Filed Under: Dessert | How To | Ice Cream | Videos

How to Make Ice Cream Without a Machine

Recipe By Tessa Arias
July 29th, 2015
4.81 from 51 votes
4.81 from 51 votes

 How to Make Ice Cream Without a Machine with 3 simple no churn methods and flavor ideas! Step-by-step video, recipe, and printable ice cream labels too!

Yield: 1 1/2 quarts

Prep Time: 10 minutes

How to make the best ice cream without a machine! 3 methods, step-by-step video, and free printable ice cream labels!

How to make the best ice cream without a machine! 3 methods, step-by-step video, and free printable ice cream labels!
Oh man do I have a treat for you today! And not just in the form of a sweet recipe. I’ve been working extra hard to make this special post for you which is just jam-packed with awesome stuff. You’d think after writing an entire cookbook about ice cream I’d have nothing more to give on the subject – but that couldn’t be further from the truth!
No churn peanut butter cup ice cream - just 5 ingredients!

Something I get asked ALL the time is how to make ice cream without a machine. I understand that not everyone has an ice cream maker (or two like me…) and since I just adore mine I’ve been hesitant to talk about making ice cream without one. While I believe a machine produces the best results, I’m sharing the next best thing for those of you who don’t have one! In this post and the step-by-step video below I cover three different methods for making homemade no-churn ice cream. One method requires just two ingredients, and the others can be used with ANY recipe. You may remember one from science class!
Free printable ice cream labels
This can be a super fun DIY project or just a way to satisfy a frozen craving. Either way, I just adore using those classic white ice cream containers. It’s like making homemade Ben & Jerry’s. I got mine from Amazon, but I’ve also seen them at craft stores or speciality kitchen stores like Sur la Table. They’re pint sized, so since each recipes makes about 1 1/2 quarts a single batch will fill 3 of the containers. I like to divvy up a batch of the ice cream base and and make two or three different flavorings! I’m all about variety. Don’t forget to sign up for new recipes delivered to your inbox in order to get your hands on the free ice cream label printable! Click here to get the labels.

Ice Cream Flavor ideas:

Note: some mix-ins may increase the amount of time the ice cream needs to freeze before serving. Also be sure to check out all my ice cream recipes for more inspiration and guidance!


Add 8 ounces softened cream cheese to the 2 ingredient method below. Use an electric mixer to beat with the condensed milk and vanilla before folding into the whipped cream as the recipe instructs.

Mint chip

1 teaspoon peppermint extract + 1 cup mini chocolate chips + green food coloring

Peanut Butter/ Nutella / Cookie Butter

1/2 cup to 1 cup spread

Cinnamon Roll

3 tablespoons butter, melted + 1/2 teaspoon cinnamon

Caramel or Dulce de Leche

1/2 – 1 cup caramel drizzled over the almost frozen mixture, stir to break up the ribbon a bit. Add a teaspoon of sea salt and/or a few tablespoons of bourbon for a gourmet touch!


3/4 cup cocoa powder (sifted) + 4 ounces melted cooled chocolate

Rocky Road

1 cup chocolate syrup + 1 cup mini marshmallows + 1 cup toasted almonds swirled into ice cream


10 graham crackers, crushed + 1 Hershey’s bar, chopped + 1/2 cup marshmallow fluff


1/2 cup cocoa powder (sifted) + 2 tablespoons instant espresso powder

Cookies & Cream

15 Oreo cookies, coarsely chopped (about 1/2 cup)

Blueberry swirl

2 cups fresh blueberries + 3 tablespoons sugar + 2 tablespoons lemon juice cooked in a small saucepan over medium-high heat until burst. Chill before swirling into ice cream.

What’s your favorite ice cream flavor?

Free ice cream label printable
*This post contains affiliate links.

4.81 from 51 votes

How to make
Ice Cream without a Machine

Yield: 1 1/2 quarts
Prep Time: 10 minutes
Inactive Time 6 hours
Total Time: 6 hours 10 minutes
 How to Make Ice Cream Without a Machine with 3 simple no churn methods and flavor ideas! Step-by-step video, recipe, and printable ice cream labels too!


2 Ingredient Method

  • 2 cups heavy cream, chilled
  • 1 (14 ounce) can sweetened condensed milk, chilled
  • 1/2 teaspoon vanilla extract

Freeze & Stir or Plastic Bag Methods:

  • 1 1/4 cups whole milk, chilled
  • 3/4 cup granulated sugar
  • 2 cups heavy cream, chilled
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt


2 Ingredient Method

  1. In the bowl of an electric mixer, whip the cream until stiff peaks form. On low speed, mix in the condensed milk, vanilla, and any flavorings.
  2. Pour into a resealable container, cover the surface with plastic wrap, then seal. Freeze for at least 6 hours, or until firm. Keep stored in the freezer.

