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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!
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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
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.
This recipe is a game changer for my family! Fast, easy, minimal, cost savvy and smart use of heavy cream and one can of SCM. We can’t believe we get an ice cream this delicious in taste and texture without extra highly processed ingredients and tastes better than store-bought. I can’t wait to experiment with the suggested flavor add ins. Thank you for this gem of a recipe!
So happy to hear how much your family enjoyed this recipe, Christina! Thanks so much for commenting 🙂
My 13 yr old granddaughter and I made this using the”plastic bag method” yesterday and we’re all enjoying it today. So good! And we look forward to making chocolate and mint chocolate chip next. It Is real icy ice cream and we’re wondering if that’s something we did or didn’t do—or does it just turn out icy with this method.
Oh, Tessa. My waistline is gonna hate you for this post, and I’m gonna have to get out my fat/ter pants 😕
I bet the “Caramel or Dulce de Leche” variation would be most excellent
made with Dulce de Leche condensed milk. Unfortunately (?) I happen to have a couple of cans stashed in my pantry. Fortunately (?) my freezer is stuffed to the nth°, and then some.
Kudos to you for sharing multiple methods, in one post! I appreciate it!
Didn’t think I could edit my previous comment (to update) so:
Thought I ha made a mistake–read “beat till soft peaks form” when it SHOULD have read “beat till firm peaks”–my mistake. Especially after 12 hr in the freezer, it was like soft serve. This is recipe 1 (just vanilla) with method 4.
Well, I’ve done the second mix in the food processor and it’s now in a container in the freezer. It stuck to the zip lock bag so I just scraped those into a small bowl and put THAT in my freezer as well.
After an hour, without the (2nd) food processor mixing, this is PERFECT !!!
In the bowl it only covered about 1/4″ depth so froze beautifully. Fantastic flavour and great mouth feel. And that was basically from a liquid form (that was scraped off the plastic bag and not re-churned). It was watery going into the bowl into the freezer and froze perfectly.
5* all the way !
I followed the recipe except I did not use any condensed milk. I added blueberries following the swirl recipe. When I pulled it out of the freezer it was so frozen I could not get it out of the container. It was like concrete. What did I do wrong? I finally chipped some out and put it into a microwave to soften it up so I could eat it.
i think it was because u didnt use condensed milk. maybe follow the recipe next time?
I prepared the blender version and incorporated a swirling of chocolate fudge, resulting in a pleasant texture. so creamy
I added Skor pieces to my ice-cream and it is delicious.
How fun!!! I’m going to make pistachio ice cream for starters. so thank you for sharing this easy-peasy method.
Tried making ice cream for the first time. Because I don’t have an ice cream maker, I used the 2-ingredient recipe. My ice cream has been in the freezer for 2 days now and it is still very soft. Unsure what I did wrong, but I guess for making ice cream, an ice cream maker is essential.
Hi Nina! I’m sorry to hear that your ice cream isn’t setting. Without having made it alongside you, it’s tough to say what went wrong – but it could be due to any number of things, from the mix-ins used in your ice cream, to the fat content of your heavy cream, to your freezer’s temperature. Next time, lower the mix-ins in your recipe, find a good high-fat heavy cream, and try Method #4: Food Processor or Blender Method, to “churn” the ice cream, for best results. I hope that helps 🙂
I’ve made the 2 ingredient one, and its perfect. I don’t think it’s the recipe that’s wrong. Maybe you did something different?
It might be too sweet so it will not get hard.
Wow! I did the 2 ingredient method and the chocolate flavor, with a Lindt mint dark chocolate bar to melt. Absolutely delicious, the melted chocolate refreezes into little bits through the ice cream and it’s amazing! Texture is like frozen mousse. A small portion goes a long way it’s so rich. Thanks for sharing!!
I am finding the cellulose gum they put in ice cream is giving me digestive problems. Thank you for this quick recipe I can make myself.
This works great!!! Normaly when trying things like this come out horrible and seem to good to be true, which is probably why I normally go to a scientific standpoint, but when reading this I thought: It whipped cream obviously, but I have never seen whipped cream frozen, And since it’s not as liquid as normal water is then it shouldn’t freeze the same way as water does. So I tried it and my family loves it. It seems to be cheaper, fun, creative, more flavorful and maybe healthier than the one you buy in the store already made. Love the one who posted this!!!❤️❤️❤️