Chocolate Kitchenaid Ice Cream Recipe (2024)

FAQs

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

It usually takes 20-30 minutes to make ice cream with a KitchenAid^® Ice Cream Maker attachment for your stand mixer. Churning for this amount of time will produce soft-serve ice cream. If you want a firmer, scoopable ice cream you can freeze it for 2-4 hours, then serve.

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.

KitchenAid^®Ice Cream Maker Attachment

First, freeze the bowl for up to 16 hours. Prep your base cream in a separete bowl and refrigerate. Once cooled, set your stand mixer to stir and pour in the base. Churn your ice cream for 20 to 30 minutes.

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.

Make creamy, delicious, light and airy Vanilla ice cream in your Kitchenaid. You can make it with or without an Ice cream attachment following my recipe. If you do not have an ice cream attachment, you can also use your kitchenaid bowl and whisk.

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.

Kaminsky says that you'll get the best results from dairy-free counterparts that are higher in fat such as canned coconut milk. She typically uses almond milk as her base, but other non-dairy milks can work (steer clear of rice milk because it tends to be too watery).

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.)

You have to make the ice cream mix, of course, which we did using our regular KitchenAid bowl and whisk beater. As stated in the directions, the mixer must be turned on the lowest speed before pouring the ice cream mix into the bowl.

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.

A lot of people think it's necessary to have an ice cream maker to make good quality ice cream, but that is just not true. Yes, an ice cream maker does make things easier, and also adds in more air (or overrun) which give ice cream its light and airy quality that we all love about store-bought ice cream.

Method #4: Food Processor or Blender Method (best method!)

Instead of churning in an ice cream maker, pour into a ziptop bag, squeeze out all air, and seal. Freeze, lying flat, until solid.

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.