Chocolate Kitchenaid Ice Cream Recipe

4.61 / 5 ( 125 Reviews )
66 Comments Jump to Recipe

Tub of kitchenaid ice cream with spoons in it

Homemade Chocolate Ice Cream in the KitchenAid

If you’ve never used the Kitchenaid Ice Cream Maker attachment before, it can be a bit daunting! It’s actually pretty easy to make ice cream in a Kitchenaid once you get the hang of it though.

I’m going to be walking you through how I make some delicious chocolate ice cream in my Kitchenaid mixer to show you just how simple it is. This recipe will also work for any ice cream maker! 

Homemade chocolate ice cream in the kitchenaid mixer

Kitchenaid Chocolate Ice Cream Ingredients

There are only 5 simple ingredients required for this Kitchenaid ice cream recipe:

  • Sugar
  • Cocoa
  • Egg yolks
  • Heavy cream
  • Half and half

(Find the exact measurements below, along with a printable version of this recipe)

Ingredients for kitchenaid chocolate ice cream

How to make Ice Cream with a Kitchenaid Mixer

You’re going to LOVE how easy this is! It only takes about 20 minutes to prep your ice cream, and then the rest of the time is just waiting for it to chill. Oh, and once you learn how to make this chocolate ice cream, you can make pretty much any flavor of ice cream you want in your Kitchenaid!

Step 1.

Whisking sugar, coco, eggs, and half and half together in a glass bowl

Start with 6 egg yolks, 2/3 cup of unsweetened sifted cocoa powder and 1 1/3 cups sugar. Add 1 1/3 cups of half and half and whisk together until smooth.

Then, transfer to a double boiler and cook over medium heat for about 5-7 minutes stirring constantly until it looks like this and coats the back of a wooden spoon nicely……

Step 2.

Adding heavy whipping cream to chocolate ice cream mixture

Carefully remove your ice cream mixture from the double boiler, add 4 cups of heavy whipping cream and whisk it together. After you have incorporated the heavy whipping cream place your bowl in the refrigerator to chill for about 2-3 hours.

Step 3.

Churning homemade ice cream in kitchenaid mixer

Next place your chilled ice cream mixture into your ice cream freezer (or if you’re like me… your KitchenAid Ice Cream Maker Attachment). You’ll want to churn the ice cream for about 20 minutes or so until it’s firm.

How to make ice cream with a kitchenaid

We All Scream for Ice Cream!

Woohoo! That’s all there is to this simple Kitchenaid ice cream recipe. Now you can feel confident making your own batch. 🙂

Once you’ve finished making your chocolatey goodness, you can eat it right away for a soft-serve style, or you can put it into a container and freeze it for later. I like to put my ice cream into small reusable plastic containers for easy single servings (when the kids go to bed… I like to sneak a bowl). OR…. you could:

Store Homemade Ice Cream in this Insulated 2.5 Quart Ice Cream Tub!

The tub is nice and slender and fits perfectly in my freezer (and even freezer door!). And I love how easily my ice cream scoop glides thru the ice cream thanks to the nice design of this container!

It even comes in four different colors! You can get it in a 1.5 quart sized container too.

Get this container here!

More Ice Cream Recipes:

Chocolate kitchenaid ice cream

Tub of kitchenaid ice cream with spoons in it

Chocolate Kitchenaid Ice Cream Recipe

Making your ice cream in your kitchenaid is incredibly easy! Follow this quick and easy homemade chocolate ice cream dessert recipe.
4.61 / 5 ( 125 Reviews )
Print Rate
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Serves: 8
Adjust Servings: 8


  • Double boiler
  • KitchenAid Ice Cream Maker Attachment



  • Whisk the sugar, cocoa, eggs, and half and half together until smooth
  • Then transfer to a double boiler and cook over med heat for about 5-7 minutes stirring constantly
  • Incorporate the heavy whipping cream
  • Place your bowl in the refrigerator to chill for about 2-3 hours
  • Place your chilled ice cream mixture into your ice cream freezer (or if you're like me... your KitchenAid Ice Cream Maker Attachment)
  • Churn for about 20 minutes or so or until firm
  • You can choose to eat your ice cream right away soft serve style or place the ice cream into reusable containers and freeze for later


