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How to make ice cream without a machine

Tools Needed

There are just two very cheap kitchen utensils needed when making homemade ice cream without a machine: a whisk and a rubber spatula.

Useful tips
All types of ice cream and sorbet taste best when they are still fresh, so try not to make them too far ahead of time.

Mixtures containing alcohol or high sugar content take longer to freeze and soften quickly.

Proper ice cream is light and whipped. Keep this in mind when whipping and try to incorporate as much air as possible.

When using an ice cream machine, the custard base is made from melted sugar, egg yolks and cream, which is churned until thick and frozen. Smooth textured bananas or condensed milk work just as well when making your homemade ice cream without a machine.


1)  An hour before making the ice cream, turn the freezer to the coldest setting, as the quicker the mixture freezes, the better its texture will be.

2)  Make sure to chill the mixture well before popping it in the freezer.

3)  Once ready, cover and freeze the mixture for 1 ½  – 2 hours, stirring every 30 minutes.

4)  Once the mixture is part-frozen and mushy, tip it into a chilled bowl and either mash the icy mixture by hand, or use an electric hand mixer to whisk it until smooth. Whichever one you choose, be quick to prevent the ice from melting.

5)  Return the mixture to its container, cover and return it to the freezer.

6)  Repeat the mashing process in step 4 every hour until the ice cream is thick and creamy.

7)  Add in any extra ingredients such as nuts, almonds or biscuits.

8)  Return the mixture to its container, cover and mix until it is required.   Once the ice cream is ready, grab a bowl and a spoon (or just a cone) and your favourite topping, and enjoy! Roll on summer – we can’t wait!


For amazing ice cream recipes with and without an ice cream machine, look out for Ice Cream Made Easy: Homemade Recipes for Ice Cream Machines by Annette Yates