Chocolate Archives - SueBee Homemaker

Mocha Ice Cream

Suebee Homemaker — Thu, 16 Oct 2025 11:00:00 +0000

Mocha Ice Cream blends the bold flavors of coffee and rich cocoa into a smooth, creamy treat. Each bite is studded with mini chocolate chips for extra taste and texture. Watch out mocha lovers – this one’s for you!

Chocolate Espresso Ice Cream

If you’re a person that looks forward to that first sip of coffee every morning and you have a thing for chocolate – well, this recipe is for YOU! It’s got that perfect creamy texture plus some mini chocolate chips to add some crunch. A win/win!

I originally made this recipe without chocolate chips, but our oldest son insisted that I add them for more texture. Well, he was right (as usual). Don’t tell him though! LOL.

While I added a touch of Kahlua, you can totally leave it out. The coffee liqueur adds some creaminess to the ice cream, but if you don’t have it, just skip it. The ice cream will still be delish.

Why This Recipe Works:

STRONG COFFEE FLAVOR – We’re huge coffee lovers, and while we love our Toddy Cold Brew Coffee, using espresso powder really packs a punch in this ice cream recipe.
FOR CHOCOLATE LOVERS – This mocha ice cream recipe combines unsweetened cocoa powder and mini chocolate chips for a one-two punch of flavor. You’re going to love it!
CREAMY TEXTURE – This French-style ice cream is made with eggs to create a richer, creamier texture and a more velvety mouthfeel compared to Philadelphia-style ice cream (made without eggs).

What You’ll Need:

Whole Milk
Heavy Cream
Egg Yolks
Granulated Sugar
Cocoa Powder
Espresso Powder
Kahlua Liqueur (leave out if serving kids or if you don’t have it)
Vanilla Extract
pinch of salt
Mini Chocolate Chips

How to make Mocha Ice Cream:

Step 1
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. To a saucepan, combine the whole milk and heavy cream. Heat over medium heat to a temperature of 165 degrees F. (Do not boil.)

When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining sugar, cocoa powder, and espresso powder. Heat mixture back to 165 degrees, whisking frequently.

Step 2
Strain. Pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.

NOTE: While it’s not required to strain every homemade ice cream recipe, it’s important for this one (mostly to strain out a few last clumps of chocolate).

Step 3
Combine base ingredients. In a large measuring cup or bowl, combine the tempered egg mixture, Kahlua liqueur (optional), vanilla extract, and salt. Whisk until well combined.

Step 4
Chill. Place the liquid ice cream mixture in your refrigerator and chill for AT LEAST 3-4 hours, or until very cold.

You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)

Step 6
Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container, spreading evenly to all sides. Then add the mini chocolate chips and stir to combine.

Step 7
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Step 8
Serve. Add scoops of mocha ice cream to cones or individual serving bowls or cones.

Chocolate espresso ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

Tips for using a KitchenAid Ice Cream Attachment:

Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.

Recipe FAQs:

Why use espresso powder instead of brewed espresso?

Instant espresso powder works well and gives a strong coffee flavor without adding extra liquid.

How strong is the coffee flavor?

You can adjust the strength to your liking—start with two tablespoons of espresso powder and go from there.

What pairs well with mocha ice cream?

Mocha ice cream is delicious with brownies, chocolate sauce, whipped cream, or even a sprinkle of sea salt.

What kind of chocolate works best in mocha ice cream?

Unsweetened cocoa powder, dark chocolate, mini chocolate chips, or a mixture of these all work great depending on how rich or sweet you want it.

Do I need an ice cream maker to make mocha ice cream?

An ice cream maker gives the best texture, but you can make a no-churn version using sweetened condensed milk and whipped cream.

Other Delicious Ice Cream Flavors:

Take a look at all of our KitchenAid Ice Cream Recipes for even more variety!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Mocha Ice Cream Recipe

Mocha Ice Cream blends the bold flavors of coffee and rich cocoa into a smooth, creamy treat. Each bite is studded with mini chocolate chips for extra taste and texture. Watch out mocha lovers – this one's for you!

Course Dessert, Ice Cream

Cuisine American

Keyword chocolate espresso ice cream, mocha ice cream recipe

Prep Time 20

Cook Time 25

Chill Time 6

Total Time 6 45

Servings servings

Calories 497kcal

Author Sue Ringsdorf

Ingredients

2 cups whole milk
2 cups heavy cream
4 large egg yolks
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 Tablespoons espresso powder
1/4 cup Kahlua coffee liqueur – optional (you can skip it if desired)
1 Tablespoon vanilla extract
pinch of salt
1 cup mini chocolate chips

Instructions

Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. To a saucepan, combine the whole milk and heavy cream. Heat over medium heat to a temperature of 165 degrees F. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining sugar, cocoa powder, and espresso powder. Heat mixture back to 165 degrees, whisking frequently.
2 cups whole milk, 2 cups heavy cream, 4 large egg yolks, 1 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 2 Tablespoons espresso powder
Strain. Pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
NOTE: While it's not required to strain every homemade ice cream recipe, it's important for this one (mostly to strain out a few last clumps of chocolate).
Combine base ingredients. In a large measuring cup or bowl, combine the tempered egg mixture, Kahlua liqueur (optional), vanilla extract, and salt. Whisk until well combined.
1/4 cup Kahlua coffee liqueur, 1 Tablespoon vanilla extract, pinch of salt
Chill. Place the liquid ice cream mixture in your refrigerator and chill for AT LEAST 3-4 hours, or until very cold.
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.
You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)
Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container, spreading evenly to all sides. Then add the mini chocolate chips and stir to combine.
1 cup mini chocolate chips
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Serve. Add scoops of mocha ice cream to cones or individual serving bowls.

Notes

Chocolate espresso ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.
Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.

Nutrition

Rocky Road Ice Cream

Suebee Homemaker — Thu, 31 Jul 2025 11:00:00 +0000

Rocky Road Ice Cream is a rich and creamy chocolate ice cream mixed with crunchy nuts, soft mini marshmallows, and mini chocolate chips. This classic frozen treat is a delicious contrast of textures and flavors that may soon be your favorite flavor!

Best Rocky Road Ice Cream

If you love trying new ice cream flavors like we do, then I’ve got a treat for you! This Rocky Road ice cream is full of chocolate flavor and loaded with mix-ins like mini chocolate chips, marshmallows, and slivered almonds. You won’t be able to tell which part you like best!

Ever since we purchased a two-quart ice cream machine, we’ve been on a mission to share as many delicious ice cream flavors as possible. Before we ventured out on this, I’d say I could have lived on Oreo Ice Cream 100% of the time. Now? Gimme all the new flavors!

Why This Recipe Works:

FULL of TEXTURE and FLAVOR – We’ve got a creamy chocolate ice cream, pillowy marshmallows, plus crunchy almonds and chocolate chips.
CUSTOMIZABLE – This rocky road ice cream can easily be customized to your taste buds. Don’t like nuts? Skip them. Love marshmallows? Add more.
FOR CHOCOLATE LOVERS – We love the chocolate base of this simple recipe. Plus we’re adding chocolate chips for all of you chocolate lovers! You’re welcome.

What You’ll Need:

This ice cream recipe starts with a basic chocolate ice cream and incorporates three different mix-ins.

Dairy Ingredients – a combo of whole milk and heavy cream.
Egg Yolks – stabilizes the ice cream so it’s silkier, creamier, and lasts longer in the freezer.
Granulated Sugar – use more or less depending on your tastes
Cocoa Powder – the ingredient that makes this chocolate flavored
Vanilla Extract – we use the Watkin’s brand
Almonds – we use slivered almonds but you could also chop your own
Mini Marshmallows – or you could cut some large marshmallows into tiny pieces
Mini Chocolate Chips – or use chopped chocolate
A pinch of salt – to balance out the sweetness

How to make Rocky Road Ice Cream:

NOTE: Make sure the bowl of your ice cream maker has been frozen for at least 15 hours before using it to make ice cream. We store ours in our extra freezer so we can make ice cream on a whim!

Step 1
Temper the eggs. In a small bowl, combine the egg yolks and 1/4 cup of granulated sugar. Whisk well. Add the whole milk and cocoa powder to a saucepan and heat over medium heat, whisking often, until the mixture reaches 165 degrees F on a digital thermometer.

When the mixture reaches the desired temperature, use a measuring cup to drizzle some of the hot liquid (1/3 cup at a time) into the egg mixture while continually whisking. Then pour the egg mixture back into the pan plus the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.

Step 2
Combine all liquid ingredients. Add the tempered egg mixture to a large 8-cup measuring cup or bowl. Then add the heavy cream, vanilla extract, and pinch of salt.

Step 3
Chill. Place the liquid ice cream mixture into the refrigerator and chill until VERY COLD, or for at least four hours. We often chill it overnight.

Step 4
Toast almonds. Toast the almonds in a pan over medium heat until slightly browned and toasty. You’ll know they’re ready when you can smell them!

Step 5
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Let the ice cream churn until done. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.

Step 6
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container. (I occasionally use a pan for photography purposes.) Smooth it evenly to all sides of the container.

Step 7
Add mix-ins. Then add the toasted almonds, mini chocolate chips, and mini marshmallows. Stir together.

Step 8
Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

Step 9
Serve ice cream. Serve rocky road ice cream in small serving bowls or pile it high on top of sugar cones or waffle cones. You can also sprinkle extra toppings over the ice cream to serve.

Homemade ice cream will keep in an airtight container in the freezer for up to 3 months.

Recipe Tips:

Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours before making your ice cream.
Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Temper the eggs or use pasteurized eggs. If you don’t want to take the time to temper your eggs, you can buy pasteurized eggs in the store (if you can find them).
Transfer to an airtight container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Recipe FAQs:

What’s the history of rocky road ice cream?

Rocky Road ice cream was first introduced in the early 1920s. The flavor is believed to have been created by William Dreyer, a co-founder of Dreyer’s Ice Cream (now known as Dreyer’s or Edy’s in different regions).

What is a custard-based ice cream?

A custard-based ice cream, often referred to as French-style or Philadelphia-style ice cream, is made by creating a custard as the base for the ice cream. The custard typically consists of egg yolks, sugar, and a combination of milk and cream. This style of ice cream is known for its rich and creamy texture.

Can I customize the mix-ins?

You can customize Rocky Road ice cream by using different types of nuts, swapping out marshmallows for caramel bits, or adding other types of chocolate or candies. Just be sure to keep the balance between ingredients so the ice cream maintains its texture and flavor.

Other Ice Cream Flavors:

Here are some of our favorite flavors if you’re interested in trying others. Head to see all of our KitchenAid Ice Cream Recipes.