Calories: 652kcal | Carbohydrates: 43g | Protein: 7g | Fat: 53g | Sodium: 70mg | Fiber: 2g | Sugar: 34g
Ingredients: Chocolate, Cocoa Powder, Egg, Half and Half, Heavy Cream, Sugar
Meal Type: Desserts, #StayHome, 4th of July, Summer
Categories: Cookies and Treats, Frozen Treats

Comments & Reviews

  • I have read this recipe three times and am still trying to figure out how it uses up milk?? I don’t see any in the recipe at all! Maybe because this ice cream would go great with a tall cold glass of it? 🙂 But it does look super delicious and easy, milk or no milk.

    • Your recipe is awesome! I added a little extra cocoa, chopped up marshmallows, walnuts, and milk chocolate chips. Then I added them about 2 mins before it was done churning. Delicious!! I’m making small batches and dropping them off on the doorsteps of my friends. They love it! 5 stars❤

      • I love your add-ins!! And what a fun gift to give to friends! I love this idea! Thanks for sharing and for the review! ❤️

    • Half and half is half cream and half milk.

  • Awesome. I love making vanilla ice cream in my attachment, but I wasn’t sure how to do this. I will leave the eggs out though as we don’t eat eggs. Normally recipes still turn out pretty good minus the eggs, so we will see.

  • Omg! I got my ice cream attachment for my Kitchenaid for Christmas. I just made this recipe and I’m in love! My daughter says it tastes just like “Belgian Chocolate” by Talenti! Thanks so much for the recipe!

  • I made this for New Years Day 2018. I cannot believe how WONDERFUL it is! Will make it over and over again !

    • Woo hoo! Glad you enjoyed! Thanks for sharing your results!

    • Followed recipe to a T, however it wouldn’t set in my kitchenaid . I let it rin for 40 minutes. And put in freezer. To much like soft serve. What could have gone wrong?

      • Hi Michelle, sorry to hear you didn’t have good results! It’s hard to say what went wrong. It could be that the bowl wasn’t frozen enough? One option is to put it back in the freezer after you churn for quite awhile to see if that helps it harden up.

  • Katherine Tompkins Shutte

    This looks yummy! 1 question, is the nutritional information for the whole batch?

  • What speed do you use for the ice cream kitchen aid attachment when you churn it for 20 min?

  • I just got my kitchenaid mixer ice cream maker attachment for Christmas & my husband has been bugging me to make some ice cream! So glad I found this recipe it was amazing!! I can’t wait to make it again & this time add chocolate chips like they requested!! Thank you so much!! Now I’m going to try to find a vanilla bean ice cream recipe. Do you have one that has vanilla bean in it? I loved this recipe I would love to see if your vanilla bean recipe, if you have one, is any good too!! Thanks for this recipe & in advance for your answer!!

  • I have a kitchen aid ice cream attachment. This recipe made too much for the machine! It almost locked it up! I had to take half out of the machine!

  • Is there a substitute for heavy cream?

  • Made this chocolate ice cream with my kitchen aid attachment tonight. By accident I used Special Dark Cocoa instead of regular Cocoa. Best mistake I ever made! It is by far one of the richest chocolately chocolate ice cream I have ever had. I will make this mistake again and again!

  • Tina, there is a difference between the “Double Broiler” in recipe n “Double Boiler” often used over another pan of liquid for indirect heat. I might try recipe but the deciding factor is: Do i still have to put Kitchenade ice cream attachment bowl in the freezer for 15 hours??? I was so excited to get it n was ready to make delicious ice cream throughout the summer. After reading directions it says bowl must be in freezer for 15 hours!!!! I dont have room in my chest freezer (Rastelli meat, Corkeys, etc take up room!!) n no room in refrigerator freezer so now its nearing winter n i still havent been able to make even one small dish of ice cream. Kitchenade fail!!!

    • The bowl has to be frozen to chill the ice cream as it churns. This is standard for all ice cream makers, and not just a special requirement for KitchenAid only. No matter which ice cream maker you have, you’ll need to make space in one of those freezers of yours if you want to make it at home.

