Kitchenaid Ice Cream Recipe: There’s something incredibly satisfying about making ice cream in your own kitchen. It’s not just about the creamy, rich flavor — it’s the joy of creating something sweet and personal from scratch. If you’re a dessert lover, a DIY enthusiast, or someone who simply loves knowing what’s in their food, homemade ice cream is a must-try.
Why Choose KitchenAid for Homemade Ice Cream
KitchenAid mixers are a staple in many kitchens for a reason — their versatility. But what makes them a game-changer for frozen desserts is the ice cream maker attachment. Instead of buying an entirely separate appliance, this nifty addition lets your stand mixer double as an ice cream churner. It saves space, money, and time, while delivering professional-level results.
Whether you’re crafting a rich vanilla custard or experimenting with pistachio-honey lavender swirls, the KitchenAid ice cream maker delivers consistent texture and quality. Plus, it’s surprisingly fun — like turning your kitchen into a mini ice cream shop.
Benefits of Making Your Own Ice Cream
Homemade ice cream doesn’t just taste better — it gives you full control over what goes in. That means no weird additives, preservatives, or artificial flavors. Want to make it keto, dairy-free, or allergen-friendly? Totally doable.
Here are a few perks:
- Customization: Choose your ingredients, flavors, and mix-ins.
- Freshness: It doesn’t get fresher than your own freezer.
- Fun Factor: Get the whole family involved!
- Quality Control: No mystery thickeners or shelf-stabilizers.
KitchenAid Ice Cream Maker Attachment
To make your creamy dreams come true, you’ll need the right tools. Luckily, KitchenAid’s ice cream maker attachment makes the process easy — even if you’re a total beginner.
What You Need to Get Started
First things first: you’ll need the KitchenAid stand mixer (any full-sized model will do) and the official ice cream maker attachment. This set typically includes:
- A freeze bowl (you must freeze this ahead of time)
- A dasher (that’s the paddle-like mixer that churns)
- An adapter piece to lock it onto your mixer
You’ll also need a few basics:
- Mixing bowls
- Whisk
- Saucepan (if making a custard base)
- Freezer-safe container for storing your finished ice cream
Optional but recommended:
- Silicone spatula
- Food thermometer
- Ice cream scoop
How the Ice Cream Maker Attachment Works
Here’s the genius of it: the freeze bowl contains a special liquid between its walls that, once frozen, helps churn your mixture into ice cream. Once attached, your KitchenAid mixer does the heavy lifting — slowly rotating the dasher to incorporate air and maintain an even freeze throughout the process.
It mimics the motion of traditional ice cream churners, just without the hand-cranking and buckets of ice and salt. That means less mess and more consistency.
Step-by-Step Guide to Making Ice Cream with KitchenAid
Now the fun begins. Let’s walk through each part of the process so you can churn out your first batch like a pro.
Ingredients You’ll Need
For a basic vanilla ice cream base, you’ll need:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon pure vanilla extract
- Optional: 4 egg yolks (for a custard base)
Want to switch up the flavor? Use this base as your canvas and get creative. Add cocoa powder for chocolate, pureed fruit for a fruity twist, or even crushed cookies for a cookies & cream vibe.
Prepping the Ice Cream Maker Bowl
This step is non-negotiable. Place the freeze bowl in your freezer at least 15 hours before making ice cream. It must be completely frozen solid — you should hear no liquid sloshing around when you shake it.
Pro tip: Always store the bowl in your freezer so it’s ready when inspiration hits.
Once ready, attach the bowl to your mixer and lock in the dasher. Now you’re prepped and good to go.
Making the Ice Cream Base
For ultra-creamy, smooth ice cream, starting with a custard base is key. Here’s how to build that base:
1. Heat the Dairy & Sugar
- In a saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, and ¾ cup granulated sugar.
- Over medium heat, whisk continuously until the sugar dissolves—but don’t boil! You’re aiming for around 170 °F (76 °C).
2. Temper the Egg Yolks (Optional, but Worth It)
- If you’re using four egg yolks (for a richer, custard-style ice cream), whisk them in a separate bowl.
- Very slowly pour about a cup of the hot cream mixture into the yolks, whisking constantly.
- This process brings the yolks up to temperature without scrambling them.
3. Combine & Thicken
- Pour the tempered yolks back into the saucepan with the rest of the cream mixture.
- Cook over low heat, stirring constantly with a spatula or spoon, until the mix coats the back of a spoon (~175–180 °F / 80–82 °C).
4. Chill the Base
- Strain through a fine-mesh sieve into a clean bowl to remove any cooked bits.
- Stir in 1 tablespoon of pure vanilla extract (or other flavorings).
- Cover and refrigerate for at least 4 hours or overnight. This step chills the base thoroughly and helps flavors meld.
This custard base provides a rich taste and velvety texture that simple cream-sugar mixes just can’t match. The chilling period is also important — you want everything ice-cold before churning.
Churning the Ice Cream
Once your base is thoroughly chilled, it’s time to whirl it into lovely, velvety ice cream:
1. Assemble the Mixer
- Attach the frozen freeze bowl to your KitchenAid mixer and secure the dasher.
