How to Make Ice Cream Without a Machine

Why You’ll Love This Recipe

This no-machine ice cream recipe offers multiple simple methods using basic kitchen tools and ingredients. Whether you’re using the two-ingredient method for a quick fix, the hands-on plastic bag technique, or the freezer-stirring method for traditional texture, you’ll end up with rich, creamy ice cream. You can also add your favorite mix-ins or flavorings to customize each batch. It’s perfect for summer, parties, or whenever you’re craving homemade ice cream—no special equipment needed!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

2-Ingredient Method:

1. In the bowl of an electric mixer, whip the chilled heavy cream until stiff peaks form.
2. On low speed, mix in the condensed milk and vanilla extract. Add any flavorings or mix-ins at this stage.
3. Pour the mixture into a resealable container, cover the surface with plastic wrap, and seal.
4. Freeze for at least 6 hours or until firm. Scoop and serve!

Freeze & Stir Method:

1. In a large bowl, beat the milk and sugar with a mixer for 1–2 minutes until the sugar dissolves.
2. Stir in the cream, vanilla, and salt. If not cold, refrigerate the mixture for 30 minutes.
3. Pour into a deep stainless steel dish and freeze for 45 minutes.
4. Remove and stir vigorously, especially around the edges. Return to the freezer.
5. Repeat every 30 minutes for 2–3 hours until fully frozen.

Plastic Bag Method:

1. In a bowl, beat the milk and sugar for 1–2 minutes. Stir in the cream, vanilla, and salt. Chill if needed.
2. Pour mixture into a quart-size ziptop bag. Seal, then place into another quart-size bag.
3. Place both into a gallon-size bag filled with 4 cups crushed ice and 4 tablespoons coarse salt.
4. Seal, wrap in a towel, and shake vigorously for 5–8 minutes until the ice cream is frozen.

Food Processor or Blender Method (New!):

1. Prepare any ice cream base recipe.
2. Pour into a ziptop bag, seal and lay flat in the freezer until solid.
3. Break into chunks and pulse in a food processor or high-powered blender until smooth.
4. Fold in or blend your mix-ins, transfer to a container, and freeze until ready to serve.

Servings and Timing

• Yield: 1 1/2 quarts
• Prep Time: 10 minutes
• Inactive Time: 6 hours
• Total Time: 6 hours 10 minutes

Variations

• Chocolate: Add 1/2 cup cocoa powder or melted chocolate to the base.
• Strawberry: Puree fresh strawberries and swirl into the base before freezing.
• Cookies & Cream: Stir in chopped chocolate sandwich cookies after mixing the base.
• Peanut Butter Swirl: Add spoonfuls of peanut butter and swirl before freezing.

Storage/Reheating

• Storage: Store in an airtight container in the freezer for up to 2 weeks. Press plastic wrap directly onto the surface to prevent ice crystals.
• Softening: Let sit at room temperature for a few minutes before scooping.

FAQs

Can I really make ice cream without a machine?

Yes! These methods use simple tools like bowls, bags, or a food processor to mimic the churning process.

What’s the best method for creamy ice cream?

The 2-ingredient method is quick and creamy, while the freeze-and-stir and food processor methods offer a more traditional texture.

Can I use non-dairy milk or cream?

Yes, full-fat coconut milk or dairy-free whipped cream alternatives can be used, though texture and flavor may vary.

Do I have to use sweetened condensed milk?

For the 2-ingredient method, yes. It provides both sweetness and creamy consistency.

How long does homemade ice cream last?

It’s best within 1–2 weeks, stored in an airtight container with plastic wrap pressed against the surface.

What’s the benefit of the plastic bag method?

It’s fast and fun, especially for kids, and doesn’t require any freezing beforehand.

Can I make this sugar-free?

You can try sugar alternatives like stevia or erythritol, though results may vary in texture.

Is chilling the mixture before freezing important?

Yes, a cold base helps the ice cream freeze faster and more evenly, improving texture.

Can I double the recipe?

Yes, just make sure your container is large enough and adjust freezing time as needed.

Conclusion

Making ice cream without a machine is easy, fun, and incredibly versatile. Whether you’re using two ingredients or experimenting with more advanced methods, you can enjoy smooth, creamy, homemade ice cream any time—no special tools required. Customize it to your taste, add your favorite mix-ins, and enjoy a scoop (or two) of your very own no-churn masterpiece!

Ice Cream Without a Machine

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• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 10 minutes
• Yield: 1.5 quarts
• Category: Dessert
• Method: No-Churn
• Cuisine: American
• Diet: Vegetarian

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Description

This no-machine ice cream recipe shows you how to make rich, creamy homemade ice cream with or without special equipment, using simple ingredients and fun methods like no-churn, freeze-and-stir, plastic bag, or blender techniques.

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Ingredients

2 cups heavy cream, chilled

1 (14-ounce) can sweetened condensed milk, chilled

1/2 teaspoon vanilla extract

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

Cook Mode Prevent your screen from going dark

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Instructions

1. 2-Ingredient Method: Whip chilled heavy cream until stiff peaks form. Mix in sweetened condensed milk and vanilla. Pour into container, cover, and freeze for 6 hours or until firm.
2. Freeze & Stir Method: Beat milk and sugar until dissolved. Stir in cream, vanilla, and salt. Freeze in a metal dish for 45 mins. Stir, then freeze and stir every 30 minutes for 2–3 hours.
3. Plastic Bag Method: Mix milk, sugar, cream, vanilla, and salt. Pour into a quart bag, seal, then place in another quart bag. Place into a gallon bag with ice and salt. Shake for 5–8 minutes until frozen.
4. Blender/Food Processor Method: Freeze base in a flat ziptop bag until solid. Break into chunks and process until smooth. Fold in mix-ins and freeze until ready to serve.

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Notes

Use cocoa powder or fruit puree to create chocolate or berry variations.

Press plastic wrap directly onto surface when storing to prevent ice crystals.

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Nutrition

• Serving Size: 1/2 cup
• Calories: 250
• Sugar: 20g
• Sodium: 70mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 60mg