10 Ice Cream Recipes You Can Make Without An Ice Cream Machine

Ice cream recipes to recreate without an ice cream machine

1. Milo Popsicles

• five sachets of 3-in-1 Milo powder
• 300ML of fresh milk (or you can also use water)
• 100ML of condensed milk

1. Mix the milo powder with the fresh milk 
2. Add the condensed milk 
3. Stir Well
4. Pour the mixture into the now empty Milo sachets 
5. Place an ice cream stick into each sachet 
6. Freeze for 5 hours
7. Cut open the sachet and enjoy! 

2. Banana Ice Cream 

• 4 ripe bananas

• Peel the bananas cut them in 2- to 3-inch chunks and place them in a freezer bag in the freezer for at least 6 hours. 
• Remove and blend in a blender until smooth. 
• Serve immediately, or freeze in an airtight container for at least 2 hours.

3. Salted Caramel Ice Cream

• 1 (14-ounce) can sweetened condensed milk (or 1 1/3 cups store-bought dulce de leche)
• 1/2 teaspoon flaky sea salt, plus more for serving
• 2 cups very cold heavy cream

• If making dulce de leche, place unopened can of milk in a medium pot filled with water (can should be completely submerged); cover and let simmer 2 hours. Remove can and let cool. Open can and transfer contents to a large bowl. Stir in 1/2 tsp. salt and let cool at least 10 minutes.
• If using store-bought dulce de leche, combine with 1/2 tsp. salt in a large bowl.
• Using an electric mixer on high speed, beat cream in a large bowl until stiff peaks form, about 3 minutes. Stir about 1/3 of the whipped cream into dulce de leche until just combined. Gently fold remaining whipped cream into dulce de leche mixture, then pour into 9x5" loaf pan. Cover with plastic wrap and freeze until firm, about 6 hours.
• Sprinkle with additional salt before serving.

4. Coffee Ice Cream

• 1/4 cup hot water
• 2 tablespoons instant espresso granules
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 cups heavy cream

• Add hot water to a large measuring cup or medium-sized bowl and whisk in the espresso granules until they dissolve.
• Whisk in the sweetened condensed milk, vanilla extract, and salt until completely combined.  Set it in the refrigerator to cool while you prepare the heavy cream.
• Beat the heavy cream with a hand mixer until it becomes whipped cream and stiff peaks form. 
• Whisk in the sweetened condensed milk mixture until completely combined, but do not over mix.  
• Pour the ice cream into a loaf pan. Cover it in plastic wrap and place it in the freezer for least 6 hours, or until completely frozen. Making it and letting it freeze overnight works the best. 
• When ready to serve, heat an ice cream scoop with hot water, scoop the ice cream, and serve with chocolate chips, amaretto cookies, or other sweet crumbled cookie toppings

5. Strawberry Cheesecake Ice Cream

• 2/3 cup graham cracker crumbs (from 4 crackers), plus graham crackers for garnish
• 2 tablespoons unsalted butter, melted
• 4 tablespoons sugar
• 4 ounces cream cheese, at room temperature
• 1/4 cup heavy cream
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon vanilla extract

• 1 pound strawberries, trimmed and chopped
• 1 tablespoon cornstarch
• 1/2 cup sugar
• 1 tablespoon lemon juice

• 8 ounces cream cheese, at room temperature
• 1 3/4 cups heavy cream
• 1 cup sour cream
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon freshly grated lemon zest plus 1 tablespoon lemon juice
• Pinch of salt

6. Oreo Ice Cream

• 2 cup Heavy Whipping Cream
• 14 oz Sweetened Condensed Milk
• 12 oz Oreos
• 1 tsp Vanilla

• Crush 2/3 of cookies in a food processor.
• Crumble remainder by hand to get a variety of size pieces.
• In a large bowl, whisk, heavy cream and vanilla on high speed until soft peaks form.
• Fold in condensed milk until blended.
• Fold in crushed cookies.
• Spread this mixture into a loaf pan.
• Cover with foil and freeze for 6 hours or until firm.