Freeze & Stir or Plastic Bag Methods:

  1. In a large bowl, use an electric mixer to beat the milk and sugar until the sugar is dissolved, 1 to 2 minutes. Stir in the cream, vanilla, and salt until combined. If mixture isn’t cold, place in the refrigerator until chilled, about 30 minutes.

For the freeze & stir method:

  1. Place the mixture in a deep stainless steel baking dish and freeze for 45 minutes. As it begins to freeze near the edges, remove it from the freezer and stir vigorously with a spatula. Return to the freezer.
  2. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have a hand held mixer or blender, use one of those. Repeat this process for 2 to 3 hours, or until frozen.

Plastic bag method:

  1. Place the ice cream mixture in a quart size resealable bag, squeezing out as much air as possible and sealing tightly. Place this bag inside another quart bag, again squeezing out as much air as possible and sealing tightly. Put the bags inside a gallon size resalable bag and fill with about 4 cups crushed ice then sprinkle with 4 tablespoons coarse salt. The salt lowers the freezing point of the ice and creates an extra cold environment that aborbs heat, causing the ice cream base to freeze.
  2. Squeeze out all the air and seal tightly. Wrap the bag in a towel or put gloves on before shaking vigorously and massaging the bag, making sure the ice is surrounding the ice cream mixture constantly. Shake for about 5 to 8 minutes, or until the ice cream is frozen. The more vigorously you shake, the smoother your ice cream will be.

Recipe Video

Recipe Notes

If you want to use the last two methods with homemade custard-based ice cream, check out this video tutorial.
Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Kat — July 29, 2015 at 6:19 am

    For the 2 ingredient method. The directions say to fold the whipped cream into the condensed milk mixture, but in the video you added the condensed milk mixture to the whipped cream and mixed. Does it make a difference which way you do it? I’ve seen videos and recipes using both methods and I’m utterly confused! – I need to make me some Chocolate Malt Ice Cream!



    • #
      Tessa — July 29, 2015 at 7:26 am

      Hey Kat! Thanks for bringing this up, I meant to edit the recipe! I actually tested both ways and it doesn’t make a noticeable difference. So there’s really no need to worry about folding 🙂 I edited the recipe to make it that much simpler. Yay!

      • #
        Andie — June 1, 2020 at 7:26 am

        Does the cream have to be chilled?
        Thank you

      • #
        S — June 23, 2020 at 6:37 pm

        piss off

        • #
          S — June 23, 2020 at 6:38 pm

          to your dad

        • #
          Cody — July 4, 2020 at 9:34 pm

          Followed the bag method to the T and it didn’t work.

      • #
        GA — October 15, 2020 at 6:11 am

        I did the freeze and stir method and it was so good!
        Super easy and delicous, although I added about 2 tbsp of vanilla and the flavor was perfect!
        Totally recommend doing this

    • #
      Chika — July 4, 2019 at 10:32 pm

      It was quite good.

    • #
      Toni — November 16, 2019 at 6:18 pm

      Trying to make butter pecan with no nuts 2 ingredients ice cream do I just add maple extract ?

    • #
      Carlee Jenny — March 10, 2021 at 9:10 am

      Your post is not generic and repetitive as many others do, wonderful
      Your blog is great. I read a lot of interesting things from it. Thank you very much for sharing. Hope you will update more news in the future.

  2. #
    Kristin — July 29, 2015 at 8:00 am

    Hi Tessa, I loved your ice cream video. Who knew it could be so easy and made with so few ingredients without a machine. For the last couple of weeks, I have actually been thinking about purchasing an ice cream machine. You mentioned that you really like yours and I was wondering if you would mind sharing what kind of machine you have. Thank you! Kristin

    • #
      Tessa — July 29, 2015 at 8:06 am

      Hi Kristin! I have the Cuisinart Ice Cream Maker:

      I’ve actually had it for many years and used it to test all 50 ice cream recipes in my cookbook. I’ve literally used it hundreds of times and it’s still going strong!

    • #
      Natalie — July 16, 2019 at 4:44 pm

      Can I make this using regular milk also for part one instead of condensed milk?

      • #
        Mags — May 17, 2020 at 11:22 am

        Can I use low fat milk instead of whole milk and also can I make a substitute for cream will that work in the ice cream?

  3. #
    Patty K — July 29, 2015 at 9:21 am

    Hi Tessa, I just received the link to download the labels. They are adorable! Did you design them yourself? What kind of labels did you use to print the labels? Can you reference an Avery number? Thank you.

    • #
      Tessa — July 29, 2015 at 9:58 am

      Thank you Patty, glad you like them! I used and Photoshop to make them 🙂 I’m sorry to say but I had one sheet left of label paper that I used to make them and I have no idea what kind it was. I will say that I wish I had used glossy label paper.

  4. #
    Kristin — July 29, 2015 at 9:28 am

    Thank you for the information on your ice cream maker. I am ordering a copy of your ice cream book to go with my new ice cream maker. Thanks!

