Homemade KitchenAid Ice Cream Recipe: The Best 15-Minute Summer Treat

Last updated on April 23rd, 2025

Making homemade KitchenAid ice cream recipe has been a game-changer in my kitchen. Remember those gritty, icy homemade ice creams that never quite matched the creamy texture of store-bought versions? Those days are officially over. With your KitchenAid mixer and the ice cream attachment, you’ll create velvety, restaurant-quality frozen treats that will have everyone asking for seconds. Furthermore, you’ll skip all the additives and preservatives found in commercial versions, giving you complete control over what goes into your dessert.

Why You’ll Love This Recipe

You’re going to become absolutely obsessed with this homemade KitchenAid ice cream recipe for so many reasons:

• Ready in just 30 minutes of active time (plus freezing)
• Incredibly creamy texture that rivals premium store brands
• Completely customizable with endless flavor variations
• More affordable than buying premium ice cream regularly

I first created this recipe when my daughter requested homemade ice cream for her birthday instead of cake. Initially skeptical, I was shocked at how simple the process was and how magnificent the results turned out. Consequently, we haven’t bought ice cream in months!

Pure Comfort

There’s something deeply nostalgic about the smooth, cool sensation of homemade ice cream melting on your tongue. This summer dessert instantly transports you to carefree childhood days, backyard gatherings, and sun-soaked afternoons.

What makes this recipe truly special is how it bridges generations. My grandmother made ice cream using rock salt and hand-cranking for hours, and now I can create that same wholesome comfort with modern convenience. It’s perfect for summer celebrations, weekend family treats, or anytime you need a bit of sweet comfort.

Ingredients You’ll Need

Before diving into the churning process, let’s gather everything you’ll need for this creamy dessert. One of the joys of making ice cream at home is the simplicity of the ingredient list.

• 2 cups heavy cream (chilled)
• 1 cup whole milk
• ¾ cup granulated sugar
• 2 teaspoons pure vanilla extract
• ¼ teaspoon salt
• 5 large egg yolks
• Optional mix-ins (chocolate chips, fruit, nuts, cookie pieces)

Don’t have heavy cream? You can substitute half-and-half, though your ice cream won’t be quite as rich. For those avoiding dairy, full-fat coconut milk can work surprisingly well in this recipe. Meanwhile, the egg yolks are crucial for that silky texture, but you can omit them for a lighter, less custard-like result.

Step-by-Step Instructions

Preparation

1. Place your KitchenAid ice cream maker attachment bowl in the freezer for at least 24 hours before starting. This step is absolutely essential for proper freezing!
2. Separate your eggs, reserving the yolks in a medium bowl and saving the whites for another recipe.
3. Whisk the egg yolks until they become slightly lighter in color.
4. In a separate bowl, combine the sugar and salt, ready for the next step.

Cooking Method

1. In a medium saucepan, combine the milk and heavy cream over medium heat. Heat until small bubbles form around the edges, but do not boil.
2. Gradually add the sugar and salt mixture to the warm cream, stirring constantly until dissolved.
3. Now for the tempering technique – slowly pour about 1 cup of the warm mixture into the egg yolks while whisking constantly. This prevents the eggs from scrambling.
4. Pour the egg mixture back into the saucepan with the remaining cream mixture.
5. Cook over medium-low heat, stirring continuously with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 5-7 minutes).

How to Know When It’s Done

The custard is ready when you can draw your finger across the coated spoon and the line remains clearly defined. If the mixture starts to curdle or become lumpy, immediately remove from heat and whisk vigorously.

Finishing Touches

1. Remove the custard from heat and stir in the vanilla extract.
2. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any potential lumps.
3. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
4. Refrigerate until completely chilled, at least 4 hours or overnight for best results.

Tips for Perfect Results

• The ice cream bowl must be completely frozen before beginning – if you hear liquid sloshing inside, it needs more time.
• Use room temperature eggs for the smoothest blending with your warm cream mixture.
• Avoid overfilling your ice cream maker attachment – the mixture will expand as it freezes.

Variations to Try

• Chocolate Indulgence: Add ⅓ cup cocoa powder to the sugar mixture and fold in chocolate chips after churning.
• Berry Bliss: Swirl in ¾ cup of macerated berries just before the ice cream finishes churning for a beautiful ripple effect.

FAQ

Time to Get Cooking!

Now that you have all the secrets to making incredible homemade KitchenAid ice cream, it’s time to put that mixer attachment to work! In addition to being absolutely delicious, making ice cream at home becomes a wonderful activity to share with family and friends. The possibilities for customization are endless, so don’t be afraid to experiment with your favorite flavors and mix-ins. Looking for more frozen treats? Check out my raspberry sorbet or no-churn chocolate peanut butter swirl recipes!