SOMETHING FUN – S’mores, Coffee Toffee, and Cinnamon
CHOCOLATEY – Dark Chocolate, Chocolate Fudge Brownie, and Nutella
FRUIT FLAVORED – Strawberry, Lemon Custard, and Blueberry
BASIC FLAVORS – Vanilla Bean, Oreo, and Mint Chip

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Rocky Road Ice Cream Recipe

Course Dessert

Cuisine American

Keyword rocky road ice cream

Prep Time 30

Cook Time 25

Chill Time 6

Total Time 6 55

Servings servings

Calories 550kcal

Author Sue Ringsdorf

Ingredients

5 large egg yolks
1 cup granulated sugar – divided
2 cups whole milk
1/2 cup unsweetened cocoa powder
2 cups heavy cream
pinch of salt
1-2 Tablespoons vanilla extract
1 ½ cups mini marshmallows
¾ cup chopped almonds
1/2 cup mini chocolate chips

Instructions

NOTE: Make sure the bowl of your ice cream maker has been frozen for at least 15 hours before using it to make ice cream.

Temper the eggs. In a small bowl, combine the egg yolks and 1/4 cup of granulated sugar. Whisk well. Add the whole milk and cocoa powder to a saucepan and heat over medium heat, whisking often, until the mixture reaches 165 degrees F on a digital thermometer.
When the mixture reaches the desired temperature, use a measuring cup to drizzle some of the hot liquid (about one cup total) into the egg mixture while continually whisking. Then pour the egg mixture back into the pan plus the remaining sugar – and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
5 large egg yolks, 1 cup granulated sugar, 2 cups whole milk, 1/2 cup unsweetened cocoa powder
Combine all liquid ingredients. Add the tempered egg mixture to a large 8-cup measuring cup or bowl. Then add the heavy cream, vanilla extract, and salt.
2 cups heavy cream, 1-2 Tablespoons vanilla extract, pinch of salt
Chill. Place the liquid ice cream mixture into the refrigerator and chill until VERY COLD, or for at least four hours. We often chill it overnight.
Toast almonds. Toast the almonds in a pan over medium heat until slightly browned and toasty. You'll know they're ready when you can smell them!
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Let the ice cream churn until done. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container. (I occasionally use a pan for photography purposes.) Smooth it evenly to all sides of the container.
Add mix-ins. Then add the toasted almonds, mini chocolate chips, and mini marshmallows. Stir together.
¾ cup chopped almonds, 1/2 cup mini chocolate chips, 1 ½ cups mini marshmallows
Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.
Serve ice cream. Serve rocky road ice cream in small serving bowls or pile it high on top of sugar cones or waffle cones. You can also sprinkle extra toppings over the ice cream to serve.

Notes

If you don’t want to take the time to temper your eggs, you can buy pasteurized eggs in the store (if you can find them).
You can customize Rocky Road ice cream by using different types of nuts, swapping out marshmallows for caramel bits, or adding other types of chocolate or candies.
Homemade ice cream will keep in an airtight container in the freezer for up to 3 months.

Nutrition

Moose Tracks Ice Cream Recipe

Suebee Homemaker — Thu, 10 Jul 2025 11:00:00 +0000

Moose Tracks Ice Cream is a rich and creamy vanilla ice cream swirled with thick fudge and loaded with peanut butter cups for the perfect balance of sweetness and texture. This indulgent ice cream is one your whole family will love!

Moose Tracks Ice Cream

Ice cream is an all-year-round thing here – not just for summertime! So get your churners out and make this delicious recipe stat! We’re constantly trying new recipes and while I do have some personal favorites, I love experimenting with any kind of custard concoction.

Guess what? I have a post including ALL of my 2-quart recipes. You can use any type of ice cream machine and adjust quantities if needed.. See all of our KitchenAid Ice Cream Recipes and choose your favorites!

Have you tried our Cookie Monster Ice Cream, Cinnamon Ice Cream, or Chocolate Fudge Brownie Ice Cream yet?

Why This Recipe Works:

SIMPLE TO MAKE – If you’ve tried some of my ice cream recipes, this one is not much different. You’ll need to use an electric churner (or KitchenAid in this case) and make hot fudge sauce if time allows. If you’d rather purchase hot fudge at the store, that’s fine too. (But my homemade fudge sauce is incredibly easy and makes two cups!)
FRENCH STYLE – This French-style ice cream means that it has a custard base which includes egg yolks. The eggs do need to be tempered for safety, but the process makes for the creamiest, softest texture. In my opinion, it’s a must!
CREAMY AND CHUNKY – The texture of this Moose Tracks recipe is creamy (from the vanilla custard base) and chunky from the bits of fudge sauce and peanut butter cups. The perfect texture and mouth feel!

What You’ll Need:

All of these simple ingredients are easily found at your local grocery store.

Whole Milk
Large Egg Yolks
Granulated Sugar
Heavy Cream
Vanilla Extract
Pinch of kosher salt
Hot Fudge Sauce – homemade hot fudge sauce (really easy to make!) or store-bought is fine
Reese’s Peanut Butter Cups – use the “extra mini” peanut butter cups or adjust accordingly

How to make Moose Tracks Ice Cream:

Step 1
Make hot fudge sauce. In a saucepan, melt butter. Then add chopped chocolate and stir until the chocolate melts. Add the granulated sugar and evaporated milk and simmer for five minutes on low. Remove from heat and add vanilla extract and a pinch of salt. Pour into a 16-ounce mason jar.

NOTE: You’ll want to make the hot fudge sauce ahead of time to allow it to fully cool. You can do this a day or so in advance as the fudge sauce stores well. This recipe makes two cups and you’ll need only one cup for the Moose Tracks recipe. Use the remainder for all of your ice cream parties or drizzle it on cakes and brownies!

Step 2
Temper the eggs. Use a whisk to combine the egg yolks and 1/4 cup of the sugar in a small bowl. Meanwhile, add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees F. Do not boil.

When the milk reaches the correct temperature, pour 1/2 cup at a time into the eggs/sugar mixture – whisking constantly and quickly. Then pour the egg mixture back into the pan, add the remaining sugar, and bring it back to a temp of 165 degrees (stirring often). The mixture should be thick and easily coat the back of a spoon. Remove from heat to cool slightly.

Step 3
Strain tempered eggs. If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.

Step 4
Combine ice cream base. In a large bowl or 8-cup measuring bowl, combine the tempered eggs mixture, heavy cream, vanilla extract, and a pinch of salt. Whisk until well combined.

Step 5
Chill. Place the liquid ice cream mixture in your refrigerator for several hours or until VERY COLD. I often place in the freezer for a bit if I’m in a hurry. You can also chill overnight if time allows.

Step 6
Slice the Reese’s peanut butter cups in half. Use a knife to slice the mini Reese’s peanut butter cups in half.

NOTE: These Reese’s cups are the ones that come unwrapped. They’re “extra” mini and just need to be halved. However, you could use the mini ones that have wrappers. Just unwrap and slice in approximately six pieces.

Step 7
Churn ice cream base. Start your 2-quart ice cream churner. (We use the KitchenAid ice cream attachment but any 2-quart machine works.) Pour the chilled vanilla ice cream mixture into the bowl attachment while it’s running. Let it churn until the ice cream rises to the top of the bowl and the machine starts to slow down slightly. This will take anywhere between 20-30 minutes.

Step 8
Transfer ice cream to an airtight container. After the ice cream is churned, add half of the base to the container (We occasionally use a pan for photography purposes.) and add 1/2 cup of hot fudge sauce and half of the Reese’s peanut butter cups. Stir gently. Then add the remaining vanilla ice cream base, another 1/2 cup of the hot fudge sauce, and the remaining peanut butter cups. Stir gently again.

Step 9
Freeze. Immediately place the ice cream container in the freezer for several hours to firm up. It will be extra soft right after churning and needs to set up for best results.

Step 10
Serve ice cream. Serve Moose Tracks ice cream in serving bowls, waffle cones, or between two cookies. You can add extra hot fudge or peanut butter cups, if desired. (And you may want to drizzle servings with some magic shell to get it extra crispy on top.)

Moose Tracks ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

Tips for using a KitchenAid ice cream attachment:

Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.

Recipe FAQs:

What can I use instead of peanut butter cups?

You can substitute peanut butter chips or chopped peanut butter cookies in a pinch.

How do I get the fudge to swirl properly?

Add the fudge in layers after churning the ice cream, then gently swirl it in with a knife or spatula before freezing.

What is the difference between French-Style and Philadelphia-Style ice cream?

French-style ice cream uses a custard base with egg yolks, making it richer, creamier, and smoother but requiring cooking. Philadelphia-style ice cream skips the eggs, resulting in a lighter, quicker-to-make treat with a cleaner flavor but a firmer texture.

Do I need an ice cream maker?

While an ice cream maker provides the best texture, you can use a no-churn method by folding whipped cream into sweetened condensed milk and freezing.

Other Delicious Ice Cream Recipes:

Kitchen Tools Used: (affiliate links)

I used these mini Reese’s peanut butter cups too.

xoxo ~Sue

Moose Tracks Ice Cream Recipe

Course Dessert, Ice Cream

Cuisine American

Keyword homemade ice cream, moose tracks ice cream

Prep Time 20

Cook Time 25

Chill Time 6

Total Time 6 45

Servings servings

Calories 639kcal

Author Sue Ringsdorf

Ingredients

2 cups whole milk
4 large egg yolks
1 cup granulated sugar
2 cups heavy cream
1-2 Tablespoons vanilla extract
a pinch of salt
7.6 oz. extra mini Reeses peanut butter cups – I used the mini peanut butter cups but any will work
1 cup hot fudge sauce – homemade fudge sauce or store-bought

