By Vanessa Greaves

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
Photo by Kim's Cooking Now!

2. Stand Mixer 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).

Photos by Erin Vasicek
  1. In a large bowl add sweetened condensed milk (and any liquid/powdered flavoring).
  2. In another large bowl, whip heavy cream until stiff peaks form.
  3. 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.)
  4. Pour mixture into a 9x5 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.

More: Get our entire collection of ice cream recipes.


Discover how easy it is to make delicious homemade ice cream.