40+ Hearty KitchenAid Chocolate Ice Cream Maker Recipes to Enjoy

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If you’re a fan of homemade ice cream, you’re probably already familiar with the joys of using a KitchenAid Ice Cream Maker attachment.

This versatile tool allows you to make delicious ice cream at home with ease, and one of the most indulgent options to try is chocolate ice cream.

Whether you’re craving a classic chocolate flavor or something more adventurous, there are countless recipes to explore.

In this article, we’ve compiled over 40 amazing KitchenAid chocolate ice cream maker recipes that will satisfy your sweet tooth.

From rich and creamy chocolate bases to innovative flavor combinations, these recipes are perfect for any chocolate lover.

Get ready to discover a variety of chocolate ice cream recipes that are easy to make and guaranteed to impress.

So, gather your ingredients, grab your KitchenAid ice cream maker attachment, and start churning up these irresistible chocolate ice cream treats!

40+ Hearty KitchenAid Chocolate Ice Cream Maker Recipes to Enjoy

No matter what type of chocolate ice cream you’re in the mood for, there’s something in this list for everyone.

With more than 40 delicious recipes, you can experiment with different flavors, textures, and toppings to create your perfect chocolate ice cream.

The KitchenAid ice cream maker attachment makes it so simple to prepare these decadent treats, and with so many recipes to choose from, you’ll never run out of ideas.

Whether you’re serving it at a party or enjoying a quiet night at home, these chocolate ice cream recipes are sure to be a hit.

Rich Chocolate Fudge Swirl Ice Cream

This indulgent chocolate ice cream features a creamy base paired with ribbons of rich chocolate fudge. Perfect for chocolate lovers, this recipe makes a decadent dessert with layers of flavor and texture. The homemade chocolate fudge adds a luxurious touch to the creamy ice cream, making each bite a delightful treat.

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 4 oz semi-sweet chocolate, chopped
  • 1/2 cup heavy cream (for fudge swirl)
  • 1/4 cup light corn syrup
  • 1/4 cup granulated sugar

Instructions:

  1. In a saucepan, combine 2 cups heavy cream, whole milk, 3/4 cup sugar, cocoa powder, and vanilla extract. Heat over medium heat, whisking constantly, until the mixture is smooth and the sugar is dissolved.
  2. Remove from heat and let the mixture cool to room temperature. Once cooled, chill the mixture in the refrigerator for 1-2 hours.
  3. While the base cools, prepare the fudge swirl by melting the semi-sweet chocolate in a heatproof bowl over simmering water. Once melted, add 1/2 cup heavy cream, corn syrup, and sugar. Stir until the fudge is smooth and thickened.
  4. Once the base is chilled, pour it into your KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
  5. During the last 5 minutes of churning, slowly drizzle the fudge swirl into the ice cream. Let it mix just enough to create a marbled effect.
  6. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

This ice cream offers an unforgettable combination of smooth chocolate ice cream and indulgent fudge ribbons. The rich texture and deep chocolate flavor are ideal for special occasions or a luxurious treat after a long day. The fudge swirl provides a delightful contrast, adding both flavor and visual appeal to the dessert. After freezing, you’ll have a rich, creamy, and decadent treat that will satisfy any chocolate craving.

Mint Chocolate Chip Delight

This refreshing mint chocolate chip ice cream brings the classic combination of minty freshness and crunchy chocolate chips to a creamy base. The balance of flavors is perfectly refreshing yet indulgent, making it a fantastic dessert for any occasion. The addition of the mint enhances the richness of the chocolate chips, creating a harmonious flavor profile.

Ingredients:

  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 3/4 cup granulated sugar
  • 1 tsp peppermint extract
  • 1/2 tsp vanilla extract
  • 1/2 cup mini chocolate chips
  • Green food coloring (optional)

Instructions:

  1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring until the sugar has dissolved.
  2. Remove from heat and add peppermint extract and vanilla extract. Stir to combine.
  3. For a green color, add a few drops of food coloring to the mixture and stir until evenly distributed.
  4. Chill the mixture in the refrigerator for 1-2 hours.
  5. Once chilled, pour the mixture into your KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
  6. During the last 5 minutes of churning, add the mini chocolate chips and allow them to be incorporated into the ice cream.
  7. Transfer the ice cream to a container and freeze for 4 hours or until firm.

