Chocolate Kitchenaid Ice Cream Recipe (2024)

FAQs

Can you make homemade ice cream with a KitchenAid mixer? ›

If you own a KitchenAid^® stand mixer, adding an Ice Cream Maker attachment is a quick and easy way to start churning out your own frozen creations right away. Make your favorite homemade ice cream in under 30 minutes once the ice cream bowl is frozen² and your base is fully prepped.

Mix in the chocolate milk and syrup and add to the tub of a full size ice cream maker, freezing according to manufacturer's directions. Serve immediately in glasses as a frosty style milk shake, or transfer to a freezer safe container and freeze for several hours, or overnight, until firm, to serve as ice cream.

If you're using a stand mixer without the ice cream maker attachment, all you have to do is whip together the cream until stiff peaks form, then add in all your other ingredients and pour the mixture into a freezer safe container and freeze overnight. Get even more recipe ideas from our list of KitchenAid^® Mixer Uses.

To make ice cream without an ice cream attachment, you'll first need to pour heavy whipping cream into the mixer bowl. Whip the heavy cream with your whisk attachment on low speed.

While regular ice cream is made with a higher percentage of milk fat and also includes egg yolks, soft serve does not require these ingredients. Instead, soft serve relies on a liquid base that is specially formulated to freeze quickly, resulting in its characteristic creamy texture.

Mix chocolate milk, sweetened condensed milk, and whipped topping in a large bowl. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.

Chocolate ice cream is generally made by blending cocoa powder, and the eggs, cream, vanilla, and sugar used to make vanilla ice cream. Sometimes chocolate liquor is used in addition to cocoa powder or used exclusively to create the chocolate flavor.

Serve and enjoy your delicious homemade vanilla bean ice cream! You can certainly experiment with different types of milk, such as heavy cream, half-and-half, or a combination of milk and cream, but in my experience, whole milk produces the best results.

About this method: No-churn ice cream is wildly popular, and for good reason — it's super easy to make. Essentially you whip heavy cream until fluffy stiff peaks form, then fold it into sweetened condensed milk (with some vanilla extract). You freeze the mixture in a loaf pan and have nearly instant ice cream!

Churn the ice cream at slow speed, takes 20 to 30 minutes.

Turn the mixer onto low speed, then pour the base in. (If using a different ice cream maker, follow the churning instructions for your particular machine.)

Can you over churn ice cream? ›

Here's why: Churning ice cream base is a bit like making whipped cream. You need to churn just enough to make the fat globules stick to the air bubbles and form a protective coating that stabilizes the foam. But too much churning can cause the fat globules to stick to each other, turning the mixture into butter.

It measures 17.8 cm H x 27.9 cm W x 21.6 cm D and holds a generous 1.9 L of ice cream (from a maximum of 1.4 L batter), so remember to check that it will fit in your freezer. And, if you always keep it in your freezer, it's there ready and waiting for whenever you get the craving.

Bowl Temperature

The freeze bowl must be completely frozen to make ice cream or frozen desserts. Place the bowl in the freezer for a minimum of 15 hours. It is best to store the freeze bowl at the back of the freezer where it is the coldest. The freeze bowl should be used immediately after removal from the freezer.

You set the ice cream bowl into the ice and mix it with a hand mixer as it freezes. You do have to tuck the whole crazy contraption in the freezer for 45 minutes to seed the mixture with ice crystals, but this doesn't require hours of stirring like the freeze-and-stir method does.