How to Make Ice Cream Without a Machine | Handle the Heat
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How to Make Ice Cream Without a Machine

  |  
July 29th, 2015
4.86 from 62 votes
4.86 from 62 votes

How to Make Ice Cream Without an Ice Cream Machine with 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!

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Craving homemade ice cream, but don’t have an ice cream maker? In this post, I’ll teach you four different methods for how to make ice cream without a machine!

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!

I get asked ALL the time about 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 an ice cream maker produces the best results, I’m sharing the next best thing for those of you who don’t have one!

In this post, I cover four 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!

How to make the best ice cream without a machine! 3 methods, step-by-step video, and 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 love 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 specialty kitchen stores like Sur la Table. They’re pint-sized, so since each recipe makes about 1 1/2 quarts, a single batch will fill 3 of the containers.

Pint container of DIY vanilla ice cream made without an ice cream maker

I like to divvy up a batch of the ice cream base and make two or three different flavors! I’m all about variety. Don’t forget to sign up and get your hands on my free ice cream label printables, and also to receive new recipes delivered to your inbox! Click here to get the labels.

How to Make Ice Cream without an Ice Cream Machine

Method #1: Two Ingredient Ice Cream

This method is its own recipe! Here are the easy-peasy steps:

  1. Simply whip 2 cups of heavy cream, by hand or with an electric mixer, until stiff peaks form.
  2. Slowly drizzle in a chilled can of sweetened condensed milk.
  3. Add your desired flavorings or mix-ins.
  4. Remove to an airtight container and freeze. It’s that simple!!

    Method #2: 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.
    2. Place this bag inside another quart bag, again squeezing out as much air as possible and sealing tightly.
    3. Put the bags inside a gallon-size resealable 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 absorbs heat, causing the ice cream base to freeze.
    4. Squeeze out all the air and seal tightly.
    5. 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.
    6. Shake for 5 to 8 minutes, or until the ice cream is frozen. The more vigorously you shake, the smoother your ice cream will be.

    Method #3: Freeze & Stir Method

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

    Method #4: Food Processor or Blender Method (best method!)

    This is a new method that’s been added since this article and video were created in 2015. This is my favorite way to make ice cream without an ice cream maker.

    1. Make any ice cream base according to the recipe directions.
    2. Instead of churning in an ice cream maker, pour into a ziptop bag, squeeze out all air, and seal.
    3. Freeze, lying flat, until solid.
    4. Remove from freezer and break into chunks small enough to fit into the bowl of your food processor or a high-powered blender.
    5. Pulse until completely smooth.
    6. If adding mix-ins, either fold them in or pulse until desired consistency is reached, then pour into an airtight container.
    7. Cover and freeze until ready to serve.

    No Churn Ice Cream Flavor Ideas:

    • Cheesecake: Add 8 ounces of softened cream cheese to the 2-ingredient method. 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!
    • Chocolate: 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
    • S’mores: 10 graham crackers, crushed + 1 Hershey’s bar, chopped + 1/2 cup marshmallow fluff
    • Mocha: 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.
    • Please 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!

    My Best Ice Cream Recipes:

    4.86 from 62 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 an Ice Cream Machine with simple no churn methods and flavor ideas! Step-by-step video, recipe, and printable ice cream labels too.

    Ingredients

    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

    Directions

    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 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 the mixture isn’t cold, place in the refrigerator until chilled, about 30 minutes.

    2. 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.
    3. 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. 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 the mixture isn’t cold, place in the refrigerator until chilled, about 30 minutes.

    2. 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 resealable 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 absorbs heat, causing the ice cream base to freeze.

    3. 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 5 to 8 minutes, or until the ice cream is frozen. The more vigorously you shake, the smoother your ice cream will be.

    Food Processor or Blender Method:

    1. Note: This is NEW and not covered in the video!

    2. Make your ice cream mixture according to the recipe directions. Pour into a ziptop bag, squeeze out all air, and seal. Freeze, lying flat, until solid. Remove from freezer and break into chunks small enough to fit into the bowl of your food processor (using the standard s-shaped blade) or high-powered blender. Pulse until completely smooth. If adding mix-ins, either fold them in or pulse until desired consistency is reached, then pour into an airtight container. Cover and freeze until ready to serve.