This mint chocolate chip ice cream is a refreshing twist on a beloved classic. The cool mint and rich chocolate chips create a satisfying combination that’s both refreshing and indulgent. The creamy texture and subtle mint flavor are perfectly balanced, making this a go-to treat for those warm summer days. Freezing the ice cream ensures the flavors meld together, making each bite more delicious than the last.

Triple Chocolate Decadence Ice Cream

For true chocolate enthusiasts, this triple chocolate ice cream is the ultimate dessert. Combining dark, milk, and white chocolate, this recipe offers an extraordinary depth of flavor. The three types of chocolate create layers of richness, and the creamy base perfectly complements the decadent chocolate experience.

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 4 oz dark chocolate, chopped
  • 4 oz milk chocolate, chopped
  • 4 oz white chocolate, chopped
  • 1 tsp vanilla extract

Instructions:

  1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring until the sugar dissolves.
  2. Add the unsweetened cocoa powder and whisk until smooth.
  3. Once the mixture is heated, remove it from the stove and divide it into three separate bowls.
  4. To each bowl, add one type of chocolate: dark chocolate, milk chocolate, and white chocolate. Stir each bowl until the chocolate is completely melted and incorporated.
  5. Allow each chocolate mixture to cool to room temperature, then chill them in the refrigerator for about 1-2 hours.
  6. After chilling, pour the mixtures into your KitchenAid ice cream maker and churn according to the manufacturer’s instructions. You can layer the different chocolate bases into the machine or churn them separately and then swirl them together.
  7. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

This triple chocolate ice cream takes your taste buds on a journey through various intensities of chocolate flavor. The dark chocolate provides a deep richness, the milk chocolate adds sweetness, and the white chocolate gives the ice cream a creamy smoothness. Together, these layers create a chocolate lover’s dream come true. The result is a multi-layered, intensely flavorful ice cream that will satisfy even the most discerning chocolate connoisseur.

Chocolate Peanut Butter Bliss Ice Cream

A perfect blend of two beloved flavors, this chocolate peanut butter ice cream combines rich chocolate ice cream with a creamy peanut butter swirl. The balance between the smooth chocolate base and the savory peanut butter is irresistible, making this dessert an instant favorite for anyone who enjoys the duo.

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/2 cup peanut butter
  • 1/4 cup powdered sugar

Instructions:

  1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, whisking until the sugar is dissolved and the mixture is smooth.
  2. Add the cocoa powder and vanilla extract, whisking until the cocoa is fully dissolved and the mixture is uniform.
  3. Remove from heat and let the mixture cool to room temperature. Chill the base in the refrigerator for at least 1-2 hours.
  4. While the base chills, prepare the peanut butter swirl by mixing the peanut butter and powdered sugar in a small bowl. Heat gently if needed to achieve a smooth consistency.
  5. Once the base is chilled, pour it into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
  6. During the last few minutes of churning, add the peanut butter mixture in spoonfuls, allowing the swirl to form throughout the ice cream.
  7. Transfer the ice cream to a container and freeze for 4 hours before serving.

This chocolate peanut butter ice cream offers a satisfying combination of creamy, rich chocolate and the nutty, savory goodness of peanut butter. The swirl of peanut butter enhances each bite, providing a perfect contrast to the sweetness of the chocolate. This dessert is both decadent and comforting, perfect for anyone who craves the perfect balance of chocolate and peanut butter.

Chocolate Hazelnut Praline Ice Cream

For a sophisticated twist on traditional chocolate ice cream, this recipe incorporates the flavors of toasted hazelnuts and praline to create a uniquely delightful treat. The crunchy, nutty praline and the smooth chocolate base complement each other perfectly, creating a rich and indulgent dessert.

