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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.
Tessa-How about for a Ice Cream recipe that you need 2 cook the mixture on a stove top some recipes call 2 do that by using a Renett Tablet than put it in a Refrigerator Tray then freeze it would that make sense?.
We haven’t tried that!
I make this all the time! My husband raves over it! We have not bought store bought ice cream for over two years now.
So amazing to hear that, Amy! Yay!!
WOW!! With that review, I’m SOLD!!!
wow yummy, my wife is very fond of ice creams, she just loves it, will try this recipe at my home, Thanks for sharing
So excited to hear what she thinks! Check back in with us and let us know 🙂
Just found this great site & tried to obtain the “Cookie Customization Chart”. HOWEVER – when I clicked on the “Sign Up” link I got an error message saying the link could not be located .
Is this because the original post is several years old?
AND – do you have a subscription method that would allow me to receive new recipe notifications?
That would be the cat’s meow! Several other sites that I’ve visited have a pop-up that – if you click on it – does this very thing. A surefire way of getting people back to your site! Without having to try & remember site name & put it in the search bar.
Thanks for listening!
Now – it’s off to buy heavy cream so I can make one of these luscious recipes!
Hi Terry! Thanks so much for bringing this to our attention. I also received the error when attempting to sign up and have forwarded the issue to our tech team! Click here to sign up for the Cookie Customization Chart. Doing so will also add you to our email list 🙂 Please don’t hesitate to email me at support@handletheheat.com if you experience any further issues, I’m happy to help!
The food processor method is AMAZING!! I’m so pleased with how well it turned out. I used the base recipe from your How to Make Ice Cream post and it was so so delicious and the texture was incredible. Everyone needs to try this recipe/method!!!
How long do you think the flat slab of custard base would keep in the freezer before needing to “churn” it in the food processor? I was thinking how great it would be to keep a bag at the ready for unexpected company or when a craving strikes 🙂 Thanks Tessa!!
YAY!! I’m so glad you enjoyed it! I’d suggest keeping it in the freezer for a month or less. If you’re using any add-ins that contain water, such as fruit, it’ll ice up even quicker, so just keep that in mind 🙂
Hello,
I’m going to try the blender technique for making this ice cream. I don’t see a recipe for that particular way. Where can I find what I need? Thank you!
Sorry about that! I accidentally only included it in the pink tip box above the recipe and just as the Food Processor Method in the directions! It has been added it to the directions 🙂 Enjoy your ice cream!
Aw, YAY!! I’m so happy to hear this!
Super easy recipe. Homemade is absolutely delish and so awesome!
So great to hear this!
My kids love the mint chip. I use a little green gel food coloring and Baskin and Robbins move over!! Thanks for the recipe. Today I’m doing Oreo cookie:)
Yum!! I’m so glad your family is enjoying this recipe and all the flavor options!
This is great ice cream. I made the peanut butter ice cream with mini M&M and mini chocolate chips. It was so easy and fun to make this ice cream. This ice cream was a hit with the family 🙂 Thank you for sharing your idea with us. I used the two ingredients recipe. The video was very helpful. 🙂
Love your add-ins, the more chocolate the better! 🙂 I’m so happy to hear your ice cream was such a hit!
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?
I haven’t tried that, but you’re welcome to give it a try! Let me know how it goes 🙂
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
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!
I think you misread their question. They asked about whipping cream, and I believe you thought they said whipped cream. Whipping cream is actually the same as heavy cream, it just depends on the brand. Some brands just refer to it as “Heavy Whipping Cream” instead of just “Heavy Cream”.