Instructions

**SEE BLOG POST for step-by-step photos and tips on how to use a KitchenAid ice cream bowl attachment. Remember you can use any churner and adjust the quantities as needed.
Make hot fudge sauce. In a saucepan, melt butter. Then add chopped chocolate and stir until the chocolate melts. Add the granulated sugar and evaporated milk and simmer for five minutes on low. Remove from heat and add vanilla extract and a pinch of salt. Pour into a 16-ounce mason jar.
1 cup hot fudge sauce
Temper the eggs. Use a whisk to combine the egg yolks and 1/4 cup of the sugar in a small bowl. Meanwhile, add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees F. Do not boil.
When the milk reaches the correct temperature, pour 1/2 cup at a time into the eggs/sugar mixture – whisking constantly and quickly. Then pour the egg mixture back into the pan, add the remaining sugar, and bring it back to a temp of 165 degrees (stirring often). The mixture should be thick and easily coat the back of a spoon. Remove from heat to cool slightly.
4 large egg yolks, 1 cup granulated sugar, 2 cups whole milk
Strain tempered eggs. If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
Combine ice cream base. In a large bowl or 8-cup measuring bowl, combine the tempered eggs mixture, heavy cream, vanilla extract, and a pinch of salt. Whisk until well combined.
2 cups heavy cream, 1-2 Tablespoons vanilla extract, a pinch of salt
Chill. Place the liquid ice cream mixture in your refrigerator for several hours or until VERY COLD. I often place in the freezer for a bit if I'm in a hurry. You can also chill overnight if time allows.
Slice the Reese's peanut butter cups in half. Use a knife to slice the mini Reese's peanut butter cups in half.
7.6 oz. extra mini Reeses peanut butter cups
Churn ice cream base. Start your 2-quart ice cream churner. (We use the KitchenAid ice cream attachment but any 2-quart machine works.) Pour the chilled vanilla ice cream mixture into the bowl attachment while it's running. Let it churn until the ice cream rises to the top of the bowl and the machine starts to slow down slightly. This will take anywhere between 20-30 minutes.
Transfer ice cream to an airtight container. After the ice cream is churned, add half of the base to the container (We occasionally use a pan for photography purposes.) and add 1/2 cup of hot fudge sauce and half of the Reese's peanut butter cups. Stir gently. Then add the remaining vanilla ice cream base, another 1/2 cup of the hot fudge sauce, and the remaining peanut butter cups. Stir gently again.
Freeze. Immediately place the ice cream container in the freezer for several hours to firm up. It will be extra soft right after churning and needs to set up for best results.
Serve ice cream. Serve Moose Tracks ice cream in serving bowls, waffle cones, or between two cookies. You can add extra hot fudge or peanut butter cups, if desired. (And you may want to drizzle servings with some magic shell to get it extra crispy on top.)

Notes

You’ll want to make the hot fudge sauce ahead of time to allow it to fully cool. You can do this a day or so in advance as the fudge sauce stores well. This recipe makes two cups and you’ll need only one cup for the Moose Tracks recipe. Use the remainder for all of your ice cream parties or drizzle it on cakes and brownies!
The Reese’s cups used are the ones that come unwrapped. They’re “extra” mini and just need to be halved. However, you could use the mini ones that have wrappers. Just unwrap and slice in approximately six pieces.
Moose Tracks ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

Nutrition

Dark Chocolate Ice Cream

Suebee Homemaker — Thu, 15 Aug 2024 11:00:00 +0000

Dark Chocolate Ice Cream is a rich, custard-based dessert made with high-quality cocoa, offering an intense chocolate flavor. Its deep, bittersweet taste is complemented by a smooth, velvety texture, making it a decadent treat for chocolate lovers.

Best Chocolate Ice Cream

While we love our Chocolate Fudge Brownie Ice Cream and Chocolate Peanut Butter Ice Cream, this dark chocolate recipe is extra delicious. It’s ultra chocolatey, creamy, and super easy to make.

We’ve been using our KitchenAid ice cream attachment on repeat lately, testing new recipes and sharing with family and friends. On any given day, you’ll find multiple flavors of ice cream in our freezer. We store it in small containers and bring out multiple flavors when we have guests over – which is fun!

Other Ice Cream Flavors:

Here are some of our favorite flavors if you’re interested in trying others. Head to see all of our KitchenAid Ice Cream Recipes.

FRUIT FLAVORED – Strawberry, Lemon Custard, and Blueberry
BASIC FLAVORS – Vanilla Bean, Oreo, and Mint Chip
SOMETHING FUN – S’mores, Coffee Toffee, Cinnamon Ice Cream, and Nutella

Or try our new favorite Stracciatella Ice Cream!

Why This Recipe Works:

A SIMPLE RECIPE – We’re starting with a sweet cream custard-style base and adding two kinds of chocolate. Only eight simple ingredients for this ice cream recipe!
CREAMY AND DELICIOUS – This custard-based ice cream is creamy and extra delicious.
FOR CHOCOLATE LOVERS – Two kinds of dark chocolate make this recipe perfect for chocolate lovers!

Ingredients Used:

Egg Yolks
Granulated Sugar
Whole Milk
Heavy Cream
Dutch Cocoa
Dark Chocolate Baking Bar
Vanilla Extract
Kosher Salt

NOTE: I use the leftover egg whites for a simple egg white omelet. Don’t throw them out!

How to make Dark Chocolate Ice Cream:

NOTE: Make sure the bowl of your ice cream maker has been frozen for at least 15 hours before using it to make ice cream. We store ours in our extra freezer so we can make ice cream on a whim!

Step 1
Chop the chocolate. Chop the bittersweet chocolate bar into small pieces.

Step 2
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, drizzle one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.

Step 3
Add other ingredients. Then add the Dutch cocoa and chopped bittersweet chocolate and stir until melted and well combined. Then add the heavy cream and salt – and stir again. Simmer for a couple more minutes.

Remove mixture from the heat and add the vanilla extract.

Step 4
Strain. Place a fine mesh sieve over a large bowl and then pour the liquid ice cream into it. Discard any bits that are caught in the sieve.

Step 5
Chill. Place the large bowl of the liquid ice cream ingredients into the refrigerator and chill for at least four hours, or until VERY COLD.

Step 6
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Let the ice cream churn until done. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.

Step 7
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container. (I occasionally use a pan for photography purposes.) Smooth it evenly to all sides of the container.

Step 8
Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

Step 9
Serve ice cream. Serve dark chocolate ice cream in small serving bowls or pile it high on top of sugar cones or waffle cones. You can also sprinkle toppings over the ice cream like mini chocolate chips or chopped nuts.

** This recipe is for a 2-quart ice cream maker. If using a smaller size, you will need to adjust recipe quantities. Make sure your ice cream machine has enough room for the ice cream to expand as it freezes. If it doesn’t have room, it will stay in liquid form!

Recipe Tips:

Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours before making your ice cream.
Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Temper the eggs or use pasteurized eggs. If you don’t want to take the time to temper your eggs, you can buy pasteurized eggs in the store (if you can find them).
Transfer to an airtight container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Recipe FAQs:

Why is it necessary to temper the eggs?

Tempering helps ensure that the eggs reach a temperature high enough to kill any harmful bacteria, such as Salmonella, which can be present in raw eggs. Properly tempered and cooked eggs reduce the risk of foodborne illness.

Can I add mix-ins to my chocolate ice cream?

Yes, you can add mix-ins like chocolate chips, nuts, or fruit. Add them during the last few minutes of churning or fold them in by hand after churning.

What is a custard-based ice cream?

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Dark Chocolate Ice Cream

Course Dessert

Cuisine American

Keyword dark chocolate ice cream, homemade ice cream

Prep Time 25

Cook Time 25

Chill Time 6

Total Time 6 50

Servings servings

Calories 494kcal

Author Sue Ringsdorf

Ingredients

5 large egg yolks
1 cup granulated sugar – divided
1 3/4 cups whole milk
1/2 cup Dutch-processed cocoa powder
4 oz. bittersweet chocolate bar – chopped
2 1/4 cups heavy cream
2 Tablespoons vanilla extract
pinch of salt

Instructions

NOTE: Make sure the bowl of your ice cream maker has been frozen for at least 15 hours before using it to make ice cream. We store ours in our extra freezer so we can make ice cream on a whim!
Chop the chocolate. Chop the bittersweet chocolate bar into small pieces.
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, add remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
5 large egg yolks, 1 cup granulated sugar, 1 3/4 cups whole milk
Add other ingredients. Then add the Dutch cocoa and chopped bittersweet chocolate and stir until melted and well combined. Then add the heavy cream and salt – and stir again. Simmer for a couple more minutes.
Remove mixture from the heat and add the vanilla extract.
1/2 cup Dutch-processed cocoa powder, 4 oz. bittersweet chocolate bar, 2 1/4 cups heavy cream, pinch of salt, 2 Tablespoons vanilla extract
Strain. Place a fine mesh sieve over a large bowl and then pour the liquid ice cream into it. Discard any bits that are caught in the sieve.
Chill. Place the large bowl of the liquid ice cream ingredients into the refrigerator and chill for at least four hours, or until VERY COLD.
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running.
Let the ice cream churn until done. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container. (I occasionally use a pan for photography purposes.) Smooth it evenly to all sides of the container.
Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.
Serve ice cream. Serve dark chocolate ice cream in small serving bowls or pile it high on top of sugar cones or waffle cones.

Notes

Recipe Tips:

- Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours before making your ice cream.
- Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
- Temper the eggs or use pasteurized eggs. If you don’t want the take the time to temper your eggs, you can buy pasteurized eggs in the store (if you can find them).
- Transfer to an airtight container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Nutrition

S’mores Ice Cream

Suebee Homemaker — Thu, 06 Jun 2024 11:00:00 +0000

Homemade S’mores Ice Cream is a decadent frozen dessert elevated with chunks of hand-crushed graham crackers, velvety melted dark chocolate, and toasted mini marshmallows. This beloved campfire treat comes straight from my kitchen to yours!

Smores Ice Cream Recipe

Whether or not you enjoy good old-fashioned smores by the campfire in the wilderness or in your own backyard, there is just something special about this nostalgic treat. We grew up eating them – heavy on the toasted marshmallows (or should I say burnt!?) – and still enjoy them today.

Speaking of s’mores, try our delicious S’mores Cookie Bars next!

Why This Recipe Works:

DELICIOUS FLAVOR – This ice cream recipe does taste like s’mores with creamy chocolate, crunchy graham crackers, and toasty marshmallows. So good!
WORTH THE ADDED STEPS – You’ll need to add a couple of steps to this campfire recipe. Melt some chocolate, toast the mini marshmallows, and crumble the graham crackers. This is the BEST ice cream (and I know I say that a lot).
IMPRESSIVE FOR GUESTS – Your guests will absolutely love s’mores in ice cream form. I foresee a simple cook-out that includes Goat Cheese Burgers, Norma Jean’s potato salad, and Arugula Caprese Salad.
PERFECT SUMMER TREAT – While we love a simple homemade vanilla ice cream, this is truly one of our new favorite desserts. Such good stuff!

What You’ll Need:

Dairy – You’ll need both whole milk and heavy cream.
Large Egg Yolks
Granulated Sugar
Vanilla Extract
Bittersweet Chocolate – We’re melting the chocolate and adding it to the ice cream as it churns. If you’d rather use chocolate chips, feel free.
Graham Crackers – The graham cracker chunks are my personal favorite part of this classic s’mores ice cream!
Mini Marshmallows – I don’t recommend using marshmallow creme or marshmallow fluff. We like the flavor of the toasted marshmallows!
A pinch of salt

NOTE: I use the leftover egg whites for a simple egg white omelet. Don’t throw them out!