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup hazelnuts, chopped and toasted
  • 1/2 cup praline syrup (store-bought or homemade)
  • 1 tsp vanilla extract

Instructions:

  1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves and the mixture becomes smooth.
  2. Whisk in the cocoa powder and vanilla extract, stirring until fully incorporated.
  3. Remove the mixture from the heat and let it cool to room temperature. Chill the base in the refrigerator for 1-2 hours.
  4. Once the base is chilled, pour it into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
  5. During the last few minutes of churning, add the toasted hazelnuts and praline syrup. Allow them to mix in, creating a delightful crunch throughout the creamy base.
  6. Transfer the ice cream to a container and freeze for at least 4 hours to firm up.

The hazelnut and praline components add a beautiful contrast to the chocolate base, providing a delightful crunch and flavor complexity. This ice cream is both indulgent and elegant, offering the perfect balance of smooth and crunchy textures. The praline adds a touch of sweetness that complements the richness of the chocolate and toasted hazelnuts, making every bite a joy.

Chocolate Raspberry Swirl Ice Cream

This luscious chocolate ice cream is paired with a tart and sweet raspberry swirl, creating a perfect harmony of flavors. The combination of deep chocolate and tangy raspberry is a classic duo, and the contrast between the creamy base and fruity swirl makes this dessert both refreshing and indulgent.

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1 cup fresh raspberries (or frozen, thawed)
  • 1/4 cup raspberry jam

Instructions:

  1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, whisking until the sugar dissolves.
  2. Add the cocoa powder and vanilla extract, whisking until the mixture is smooth and uniform.
  3. Remove from heat and let the base cool to room temperature, then refrigerate for 1-2 hours.
  4. In a small saucepan, heat the raspberries and raspberry jam over low heat until the raspberries break down and form a syrup. Strain if necessary to remove seeds.
  5. Once both the base and raspberry mixture are chilled, pour the ice cream base into your KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
  6. During the last few minutes of churning, slowly drizzle the raspberry swirl into the ice cream, allowing it to marble through the base.
  7. Transfer the ice cream to a container and freeze for 4 hours before serving.

The rich, creamy chocolate and the sweet-tart raspberry swirl create a truly irresistible combination. The berry’s tartness cuts through the richness of the chocolate, while the creamy base brings it all together in a decadent and refreshing dessert. This ice cream is a fantastic way to enjoy a burst of fruity freshness alongside the deep richness of chocolate.

Chocolate Almond Joy Ice Cream

Inspired by the famous candy, this chocolate almond joy ice cream combines rich chocolate, toasted almonds, and shredded coconut for a texture-packed, nutty, and creamy dessert. The nuts and coconut provide a satisfying crunch and flavor contrast to the smooth chocolate, making this ice cream a treat for all the senses.

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup toasted almonds, chopped
  • 1/2 cup shredded coconut
  • 1 tsp vanilla extract

Instructions:

  1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring until the sugar dissolves.
  2. Whisk in the cocoa powder and vanilla extract, mixing until smooth and uniform.
  3. Remove the mixture from heat and let it cool to room temperature, then refrigerate for 1-2 hours.
  4. While the base chills, toast the almonds in a dry skillet over medium heat until lightly browned. Set aside to cool.
  5. Once the base is chilled, pour it into your KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
  6. During the last few minutes of churning, add the toasted almonds and shredded coconut to the mixture.
  7. Transfer the ice cream to a container and freeze for 4 hours before serving.

This chocolate almond joy ice cream delivers all the rich, nutty flavors you love in the classic candy, but with a smooth and creamy texture that makes it even more indulgent. The toasted almonds and coconut provide a delightful crunch that contrasts beautifully with the chocolate base. It’s the perfect choice for anyone who loves a mix of smooth and crunchy in their ice cream.

Chocolate Caramel Crunch Ice Cream

A sweet and salty treat, this chocolate caramel crunch ice cream is full of surprises. The chocolate base is paired with a rich caramel swirl and crunchy toffee bits, creating a balance of textures and flavors that’s truly mouthwatering. The combination of chocolate and caramel will never go out of style.

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/4 cup caramel sauce
  • 1/2 cup toffee bits

Instructions:

  1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, whisking until the sugar dissolves.
  2. Add the cocoa powder and vanilla extract, stirring until smooth.
  3. Remove from heat and allow the mixture to cool to room temperature, then refrigerate for 1-2 hours.
  4. Once the base is chilled, pour it into your KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
  5. During the last few minutes of churning, drizzle in the caramel sauce and sprinkle in the toffee bits, allowing the ingredients to mix in for a delightful crunch.
  6. Transfer the ice cream to a container and freeze for 4 hours before serving.

