Which attachment this covers
This guide covers the Ice Cream Maker Attachment, listed as model KICA0WH in KitchenAid’s use and care guide (a 2014 print) and sold as KSMICM on KitchenAid’s product page. Stellar Scoops is independent and is not affiliated with or endorsed by KitchenAid.
KitchenAid says the attachment fits its stand mixers. Check the product page to confirm it fits your mixer. The use and care guide has separate assembly steps for tilt-head and bowl-lift mixers, under the heading “Determine your mixer model,” so find your type before you start.
Freezing the bowl
The freeze bowl does the cold work, so it has to be fully frozen. The KitchenAid instructions say to:
- Set your freezer to its coldest setting.
- Put the bowl at the back of the freezer, in the coldest spot.
- Leave it there for at least 15 hours.
- Make sure it is completely frozen before you use it.
The guide also suggests keeping the bowl in the freezer all the time, so you can make a batch whenever you like.
Use the bowl right after it comes out of the freezer, because it starts to thaw as soon as it leaves the cold. Have your batter chilled and ready first.
Cleaning and storage
KitchenAid says to hand wash the freeze bowl only. Let it come to room temperature before you wash it, and dry it thoroughly before it goes back in the freezer. The dasher and drive assembly are dishwasher safe.
Do not store finished ice cream in the freeze bowl. The guide warns that prying hard ice cream out with metal utensils can damage the bowl.
The 46 ounce limit
The use and care guide says your starting batter should not go over 46 ounces (1.4 liters). That amount makes 2 quarts (1.9 liters) of ice cream. The batter grows a lot as it freezes, so the extra room in the bowl is needed.
On Stellar Scoops, our machine preset for this attachment is a 2 quart (64 fluid ounce) bowl with 46 fluid ounces of mix. The Base for the 2 qt bowl button under the intro opens the Base Builder set to that size. The Scale a recipe button helps you fit a larger or smaller recipe to the bowl. The calculators run in your browser, and the numbers you type are not sent to our server.
Getting the batter ready
KitchenAid’s guide says recipes must be chilled completely before churning. If your base is cooked, cool it in the refrigerator first.
The guide includes a chart of cream fat levels:
| Cream type | Fat |
|---|---|
| Heavy cream | 36% |
| Whipping cream | 30% |
| Light cream | 18% |
| Half and half | 10% |
According to the guide, you can use any mix of cream and milk as long as the total liquid measurement stays the same. Skim milk works, but the guide notes a noticeable difference in texture. It also points out that freezing dulls sweetness, so a base that tastes sweet in the pot will taste less sweet once frozen.
STIR speed and timing
Here are the core steps from the KitchenAid instructions:
- Attach the frozen bowl and dasher to your mixer.
- Turn the mixer on to STIR, the lowest speed.
- Pour the chilled batter in while the mixer is running.
- Mix for 20 to 30 minutes, or until it reaches the consistency you want.
The order matters. The guide warns that if you pour the batter in before starting the mixer, it may freeze to the bowl and lock the dasher. Stick with STIR, too. KitchenAid says faster speeds slow the freezing down.
Some KitchenAid ice cream maker recipes give their own timing. One recipe in the use and care guide calls for STIR for 15 to 20 minutes, so follow the recipe when it says so.
How to tell it’s done
Listen for a clicking noise and watch for the dasher slipping. The guide says that is the sign the ice cream is ready.
Adding mix-ins
The guide gives two timings for fruit, nuts, candies or chips. The how-to steps say to add them after 12 to 15 minutes. The tips section says to add them in the final 2 minutes. Either follows the maker’s advice.
Soft out of the bowl, firm after ripening
The attachment makes a soft ice cream, close to soft-serve. KitchenAid calls this stage “conversion.” To firm it up, the guide describes “ripening”: move the ice cream to a shallow airtight container and freeze it for 2 to 4 hours.
FAQ
How long does the KitchenAid freeze bowl need in the freezer?
KitchenAid says at least 15 hours, at the coldest setting, in the coldest spot of your freezer. The bowl must be completely frozen.
How much batter can I put in the KitchenAid ice cream attachment?
No more than 46 ounces (1.4 liters) to start. That makes about 2 quarts of ice cream once it expands.
What speed should I use?
Use STIR, the lowest speed. KitchenAid says faster speeds slow the freezing.
Why did my dasher lock up?
The guide says this can happen if you pour the batter in before the mixer is running. Start the mixer on STIR first, then pour.
Can I keep leftover ice cream in the freeze bowl?
No. KitchenAid says not to store ice cream in the bowl, because prying hard ice cream out with metal utensils can damage it. Move it to a shallow airtight container instead.