The Best Homemade Chocolate Ice Cream — KitchenAid Recipe
KitchenAid Chocolate Ice Cream Recipe
The Best Homemade Chocolate Ice Cream — Made Right in Your KitchenAid
Taking the whole family out for ice cream adds up fast. Making it at home is so much cheaper, and honestly, a lot more fun. This KitchenAid chocolate ice cream recipe is exactly what you need — rich, deeply chocolatey, and perfect for eating straight from the bowl or loading up with your favorite mix-ins.
“Taking the family for ice cream can get really expensive and buying it at the store gives me decision fatigue because everyone wants a different flavor. It is way cheaper (and more fun) to make this ice cream at home. This chocolate ice cream is the best for eating alone or for adding any kind of mix-in your heart desires. Set up an ice cream bar and let the kids go crazy.”
— Cathy Yoder, The REAL Air Fryer Queen at Empowered Cooks
If you’ve never used the KitchenAid Ice Cream Maker attachment before, it can feel a little daunting at first — but it’s actually one of the easiest attachments to use. The hardest part is remembering to freeze the bowl the night before! Once you get the hang of this recipe, you can use the same base to make just about any flavor of ice cream you want.
This is a custard-based recipe, which means the egg yolks cook into a silky base before churning. That’s what gives it that extra-rich, creamy texture that no-egg recipes just can’t quite match. It takes a little more prep than a simple stir-and-freeze method, but the results are absolutely worth it.
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Why You’ll Love This KitchenAid Chocolate Ice Cream
There are a lot of chocolate ice cream recipes out there, but this one stands out for a few reasons:
- Custard-based richness. The egg yolks create a creamy, scoopable texture that’s noticeably richer than no-egg versions.
- Only 5 ingredients. Sugar, cocoa powder, egg yolks, heavy cream, and half and half — that’s it.
- Works with any ice cream maker. The KitchenAid attachment is what Cathy uses, but this recipe works in any standard ice cream machine.
- Totally customizable. Eat it plain, fold in mix-ins, or use it as the base for ice cream sandwiches and sundaes.
- Way cheaper than the ice cream shop. A full batch costs a fraction of what you’d spend on a family outing — and tastes even better.
Ingredients for KitchenAid Chocolate Ice Cream
You only need five simple ingredients to make this homemade chocolate ice cream:
- 6 egg yolks
- 1 1/3 cups sugar
- 2/3 cup unsweetened cocoa powder, sifted
- 1 1/3 cups half and half
- 4 cups heavy whipping cream
For the richest chocolate flavor, use a good-quality unsweetened cocoa powder. Dutch-processed cocoa will give you a slightly deeper, smoother chocolate taste, while natural cocoa will be a bit brighter and more intense. Either works beautifully in this recipe.
Equipment You’ll Need
- KitchenAid Ice Cream Maker attachment (or any standard ice cream maker)
- Double boiler or a heatproof bowl set over a saucepan
- Whisk
- Wooden spoon
- Airtight freezer-safe container
Important: The KitchenAid ice cream bowl needs to be frozen for at least 15 hours before you start. Put it in the back of your freezer the night before so it’s completely solid and ready to go.
How to Make Chocolate Ice Cream in Your KitchenAid
This recipe comes together in about 20 minutes of active time, then needs several hours to chill and freeze. Here’s exactly how Cathy makes it:
Step 1: Make the Chocolate Custard Base
Add the 6 egg yolks, 1 1/3 cups sugar, 2/3 cup sifted cocoa powder, and 1 1/3 cups of half and half to a bowl and whisk together until smooth and well combined.
Transfer the mixture to a double boiler and cook over medium heat, stirring constantly with a wooden spoon, for about 5 to 7 minutes. You’re looking for the mixture to thicken enough to coat the back of the spoon — that’s when you know the custard is ready.
Step 2: Add the Heavy Cream
Carefully remove the bowl from the double boiler. Add the 4 cups of heavy whipping cream and whisk everything together until fully incorporated. Then place your bowl in the refrigerator to chill for about 2 to 3 hours.
