Making ice cream at home? This mixer attachment makes it easy

I love my Ankarsrum stand mixer. I’ve raved about how it’s helped me become a better baker, making everything from cookies to pizza dough easier and more enjoyable. And just when I thought I couldn’t love an appliance more, I found a way: I can use it to make ice cream. 

I live in South Florida, where it’s always ice cream weather, but I’d never made ice cream at home before. I just couldn't commit to a large single-use applicance, and making ice cream seemed like a fussy process that didn’t feel worth it when I could just buy a pint at the store. But the Ankarsrum Ice Cream Maker Attachment changed my opinion completely. 

Photography and food styling by Liz Neily

This attachment, which is sold separately, consists of five pieces: an outer mixing bowl, a freezer bowl, a mixing lid, a mixing paddle, and a storage lid. To make ice cream using your Ankarsrum, you first freeze the freezer bowl for 24 hours. (Pro tip: After making a batch, wash the bowl and return it to the freezer so you're always ready to make ice cream when the mood strikes!) The frozen bowl attaches to the Ankarsrum mixer base, then you insert the mixing paddle and cover with the mixing lid. Turn on the machine and pour your chilled ice cream base through opening in the mixer lid. Then kick back! Let the ice cream churn for 20 to 30 minutes, or until thickened. Don’t panic if your ice cream doesn’t seem completely frozen at the end of the mixing time; the texture is more like soft serve. You can serve immediately if you don't mind a softer texture, or cover the bowl with the freezer lid, transfer to the freezer for at least six hours until frozen solid, then scoop and serve (with hot fudge, maybe?). 

When I'm not using the attachment, the five pieces all nest neatly together for easy storage, and in a small kitchen, that matters. I’m not adding another bulky single-use appliance to my shelves; I’m getting more use out of an appliance that is already a workhorse in my kitchen. 
 

Photography by Patrick Marinello; Food styling by Pearl Jones

Homemade ice cream is silky, rich, and endlessly customizable — and the process is as rewarding as the results. I’ve tried several recipes, but I keep coming back to two favorites: Chocolate Decadence Ice Cream (a must for fellow chocolate lovers) and Salted Caramel Ice Cream, with its perfect balance of sweet and salty. The real fun comes in the final minutes of churning, when you can add mix-ins like chocolate chips, nuts, or cookie pieces. Sprinkle them in gradually during the last two to five minutes while the machine is running, so they remain evenly mixed. With so many recipes to choose from, you’ll have no trouble finding your next favorite scoop. 

For anyone who already owns the Ankarsrum, purchasing the ice cream attachment brings even more versatility to a tool that’s already central to your kitchen. Who knew my favorite stand mixer had one more trick up its sleeve? I’m officially out of excuses for not making frozen treats at home — and well-stocked on ice cream. 

Check out our 10 best ice cream dessert recipes.

Cover photo by Patrick Marinello; food styling by Pearl Jones.