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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.

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:

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 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

Yields: 1 1/2 quarts

How To Make

Ice Cream without a Machine

Tessa Arias

Yields: 1 1/2 quarts

Prep Time 10 minutes mins

Inactive Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Review Recipe Print Recipe

Prep Time 10 minutes mins

Inactive Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Review Recipe Print Recipe

Learn how to make ultra-creamy ice cream at home—no machine needed! Try any of my four easy no-churn methods with step-by-step instructions, a how-to video, and flavor ideas galore!

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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 fine sea 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.

Notes

If you want to use the last two methods with homemade custard-based ice cream, check out my How to Make Ice Cream post.

Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

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This post was originally published in 2015 and has been updated with additional tips.