KitchenAid Ice Cream Recipes!

 

1. Vanilla Ice Cream

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tablespoon pure vanilla extract
• Pinch of salt

Instructions:

1. Mix Ingredients: In a medium bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar is dissolved.
2. Chill Mixture: Cover and refrigerate for at least 2 hours, or overnight for best results.
3. Prepare Ice Cream Maker: Attach the frozen KitchenAid ice cream bowl to the stand mixer and set up the dasher.
4. Churn Ice Cream: Turn the mixer to the "Stir" (low) speed. Pour the chilled mixture into the frozen bowl. Churn for 20-30 minutes, or until the ice cream reaches a soft-serve consistency.
5. Freeze: Transfer the ice cream to an airtight container and freeze for at least 2 hours for a firmer texture.

2. Chocolate Ice Cream

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon pure vanilla extract
• Pinch of salt

Instructions:

1. Mix Ingredients: In a medium bowl, whisk together the heavy cream, whole milk, sugar, cocoa powder, vanilla extract, and salt until the sugar and cocoa powder are dissolved.
2. Chill Mixture: Cover and refrigerate for at least 2 hours, or overnight for best results.
3. Prepare Ice Cream Maker: Attach the frozen KitchenAid ice cream bowl to the stand mixer and set up the dasher.
4. Churn Ice Cream: Turn the mixer to the "Stir" (low) speed. Pour the chilled mixture into the frozen bowl. Churn for 20-30 minutes, or until the ice cream reaches a soft-serve consistency.
5. Freeze: Transfer the ice cream to an airtight container and freeze for at least 2 hours for a firmer texture.

3. Strawberry Ice Cream

Ingredients:

• 2 cups fresh strawberries, hulled and sliced
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon pure vanilla extract
• Pinch of salt

Instructions:

1. Prepare Strawberries: In a small bowl, combine the strawberries and lemon juice. Mash the strawberries slightly to release their juices. Let sit for 10 minutes.
2. Mix Ingredients: In a medium bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar is dissolved. Stir in the strawberries and their juices.
3. Chill Mixture: Cover and refrigerate for at least 2 hours, or overnight for best results.
4. Prepare Ice Cream Maker: Attach the frozen KitchenAid ice cream bowl to the stand mixer and set up the dasher.
5. Churn Ice Cream: Turn the mixer to the "Stir" (low) speed. Pour the chilled mixture into the frozen bowl. Churn for 20-30 minutes, or until the ice cream reaches a soft-serve consistency.
6. Freeze: Transfer the ice cream to an airtight container and freeze for at least 2 hours for a firmer texture.

4. Mint Chocolate Chip Ice Cream

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon pure peppermint extract
• Pinch of salt
• 1 cup mini chocolate chips or finely chopped chocolate

Instructions:

1. Mix Ingredients: In a medium bowl, whisk together the heavy cream, whole milk, sugar, peppermint extract, and salt until the sugar is dissolved.
2. Chill Mixture: Cover and refrigerate for at least 2 hours, or overnight for best results.
3. Prepare Ice Cream Maker: Attach the frozen KitchenAid ice cream bowl to the stand mixer and set up the dasher.
4. Churn Ice Cream: Turn the mixer to the "Stir" (low) speed. Pour the chilled mixture into the frozen bowl. Churn for 15 minutes, then add the chocolate chips. Continue churning for an additional 5-15 minutes, or until the ice cream reaches a soft-serve consistency.
5. Freeze: Transfer the ice cream to an airtight container and freeze for at least 2 hours for a firmer texture.
   
   

   5. Coffee Ice Cream

   Ingredients:

   • 2 cups heavy cream
   • 1 cup whole milk
   • 3/4 cup granulated sugar
   • 1/4 cup instant coffee granules
   • 1 teaspoon pure vanilla extract
   • Pinch of salt

   Instructions:

   1. Mix Ingredients: In a medium bowl, whisk together the heavy cream, whole milk, sugar, coffee granules, vanilla extract, and salt until the sugar and coffee are dissolved.
   2. Chill Mixture: Cover and refrigerate for at least 2 hours, or overnight for best results.
   3. Prepare Ice Cream Maker: Attach the frozen KitchenAid ice cream bowl to the stand mixer and set up the dasher.
   4. Churn Ice Cream: Turn the mixer to the "Stir" (low) speed. Pour the chilled mixture into the frozen bowl. Churn for 20-30 minutes, or until the ice cream reaches a soft-serve consistency.
   5. Freeze: Transfer the ice cream to an airtight container and freeze for at least 2 hours for a firmer texture.

