20 Unique kitchenAid stand mixer ice cream recipes

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Who doesn’t love a scoop of homemade ice cream? With a KitchenAid stand mixer and its handy ice cream maker attachment, you can whip up frozen treats that rival any shop-bought pint.

This guide is your ticket to exploring 20 deliciously different flavors, from timeless classics to wild new combos.

Whether you’re new to the kitchen or a baking pro, these recipes are simple, fun, and packed with flavor.

Looking for the best KitchenAid stand mixer? After testing several models, we found 3 standouts worth your attention.

Let’s grab a spoon and dive into this creamy adventure together!

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Classic Vanilla Bean Ice Cream

Nothing beats the pure, smooth taste of vanilla bean ice cream. Those tiny black flecks from real vanilla beans make every bite feel special, whether you dress it up with toppings or enjoy it solo. It’s the kind of dessert that never gets old.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 vanilla bean, split and scraped
• Pinch of salt

Instructions:

1. Grab a saucepan and mix the heavy cream, milk, sugar, vanilla bean seeds, and a pinch of salt.
2. Warm it up over medium heat, stirring now and then, until the sugar melts completely.
3. Take it off the heat and let it sit for 30 minutes so the vanilla flavor sinks in.
4. Pop the mixture in the fridge to chill for at least 2 hours—or overnight if you’ve got time.
5. Pour it into your KitchenAid ice cream maker and churn for 20-30 minutes until it’s soft and creamy.
6. Scoop it into a container and freeze for 2-4 hours to firm it up.

Scoop this beauty into a bowl and top it with whatever you fancy—think hot fudge or fresh fruit. It’ll keep in the freezer for up to two weeks, ready for whenever you need a sweet fix. Simple, classic, and oh-so-good.

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Dark Chocolate Fudge Ice Cream

If chocolate’s your thing, this dark chocolate fudge ice cream is calling your name. It’s rich, smooth, and packed with deep cocoa flavor that hits all the right spots. Perfect for late-night cravings or a cozy dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• ½ cup unsweetened cocoa powder
• 4 oz dark chocolate, chopped
• Pinch of salt

Instructions:

1. In a saucepan, whisk together the heavy cream, milk, sugar, cocoa powder, and salt.
2. Heat it over medium, stirring until the sugar and cocoa dissolve into a smooth mix.
3. Toss in the chopped dark chocolate and stir until it melts completely.
4. Let it cool a bit, then chill in the fridge for 2 hours.
5. Pour it into the KitchenAid ice cream maker and churn for 20-30 minutes.
6. Move it to a container and freeze for 2-4 hours to set.

This one’s a chocolate lover’s dream—try it with a pinch of sea salt on top for a little extra wow. Keep it in the freezer and sneak a scoop whenever you need a pick-me-up. It’s pure indulgence in every bite.

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Strawberry Basil Ice Cream

Strawberry basil ice cream is like summer in a bowl. The juicy sweetness of strawberries gets a fresh twist from basil’s herby kick, making it a dessert that’s bright and surprising. It’s a fun way to shake up your ice cream game.

Ingredients:

• 2 cups fresh strawberries, hulled and sliced
• ¾ cup granulated sugar, divided
• 2 cups heavy cream
• 1 cup whole milk
• 5-6 fresh basil leaves, chopped
• Pinch of salt

Instructions:

1. Toss the strawberries with ¼ cup sugar in a bowl and let them sit for 30 minutes to get juicy.
2. In a saucepan, warm the heavy cream, milk, remaining sugar, and salt until the sugar dissolves.
3. Stir in the chopped basil and let it sit for 15 minutes to soak up the flavor.
4. Blend the strawberries and their juice until smooth (strain if you want it extra silky).
5. Mix the strawberry puree into the cream, chill for 2 hours, then churn in the KitchenAid for 20-30 minutes.
6. Freeze in a container for 2-4 hours.

Serve this with a few basil leaves on top for a pretty touch, or pair it with shortbread for a light treat. It’s a refreshing scoop that captures the best of summer, no matter the season.

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Salted Caramel Swirl Ice Cream

Salted caramel swirl ice cream takes vanilla to a whole new level. The sweet, buttery caramel ribbons with a hint of salt make every spoonful a perfect mix of cozy and fancy. It’s a dessert that everyone will ask for seconds of.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 vanilla bean, split and scraped
• ½ cup salted caramel sauce
• Pinch of salt

Instructions:

1. In a saucepan, combine the heavy cream, milk, sugar, vanilla bean seeds, and salt, heating until the sugar melts.
2. Take it off the heat and let it sit for 30 minutes to soak in that vanilla goodness.
3. Chill the mix in the fridge for 2 hours.
4. Churn it in the KitchenAid ice cream maker for 20-30 minutes.
5. Just before it’s done, drizzle in the caramel sauce to make those tasty swirls.
6. Freeze for 2-4 hours in a container.