    • #
      Tessa — July 29, 2015 at 9:57 am

      Yay! That makes me so happy 🙂

  5. #
    Sophie — July 30, 2015 at 12:53 am

    Thank you for doing all of this legwork so that ice cream fiends like myself can make ice cream without a machine! The number of ice cream recipes I’ve pinned and looked at longingly on Pinterest is just sad 😛 I’m hesitant to get a machine because we have so little space in the kitchen as is, so this looks PERFECT. Looking forward to trying the two-ingredient method in particular!

    • #
      Tessa — July 31, 2015 at 2:30 pm

      Awesome Sophie! Hope you love the two-ingredient method!

  6. #
    carly — July 31, 2015 at 1:51 pm

    Would the first method work if you whipped the cream in a food processor?
    I’ve actually been thinking about getting that same exact ice cream maker you mention in your comment. Hahah I’ve had it bookmarked for a while now. It looks like it has pretty good reviews and the price isn’t bad. Especially compared to some of the other machines out there that are near or in the hundreds.

    Btw, under freeze & stir or plastic bag methods it says: “If mixture isn’t cold, place in the refrigerator until chilled, about 30 seconds.
    If mixture isn’t cold, place in the refrigerator until chilled, about 30 minutes.” I assume the first one shouldn’t be there?

    • #
      Tessa — July 31, 2015 at 2:31 pm

      I don’t see why not Carly! And I really can’t recommend that ice cream maker enough. Thanks for catching that – so weird it ended up in there twice.

      • #
        Jodi Miles — October 3, 2020 at 8:50 pm

        Whipping cream with a mixer incorporates air Using a processor does not and you are also likely to end up with butter! Use the mixer.

  7. #
    Kristin — August 19, 2015 at 4:34 pm

    At your recommendation, I purchased the Cuisinart ice cream maker. I got the 2 quart ice cream maker and purchased it from, which saved me an additional $10.00. I just love it. I first made your basic vanilla recipe which turned out so good! I then made a custard style chocolate and added homemade brownie chunks to it. The day I made the second recipe, it was 114 here in Scottsdale, and my ice cream came out a little softer, but was perfect after a few hours in the freezer. I also ordered the frozen dessert containers from Amazon as you recommend. The containers are perfect. I am so excited to try more recipes. Thanks so much for sharing your great knowledge! 😀

    • #
      Tessa — August 19, 2015 at 9:52 pm

      Fabulous Kristin! I know all about 114°F+ heat and making ice cream, glad to hear it still turned out 🙂 And aren’t those containers adorable?!

  8. #
    jeanette lalor — March 18, 2016 at 10:36 am

    even though i am 73, i still enjoy bringing a little happiness to others. i can hardly wait to make milano cookies and the ice cream. i hope they turn out as beautifully as YOU LOOK… (now you print that, Tessa).

  9. #
    Tanushka — May 12, 2016 at 8:55 pm

    Hey Tessa! Loved your tutorial for making icecream without a machine. I’ll soon be ordering a copy of your faboulous icecream book to go with my brand new icecream maker. Your labels are just adorable. Looking forward for 2 ingredient method. Thanks a lot. It really helped a lot.

  10. #
    shaela — June 6, 2016 at 7:57 am

    I loved this recipe, just one thing. when i did the 2 ingredient method, the first time it was really hard and i couldn’t get my spoon in it , the second time i put it in the container in a plastic bag and it was perfect.

    • #
      Tessa — June 7, 2016 at 10:39 am

      Sounds like the first time the container wasn’t airtight! We just invested in some new food storage containers because our old ones lost their airtight seal.

  11. #
    Mikayla Walberg — June 11, 2016 at 1:58 pm

    On the freeze and stir method- it says 11/4 cups milk chilled. Should that be 1/4?

    • #
      Tessa — June 11, 2016 at 8:38 pm

      It’s 1 1/4, or one and a quarter cups 🙂

  12. #
    Maria Robinson — June 12, 2016 at 6:18 pm

    If your using a glass measuring cup 11/4 is 14 ounces. I looked it up. I made this recipe. It was super easy and my kids love it. Thank you.

  13. #
    Karyn — July 25, 2016 at 5:18 am

    Greetings to all!

    I just found this site and I’m excited about trying the recipes. BTW, has anyone been able to convert the ingredients into a PALEO friendly version; especially a substitute for the sweetened condensed milk?


    I believe you miscalculated as one and one quarter cup would = 10 ounces (i.e., one cup =’s 8 ounces and 1/4 cup =’s 2 ounces). 14 ounces would = one and 3/4 cups.

    Glad it turned out good and that you and your children enjoyed it. Perhaps using the 10 ounces will make it even better.

    Best wishes.


  14. #
    Susan Glace — July 26, 2016 at 6:53 am

    Do you have any for plant or nut milks?

  15. #
    Randy — August 11, 2016 at 5:20 am

    Maria, that’s not correct. 1 1/4 cups is 10 fluid ounces, not 14.

