Making dairy free ice cream at home is easier than you might think, especially if you own a KitchenAid stand mixer with the ice cream maker attachment. This guide will walk you through creating smooth, creamy, and delicious dairy free ice cream using your KitchenAid, perfect for anyone with lactose intolerance, dairy allergies, or those following a vegan or plant-based diet. Before you start, be sure you have the right equipment and ingredients for the best results.
What You’ll Need
- KitchenAid stand mixer
- KitchenAid ice cream maker attachment (bowl, dasher, drive assembly)
- Freezer with space for the ice cream bowl
- Mixing bowls and a whisk or blender
- Spatula
- Measuring cups and spoons
- Storage container for finished ice cream
- Base ingredients (see below for options)
Dairy Free Ice Cream Base Options: Most dairy free ice creams use plant-based milks such as coconut milk, cashew milk, almond milk, soy milk, or oat milk. For best results, use full-fat canned coconut milk or homemade cashew cream, as these provide the richest, creamiest texture. You’ll also need a sweetener (like sugar, maple syrup, or agave), a pinch of salt, and any flavorings or mix-ins you desire (vanilla extract, cocoa powder, fruit, chocolate chips, etc.).
Step-by-Step
- Freeze the Ice Cream Bowl
At least 15 hours before making ice cream, place your KitchenAid ice cream bowl in the coldest part of your freezer. It must be completely frozen for the ice cream to churn properly. Most models require the bowl to freeze for 15-24 hours; check your attachment’s manual. - Prepare the Dairy Free Ice Cream Base
Choose your base. For a classic vanilla, combine:- 2 cans (about 800 ml) full-fat coconut milk (or 2 1/2 cups cashew cream)
- 3/4 cup granulated sugar or 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- Pinch of salt
Whisk together in a bowl until the sugar dissolves. For chocolate ice cream, add 1/2 cup unsweetened cocoa powder or melted dairy free chocolate. For fruit flavors, blend in 1 cup of pureed fruit.
- Chill the Base
For best results, refrigerate your base mixture for at least 2-4 hours, or until well chilled. This helps the ice cream freeze evenly and churn more smoothly. - Assemble the Ice Cream Maker
Attach the frozen bowl to your KitchenAid mixer. Insert the dasher and secure the drive assembly per the manufacturer’s instructions. - Start Churning
Turn the mixer to “Stir” or the lowest speed. With the mixer running, pour the chilled base into the bowl. Let it churn for 20-30 minutes. The mixture will thicken and increase in volume as air is incorporated. - Add Mix-Ins (Optional)
In the last 2-3 minutes of churning, add your favorite mix-ins: chocolate chips, chopped nuts, cookie dough bites, or swirls of fruit puree. - Check the Consistency
The ice cream is ready when it reaches a soft-serve consistency. If it’s too runny, let it churn a few minutes longer, but don’t over-churn as the machine bowl will begin to warm up. - Transfer and Freeze
Using a spatula, transfer the ice cream to a storage container. Smooth the top, press a piece of parchment or wax paper onto the surface to prevent ice crystals, and seal with a lid. - Firm Up in the Freezer
Freeze for at least 2-4 hours, or until scoopable. Dairy free ice cream can harden more than dairy versions, so let it sit at room temperature for 5-10 minutes before scooping. - Serve and Enjoy!
Scoop into bowls or cones, and enjoy your homemade dairy free ice cream. Store leftovers in the freezer for up to 2 weeks for best texture.
Common Mistakes
- Not freezing the bowl long enough: If the bowl isn’t fully frozen, the ice cream won’t set and may stay soupy.
- Using low-fat plant milks: Thin milks like almond or oat alone can result in icy, gritty texture. Always use a higher fat base or add thickeners like cashew cream or coconut cream.
- Overfilling the bowl: If you add too much base, it may overflow or churn unevenly. Stick to the maximum fill line.
- Skipping the chilling step: Adding a warm base to the frozen bowl can cause it to thaw too quickly, resulting in poor texture.
- Over-churning: Churning too long can cause the ice cream to become dense or even start melting as the bowl warms up.
- Not tasting as you go: Dairy free bases can be less sweet or flavorful than expected. Taste and adjust before churning.
Tips
- For creamier texture: Add 1-2 tablespoons of alcohol (like vodka or rum) to the base. This lowers the freezing point and helps prevent iciness. The alcohol taste is minimal, but skip for kids or those avoiding alcohol.
- Use stabilizers: Add 1 tablespoon of arrowroot starch, cornstarch, or tapioca starch to help thicken and smooth the base. Dissolve in a bit of the liquid and heat gently before mixing in.
- Blend thoroughly: For nut milks, blend with soaked cashews for extra body and richness.
- Flavor boosters: Add a pinch of salt, a splash of vanilla, or a little lemon juice to balance sweetness and enhance flavors.
- For chocolate ice cream: Use high-quality cocoa powder or melted dairy free chocolate for best flavor.
- Storage: Store ice cream in a shallow, wide container for quicker, more even freezing and easier scooping.
- Soften before serving: Let the ice cream sit on the counter for a few minutes before scooping for best texture.
Troubleshooting
- Ice cream is icy or hard: This often happens with low-fat or high water content bases. Next time, use full-fat coconut milk or add blended cashews. Adding a tablespoon of alcohol or a stabilizer (like arrowroot or cornstarch) can help prevent iciness.
- Mixture won’t freeze: Ensure the bowl was frozen long enough (at least 15-24 hours). The base should also be fully chilled before churning. Overfilling the bowl or using a warm base can prevent freezing.
- Texture is gritty: Sugar must be fully dissolved in the base. Blend or whisk thoroughly before chilling and churning. Using a blender can help with nut-based recipes.
- Ice cream too soft after churning: Remember, it should be the consistency of soft serve when churning is done. It will firm up after freezing for several hours.
- Off flavors: Taste the base before churning and adjust sweetness, salt, and flavorings as needed. Sometimes plant milks have aftertastes that can be masked with vanilla or fruit.
- Bowl stuck to mixer: The frozen bowl can stick to the stand mixer. Let it sit for a few minutes or wrap with a towel to gently loosen.
Frequently Asked Questions
- Which non-dairy milk works best for creamy ice cream?
- Full-fat canned coconut milk and homemade cashew cream are the best for creamy results. Almond, soy, or oat milk can be used, but texture may be icier unless you add extra fat or stabilizer.
- Can I use sweetened condensed coconut milk?
- Yes, but reduce or skip added sweetener in your recipe. Sweetened condensed coconut milk creates a richer and sweeter ice cream, but is best mixed with regular coconut milk for balance.
- How do I prevent ice crystals from forming?
- Use high-fat bases, add a stabilizer (like arrowroot or cornstarch), and press parchment or plastic wrap directly onto the surface before sealing your container.
- How long does homemade dairy free ice cream last?
- For best texture and flavor, eat within 2 weeks. Over time, ice crystals can develop and flavor may deteriorate.
- My ice cream is too hard to scoop. What can I do?
- Let it sit at room temperature for 5-10 minutes before scooping. Next time, try adding a tablespoon of alcohol to the base for a softer texture.
- Can I make this without the KitchenAid attachment?
- Yes, you can use a traditional ice cream maker or even the “freeze and stir” method, but the KitchenAid attachment makes churning much easier and more consistent.
With the right base and a little practice, your KitchenAid can churn out delicious, creamy dairy free ice cream in any flavor you crave. Experiment with add-ins and flavors, and enjoy a homemade treat that fits your dietary needs!
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KitchenAid Dairy Free Ice Cream: Step-by-Step Guide & Tips