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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
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.
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