Step 3: Churn in the KitchenAid
Attach the frozen ice cream bowl to your KitchenAid Ice Cream Maker attachment and turn it on to the stir setting. Pour the chilled chocolate mixture into the bowl while the mixer is running. Churn for about 20 minutes until the ice cream is firm and reaches a soft-serve consistency.
Step 4: Freeze Until Scoopable
Transfer the churned ice cream to an airtight freezer-safe container. Press a piece of plastic wrap directly onto the surface to prevent ice crystals from forming. Freeze for at least 2 hours before scooping and serving.
Tips for the Best KitchenAid Chocolate Ice Cream
- Freeze the bowl overnight. The bowl needs a full 15 hours in the freezer — ideally in the coldest part, toward the back. If the bowl isn’t frozen solid, your ice cream won’t churn properly.
- Don’t skip chilling the base. A warm or room-temperature mixture can cause the ice cream bowl to warm up too quickly during churning, giving you a soupy result instead of soft-serve.
- Stir the custard constantly. When cooking over the double boiler, keep that whisk or spoon moving the whole time. You don’t want the eggs to scramble.
- Sift your cocoa powder. This one small step prevents clumps and gives you a smoother, more evenly flavored ice cream.
- Use full-fat dairy. This isn’t the recipe to swap in low-fat alternatives — the fat in the heavy cream and half and half is what makes the texture so luxuriously creamy.
Mix-Ins & Variations
One of the best things about making ice cream at home is how easy it is to customize. Add any mix-ins during the last 2 to 3 minutes of churning, or fold them in by hand before transferring to the freezer container.
- Chocolate chip: Fold in mini chocolate chips for a classic chocolate chip ice cream.
- Rocky road: Add mini marshmallows, chopped toasted walnuts, and chocolate chunks.
- Mint chocolate: Stir in 1/2 teaspoon of peppermint extract before churning, plus mini chips.
- Cookies and cream: Fold in crushed Oreo cookies just before freezing.
- Peanut butter swirl: Drop spoonfuls of peanut butter into the container and swirl with a knife before the final freeze.
- Cherry chocolate chip: Add halved maraschino or fresh sweet cherries and chocolate chunks.
You can really add just about anything — the rich chocolate base is the perfect canvas for whatever your family loves most.
Storage & Freezing
You can eat it right away for a soft-serve style, or transfer it into a container and freeze it for later. Cathy loves storing hers in small reusable containers for easy single servings. The Insulated 2.5 Quart Ice Cream Tub is a great option — it’s slender enough to fit in the freezer door and the design makes scooping a breeze.
Stored properly with plastic wrap pressed directly onto the surface, homemade ice cream keeps well in the freezer for up to 2 weeks. If it gets very firm, let it sit on the counter for 5 to 10 minutes before scooping.
According to the USDA, dairy-based frozen desserts can be safely stored in the freezer for extended periods as long as they’re kept in an airtight container at a steady 0°F.
Frequently Asked Questions About KitchenAid Chocolate Ice Cream
Do I need to cook the eggs first?
Yes — this is a custard-based recipe, so the egg yolks are cooked with the sugar, cocoa, and half and half over a double boiler before churning. This gives the ice cream its rich, creamy texture and also makes it safe to eat.
Can I make this recipe without a KitchenAid ice cream attachment?
Absolutely! The recipe works with any standard ice cream maker. The KitchenAid attachment is what Cathy uses, but the churning process is the same regardless of machine.
What speed do I use on the KitchenAid?
Use the stir setting (the lowest speed) for the entire churning process. This is the correct speed for the ice cream attachment and gives you the best texture.
How long does it take to churn the ice cream?
About 20 minutes in the KitchenAid. The ice cream is ready when it reaches a soft-serve consistency. For scoopable ice cream, transfer to a container and freeze for at least 2 more hours.
Why didn’t my ice cream get thick enough while churning?
The most common reason is that the bowl wasn’t frozen long enough — it needs a full 15 hours. Also make sure your chocolate base was fully chilled before adding it to the bowl.
Can I make this without eggs?
This particular recipe is custard-based and relies on egg yolks for its rich texture. For an egg-free version, look for a Philadelphia-style recipe that uses only cream, milk, sugar, and cocoa — it’s simpler but slightly less creamy.
How many servings does this make?
This batch makes 8 servings of approximately 1 cup each.