7. Cookie Butter Ice Cream 

• 475 millilitres (2 cups) heavy cream
• 1 14-ounce can sweetened condensed milk200g (~1/2 cup) Cookie Butter (or other speculoos of choice)
• 84g (~2/3 cup) finely ground speculoos cookies (approximately 10 cookies)
• 5 millilitres (1 teaspoon) vanilla extract

• in the large bowl of an electric mixer with the whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
• While whipping cream, in a separate large bowl, stir together remaining ingredients
• Once cream is ready, fold it into Cookie Butter mixture
• Pour ice cream into a regular-sized loaf pan and wrap well with cling wrap or tin foil
• Freeze for 6 hours or overnight

8. Thai Milk Tea Ice Cream 

• 2½ cups heavy cream, divided
• ½ cup Thai tea mix 
• 1 tsp. vanilla extract
• 1⅓ cups sweetened condensed milk (from one 14-oz. can), divided
• ½ tsp. kosher salt, divided
• ½ cup roasted, salted peanuts, very finely chopped

• Bring 1½ cups cream to a bare simmer in a small saucepan over medium-low heat. Add tea mix, stir to combine, then remove from heat and let steep 30 minutes. Strain through a fine-mesh sieve into a glass measuring cup, pressing to push out all of the liquid Chill until cold

• Beat vanilla, ⅔ cup condensed milk, ¼ tsp. salt, and remaining 1 cup cream in the bowl of a stand mixer fitted with the whisk attachment on low speed until combined. Increase speed to medium-high and continue to beat until the whisk leaves trails and you have soft peaks and a beautiful, billowy mixture, 2–3 minutes Transfer to a large bowl, then use a rubber spatula to gently fold in peanuts.

• Pour chilled Thai tea cream into mixer bowl. Add remaining ⅔ cup condensed milk and ¼ tsp. salt. Beat on low speed until combined. Increase speed to medium-high and continue to beat until mixture looks just like the first one, 4–5 minutes.

• Scoop mixture into bowl with vanilla base, then gently fold the two together in just a few strokes so that you have big ripples of each. Transfer to a 9x5" loaf pan; smooth top. Cover with plastic wrap and freeze at least 6 hours.

• Let ice cream sit at room temperature 5–7 minutes, then use an ice cream scoop dipped in hot water to distribute scoops among bowls.

9. Coconut Ice Cream

• 2 cups 16 oz cold heavy cream
• 14 oz cream of coconut

• Add cold heavy cream to a stand mixer and using the whisk attachment, mix on high speed until stiff peaks form.
• Scoop whipped cream into a large bowl. Pour in the cream of coconut and use a large spatula to fold it into the whipped cream until the cream of coconut is completely mixed in. Your whipped cream will lose its stiff peaks but should still look fluffy when you're done. You can see photos of what it should look like here.
• Pour ice cream into a 9 x 5 loaf pan. Use a spatula to smooth and even out the surface. Freeze overnight. If you desire more texture, you can sprinkle some toasted sweetened coconut flakes on top of the ice cream before serving.

10. Smores Ice Cream 

• 1 14 oz. can sweetened condensed milk
• 16 oz. cold whipping cream
• 2 teaspoons gluten-free vanilla extract
• 10 gluten-free graham crackers, crushed
• 1 chocolate candy bar, chopped

• In a large bowl, combine sweetened condensed milk, vanilla, graham crackers, and chocolate.
• Using the whisk attachment, add the cold whipping cream to your stand mixer, and beat on high until stiff peaks form - about 2-3 minutes. (hand mixer can also be used!)
• Gently fold the whipping cream into the sweetened condensed milk mixture.
• Transfer to a loaf pan or freezer-safe container, cover, and freeze overnight or for at least 8 hours.

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