    Tessa, as I’m sure you know, the freeze-and-stir method is not technically ice cream, it’s a semifreddo. Still delicious. With the bag method, make sure you leave a bit of air in the bag; it will get broken up into tiny bubbles which will lighten your ice cream a bit. If you have a vacuum sealer, put the zip-top bag into a vacuum bag and seal it; that will guarantee no leaks!

  16. #
    Rachel — October 8, 2016 at 4:14 pm

    Thank you so much! My husband is addicted to the chocolate 2 ingredient method version. Do you have a recipe for a pumpkin version? I was going to wing it, but I don’t want to screw it up!

    • #
      Tessa — October 10, 2016 at 10:30 am

      Yay! I’d add in 1/2 cup pumpkin puree + as much pumpkin pie spices as you prefer!

  17. #
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  18. #
    Christi — December 9, 2016 at 2:10 pm

    Chilled means

  19. #
    Naldo — December 27, 2016 at 9:52 pm

    Hey Tessa,
    I just made the 2-ingredient version last night and added 3/4 cup of puréed soursop, one of the delicious fruits we have in abundance here in the Virgin Islands. I didn’t have an airtight container, but I put the mixture into one of my 9 x 4 Fat Daddio round aluminum cake pans, placed cling wrap over the surface and covered everything up with another layer of cling wrap over the top. In the freezer overnight, and the first thing I had out of bed was a spoonful of tasty, creamy soursop ice cream…no need for an ice cream maker! Thanks a million! I’m gonna try guava and passion fruit next!

  20. #
    linda — January 16, 2017 at 5:42 pm

    thanks ice cream short cut .i will try your ice .thanks linda .from texas.

  21. #
    linda — January 16, 2017 at 5:46 pm

    hello for recipes short cut .i will try your ice.thanks ! linda from dallas.

  22. #
    Bruce — January 26, 2017 at 7:45 pm

    Hi Tessa – I made the two ingredient method and the consistency was fantastic, however, the taste was a little funky. I added a 1/2 cup of Hersheys Syrup; perhaps that was it ? I am not sure. It made a great milk shake though ! I am going to try the other method and see how that tastes – rocky road this time.

  23. #
    Kesha — February 28, 2017 at 8:23 pm

    Thanks for these recipes! I’m thinking of making the 2 ingredient one, but i’m all out of condensed milk, so could I just use normal milk? Or even soymilk? If not, i will be sure to head out to the store and get some condensed milk! Thanks for your time!

    • #
      Tessa — March 7, 2017 at 11:59 am

      Condensed milk is key for the two ingredient method!

  24. #
    Eunice — March 31, 2017 at 1:31 am

    Can I substitute anything instead of using sweetened condensed milk cos it is too sweet for my diabetic Husband thks

  25. #
    Thao — May 13, 2017 at 7:43 am

    Could you pls tell me the name of vanilla extract you r using in this recipe? Thx

  26. #
    Angela — June 25, 2017 at 10:20 am

    Is there something I can use in place of the condensed milk. My husband is diabetic so I’m shooting for as close to sugar free as possible.

    • #
      Sherri Parker — May 19, 2020 at 9:54 am

      Hi all,
      I made this for my husband with the condensed milk and added strawberries then I made mine with coconut condensed milk, made the mocha flavor- turned out perfect. The coconut condensed milk was made with a sugar substitute so not sure of the health benefit but I didn’t want all that sugar in the regular condensed milk.

  27. #
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  28. #
    Jessica — August 4, 2017 at 9:56 am

    I would LOVE to try this sometime. Do you have a link for a good stainless stell baking dish?

  29. #
    Bilal — October 11, 2017 at 11:30 am

    Hi Tessa!
    I want to know that we can use whole milk instead of condensed milk or we have to use only condensed milk

  30. #
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    I think your website needs some fresh content. Writing manually takes a lot of time, but there is tool for this boring
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  31. #
    Cheryl — January 31, 2018 at 1:23 pm

    Do you have a low fat chocolate ice cream recipe

  32. #
    mahjabeen — June 12, 2018 at 8:42 am

    Hey, its looking yummy and I am going to try these ice cream. Thank you.

  33. #
    Michael — June 21, 2018 at 12:58 pm

    Hi, Tessa –

    Just couple of small things. You mention that bags should be “resalable” – that means something that can be sold again. Did you mean “resealable”?

    Then for the Freeze & Stir or Plastic Bag Methods, you say, “place in the refrigerator until chilled, about 30 seconds”. I can’t imagine that only 30 seconds in the fridge would chill things very much. Did you mean “30 minutes”?


  34. #
    Heather wiese — July 5, 2018 at 6:40 pm

    My favorite flavor is orange pineapple. Creamy orange flavored ice cream with chunks of pineapple. Can you come up with a recipe?

  35. #
    Da Bomb — August 8, 2018 at 8:46 am

    Loved ur 2-ingredient recipe!!! I can’t stop making ice cream since I discovered ur recipe!!!!!