The creamy chocolate base, rich caramel, and crunchy toffee bits combine to make a dessert that’s both sweet and salty. The caramel sauce adds a smooth, gooey texture that contrasts beautifully with the crisp toffee bits. This ice cream is perfect for anyone who loves a bit of texture and indulgence with every spoonful.

Chocolate Espresso Affogato Ice Cream

For a grown-up twist on chocolate ice cream, this espresso-infused version combines the deep flavors of chocolate with a touch of coffee. The slight bitterness from the espresso complements the rich chocolate perfectly, making it a sophisticated dessert for coffee lovers.

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tbsp instant espresso powder
  • 1 tsp vanilla extract

Instructions:

  1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, whisking until the sugar dissolves.
  2. Add the cocoa powder, instant espresso powder, and vanilla extract, whisking until the mixture is smooth and well combined.
  3. Remove from heat and let the mixture cool to room temperature, then refrigerate for 1-2 hours.
  4. Once chilled, pour the mixture into your KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
  5. Once done, transfer the ice cream to a container and freeze for at least 4 hours before serving.

This chocolate espresso ice cream is a dream come true for coffee lovers, with the smooth chocolate base perfectly complemented by the rich, aromatic coffee flavor. The espresso gives it an added depth, making it a decadent and sophisticated treat that is perfect for after-dinner indulgence.

Chocolate Cherry Jubilee Ice Cream

This luxurious chocolate cherry ice cream features rich chocolate paired with tangy-sweet cherries, creating a dessert that’s perfect for special occasions. The creamy chocolate base is swirled with vibrant cherry syrup, adding a fresh burst of flavor to each bite. The combination of chocolate and cherries offers a wonderful balance of sweetness and tartness.

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh or frozen cherries, pitted
  • 1/4 cup sugar (for cherries)
  • 1 tbsp lemon juice

Instructions:

  1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, whisking constantly until the sugar is fully dissolved.
  2. Add the cocoa powder and vanilla extract, whisking until smooth and well-combined.
  3. Remove from heat and allow the mixture to cool to room temperature. Chill the base in the refrigerator for 1-2 hours.
  4. In a separate saucepan, combine the cherries, sugar, and lemon juice. Heat over medium heat until the cherries release their juices and soften. Once it forms a syrupy consistency, remove from heat and let cool.
  5. Once the chocolate base and cherry syrup are both chilled, pour the base into your KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
  6. During the last few minutes of churning, drizzle the cherry syrup into the ice cream, allowing it to swirl throughout the chocolate base.
  7. Transfer the ice cream to a container and freeze for at least 4 hours to firm up before serving.

The combination of velvety chocolate and sweet-tart cherry creates an irresistible dessert that’s both refreshing and indulgent. The swirl of cherry syrup in the chocolate base provides both flavor and texture contrast, making every spoonful a new experience. This ice cream is perfect for any celebration or as a luxurious treat for yourself.

Chocolate Coconut Paradise Ice Cream

For fans of tropical flavors, this chocolate coconut ice cream is a dream come true. The creamy chocolate base is paired with toasted coconut flakes, adding a beautiful texture and tropical flair to every bite. The contrast between the smooth chocolate and the chewy coconut creates a perfect harmony of flavors.

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/2 cup shredded coconut, toasted
  • 1/4 cup coconut milk

Instructions:

  1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, whisking until the sugar dissolves.
  2. Add the cocoa powder and vanilla extract, whisking until smooth and well-blended.
  3. Remove from heat and allow the mixture to cool to room temperature, then refrigerate for 1-2 hours.
  4. In a dry skillet, toast the shredded coconut over medium heat until golden brown, being careful not to burn it. Set aside to cool.
  5. Once the ice cream base is chilled, pour it into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
  6. In the last few minutes of churning, add the toasted coconut and coconut milk to the mixture, allowing them to incorporate fully into the base.
  7. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

The chocolate coconut combination brings together the richness of chocolate with the nutty, chewy texture of toasted coconut. The coconut milk adds a subtle creaminess, while the toasted coconut offers a delightful crunch. This ice cream is perfect for anyone looking for a tropical, indulgent twist on classic chocolate flavors.

