KitchenAid Ice Cream Recipe: The Ultimate Homemade Chocolate Delight

Making homemade ice cream with your KitchenAid stand mixer attachment is easier than you think. This KitchenAid ice cream recipe delivers rich, creamy chocolate perfection every time. Whether you’re new to ice cream making or a seasoned pro, these tips will help you create dessert magic.

Table of Contents

1. Why Use a KitchenAid for Ice Cream?
2. Essential Ingredients
3. Step-by-Step Instructions
4. Pro Tips for Perfect Texture
5. Delicious Flavor Variations
6. Common Problems & Solutions

Easy KitchenAid Chocolate Ice Cream Recipe

Creamy, rich chocolate ice cream recipe for your KitchenAid stand mixer—perfect for a 9x5 loaf pan. A must-try KitchenAid homemade ice cream recipe!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Course Dessert

Cuisine American, French

Servings 1

Ingredients

  

1x2x3x

• 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 1/4 cup of the hot milk mixture into the egg yolks. Whisk to temper the yolks. Repeat three more times to warm the yolks. Pour the yolk mixture into the pot.
• Increase the heat to medium-low while stirring constantly. Mix the custard until it thickens enough to coat a spoon and reaches 170°F on an instant-read thermometer.
• Take the mixture off the heat and stir in the cocoa powder until fully incorporated.
• Strain the mixture through a mesh sieve into a bowl. Press cling wrap directly onto the surface to prevent a film from forming. Cover the bowl and refrigerate for 12-16 hours to chill.
• Remove the frozen KitchenAid attachment from the freezer when ready to churn. Pour in the custard and churn for 20-30 minutes until the ice cream reaches a thick, soft-serve consistency.
• Fold in your preferred mix-ins, then transfer the ice cream to a 9x5-inch loaf pan.
• Cover and freeze for 2-3 more hours until firm, then serve.

Notes

This recipe can also be done with a proper ice cream churner. I just reference the KitchenAid attachment because it requires some pre-planning. 

Keyword ice cream recipes for kitchenaid ice cream maker, kitchenaid homemade ice cream recipe, kitchenaid ice cream recipe

Tried this recipe?Let us know how it was!

Why This KitchenAid Ice Cream Recipe Works

The KitchenAid ice cream attachment makes professional-quality desserts accessible at home. Unlike no-churn methods, this ice cream recipe with KitchenAid mixer creates superior texture through proper aeration and freezing control.

For more kitchen appliance tips, check out our complete guide to stand mixer attachments.

Key benefits of this KitchenAid homemade ice cream recipe:

• Creates smaller ice crystals for creamier texture
• Incorporates just the right amount of air
• Allows precise control over freezing time
• Works with all your favorite mix-ins

Ingredients for Perfect KitchenAid Ice Cream

This kitchen aid ice cream recipe uses simple ingredients for maximum flavor. The custard base creates that rich, creamy texture ice cream lovers crave.

For those avoiding eggs, we’ve included notes on adapting this to a no egg ice cream recipe variation later in the article.

How to Make Ice Cream with KitchenAid: Step-by-Step

Follow these simple steps for foolproof results with your ice cream recipe for KitchenAid mixer:

1. Prepare Your Equipment

Freeze the KitchenAid ice cream bowl for at least 14 hours. This is crucial – don’t skip this step!

2. Make the Custard Base

Whisk egg yolks and sugar until pale. Heat milk and cream, then temper the eggs. Cook until thickened to 170°F.

3. Chill Thoroughly

Strain the mixture, press plastic wrap directly on the surface, and refrigerate for 12-16 hours.

4. Churn to Perfection

Pour into your frozen KitchenAid attachment and churn for 20-30 minutes until it reaches soft-serve consistency.

Learn more about stand mixer techniques in our comprehensive guide.

Professional Tips for Your KitchenAid Ice Cream Recipe

These expert suggestions will take your homemade ice cream from good to incredible:

• Temperature matters: All ingredients should be cold before churning
• Timing is key: Don’t rush the freezing or churning process
• Add mix-ins last: Fold them in after churning for best texture
• Storage solution: Use an airtight container with parchment pressed on the surface

For those wondering how long to churn ice cream, the answer depends on your recipe and machine. With this KitchenAid ice cream recipe, 25 minutes is typically ideal.

Delicious Variations on This KitchenAid Ice Cream Recipe

The basic custard formula adapts beautifully to countless flavors. Try these popular twists:

Vanilla Bean Ice Cream Without Eggs

For a simpler vanilla ice cream no eggs version: replace yolks with 1 tbsp cornstarch mixed with 2 tbsp milk.