  36. #
    Sama Engineering — September 6, 2018 at 1:48 am

    Spices are very common and bsuinesses are more focusing on the more quality packaging of spices. So for that, Spice packing machines are very helpful for giving the quality packing for spices. Businesses should move for spice packing machines .

  37. #
    Dr. Zakir Ali Rajnish — September 13, 2018 at 10:48 am

    Wow, nice recipe. Thanks for sharing.

  38. #
    Arshia — September 15, 2018 at 7:53 pm

    Wow! it’s mouthwatering. Thanks for sharing.

  39. #
    Primary Ka Master — November 17, 2018 at 6:28 pm

    I love ice cream. Thank you so much!

  40. #
    Aidan Larson — December 9, 2018 at 11:24 am

    How many servings is it and I need enough for 35 people .

  41. #
    Gunjan — December 29, 2018 at 3:41 am

    Please let me know the servings I need for 20 people.

  42. #
    Halli — December 30, 2018 at 4:17 pm

    Hello! I read every word of this and why do you have to freeze for 6 hours?! If I only froze it for 2 1/2 hours what will happen?

  43. #
    Cynthia brown — January 13, 2019 at 12:15 am

    Hello tessa, i was able to only get my hands on a 1kg can of sweetened condensed milk, how many cups will amount to be 14 ounces?
    Thank you

  44. #
    Tan Trinh — April 28, 2019 at 8:43 pm

    Thanks for sharing.

  45. #
    Mere — May 13, 2019 at 5:36 pm

    Hi! I’ve been searching for a way to make ice cream without a machine with my three year old daughter and can’t wait to try these out! I’m keto though so is it possible to substitute the granulated sugar for granulated Erythritol?

  46. #
    SEO — May 22, 2019 at 3:19 pm

    They look really nice. I wanted ice cream. Used cups also look very modern.

  47. #
    ansley gunter — June 5, 2019 at 7:31 am

    Do you have a chocolate chip cookie dough recipe that I can use? I am just wondering

  48. #
    Shakimono — June 5, 2019 at 7:23 pm

    Super easy to make! I added frozen strawberries and half and half to the sweet condensed milk and blended it together. Then i folded it to the whipped cream mix. Can hardly wait to taste the frozen version! I tasted the liquid mix and omg! So creamy and delicious

  49. #
    reipie — June 6, 2019 at 6:48 am

    can you use half and half to make the plastic bag ice cream?

  50. #
    Meow — June 24, 2019 at 3:50 am

    Hi Tessa
    I was wondering how many (roughly) scoops of ice-cream the 2 ingredient method makes?
    Thank you for your awesome recipes!

    • #
      Tessa Arias — June 24, 2019 at 10:03 am

      I’m not sure! Every scoop size is different. Hopefully the yield given in quarts is helpful 🙂

  51. #
    Susan — June 24, 2019 at 7:47 am

    Can these recipes be adapted for no carb consumers?

    • #
      Tessa Arias — June 24, 2019 at 10:02 am

      Hi Susan – I have no idea. I don’t do no carb recipes!

  52. #
    Allison — July 3, 2019 at 8:53 pm

    Wow, I just used this recipe to make peanut butter ice cream and it’s gotta be the best I’ve ever had. Thank you SOOOOO much for sharing!

    Question… I’d love to try making coffee ice cream. Any suggestions?

  53. #
    Chika — July 4, 2019 at 10:32 pm

    It was quite good.

  54. #
    Chika — July 4, 2019 at 10:35 pm

    Mine just melted why’s this?

  55. #
    John Thomas — July 7, 2019 at 5:17 pm

    I found this video that is also very helpful for making ice cream.
    This just makes it super simple and easy. I shortened the link so you don’t have to waste time typing it in. Hope this helps you all! 🙂

  56. #
    nice türkiye — July 12, 2019 at 6:20 pm

    Session expirée ! Merci de recharger la page et de réessayer

  57. #
    bahce kapısı servisi — July 12, 2019 at 6:21 pm

    Thanks for sharing.

  58. #
    Diane Terpstra — July 16, 2019 at 11:54 am

    Can the no machine recipe be used in my ice cream maker?

  59. #
    Temak — July 31, 2019 at 7:00 am

    Really good article Tessa.
    A question about the butter.
    You suggested to add 3 tablespoons butter.
    But I love to eat butter, I think if I use 4,5 tablespoons butter it won’t kill the taste. Right?

  60. #
    Bursa Oto Ekspertiz — August 3, 2019 at 11:12 am

    In the hot days, your recipe makes us very relax. Thanks for sharing. Also i like your site very much.

  61. #
    Jhonatan Souza — August 14, 2019 at 9:39 am

    Hi there Tessa,

    If I use a food processor with the emulsifier disc instead of a regular mixer would this recipe work?