    • How would this be her problem? She provided a recipe but does not stake claim for manufacturing your machine 🙄

  • you do not list milk in this recipe just half and half why?
    can i use whole milk instead of half and half in this recipe?
    i really like the a2 whole milk and i think it would go really well in
    this recipe. it is real whole milk just from a cow with only the
    a2 protein. please let me know really soon. i want to write down this recipe

    • You could definitely try Whole Milk, but half and half is still going to be thicker than whole milk, so your results may vary. If you test it out, be sure to let us know how it went!

  • Heather M. Last Whipple

    In your recipe ingredients you list 4 cups of Heavy cream then under that you list
    1 and 1/3 cups of half and half, so which one of those two do i use for this recipe?
    please let me know soon , i am going to be writing this down and i really need to know please.

    • You’ll use both. In step one you’ll see that you add the half and half right after you mix up the eggs, cocoa, and sugar. The heavy whipping cream comes in after you’ve heated on the double boiler.

  • Heather M. Last Whipple

    How much water do i put in my pot before i put the bowl of cocoa, egg, half and half , and sugar
    over the pot to cook it for 7 minutes? please let me know soon. i also do not see any Vanilla extract or salt
    listed in your ingredients, Why is this??? i am going to at least put in a little bit of Pure vanilla extract and some salt to this because i want to do this the right way,
    i do not want this to be a total disaster.

    • Do you have a double boiler? The amt of water you put in the bottom doesn’t matter as much. You just need enough so it doesn’t evaporate.

      As for vanilla and salt, this recipe doesn’t call for it. You are welcome to add some and see how it goes.

  • Heather M. Last Whipple

    i have not heard from you on my inquiry yet.
    i just want to know how much water to put in my pot before i put the egg mixture bowl over it
    and why you do not put vanilla extract in and salt in . i am going to put in at least some vanilla extract
    and salt in. you responded to my inquiry on the 2nd of this month ( January) with no problems, i
    do not understand why you did not respond to my inquiry from 6 days ago.
    i do not mean to offend you in any way. i just want to know a few things, that is all.
    i have never made homemade ice cream before, ever. It would help me greatly for my inquiries
    to be answered. please let me know really soon.

    • Sorry Heather, it looks like your last set of comments hit the spam folder so we weren’t notified. 🙂 Hopefully my answers above helped resolve your questions.

  • i do not have a double boiler, i do not want to go and buy one just for this.
    can’t i just use a regular ceramic non stick saucepan and heat the sugar half and half and egg that way instead in place of a double boiler? and besides i do not have anywhere to put a double boiler in my kitchen at all, we do not have a lot of cupboards for kitchen stuff
    please let me know. also you list both 1 1/3 cup half and half and
    4 cups heavy whipping cream
    which one do i use or are we to use both the half and half and the heavy cream in this recipe?
    please let me know

    • The double boiler helps keep the mixture from burning… as many creams/dairy products can. If you want to use your saucepan, you’ll just want to watch it carefully and stir constantly so it doesn’t burn on the bottom.

      And YES, you need half and half (added in step one above) as well as heavy whipping cream (which is added in step two).

      You’re welcome! Enjoy!

    • Heather…l just go to your nearest grocery store and purchase ice cream. Your complaints are exhausting

      • This made me laugh out loud. For a few minutes! I am looking forward to trying this recipe. The book that comes with the maker does not include a chocolate recipe, so I am happy to try this one. Thanks for posting it.

      • I apologize. But I have never made ice cream before from scratch. And I need a blogger with a whole lot of patience, and a whole lot of Kindness
        To help me. However looks like from this comment of yours that I am replying to that I cannot find that from you here on your blog. I am sorry for complaining I just wanted an easy way of learning how to make ice cream with my kitchen aid artisan stand mixer’s ice cream attachment
        Have a good day.

        • Heather, that comment was made by another reader, not by me, the blogger. I hope my above answers to your questions helped you successfully make this ice cream. I am here to provide help and answers, not to be critical of questions. I can see that since her name is Kathy (mine is Cathy), that you would think that I am the one who posted that comment. I edited hers to include an initial to help differentiate. Regardless, were you able to make the ice cream OK?

