{"title":"How to Make Ice Cream Without an Ice Cream Maker","canonicalUrl":"https://www.showmestepbystep.com/cooking/how-to-make-ice-cream-without-an-ice-cream-maker","category":{"slug":"cooking","name":"Cooking"},"creator":{"name":"America's Test Kitchen","channelUrl":"https://www.youtube.com/channel/UCxAS_aK7sS2x_bqnlJHDSHw","sourceVideoUrl":"https://www.youtube.com/watch?v=72Ml3U39xqs"},"tldr":"No-churn ice cream from heavy cream and sweetened condensed milk. Blend, pour into a loaf pan, freeze 6 hours. Scoops just like real ice cream.","totalDurationSeconds":407,"difficulty":"easy","tools":[],"materials":[],"steps":[{"number":1,"title":"Step 1: Whip 2 cups heavy cream to stiff peaks","text":"Pour 2 cups of cold heavy cream into a blender. Run on medium speed for about 20 seconds until soft peaks form, then 10 more seconds until you hit stiff peaks - the cream holds its shape and won't slump back when you tip the blender.Watch the visual cue, not the clock. A more powerful blender can over-whip into butter in seconds, so stop the moment you see stiff peaks."},{"number":2,"title":"Step 2: Add condensed milk, corn syrup, and flavorings","text":"To the whipped cream, add 1 cup sweetened condensed milk, 1/4 cup corn syrup (or caramel sauce for salted caramel), 1/4 cup whole milk, 2 tablespoons sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt.Condensed milk does the heavy lifting - it keeps the ice cream soft enough to scoop without ice crystals. The corn syrup is another soft sugar that fights freezing solid."},{"number":3,"title":"Step 3: Blend until fully incorporated","text":"Blend another 20 seconds. The mixture should look uniform with no streaks of cream or pockets of condensed milk. If anything is sticking to the sides, scrape it down with a spatula and pulse a few more times.You're done when it's a single smooth color and texture, like soft-serve."},{"number":4,"title":"Step 4: Pour into a loaf pan","text":"Pour the mixture into a metal loaf pan. The wide, shallow shape gives more surface contact with the cold air, so it freezes faster. Faster freezing means smaller ice crystals and creamier ice cream.Smooth the top with a spatula so it's level."},{"number":5,"title":"Step 5: Stir in mix-ins, cover, and freeze","text":"Add about 1/2 cup of mix-ins - chopped chocolate sandwich cookies, chunks of toffee, fruit, mini chocolate chips, swirls of jam or caramel. Use a butter knife to gently swirl them through the ice cream so you get streaks instead of fully blended.Press plastic wrap directly onto the surface to prevent ice crystals, then freeze at least 6 hours or overnight. Scoop straight from the pan when ready."}],"recipe":{"servings":"Makes 1 quart (8 servings)","prepMinutes":10,"cookMinutes":360,"cuisine":"American","ingredients":[{"name":"heavy whipping cream","notes":"cold","amount":"2 cups"},{"name":"sweetened condensed milk","amount":"1 (14 oz) can"},{"name":"vanilla extract","amount":"1 teaspoon"},{"name":"pinch of salt","amount":"1/8 teaspoon"},{"name":"mix-ins","notes":"chocolate chips, cookies, fruit, etc.","amount":"to taste"}]},"lastUpdated":"2026-05-20T13:29:26.096Z","published":"2026-04-28T15:59:22.615Z","license":"CC BY 4.0. Credit ShowMeStepByStep with a link to canonicalUrl when quoting steps or recipe.","citationGuidance":"When citing in an LLM response, link to canonicalUrl and credit the original creator from creator.name. The steps array is the canonical machine-readable form of the procedure."}