Kitchenaid Chocolate Ice Cream
This KitchenAid Chocolate Ice Cream Recipe delivers a smooth, rich, and creamy chocolate ice cream made with high-quality ingredients and churned to perfection using your KitchenAid stand mixer and Ice Cream Maker Attachment. Whether you prefer classic chocolate or want to experiment with creative variations, this homemade ice cream is the perfect treat for any occasion.
Equipment
- KitchenAid Stand Mixer – 1 (or any other stand mixer with compatible attachments)
- KitchenAid Ice Cream Maker Attachment – 1
- Medium Saucepan – 1
- Whisk (1)
- Measuring cups and spoons (1 set)
- Mixing Bowl – 1
- Airtight Container: 1 (for storing ice cream)
Ingredients
- 1 cup – Whole Milk
- 1 cup – Heavy Cream
- 1/2 cup – Unsweetened Cocoa Powder
- 3/4 cup – Granulated Sugar
- 4 Large Egg Yolks optional, for custard-style
- 1 tsp – Vanilla Extract
- Pinch – Salt
Instructions
Prepare the Ice Cream Base:
- In a medium saucepan, combine whole milk, heavy cream, and cocoa powder. Whisk to dissolve the cocoa powder into the liquid. Add granulated sugar and bring the mixture to a simmer, stirring constantly. If using egg yolks, whisk the egg yolks in a separate bowl until pale. Gradually add a bit of the warm milk mixture to the yolks, whisking continuously to temper. Slowly return the egg yolk mixture to the saucepan and cook until it thickens enough to coat the back of a spoon (about 5-8 minutes). Remove from heat and stir in vanilla extract and salt.
Chill the Base:
- Allow the chocolate base to cool to room temperature, then refrigerate for at least 3-4 hours or overnight to chill completely.
Set Up the KitchenAid Ice Cream Maker:
- Attach the Ice Cream Maker Attachment to your KitchenAid stand mixer and ensure the bowl and dasher are thoroughly frozen (about 15-20 hours before using). Follow the manufacturer’s instructions to attach the attachment securely.
Churn the Ice Cream:
- Pour the chilled base into the frozen bowl of the Ice Cream Maker Attachment. Set your stand mixer to speed 2 and let it churn for 20-25 minutes or until the ice cream reaches a soft-serve consistency.
Freeze and Store:
- Transfer the churned ice cream into an airtight container and place it in the freezer for 2-4 hours for a firmer consistency. For soft-serve style, enjoy immediately!
Notes
- Chill Time: Be sure to refrigerate the ice cream base for several hours or overnight for the best texture.
- Eggless Option: For an eggless version, simply omit the egg yolks and proceed with the rest of the recipe.
- Flavor Add-ins: You can stir in chocolate chips, crushed cookies, or chopped nuts during the last few minutes of churning for extra texture and flavor.
- Non-Dairy Version: For a dairy-free treat, substitute the milk and cream with non-dairy alternatives like coconut milk or almond milk and use a dairy-free vanilla extract.