No ice cream maker? No problem. Here are three easy work-arounds that really do work.
1) Food Processor or Blender Method
What you need: Frozen fruit puree + heavy cream.
How it works: With the food processor or blender running, slowly pour the cream over the pureed frozen fruit. The fruit quickly freezes the cream, making an almost instant ice cream dessert.
The proof: Five-Minute Ice Cream
Use yogurt instead of cream.
Use coconut milk, as in this Paleo Tropical Ice Cream.
2) Stand or Hand Mixer Method
What it takes: Sweetened condensed milk + whipped cream + add-ins
Why it works: Sweetened condensed milk acts as the ice cream base, and keeps the mixture smooth and creamy when you fold it into whipped cream and freeze it.
The proof: Easy Chocolate Ice Cream.
Here’s how to do it. Click on the recipe for ingredient amounts (there are only 3, plus optional nuts).
- In a large bowl add sweetened condensed milk (and any liquid/powdered flavoring).
- In another large bowl, whip heavy cream until stiff peaks form.
- Using a spatula, gently fold 1/3 of the whipped cream into the sweetened condensed milk. Gently fold in remaining whipped cream until fully combined. (Fold in any solids, such as nuts.)
- Pour mixture into a 9×5 loaf pan lined with foil or plastic wrap. Cover and freeze until firm, about 6 hours.
3) Bag Method
What it takes: Salt + ice + cream + bags + shaking
Why it works: Salt lowers the freezing point of the ice and creates an extra-cold brine that absorbs heat from the cream mixture, causing it to freeze.
The proof: How to Make Ice Cream in a Bag
This hands-on method is especially fun for kids, and it teaches them some cool science at the same time.
Discover how easy it is to make delicious homemade ice cream, with or without an ice cream machine.