How to make S’mores Ice Cream Recipe:

Step 1
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.

NOTE: If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.

Step 2
Combine ice cream base. In a large bowl or 8-cup measuring cup, combine the tempered egg mixture, heavy cream, vanilla extract, and salt.

Step 3
Chill liquid ingredients. Place the liquid in the refrigerator and chill until VERY COLD, approximately four hours. You can chill it overnight as well.

Step 4
Melt chocolate. Chop the chocolate and add to a small saucepan. Add a little oil or butter and turn heat to medium-low heat. Melt the chocolate, stirring frequently. Remove pan from heat and let cool slightly.

Step 5
Crush the graham crackers. Use your hands to break up the graham crackers into small pieces.

Step 6
Toast mini marshmallows. Place the mini marshmallows on a baking sheet lined with parchment paper. Place in the oven and broil for just a couple of minutes or until marshmallows are browned on top.

Step 7
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running.

Step 8
Add chocolate. Let the ice cream churn for about 10-15 minutes before pouring the chocolate (in a thin stream) into the ice cream attachment as it mixes. Continue churning for another 15-20 minutes or so, or until the ice cream thickens and rises toward the top of the bowl. The mixer may slow down slightly.

The term “stracciatella effect” in the context of ice cream refers to the creation of delicate, thin chocolate shards or ribbons dispersed throughout the ice cream base. This effect is achieved by drizzling melted chocolate into the ice cream during the churning process.

If you don’t want to use the stracciatella method, simply add chunks of chocolate or chocolate chips to the churned ice cream insead.

Step 9
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container (or we occasionally use a loaf pan). Smooth it evenly to all sides of the container.

Step 10
Add graham cracker crumbs and gooey marshmallow. Then add the crushed graham crackers and toasty marshmallow on top of the ice cream. Gently stir the toppings into the ice cream base.

Step 11
Freeze. Place the ice cream in the freezer for several hours to firm up. It will be soft right after churning and needs to be frozen for awhile for best results.

Step 12
Serve. Scoop the ice cream into bowls or cones, and for an extra S’mores touch, drizzle with chocolate syrup and sprinkle crushed graham crackers on top. Enjoy!

Recipe Tips:

Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours before making your ice cream.
Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Temper the eggs or use pasteurized eggs. If you don’t want the take the time to temper your eggs, you can buy pasteurized eggs in the store (if you can find them).
Transfer to an airtight container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Recipe FAQs:

What is custard-style ice cream?

Can I use a different type of chocolate in this recipe?

You can experiment with different types of chocolate, such as dark chocolate or milk chocolate, based on your preferences.

Can I use chocolate chips instead of drizzling melted chocolate?

Yes, if you don’t want to use the “stracciatella effect”, simply add chopped chocolate or chocolate chips to the churned ice cream.

Can I use regular-sized marshmallows in s’mores ice cream?

If using regular-sized marshmallows, make sure you slice them in quarters before toasting for the ice cream.

Can I make s’mores ice cream ahead of time for special occasions?

Yes, you can make the ice cream a few days in advance and store it in the freezer. For best results, allow it to soften for a few minutes at room temperature before serving for a softer consistency.

Other KitchenAid Ice Cream Recipes:

So many ice cream flavors, so little time, right? Here are some of our favorite ice cream recipes.

Something fruity? Peach | Blueberry | Strawberry | Creamsicle | Strawberry Cheesecake | Lemon Custard
Chocolatey? Chocolate Peanut Butter | Nutella | Chocolate Fudge Brownie | Dark Chocolate Ice Cream | Moose Tracks Ice Cream Recipe
Classic? Vanilla Bean | Butter Pecan | Mint Chip | Oreo | Caramel Swirl
Something different? Peppermint Stick | Pumpkin | Coffee Toffee | Reese’s PB | Butterscotch | Cookie Monster Ice Cream

Try our Easy Hot Fudge Sauce and drizzle it on all the delicious ice cream!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

S’mores Ice Cream

Homemade S'mores Ice Cream is a decadent frozen dessert elevated with chunks of hand-crushed graham crackers, velvety melted dark chocolate, and toasted mini marshmallows. This beloved campfire treat comes straight from my kitchen to yours!

Course Dessert, Ice Cream

Cuisine American

Keyword homemade ice cream, s’mores ice cream

Prep Time 30

Cook Time 30

chill time 8

Total Time 9

Servings 1.5 cup servings

Calories 428kcal

Author Sue Ringsdorf

Ingredients

For the sweet cream base:

2 cups whole milk
5 large egg yolks
1 cup granulated sugar – divided
2 cups heavy cream
2 Tablespoons vanilla extract
a pinch of salt

For the add-in ingredients:

8 oz. bittersweet chocolate bar – melted
2-3 cups mini marshmallows – toasted
8 large graham cracker sheets – broken into pieces

Instructions

Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
5 large egg yolks, 1 cup granulated sugar, 2 cups whole milk
Combine ice cream base. In a large bowl or 8-cup measuring cup, combine the tempered egg mixture, heavy cream, vanilla extract, and salt.
2 cups heavy cream, 2 Tablespoons vanilla extract, a pinch of salt
Chill liquid ingredients. Place the liquid in the refrigerator and chill until VERY COLD, approximately four hours. You can chill it overnight as well.
Melt chocolate. Chop the chocolate and add to a small saucepan. Add a little oil or butter and turn heat to medium-low heat. Melt the chocolate, stirring frequently. Remove pan from heat and let cool slightly.
8 oz. bittersweet chocolate bar
Crush the graham crackers. Use your hands to break up the graham crackers into small pieces.
8 large graham cracker sheets
Toast mini marshmallows. Place the mini marshmallows on a baking sheet lined with parchment paper. Place in the oven and broil for just a couple of minutes or until marshmallows are browned on top.
2-3 cups mini marshmallows
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running.
Add chocolate. (see note below) Let the ice cream churn for about 10-15 minutes before pouring the chocolate (in a thin stream) into the ice cream attachment as it mixes. Continue churning for another 15-20 minutes or so, or until the ice cream thickens and rises toward the top of the bowl. The mixer may slow down slightly.
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container (or we occasionally use a loaf pan). Smooth it evenly to all sides of the container.
Add graham cracker crumbs and gooey marshmallow. Then add the crushed graham crackers and toasty marshmallow on top of the ice cream. Gently stir the toppings into the ice cream base.
Freeze. Place the ice cream in the freezer for several hours to firm up. It will be soft right after churning and needs to be frozen for awhile for best results.
Serve. Scoop the ice cream into bowls or cones, and for an extra S'mores touch, drizzle with chocolate syrup and sprinkle crushed graham crackers on top. Enjoy!

Notes

The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours before making your ice cream.
If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
The term “stracciatella effect” in the context of ice cream refers to the creation of delicate, thin chocolate shards or ribbons dispersed throughout the ice cream base. This effect is achieved by drizzling melted chocolate into the ice cream during the churning process.
Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!
You can make the ice cream a few days in advance and store it in the freezer. For best results, allow it to soften for a few minutes at room temperature before serving for a softer consistency.

Nutrition

Chocolate Fudge Brownie Ice Cream

Suebee Homemaker — Wed, 05 Jun 2024 11:00:00 +0000

Chocolate Fudge Brownie Ice Cream is a decadent and luscious frozen treat that combines rich chocolate ice cream with generous chunks of chewy, fudgy brownie pieces. The velvety texture of the chocolate base complements the indulgent swirls of fudge, creating the perfect dessert for chocolate lovers.

Chocolate Brownie Ice Cream

When you love chocolate ice cream and fudgy brownies, you put them together. A delicious answer for all you chocolate lovers out there.

Are you more of a chocolate lover or fruit lover? It’s hard to choose, right? During all of our recent ice cream testing lately, I loaded a bunch of it up in a large cooler and sent it to work with Mike. He and his coworkers had a variety of flavors to choose from – Coffee Toffee, Black Cherry, Homemade Vanilla Bean, Strawberry Cheesecake, and this one.

Ben & Jerry’s Chocolate Fudge Brownie Ice Cream

Have you ever tried Ben & Jerry’s version of chocolate brownie ice cream? It’s delicious, but this rich chocolate fudge ice cream is delicious too! I particularly love supporting Ben & Jerry’s when we’re out and about. I respect their practice of fair trade and racial justice (among other programs) as part of their greater-good mission in this world. Good work and good ice cream!

Why This Recipe Works:

EASY TO FIND INGREDIENTS – Just seven ingredients for the ice cream plus brownies. All of these basic ingredients can easily be found in most grocery stores.
LOADED WITH CHOCOLATE – We’re including cocoa powder in the ice cream and three types of chocolates in our Triple Chocolate Brownies. One can never have too much chocolate, right?
CREAMY TEXTURE – Our chocolate ice cream is super creamy and we prefer it a little melty. Those fudgy chunks of brownie goodness make it even better.
PERFECT FOR GUESTS – We love keeping a stash of homemade ice cream for company.

Ingredients Used:

Dairy – Whole Milk and Heavy Cream
Large Egg Yolks – We use cage-free eggs when we can.
Granulated Sugar
Unsweetened Cocoa Powder
Vanilla Extract
a pinch of salt
Brownie Bites

Our fudge brownies make the best chewy brownie bites to add to our creamy chocolate ice cream after we scoop it out of the ice cream maker.

How to make Chocolate Brownie Ice Cream:

Step 1
Make the brownies. I highly recommend making my Triple Chocolate Brownies for this recipe. I used about 1/3 of the recipe or two cups, but you can use more if you’d like! Otherwise, buy your favorite box mix.

Step 2
Chop the brownies. Let the brownies cool (if making homemade) and then chop them into small pieces. Store the brownie bites in the refrigerator or freezer until you’re ready to add them to the ice cream.

Step 3
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining sugar, and heat to 165 degrees.

Add the unsweetened chocolate and mix well. Remove from heat.

Step 4
Combine base ingredients. In a large measuring cup or bowl, combine the tempered eggs, heavy cream, vanilla extract, and salt. Whisk until well combined.

Step 5
Chill. Place the liquid egg mixture in your refrigerator and chill for AT LEAST 3-4 hours, or until very cold.

You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)

Step 7
Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container. Then add chilled brownie chunks to the top of the ice cream and stir in to create a fudge swirl.

Step 8
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Step 9
Serve. Add scoops of chocolate brownie ice cream to cones or individual serving bowls. Add a few extra brownie bites to the top of the ice cream, if desired.