Sprinkle some flaky sea salt on top before serving for a flavor boost. This one’s great on its own or with a warm brownie—store it airtight and enjoy the swirly goodness whenever you like.

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Pistachio Cardamom Ice Cream

Pistachio cardamom ice cream is a little fancy and a lot delicious. The nutty pistachios mix with warm, spicy cardamom for a flavor that’s unique and comforting all at once. It’s a treat that feels like a special occasion.

Ingredients:

• 1 cup shelled pistachios, finely ground
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• ½ tsp ground cardamom
• Pinch of salt

Instructions:

1. In a saucepan, mix the heavy cream, milk, sugar, ground pistachios, cardamom, and salt.
2. Heat it up, stirring until the sugar dissolves and everything blends together.
3. Let it sit for an hour to let the flavors meld, then strain out the pistachio bits.
4. Chill the liquid in the fridge for 2 hours.
5. Churn it in the KitchenAid for 20-30 minutes, then freeze in a container for 2-4 hours.

Try this with a drizzle of honey or some chopped pistachios on top for crunch. It’s a classy dessert that’s perfect for a dinner party or a quiet night in—smooth, spiced, and totally memorable.

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Lemon Lavender Ice Cream

Lemon lavender ice cream is light, zesty, and a little flowery. The bright lemon cuts through the creaminess, while lavender adds a soft, calming vibe. It’s like a sunny day turned into dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• Zest of 2 lemons
• 1 tbsp dried culinary lavender
• Pinch of salt

Instructions:

1. Combine the heavy cream, milk, sugar, lemon zest, lavender, and salt in a saucepan.
2. Heat it until the sugar melts, stirring gently.
3. Take it off the heat and let it sit for 30 minutes to soak up the flavors.
4. Strain out the zest and lavender, then chill the mix for 2 hours.
5. Churn in the KitchenAid for 20-30 minutes and freeze for 2-4 hours.

Serve this in chilled bowls with a bit of lemon zest on top for a fresh look. It’s a lovely, light dessert that’s great after a big meal or just to enjoy on a warm afternoon.

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Coffee Toffee Crunch Ice Cream

Coffee toffee crunch ice cream is a wake-up call in dessert form. Bold coffee flavor meets sweet, crunchy toffee bits for a treat that’s full of energy and texture. It’s a must-try for coffee fans.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 2 tbsp instant coffee granules
• ½ cup toffee bits
• Pinch of salt

Instructions:

1. In a saucepan, mix the heavy cream, milk, sugar, instant coffee, and salt, heating until everything dissolves.
2. Let it cool a bit, then chill in the fridge for 2 hours.
3. Churn it in the KitchenAid ice cream maker for 20-30 minutes.
4. Toss in the toffee bits right at the end of churning.
5. Freeze in a container for 2-4 hours.

Scoop this into a cone or pour a shot of espresso over it for a fun twist. The mix of creamy coffee and toffee crunch makes it a lively dessert you’ll want to dig into again and again.

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Matcha Green Tea Ice Cream

Matcha green tea ice cream is earthy, bright, and totally eye-catching. The green tea powder gives it a unique taste that’s just sweet enough, perfect for a refreshing change. It’s a little taste of Japan in every scoop.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 2 tbsp matcha green tea powder
• Pinch of salt

Instructions:

1. In a saucepan, whisk the heavy cream, milk, sugar, matcha powder, and salt until smooth.
2. Heat it up, stirring until the sugar and matcha dissolve completely.
3. Cool it slightly, then chill in the fridge for 2 hours.
4. Churn in the KitchenAid for 20-30 minutes, then freeze for 2-4 hours.

Pair this with some fresh fruit or enjoy it solo—its bold color and flavor make it stand out. It’s a cool, calming dessert that’s as fun to look at as it is to eat.

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Dulce de Leche Ice Cream

Dulce de Leche ice cream is all about that sweet, caramel hug. The rich, toasty flavor wraps around you like a cozy blanket, making it hard to stop at one scoop. It’s comfort food, frozen style.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup granulated sugar
• 1 cup dulce de leche
• Pinch of salt

Instructions:

1. Warm the heavy cream, milk, sugar, and salt in a saucepan until the sugar melts.
2. Stir in the dulce de leche until it’s all smooth and mixed in.
3. Let it cool a little, then chill in the fridge for 2 hours.
4. Churn in the KitchenAid for 20-30 minutes and freeze for 2-4 hours.

Swirl in some extra dulce de leche before freezing if you’re feeling fancy. This one’s amazing with a warm brownie or just by itself—pure, sweet bliss in every bite.

