Ice Cream without a Machine
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4.9
121 reviews
Excellent
Ice Cream without a Machine
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This Ice Cream without a Machine recipe provides two methods to create creamy frozen desserts using basic ingredients like heavy cream and sweetened condensed milk or milk and sugar. One method whips cream with condensed milk and vanilla, then freezes until firm, while the other involves freezing, stirring, and repeating to achieve smoothness. Both techniques produce rich, homemade ice cream without specialized equipment.
Description
The 2 Ingredient Method involves whipping chilled heavy cream to stiff peaks, folding in sweetened condensed milk and vanilla extract, then freezing the mixture in a covered container until set. This produces a simple, creamy ice cream base without churning. The Freeze & Stir Method mixes whole milk, sugar, heavy cream, vanilla, and salt, chills the mixture, then freezes it while stirring every 30 minutes to break up ice crystals, creating smoother texture over 2 to 3 hours.
Both approaches allow for customization with added flavors or mix-ins. The techniques work well for home cooks lacking an ice cream machine and yield a dense, creamy result. The recipe references further custard-based ice cream methods for those interested in alternate preparations.
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Ingredients
2 Ingredient Method:
- 2 cups heavy cream chilled
- 1 sweetened condensed milk chilled, 14 ounce) can
- 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
Instructions
2 Ingredient Method:
- 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.
- 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 Methods:
- 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 the mixture isn’t cold, place in the refrigerator until chilled, about 30 minutes.
- 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:
- 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 the mixture isn’t cold, place in the refrigerator until chilled, about 30 minutes.
- 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 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!
- 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.
Notes
- For custard-based ice cream, refer to dedicated custard-style recipes as these methods are more suited for no-churn or simple ice cream bases.
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Overall Rating
4.9
121 reviews
Excellent
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