My Creamy Vanilla Ice Cream Using My Kitchen Aid Mixer

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In this short post I wanted to share my technique for my creamy vanilla ice cream recipe without the use of an ice cream bowl or even an ice cream machine, while using only my kitchen aid stand mixer and its whisk or paddle attachment.

You might be wondering why I don’t just purchase an ice cream machine from Amazon, which cost a little over $50 bucks or better yet buy kitchen aid’s ice cream maker attachment and its pairing ice cream bowl?

Well, while both are viable options for some time in the future, I discovered that the current metal mixing bowl and the accompanying whisk and/or paddle attachment is accomplishing the same goal of making creamy and delicious ice cream and without that expense just yet, at least until I’m ready.

So really if you have a stand mixer of any kind, then go ahead and give this little hack or trick a try and let your mixer do its slow churn (i.e. whipping) especially when you find yourselves craving and screaming for ice cream. It’s not only do-able, but with rising prices, it’s simple and cost effective when you can make it at home with ingredients you already have in your fridge.

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Creamy Vanilla Ice Cream Made With My Kitchen Aid Mixer

No Ice Cream Machine? Well you can still enjoy creamy ice cream flavors! And here's how.

Keyword chocolate ice cream, desserts, ice cream, strawberry ice cream, vanilla ice cream
Prep Time 30 minutes
Total Time 12 hours
Servings 10

Ingredients

For the custard

  • 1-1/2 cups Heavy Cream
  • 1/4 cup Milk
  • 3 Large Eggs
  • 1/4 cup Sugar use Swerve granulated for sugar free

Instructions

  1. Place the kitchen aid bowl in the deep freezer if you have one or the kitchen freezer if you have some space. Allow it to get very cold for a minimum of 1 hour.

  2. Meanwhile, while the bowl is chilling, make the custard.

  3. Place the heavy cream, milk, sugar, and eggs in a bowl and whisk to combine the ingredients and then refrigerate for 30 minutes to 1 hour until the bowl has adequately chilled.

  4. Then place cold custard in the chilled bowl and let it slowly mix or whip for several minutes until it thickens.

  5. Transfer the ice cream into a freezer or ice cream container and allow it to freeze for 12-24 hours before serving.

Recipe Notes

For chocolate ice cream, just add cacao or cocoa. For strawberry, just fold in strawberries.

Whenever possible, choose organic.

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