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KitchenAid KICA0WH Ice Cream Maker Attachment

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List Price: $99.99
Price: $79.00
Sale: $71.00 & FREE Shipping. Details
You Save: $28.99 (29%)
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Fits 5 to 6 quart Mixers
  • 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
55 new from $63.01 2 used from $44.99 1 refurbished from $49.99

Frequently Bought Together

KitchenAid KICA0WH Ice Cream Maker Attachment + Ben & Jerry's Homemade Ice Cream & Dessert Book + The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
Price for all three: $87.63

Buy the selected items together


Special Offers and Product Promotions

Size: Fits 5 to 6 quart Mixers
  • Buy Used and Save: Buy a Used "KitchenAid KICA0WH Ice Cream Maker Attachment" and save 55% off the $99.99 list price. Buy with confidence as the condition of this item and its timely delivery are guaranteed under the "Amazon A-to-z Guarantee". See all Used offers.

Product Details

Size: Fits 5 to 6 quart Mixers
Download the Product Manual [PDF]
  • Product Dimensions: 10.9 x 10.3 x 10.3 inches ; 6 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
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (1,110 customer reviews)
  • Amazon Best Sellers Rank: #506 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Size: Fits 5 to 6 quart Mixers

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.


Customer Questions & Answers

Customer Reviews

The attachment is easy to use with our Kitchenaid professional stand mixer.
C. Hanson
You will want the freeze bowl to be as cold as possible when making the ice cream so keep it in the freezer until you absolutely need to pull it out.
Vox Tarri
First off, let me say, that this one star review is not just an emotional whim that many 1 stars are.
G. Nolf

Most Helpful Customer Reviews

656 of 665 people found the following review helpful By Debbie Lee Wesselmann TOP 100 REVIEWERVINE VOICE on November 19, 2008
Size Name: Fits 5 to 6 quart Mixers
I own both the KitchenAid ice cream attachment and the Cuisinart Ice Cream Maker, two devices that work on the same principle of using a liquid filled freezer bowl and a machine-operated paddle to make homemade ice cream. I decided to compare the two using the same recipe for French vanilla ice cream (from the KitchenAid cookbook) to see which performed better.

The KitchenAid: The bowl has a greater capacity (about 5 cups of mix) than the Cuisinart ICE-20 Automatic 1-1/2-Quart Ice-Cream Maker, White. Although it also takes up more room in the freezer, I liked this aspect. After all, if I'm going to make homemade ice cream, I want enough to make the effort worthwhile. The KitchenAid attachment added more air, which created a slightly grainier, more commercial texture but faster flavor delivery. Perhaps because it froze more mix, the KitchenAid was also slower to finish, taking eight minutes longer than the Cuisinart. Removing the frozen cream was easy except from the complex shape of the dasher. Although both machines were noisy, the KitchenAid was by far the quietest. Because you have to pour the mix into the bowl while the paddle is running and because the thick walls of the freezer bowl make it difficult to access, I recommend resting the pouring shield on the edge of the bowl -- it doesn't fit completely, but it's good enough to minimize spillage. Also, if you expect to add nuts, chips, cookies, or other harder items near the end of the cycle, decrease the mix by the same amount. Five cups of batter plus a cup of nuts will overflow the bowl.

The Cuisinart: The ice cream was definitely denser and silkier, although in more limited quantity.
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1,201 of 1,244 people found the following review helpful By Michael Trotman on January 3, 2006
Size Name: Fits 5 to 6 quart Mixers
I think my wife is trying to murder me with this KitchenAid Ice Cream Maker Attachment! She bought this for me for Christmas along with the Ben and Jerry's Ice Cream Recipe book knowing full well that I would become obsessed with trying all of the recipes. I'm on the third batch (Cherry Garcia, Coffee Chip, Chocolate Chocolate Chip) and I can already feel my heart slowing down. I can hardly make it to the mailbox without becoming winded. Luckily I realized her dastardly plot before having an ice cream overdose induced myocardial infarction. She almost got away with it as nobody would have suspected her. The paramedics would have just thought I was another fat pig who overdosed on ice cream.

This is so easy to use you may also find yourself overstocked with fresh quarts of the best ice cream you ever tasted. Follow the recipes in Ben and Jerry's book and carefully follow the directions that come with the churn and you'll make great ice cream every time. As the other reviewers have mentioned, it is essential to allow the ice cream to "ripen" before serving. This is not a requirement that is unique to this churn by the way. This is necessary with other churns as well. So be patient, plan ahead, get creative, and enjoy.
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154 of 164 people found the following review helpful By SFHandyman on June 20, 2008
Size Name: Fits 5 to 6 quart Mixers
I love this attachment.

I've made sorbets out of fresh fruit that were wonderful. I keep a bottle of simple sugar syrup in the refrigerator and it makes whipping up a sorbet fairly quick and easy. Simple sugar syrup is just 1 part sugar and 1 part water heated to boiling, then cooled down. If you make a good quantity and store it in the fridge you have it ready to use anytime.

Cut up, or mash up, your fruit then puree it. I use a Kitchen Aid Hand Blender to do that KitchenAid KHB100ER Hand Blender, Empire Red. Then I sweeten up the puree'd fruit with the simple syrup. I just do it to taste. I make it a little sweeter than I want the sorbet to be, as it isn't as sweet after freezing.

For something like Raspberries it takes a lot of syrup, and for sweeter fruits, less. I do strain the seeds out of the raspberries, so it isn't as easy as other sorbets, but it is my favorite. I add a squeeze of lemon or lime to tart sorbets like lemon or raspberry (lime in raspberry is great). Use a fresh lemon or lime. Bottled lemon or lime juice will really add an obvious plastic taste to something as clean tasting as sorbet. I've even added a little liquor to the mix. I've read that it keeps the sorbet smoother, but haven't tested it out side by side, to find out the difference. I liked them either way.

I let the mix cool down in the fridge, then freeze it in the Ice Cream bowl. It needs a little finishing in the freezer to get firm scoops, but freezes a little more firm than Ice Cream, and is really ready to serve right out of the Ice Cream Freezer bowl.

I tried some cooked custard ice cream recipes and wasn't happy with them.
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477 of 521 people found the following review helpful By Dianne A. Pacheco on September 19, 2004
Size Name: Fits 5 to 6 quart Mixers
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.
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