Amazing Chocolate Ice Cream KitchenAid Recipe – Creamy & Delicious
Making homemade chocolate ice cream has never been easier with this foolproof KitchenAid recipe. Whether you’re new to ice cream making or looking to perfect your technique, this guide will walk you through every step to create rich, creamy chocolate ice cream using your stand mixer attachment.
In this recipe, you’ll learn:
- The perfect ingredient ratios for smooth texture
- How to properly churn ice cream in your KitchenAid
- Tips for achieving professional-quality results at home
- Creative mix-in ideas to customize your dessert
Table of Contents
Easy Chocolate Ice Cream Recipe Using KitchenAid Attachment
Ingredients
- 4 large egg yolks
- 1/2 cup granulated sugar 3.9 ounces / 110 grams, separated
- 1 1/2 cups whole milk 12.7 ounces / 360 grams
- 1 1/2 cups heavy cream 12.7 ounces / 360 grams
- 1/4 cup Dutch-processed cocoa powder 1 ounce / 28 grams
- Additional mix-ins of your choice up to 16 ounces
Instructions
- Freeze the KitchenAid Ice Cream Churner attachment in the back of the freezer for 14-16 hours.
- Whisk the egg yolks and 1/4 cup granulated sugar in a medium bowl until pale yellow. Lift the whisk to check for a ribbon-like consistency before proceeding.
- Combine whole milk, heavy cream, and the remaining 1/4 cup of sugar in a medium saucepan. Stir well and heat over medium heat. Stir frequently until the mixture becomes foamy or reaches 165°F on an instant-read thermometer.
- Lower the heat to low. Spoon about 1/4 cup of the hot milk mixture into the egg yolks. Whisk to temper the yolks. Repeat this three more times to warm the yolks. Pour the yolk mixture into the pot.
- Increase the heat to medium-low while stirring constantly. Cook the custard until it thickens enough to coat a spoon and reaches 170°F on a thermometer.
- Take the mixture off the heat and stir in the cocoa powder until fully incorporated.
- Strain the mixture through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Cover the bowl and refrigerate for 12 to 16 hours to chill.
- Remove the frozen KitchenAid attachment from the freezer when ready to churn. Add the custard and churn for 20-30 minutes until the ice cream reaches a thick, soft-serve consistency.
- Fold in your preferred mix-ins carefully and transfer the ice cream to a 9x5-inch loaf pan.
- Cover and freeze for 2-3 more hours until firm, then serve.
Notes
Ingredients for Chocolate Ice Cream KitchenAid Recipe
This homemade chocolate ice cream recipe uses simple ingredients that create an incredibly rich and creamy texture:
- 4 large egg yolks (creates smooth custard base)
- 1/2 cup granulated sugar (divided)
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1/4 cup Dutch-process cocoa powder
The combination of milk and cream gives the perfect fat content for creamy ice cream, while the egg yolks act as natural stabilizers. Dutch-process cocoa provides deep chocolate flavor without bitterness.
Essential Equipment
To make this kitchenaid chocolate ice cream, you’ll need:
- KitchenAid stand mixer with ice cream attachment
- Medium saucepan
- Mixing bowls
- Whisk
- Fine mesh strainer
- Instant-read thermometer
Learn more about essential ice cream making tools in our comprehensive guide to homemade desserts.
Preparation Steps
Follow these steps for perfect chocolate ice cream every time:
1. Prepare the Ice Cream Attachment
Freeze the KitchenAid ice cream bowl for at least 14 hours before churning. This ensures proper freezing temperature for the best texture.
2. Make the Custard Base
Whisk egg yolks and half the sugar until pale yellow. Heat milk, cream and remaining sugar to 165°F. Temper the eggs with hot milk mixture, then combine everything and cook to 170°F.
3. Add Chocolate Flavor
Whisk in cocoa powder until completely dissolved. Strain through fine mesh sieve for ultra-smooth texture.
4. Chill Thoroughly
Refrigerate the mixture for 12-16 hours before churning. This step is crucial for proper crystallization during freezing.
For more dessert inspiration, check out our collection of favorite homemade treats.