Chocolate Orange Truffle Ice Cream

Inspired by the classic combination of chocolate and orange, this ice cream features a smooth chocolate base with a zesty orange truffle swirl. The citrusy brightness from the orange complements the richness of the chocolate perfectly, creating an ice cream that’s both tangy and indulgent.

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • Zest of 1 orange
  • 1/4 cup fresh orange juice
  • 3 oz dark chocolate, chopped

Instructions:

  1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves.
  2. Add the cocoa powder and vanilla extract, whisking until smooth and uniform.
  3. Remove from heat and stir in the orange zest and orange juice. Let the mixture cool to room temperature, then refrigerate for 1-2 hours.
  4. While the base chills, melt the dark chocolate in a heatproof bowl over simmering water until smooth. Let it cool to room temperature.
  5. Once chilled, pour the chocolate base into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
  6. During the last few minutes of churning, drizzle in the melted chocolate truffle and allow it to swirl throughout the ice cream.
  7. Transfer the ice cream to a container and freeze for 4 hours before serving.

This chocolate orange truffle ice cream delivers a sophisticated flavor profile, with the citrusy kick of orange balancing the deep richness of dark chocolate. The addition of the orange zest adds a fragrant aroma that enhances the entire experience. This is a refreshing yet indulgent treat that’s perfect for special occasions or a luxurious dessert after dinner.

Chocolate Mint Chip Cookie Dough Ice Cream

Combining the cool refreshing taste of mint chocolate chip with the indulgent fun of cookie dough, this ice cream is a treat that brings together two classics. The minty freshness complements the rich cookie dough and crunchy chocolate chips for a perfect blend of flavors and textures.

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tsp peppermint extract
  • 1/2 cup mini chocolate chips
  • 1/2 cup cookie dough (store-bought or homemade)
  • 1 tsp vanilla extract

Instructions:

  1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring until the sugar dissolves.
  2. Add the peppermint extract and vanilla extract, whisking until fully combined.
  3. Remove from heat and let the mixture cool to room temperature, then refrigerate for 1-2 hours.
  4. While the mixture chills, prepare the cookie dough by either rolling it into small, bite-sized pieces or crumbling it.
  5. Once the base is chilled, pour it into your KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
  6. During the last few minutes of churning, add the mini chocolate chips and cookie dough pieces, allowing them to mix evenly into the ice cream.
  7. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

This chocolate mint chip cookie dough ice cream offers the perfect blend of refreshing mint, rich chocolate, and chewy cookie dough. The cookie dough provides a delightful texture contrast to the smooth, creamy base, while the minty flavor enhances the overall freshness. It’s a fun and indulgent twist on two classic ice cream flavors that’s sure to satisfy any sweet tooth.

Chocolate Brownie Batter Ice Cream

For fans of rich, fudgy brownies, this chocolate brownie batter ice cream is the perfect treat. The ice cream features a creamy chocolate base with ribbons of brownie batter swirled throughout, creating a dessert that’s both decadent and indulgent. The chunks of brownie that form as the batter freezes add an irresistible texture.

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/2 cup brownie batter (homemade or store-bought)
  • 1/4 cup chocolate chips

Instructions:

  1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, whisking until the sugar is dissolved.
  2. Add the cocoa powder and vanilla extract, whisking until smooth and well-combined.
  3. Remove from heat and allow the mixture to cool to room temperature. Refrigerate for 1-2 hours.
  4. While the base chills, prepare the brownie batter according to your recipe or use store-bought batter. Form small spoonfuls of batter and freeze them.
  5. Once the base is chilled, pour it into your KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
  6. During the last few minutes of churning, add the frozen brownie batter spoonfuls and chocolate chips.
  7. Transfer the ice cream to a container and freeze for at least 4 hours to set.

This chocolate brownie batter ice cream is a dream come true for anyone who loves the fudgy, gooey texture of brownie batter. The chunks of frozen batter create a unique, chewy texture that contrasts perfectly with the creamy chocolate base. This is a must-try for anyone who loves chocolatey indulgence and rich, brownie-like treats.