    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
    Keyword : how to make ice cream without a machine, how to make ice cream without an ice cream maker, ice cream
    Tessa Arias
    Author: Tessa Arias

    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!)

    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!)

    Find Tessa on  

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    Recipe Rating




    1. #
      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?

    2. #
      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.

    3. #
      Temak — July 31, 2019 at 7:00 am

      Fantastic!
      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?

    4. #
      Diane Terpstra — July 16, 2019 at 11:54 am

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

    5. #
      bahce kapısı servisi — July 12, 2019 at 6:21 pm

      Thanks for sharing.

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

      Session expirée ! Merci de recharger la page et de réessayer

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

      I found this video that is also very helpful for making ice cream. https://dausel.co/C3HU89
      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! 🙂

    8. #
      Chika — July 4, 2019 at 10:35 pm

      Mine just melted why’s this?

    9. #
      Chika — July 4, 2019 at 10:32 pm

      It was quite good.

    10. #
      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?

    11. #
      Susan — June 24, 2019 at 7:47 am

      Can these recipes be adapted for no carb consumers?

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

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

    12. #
      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 — June 24, 2019 at 10:03 am

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

    13. #
      reipie — June 6, 2019 at 6:48 am

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

    14. #
      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

    15. #
      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

    16. #
      SEO — May 22, 2019 at 3:19 pm

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

    17. #
      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?

    18. #
      Tan Trinh — April 28, 2019 at 8:43 pm

      Thanks for sharing.

    19. #
      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

    20. #
      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?

    21. #
      Gunjan — December 29, 2018 at 3:41 am

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

    22. #
      Aidan Larson — December 9, 2018 at 11:24 am

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

    23. #
      Primary Ka Master — November 17, 2018 at 6:28 pm

      I love ice cream. Thank you so much!

    24. #
      Arshia — September 15, 2018 at 7:53 pm

      Wow! it’s mouthwatering. Thanks for sharing.

    25. #
      Dr. Zakir Ali Rajnish — September 13, 2018 at 10:48 am

      Wow, nice recipe. Thanks for sharing.

    26. #
      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 .

    27. #
      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!!!!!

    28. #
      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?

    29. #
      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”?

      Michael

    30. #
      mahjabeen — June 12, 2018 at 8:42 am

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

    31. #
      Cheryl — January 31, 2018 at 1:23 pm

      Do you have a low fat chocolate ice cream recipe

    32. #
      Maryellen04 — October 26, 2017 at 9:26 pm

      I think your website needs some fresh content. Writing manually takes a lot of time, but there is tool for this boring
      task, search for; Ssundee advices unlimited content for any blog

    33. #
      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

    34. #
      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?

    35. #
      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.
      Thnx

      • #
        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.

    36. #
      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

    37. #
      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

    38. #
      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!

    39. #
      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.

    40. #
      linda — January 16, 2017 at 5:46 pm

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

    41. #
      linda — January 16, 2017 at 5:42 pm

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

    42. #
      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!

    43. #
      Christi — December 9, 2016 at 2:10 pm

      Chilled means

    44. #
      concurso professor prefeitura sp — November 27, 2016 at 9:10 pm

      VMSIMULADOS PDI ─ PEB I ─ PEB II – CONHECIMENTOS BÁSICOS – SME/OSASCO contato@ : 8 Texto real ser capaz da
      ciência A partir de que se conhece ao longo de gente, essa espécie humana busca explicações para planeta ao lhe redor.

    45. #
      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!

    46. #
      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!

    47. #
      Susan Glace — July 26, 2016 at 6:53 am

      Do you have any for plant or nut milks?

    48. #
      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?

      Maria;

      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.

      Karyn

    49. #
      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.

    50. #
      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 🙂

    51. #
      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.

    52. #
      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.

    53. #
      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).

    54. #
      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 Costco.com, 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?!

    55. #
      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.

    56. #
      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!

    57. #
      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 🙂

    58. #
      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 Canva.com 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.

    59. #
      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: http://amzn.to/1fHkNUX

        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?

    60. #
      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!

      Thanks!

      Kat

      • #
        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.

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