How Long to Churn Ice Cream in KitchenAid
The churning process is what transforms your custard into creamy ice cream:
- Pour chilled mixture into frozen bowl
- Attach to stand mixer and churn at speed 2
- Churn for 20-30 minutes until thick like soft serve
- Add mix-ins during last 2 minutes of churning
Proper churning incorporates air for light texture while freezing the mixture evenly. Under-churning results in dense ice cream, while over-churning can make it grainy.
Pro Tips for Perfect Ice Cream
Follow these professional techniques for the best chocolate ice cream recipe for KitchenAid mixer:
Temperature Control
Keep all ingredients and equipment as cold as possible. Warm mixtures take longer to freeze and can develop ice crystals.
Proper Storage
Transfer churned ice cream to an airtight container. Press parchment paper directly on the surface before freezing to prevent ice crystals.
Serving Suggestions
Let ice cream sit at room temperature for 5-10 minutes before scooping for perfect texture. Serve with fresh berries or whipped cream.
Flavor Variations
This homemade chocolate ice cream recipe serves as a perfect base for creative variations:
Mint Chocolate Chip
Add 1 tsp peppermint extract with the cocoa powder. Stir in chopped chocolate during last minutes of churning.
Rocky Road
Fold in mini marshmallows, chopped nuts and chocolate chunks after churning.
Mocha
Dissolve 1 tbsp instant espresso powder in the warm milk mixture before adding to eggs.
Share your creations on Pinterest and tag us with your favorite variations!
Final Thoughts
This chocolate ice cream KitchenAid recipe delivers professional-quality results with home kitchen convenience. The rich, creamy texture and deep chocolate flavor will impress family and friends. Remember these key points:
- Properly freeze the bowl for at least 14 hours
- Strain the custard for smoothest texture
- Chill mixture thoroughly before churning
- Churn until thick but still soft
- Freeze for 2-3 hours before serving
Ready to try more delicious desserts? Explore our complete guide to homemade ice cream for additional recipes and techniques.
KitchenAid Chocolate Ice Cream Recipe: A Decadent Homemade Treat
Making homemade chocolate ice cream with your KitchenAid stand mixer is easier than you think. This rich, creamy recipe delivers restaurant-quality results right in your own kitchen. With just a few simple ingredients and your KitchenAid ice cream attachment, you’ll be enjoying velvety-smooth chocolate ice cream in no time.
Ingredients for KitchenAid Chocolate Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2/3 cup high-quality cocoa powder
- 1/4 teaspoon salt
- 6 large egg yolks
- 8 ounces semisweet chocolate, finely chopped
- 2 teaspoons pure vanilla extract
Step-by-Step Instructions
1. Prepare Your Ice Cream Maker Attachment
Before beginning your KitchenAid chocolate ice cream, ensure your freezer bowl has been frozen for at least 15 hours. The bowl must be completely solid for proper churning. Assemble your KitchenAid ice cream maker attachment according to the manufacturer’s instructions.
2. Create the Chocolate Base
In a medium saucepan, whisk together 1 cup of the heavy cream with the milk, sugar, cocoa powder, and salt. Heat the mixture over medium heat, stirring frequently, until it begins to steam (about 5 minutes). Do not let it boil.
3. Temper the Egg Yolks
In a separate bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the warm chocolate mixture into the yolks while whisking constantly. This tempers the eggs and prevents scrambling. Then, gradually whisk the egg mixture back into the saucepan.
4. Cook to Custard Consistency
Cook the mixture over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 5-7 minutes). The temperature should reach 170°F on an instant-read thermometer.
5. Melt the Chocolate
Remove the pan from heat and add the chopped chocolate. Let it sit for 1 minute, then stir until completely smooth and incorporated.
6. Chill the Mixture
Strain the mixture through a fine-mesh sieve into a clean bowl. Stir in the remaining 1 cup of heavy cream and vanilla extract. Cover with plastic wrap pressed directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
How Long to Churn Ice Cream in Your KitchenAid
The churning time for your KitchenAid chocolate ice cream will typically take 15-25 minutes. Watch for these signs that your ice cream is ready:
- The mixture has thickened to soft-serve consistency
- The paddle leaves visible trails in the ice cream
- The ice cream pulls away slightly from the sides of the bowl
For best results, churn at the “Stir” speed on your KitchenAid mixer. Over-churning can lead to icy texture, so monitor the consistency closely after the 15-minute mark.