  62. #
    Christina — August 15, 2019 at 1:05 am

    Woohow Looks very Nice and delicious! Thanks

  63. #
    Karen — September 4, 2019 at 8:48 pm

    Going to try. Wht is the calories the count please?

  64. #
    Pruthvi — September 5, 2019 at 2:10 am

    wow. amazing post. I appreciate all the efforts to create this useful blog. thanks for sharing.
    i have experienced better approach in this site.

  65. #
    sanga — September 13, 2019 at 6:58 am

    nice recipe

  66. #
    Venice Legaspi — October 3, 2019 at 6:45 am

    Thank you for sharing these recipes. I made a delicious Dragon Fruit Ice Cream using the 2 ingredient method. 5 stars all the way!!!

    I have question though, I signed up for your email list to be updated for new recipes and tips, but also to have access to your cute ice cream label templates, but I still have not received an email regarding it. Could it be that it was only for a limited time?

  67. #
    Bursa Haber — October 15, 2019 at 11:59 am

    So delicious, i must try, thank you so much. Great job…

  68. #
    Kasauti Zindagi Ki — November 8, 2019 at 12:34 pm

    Very good write-up. I certainly love this website. Thanks!

  69. #
    Lucy — November 11, 2019 at 8:14 am

    How can we made ice-cream for sale if we had only sugar ;egg ;farina ;condensed milk and for freeze we had refrigerator that hadn’t °C limit ?
    Can be or not?

  70. #
    Michel — November 25, 2019 at 3:15 am

    Hi Tessa

    Thanks for sharing helpful post to make ice cream without a machine, I have made this for my kids as I cook and content writer this post really working me.

    Great job.

  71. #
    Bri — December 3, 2019 at 12:17 pm

    Where I livee we dont have heavy cream, so do we need it?

    • #
      Jennifer — August 1, 2020 at 5:55 am

      Cool whip

  72. #
    Catha — December 25, 2019 at 2:26 am

    I made this Ice Cream and we fell in love . It’s so easy to make and delicious too .it is a favorite go to meal. I will definitely be making it my go to recipe for gelato. 5+ stars.

  73. #
    Adele Obst — January 4, 2020 at 5:50 am

    do you have a receipe using splenda or a non sugar vanilla ice cream

  74. #
    Marielis — January 26, 2020 at 8:27 pm

    I would like to know if with the 2 ingredients method it will work with any flavor?

    Thank you!

  75. #
    Sharon Smith — March 7, 2020 at 9:45 am


  76. #
    Vaia — March 19, 2020 at 3:40 am


  77. #
    fsxi — March 19, 2020 at 5:31 pm


  78. #
    fsxi — March 19, 2020 at 5:32 pm


  79. #
    Linda — March 27, 2020 at 7:54 am

    Do you use these same recipes with an ice cream maker or just for when you don’t use your ice cream maker?

  80. #
    nice türkiye — March 31, 2020 at 10:43 am

    Session expirée ! Merci de recharger la page et de réessayer

  81. #
    Megan — April 6, 2020 at 11:36 pm

    Hi! 🙂 A few questions for you.

    1) What is the taste/texture differences between the 2 Ingredient Method and the Freeze & Stir or Plastic Bag Method?
    2) Which method produces the creamiest texture?
    3) How can I avoid an icy texture?
    4) Can I use either method with a blender? Which would you recommend if using a blender?

    Thank you!

  82. #
    anonymous — April 11, 2020 at 3:54 pm

    Loved it, my son assisted in the plastic bag version! LOL!

  83. #
    Sandy — April 14, 2020 at 3:43 pm

    I made the 2 ingredient but wanted chocolate but when I added the powder chocolate and the melted chocolate it bunched up and when I put in freezer it was so rock hard I couldn’t get it out of the container what can I use to keep it from getting so hard.

  84. #
    Halima Sadiya — April 17, 2020 at 10:52 pm

    I love it

  85. #
    Poop — April 19, 2020 at 1:32 pm

    Ok, but still needs some work

  86. #
    nobody — April 19, 2020 at 10:10 pm

    It was great

  87. #
    Tihomir Nikolov Pavlov — April 20, 2020 at 2:01 am

    Hi I made the two step ice cream over the weekend, my wife really liked it, but mentioned it was a bit on the heavy side, but very nice.
    What can I do in order to make it a bit lighter but keep the taste and texture.
    Thank you

  88. #
    Burnell Seaton Nits PADAR — April 21, 2020 at 1:20 pm



  89. #
    Burnell Seaton Nits PADAR — April 21, 2020 at 1:21 pm



  90. #
    bruhhh — April 29, 2020 at 7:05 pm


  91. #
    Bekah Williams — May 5, 2020 at 6:49 pm

    This a simple, easy recipe; just what I was looking for. I found it to be much too sweet as written though. I added more milk (only had the original two cups of cream) to balance it out so consequently it is taking waaaaay longer to freeze (going on 7 hrs and still milkshake consistency), even after splitting into smaller portions. But, on the whole, it is delicious, takes just a few ingredients and was super easy to make. Will make again (with adjustments) and would reccomend.

