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No-Churn Homemade Ice Cream (Multiple Methods) Recipe

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4.3 from 6 reviews

Learn how to make creamy, delicious homemade ice cream without an ice cream machine using simple ingredients and various easy methods including whipping, freeze and stir, plastic bag shaking, and food processor blending. Perfect for a single serving or small batches, this recipe offers versatile techniques for smooth, rich ice cream right from your freezer.

Ingredients

Base Ingredients

  • 2 cups heavy cream, chilled
  • 1 (14 ounce) can sweetened condensed milk, chilled
  • 1/2 teaspoon vanilla extract

Freeze & Stir Method Ingredients

  • 1 1/4 cups whole milk, chilled
  • 3/4 cup granulated sugar
  • 2 cups heavy cream, chilled
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon fine sea salt

Plastic Bag Method Ingredients

  • 1 1/4 cups whole milk, chilled
  • 3/4 cup granulated sugar
  • 2 cups heavy cream, chilled
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • About 4 cups crushed ice
  • 4 tablespoons coarse salt

Instructions

  1. Whip the Cream: In the bowl of an electric mixer, whip 2 cups of chilled heavy cream until stiff peaks form. This process aerates the cream, creating a light base for the ice cream.
  2. Mix in Condensed Milk and Flavorings: On low mixer speed, gently fold in the chilled sweetened condensed milk and 1/2 teaspoon vanilla extract until fully combined without deflating the whipped cream.
  3. Freeze the Mixture: Pour the blended mixture into a resealable container, cover the surface tightly with plastic wrap to prevent ice crystals, seal, and freeze for at least 6 hours or until firm.
  4. Freeze & Stir Preparation: Using an electric mixer, beat 1 1/4 cups whole milk and 3/4 cup sugar in a large bowl until the sugar dissolves, about 1 to 2 minutes. Stir in 2 cups of heavy cream, 1 tablespoon vanilla extract, and 1/4 teaspoon sea salt until uniformly mixed. Chill if mixture isn’t cold.
  5. Initial Freeze and Stir: Pour mixture into a deep stainless steel baking dish and place in the freezer. After 45 minutes, when edges start freezing, remove and stir vigorously with a spatula to break up ice crystals and incorporate air.
  6. Repeat Freezing and Stirring: Return dish to freezer and repeat stirring every 30 minutes for 2 to 3 hours until ice cream is fully frozen with a smooth texture. Using a hand-held mixer or blender for stirring can improve the texture.
  7. Plastic Bag Method Preparation: Beat milk and sugar until dissolved, then mix in cream, vanilla, and salt as before. Chill if necessary. Pour mixture into a quart-size resealable bag, pushing out air and sealing tightly, then place inside another quart bag and seal again similarly.
  8. Creating the Freezing Environment: Place the double-sealed bag inside a gallon-size resealable bag filled with about 4 cups crushed ice and 4 tablespoons coarse salt. The salt lowers the ice’s freezing point for a colder environment essential for freezing.
  9. Shake and Massage: Seal the outer bag and wrap it in a towel or wear gloves. Shake and massage the bags vigorously for 5 to 8 minutes, ensuring ice surrounds the inner bag continuously for even freezing. The vigorous action helps achieve a smoother texture.
  10. Food Processor or Blender Method: Prepare the ice cream mixture as per basic recipe directions and freeze it flat in a zip-top bag until solid. Then, break the frozen block into chunks small enough for the food processor or blender bowl.
  11. Blend to Smoothness: Pulse the frozen chunks in the food processor or blender using the standard blade until smooth. Add any mix-ins by folding in or pulsing to desired consistency.
  12. Final Freeze: Transfer the blended ice cream into an airtight container, cover, and place in the freezer until ready to serve for best texture.

Notes

  • Ensure all dairy ingredients are thoroughly chilled to speed up the freezing process and improve texture.
  • Stirring the ice cream mixture during freezing helps break up ice crystals, resulting in a creamier consistency.
  • The plastic bag method requires coarse salt and crushed ice to create a super-cold environment essential for freezing the ice cream quickly.
  • Wrapping the bag or wearing gloves is important to protect your hands from the cold during the shaking process.
  • Mix-ins like chocolate chips, nuts, or fruit can be added during the blending step or folded in after initial blending.
  • If you have an electric mixer or blender, using it to stir the freezing mixture produces smoother ice cream than manual stirring.

Find it online: https://lauracooks.com/no-churn-homemade-ice-cream-multiple-methods-recipe/