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Tips For Making Ice Cream Without A Machine

Tips For Making Ice Cream Without A Machine

Words Kate Gagnon

Is there anything more summer than ice cream? A scoop or two (or three) is the perfect way to pass a hot afternoon outside and best of all, it’s a crowd-pleasing dessert that doesn’t involve heating up the kitchen.

We’ve read about a lot of methods to make ice cream without a machine. From this custard-based method to the old plastic bag method to the infamous one ingredient banana ice cream trick, there are a lot of options out there for frozen deliciousness.

After trying them out, we’re here to share our favorite method along with a few ideas for flavors and toppings. Got a Good Tip? Be sure to let us know in the comments. We’re always looking for a better way to do things at OXO, even if that means testing ice cream each week. (Hey, somebody’s gotta do it!)


OXO ice cream

No-Machine Necessary Ice Cream

Recipe adapted from Kitchn



1 14-ounce can sweetened condensed milk

2 cups heavy cream

1 teaspoon vanilla extract or another flavoring (see more below for ideas)



OXO ice cream

1. Pour sweetened condensed milk into a large bowl and whisk in vanilla extract, if using.

2. In another bowl, use a hand mixer or your favorite tool to whip the heavy cream to stiff peaks, about 3-4 minutes.


OXO ice cream OXO ice cream

3. Using a spatula, gently fold the whipped cream into the condensed milk, working a bit at a time. Fold until it is just incorporated, taking care not to overmix.


OXO ice cream

4. Spread the cream mixture in a freezer-safe pan and smooth the top evenly. We like to use either a loaf pan or an 8-cup Glass Smart Seal Container. Then, place a piece of wax paper directly on top of the mixture. This will help prevent ice crystals from forming.

5. Freeze for 6-8 hours before scooping into your favorite dish and topping with sprinkles.


OXO ice cream


Flavorings & Toppings

  • Flavorings: Any extract works well here, such as almond or mint. You can also infuse the cream with flavor before it’s whipped. To do this, heat the cream until it begins to give off a bit of steam, then turn off the heat and add an ingredient to steep while the cream returns to room temperature. We like to pack a Twisting Tea Ball with earl grey or chai tea, to make it easy to steep and strain. Other flavor options include coarsely ground coffee or spices like cardamom, anise or cinnamon. Once the flavor tastes good and strong, be sure to re-chill the cream before whipping.


  • Toppings: For this method, we like to add toppings directly into our personal bowls to make sure they’re evenly distributed. If you do want to add mix-ins, we recommend trying something on the lighter side, like a drizzle of melted chocolate. It’s easy, just adda bit of the ice cream mixture to the pan, then add a layer of mix-ins and repeat until finished.


We doubt it will last this long, but frozen ice cream should keep up to 2 weeks tightly covered in the freezer.

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