How To Make Ice Cream Without A Machine
The most popular question I’ve ever received on this website is whether you can make ice cream without a machine.
The answer is YES. You can make ice cream without a machine.
Homemade Ice Cream Without A Machine
With 70+ ice cream recipes to choose from, that question comes up a few times a week, if not daily through the warmer months.
While I’ve described this method repeatedly in comments and emails through the years, it was past time to shoot some step-by-step photos and explain in detail in one post that can be easily referred back to.
Besides, who would ever turn down the chance to make some more ice cream, right?
There are a LOT of photos provided here to illustrate what the ice cream should look like at each step of the process.
If you aren’t here for the full tutorial, make use of that handy “Jump To Recipe” button at the top of the page.
How To Make Ice Cream Without An Ice Cream Maker
Stir together your ice cream mixture and chill it if it isn’t cold already. Pour it into an 8-10 inch square baking dish.
I typically use this metal pan (because it freezes so quickly) however a glass pan will also work.
Place it in the freezer for 90 minutes. Remove from the freezer and whisk the mixture, scraping the sides of the pan and breaking up any frozen chunks.
Return the pan to the freezer.
Continue freezing the mixture, checking it again after 45 minutes.
Remove from the freezer and whisk the mixture again, scraping the sides of the pan well. Use a sturdy whisk to whip the mixture a bit as it begins to freeze.
Make sure you’re scraping the edges completely every time. Return to the freezer as quickly as possible after whisking the mixture.
Continue freezing the mixture, checking it again after 30 minutes.
Remove from the freezer and whisk the mixture, scraping the sides of the pan well. I use a sturdy whisk to whip the mixture a bit as it begins to freeze.
Make sure you’re scraping the edges completely every time. Return to the freezer as quickly as possible after whisking the mixture.
Repeat this process 2 more times, every 30 minutes.
After a couple of hours, it should begin thickening to a slushy soft-serve consistency.
You can continue breaking it up and stirring for as long as you like.
The longer that you whisk the ice cream and continue breaking it up as it freezes, it will create an airier or fluffier final product.
Ice cream made without an ice cream maker typically takes 3-4 hours to freeze to a soft-serve consistency.
Once it reaches that stage, you can serve it or cover it with a lid and return to the freeze until firm and scoopable.
Just a note: Ice cream made without a machine will freeze to a very firm consistency after a day or so in the freezer. However, it will thaw nicely at room temperature after 10-15 minutes and will be perfectly scoop-able.
Once you’ve made ice cream this way a few times, you’ll have a feel for how long it should take and how often it needs to be stirred.
I’ve provided the best and easiest ice cream recipe in this post. This is the recipe that gets solid five-star reviews from everyone who tries it. It’s as easy as can be and absolutely delicious.
However, there are countless variations you can make and additional ice cream recipes to try once you’ve mastered the freezer method for making ice cream.
Adding in a generous pile of chopped Oreos and some warm Chocolate Sauce will deliver the best Cookies and Cream Ice Cream you’ve ever tasted.
If you’re a fan of Reese’s peanut butter cups, this Chocolate Peanut Butter Ice Cream might be your new favorite.
Are you a fan of fruit-filled ice cream? Mixed Berry Ice Cream is incredible and it’s made even more fantastic with warm Berry Sauce poured on top.
If after making your first batch of homemade ice cream without a machine, you love the ice cream but don’t want to spend your time whisking it in the future, check out the Ultimate Ice Cream Maker Review.
Some of the best machines I tested might be less pricey than you think!
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How To Make Ice Cream Without A Machine
The most popular question I've ever received on this website is whether you can make ice cream without a machine. The answer is YES. You can make ice cream without a machine.
Course Dessert
Cuisine American
Keyword how to make ice cream without a machine
Prep Time 5 minutes
Freezer Time 4 hours
Total Time 4 hours 5 minutes
Servings 6 servings
Calories 335kcal
- 1½ cups milk
- 1½ cups heavy cream
- ⅔ cup sugar
- 1 tablespoon vanilla extract
- ⅛ teaspoon kosher salt
Stir together your ice cream mixture and pour it into an 8-10 inch square baking pan. FIRST FREEZE: Place it in the freezer for 90 minutes. Remove from the freezer and whisk the mixture, scraping the sides of the pan and breaking up any frozen chunks. Return the pan to the freezer and continue freezing.
SECOND FREEZE: Check it again after 45 minutes. Remove from the freezer and whisk the mixture, scraping the sides of the pan well. Use a sturdy whisk to whip the mixture a bit as it begins to freeze. Make sure you're scraping the edges completely every time. Return to the freezer as quickly as possible after whisking the mixture each time. ADDITIONAL FREEZING STEPS: Continue freezing the mixture, checking it again after 30 minutes. Remove from the freezer and whisk the mixture, scraping the sides of the pan well. Use a sturdy whisk to whip the mixture a bit as it begins to freeze. Make sure you're scraping the edges completely every time. Return to the freezer as quickly as possible after whisking the mixture. Repeat this process 2 more times, every 30 minutes. After a couple of hours, it should be thickening to a slushy soft-serve consistency.
Continue breaking the ice cream up and stirring it for as long as you like. The longer that you whisk the ice cream and continue breaking it up as it freezes, it will create an airier or fluffier final product. Ice cream without a machine typically takes 3-4 hours to freeze to a soft-serve consistency.
Calories: 335kcal | Carbohydrates: 27g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 88mg | Sodium: 98mg | Potassium: 125mg | Sugar: 26g | Vitamin A: 973IU | Vitamin C: 1mg | Calcium: 108mg
{originally published 9/30/20 – recipe notes and photos updated 6/20/22}
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