9 Ways to Make Ice Cream Without a Machine

No complicated machinery is needed if you learn these techniques
How to Make the Perfect Ice Cream Bar

Kate Petridi of Magnum Ice Cream shows us how to create the perfect ice cream treat for summer. Produced by Jessica Chou.

Shutterstock / Shaiith

Sometimes you just want ice cream — you want it now — and you don’t want to run to the nearest Bed, Bath, and Beyond to buy another kitchen tool.

It’s not that ice cream machines are even that costly. These days, you can pick up one of those sweet-cream-churning wonders for around $50 — but not everyone has the room for that space-age-looking equipment in their house all year round, or needs one more than once in a while. Sometimes you just want ice cream — you want it now — and you don’t want to run to the nearest Bed, Bath, and Beyond to buy another kitchen tool.

Click here for the 9 ways to make ice cream slideshow.

Luckily, you don’t have to spend the extra money to make homemade ice cream. In fact, there are 11 different ways to make your favorite summertime treat without that cumbersome ice cream machine. You will need your favorite ice-cream recipe (we recommend a custard-base ice cream recipe for optimum silky-smoothness) and one of these nine methods to make all your ice cream party dreams come true.

Each of these methods produces a slightly different ice cream texture, so experimentation is encouraged. Use what is left of the summer to try out different methods, recipes, and ingredients until you find the one that is right for you. Plus, this means heaps of ice cream for those hot summer days. Keep in mind that these ice creams won’t be as stable as machine-churned ice cream, and should be consumed immediately after they are made.

Cold Pan

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Pre-freeze a two-inch-deep metal pan. Chill the custard, frozen yogurt, or other ice cream base in the fridge. Next, pour the ice cream into the freezing cold pan, and return to the freezer. Wait 15 to 20 minutes, or until the ice cream at the sides of the pan begins to freeze. Scrape down the sides and give a quick stir, and then return to the freezer. Continue this method until the custard is ice cream texture, and then serve immediately with your favorite toppings.

Condensed Milk and Whipped Cream

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With this method, the condensed milk replaces the usual custard base. Usually this is a quick three-ingredient ice cream recipe of condensed milk, heavy cream, and your choice of flavoring. Whip all the ingredients together until thick, and then just freeze.

Angela Carlos is The Daily Meal’s Cook Editor. Find her on Twitter and tweet @angelaccarlos.