- Set the mixer to Speed 1; it allows gentle churning without splashing.
2. Start the Churn
- With the mixer running, slowly pour the ice-cold base into the bowl.
- Churn for about 20–25 minutes until the mixture thickens to a soft-serve consistency.
3. Add Mix-ins (Optional)
- In the final 5 minutes of churning, you can introduce extras like chopped nuts, chocolate chips, cookie pieces, or fruit swirls. They’ll distribute evenly but won’t get pulverized.
4. Check the Texture
- You’ll know it’s ready when the mixture appears thickened, holds its shape on a spoon, and seems noticeably cooler than countertop temperature.
5. Prepare for Freezing
- Transfer the churned ice cream to a freezer-safe container.
- Smooth the top with a spatula, pressing a piece of parchment paper directly onto the surface to prevent ice crystals.
- Seal with an airtight lid and freeze for at least 2–4 hours, or until firm.
By the end of this process, you’ll have ice cream with a soft-serve vibe. The firm freeze afterward takes it to scoopable perfection.
Flavor Variations You Can Try
Once you’ve nailed the vanilla custard, you’re free to explore endlessly:
Classic Vanilla Bean
Use a split vanilla bean in the cream mixture as you heat it. Scrape in the seeds and steep the pod in the mix for rich, aromatic vanilla flavor.
Decadent Chocolate Fudge
Whisk in ¾ cup of good-quality cocoa powder to the sugar-dairy mixture. For extra indulgence, swirl in ribbons of hot fudge or chopped chocolate during the final churn stage.
Fruity Strawberry Swirl
Puree 1 pound of fresh strawberries with ⅓ cup of sugar. Strain and simmer for 5 minutes until slightly thickened. Chill fully, then layer into the churned ice cream in the final minutes to create vibrant swirls.
Vegan & Dairy-Free Options
Swap dairy for full-fat coconut milk, almond, or cashew milk. Use coconut cream for richness, sweeten with maple syrup, and starch with a bit of tapioca or arrowroot powder for body. Churn and freeze the same way!
Tips for Flavor Experiments:
- Taste and adjust sugar and salt levels, especially with fruit purées.
- Add mix-ins late in the process for clean texture.
- Don’t overload—too many mix-ins can impede proper freezing.
Variety is the joy of homemade ice cream. Once you’ve got the base down, your options are only limited by your imagination!
Pro Tips for the Creamiest Results
Here are some insider tricks to elevate your ice cream to professional-caliber:
- Freeze the bowl early and often. Heat from a previously-used bowl can delay freezing in the mixer.
- Chill everything. Your base, serving bowls, and even your spatula should be cold.
- Don’t skip the custard method. Egg yolks lock in fat and improve creaminess.
- Use high-quality ingredients. Real vanilla and full-fat cream truly make a difference.
- Pre-cool your freezer if possible. A set point of around –5 °F (–20 °C) helps ice cream freeze rapidly and retain smooth texture.
Common Mistakes to Avoid:
- Churning before the base is cold—results in icy texture.
- Over-churning—can make it grainy or too firm.
- Skipping the parchment paper layer—exposes the ice cream to freezer burn.
Follow these tips, and your ice cream will be super creamy, flavorful, and scoopable straight from the freezer.
FAQs about KitchenAid Ice Cream Recipe
1. Can I use non-dairy milk to make ice cream with the KitchenAid attachment?
Absolutely! Use full-fat coconut milk, almond milk, or oat milk. For best texture, combine with a thickener like arrowroot powder and a bit of coconut cream.
2. How long should I freeze the KitchenAid ice cream bowl?
At least 15 hours in a 0°F (-18°C) freezer. Shake it before use—if you hear liquid sloshing, it needs more time.
3. Can I double the recipe?
It’s best not to. The freeze bowl holds about 1.5 quarts max. Overfilling reduces churning efficiency and may result in uneven freezing.
4. How do I clean the ice cream attachment?
Wash the dasher and adapter in warm, soapy water. Do not immerse the freeze bowl in water—simply wipe it clean and let it air dry before storing.
5. Why is my homemade ice cream icy instead of creamy?
This usually means the base wasn’t cold enough, or it churned too long. Ensure your base is fully chilled, and don’t skip the post-churn freezing stage.
Conclusion
What really sets this apart is the KitchenAid ice cream attachment itself. It’s efficient, intuitive, and brings the classic churn experience into the 21st century. You’ll have full control over the ingredients, whether you’re aiming for a classic custard base, something vegan and dairy-free, or a zesty fruit fusion. Plus, with the ability to add swirls, chunks, and sauces, every batch becomes your own culinary masterpiece.
And let’s not forget the satisfaction. There’s nothing quite like watching your mixer work its magic and seeing a liquid base transform into thick, creamy indulgence. Share it with friends, serve it at parties, or just keep a secret tub in the freezer for late-night cravings—you’ve earned it.
So, dust off that KitchenAid, freeze your bowl, and let your imagination run wild. From one homemade ice cream lover to another: once you start churning, you’ll never go back.
