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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.
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:
- 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 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:
- Death by Chocolate Ice Cream (for serious chocoholics only!)
- Strawberry Cheesecake Ice Cream
- Cookie Butter Ice Cream
- Chocolate Chip Cookie Dough Ice Cream
- How to Make Ice Cream (French Method)
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.
Can I substitute anything instead of using sweetened condensed milk cos it is too sweet for my diabetic Husband thks
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!
Condensed milk is key for the two ingredient method!
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.
hello for recipes short cut .i will try your ice.thanks ! linda from dallas.
thanks ice cream short cut .i will try your ice .thanks linda .from texas.
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!
Chilled means
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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!
Yay! I’d add in 1/2 cup pumpkin puree + as much pumpkin pie spices as you prefer!
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!
Do you have any for plant or nut milks?
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