Chocolate Coconut Macadamia Ice Cream

For a tropical twist on chocolate ice cream, this recipe combines smooth chocolate with the buttery richness of macadamia nuts and the sweet chewiness of coconut. The macadamia nuts provide a delightful crunch, while the coconut flakes add a soft, chewy texture, making each bite a paradise of flavors.

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/2 cup macadamia nuts, chopped
  • 1/2 cup shredded coconut, toasted
  • 1 tbsp coconut oil

Instructions:

  1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, whisking until the sugar is dissolved and the mixture is smooth.
  2. Add the cocoa powder and vanilla extract, whisking until fully incorporated.
  3. Remove the mixture from heat and let it cool to room temperature. Refrigerate the base for 1-2 hours.
  4. While the base is chilling, toast the shredded coconut in a dry skillet over medium heat until golden brown, being careful not to burn it. Set it aside to cool.
  5. Once the base is chilled, pour it into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
  6. During the last few minutes of churning, add the chopped macadamia nuts, toasted coconut, and a tablespoon of coconut oil for extra flavor.
  7. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

This chocolate coconut macadamia ice cream is a tropical indulgence that combines the rich flavors of chocolate, creamy coconut, and crunchy macadamia nuts. The smooth base contrasts beautifully with the toasted coconut and macadamia nuts, making it a deliciously textured treat. It’s a perfect ice cream to enjoy during the warmer months or whenever you’re craving something exotic and flavorful.

Chocolate Cherry Cheesecake Ice Cream

This indulgent chocolate cherry cheesecake ice cream combines creamy cheesecake flavor with rich chocolate and sweet-tart cherries. The tangy cheesecake base adds a delightful contrast to the sweet chocolate, and the marbled cherry syrup adds a fresh and fruity pop, making each bite a decadent experience.

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 cup cream cheese, softened
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh or frozen cherries, pitted
  • 1/4 cup sugar (for cherry syrup)
  • 1 tbsp lemon juice

Instructions:

  1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, whisking until the sugar dissolves and the mixture is smooth.
  2. Add the cocoa powder and vanilla extract, whisking until completely incorporated.
  3. Remove the mixture from heat and let it cool to room temperature. Chill the base in the refrigerator for 1-2 hours.
  4. While the base chills, prepare the cherry syrup by combining the cherries, sugar, and lemon juice in a saucepan. Cook over medium heat until the cherries break down and release their juices, forming a syrup. Set aside to cool.
  5. In a separate bowl, beat the softened cream cheese until smooth. Once the base is chilled, gently fold the cream cheese into the chocolate mixture until fully combined.
  6. Pour the base into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
  7. During the last few minutes of churning, drizzle in the cherry syrup, allowing it to swirl throughout the ice cream.
  8. Transfer the ice cream to a container and freeze for 4 hours before serving.

This chocolate cherry cheesecake ice cream is a decadent dessert that marries the richness of chocolate with the tang of cheesecake and the fresh sweetness of cherries. The swirls of cherry syrup throughout the creamy base add bursts of flavor and color, making this ice cream both beautiful and delicious. It’s an indulgent treat perfect for any special occasion or when you’re craving something extra luxurious.

Chocolate Mocha Almond Ice Cream

Coffee and chocolate lovers will adore this ice cream that blends the rich flavors of chocolate and espresso with crunchy almonds for a delightful contrast. The combination of coffee and chocolate is sophisticated yet comforting, while the almonds add a satisfying texture to each bite.

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 tbsp instant espresso powder
  • 1 tsp vanilla extract
  • 1/2 cup toasted almonds, chopped

Instructions:

  1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, whisking until the sugar dissolves and the mixture is smooth.
  2. Add the cocoa powder, instant espresso powder, and vanilla extract, whisking until completely combined.
  3. Remove the mixture from heat and let it cool to room temperature. Refrigerate the base for 1-2 hours.
  4. While the base chills, toast the almonds in a dry skillet over medium heat until lightly browned and fragrant. Set aside to cool.
  5. Once the base is chilled, pour it into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
  6. During the last few minutes of churning, add the toasted almonds to the mixture.
  7. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

This chocolate mocha almond ice cream offers a sophisticated flavor profile, with the rich chocolate and espresso base complemented by the nutty crunch of toasted almonds. The combination of coffee and chocolate is timeless, and the almonds add an extra level of texture and flavor. It’s a perfect treat for anyone who loves the bold taste of coffee combined with the indulgence of chocolate.