Chocolate fudge brownie ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

Other Delicious Ice Cream Flavors:

Fruit-Flavored – Homemade Peach Ice Cream, Strawberry Ice Cream Recipe, Blueberry Ice Cream, or Lemon Custard Ice Cream
Classic – Butter Pecan Ice Cream, Homemade Vanilla Bean, or Mint Chip Ice Cream
Something Different – Coffee Toffee Ice Cream, Creamsicle Ice Cream, S’mores Ice Cream, or Black Forest Ice Cream

Try our Easy Hot Fudge Sauce to drizzle over all of the delicious ice cream!

Recipe FAQs:

Can I use store-bought brownies for this ice cream?

Yes, store-bought brownies or a simple box mix recipe can be used for chocolate fudge brownie ice cream. Just make sure you’re using great tasting brownies.

What are some toppings for chocolate brownie ice cream?

Popular toppings for this chocolate ice cream include whipped cream, chocolate syrup, caramel sauce, chopped nuts, and maraschino cherries.

Can I use other types of dairy for homemade ice cream?

You could try using half and half instead of whole milk, although the consistency will be slightly different. I don’t ever recommend using skim milk. Also, this recipe has not been tested with non-dairy options.

Why use only egg yolks, and not egg whites too?

Egg whites can create a slightly chewy or rubbery texture if not appropriately combined. Using just the egg yolks has a smoother, creamier consistency. That being said, you could try using the whole eggs and see if you notice a difference.

How should I prep my ice cream maker?

If using a KitchenAid Attachment, you’ll want to make sure your ice cream bowl is VERY cold. I recommend storing it in the back of your freezer if you have room for it.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Chocolate Fudge Brownie Ice Cream Recipe

Course Dessert

Cuisine American

Keyword chocolate fudge brownie ice cream, homemade ice cream

Prep Time 1

Cook Time 30

Total Time 1 30

Servings 1/2 cup servings

Calories 322kcal

Author Sue Ringsdorf

Ingredients

For the ice cream:

2 cups whole milk
1 cup granulated sugar – divided
4 large egg yolks
1/2 cup unsweetened cocoa powder
2 cups heavy whipping cream
2 Tablespoons vanilla extract
pinch of salt

For the brownies

2 cups chopped brownie bites – homemade is best (or store-bought)

Instructions

Make the brownies. I highly recommend making my Triple Chocolate Brownies for this recipe. I used about 1/3 of the recipe, or two cups, but you can use more if you'd like! Otherwise, buy your favorite box mix.
2 cups chopped brownie bites
Chop the brownies. Let the brownies cool (if making homemade) and then chop them into small pieces. Store the brownie bites in the refrigerator or freezer until you're ready to add them to the ice cream.
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, the remaining sugar, and heat to 165 degrees.
Add the unsweetened chocolate and mix well. Remove from heat.
4 large egg yolks, 1 cup granulated sugar, 2 cups whole milk, 1/2 cup unsweetened cocoa powder
Combine base ingredients. In a large measuring cup of bowl, combine the tempered eggs, heavy cream, vanilla extract, and salt. Whisk until well combined.
2 cups heavy whipping cream, 2 Tablespoons vanilla extract, pinch of salt
Chill. Place the liquid egg mixture in your refrigerator and chill for AT LEAST 3-4 hours, or until very cold.
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.
You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)
Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container. Then add chilled brownie chunks to the top of the ice cream and stir in to create a fudge swirl.
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Serve. Add scoops of chocolate brownie ice cream to cones or individual serving bowls. Add a few extra brownie bites to the top of the ice cream, if desired.

Notes

Nutrition

Chunky Monkey Ice Cream Recipe

Suebee Homemaker — Thu, 17 Aug 2023 11:00:00 +0000

This Chunky Monkey Ice Cream Recipe combines a sweet cream base with bananas, toasted walnuts, and chocolate chunks. The result is a classic ice cream that’s incredibly creamy, bursting with texture, and oozing with decadence.

Jerry’s Chunky Monkey Ice Cream

As Jerry says, “We monkeyed around with bunches of test batches until we had a winner: the nuttiest chocolatey-chunkiest concoction-gone-bananas you’ll ever go ape for!” He’s referring to HIS chunky monkey ice cream recipe while I’m merely making a copy cat recipe. Whoop!

Why This Recipe Works:

SIMPLE RECIPE – We start with a sweet ice cream base and add in bananas, walnuts, and chocolate.
EXTRA CREAMY TEXTURE – Thanks to the ratio of dairy ingredients, we have a creamier ice cream than many.
BEST FLAVOR – We love homemade banana bread (I mean, who doesn’t?) and the banana mixture adds incredible flavor.
THE PERFECT SCOOP – Chunky Monkey Banana ice cream makes the perfect scoop. This indulgent ice cream really does have the best texture – a little bit creamy and a little bit chunky – just like Ben & Jerry’s!

What You’ll Need:

Simple ingredients for a fantastic recipe!

Dairy – An equal ratio of whole milk to heavy whipping cream.
Eggs – We’re using four egg yolks for this ice cream.
Sugar – An equal amount of brown sugar and granulated sugar is used.
Bananas – The banana flavor is key to chunky monkey ice cream taste. It’s also a great way to use up over-ripe bananas.
Vanilla – Some vanilla extract adds incredible flavor, as usual. We love Watkin’s brand.
Toasted Walnuts – We love crunchy walnuts in this homemade ice cream recipe.
Dark Chocolate – You’ll add some chunks of chocolate to the churned ice cream.
A pinch of salt – You may want to add a pinch of salt to balance the sweetness.

KitchenAid Ice Cream Flavors

So tell me, which kind of ice cream do you want to make next? The following amazing ice cream recipes all use a KitchenAid Attachment (but a Cuisinart can be used in its place).

Something fruity? Peach | Blueberry | Strawberry | Creamsicle
Chocolatey? Chocolate Peanut Butter | Nutella | Rocky Road
Classic? Vanilla Bean | Butter Pecan | Mint Chip | Oreo | Caramel Swirl
Something different? Peppermint Stick | Pumpkin | Coffee Toffee | Reese’s PB
PLUS, you should try our Easy Hot Fudge Sauce and add it to your favorite ice cream!

Or head to a round-up post of ALL my KitchenAid Ice Cream Recipes!

Step 1
Temper eggs. Combine the egg yolks and 1/2 cup of granulated sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat to 165 degrees.

Step 2
Cook bananas. Combine the over-ripe bananas and brown sugar in a saucepan. Cook until the bananas break down, about 5-10 minutes. Then process them in a food processor until creamy.

Step 3
Combine sweet cream base. In a large measuring cup, combine the tempered eggs, cooked bananas, heavy cream, and vanilla extract. Stir well.

Step 4
Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

Step 5
Toast walnuts. Add the chopped walnuts to a nonstick pan over medium heat. Cook until nuts are fragrant and remove to cool.

Step 6
Chop dark chocolate. Use a sharp knife to chop the chocolate into small pieces.

Step 7
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn Chunky Monkey ice cream until it becomes thick and creamy.

You’ll see the ice cream start to thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)

Step 8
Add mix-ins. Pour the churned ice cream into a freezer-safe container. Add the mix-ins (toasted walnuts and chocolate chunks) and stir well.

Step 9
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Step 10
Serve. Serve the ice cream with some extra nuts, chocolate, and/or banana slices.

Recipe FAQs:

What is Chunky Monkey ice cream?

Chunky Monkey is a popular flavor of ice cream created by Ben & Jerry’s, an American ice cream company. It is a combination of banana ice cream, fudge chunks, and walnuts. While Jerry’s version uses real fudge, mine uses chocolate pieces instead.

Should I temper eggs for ice cream?

Tempering eggs for ice cream is an important step in the ice cream-making process that helps to ensure a smooth, creamy texture and prevent the formation of scrambled egg bits in the final product.

Are tempered eggs important for health reasons?

It is important to note that consuming raw or undercooked eggs can pose a risk of foodborne illness, as they may contain harmful bacteria such as salmonella. This is why it is important to cook eggs to the recommended temperature of 160°F (71°C) to ensure that any potential bacteria are killed.

Tips for using a KitchenAid Ice Cream Attachment:

Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours prior to making your ice cream.
Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Don’t overfill the bowl: Make sure not to overfill the freezer bowl with the ice cream mixture, as this can prevent it from churning properly. Leave about 1 inch of space at the top.
Start the mixer on a low speed: When you’re ready to start churning your ice cream, begin with the mixer on a low speed. You can gradually increase the speed as the mixture thickens.
Be patient: Churning ice cream can take anywhere from 20 to 40 minutes, depending on the recipe and the consistency you’re looking for. Be patient and don’t be tempted to stop the mixer too early, as this can result in a soupy texture.
Add mix-ins at the end: If you plan to add any mix-ins, such as chocolate chips or nuts, wait until the ice cream is almost fully churned before adding them in. This will ensure that they’re evenly distributed throughout the mixture.
Transfer to a container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Chunky Monkey Ice Cream Recipe

This Chunky Monkey Ice Cream Recipe combines a sweet cream base with bananas, toasted walnuts, and chocolate chunks. The result is a classic ice cream that's incredibly creamy, bursting with texture, and oozing with decadence.

Course Dessert

Cuisine American

Keyword banana ice cream, chunky monkey ice cream recipe

Prep Time 30

Cook Time 25

Chill Time 2

Total Time 2 55

Servings servings

Calories 587kcal

Author Sue Ringsdorf

Ingredients

3 medium over-ripe bananas
1/2 cup light brown sugar
1 ½ cup whole milk
4 large egg yolks
1/2 cup granulated sugar
2 cup heavy cream
2 Tablespoons vanilla extract
1 cup walnuts – toasted
4 oz. dark chocolate bar – chopped

Instructions

Temper eggs. Combine the egg yolks and 1/2 cup of granulated sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat to 165 degrees.
4 large egg yolks, 1/2 cup granulated sugar, 1 ½ cup whole milk
Cook bananas. Combine the over-ripe bananas and brown sugar in a saucepan. Cook until the bananas break down, about 5-10 minutes. Puree the mixture in a small food processor or blender until creamy.
3 medium over-ripe bananas, 1/2 cup light brown sugar
Combine sweet cream base. In a large measuring cup, combine the tempered eggs, cooked bananas, heavy cream, and vanilla extract. Stir well.
2 cup heavy cream, 2 Tablespoons vanilla extract
Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
Toast walnuts. Add the chopped walnuts to a nonstick pan over medium heat. Cook until nuts are fragrant and remove to cool.
1 cup walnuts
Chop dark chocolate. Use a sharp knife to chop the chocolate into small pieces.
4 oz. dark chocolate bar
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn Chunky Monkey ice cream until it becomes thick and creamy.
You’ll see the ice cream start to thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)
Add mix-ins. Pour the churned ice cream into a freezer-safe container. Add the mix-ins (toasted walnuts and chocolate chunks) and stir well.
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Serve. Serve the ice cream with some extra nuts, chocolate, and/or banana slices.

