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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!
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!
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.
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.
Sprinkle of Science
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 for the simplest way for How to Make Ice Cream Without an Ice Cream Machine:
- Simply whip 2 cups of heavy cream, by hand or with an electric mixer, until stiff peaks form.
- Slowly drizzle in a chilled can of sweetened condensed milk.
- Add your desired flavorings or mix-ins.
- Remove to an airtight container and freeze. It’s that simple!!
Method #2: Plastic Bag Method
- 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.
- 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.
Method #3: Freeze & Stir Method
- Place the unchurned ice cream recipe 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.
- Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing.
- If you have a hand mixer or blender, use one of those.
- 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.
- Make any ice cream base according to the recipe directions.
- Instead of churning in an ice cream maker, 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 or a 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.
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 chocolate 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:
- How to Make Ice Cream – French method + vanilla ice cream recipe
- Death by Chocolate Ice Cream
- Strawberry Cheesecake Ice Cream
- Cookie Butter Ice Cream
- Chocolate Chip Cookie Dough Ice Cream
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Ice Cream without a Machine
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
Instructions
2 Ingredient Method:
- 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.
- 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:
- 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.
- 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.
- 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:
- 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.
- 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.
- 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:
- Note: This is NEW and not covered in the video!
- 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 Notes
This post was originally published in 2015 and has been updated with additional tips.
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.
On the freeze and stir method- it says 11/4 cups milk chilled. Should that be 1/4?
It’s 1 1/4, or one and a quarter cups 🙂
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.
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.
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.
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).
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! 😀
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?!
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?
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.
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.
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!
Awesome Sophie! Hope you love the two-ingredient method!
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!
Yay! That makes me so happy 🙂
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.
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.
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
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!
Can I make this using regular milk also for part one instead of condensed milk?
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?
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
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!
Does the cream have to be chilled?
Thank you
piss off
to your dad
Followed the bag method to the T and it didn’t work.
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
It was quite good.
Trying to make butter pecan with no nuts 2 ingredients ice cream do I just add maple extract ?
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.