Homemade ice cream is more achievable than ever with the KitchenAid Ice Cream Maker attachment. This versatile tool lets you whip up creamy, dreamy ice cream right at home—no fancy machines or store-bought mixes needed. Whether you’re craving classic vanilla, chocolate, or want to experiment with mix-ins, this recipe gives you a perfect base and plenty of inspiration for your next frozen treat.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon fine sea salt
Instructions
- Chill the Ice Cream Bowl: Place your KitchenAid ice cream bowl in the freezer for at least 15 hours (overnight is best) before starting. The bowl must be completely frozen for proper churning.
- Prepare the Ice Cream Base: In a medium mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar is dissolved and the mixture is smooth. This should take about 2 minutes by hand.
- Chill the Mixture: For best results, cover the bowl and refrigerate the base for at least 2 hours, or up to 24 hours. Chilling ensures a creamier texture and helps the ice cream freeze more evenly.
- Assemble the Ice Cream Maker: Attach the frozen bowl to your KitchenAid stand mixer. Insert the dasher (paddle) and secure the drive assembly, following the manufacturer’s instructions.
- Start Churning: Turn the mixer to ‘Stir’ (the lowest speed). With the mixer running, pour the chilled ice cream base into the frozen bowl.
- Churn: Let the mixer run for 20–30 minutes, or until the ice cream thickens to a soft-serve consistency. The time may vary depending on your mixer and the base temperature.
- Add Mix-ins (Optional): If you want to add chocolate chips, cookie pieces, or fruit, do so in the last 2–3 minutes of churning so they distribute evenly.
- Freeze to Harden: For a scoopable, firm texture, transfer the churned ice cream to a freezer-safe container. Press a piece of parchment or wax paper against the surface to prevent ice crystals. Freeze for 3–4 hours, or until set.
- Serve: Scoop and enjoy your homemade ice cream straight from the freezer, or let it sit on the counter for 5 minutes to soften slightly before serving.
Tips
- Dairy Substitutions: For a lighter version, substitute half-and-half for the heavy cream. For a non-dairy option, use canned coconut milk (full fat) in place of cream and milk.
- Flavor Boosts: For extra flavor, infuse the milk with a split vanilla bean, or add a teaspoon of instant espresso, cocoa powder, or citrus zest.
- Sugar Swaps: You can use honey, maple syrup, or agave in place of granulated sugar, but reduce the quantity to 1/2 cup, as liquid sweeteners are sweeter and affect texture.
- Avoid Over-Churning: Stop the mixer as soon as the ice cream reaches soft-serve consistency. Over-churning can cause the ice cream to become grainy or icy.
Serving Suggestions
- Classic Sundae: Top scoops with hot fudge, caramel sauce, whipped cream, and a cherry.
- Ice Cream Sandwiches: Spread ice cream between two homemade cookies for a nostalgic treat.
- Affogato: Pour a shot of hot espresso over a scoop of vanilla ice cream for an Italian-inspired dessert.
- Fruit Pairings: Serve alongside fresh berries, grilled peaches, or roasted bananas.
Variations
- Chocolate Ice Cream: Add 1/2 cup unsweetened cocoa powder to the base and increase sugar to 1 cup. Whisk until smooth before chilling.
- Strawberry Swirl: Puree 1 cup fresh strawberries with 2 tablespoons sugar; swirl into the churned ice cream just before freezing.
- Mint Chip: Stir in 1 teaspoon peppermint extract and 1/2 cup mini chocolate chips during the last 2 minutes of churning.
- Cookie Dough: Add small pieces of edible cookie dough or chopped cookies during the final minutes of churning.
- Salted Caramel: Swirl 1/2 cup homemade or store-bought caramel sauce into the churned ice cream before freezing, and sprinkle with sea salt.
Storage and Reheating
Transfer your finished ice cream to an airtight, freezer-safe container. Press a piece of parchment or wax paper directly onto the surface before sealing to prevent ice crystals. Homemade ice cream is best enjoyed within 2 weeks for optimal texture and flavor, but it can be kept up to 1 month. If the ice cream becomes too hard, let it sit at room temperature for 5–10 minutes before scooping. Do not microwave homemade ice cream to soften, as it melts unevenly and can become icy. Always use a clean scoop to prevent contamination and extend freshness.
Frequently Asked Questions
- Do I need to cook the ice cream base?
For this recipe, cooking isn’t necessary because it doesn’t contain eggs. If you prefer a custard-style ice cream (which is richer and thicker), you would gently cook the milk, cream, sugar, and egg yolks together, then chill before churning. Always chill a cooked base thoroughly before using in your KitchenAid. - Why is my ice cream icy instead of creamy?
This usually happens if the base isn’t cold enough before churning, if the bowl isn’t fully frozen, or if the mixture is over-churned. Be sure to freeze the bowl at least overnight and chill the base for a few hours. Using the right proportion of fat (cream) also helps keep the texture smooth. - Can I double this recipe?
The KitchenAid ice cream bowl has a capacity of about 2 quarts. If you double the recipe, churn it in two separate batches so you don’t overfill the bowl, which can prevent proper freezing and mixing. - How do I add mix-ins?
Add chunky mix-ins (like chocolate chips, fruit, or cookie pieces) during the last 2–3 minutes of churning. This ensures they’re evenly distributed without clogging the paddle. If you add them too early, they may sink or become mushy. - Can I make dairy-free or vegan ice cream?
Yes! Substitute full-fat canned coconut milk for both the cream and milk, and use your preferred plant-based sweetener. The texture will be slightly different but still delicious. Chill the coconut milk well before mixing for the best results. - What’s the best way to clean the ice cream bowl?
Let the bowl return to room temperature before washing. Never use hot water on a frozen bowl, as it may crack. Hand wash with mild soap and water; do not put the bowl in the dishwasher. Dry thoroughly before refreezing.
With this reliable KitchenAid ice cream base and these handy tips, you can create endless flavors and enjoy homemade ice cream all year round—no extra equipment or fancy ingredients required.
Related
- Contract Management Job Titles: Complete List by Level
- Heinz Baked Beans: Do They Still Make Them and What to Know
- Three Bowl Crock Pot: How to Use and Get the Most Out of It
KitchenAid Ice Cream Recipes Free: Classic Vanilla & More Ideas