Description
Making homemade ice cream without an ice cream maker is easier than you think. With a few simple ingredients and one of several easy methods, you can create rich, creamy, and delicious ice cream right in your own kitchen. Whether you choose the quick two-ingredient method or a traditional freeze-and-stir technique, this recipe is perfect for endless flavor combinations.
Ingredients
2-Ingredient Method
- 2 cups chilled heavy cream
- 1 (14-ounce) can chilled sweetened condensed milk
- 1/2 teaspoon vanilla extract
Freeze & Stir / Plastic Bag / Food Processor Methods
- 1 1/4 cups chilled whole milk
- 3/4 cup granulated sugar
- 2 cups chilled heavy cream
- 1 tablespoon vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
2-Ingredient Method
- Whip the chilled heavy cream until stiff peaks form.
- Mix in the sweetened condensed milk and vanilla extract on low speed.
- Add any desired flavorings or mix-ins.
- Transfer the mixture to a freezer-safe container.
- Cover the surface with plastic wrap.
- Seal the container tightly.
- Freeze for at least 6 hours or until firm.
Freeze & Stir Method
-
- Beat the milk and sugar until the sugar dissolves.
- Stir in the heavy cream, vanilla, and salt.
- Chill the mixture if needed.
- Pour into a deep metal baking dish.
- Freeze for 45 minutes.
- Stir vigorously.
- Continue freezing and stirring every 30 minutes.
- Repeat for about 2–3 hours until creamy and frozen.
Plastic Bag Method
-
- Prepare the ice cream mixture.
- Pour into a quart-size zip-top bag.
- Remove excess air and seal.
- Place inside a second quart-size bag.
- Put both bags inside a gallon-size bag.
- Add crushed ice and coarse salt.
- Seal tightly.
- Shake continuously for 5–8 minutes.
- Freeze briefly if a firmer texture is desired.
Food Processor or Blender Method
-
- Prepare the ice cream base.
- Freeze it flat inside a zip-top bag until solid.
- Break into chunks.
- Blend until smooth.
- Fold in any mix-ins.
- Transfer to an airtight container.
- Freeze until ready to serve.
Notes
- Serve the ice cream after letting it sit at room temperature for 5–10 minutes for easier scooping.
- Use chilled bowls or cones to help prevent melting.
- Top with fresh fruit, chocolate syrup, caramel sauce, nuts, or whipped cream.
- Store in an airtight freezer-safe container.
- Press plastic wrap directly onto the surface before sealing to reduce ice crystals.
- Keep frozen for up to 2 weeks for the best flavor and texture.
- Avoid repeated thawing and refreezing.