        • The blogger has been nothing but patient and kind. Your inability to follow directions and show gratitude is not the author’s problem. It’s not her fault you bought an ice cream maker and do not have the motivation to learn a new skill. The sense of entitlement you have to think that because she wrote a recipe on the internet she now owes it to you to hold your hand through a very easy process is insane

      • ThanK you! MY GOD what a miserable needy person!

  • What is the container you are using ? It looks like a casserole dish or some ceramic dish?

  • What dish did you put your ice cream in?

  • We LOVE this recipe! Is there a way to make it vanilla? Im worried since i wouldnt be using cocoa powder the recipe will be off and i cant find a good basic vanilla recipe.

  • @Lori – it was actually a very old bread pan lined with foil 🙂 BUT I have recently purchased this 2.5 quart insulated ice cream tub you might be interested in?

  • So have you ever had your kitchenaid ice cream attachment produce an ice cream that is icy with chunks of “butter” all throughout? I set mine on low and I whipped for about 25 minutes. How did it over churn my cream I wonder?

    • Oh that’s interesting! I’ve never had that happen… the only thing I can think of is that something happened during the cooking stage, when the cream was incorporated?

  • Delicious recipe! And very easy to follow and make! Made it with both my 9 and 6 year old girls 🙂 it made way more than 8 1 cup servings… **no complaints here YUM!

  • Delicious recipe! Very easy to make and to follow! Made some with my 9 and 6 year old girls 🙂 it made way more than 8 1 cup servings… **no complaints here- YUMMY!!! Gonna check periodically for a cookies and cream recipe of yours. Thanks!

  • Hi there! I came across your recipe on Pinterest and it looked promising. I’ve been reading all of the comments and they are backing up my theory that this is going to be a good recipe. However, I have one small favor to ask you: Would you please stop saying double “boiler” and use the proper term, which is double “boiler”? Thank you for letting me get that off my chest!

    • Thanks for this great basic chocolate ice cream recipe. I used dutch process cocoa and reduced the heavy cream, using one cup less. It came out deliciously creamy and light. I found that the kitchenaid ice cream maker cannot adequately churn the full amount of milk in this recipe because it makes about a cup too much ice cream base and when it has been churning awhile it overflows over the top of the dasher and makes quite a mess. Yet when reducing the heavy cream you still get a great creamy ice cream and there are so many nice additions one can makes to this yummy chocolate flavor, like fresh cherries, yum. Thanks for sharing your recipe with us. Those that want a great vanilla base, just search for, it has just the right amount of liquid to stay below the dasher for the entire churn time. No mess.

  • I think your recipe is great. I have one question, could you use about 8 oz bitter sweet chocolate instead of cocoa and melt into the half and half when it gets hot over the double boiler?

  • First time making ice cream and this turned out incredible! My neighbor’s kid had 3 bowls and came back the next day for another! However, I was a little worried because I felt like I didn’t churn it long enough since it seemed a bit “soupy” but after placing it in the insulated container that you recommended and let it sit overnight, it was perfect. Also, I did add an entire bag of Heath Crunch pieces at the end…amazing! However, next time I will churn it longer to get that soft serve look and manually fold in any toppings before adding to the container. I did have overflow but I’m assuming that was due to the bag of Heath Crunch. Thanks for the recipe! Also, if you have a vanilla recipe I would love to try that with caramel, bananas and Nilla Wafers.

  • This recipe looks promising using a double boiler instead of tempering the eggs (I get mixed results with every attempt). I am going to use a large sauce pan filled half way with plain water and a metal bowl for my double boiler. Wish me luck!

  • Hi Cathy,
    I was very excited to find your chocolate ice cream recipe specifically for the Kitchenaid attachment. It came out deliciously great, However, it was too much for the Kitchenaid as one other person said, so I did some conversion and here is what I am going to try next time:
    Sugar – 6 oz (by weight)
    Cocoa 1/2 cup
    Egg yolks 4
    Half & half 14 fluid oz
    Heavy whipping cream 2 2/3 cups
    I hop this can help someone else.

  • I adjusted the servings to 4 and it was the perfect amount for my new KitchenAid Ice Cream bowl. I also use the whole egg and not just the yolk and it did not affect it at all. I’ve made this three times and the result is always fabulous.

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