How to Make Ice Cream Without a Machine

 How to Make Ice Cream Without a Machine with 3 simple no churn methods and flavor ideas! Step-by-step video, recipe, and printable ice cream labels too!

Yield: 1 1/2 quarts

Prep Time: 10 minutes

 How to Make Ice Cream Without a Machine with 3 simple no churn methods and flavor ideas! Step-by-step video, recipe, and printable ice cream labels too!

How to make the best ice cream without a machine! 3 methods, step-by-step video, and free printable ice cream labels!

How to make the best ice cream without a machine! 3 methods, step-by-step video, and free printable ice cream labels!
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!
No churn peanut butter cup ice cream - just 5 ingredients!

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 a machine produces the best results, I’m sharing the next best thing for those of you who don’t have one! In this post and the step-by-step video below I cover three 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!
Free printable ice cream labels
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.


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.

What’s your favorite ice cream flavor?

Free ice cream label printable
*This post contains affiliate links.

How to make
Ice Cream without a Machine

Yield: 1 1/2 quarts
Prep Time: 10 minutes
Inactive Time 6 hours
Total Time: 6 hours 10 minutes
 How to Make Ice Cream Without a Machine with 3 simple no churn methods and flavor ideas! Step-by-step video, recipe, and printable ice cream labels too!

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

Directions

2 Ingredient Method

  1. 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.
  2. 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:

  1. 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:

  1. 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.
  2. 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:

  1. 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.
  2. 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.

Recipe Notes

If you want to use the last two methods with homemade custard-based ice cream, check out this video tutorial.
Course: Dessert
Cuisine: American

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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  1. #
    Kat — July 29, 2015 at 6:19 am

    For the 2 ingredient method. The directions say to fold the whipped cream into the condensed milk mixture, but in the video you added the condensed milk mixture to the whipped cream and mixed. Does it make a difference which way you do it? I’ve seen videos and recipes using both methods and I’m utterly confused! – I need to make me some Chocolate Malt Ice Cream!

    Thanks!

    Kat

    • #
      Tessa — July 29, 2015 at 7:26 am

      Hey Kat! Thanks for bringing this up, I meant to edit the recipe! I actually tested both ways and it doesn’t make a noticeable difference. So there’s really no need to worry about folding 🙂 I edited the recipe to make it that much simpler. Yay!

    • #
      Chika — July 4, 2019 at 10:32 pm

      It was quite good.

  2. #
    Kristin — July 29, 2015 at 8:00 am

    Hi Tessa, I loved your ice cream video. Who knew it could be so easy and made with so few ingredients without a machine. For the last couple of weeks, I have actually been thinking about purchasing an ice cream machine. You mentioned that you really like yours and I was wondering if you would mind sharing what kind of machine you have. Thank you! Kristin

    • #
      Tessa — July 29, 2015 at 8:06 am

      Hi Kristin! I have the Cuisinart Ice Cream Maker: http://amzn.to/1fHkNUX

      I’ve actually had it for many years and used it to test all 50 ice cream recipes in my cookbook. I’ve literally used it hundreds of times and it’s still going strong!

    • #
      Natalie — July 16, 2019 at 4:44 pm

      Can I make this using regular milk also for part one instead of condensed milk?

  3. #
    Patty K — July 29, 2015 at 9:21 am

    Hi Tessa, I just received the link to download the labels. They are adorable! Did you design them yourself? What kind of labels did you use to print the labels? Can you reference an Avery number? Thank you.

    • #
      Tessa — July 29, 2015 at 9:58 am

      Thank you Patty, glad you like them! I used Canva.com and Photoshop to make them 🙂 I’m sorry to say but I had one sheet left of label paper that I used to make them and I have no idea what kind it was. I will say that I wish I had used glossy label paper.

  4. #
    Kristin — July 29, 2015 at 9:28 am

    Thank you for the information on your ice cream maker. I am ordering a copy of your ice cream book to go with my new ice cream maker. Thanks!

    • #
      Tessa — July 29, 2015 at 9:57 am

      Yay! That makes me so happy 🙂

  5. #
    Sophie — July 30, 2015 at 12:53 am

    Thank you for doing all of this legwork so that ice cream fiends like myself can make ice cream without a machine! The number of ice cream recipes I’ve pinned and looked at longingly on Pinterest is just sad 😛 I’m hesitant to get a machine because we have so little space in the kitchen as is, so this looks PERFECT. Looking forward to trying the two-ingredient method in particular!

    • #
      Tessa — July 31, 2015 at 2:30 pm

      Awesome Sophie! Hope you love the two-ingredient method!

  6. #
    carly — July 31, 2015 at 1:51 pm

    Would the first method work if you whipped the cream in a food processor?
    I’ve actually been thinking about getting that same exact ice cream maker you mention in your comment. Hahah I’ve had it bookmarked for a while now. It looks like it has pretty good reviews and the price isn’t bad. Especially compared to some of the other machines out there that are near or in the hundreds.

    Btw, under freeze & stir or plastic bag methods it says: “If mixture isn’t cold, place in the refrigerator until chilled, about 30 seconds.
    If mixture isn’t cold, place in the refrigerator until chilled, about 30 minutes.” I assume the first one shouldn’t be there?