Mint Chocolate Chip

Add 1 tsp peppermint extract during churning, fold in chopped chocolate at the end.

Cookies and Cream

Stir in crushed Oreos after churning – about 10-12 cookies per batch.

Discover more creative ice cream ideas on Pinterest.

Troubleshooting Common KitchenAid Ice Cream Issues

Even the best ice cream recipes for KitchenAid can sometimes need adjustments. Here’s how to fix common problems:

Ice Cream Too Hard

This usually means either:

• Not enough sugar in the base
• Over-churning
• Freezer temperature too cold

Ice Cream Too Soft

Likely causes:

• Bowl not frozen long enough
• Not churned long enough
• Too much fat in the recipe

Grainy Texture

This occurs when:

• Ice crystals form too large
• Insufficient chilling before churning
• Improper storage after churning

Mastering Your KitchenAid Ice Cream Recipe

With this comprehensive guide, you’re now equipped to create professional-quality ice cream at home. Remember:

• Quality ingredients make better ice cream
• Patience during freezing and churning pays off
• Experiment with flavors to find your favorites

Ready to try more delicious recipes? Explore our complete collection of stand mixer creations.

Pin this recipe: Save for later on Pinterest

Share your creation: Tag us with your KitchenAid ice cream masterpieces!

KitchenAid Ice Cream Recipe: Classic Vanilla Bean

Nothing beats the rich, creamy taste of homemade vanilla ice cream. This KitchenAid homemade ice cream recipe is simple yet decadent, using real vanilla beans for an authentic flavor.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and scraped)
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine milk, cream, sugar, and salt. Heat over medium until sugar dissolves (do not boil).
2. Add vanilla bean seeds and pod to the mixture. Let steep for 30 minutes off heat.
3. Remove the pod, stir in vanilla extract, then chill the mixture for at least 4 hours.
4. Pour into your KitchenAid ice cream maker and churn according to manufacturer instructions (about 20-25 minutes).
5. Transfer to a freezer-safe container and freeze for 4 hours before serving.

Chocolate Fudge Brownie Ice Cream

For chocolate lovers, this ice cream recipe for KitchenAid ice cream maker combines velvety chocolate ice cream with chunks of fudgy brownies.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup cocoa powder
• 1 cup granulated sugar
• 1/4 tsp salt
• 1 cup chopped brownie pieces

Instructions:

1. Whisk cocoa powder with sugar and salt in a bowl.
2. Gradually add milk and cream, stirring until smooth.
3. Chill mixture for 2 hours, then churn in your KitchenAid ice cream maker.
4. Fold in brownie pieces before transferring to a container to freeze.

Strawberry Cheesecake Ice Cream

This KitchenAid ice cream recipe blends fresh strawberries with creamy cheesecake swirls for a summer favorite.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 8 oz cream cheese (softened)
• 3/4 cup sugar
• 1 cup mashed strawberries
• 1/2 cup graham cracker crumbs

Instructions:

1. Beat cream cheese and sugar until smooth.
2. Gradually add milk and cream, mixing well.
3. Chill for 3 hours, then churn in your KitchenAid ice cream maker.
4. Layer ice cream with strawberry puree and graham crumbs before freezing.

Dairy-Free Coconut Mango Ice Cream

A tropical twist for those avoiding dairy—this KitchenAid homemade ice cream recipe uses coconut milk and ripe mangoes.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup honey or agave
• 2 cups pureed mango
• 1 tsp lime juice

Instructions:

1. Whisk coconut milk and sweetener until combined.
2. Stir in mango puree and lime juice.
3. Churn in your KitchenAid ice cream maker until thick (about 15-20 minutes).
4. Freeze for 2 hours before serving.

Tips for Perfect Ice Cream Every Time

• Pre-chill ingredients: Cold mixtures churn faster and yield creamier results.
• Avoid overfilling: Leave room for expansion during churning.
• Add mix-ins last: Fold in cookies, fruit, or candy after churning.
• Freeze the bowl: Ensure your KitchenAid ice cream maker bowl is fully frozen (12+ hours).

More Ice Cream Recipes for KitchenAid Ice Cream Maker

Cookies & Cream

Swap vanilla extract for 1 cup crushed Oreos in the classic vanilla recipe.

Mint Chocolate Chip

Add 1 tsp peppermint extract and 1/2 cup mini chocolate chips to the base.

Salted Caramel

Drizzle 1/2 cup caramel sauce and a pinch of sea salt into the churned ice cream.

(Word count: ~1,500)