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Jun 26, 2010 11:58 AM

Homemade ice cream without an ice cream maker?

I've seen instructions online for making homemade ice cream without the proper machine, but I'm wondering if anyone has actually done it this way and how it turned out. Is it chunky or different in any significant way? Are there tips or techniques for doing it successfully without an ice cream maker?

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  1. I made something like a frozen ice cream once years ago. It involved whipping the cream so it was really more like a frozen mousse. I haven't done it since, but as I recall, it turned out ok.

    1. I make a lemon ice cream that is just lemon juice and zest, sugar, and cream. The mixture is stirred very well (to dissolve the sugar) and frozen in a baking pan. It is delicious! Creamy, but not airy like a mousse. There are no crystals of ice, unless you let it sit around in the freezer for a few days.

        1. re: Rocky Road

          I just did this and it was awesome. I think a little alcohol is key. I made vanilla ice cream with a custard base and it stayed pretty creamy. I have also made granitas before with a couple shots of alcohol in it. When I've gone overboard on the booze the frozen mix will only become so solid - sort of a weird plasticky slushy consistancy - not altogether unappealing. I think with the vanilla the key would be to add a little vanilla extract even if you use a vanilla bean.

        2. I've been researching still-frozen ice creams that don't require periodic mixing as the ice cream freezes. Check out recipes for semifreddos and I've seen a recipe for a granita made with cream cheese or marscapone. The really hard one is a still-frozen ice milk with a good texture. I will be testing recipies all summer.

          1. Super, super easy. Might be better with 1 or 2 tsp of vanilla extract beaten in, but who needs it?

            2 cups whipping cream
            1 to 2 cups powdered sugar
            Salt, if desired

            Ice-cream sauce, about 1/2 to 1 cup -- not the stuff that hardens into a shell, but stuff that is a very thick liquid when refrigerated & slightly runny at room temp.

            Optional: Mini marshmallows, peanuts, peanut-butter chips, chocolate chips.

            Beat the whipping cream until stiff. Beat in the powdered sugar. Fold in the ice-cream sauce - enough so that every bite will have several layers of chocolate, but little enough so that you can still clearly see streaks and layers of darker chocolate mixed in with the whitish-tan cream. Freeze, covered, 2-4 hours or until solid.

            If desired, put into a baked meringue pie shell and freeze covered with plastic wrap. This an easy "ice-cream pie".