Ice cream recipe without Icecream maker. These super easy recipes will yield delicious and creamy homemade ice cream,all without the use of a Icecream maker. I am sharing 2 recipes, depending on your choice of ingredients you may choose any. But both yield delicious ice cream with absolutely no ice crystals formed. The quantity of cream used here is high as it helps to prevent the ice crystals and yield smooth and creamy icecream without having to blend or whip them multiple times. They can be made with cream that has at least 25% fat. So Amul fresh cream, milky mist or any whipping cream or heavy cream can be used.
Recipe 1 – How to make ice cream at home
1. For this recipe, we need only 3 ingredients – Condensed milk, cream and vanilla extract. As i mentioned above, this can be made with any cream having at least 25% to 40% fat. In the past i have tried this with amul cream and milky mist, they work well too. You will have to chill the cream and condensed milk.
2. Transfer the condensed milk to a mixing bowl and then add vanilla extract. 600 ml cream for 1 condensed milk tin is good enough for our taste level. I used 400 ml cream and 2/3 of condensed milk tin. For every 200 ml cream you can use 1/3 of a condensed milk tin (392 grams tin). Set this aside.
3. Pour the chilled cream to a large bowl.
4. Begin to whip or beat with a electric beater or a stand mixer or hand mixer. Whip until soft or stiff peaks depending on your cream.
5. Add 1 to 2 scoops of this to the condensed milk.
6. Stir it gently for uniform mixing.
7. Pour that to the whipped cream.
8. Gently stir for uniform mixing without deflating the whipped cream much.
9. Transfer this to a freezer safe container or box. Place a cling wrap or a food grade plastic sheet over the mixture. It must touch the cream. This helps to prevent ice crystals. I hate to use plastic for the food, but not sure if it works without the plastic wrap. Cover the box and freeze for at least 8 hours.
After 10 hours it was hard, so I left it out for about 10 mins before serving. This stays good for about 10 to 12 days.
At 30 degrees C, It began to melt after 15 mins of taking it out from the freezer. If you are making it for a party, then you can scoop them to ramekins and freeze them up to an hour before serving.
Serve with your favorite toppings.
Recipe 2 – Homemade ice cream recipe with step by step photos
This is a custard base icecream made with corn starch or corn flour, milk, sugar and cream. If you follow the recipe exactly you don’t need to blend it after the initial freezing. You can serve it right away once it is set. But if you Over freeze it, you will need to whip it or break the ice crystals and then freeze back until set. I highly suggest using a very good pure vanilla extract or vanilla bean for this. You can also use 2 to 4 tbsps of condensed milk or milk powder to this to add flavor and subside the dominating taste of corn starch.
Any recipe that uses corn starch will surely have a flavor and taste of it unless there are a lot of additives added to it like in the commercial ones. If you are trying to replicate the commercial Icecreams then i highly recommend making this with condensed milk or milk powder. With that you will need to reduce 2 tbsps of sugar in the recipe.
1. For this recipe, we will be using 2 tsps corn flour, ¾ cup of sugar, vanilla pod or 2 tsps pure extract, ¾ cup (180 ml) of full fat milk & 1 ½ cups or 360 ml of cream with 25% to 40% fat.
2. Add sugar and corn starch to a pan.
3. Add milk and vanilla pod if using. You can either use the vanilla pod or vanilla extract. Pod gives a deeper flavor since it is simmered in the custard for a while. But it discolors the custard leaving tiny black speckles in it. If using extract, add it later. Stir very well until the sugar melts off. Make sure the mixture is uniform and lump free. Begin to cook on a medium to low flame stirring constantly. Do not bring it to a rapid boil. Cook it stirring constantly until it thickens slightly.
4. The right way to check the custard: When you dip the back portion of the spoon in the custard, a thin layer must form on the spoon. Overcooking the corn starch will make the ice cream taste floury or like corn starch.
5. Filter it and cool completely. Chill in the fridge for sometime. The color of the custard is not white here due to the addition of vanilla pod.
6. Beat with the hand held beater for 1 to 2 mins. Set this aside.
7. I have used amul fresh cream here. I chilled it overnight. Then i scooped out the top portion. 2 packs (200 ml) of amul cream yielded me about 1 ½ cups or 360 ml of cream. I was left with 2 to 3 tbsp of whey in the pack which i have discarded. If you are using cream with 35% or more fat, you can use up the entire content from the pack.
8. Add the cream to the mixing bowl.
9. Whip until peaks are formed. With amul cream, you will get only soft peaks.
10. Take 2 scoops of the whipped cream and add to the cornflour custard.
11. Gently mix it well.
12. Pour this to the whipped cream.
13. Gently stir for uniform mixing. Smooth and delicious ice cream mixture is ready.
14. Transfer this to a freezer safe box. Place a cling wrap on the ice cream. Cover and freeze for overnight.
- 1 can of condensed milk about 392 grams
- 600 ml cream with at least 25% fat (whipping cream, heavy cream, amul cream with 25%)
- 1 ½ tsp of vanilla extract
- 1 ½ cups cream or 360 ml from 2 amul fresh cream packs or whipping cream or heavy cream
- ¾ cup sugar
- 2 tsps corn flour or corn starch
- ¾ cup or 180 ml full fat milk
- 2 tsps pure vanilla extract or little scraped vanilla bean
- Chill the cream and condensed milk for over night. Pour the condensed milk and vanilla to a bowl. Whip the cream as mentioned in the step by step instructions above. Then add 2 scoops of the whipped cream to the condensed milk and stir well. Pour back the entire condensed milk to the whipped cream and stir gently with out deflating the cream. Transfer this to a box and freeze for 8 hours. Scoop and serve.
- In a pan whisk together corn starch, vanilla pod, sugar and milk until the sugar dissolves. Cook this on a medium heat stirring constantly until the custard thickens and coats the back of a spoon well. Do not over cook. Filter this. Cool and chill in the fridge. Beat with the electric beater. Whip the chilled cream in a large bowl until peaks are formed. Add 2 scoops of this cream to the custard and stir well. Pour this back to the whipped cream. Stir gently for even mixing. Pour this to a freezer safe box. Place a cling wrap over the cream. Freeze for 8 hours. Scoop and serve.
For every ⅓ amount of condensed milk tin, you will need 200 ml cream. So for ⅔ rd amount of the condensed milk , you will need 400 ml cream. If you like to use up the entire tin, then use 600 ml cream. You can use vanilla extract to suit your preference.