How to Make Homemade Ice Cream Without an Ice Cream Maker

Craving homemade ice cream but don’t have an ice cream maker? No worries — you can still whip up creamy, dreamy frozen desserts with tools you already have in your kitchen.

From rich vanilla to fruity favourites, making ice cream without a machine is easier than you think — and honestly, a lot more fun than you’d expect. Whether you’re using a hand mixer, a mason jar, or the old freeze-and-stir trick, I’ve got all the tried-and-tested methods covered right here.

In this article, we’ll take you through exactly how to make homemade ice cream without an ice cream maker — step by step.
You’ll learn:

• Why churning matters (and how to mimic it)
• Four no-churn methods that actually work
• How to prevent ice crystals from ruining the texture
• Common mistakes and how to avoid them

So grab a mixing bowl and let’s get into it!

But First… Why Do We Even Churn?

Let’s quickly look at what churning actually does, so you can mimic the process at home.

Churning is a fundamental step in the ice cream-making process that involves the controlled mixing and freezing of the ice cream base; a mixture of cream, milk, sugar, and flavourings is poured into the central container before churning begins.

The job of an ice cream maker:

✅ Incorporates air for creaminess

✅ Prevents large ice crystals from forming

✅ Distributes fat evenly

✅ Maintains a cold temperature during freezing

That’s why the end result is smooth, scoopable, and oh-so-indulgent.

The good news? You can recreate that texture with a little extra hands-on effort. Let’s look at your options.

No-Churn Ice Cream Methods (That Actually Work)

Here are some of the easiest and most effective ways to make homemade ice cream — no machine required.

Disclosure: This post contains affiliate links, which means that we may receive a commission if you make a purchase using these links. As an Amazon Associate, we earn from qualifying purchases.

1. Hand Mixer Method (Rich & Creamy)

Perfect for no-churn classics like vanilla, Biscoff, or Oreo.

You’ll need:

• 600ml double cream
• 1 can sweetened condensed milk (397g)
• Flavouring (e.g. vanilla extract)

Method:

1. Whip the cream to stiff peaks.
2. Fold in condensed milk and vanilla.
3. Pour into a freezer-safe container.
4. Freeze for 6+ hours or overnight.

====> Click here to see a selection of Hand Mixers

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2. Mason Jar Method (Kid-Friendly & Fun)

A bit of a workout, but great for small batches and little hands.

You’ll need:

• A clean mason jar
• Cream, sugar, and flavouring

Method:

1. Add all ingredients to the jar.
2. Shake like mad for 5–10 minutes until thickened.
3. Freeze for 3+ hours.
4. Scoop and serve!

====> Click here to see a selection of Mason Jars

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3. Blender or Food Processor Method (Fruity & Fresh)

Best for frozen bananas, berries, or mango.

You’ll need:

• Frozen fruit
• Double cream or coconut milk
• Optional sweeteners/flavours

Method:

1. Blend all ingredients until creamy.
2. Freeze for 6+ hours.
3. Stir occasionally for best texture.

====> Click here to see a selection of Food Processors

====> Click here to see a selection of Blenders

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4. Freeze & Stir Method (The Classic Workaround)

Mimics traditional churning by manually breaking up ice crystals.

You’ll need:

• Ice cream base of your choice
• A shallow freezer-safe container
• A spatula

Method:

1. Mix and pour your base into a shallow dish.
2. Freeze for 30 minutes.
3. Stir vigorously.
4. Repeat every 30 mins until firm (about 3–4 hours).

====> Click here to see a selection of Freezer Safe Containers

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5. Ice Cream in a Bag Method (Fun for Kids & Parties)

Shake your way to soft serve! This method is a classic hands-on science-meets-dessert moment.

