How to Make Cheese Ice Cream Without Ice Cream Maker
Oh man do I have a treat for you today! And not just in the form of a sweet recipe. I've been working extra hard to make this special post for you which is just jam-packed with awesome stuff. 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!
Something I get asked ALL the time is 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 just adore 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 speciality kitchen stores like Sur la Table. They're pint sized, so since each recipes 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 and make two or three different flavorings! I'm all about variety. Don't forget to sign up for new recipes delivered to your inbox in order to get your hands on the free ice cream label printable! 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. Simply whip 2 cups of 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!!
No Churn Ice Cream Flavor ideas:
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!
Cheesecake
Add 8 ounces softened cream cheese to the 2 ingredient method below. 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.
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 about 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 held 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.
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.
The Best Ice Cream Recipes
- Death by Chocolate Ice Cream (for serious chocoholics only!)
- Strawberry Cheesecake Ice Cream
- Cookie Butter Ice Cream
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
2 Ingredient Method
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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.
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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 or Plastic Bag Methods:
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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 mixture isn't cold, place in the refrigerator until chilled, about 30 minutes.
For the freeze & stir method:
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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:
-
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 resalable 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 aborbs 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 about 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!
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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.
If you want to use the last two methods with homemade custard-based ice cream, check out this video tutorial.
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
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How to Make Cheese Ice Cream Without Ice Cream Maker
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