  92. #
    Ammar — May 6, 2020 at 3:59 am

    Hi Tessa,

    The video that is linked in the end of this article shows a different way of making ice cream than the recipes explained in this article. Do we have a video for recipes mentioned in this article?


  93. #
    Ashi — May 8, 2020 at 3:09 am

    Yeh Hai Chahatein Today Episode

  94. #
    Naledi — May 11, 2020 at 2:24 am

    Mmmmmmmmmmmmmmm Loved It wow it’s so. Delish

  95. #
    Rohit Dass — May 11, 2020 at 4:27 am

    Very easy and quick to make and fantastic outcome

  96. #
    Jeanne — May 13, 2020 at 9:32 am

    Delicious! And easy! I made my version of Cherry Garcia by adding frozen cherries (chopped) and chocolate chips. Can’t wait to try some of your flavor suggestions. Thanks for another great recipe Tessa!

    • #
      liam — May 15, 2020 at 10:42 am

      Hi im liam Im 8 years old good job at making that recipe!

  97. #
    Sophia — May 17, 2020 at 6:25 am

    This turned out great! I made the mocha recipe plus the regular vanilla one. It’s great for hot summer days when you don’t have an ice cream machine!

  98. #
    Salman Khalid — May 17, 2020 at 9:17 am

    I want to learn how to make professional ice cream with low budget at home.

  99. #
    Mags — May 17, 2020 at 11:20 am

    Can I use low fat milk instead of whole milk and also can I make a substitute for cream will that work in the ice cream?

  100. #
    Yasmin — May 21, 2020 at 4:56 am

    We tried the chocolate flavor with freeze & stir method. It was amazing! Thank you so much for the recipe.

  101. #
    Shayna — May 28, 2020 at 7:33 pm

    Absolutely Genius! I loved how simple and easy the recipe is to follow and it taste great! Keep up the GOOD work! Until the next recipe…

  102. #
    Andie — June 1, 2020 at 7:25 am

    Does the cream have to be chilled?
    Thank you

  103. #
    Peter McArthur — June 3, 2020 at 8:20 am

    What is the equivalent of a cup in ounces I live in the UK and don’t have measuring cups
    Kind regards Peter

    • #
      Linda — June 24, 2020 at 5:56 am

      there are 8 ounces in a cup or 228 grams.

  104. #
    Anna — June 9, 2020 at 11:55 am

    Ma I’m finding it hard to make an ice cream

  105. #
    Moses M — June 15, 2020 at 2:00 pm

    Is there a way to make this with fewer ingredients?

  106. #
    Arati — June 17, 2020 at 1:20 am

    Hi I want to ask if is it common if the cream after adding the flavorings and all it looks like the cream is broken chunks ?

  107. #
    Delaney — June 23, 2020 at 9:55 am

    Very nice thanks for this information.

  108. #
    Yaminah — June 25, 2020 at 7:38 am

    Could you substitute coconut milk for heavy cream?

  109. #
    Nadithi Handagama — July 1, 2020 at 1:39 am


  110. #
    Theresa — July 4, 2020 at 5:40 am


  111. #
    Samantha Zeliger — July 4, 2020 at 4:40 pm

    How does it taste. Good or bad

  112. #
    Mike — July 9, 2020 at 7:21 am

    Great pics. For many years I made ice cream with a similar plastic bag method while a Scout volunteer. Reading your recipe, instructions and tips it occurred to me that it would be a simple thing to use a good quality seal-able bag and put all in the washing machine on cold water delicate cycle. In any case, I look forward to trying the recipe and my tip.

  113. #
    Carmen — July 11, 2020 at 11:58 am

    Hi Tessa,

    I’d like to try your ice flavors, my goodness, looks so easy! I tried download by adding my email but after several times I have not received confirmation to download.

  114. #
    Kathy Gibson — July 14, 2020 at 5:14 pm

    Should I add something to peach ice cream to keep it from turning dark?

  115. #
    Sophie and Matthew — July 19, 2020 at 7:00 am

    This recipe is amazing! It tastes like heaven on earth. We finished most of the batch for breakfast. Quick question: what is the best way to freeze the ice cream? In a jar or in a bag?

  116. #
    Tammy — July 28, 2020 at 9:06 am

    I would like to try the mocha, the recipe says 1/2 cup of cocoa powder, but the video has 1 cup. So how much cocoa powder is the mocha recipe supposed to have? 1/2 cup or 1 cup.


  117. #
    Rachel — August 14, 2020 at 11:22 am

    The Best Best Best!!! Especially the mint chip!!!

  118. #
    Rachel A — August 14, 2020 at 11:25 am

    The Best Best Best!!! Especially the mint chip!!!

  119. #
    Trevor — August 14, 2020 at 12:51 pm

    So one method lists sugar while the other doesn’t. I’m a little confused about this… why wouldn’t you add sugar in both methods? I want to try and make this in the next couple of days.

