This Amazing KitchenAid Gadget Lets Me Make Premium Ice Cream Pints at Home (I’ve Used It All Summer Long!)

I’m a regular ice cream consumer regardless of the season, but it’s picked up over the last couple of months. Before you ask, it’s not just because it’s been an unbearably hot summer. (Though it certainly doesn’t hurt.) I haven’t been adding a pint to my cart at the store or running to the ice cream shop around the corner, either. I learned how to make it myself, and I’ve been on a homemade ice cream kick ever since.

And I’m not the only one, it seems. From Ninja’s CREAMi to Cusinart’s machine, I’ve seen ice cream makers everywhere on social media lately. After I did some research, however, I decided that the KitchenAid ice cream attachment was worth a shot (especially because I don’t have room for any extra appliances). The vast majority of reviews I found raved about it, saying that it made the experience totally painless and resulted in a perfect frozen treat. After using the gadget all summer, I can confirm that they aren’t exaggerating. I don’t think I’ll ever go back to store-bought ice cream now that this KitchenAid attachment is in my arsenal.

This attachment is surprisingly easy to use, consisting of just three pieces. All you have to do is freeze the included bowl the day before you want to use it and slide the dasher attachment onto the motor head. Find your preferred recipe online — we have one for coffee ice cream that’s specifically meant to be made with a KitchenAid — and whip up the mixture in a separate bowl. Pour your concoction into the frozen bowl, turn the stand mixer on a low speed, and let it run for about 20 to 30 minutes. When it’s reached the right consistency, move it to the freezer for a few hours, and you’re good to go! You can make up to 2 quarts at once.

I expected at least one trial-and-error run, but even on my first go, I ended up with a near-perfect batch of ice cream. I decided to keep it simple by going with vanilla, and it turned out so good that I haven’t made anything else since, adding toppings afterward instead. It’s just as fast as it claims, but you definitely should give the bowl a full 24-hour freezing time. The bowl sits permanently in my freezer so I can pull it out whenever an ice cream craving hits. (I make sure I’m always stocked up on the ingredients, too.) I’ve placed the finished mixture in the freezer for anywhere from 5 to 10 hours afterward — the less time it spends in there, the more soft serve-like it’ll be. I’m a fan of both textures, personally, so I don’t mind either way.

This is the longest I’ve ever gone without purchasing a pint of ice cream from the store, and I don’t see myself buying one anytime soon. I’m a homemade ice cream convert! I’m pretty sure I’ve already made my money back, with pints typically costing $8 a pop. If you’ve been jonesing for a fun activity that churns out delicious results, this KitchenAid attachment is a must-have.

Buy: KitchenAid Ice Cream Maker Attachment, $99.99