the package, I get suspicious these days. I spend too much time at the store reading labels to avoid junk (even health food stores carry ice cream loaded with stuff like GMO soy, soy lecithin, nonfat dehydrated milk etc.). So the time used to make my own with quality ingredients is not that bad considering.... But enough about the ice cream - the kitchenaid ice cream maker has never let me down (i have even made basil ice cream, avocado ice cream, and many other adventurous recipes). It's super easy to use and helps me feel good about the $$$ spent on the kitchenaid mixer. The paddle is a bit of a messy proposition, as others have mentioned, but i plop it on a plate and the ice cream stuck on it becomes my treat of soft serve before anyone else gets a taste.....
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Reviewed in the United States on May 31, 2008 by Ivy
Color: White
Style: Discontinued
Makes great ice cream
Reviewed in the United States on January 11, 2026 by TDL