  120. #
    Sharon — August 25, 2020 at 4:06 am

    Hello Tessa. I like the first method of making icecream without a machine, however what can i substitute for condensed milk?

  121. #
    abby galindo . — August 27, 2020 at 3:33 am

    i can’t wait to use this recipe .

  122. #
    emily — August 31, 2020 at 2:42 am

    This is the best! So creamy! I loved it!! Such an amazing summer treat! Looks so delicious and it’s an easy recipe! I’ll be trying this as soon as the weather warms up!
    35 How To Make Easy Homemade Ice Cream Recipes:

  123. #
    fenestro pencere — September 2, 2020 at 7:12 am

    Loved It wow it’s so. Delish

  124. #
    Amanda — September 7, 2020 at 11:10 am

    I’m making Blueberry Swirl ice cream with the freeze and stir method and I’m wondering, at what point do I add the cooled blueberry mixture? Before the cream mixture goes into the freezer or at some point during the freezing process?

  125. #
    Ummee — September 14, 2020 at 4:37 am

    I’m interested

  126. #
    Mani Sharman — September 25, 2020 at 5:44 am

    How soon can I serve to 20 people?

  127. #
    Hema — October 1, 2020 at 3:16 am

    Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will definitely Share your Rrecipe with my friends.

  128. #
    Anna Davis — October 12, 2020 at 5:50 pm

    Thanks for explaining how you should stir the mixture in the freezer every 30 minutes for 2-3 hours. I have been thinking about selling homemade ice cream made with fresh organic milk from my aunt’s cows at the local farmer’s market. Do you have any tips about using flavorings and mix-ins without ruining the texture?

  129. #
    Mahia Sharma — October 18, 2020 at 5:31 am

    I am new to baking. trying new thing, sometimes it work and sometimes it don’t. Yet, it is a nice experience to try these.

  130. #
    brooke — October 31, 2020 at 6:21 pm

    What if u hate ice cream

  131. #
    pm kisan — November 17, 2020 at 10:38 pm

    great nice wok

  132. #
    Pema — January 7, 2021 at 9:11 pm

    Great taste i tried this during the lockdown

    • #
      Handle the Heat — January 8, 2021 at 10:55 am

      Glad you enjoyed this recipe!

  133. #
    K, E & A — January 25, 2021 at 6:33 pm

    Amazing recipe! We made the bag shake method and it was perfect. Will definitely make this again.

    • #
      Handle the Heat — January 26, 2021 at 1:02 pm

      So glad you enjoyed!

  134. #
    Sandy — January 31, 2021 at 6:26 pm

    Do you have a recipe for chocolate cheesecake ice cream.

  135. #
    Chris — February 5, 2021 at 4:07 am

    I made Mint Chocolate Chip last night and it was delicious. Everyone loved it! But…. for me I found it was too smooth in constancy than I prefer… any suggestions on how to get its texture closer to say, Brewers consistency? Thanks.

  136. #
    Maria — February 9, 2021 at 10:39 am


  137. #
    Amelia — February 25, 2021 at 9:06 pm

    Easy to make and rich taste!!!

    • #
      Handle the Heat — February 26, 2021 at 11:14 am

      Thanks so much!

  138. #
    Monica — March 27, 2021 at 2:08 am

    I live this post it is supper . Please do have like tutorial classes for one to learn all about ice cream making . Please how do you get the heavy cream ?

    • #
      Handle the Heat — March 29, 2021 at 11:39 am

      Hi Monica! I’m so glad you loved this article. Heavy cream can be purchased in the dairy section at your local grocery store 🙂 I don’t have a tutorial for ice cream making specifically, but I do have a class called The Magic of Baking where I teach all about the fundamentals of baking. You can find that at at the top of the page in the red banner (click Join my class!) You might also be interested in reading my first cookbook called Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich. I hope this helps!

  139. #
    AJ — April 26, 2021 at 3:26 am

    Hi Tessa, is it whipping cream the same as heavy cream? I can’t seem to find “heavy cream” in my neck of the woods. Thanks so much

    • #
      Handle the Heat — April 27, 2021 at 12:31 pm

      No, they are completely different. Heavy cream is the richest type of liquid cream with a fat content of at least 36% whereas whipping cream usually has 30%-36% fat. The more fat in your cream, the more stable it will be, so I don’t recommend any substitutions when it comes to using heavy cream in ice cream 🙂 . Heavy cream is normally located near the milk in grocery stores, whereas whipped cream is usually found in the freezer aisle. Hope this helps!

  140. #
    Sophia — May 10, 2021 at 11:31 am

    I made chocolate an dit wa sreally good. I was wondering if we could make strawberry ice cream bye jus swiping the blueberries with the strawberries?

    • #
      Handle the Heat — May 10, 2021 at 1:40 pm

      I haven’t tried that, but you’re welcome to give it a try! Let me know how it goes 🙂

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