Homemade ice cream is a classic treat, and making it with a KitchenAid stand mixer and its ice cream maker attachment is a game-changer. With just a few simple ingredients, you can create creamy, delicious ice cream right at home—no specialty appliance required. This recipe provides a rich vanilla base and ideas for customizing it to your favorite flavors.
Ingredients
- 2 cups heavy cream (cold)
- 1 cup whole milk (cold)
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon fine sea salt
Instructions
- Freeze the KitchenAid Ice Cream Bowl: Place the KitchenAid ice cream maker bowl in your freezer at least 15 hours before you plan to churn the ice cream. The bowl must be completely frozen for best results; overnight is ideal.
- Mix the Base: In a medium mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and sea salt until the sugar is fully dissolved. This usually takes 2-3 minutes by hand or less if using the stand mixer’s whisk attachment.
- Chill the Mixture: For the best texture, cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or up to overnight. A well-chilled base ensures a smoother, creamier ice cream.
- Set Up the Mixer: Attach the frozen ice cream maker bowl to your KitchenAid stand mixer. Insert the dasher (the paddle), and secure it according to your model’s instructions.
- Churn: With the mixer running on low speed (“Stir” or speed 1), slowly pour the chilled ice cream base into the bowl. Let it churn for 20–25 minutes, or until the mixture thickens and reaches a soft-serve consistency. The ice cream will increase in volume as air is incorporated.
- Add Mix-Ins (Optional): If you want to add chocolate chips, nuts, fruit, or cookie pieces, do so in the final 2 minutes of churning.
- Freeze to Firm Up: Scoop the soft ice cream into a freezer-safe container. Press a piece of parchment or wax paper directly onto the surface to prevent ice crystals. Seal with a lid and freeze for at least 4 hours, or until firm.
- Serve: Remove from the freezer 5–10 minutes before scooping for the best texture.
Tips
- Substitutions: For a lighter version, you can substitute half-and-half for the heavy cream, but the texture will be less creamy. Dairy-free milks (like coconut or oat) can work, but results vary; use full-fat versions for best texture.
- Flavor Boost: For deeper vanilla flavor, use a vanilla bean: split it, scrape the seeds into the milk, and steep the pod in the mixture for 30 minutes, then remove before churning.
- Common Mistake: Don’t overfill the bowl; the mixture expands as it churns. Never exceed the bowl’s max fill line (usually 1.5 quarts).
- Storage: Homemade ice cream is best within 2 weeks. After that, ice crystals may form and the flavor can fade. Always store in an airtight container.
Serving Suggestions
- Serve scoops in bowls or cones with your favorite toppings: sprinkles, chocolate sauce, chopped nuts, or fresh berries.
- Make homemade ice cream sandwiches using cookies or brownies for a decadent treat.
- Use as a base for floats—pour cold root beer or cola over a scoop for a classic soda shop experience.
- Pair with warm fruit crisp or pie for a comforting dessert.
Variations
- Chocolate Ice Cream: Whisk 1/2 cup unsweetened cocoa powder into the base and reduce vanilla to 2 teaspoons.
- Strawberry: Puree 1 cup fresh or thawed frozen strawberries (hulled) and swirl into the base before churning. For extra texture, fold in chopped berries at the end.
- Cookies and Cream: Crush 8–10 chocolate sandwich cookies and add during the final 2 minutes of churning.
- Mint Chip: Add 1 teaspoon peppermint extract and 3/4 cup mini chocolate chips to the base.
- Vegan/Dairy-Free: Use 2 cups canned full-fat coconut milk and 1 cup unsweetened almond milk in place of the dairy, and swap sugar for maple syrup or agave if desired.
- Salted Caramel: Swirl in 1/2 cup salted caramel sauce after churning, just before freezing.
Storage and Reheating
Storage: Transfer the finished ice cream to a clean, airtight container. Press parchment or wax paper directly onto the surface to minimize ice crystals. Store in the coldest part of your freezer (not the door) for up to 2 weeks for best flavor and texture. Homemade ice cream does not contain commercial stabilizers, so it may become harder over time.
Softening: If the ice cream is too hard to scoop, let it sit at room temperature for 5–10 minutes. Avoid microwaving, as this can create uneven texture and partially melt the ice cream.
Frequently Asked Questions
- Do I really need to freeze the KitchenAid bowl overnight?
- Yes, the bowl needs to be thoroughly frozen—at least 15 hours, but overnight is safest. If the bowl isn’t fully frozen, the ice cream may not set properly and will remain soupy.
- Can I make ice cream without eggs?
- Absolutely. This recipe is Philadelphia-style, meaning it’s eggless and relies on cream and milk for richness. Custard-based (French) ice creams use eggs for a thicker texture, but are more involved and require cooking the base first.
- Why is my homemade ice cream icy or hard?
- This is usually due to too much water in the base, not enough fat, or not churning long enough. Using full-fat dairy, chilling the base thoroughly, and eating the ice cream within two weeks all help prevent iciness. Also, avoid opening the freezer frequently, which can cause temperature fluctuations.
- Can I double the recipe?
- Not in one batch, since the KitchenAid ice cream maker bowl has a capacity limit (usually 1.5 quarts). For larger quantities, churn in separate batches, refreezing the bowl between uses as needed.
- How do I clean the ice cream maker bowl?
- Hand wash the bowl with warm, soapy water after it has come to room temperature. Never run it under hot water or put it in the dishwasher, as this can damage the freezing gel inside the bowl. Dry completely before refreezing.
- Can I use alternative sweeteners?
- Yes, but results will vary. Liquid sweeteners like honey or maple syrup can be used, but may slightly alter the texture. Granulated sugar substitutes like erythritol can work, but may result in a less creamy mouthfeel. Always dissolve sweeteners thoroughly in the base before churning.
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