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Rum Raisin Ice Cream

Rum raisin ice cream brings a little grown-up fun to the table. The plump raisins soaked in rum add a warm, boozy twist to the creamy vanilla base. It’s a dessert with personality.

Ingredients:

• ½ cup raisins
• ¼ cup dark rum
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 vanilla bean, split and scraped
• Pinch of salt

Instructions:

1. Soak the raisins in rum for at least an hour—or overnight for extra flavor.
2. In a saucepan, heat the heavy cream, milk, sugar, vanilla bean seeds, and salt until the sugar dissolves.
3. Let it sit for 30 minutes, then chill in the fridge for 2 hours.
4. Churn in the KitchenAid for 20-30 minutes, adding the rum-soaked raisins at the end.
5. Freeze for 2-4 hours.

Serve this in small bowls with a splash of rum on top if you’re feeling bold. It’s a rich, flavorful treat that’s perfect for a special night or a chilly evening.

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Vegan Coconut Mango Ice Cream

Vegan coconut mango ice cream is a tropical getaway in a bowl. Creamy coconut milk meets sweet mango for a dairy-free dessert that’s light and sunny. It’s proof you don’t need cream to make something delicious.

Ingredients:

• 2 cups full-fat coconut milk
• 1 cup mango puree (fresh or canned)
• ½ cup granulated sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Blend the coconut milk, mango puree, sugar, vanilla, and salt until it’s all smooth.
2. Chill the mix in the fridge for 2 hours.
3. Pour it into the KitchenAid ice cream maker and churn for 20-30 minutes.
4. Freeze in a container for 2-4 hours.

Top this with fresh mango chunks or toasted coconut for a little extra fun. It’s a breezy, tropical treat that’s great for everyone, vegan or not—just pure fruity goodness.

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Keto Chocolate Avocado Ice Cream

Keto chocolate avocado ice cream is a sneaky way to enjoy dessert without the carbs. The avocado makes it silky smooth, while the chocolate keeps it rich and satisfying. Healthy never tasted this good.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1 cup heavy cream (or coconut cream for dairy-free)
• ½ cup unsweetened cocoa powder
• ½ cup erythritol or keto sweetener
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Blend the avocados, heavy cream, cocoa powder, sweetener, vanilla, and salt until creamy.
2. Chill the mixture in the fridge for 2 hours.
3. Churn in the KitchenAid for 20-30 minutes, then freeze for 2-4 hours.

Add some sugar-free chocolate chips if you like a bit of crunch. This one’s best fresh, so scoop it up soon—it’s a guilt-free treat that’s big on flavor.

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Pumpkin Spice Ice Cream

Pumpkin spice ice cream is like fall in a scoop. Real pumpkin and cozy spices make it taste just like your favorite pie, only colder and creamier. It’s the ultimate autumn dessert.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup brown sugar
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• Pinch of salt

Instructions:

1. In a saucepan, warm the heavy cream, milk, brown sugar, spices, and salt until the sugar melts.
2. Stir in the pumpkin puree until it’s all mixed in.
3. Cool it a bit, then chill in the fridge for 2 hours.
4. Churn in the KitchenAid for 20-30 minutes and freeze for 2-4 hours.

Top this with whipped cream and a dash of cinnamon for a festive vibe. It’s a warm hug of a dessert that’s perfect for crisp days or holiday gatherings.

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Peppermint Patty Ice Cream

Peppermint patty ice cream is cool, minty, and full of holiday cheer. It’s like the candy you love, turned into a creamy scoop with chocolatey bits. A fun treat for winter nights.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 tsp peppermint extract
• ½ cup mini chocolate chips or chopped peppermint patties
• Pinch of salt

Instructions:

1. Heat the heavy cream, milk, sugar, and salt in a saucepan until the sugar dissolves.
2. Stir in the peppermint extract and let it cool.
3. Chill in the fridge for 2 hours, then churn in the KitchenAid for 20-30 minutes.
4. Add the chocolate chips or peppermint pieces at the end of churning.
5. Freeze for 2-4 hours.

Crush some candy canes on top for extra holiday sparkle. This one’s a joyful scoop that’s great after dinner or by the fire—festive and delicious.

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Cookies and Cream Ice Cream

Cookies and cream ice cream is a classic that never fails to please. Creamy vanilla packed with crunchy chocolate cookies—it’s simple, sweet, and always a hit. Kids and adults alike will love it.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 10-12 chocolate sandwich cookies, crushed
• Pinch of salt

Instructions:

1. Warm the heavy cream, milk, sugar, and salt in a saucepan until the sugar melts.
2. Stir in the vanilla and let it cool.
3. Chill in the fridge for 2 hours, then churn in the KitchenAid for 20-30 minutes.
4. Toss in the crushed cookies right before it’s done.
5. Freeze for 2-4 hours.