You’ll need:

• 1 small zip-top bag (for the ice cream mix)
• 1 large zip-top bag (for ice and salt)
• Ice cubes + salt
• Basic ice cream base (e.g. cream, milk, sugar, vanilla)

Method:

1. Pour your ice cream base into the small bag and seal tightly.
2. Fill the larger bag halfway with ice and add 6 tbsp of salt.
3. Place the small bag inside, seal the large bag, and shake like mad for 5–10 minutes.
4. Once the mix thickens, remove and enjoy immediately — soft serve style!

👉🏽 Want the full guide + tips for success? – Check out our article – How to Make Ice Cream in a Bag

As you can see, there are plenty of ways to make homemade ice cream using just a few simple ingredients and techniques — no machine required. Whether you’re after something rich and creamy or light and fruity, there’s a method to match your taste and your tools.

Preventing Ice Crystals in No-Churn Ice Cream

Ice crystals are the #1 enemy of smooth homemade ice cream.

Here’s how to beat them:

• Cover tightly: Use cling film or waxed paper directly on the surface before sealing with a lid.
• Chill everything first: Cold base = faster freezing = fewer crystals.
• Don’t rush the process: Stir often (if using the freeze-and-stir method).
• Use condensed milk: It adds creaminess and helps reduce water content.
• Freeze mix-ins beforehand: Cold chunks won’t melt your base as they’re added.

By following these tips, you can create a delicious, smooth and creamy homemade ice cream that rivals shop-bought options.

For more hints, tips and guidance on how best to store your homemade ice cream for optimal flavour and taste, please check out our articles:

👉🏽 How To Store Homemade Ice Cream To Prevent Freezer Burn

👉🏽 10 Common Homemade Ice Cream Problems And How To Fix Them

⚠️ Common Mistakes (And How to Avoid Them)

Here are some common mistakes to avoid when making homemade ice cream:

• Using low-fat dairy: Using dairy with a low-fat content can result in a less creamy texture. Opt for double or whipped cream, a mixture of heavy cream and whole milk, or half-and-half to achieve a better-tasting ice cream with a smoother consistency.
• Adding mix-Ins too early: Adding mix-ins like chocolate chips or nuts too early can cause them to sink to the bottom of the ice cream and freeze into a solid mass. Add mix-ins once the Ice cream has been partially set to ensure even distribution.
• Skipping the rest time: After making the ice cream base, it’s important to let it rest in the refrigerator for at least a few hours or overnight. This allows the flavours to meld and the mixture to chill thoroughly, resulting in a smoother texture.
• Neglecting the Salt: Adding a pinch of salt to the ice cream base can help to enhance the flavour and prevent ice crystals from forming.
• Not Covering the Ice Cream: Covering the ice cream with cling film or waxed paper can help prevent ice crystals from forming on the surface. Press the wrap firmly onto the surface of the ice cream to create a tight seal.

Ready to Give It a Try?

Making homemade ice cream without an ice cream maker is 100% doable — and wildly satisfying. With the right ingredients, a few techniques and some patience, you can create a variety of flavours and even better, customise your ice cream to exactly your taste and preferences.

Whether you’re stirring by hand, shaking a mason jar, or blending frozen bananas, the results can be just as indulgent as shop-bought (and way more customisable!).

If you would like to know about Making Ice Cream with an ice cream maker, there are of course, many available to buy. From the traditional styles to the newer, less traditional like the Ninja Creami, an ice cream maker that defies the usual churning processes.

👉🏽 Check out our article; The Ninja Creami – A Detailed Review – for more information on this unique ice cream maker.

👉🏽 For more information on a selection of other ice cream makers, please see our article – What is the Best Ice Cream Maker? A Detailed Review.

If you’d like to learn more about Making Ice Cream at Home, there is a vast amount of literature and books available online.

👉🏽 Click on the link to see more: Making Ice Cream at Home

💬 Let’s Chat Ice Cream

Tried one of these methods? Want help troubleshooting your texture? Drop a comment below – we love hearing from fellow scoopers.

And if you found this guide helpful, don’t forget to share it or pin it for later.

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