    • #
      Tessa — July 31, 2015 at 2:31 pm

      I don’t see why not Carly! And I really can’t recommend that ice cream maker enough. Thanks for catching that – so weird it ended up in there twice.

  7. #
    Kristin — August 19, 2015 at 4:34 pm

    At your recommendation, I purchased the Cuisinart ice cream maker. I got the 2 quart ice cream maker and purchased it from Costco.com, which saved me an additional $10.00. I just love it. I first made your basic vanilla recipe which turned out so good! I then made a custard style chocolate and added homemade brownie chunks to it. The day I made the second recipe, it was 114 here in Scottsdale, and my ice cream came out a little softer, but was perfect after a few hours in the freezer. I also ordered the frozen dessert containers from Amazon as you recommend. The containers are perfect. I am so excited to try more recipes. Thanks so much for sharing your great knowledge! 😀

    • #
      Tessa — August 19, 2015 at 9:52 pm

      Fabulous Kristin! I know all about 114°F+ heat and making ice cream, glad to hear it still turned out 🙂 And aren’t those containers adorable?!

  8. #
    jeanette lalor — March 18, 2016 at 10:36 am

    even though i am 73, i still enjoy bringing a little happiness to others. i can hardly wait to make milano cookies and the ice cream. i hope they turn out as beautifully as YOU LOOK… (now you print that, Tessa).

  9. #
    Tanushka — May 12, 2016 at 8:55 pm

    Hey Tessa! Loved your tutorial for making icecream without a machine. I’ll soon be ordering a copy of your faboulous icecream book to go with my brand new icecream maker. Your labels are just adorable. Looking forward for 2 ingredient method. Thanks a lot. It really helped a lot.

  10. #
    shaela — June 6, 2016 at 7:57 am

    I loved this recipe, just one thing. when i did the 2 ingredient method, the first time it was really hard and i couldn’t get my spoon in it , the second time i put it in the container in a plastic bag and it was perfect.

    • #
      Tessa — June 7, 2016 at 10:39 am

      Sounds like the first time the container wasn’t airtight! We just invested in some new food storage containers because our old ones lost their airtight seal.

  11. #
    Mikayla Walberg — June 11, 2016 at 1:58 pm

    On the freeze and stir method- it says 11/4 cups milk chilled. Should that be 1/4?

    • #
      Tessa — June 11, 2016 at 8:38 pm

      It’s 1 1/4, or one and a quarter cups 🙂

  12. #
    Maria Robinson — June 12, 2016 at 6:18 pm

    If your using a glass measuring cup 11/4 is 14 ounces. I looked it up. I made this recipe. It was super easy and my kids love it. Thank you.

  13. #
    Karyn — July 25, 2016 at 5:18 am

    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

  14. #
    Susan Glace — July 26, 2016 at 6:53 am

    Do you have any for plant or nut milks?

  15. #
    Randy — August 11, 2016 at 5:20 am

    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!

  16. #
    Rachel — October 8, 2016 at 4:14 pm

    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!

    • #
      Tessa — October 10, 2016 at 10:30 am

      Yay! I’d add in 1/2 cup pumpkin puree + as much pumpkin pie spices as you prefer!

  17. #
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  18. #
    Christi — December 9, 2016 at 2:10 pm

    Chilled means

  19. #
    Naldo — December 27, 2016 at 9:52 pm

    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!

  20. #
    linda — January 16, 2017 at 5:42 pm

    thanks ice cream short cut .i will try your ice .thanks linda .from texas.

  21. #
    linda — January 16, 2017 at 5:46 pm

    hello for recipes short cut .i will try your ice.thanks ! linda from dallas.

  22. #
    Bruce — January 26, 2017 at 7:45 pm

    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.

  23. #
    Kesha — February 28, 2017 at 8:23 pm

    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!

    • #
      Tessa — March 7, 2017 at 11:59 am

      Condensed milk is key for the two ingredient method!

  24. #
    Eunice — March 31, 2017 at 1:31 am

    Can I substitute anything instead of using sweetened condensed milk cos it is too sweet for my diabetic Husband thks

  25. #
    Thao — May 13, 2017 at 7:43 am

    Could you pls tell me the name of vanilla extract you r using in this recipe? Thx

  26. #
    Angela — June 25, 2017 at 10:20 am

    Is there something I can use in place of the condensed milk. My husband is diabetic so I’m shooting for as close to sugar free as possible.
    Thnx

  27. #
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  28. #
    Jessica — August 4, 2017 at 9:56 am

    I would LOVE to try this sometime. Do you have a link for a good stainless stell baking dish?

  29. #
    Bilal — October 11, 2017 at 11:30 am

    Hi Tessa!
    I want to know that we can use whole milk instead of condensed milk or we have to use only condensed milk

  30. #
    Maryellen04 — October 26, 2017 at 9:26 pm

    I think your website needs some fresh content. Writing manually takes a lot of time, but there is tool for this boring
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  31. #
    Cheryl — January 31, 2018 at 1:23 pm

    Do you have a low fat chocolate ice cream recipe

  32. #
    mahjabeen — June 12, 2018 at 8:42 am

    Hey, its looking yummy and I am going to try these ice cream. Thank you.

