I Want YOUR Recipe!

Mavis helped a lot of us score a sweet deal on the KitchenAid Ice Cream Attachment earlier this week.  Now I have it, and I want the advice from you who already own it.

So this week I’m turning the tables.  Instead of sharing a recipe, I’m asking for one!

What is your favorite ice cream recipe?

Leave it in the comments…  and share the link if you found it on a recipe blog!  THANKS!



KitchenAid KICA0WH Ice Cream Maker Attachment

Categories: Frozen Treats

Comments & Reviews

  • https://allrecipes.com/recipe/vanilla-ice-cream-ix/detail.aspx

    This is my grandmother’s recipe for vanilla ice cream but it uses lemon extract in addition to vanilla extract to make things a little more interesting. You can cut the recipe in half easily for a smaller-capacity ice cream freezer. You can also double the vanilla extract and leave out the lemon extract if you prefer. We have also made this using half egg nog and half milk for the holidays. It is spectacular. 🙂

  • I’m so excited I got mine before the price went up! I will be watching the comments to this post closely! 🙂

  • my favorite (because it is so easy) is dulce de leche ice cream. one can of sweetened condensed milk, one cup milk, one cup heavy cream and a pinch of cinnamon. Take the label off the can of sweetened condensed milk and put it in a saucepan full of water to cover the whole can. Boil for three hours making sure it is covered in water. let it cool and mix with other ingredients, chill in fridge for a few hours, then freeze in your ice cream maker. yum!

  • We are a dairy free household, but we love our kitchen aid ice cream maker we got as a wedding present! Our favorite is coconut ice cream. The best recipe I’ve found is https://www.epicurious.com/recipes/food/views/Coconut-Milk-Ice-Cream-with-Ginger-and-Lime-106860

  • Im jealous you already have yours! Mine does not get delivered until Wednesday!

  • That’s so funny you should ask that, because the only ice cream recipes I use are ones that don’t require an ice cream maker! They have raw eggs in them, but it’s possible to adjust the recipe to cook the egg if that makes you squeamish. Truth is, since the eggs are kept cold, you shouldn’t have to worry about getting sick from them.

    Here’s an easy Cookies and Cream recipe: https://www.food.com/recipe/cookies-and-cream-ice-cream-447753

    Here’s a trickier Chocolate Chip Cookie Dough recipe: https://www.food.com/recipe/chocolate-chip-cookie-dough-ice-cream-447756

  • I love to make a rich vanilla bean ice cream, then ad Wasabi……yes I said Wasabi. it is the perfect mixture of cold, sweet, spicy, creamy!!

  • So my recipe isn’t really ice cream- it’s more frozen yogurt but I swear it tastes identical to the tangy frozen yogurt at Red Mango or Spoon Me or other places. Super easy too. 2 cups plain yogurt, 1/2 cup sugar (can substitute splenda), 1/2 cup milk (any % works). Mix all together in a bowl and pour into your ice cream maker, let it mix for 20 minutes, add strawberries, chocolate chips or whatever else you like. So Good!

  • We love this frozen yogurt.

    8 C. plain yogurt
    3 C. frozen raspberries or sliced strawberries in syrup, thawed
    1 ½ C. sugar
    2 C. whipping cream

    Thoroughly combine all ingredients in mixing bowl. Freeze in ice cream maker.

    Sometimes we do half strawberry and half raspberry, and I usually buy the fat free yogurt. Soooooo Yummy!

  • I got mine for christmas a few years back and in the box came a nice little book with tons of recipes from vanilla and chocolate to sorbets, I hope you guys get one, its fantastic! if not post back and I will post them here

  • Sicilian gelato contains no eggs or cream, so it’s simpler, cheaper, and lower calorie. : )

    3 cups whole milk
    2/3 cup granulated sugar
    3/4 cup cocoa powder (unsweetened)
    1-1/2 tablespoons cornstarch

    In medium saucepan bring 2 cups of the milk to a simmer. Meanwhile, whisk the remaining cup of milk with the sugar, cocoa, and cornstarch. Scrape the cocoa mixture into the hot milk. Cook, stirring constantly until the mixture thickens and bubbles a little at the edges. Stir and cook for a minute longer.
    Strain through a fine wire-mesh strainer into a clean bowl and cool. Cover the surface of the mixture with plastic wrap and chill overnight. (You may also set the bowl over an ice bath and stir the hot gelato mixture frequently until cool).
    TO MAKE GELATO: Freeze according to the instructions with your ice cream maker. The mixture is thick to begin with and may take less time than average in the ice cream maker. Makes one scant quart ice cream.
    TO MAKE FUDGE POPS: Divide the chilled gelato base between the ice pop molds and place in the freezer overnight to set. These will have a slightly icy texture. (If you have an ice cream maker and would like a finer-textured fudge pop, freeze the gelato base according to the instructions with your ice cream maker and divide the mixture evenly between ice pop molds. Place in the freezer overnight to set.)


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