Notes

Tempering eggs for ice cream is an important step in the ice cream-making process that helps to ensure a smooth, creamy texture and prevent the formation of scrambled egg bits in the final product.

Nutrition

Black Forest Ice Cream

Suebee Homemaker — Thu, 01 Jun 2023 11:00:00 +0000

Black Forest Ice Cream combines rich dark cherry ice cream and chocolate brownie chunks. This decadent frozen treat is both sweet and tart and will definitely be your new go-to ice cream!

Take a look at all my KitchenAid Ice Cream Recipes!

Black Cherry Ice Cream

My ice cream obsession continues and I’m taking you along on my journey. Are you ready?

While Black Forest ice cream occasionally starts with a chocolate base, we’re starting off with a cherry base instead. But never fear, the creamy base is then studded with bits of brownies and dark chocolate. There is really nothing better than that, my friends.

Why This Recipe Works:

EASY TO PREP AHEAD – The cherry ice cream base can be refrigerated a day in advance of churning. You can also make the brownies ahead of time too.
FULL OF FLAVOR – This black forest ice cream recipe beats a plain ole vanilla ice cream any day of the week.
IMPRESSIVE FOR GUESTS – We love making this creamy ice cream for company! It’s always a fun and delicious dessert.

What you’ll need to make Cherry Ice Cream:

Simple ingredients for the most delicious dessert.

Dairy – An equal ratio of whole milk to heavy cream.
Eggs – We’re using four egg yolks for this ice cream.
Sugar – Some granulated sugar is included for sweetness.
Pure Vanilla Extract – Some vanilla extract adds incredible flavor, as usual. We love Watkin’s brand.
Cherry Extract – I purchased a high quality cherry extract on Amazon (linked below).
Frozen Cherries – You can use frozen sweet cherries or fresh cherries for this delicious treat. If using fresh cherries, you’ll need to remove the pits before making the compote.
Brownie Chunks – We went with a simple box brownie mix and used about 1/3 of it for this recipe.
Dark Chocolate – An optional ingredient but delicious in this recipe.

How to make Black Forest Ice Cream:

Step 1
Combine brownie batter. In a small bowl, combine the brownie mix, melted butter, egg yolk, and a couple of tablespoons of hot water. Stir to combine.

Step 2
Bake brownies. Pour brownie batter into a greased one-pound bread pan, and smooth to all sides of the pan. Bake in a 350-degree F oven for 16-18 minutes, or until done in the center.

Let brownies cool and then slice them into small pieces.

Step 3
Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat to 165 degrees.

Step 4
Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. After it cools off slightly, add the heavy cream, vanilla extract, cherry extract, and a pinch of salt. Whisk well.

Step 5
Make cherry compote. Combine the frozen cherries, 3/4 cup of sugar, and a dash of water in a small saucepan. Cook over medium heat for about 10 minutes, stirring frequently. Let cool slightly.

Step 6
Blend. Pour cherry mixture into a high-powered blender. Blend at high speed until well combined. Pour the cherry compote into the measuring cup with the other ingredients.

Step 7
Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

Step 8
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn cherry ice cream until it becomes thick and creamy.

You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)

Step 9
Add chocolate. Use a rubber spatula to spoon the ice cream into an ice cream storage container. Add the brownie chunks and some chopped chocolate chunks (optional).

Step 10
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Pro-Tip: This ice cream would be great served with a drizzle of chocolate sauce!

More Ice Cream Flavors:

There are so many ice cream flavors to love. The following are a few of our favorites!

Tips for using a KitchenAid Ice Cream Attachment:

Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours prior to making your ice cream.
Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Don’t overfill the bowl: Make sure not to overfill the freezer bowl with the ice cream mixture, as this can prevent it from churning properly. Leave about 1 inch of space at the top.
Start the mixer on a low speed: When you’re ready to start churning your ice cream, begin with the mixer on a low speed. You can gradually increase the speed as the mixture thickens.
Be patient: Churning ice cream can take anywhere from 20 to 40 minutes, depending on the recipe and the consistency you’re looking for. Be patient and don’t be tempted to stop the mixer too early, as this can result in a soupy texture.
Add mix-ins at the end: If you plan to add any mix-ins, such as chocolate chips or nuts, wait until the ice cream is almost fully churned before adding them in. This will ensure that they’re evenly distributed throughout the mixture.
Transfer to a container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Kitchen Tools Used: (affiliate links)

You may also want to purchase some pure cherry extract for this ice cream recipe.

xoxo ~Sue

Black Forest Ice Cream

Black Forest Ice Cream combines rich dark cherry ice cream and chocolate brownie chunks. This decadent frozen treat is both sweet and tart and will definitely be your new go-to ice cream!

Course Dessert

Cuisine American

Keyword black forest ice cream, homemade ice cream, KitchenAid Ice Cream recipes

Prep Time 45

Cook Time 30

Chill Time 6

Total Time 7 15

Servings servings

Calories 554kcal

Author Sue Ringsdorf

Ingredients

For the brownies:

6 oz. Double Chocolate Ghirardelli brownie mix
1 large egg yolk
3 Tablespoons unsalted butter – melted
a splash of hot water

For the cherry sauce:

1 pound frozen dark cherries
3/4 cup granulated sugar

For the ice cream base

4 large egg yolks
1/4 cup granulated sugar
1 ¾ cups whole milk
1 ¾ cup heavy cream
1 Tablespoon vanilla extract
2 teaspoons cherry extract
pinch of salt
2 oz. dark chocolate

Instructions

Combine brownie batter. In a small bowl, combine the brownie mix, melted butter, egg yolk, and a couple of tablespoons of hot water. Stir to combine.
6 oz. Double Chocolate Ghirardelli brownie mix, 3 Tablespoons unsalted butter, 1 large egg yolk, a splash of hot water
Bake brownies. Pour brownie batter into a greased one-pound bread pan, and smooth to all sides of the pan. Bake in a 350-degree F oven for 16-18 minutes, or until done in the center.
Let brownies cool and then slice them into small pieces.
Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat to 165 degrees.
4 large egg yolks, 1/4 cup granulated sugar, 1 ¾ cups whole milk
Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. After it cools off some, add the heavy cream, vanilla extract, cherry extract, and a pinch of salt. Whisk well.
1 ¾ cup heavy cream, 1 Tablespoon vanilla extract, 2 teaspoons cherry extract, pinch of salt
Make cherry compote. Combine the frozen cherries, 3/4 cup of sugar, and a splash of water in a small saucepan. Cook over medium heat for about 10 minutes, stirring frequently. Let cool slightly.
1 pound frozen dark cherries, 3/4 cup granulated sugar
Blend. Pour cherry mixture into a high-powered blender. Blend at high speed until well combined. Pour the cherry compote into the measuring cup with the other ingredients.
Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn cherry ice cream until it becomes thick and creamy.
You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)
Add chocolate. Use a rubber spatula to spoon the ice cream into an ice cream storage container. Add the brownie chunks and some chopped chocolate chunks (optional).
2 oz. dark chocolate
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Pro-Tip: This ice cream would be great served with a drizzle of chocolate sauce!

Notes

Tips for using a KitchenAid Ice Cream Attachment:

Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours prior to making your ice cream.
Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Don’t overfill the bowl: Make sure not to overfill the freezer bowl with the ice cream mixture, as this can prevent it from churning properly. Leave about 1 inch of space at the top.
Start the mixer on a low speed: When you’re ready to start churning your ice cream, begin with the mixer on a low speed. You can gradually increase the speed as the mixture thickens.
Be patient: Churning ice cream can take anywhere from 20 to 40 minutes, depending on the recipe and the consistency you’re looking for. Be patient and don’t be tempted to stop the mixer too early, as this can result in a soupy texture.
Add mix-ins at the end: If you plan to add any mix-ins, such as chocolate chips or nuts, wait until the ice cream is almost fully churned before adding them in. This will ensure that they’re evenly distributed throughout the mixture.
Transfer to a container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Nutrition

Nutella Ice Cream

Suebee Homemaker — Mon, 13 Feb 2023 12:00:00 +0000

Nutella Ice Cream combines Nutella spread with a creamy sweet cream base. The combination of heavy whipping cream and whole milk make this homemade ice cream recipe extra silky and delicious!

Try some Raspberry Nutella Smoothies for more delicious Nutella recipes.

Homemade Nutella Ice Cream

Hey Nutella lovers! Get your electric ice cream maker out and let’s make the BEST homemade ice cream. This spread is simply dangerous to have sitting in our pantry, so let’s use it in a scrumptious way that you’ll make again and again. The whole family will love this one, trust me.

Why This Recipe Works:

SIMPLE RECIPE – We start with a sweet cream base and add in Nutella. Very similar to my creamy peanut butter recipe. Unlike our chocolate ice cream recipe that uses unsweetened cocoa powder, this Nutella ice cream recipe is far easier to mix together.
EXTRA CREAMY TEXTURE – Thanks to the ratio of dairy ingredients, we have a creamier ice cream than many.
THE PERFECT SCOOP – This soft and creamy ice cream is super easy to scoop thanks to a fairly hight fat ratio. Make it for special occasions and enjoy!

Try a scoop of this over a Heart Shaped Chocolate Cake!

KitchenAid Ice Cream Flavors

So tell me, which kind of ice cream do you want to make next? Try the following ice cream recipes too. They all use a KitchenAid Attachment or a Cuisinart can be used in it’s place.

Something fruity? Peach | Blueberry | Strawberry | Creamsicle | Raspberry
Chocolatey? Chocolate Peanut Butter | Rocky Road | Nutella
Classic? Vanilla Bean | Butter Pecan | Mint Chip | Oreo | Salted Caramel
Something different? Peppermint Stick | Pumpkin | Coffee Toffee | Reese’s PB | Black Forest

Or head to a round-up post of ALL my KitchenAid Ice Cream Recipes!

Ingredient Notes:

Simple ingredients for an amazing recipe!

Dairy – An equal ratio of whole milk to heavy cream.
Eggs – We’re using four egg yolks for this ice cream.
Sugar – Some granulated sugar is included for sweetness.
Nutella – You’ll need one cup of Nutella spread.
Vanilla – Some vanilla extract adds incredible flavor, as usual. We love the Watkin’s brand.

** This recipe is for a 2-quart ice cream maker. If using a smaller size, you will need to adjust recipe quantities. Make sure your machine has enough room for the ice cream to expand as it freezes. If it doesn’t have room, it will stay in liquid form!