Chocolate Salted Caramel Pretzel Ice Cream

This decadent chocolate ice cream is paired with a salted caramel swirl and crunchy pretzel bits, offering the perfect balance of sweet and salty flavors. The smooth chocolate base contrasts with the crunchy pretzels, while the caramel provides a rich, buttery sweetness that enhances the entire dessert.

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/4 cup salted caramel sauce
  • 1/2 cup pretzels, crushed

Instructions:

  1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, whisking until the sugar dissolves.
  2. Add the cocoa powder and vanilla extract, whisking until smooth and uniform.
  3. Remove from heat and let the mixture cool to room temperature. Refrigerate for 1-2 hours.
  4. Once the base is chilled, pour it into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
  5. During the last few minutes of churning, add the salted caramel sauce and crushed pretzels, allowing the caramel to swirl through the ice cream and the pretzels to mix in.
  6. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

The combination of chocolate, caramel, and salty pretzels is a perfect marriage of flavors. The caramel’s richness pairs wonderfully with the deep chocolate base, and the salty pretzels provide the perfect contrast in texture. This ice cream is both indulgent and fun, with a delightful crunch that makes it a truly satisfying treat.

Chocolate Cinnamon Bun Ice Cream

For a dessert that feels like a warm, cinnamon roll in a bowl, this chocolate cinnamon bun ice cream is the perfect option. The chocolate base is complemented by a cinnamon swirl and crunchy bits of cinnamon roll dough, creating a dessert that’s both comforting and indulgent.

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 cup cinnamon roll dough, crumbled and baked

Instructions:

  1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, whisking until the sugar dissolves and the mixture is smooth.
  2. Add the cocoa powder, vanilla extract, and ground cinnamon, whisking until fully incorporated.
  3. Remove from heat and let the mixture cool to room temperature. Refrigerate for 1-2 hours.
  4. While the base chills, bake the cinnamon roll dough according to package instructions. Once baked, crumble it into small pieces and set aside to cool.
  5. Once the base is chilled, pour it into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
  6. During the last few minutes of churning, add the cinnamon roll crumbles to the ice cream, allowing them to incorporate evenly throughout.
  7. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

This chocolate cinnamon bun ice cream combines the warmth of cinnamon rolls with the indulgence of chocolate ice cream. The swirl of cinnamon and the crunchy cinnamon roll crumbles add texture and flavor, making each bite a delightful treat. It’s a perfect dessert for those who love both cinnamon and chocolate in a fun, creamy form.

Chocolate Banana Fudge Ice Cream

This chocolate banana fudge ice cream combines the rich flavors of chocolate and banana with a decadent fudge ribbon running through it. The combination of sweet banana and creamy chocolate is a classic one, and the fudge adds a rich, gooey texture that makes every bite irresistible.

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1 banana, mashed
  • 1/4 cup chocolate fudge sauce

Instructions:

  1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, whisking until the sugar dissolves.
  2. Add the cocoa powder and vanilla extract, whisking until smooth.
  3. Remove from heat and let the mixture cool to room temperature. Refrigerate for 1-2 hours.
  4. Once the base is chilled, fold the mashed banana into the chocolate mixture, ensuring it is fully incorporated.
  5. Pour the mixture into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
  6. During the last few minutes of churning, drizzle in the chocolate fudge sauce, allowing it to form a beautiful ribbon throughout the ice cream.
  7. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

The chocolate banana fudge ice cream combines the rich, creamy texture of chocolate with the smooth sweetness of banana and a rich fudge swirl. The banana adds a tropical touch, while the fudge offers a gooey, indulgent contrast. This is a great choice for anyone who loves the combination of chocolate and banana in a fun, creamy form.

Note: More recipes are coming soon!