   6. Pistachio Ice Cream

   Ingredients:

   • 1 1/2 cups shelled unsalted pistachios
   • 2 cups heavy cream
   • 1 cup whole milk
   • 3/4 cup granulated sugar
   • 1 teaspoon pure vanilla extract
   • Pinch of salt
   • Green food coloring (optional)

   Instructions:

   1. Prepare Pistachios: In a food processor, finely grind 1 cup of the pistachios. Coarsely chop the remaining 1/2 cup of pistachios and set aside.
   2. Mix Ingredients: In a medium bowl, whisk together the heavy cream, whole milk, sugar, ground pistachios, vanilla extract, and salt until the sugar is dissolved. Add a few drops of green food coloring if desired.
   3. Chill Mixture: Cover and refrigerate for at least 2 hours, or overnight for best results.
   4. Prepare Ice Cream Maker: Attach the frozen KitchenAid ice cream bowl to the stand mixer and set up the dasher.
   5. Churn Ice Cream: Turn the mixer to the "Stir" (low) speed. Pour the chilled mixture into the frozen bowl. Churn for 15 minutes, then add the chopped pistachios. Continue churning for an additional 5-15 minutes, or until the ice cream reaches a soft-serve consistency.
   6. Freeze: Transfer the ice cream to an airtight container and freeze for at least 2 hours for a firmer texture.

   7. Coconut Ice Cream

   Ingredients:

   • 1 can (14 ounces) coconut milk
   • 2 cups heavy cream
   • 3/4 cup granulated sugar
   • 1 teaspoon pure vanilla extract
   • Pinch of salt
   • 1/2 cup shredded coconut (optional)

   Instructions:

   1. Mix Ingredients: In a medium bowl, whisk together the coconut milk, heavy cream, sugar, vanilla extract, and salt until the sugar is dissolved.
   2. Chill Mixture: Cover and refrigerate for at least 2 hours, or overnight for best results.
   3. Prepare Ice Cream Maker: Attach the frozen KitchenAid ice cream bowl to the stand mixer and set up the dasher.
   4. Churn Ice Cream: Turn the mixer to the "Stir" (low) speed. Pour the chilled mixture into the frozen bowl. Churn for 15 minutes, then add the shredded coconut if using. Continue churning for an additional 5-15 minutes, or until the ice cream reaches a soft-serve consistency.
   5. Freeze: Transfer the ice cream to an airtight container and freeze for at least 2 hours for a firmer texture.

   8. Lemon Sorbet

   Ingredients:

   • 2 cups water
   • 1 1/2 cups granulated sugar
   • 1 cup freshly squeezed lemon juice
   • 1 tablespoon lemon zest

   Instructions:

   1. Make Simple Syrup: In a medium saucepan, combine the water and sugar. Bring to a boil over medium heat, stirring until the sugar is dissolved. Remove from heat and let cool.
   2. Mix Ingredients: In a medium bowl, combine the cooled simple syrup, lemon juice, and lemon zest.
   3. Chill Mixture: Cover and refrigerate for at least 2 hours, or overnight for best results.
   4. Prepare Ice Cream Maker: Attach the frozen KitchenAid ice cream bowl to the stand mixer and set up the dasher.
   5. Churn Sorbet: Turn the mixer to the "Stir" (low) speed. Pour the chilled mixture into the frozen bowl. Churn for 20-30 minutes, or until the sorbet reaches a slushy consistency.
   6. Freeze: Transfer the sorbet to an airtight container and freeze for at least 2 hours for a firmer texture.

   9. Cookies and Cream Ice Cream

   Ingredients:

   • 2 cups heavy cream
   • 1 cup whole milk
   • 3/4 cup granulated sugar
   • 1 teaspoon pure vanilla extract
   • Pinch of salt
   • 1 cup crushed chocolate sandwich cookies (e.g., Oreos)

   Instructions:

   1. Mix Ingredients: In a medium bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar is dissolved.
   2. Chill Mixture: Cover and refrigerate for at least 2 hours, or overnight for best results.
   3. Prepare Ice Cream Maker: Attach the frozen KitchenAid ice cream bowl to the stand mixer and set up the dasher.
   4. Churn Ice Cream: Turn the mixer to the "Stir" (low) speed. Pour the chilled mixture into the frozen bowl. Churn for 15 minutes, then add the crushed cookies. Continue churning for an additional 5-15 minutes, or until the ice cream reaches a soft-serve consistency.
   5. Freeze: Transfer the ice cream to an airtight container and freeze for at least 2 hours for a firmer texture.

   Enjoy experimenting with these delicious ice cream recipes!