Step 1
Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining sugar, and heat again to 165 degrees.

Step 2
Add Nutella. While the tempered egg mixture is still hot, add the Nutella spread to the pan and whisk until soft and fully combined.

Step 3
Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. After it cools off a bit, add the heavy cream, vanilla extract, and a pinch of salt. Whisk well.

Step 4
Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

Step 5
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn Nutella ice cream until it becomes thick and creamy.

You’ll see the ice cream start to thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)

Step 6
Freeze. Pour Nutella ice cream into a freezer-safe container. Place airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Step 7
Serve. Serve the ice cream with some Ferrero Rocher chocolates or chopped hazelnuts.

Recipe FAQs:

What is Nutella?

Nutella is a sweetened chocolate hazelnut spread. It was manufactured by the Ferrero, an Italian company, and first entered the market in 1964.

What are Ferrero Rochers chocolates?

Ferrero Rocher chocolates consists of a whole roasted hazelnut encased in a thin wafer shell filled with hazelnut chocolate and covered in milk chocolate and chopped hazelnuts.

Should I temper my eggs?

You’ll want to temper your eggs so that they are safe to eat in raw form. You can also use pasteurized eggs instead if you can find them in the grocery store.

Many people use raw eggs in their ice cream and other desserts. In fact, my parents used regular raw eggs in their ice cream back in the day and nobody got sick. However, I like to temper eggs to be on the safe side. This is a must if you are serving the elderly, or anyone with a health condition.

Tips for using a KitchenAid Attachment:

Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Nutella Ice Cream

Nutella Ice Cream combines Nutella spread with a creamy sweet cream base. The combination of heavy whipping cream and whole milk make this homemade ice cream recipe extra silky and delicious!

Course Dessert

Cuisine American

Keyword homemade ice cream, KitchenAid Ice Cream recipes, nutella ice cream

Prep Time 20

Cook Time 30

chill time 6

Total Time 6 50

Servings servings

Calories 550kcal

Author Sue Ringsdorf

Ingredients

4 large egg yolks
3/4 cup granulated sugar – divided
2 cups whole milk
2 cups heavy cream
1 cup nutella
2 Tablespoons vanilla extract
a pinch of salt

Instructions

Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining 1/2 cup of sugar, and heat again to 165 degrees.
4 large egg yolks, 3/4 cup granulated sugar, 2 cups whole milk
Add Nutella. While the tempered egg mixture is still hot, add the Nutella spread to the pan and whisk until soft and fully combined.
1 cup nutella
Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. After it cools off a bit, add the heavy cream, vanilla extract, plus a pinch of salt. Whisk well.
2 cups heavy cream, 2 Tablespoons vanilla extract, a pinch of salt
Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn Nutella ice cream until it becomes thick and creamy.
You’ll see the ice cream start to thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)
Freeze. Pour Nutella ice cream into a freezer-safe container. Place airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Serve. Serve the ice cream with some Ferrero Rocher chocolates or chopped hazelnuts.

Notes

Tips for using a KitchenAid Attachment:

Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

Nutrition

Reese’s Peanut Butter Ice Cream

Suebee Homemaker — Thu, 17 Mar 2022 09:27:00 +0000

Reese’s Peanut Butter Ice Cream takes vanilla up a notch with the addition of creamy peanut butter and Reese’s cups. This one isn’t just for peanut butter lovers, friends!

Take your peanut butter adoration to new heights with the best Chocolate Chip Peanut Butter Blondies, Dark Chocolate Peanut Butter Skillet Cookie, and some simple No Bake Peanut Butter Bars!

Reese’s Ice Cream

Another new ice cream recipe to share! WOOT! If you haven’t noticed, I’ve got SO MANY recipes on the blog now just waiting to be tried by y’all. Just in case you need to be reminded – ice cream is THE BEST dessert of all time, and should be enjoyed all year long!

This recipe? It’s definitely one of my favorites. That creamy peanut butter adds incredible flavor and you’ll love the little bites of peanut butter cups too.

What kind of ice cream machine do you use? Four-quart, two-quart? Something else? Well, I’ve got recipes for both sizes and they can all be easily adjusted to suit your needs.

To adjust my recipes, just change the serving size directly in the recipe cards. When you are filling your machine to start churning, ALWAYS leave room for expansion. If you made too much, do NOT add it all to the machine. Make sure you leave a couple of inches for the ice cream to expand and freeze.

Other Flavors:

So tell me, which kind of ice cream do you want to make next?

Something fruity? Peach | Strawberry | Blueberry | Very Berry | Nutella
Chocolatey? Double Chocolate | Chocolate Peanut Butter
Classic? Vanilla Bean | Butter Pecan | Cookies and Cream | Mint Chip | Oreo
Something different? Peppermint Stick | Pumpkin | Coffee Toffee

Ingredient Notes:

Dairy – An equal ratio of 2% milk to heavy cream. Two cups of each!
Eggs – We’re using four egg yolks for this ice cream.
Sugar – Some granulated sugar is included for sweetness.
Peanut Butter – I used creamy peanut butter for that ultimate creaminess factor.
Vanilla – Some vanilla extract adds incredible flavor, as usual.
Peanut Butter Cups – I used the mini-mini Reese’s Peanut Butter Cups. They come in a bag unwrapped. But feel free to just chop up regular-sized cups as well!

** This recipe is for a 2-quart ice cream maker. If using a smaller size, you will need to adjust recipe quantities. Make sure your machine has enough room for the ice cream to expand as it freezes. If it doesn’t have room, it will stay in liquid form!

How to make Reese’s Peanut Butter Ice Cream

Step 1
Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the milk into a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, drizzle about one cup of it into the eggs/sugar, whisking constantly. Then pour the egg mixture back into the pan, plus the remaining 1/2 cup sugar, and heat to 165 degrees.

Step 2
Add peanut butter. Add the peanut butter to the tempered egg mixture and stir until creamy.

Step 3
Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. Then add the heavy cream, vanilla extract, and a pinch of salt. Whisk well.

Step 4
Chill. Cover the mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

Step 5
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Let the mixer churn until the ice cream sets. You’ll see it start to thicken and rise toward the top of the bowl. The mixer may slow down slightly.

Step 6
Add Reeses peanut butter cups. Spoon the ice cream into a freezer-safe container and add the chopped Reeses peanut butter cups. Stir together.

Step 7
Freeze. Place the container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Step 8
Serve. Serve the ice cream with some extra Reese’s peanut butter cups, if desired!

Should I temper my eggs?

You’ll want to temper your eggs so that they are safe to eat in raw form. You can also use pasteurized eggs instead if you can find them in the grocery store.

Many people use raw eggs in their ice cream and other desserts. In fact, my parents used regular raw eggs in their ice cream, back in the day and nobody got sick. However, I like to temper eggs to be on the safe side. This is a must if you are serving the elderly, or anyone with a health condition.

Tips for using a KitchenAid Attachment:

Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

Kitchen Tools Used: (affiliate links)

I’ve listed three different ice cream machines, including two that I currently own.

xoxo ~Sue

Reese’s Peanut Butter Ice Cream

Reese's Peanut Butter Ice Cream takes vanilla up a notch with the addition of creamy peanut butter and Reese's cups. This one isn't just for peanut butter lovers, friends!

Course Dessert

Cuisine American

Keyword Reeses peanut butter ice cream

Prep Time 20

Cook Time 30

chill time 6

Total Time 6 50

Servings 1-cup servings

Calories 484kcal

Author Sue Ringsdorf

Ingredients

4 large egg yolks
3/4 cup granulated sugar – divided
2 cups 2% milk
2 cups heavy cream
1/2 cup creamy peanut butter
2 Tablespoons vanilla extract
pinch of salt
36 extra mini Reeses peanut butter cups – or about one cup chopped

Instructions

Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the milk into a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar, whisking constantly. Then pour the egg mixture back into the pan, plus the remaining 1/2 cup sugar, and heat to 165 degrees.
4 large egg yolks, 3/4 cup granulated sugar, 2 cups 2% milk
Add peanut butter. Add the peanut butter to the hot tempered egg mixture and stir until creamy.
1/2 cup creamy peanut butter
Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. Then add the remaining sugar, the heavy cream, vanilla extract, and pinch of salt. Whisk well.
2 cups heavy cream, 2 Tablespoons vanilla extract, pinch of salt
Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment – linked below.) and pour the chilled ice cream mixture into the bowl while it’s running. Let the mixer churn until the ice cream sets. You’ll see it start to thicken and rise toward the top of the bowl. The mixer may slow down slightly.
Add Reeses peanut butter cups. Spoon the ice cream into a freezer safe container and add the chopped Reeses peanut butter cups. Stir together.
36 extra mini Reeses peanut butter cups
Freeze. Place container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Serve. Serve the ice cream with some extra Reese’s peanut butter cups, if desired!

Notes

You’ll want to temper your eggs so that they are safe to eat in raw form. You can also use pasteurized eggs instead if you can find them in the grocery store.

Nutrition

Chocolate Peanut Butter Ice Cream

Suebee Homemaker — Fri, 16 Jul 2021 12:14:41 +0000

Let’s celebrate National Ice Cream Day with Chocolate Peanut Butter Ice Cream! Ultra creamy, chocolatey, and full of peanut butter, this one is for all you chocolate AND peanut butter lovers. Combine them, and you’ve got the best ice cream in the universe!

No matter which kind of ice cream maker you are using, you can adapt all of my ice cream recipes to fit. Be sure to try my recent Blueberry Ice Cream Recipe, Mint Chip Ice Cream, Cookies and Cream or fan-favorite Strawberry Ice Cream next!

Best Homemade Ice Cream

Yes, I know. I claim that every recipe I make is the BEST homemade ice cream recipe. But I swear that each time I try a new one, I’m confident that it’s the best EVER. Just humor me here, because I’m all about the moment.

I’m a huge lover of a chocolate and peanut butter combination, which is why this one is so amazing. If you don’t believe me, take a look at my Chocolate Chip Peanut Butter Blondies, my Chocolate Peanut Butter Banana Muffins, Chocolate Peanut Butter Oatmeal Balls, or my Chocolate Peanut Butter Ritz Cracker Cookies. We’ve got blondies, muffins, cookie balls, and cookies!

This is yet another ice cream in my series. I’ve been loving dreaming up new recipes to share with y’all, because is there really anything better than homemade ice cream? I say no.

As you may know, I’m also sharing a new pizza recipe each month alongside the ice cream series. So if you want to try a new pizza recipe, I recommend my Taco Pizza Recipe, my Meatball Pizza, or my Homemade French Bread Pizza. All are so good, and perfect for a pizza and ice cream party!

