Homemade ice cream was not an option when I was a kid. Despite my numerous requests, my mom would always remind me, “We don’t have an ice cream maker.” The last thing I want is store-bought ice cream. But if I’m able to buy my own ice cream maker, I can make as much ice cream as I want.
To bring things back to the present, it is in a storage unit in Brooklyn, away from my home in Berlin, and I cannot use it because it is inside an ice cream maker. It was huge and ungainly, and there would be nothing for me to do but endure lots of stares and extra baggage fees because of it. After learning of the unavailability of homemade ice cream, I resigned myself to the fact that I might have to forego my favorite treat for a time.
I was absolutely incorrect. Once summer arrived, I looked around the web for recipes for homemade ice cream that don’t require a machine, and there are numerous options. I decided to investigate four of the most popular ice cream-making methods and tried each of them, one at a time, to find out which of them is the most authentic. Two more traditional recipes, using cream and milk, and two more trendy recipes, using plant-based milk, are also included for an extra science edge. The methods for each experiment required different approaches, and the results surprised me. Learn how to make your own ice cream with these simple four recipes, along with ratings for both how difficult it is and how good the ice cream tastes.
Making Ice Cream Without Machine
Whipping the cream until stiff peaks form is all that is required to make homemade ice cream without an ice cream machine. Whisk the heavy cream and sweetened condensed milk into the vanilla extract and fold the cream to make it lighter.
Also include flavor mix-ins. Any flavorings or mix-ins can be folded in at this point.
In order to freeze your ingredients, you’ll need containers. Know that a metal container will keep the ice cream frozen longer and better than a glass container. If you plan on making ice cream often, an insulated ice cream tub or container is worth the investment, or, for on-the-go individual servings, I like using paper containers with lids.
Keep frozen until ready to serve. Allow the ice cream to sit for a few minutes, then use an ice cream scoop to transfer it to dessert dishes. Next, use an ice cream scoop to distribute it onto cones. Finally, eat straight from the container.
With this style of ice cream, the melting rate will be slightly faster than with standard custard-based ice creams, but it’s no problem. Greater motivation to devour it fast!
Is it possible to make dairy-free no-churn ice cream?
Yes, but as written, this vanilla ice cream recipe is my only go-to dairy-free recipe.
Can homemade ice cream be stored for an extended period of time?
With this homemade no-churn ice cream, you can keep it in the freezer for a long time. For best results, keep the container sealed to keep freezer burn at bay.
If you are more of a visual learner, check out this video from Jerry James Stone!
That’s all! Enjoy your tasty ice cream 🍦