Homemade Ice Cream Recipes You Can Make Without a Machine

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Who doesn’t love ice cream? It’s the perfect treat for hot summer days, a cozy winter night, or any time you’re craving something sweet and cold. But what if you don’t have an ice cream maker? Don’t worry – you can still create delicious, creamy, and indulgent ice cream at home without one!

In this blog post, we’ll share homemade ice cream recipes that you can make without a machine. These no-churn ice cream recipes are simple to make, require only a few ingredients, and deliver that perfect creamy texture we all crave in our favorite frozen treat.

1. No-Churn Vanilla Ice Cream

Ingredients:

  • 2 cups heavy whipping cream
  • 1 can (14 oz) sweetened condensed milk
  • 1 tablespoon vanilla extract
  • Pinch of salt

Instructions:

  1. In a large mixing bowl, whip the heavy cream using a hand mixer or stand mixer on medium speed until stiff peaks form. This should take about 3-5 minutes.
  2. In a separate bowl, combine the sweetened condensed milk, vanilla extract, and a pinch of salt. Mix until smooth.
  3. Gently fold the whipped cream into the sweetened condensed milk mixture, being careful not to deflate the cream too much. You want the mixture to stay light and fluffy.
  4. Pour the mixture into a loaf pan or any freezer-safe container and smooth out the top with a spatula.
  5. Cover the container with plastic wrap and freeze for at least 6 hours, or overnight, until the ice cream is firm and scoopable.
  6. Serve the creamy homemade vanilla ice cream as-is, or top with your favorite sauces, fruits, or sprinkles!

2. No-Churn Chocolate Ice Cream

Ingredients:

  • 2 cups heavy whipping cream
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 cup mini chocolate chips (optional)

Instructions:

  1. Start by whipping the heavy cream to stiff peaks, just like you did for the vanilla version.
  2. In a separate bowl, whisk together the sweetened condensed milk, cocoa powder, vanilla extract, and a pinch of salt. Make sure the cocoa powder is fully incorporated.
  3. Gently fold the whipped cream into the chocolate mixture until smooth and fully combined. If you want to add chocolate chips, fold them in at this stage.
  4. Pour the chocolate ice cream mixture into a loaf pan or a freezer-safe container and spread it evenly.
  5. Cover the container with plastic wrap and freeze for at least 6 hours or overnight.
  6. Once frozen, scoop and enjoy this creamy, chocolatey goodness. You can even drizzle it with chocolate sauce or top it with crushed cookies for an extra indulgent treat!

3. No-Churn Strawberry Ice Cream

Ingredients:

  • 2 cups heavy whipping cream
  • 1 can (14 oz) sweetened condensed milk
  • 1 1/2 cups fresh strawberries, hulled and chopped
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Start by whipping the heavy cream until stiff peaks form.
  2. In a blender or food processor, combine the strawberries and sugar. Pulse until smooth. If you like a chunkier texture, pulse the strawberries less for a bit of fruit texture in your ice cream.
  3. Mix the strawberry puree with the sweetened condensed milk and vanilla extract.
  4. Gently fold the strawberry mixture into the whipped cream until fully combined.
  5. Pour the mixture into a loaf pan or any freezer-safe container and smooth out the top.
  6. Cover and freeze for at least 6 hours or overnight.
  7. Once frozen, serve the strawberry ice cream in bowls or cones. It’s the perfect combination of creamy and fruity!

4. No-Churn Coffee Ice Cream

Ingredients:

  • 2 cups heavy whipping cream
  • 1 can (14 oz) sweetened condensed milk
  • 1/4 cup strong brewed coffee (cooled)
  • 2 teaspoons instant coffee granules
  • 1 teaspoon vanilla extract

Instructions:

  1. Begin by whipping the heavy cream to stiff peaks.
  2. In a separate bowl, whisk together the sweetened condensed milk, brewed coffee, instant coffee granules, and vanilla extract. Stir until the coffee granules are dissolved completely.
  3. Gently fold the coffee mixture into the whipped cream until smooth and well incorporated.
  4. Pour the mixture into a loaf pan or freezer-safe container and smooth the top.
  5. Cover with plastic wrap and freeze for at least 6 hours or overnight.
  6. Once set, scoop the creamy coffee-flavored ice cream into bowls and enjoy a perfect coffee lover’s treat!

5. No-Churn Cookies and Cream Ice Cream

Ingredients:

  • 2 cups heavy whipping cream
  • 1 can (14 oz) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 12-15 Oreo cookies, crushed

Instructions:

  1. Whip the heavy cream until stiff peaks form.
  2. In a separate bowl, combine the sweetened condensed milk and vanilla extract. Stir until smooth.
  3. Gently fold the whipped cream into the sweetened condensed milk mixture until well combined.
  4. Crush the Oreo cookies into small chunks. You can do this by placing the cookies in a Ziploc bag and using a rolling pin to crush them or using a food processor.
  5. Fold the crushed cookies into the ice cream mixture.
  6. Pour the mixture into a loaf pan or freezer-safe container and spread it evenly.
  7. Cover and freeze for at least 6 hours or overnight.
  8. When ready, scoop the cookies and cream ice cream into bowls or cones for a delicious, nostalgic treat!

Tips for the Best No-Churn Ice Cream:

  • Make sure your heavy cream is cold: Cold cream whips up better and helps achieve that airy, smooth texture that makes no-churn ice cream so delicious.
  • Don’t skip the folding step: Folding the whipped cream into the sweetened condensed milk gently helps maintain the airy texture that is key to creamy ice cream.
  • Customize with mix-ins: Feel free to add your favorite mix-ins, like crushed nuts, chocolate chunks, or swirls of caramel, peanut butter, or fruit preserves. Just make sure to fold them in gently to avoid deflating the whipped cream.
  • Use a loaf pan: A loaf pan is the ideal shape for making no-churn ice cream, as it allows the ice cream to freeze evenly and makes scooping easier.
  • Freeze for at least 6 hours: For the best results, let your ice cream freeze for at least 6 hours, or overnight if you can wait that long!

Conclusion

Making ice cream at home has never been easier! With these no-churn recipes, you can indulge in your favorite frozen treats without the need for an ice cream maker. Whether you prefer vanilla, chocolate, strawberry, coffee, or cookies and cream, these recipes are versatile and customizable, so you can get creative and make a variety of flavors.

With just a few simple ingredients and a little time in the freezer, you can enjoy homemade ice cream that rivals any store-bought version. So, next time you’re craving something cold and creamy, skip the store and make your own delicious, homemade ice cream! 🍦

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