Creamy KitchenAid Chocolate Ice Cream

This homemade chocolate ice cream is rich, smooth, and churns beautifully in the KitchenAid ice cream maker attachment. It’s an easy recipe with pantry staples and a deep cocoa flavour that makes it a crowd-pleaser.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• ½ cup unsweetened cocoa powder
• 2 oz semi-sweet chocolate, finely chopped (optional, for richer flavour)
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Freeze your KitchenAid ice cream bowl for at least 15 hours.
2. In a saucepan, whisk together cocoa powder, sugar, and half the milk. Warm gently until the sugar dissolves and the mixture is smooth.
3. Stir in chopped chocolate until melted (if using).
4. Remove from heat. Stir in the remaining milk, cream, vanilla, and salt.
5. Cover and refrigerate for at least 2 hours (overnight is best).
6. Assemble the KitchenAid ice cream attachment, start the mixer on “stir,” and slowly pour in the chilled base.
7. Churn for 20–25 minutes until soft-serve texture.
8. Transfer to a freezer-safe container and freeze 2–4 hours for scoopable consistency.

My Notes

• prepared custard the night before
• used Chipits semi-sweet chocolate chips, instead of chopping a square
• took about five hours in the freezer after churning to solidify into “hard” ice cream

Behind the Recipe

This recipe began as a ChatGPT suggestion, which I tested and tweaked in my own kitchen. I’m sharing these AI-assisted recipes to show how technology and home cooking can work together — always tested first, so you know they work in real life.