Finishing and Serving Your Chocolate Ice Cream
Once churned, transfer the ice cream to an airtight container. For firmer texture, freeze for 2-4 hours before serving. This KitchenAid chocolate ice cream recipe yields about 1.5 quarts of rich, chocolatey perfection.
Pro Tips for Perfect KitchenAid Chocolate Ice Cream
- Use high-fat dairy for creamier texture
- Chill all ingredients thoroughly before churning
- Don’t skip the straining step – it ensures smoothness
- For intense chocolate flavor, use a mix of cocoa and melted chocolate
- Add mix-ins (like chocolate chips or nuts) during the last 2 minutes of churning
Frequently Asked Questions
Can I make this recipe without eggs?
Yes, you can make a Philadelphia-style chocolate ice cream by omitting the eggs and increasing the cream to 3 cups total. The texture will be slightly less rich but still delicious.
How long does homemade chocolate ice cream keep?
Stored properly in an airtight container, your KitchenAid chocolate ice cream will maintain best quality for about 2 weeks. Place parchment paper directly on the surface to prevent ice crystals.
Why is my ice cream too hard?
Over-churning or insufficient fat content can lead to hard ice cream. Try adding 1 tablespoon of vodka or vanilla extract to help keep it scoopable.
Creative Variations to Try
Mint Chocolate Chip
Add 1 teaspoon peppermint extract with the vanilla, and stir in 1/2 cup mini chocolate chips during the last 2 minutes of churning.
Chocolate Peanut Butter Swirl
After churning, layer the ice cream with ribbons of warmed peanut butter as you transfer it to the storage container.
Mexican Chocolate
Whisk in 1 teaspoon cinnamon and 1/4 teaspoon cayenne pepper with the cocoa powder for a spicy twist.
Troubleshooting Common Issues
Ice Cream Won’t Thicken
If your KitchenAid chocolate ice cream isn’t thickening after 25 minutes of churning, your freezer bowl may not have been cold enough. Return it to the freezer for several hours and try again with freshly chilled mixture.
Grainy Texture
A grainy texture usually means the cocoa powder wasn’t fully dissolved. Next time, whisk the cocoa with the sugar first, then gradually add the liquids.
Ice Crystals
To prevent ice crystals, ensure your storage container is completely airtight and chill the base thoroughly before churning. Adding 1 tablespoon of corn syrup can also help.
Serving Suggestions
Your homemade KitchenAid chocolate ice cream shines in these presentations:
- Classic sundae with hot fudge, whipped cream, and a cherry
- Affogato (pour a shot of hot espresso over a scoop)
- Ice cream sandwiches between chocolate chip cookies
- As a base for chocolate milkshakes
- Topped with fresh berries and chocolate shavings
The Science Behind Perfect Ice Cream
Understanding the chemistry helps perfect your KitchenAid chocolate ice cream:
- Fat from cream provides richness and smooth mouthfeel
- Sugar lowers the freezing point for scoopable texture
- Egg yolks act as emulsifiers for stability
- Air incorporated during churning creates lightness
- Small ice crystals (from rapid freezing) mean creamier texture
Advanced Techniques
For ice cream enthusiasts looking to elevate their KitchenAid chocolate ice cream:
Toasting Cocoa Powder
Spread cocoa powder on a baking sheet and toast at 300°F for 5 minutes to deepen the chocolate flavor before adding to your base.
Infusing Flavors
Steep spices (like cinnamon sticks or vanilla beans) in the warm milk mixture for 30 minutes before straining and proceeding with the recipe.
Adding Stabilizers
For professional-level texture, add 1/2 teaspoon xanthan gum or 1 tablespoon cornstarch to your dry ingredients.
Equipment Recommendations
While the KitchenAid ice cream attachment works beautifully, these tools can enhance your chocolate ice cream making:
- Digital instant-read thermometer for precise temperature control
- Fine-mesh strainer for ultra-smooth texture
- Ice cream storage containers with tight-sealing lids
- Quality cocoa powder (22-24% fat content preferred)
- Chocolate callets for even melting