How to temper eggs:

You’ll want to temper your eggs so that they are safe to eat. You can also use pasteurized eggs instead if you can find them in the grocery store.

Pour the whole milk into a small saucepan and heat over medium heat until it reaches 160 degrees. stirring often. Do not boil.
In a small mixing bowl, combine the egg yolks and sugar and whisk well.
When milk reaches 160 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot milk into the eggs.
Then pour the contents of the bowl into the saucepan and place back on heat. Continue whisking and heating until the mixture reaches 160 degrees.
Add the cocoa powder and 1/2 the peanut butter to the hot mixture. Whisk until smooth.
Remove from heat and let cool.
Refrigerate.

egg yolks plus sugar

tempered egg mixture

cocoa powder + peanut butter

chilled liquid ice cream mixture

churned ice cream

Ingredients needed:

Dairy – An even amount of heavy cream and whole milk is needed.
Eggs – I used five egg yolks for this recipe.
Sugar – Just a cup of granulated sugar.
Vanilla – I always use Watkin’s Vanilla.
Peanut Butter – I used creamy peanut butter but you could use crunchy as well.
Chocolate – I used unsweetened cocoa powder.
Salt – Just a teaspoon of kosher salt.

frozen peanut butter

the ice cream plus frozen peanut butter

How to make chocolate peanut butter ice cream:

Prep. If using a KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.
Temper the eggs. See directions above.
Make frozen peanut butter chunks. Freeze 1/2 cup of peanut butter. Remove and slice carefully into small pieces. Freeze again. (This is an optional step. Instead of freezing the small chunks, you can simply add it with the other half of the peanut butter.)
Combine ice cream ingredients. In a large measuring bowl, combine the cooled tempered egg mixture (whole milk, eggs, sugar, peanut butter, and cocoa powder), the heavy cream and vanilla. Mix well and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
Churn. If using a KitchenAid attachment (as pictured below), start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
Remove. Use a rubber scraper to pour the ice cream out of the bowl into a freezer-safe container.
Add frozen peanut butter chunks. Then add the frozen peanut butter chunks to the ice cream and mix well.
Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

Tips for using a KitchenAid Attachment:

Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

Kitchen Items Used: (affiliate links)

xoxo ~Sue

Chocolate Peanut Butter Ice Cream

Let's celebrate National Ice Cream Day with Chocolate Peanut Butter Ice Cream! Ultra creamy, chocolate-y, and full of peanut butter, this one is for all you chocolate AND peanut butter lovers. Combine them, and you've got the best ice cream in the universe!

Course Dessert

Cuisine American

Keyword chocolate peanut butter ice cream, homemade ice cream

Prep Time 30

Cook Time 25

Chill Time 4

Total Time 4 55

Servings (1/2 cup) servings

Calories 294kcal

Author Sue Ringsdorf

Ingredients

2 cups whole milk
1 cup sugar
5 large egg yolks
1 cup creamy peanut butter – divided
1/2 cup unsweetened cocoa powder
2 Tablespoons vanilla
1 teaspoon kosher salt
2 cups heavy cream

Instructions

Prep. If using KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.
Make frozen peanut butter chunks. Freeze 1/2 cup of peanut butter. Remove and slice carefully into small pieces. Freeze again. (This is an optional step. Instead of freezing the small chunks, you can simply add it with the other half of the peanut butter.)
1/2 cup peanut butter

Temper the eggs:

Pour the whole milk into a small saucepan and heat over medium heat until it reaches 160 degrees. stirring often. Do not boil.
2 cups whole milk
In a small mixing bowl, combine the egg yolks and sugar and whisk well.
5 large egg yolks, 1 cup sugar
When milk reaches 160 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot milk into the eggs.
Then pour the contents of the bowl into the saucepan and place back on heat. Continue whisking and heating until the mixture reaches 160 degrees.
Add the cocoa powder and 1/2 the peanut butter to the hot mixture. Whisk until smooth. Remove and let cool. Refrigerate
1/2 cup unsweetened cocoa powder, 1/2 cup peanut butter

Make ice cream:

Combine ice cream ingredients. In a large measuring bowl, combine the cooled tempered egg mixture (whole milk, eggs, sugar, peanut butter, and cocoa powder), the heavy cream, and vanilla. Mix well and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
2 cups heavy cream, 2 Tablespoons vanilla, 1 teaspoon kosher salt
Churn. If using a KitchenAid attachment (as pictured below), start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
Remove. Use a rubber scraper to pour the ice cream out of the bowl into a freezer safe container
Add frozen peanut butter chunks. Then add the frozen peanut butter chunks to the ice cream and mix well.
Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

Video

Nutrition

You Scream, I Scream, We All Scream For Ice Cream! Yes! What else can help us chill off the summer. We are celebrating National Ice Cream Day in our #FestiveFoodies hosted by Radha from Magical Ingredients Join us for celebrating #NationalIcecreamDay with wonderful flavors of ice cream perfect for the summer.

Thai Tea Icecream by Magical Ingredients
Garlic Ice Cream by That Recipe
Homemade Peach Ice Cream by Fresh April Flours
Chocolate Peanut Butter Ice Cream by SueBee Homemaker
Blueberry Cheesecake Ice Cream by Jolene’s Recipe Journal
Cookies and Cream Ice Cream by House of Nash Eats
No Churn Chocolate Cherry Ice Cream by Hezzi-D’s Books and Cooks
Corn Ice Cream with Caramel by Lemon Blossoms
Vanilla Bean Ice Cream by Devour Dinner
Fresh Mint Chocolate Chunk Ice Cream by A Day in the Life on the Farm
Buttermilk Ice Cream by Our Good Life
Homemade Lemon Ice Cream by The Fresh Cooky
Dark Chocolate Ice Cream by Art of Natural Living
No Churn Blueberry Ice Cream by Life Love and Good Food

Mint Chip Ice Cream

Suebee Homemaker — Thu, 08 Apr 2021 12:11:41 +0000

Mint Chip Ice Cream is a classic recipe that we’ve enjoyed over the years. Combining dairy, sugar, vanilla, tempered eggs, and mini chocolate chips with just the right amount of creme de menthe makes this the tastiest ice cream!

Mint Ice Cream

After struggling with trying to achieve a nice minty flavor for this ice cream, trying peppermint in my first test, and mint extract in my second, I decided to give Creme de Menthe a try. MUCH better, and guess what? It does NOT taste like toothpaste! It’s delicious!

Creme de Menthe is always stocked in my liquor cabinet thanks to my Frozen Grasshopper Drinks, so adding it to my Mint Chip Ice Cream was a no brainer. There are only four ounces in this entire batch, but you’ll have to decide if it’s suitable for kids. My boys are already all grown up!

No matter which kind of ice cream maker you are using, you can adapt all of our ice cream recipes to fit. Be sure to try our Cookies and Cream or fan-favorite Strawberry Ice Cream next!

Ingredients needed:

Dairy – Both heavy cream and whole milk is needed.
Eggs – I used four egg yolks for this recipe.
Sugar – Just a cup of granulated sugar.
Vanilla – I always use Watkin’s Vanilla.
Creme de Menthe – To provide a perfect mint flavor!
Chocolate Chips – I used mini chocolate chips, but you could also use chopped chocolate.

How to temper eggs:

You’ll want to temper your eggs so that they are safe to eat. You can also use pasteurized eggs instead if you can find them in the grocery store.

Pour the whole milk into a small saucepan and heat over medium heat until it reaches 160 degrees. stirring often. Do not boil.
In a small mixing bowl, combine the eggs and sugar and whisk well.
When milk reaches 160 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot milk into the eggs.
Then pour the contents of the bowl into the saucepan and place back on heat. Continue whisking and heating until the mixture reaches 160 degrees.
Remove from heat and let cool. Refrigerate.

the whole milk

the eggs and sugar

the tempered egg mixture

It should coat the back of a spoon.

How to make mint chip ice cream:

Prep. If using a KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.
Temper the eggs. See directions above.
Combine ice cream ingredients. In a large measuring bowl, combine the cooled tempered egg mixture (whole milk, eggs, and sugar), the heavy cream, vanilla, and Creme de Menthe. Mix well and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
Churn. If using a KitchenAid attachment (as pictured below), start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
Remove. Use a rubber scraper to pour the ice cream out of the bowl into a freezer-safe container.
Add chocolate chips. Then add the chocolate chips to the ice cream and mix well.
Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

the ice cream mixture

the just-finished ice cream

This is officially the first ice cream recipe I’m sharing that uses a KitchenAid attachment. So simple to use, and it’s nice being able to mix it up quickly and without going outside (like we do when we use our four-quart mixer). You can also use any two-quart machine.

Tips for using a KitchenAid Attachment:

Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

Kitchen Items Used: (affiliate links)

xoxo ~Sue

Mint Chip Ice Cream

Mint Chip Ice Cream is a classic recipe that we've enjoyed over the years. Combining dairy, sugar, vanilla, tempered eggs, and mini chocolate chips with just the right amount of creme de menthe makes this the tastiest ice cream!

Course Dessert

Cuisine American

Keyword homemade ice cream, kitchenaid ice cream, mint chip ice cream

Prep Time 25

Cook Time 25

Chill Time 6

Total Time 6 50

Servings 1-cup servings

Calories 539kcal

Author Sue Ringsdorf

Ingredients

1 ¾ cups whole milk
4 large egg yolks
1 cup granulated sugar
2 ½ cups heavy cream
1 Tablespoon vanilla extract
1/2 cup creme de menthe
4 oz. mini chocolate chips

Instructions

PREP. If using a KitchenAid attachment to make this ice cream, be sure to place the bowl into the freezer for at least 15 hours prior to churning.
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, plus another 3/4 cup sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
4 large egg yolks, 1 cup granulated sugar, 1 ¾ cups whole milk
Combine mixture. In a large measuring bowl, combine the tempered egg mixture, heavy cream, vanilla extract, creme de menthe, and a pinch of salt. Mix well and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
2 ½ cups heavy cream, 1 Tablespoon vanilla extract, 1/2 cup creme de menthe
Churn. If using a KitchenAid attachment, start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked and chilled ingredients and let it churn until finished.
You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
Pour the ice cream into a freezer safe container, add chocolate chips, and mix well. Freeze for a couple of hours to firm it up.
4 oz. mini chocolate chips

Video

Notes

Creme de Menthe is always stocked in my liquor cabinet thanks to my Frozen Grasshopper Drinks, so adding it to my Mint Chip Ice Cream was a no brainer. There is only four ounces in this entire batch, but you’ll have to decide if it’s suitable for your kids. My boys are already all grown up!

Nutrition