I didn't realise my KitchenAid could make ice cream until I tried my favourite recipe in it

Homemade ice cream is having a real moment right now. From the viral Ninja Creami to artisanal flavours popping up on supermarket shelves, more people than ever are trying to recreate premium frozen desserts at home this summer.

But while recipes often get the attention, the machine you use can make just as much difference to the final result. When I had the chance to test the KitchenAid Ice Cream Maker Attachment, I wanted to find out whether it could really outperform a traditional ice cream maker using the same recipe and under the same conditions,

I picked my favourite, strawberry gelato, with freeze-dried strawberries, and you'll find the recipe below if you're also keen to give it a try.

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The result was a firm win for the KitchenAid attachment. The ice cream came out smoother, denser, and noticeably creamier, with far less iciness. It had a luxurious, gelato-like finish, while the traditional machine produced a lighter, airier scoop that took longer to reach a thick, scoopable consistency.

Unlike some standalone machines that can struggle with uneven churning speeds, the KitchenAid attachment benefits from the stand mixer's steady motor, helping create a smoother, more controlled freeze with less air. It's also incredibly easy to clean, which is a big win compared to other, more fiddly ice cream machines!

To keep things fair when testing, I churned the same ice cream base in both machines. For comparison, I also made the recipe in a traditional ice cream maker (a Lakeland model). It still produced delicious ice cream, but the KitchenAid attachment delivered a noticeably smoother texture.

The verdict

The KitchenAid ice cream maker attachment is a worthwhile investment if you’re serious about making premium homemade ice cream. It consistently produced a smoother, denser texture that was remarkably close to authentic Italian gelato, making recipes like these Sicilian ice cream sandwiches really shine.

If you already own a KitchenAid stand mixer, it’s an especially smart buy, delivering professional-quality results without adding another bulky appliance to your kitchen. That said, a more affordable traditional ice cream maker, such as the Lakeland ice cream maker, will still produce delicious, scoopable ice cream and is a great option if you’re just getting started.

Sicilian ice cream sandwiches recipe

The strawberry gelato in this recipe uses freeze-dried strawberries, which give a really concentrated flavour without watering down the mix. Meanwhile, the pistachio version is enriched with pistachio crème and a touch of almond extract, which gives it that unmistakable nutty depth you’d expect in Italy.

Once churned and frozen, the gelato is sandwiched inside toasted brioche buns, which adds warmth and softness against the cold creaminess. It’s that contrast that makes it so addictive. Buttery, slightly crisp edges give way to melting ice cream that starts to ooze as soon as it hits the heat.

I also love how adaptable this recipe is for entertaining. You can make the gelato well in advance and keep it in the freezer, then simply toast and assemble when you’re ready to serve. If you’re serving a crowd, it also works beautifully as a DIY dessert bar where you can let everyone build their own.

Makes 2ltr ice cream, serves 4 with ice cream left over (Will freeze well for up to a month)

Prep 35 mins, plus infusing, overnight chilling, churning and freezing

Per serving: 757 cals, 51g fat, 25g sat fat, 60g carbs

Ingredients

• 800ml whole milk
• 800ml double cream
• 1 vanilla pod, seeds scraped out
• 16 medium free-range egg yolks
• 300g caster sugar
• 4 brioche buns, toasted, to serve
• For the pistachio gelato:
• 150g pistachio crème/paste, plus extra for topping
• ½tsp almond extract
• 80g pistachios, roughly chopped, plus extra to serve
• For the strawberry gelato:
• 2 x 38g pack freeze-dried strawberries, roughly chopped, plus extra to serve

Method

1. Put the milk, cream and vanilla in a saucepan. Bring to the point of scalding/steaming, remove from the heat and set aside to infuse the flavour for 20 mins.
2. Put the yolks in a bowl. Add the sugar and mix well. Pour in the cream mix and stir. Return the mixture to the pan and cook over a low to medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
3. Strain the custard through a sieve and divide into 2 batches (each approx 1ltr). Stir the pistachio crème/paste and almond extract through one half, and half the freeze-dried strawberries through the other. Blend with an immersion blender for a silky-smooth finish before leaving both batches to cool in the fridge overnight.
4. After chilling, churn the custard, 1 batch at a time, according to the machine instructions. Once churned, fold in the pistachios and freeze-dried strawberries respectively, then transfer to freezer-safe containers. Cover and freeze for at least 2 hrs to firm up.
5. To serve, fill each toasted bun with 2 scoops of ice cream. Scatter over chopped pistachios and freeze-dried strawberries, and drizzle with pistachio crème/paste, then serve immediately.

Variations to try: What makes this recipe so appealing is how flexible the whole idea is. The base recipe, made with milk, cream, egg yolks and sugar, is essentially a blank canvas. Once you’ve mastered it, you can split and flavour it in almost any direction you like. Pistachio and strawberry is a classic combination, but it’s really just the beginning.

You could easily swap in roasted hazelnut paste for a deeper, Nutella-style gelato, or infuse the base with espresso for a coffee version that feels more grown-up. Chocolate works beautifully too, especially with a pinch of sea salt or chilli.