Scoop this into a cone or bowl and add more cookie crumbs if you’re feeling wild. It’s a no-fuss dessert that’s perfect for any day—timeless and tasty.

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Rocky Road Ice Cream

Rocky road ice cream is a party in every bite. Chocolate ice cream loaded with marshmallows, nuts, and chocolate chips—it’s a mix of textures that’s super fun to eat. A scoop of this is pure happiness.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• ½ cup unsweetened cocoa powder
• ½ cup mini marshmallows
• ½ cup chopped nuts (almonds or walnuts)
• ½ cup chocolate chips
• Pinch of salt

Instructions:

1. In a saucepan, heat the heavy cream, milk, sugar, cocoa powder, and salt until smooth.
2. Cool it slightly, then chill in the fridge for 2 hours.
3. Churn in the KitchenAid for 20-30 minutes.
4. Add the marshmallows, nuts, and chocolate chips at the end.
5. Freeze for 2-4 hours.

Drizzle some chocolate sauce on top for extra decadence. This one’s a wild ride of flavors and textures—great for sharing or keeping all to yourself.

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Honey Lavender Ice Cream

Honey lavender ice cream is sweet, floral, and oh-so-calming. The honey keeps it gentle, while lavender adds a touch of elegance. It’s a dessert that feels like a little escape.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 1 tbsp dried culinary lavender
• Pinch of salt

Instructions:

1. Heat the heavy cream, milk, honey, lavender, and salt in a saucepan until the honey dissolves.
2. Let it sit for 30 minutes to soak up the lavender flavor.
3. Strain it, chill for 2 hours, then churn in the KitchenAid for 20-30 minutes.
4. Freeze for 2-4 hours.

Serve this with a drizzle of honey or a few lavender buds for a pretty finish. It’s a soothing, delicate treat that’s perfect for winding down or impressing guests.

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Spicy Mexican Chocolate Ice Cream

Spicy Mexican chocolate ice cream is a bold adventure. Rich chocolate gets a kick from cinnamon and cayenne for a sweet-spicy combo that wakes up your taste buds. It’s not your average dessert!

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp ground cinnamon
• ¼ tsp cayenne pepper (or to taste)
• Pinch of salt

Instructions:

1. Mix the heavy cream, milk, sugar, cocoa, cinnamon, cayenne, and salt in a saucepan.
2. Heat it until everything dissolves into a smooth blend.
3. Cool it a bit, chill for 2 hours, then churn in the KitchenAid for 20-30 minutes.
4. Freeze for 2-4 hours.

Try a tiny scoop with a sprinkle of cayenne for extra heat. This one’s a thrilling mix that’s great for spice lovers or anyone up for something different.

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Earl Grey Tea Ice Cream

Earl Grey tea ice cream is smooth, classy, and full of tea-time charm. The bergamot flavor gives it a citrusy lift that’s subtle but special. It’s a dessert for tea lovers with a twist.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 3 Earl Grey tea bags
• Pinch of salt

Instructions:

1. Heat the heavy cream, milk, sugar, and salt in a saucepan until the sugar melts.
2. Add the tea bags and let them steep for 30 minutes.
3. Squeeze the bags gently, remove them, and chill the mix for 2 hours.
4. Churn in the KitchenAid for 20-30 minutes, then freeze for 2-4 hours.

Pair this with a slice of cake or enjoy it solo—its delicate flavor shines either way. It’s a refined scoop that’s perfect for a quiet afternoon or a fancy finish.

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Balsamic Strawberry Ice Cream

Balsamic strawberry ice cream is sweet, tangy, and a little fancy. The balsamic vinegar makes the strawberries pop in a way that’s totally unexpected and delicious. It’s a dessert that stands out.

Ingredients:

• 2 cups fresh strawberries, hulled and sliced
• ¾ cup granulated sugar, divided
• 2 cups heavy cream
• 1 cup whole milk
• 2 tbsp balsamic vinegar
• Pinch of salt

Instructions:

1. Mix the strawberries with ¼ cup sugar and let them sit for 30 minutes to get juicy.
2. In a saucepan, warm the heavy cream, milk, remaining sugar, and salt until the sugar dissolves.
3. Blend the strawberries with balsamic vinegar until smooth, then stir into the cream mix.
4. Chill for 2 hours, churn in the KitchenAid for 20-30 minutes, and freeze for 2-4 hours.

Drizzle a little balsamic on top before serving for a wow factor. This one’s a sophisticated treat that’s perfect for dinner parties or when you want something extra special.

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