Homemade Ice Cream Recipes (Without Maker Needed)
If you do not own an ice cream maker, but want the taste of fresh homemade ice cream, never fear. Sorbets and frozen yogurt can be made easily in the freezer as described in this hub, but it takes several hours to freeze properly. Ice cream requires a little more active participation, but you can enjoy it, fresh and cold, in only 5 minutes!
There are two methods of making ice cream without an ice cream maker that work particularly well, and are fun for kids to participate in, as well. They both require a basic recipe:
Homemade Ice Cream Recipe
- ½ cup milk or half and half
- 1 Tbsp white sugar
- 1/4 tsp vanilla extract
- 6 Tbsp rock salt
- ice cubes
- For chocolate ice cream, add 2 tsp cocoa powder and 1/2 tsp sugar.
- For coffee ice cream, add 1 ½ tsp instant coffee and 1 tsp sugar.
- For mocha ice cream, add ½ tsp instant coffee and 1 tsp cocoa powder and 1 tsp sugar.
- For low-fat ice cream, use 1% or 2% milk or low-fat half and half.
- For sugar-free ice cream, substitute white sugar substitute, such as Splenda.
Using these ingredients, there are two methods for making ice cream, both of which require nothing more than a few household items. Both methods are kid-friendly, especially the can method, which works particularly well for two small children who can sit on the floor and roll the can back and forth between them, though the bag method takes more exertion and less time.
- 1 pint-sized zippered plastic bag
- 1 gallon-sized zippered plastic bag
Fill the larger bag half full with ice cubes and add the rock salt. Zip closed and shake briefly to distribute salt evenly. Add milk, sugar, and vanilla to smaller bag and seal, then place inside larger bag and zip that one closed as well. Shake vigorously 5 minutes, or until mixture reaches ice cream consistency. Remove smaller bag, wipe off, and enjoy!
- pint-sized metal can with lid
- gallon-sized metal can with lid
Add milk, sugar, and vanilla to smaller can, seal the top, and place in the center of the larger can. Distribute ice around smaller can, then sprinkle rock salt over ice. Seal larger can, then roll across the floor for about 30 minutes, until mixture in inner can is ice cream consistency. Inner can doubles as convenient storage for left-over ice cream-not that there will be any!