It's easy to learn how to make ice cream without an ice cream maker. Here are three top tips for getting a delicious bowl of creamy ice cream on your table for tonight's dessert with no fuss, no cooking, and no machine.
Two Ingredients Are the Stars of the Show
The secret to knowing how to make ice cream without a machine is what's in the creamy base. The simplest no-churn ice cream recipes always start out with two ingredients: heavy whipping cream and sweetened condensed milk. From there, you can add your favorite flavors and mix-ins like caramel, chocolate chips, and cookie chunks. Here's how it works:
• Whip 2 cups of heavy whipping cream until it forms stiff peaks.
• Gently fold in one 14-ounce can of sweetened condensed milk.
• Place in an insulated container and freeze for 4-6 hours.
It turns out creamy and smooth, with the same consistency and taste of vanilla ice cream. The reason this works so well is the sweetened condensed milk takes the place of the sugary, rich base of traditional ice cream that usually needs to be cooked, and the whipped cream adds the airiness that churning creates with an ice cream machine. When you learn how to make homemade ice cream this way, you always have a quick, easy solution to an afternoon frozen treat or tomorrow's family cookout.
Mix It Up With Your Favorite Add-Ins
Go beyond the creamy vanilla flavor by adding just about any flavorings you normally love in your ice cream. Jessica Harlan of The Spruce Eats recommends using high-quality ingredients for the most delicious results, such as real vanilla or vanilla beans instead of imitation vanilla, and real milk chocolate instead of chocolate flavoring.
Sprinkle in your add-ins as you're layering the ice cream into the freezer container. Lots of easy ice cream recipes are available to help you, but here are some ideas to get you started:
• M&M's, pretzel bits, salted caramel, and toasted peanuts
• Chocolate cake pieces, coconut, pecans, and a caramel drizzle
• White chocolate chips, lime juice and zest, and graham cracker pieces
• Fresh mint leaves, peppermint extract, and mini chocolate chips
When creating your own ice cream flavors, Stef Ferrari of Hay Rosie Craft Ice Cream Co. cautions to be aware of the water content of ingredients like fruits. More water means more ice crystals forming in your ice cream as you store it in the freezer. Try dehydrated or roasted fruits instead of those that have high water content. Some examples of water content in fruits include:
• Strawberries: 94 percent
• Oranges: 90 percent
• Raspberries: 86 percent
• Bananas: 75 percent
• Coconuts: 44 percent
• Dates: 26 percent