  33. #
    Michael — June 21, 2018 at 12:58 pm

    Hi, Tessa –

    Just couple of small things. You mention that bags should be “resalable” – that means something that can be sold again. Did you mean “resealable”?

    Then for the Freeze & Stir or Plastic Bag Methods, you say, “place in the refrigerator until chilled, about 30 seconds”. I can’t imagine that only 30 seconds in the fridge would chill things very much. Did you mean “30 minutes”?

    Michael

  34. #
    Heather wiese — July 5, 2018 at 6:40 pm

    My favorite flavor is orange pineapple. Creamy orange flavored ice cream with chunks of pineapple. Can you come up with a recipe?

  35. #
    Da Bomb — August 8, 2018 at 8:46 am

    Loved ur 2-ingredient recipe!!! I can’t stop making ice cream since I discovered ur recipe!!!!!

  36. #
    Sama Engineering — September 6, 2018 at 1:48 am

    Spices are very common and bsuinesses are more focusing on the more quality packaging of spices. So for that, Spice packing machines are very helpful for giving the quality packing for spices. Businesses should move for spice packing machines .

  37. #
    Dr. Zakir Ali Rajnish — September 13, 2018 at 10:48 am

    Wow, nice recipe. Thanks for sharing.

  38. #
    Arshia — September 15, 2018 at 7:53 pm

    Wow! it’s mouthwatering. Thanks for sharing.

  39. #
    Primary Ka Master — November 17, 2018 at 6:28 pm

    I love ice cream. Thank you so much!

  40. #
    Aidan Larson — December 9, 2018 at 11:24 am

    How many servings is it and I need enough for 35 people .

  41. #
    Gunjan — December 29, 2018 at 3:41 am

    Please let me know the servings I need for 20 people.

  42. #
    Halli — December 30, 2018 at 4:17 pm

    Hello! I read every word of this and why do you have to freeze for 6 hours?! If I only froze it for 2 1/2 hours what will happen?

  43. #
    Cynthia brown — January 13, 2019 at 12:15 am

    Hello tessa, i was able to only get my hands on a 1kg can of sweetened condensed milk, how many cups will amount to be 14 ounces?
    Thank you

  44. #
    Tan Trinh — April 28, 2019 at 8:43 pm

    Thanks for sharing.

  45. #
    Mere — May 13, 2019 at 5:36 pm

    Hi! I’ve been searching for a way to make ice cream without a machine with my three year old daughter and can’t wait to try these out! I’m keto though so is it possible to substitute the granulated sugar for granulated Erythritol?

  46. #
    SEO — May 22, 2019 at 3:19 pm

    They look really nice. I wanted ice cream. Used cups also look very modern.

  47. #
    ansley gunter — June 5, 2019 at 7:31 am

    Do you have a chocolate chip cookie dough recipe that I can use? I am just wondering

  48. #
    Shakimono — June 5, 2019 at 7:23 pm

    Super easy to make! I added frozen strawberries and half and half to the sweet condensed milk and blended it together. Then i folded it to the whipped cream mix. Can hardly wait to taste the frozen version! I tasted the liquid mix and omg! So creamy and delicious

  49. #
    reipie — June 6, 2019 at 6:48 am

    can you use half and half to make the plastic bag ice cream?

  50. #
    Meow — June 24, 2019 at 3:50 am

    Hi Tessa
    I was wondering how many (roughly) scoops of ice-cream the 2 ingredient method makes?
    Thank you for your awesome recipes!

    • #
      Tessa Arias — June 24, 2019 at 10:03 am

      I’m not sure! Every scoop size is different. Hopefully the yield given in quarts is helpful 🙂

  51. #
    Susan — June 24, 2019 at 7:47 am

    Can these recipes be adapted for no carb consumers?

    • #
      Tessa Arias — June 24, 2019 at 10:02 am

      Hi Susan – I have no idea. I don’t do no carb recipes!

  52. #
    Allison — July 3, 2019 at 8:53 pm

    Wow, I just used this recipe to make peanut butter ice cream and it’s gotta be the best I’ve ever had. Thank you SOOOOO much for sharing!

    Question… I’d love to try making coffee ice cream. Any suggestions?

  53. #
    Chika — July 4, 2019 at 10:32 pm

    It was quite good.

  54. #
    Chika — July 4, 2019 at 10:35 pm

    Mine just melted why’s this?

  55. #
    John Thomas — July 7, 2019 at 5:17 pm

    I found this video that is also very helpful for making ice cream. https://dausel.co/C3HU89
    This just makes it super simple and easy. I shortened the link so you don’t have to waste time typing it in. Hope this helps you all! 🙂

  56. #
    nice türkiye — July 12, 2019 at 6:20 pm

    Session expirée ! Merci de recharger la page et de réessayer

  57. #
    bahce kapısı servisi — July 12, 2019 at 6:21 pm

    Thanks for sharing.

  58. #
    Diane Terpstra — July 16, 2019 at 11:54 am

    Can the no machine recipe be used in my ice cream maker?

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