KitchenAid Chocolate Ice Cream
Equipment
- Double boiler
- KitchenAid Ice Cream Maker Attachment
Ingredients
- 1 ⅓ cup sugar
- ⅔ cup cocoa
- 6 egg yolks beaten
- 1 ⅓ cup half and half
- 4 cups heavy whipping cream
Instructions
- 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
Nutrition
⭐⭐⭐⭐⭐ If you try it, I’d love to hear how it turned out! Please leave a comment and a star rating below — your reviews help other readers find recipes worth making, and they mean the world to a small business like ours. ❤️
More Easy Frozen Treats You’ll Love
- Easy No-Churn Homemade Ice Cream
- Copycat Wendy’s Frosty Recipe
- Oreo Ice Cream Cake Recipe
- 21 Homemade Ice Cream Recipes (Churn & No Churn)
- Frozen Swiss Roll Ice Cream Cake Recipe
Final Thoughts
This KitchenAid chocolate ice cream recipe is proof that the best ice cream doesn’t come from a shop — it comes from your own kitchen. With just five ingredients and that trusty mixer attachment, you can make a batch that beats anything in the freezer aisle. The custard base gives it a richness and creaminess that’s hard to top, and the mix-in possibilities are truly endless.
With 128 reviews and a 4.61-star rating from readers who keep coming back to make it again, this one has definitely earned its place in the summer recipe rotation. ⭐⭐⭐⭐⭐
If you give it a try, leave a comment below — Cathy loves hearing how it goes and what mix-ins you added!
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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!
You are welcome!! Glad you enjoyed it!
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.
This looks yummy! 1 question, is the nutritional information for the whole batch?
Hi Katherine! The batch makes 8 1-cup servings. The nutritional info is for one serving.
What speed do you use for the ice cream kitchen aid attachment when you churn it for 20 min?
A low to medium speed… enjoy!
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!!
Hi Alison! Glad you enjoyed this one! 🙂 And sadly, I don’t have a Vanilla Bean ice cream recipe… but that sure sounds delish!
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!
So sorry to hear that Martha!
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!
Oh I love this Pam! What an excellent option! Thank you for sharing!!
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
tomorrow.
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!
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.
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. https://amzn.to/38CWVgY
As for vanilla and salt, this recipe doesn’t call for it. You are welcome to add some and see how it goes.
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.
🙂 You are welcome Toni! Let me know how it turns out for you!
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?
@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? https://amzn.to/3gpj5rY
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.
I am working on one, Michelle! 🙂 I will respond to your comment when I have it!
@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? https://amzn.to/3gpj5rY
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!
Yay! So glad you enjoyed it – in December no less! 🙂 Thanks for sharing your experience!
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 savvysavingcouple.net, it has just the right amount of liquid to stay below the dasher for the entire churn time. No mess.
Thx for the tip!
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?
Good question, Betty. I haven’t tried this so I don’t know how well it will work, but I imagine it will! This article shares a little more about replacing chocolate for cocoa: https://www.bhg.com/recipes/how-to/bake/how-to-substitute-chocolate-pieces-for-unsweetened-cocoa-powder/. If you give it a try, I’d love to know how it turns out for you!
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!
How did it turn it out, Shannon?
I did this also and it worked perfect. Needed an extra minute though.
Thanks for the feedback, Debby!
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.
Hey Paul, thanks for sharing your feedback and insights! We appreciate it!
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.
Hello, I made this recipe recently, and it was delicious! Very rich. However, the consistency of this “ice cream” is more like a custard or soft-serve, and it does not freeze like typical ice cream (even after putting it in the freezer for days). This turned out to be an important distinction, as I tried to to use this for an ice-cream cake, and it did not turn out well due to it not freezing very thoroughly. Again, delicious, but just wanted to leave that note here for anyone else that needs a more typical ice cream consistency!
I am making this for the second time! Loved it the first time. If it turns out as good as the first time I made it, It will be a keeper in my home!!!!!!!!! Thank you!
This is the best homemade chocolate ice cream. This is way better than any store bought ice cream. Thank you for this recipe. I made it exactly as stated and it came perfect, it was not overly sweet at all.
We are so glad you loved it! Thanks for the rating!