No Ice Cream Maker? No Problem!

Published on Thursday, August 12, 2010, by Caitlin McGrath / Edit Post

Not owning an ice cream maker is no barrier to making ice cream or a delicious dessert that resembles it.

This technique is similar to making a granita: A custard base is frozen in a shallow container and beaten every half hour to break up the ice crystals, until it is fully frozen. "I followed this recipe and it was awesome!" raves Rocky Road.

Frozen creams have a texture similar to ice cream. jmnewel makes a lemon cream that is nothing more than heavy cream, sugar, lemon juice, and zest stirred very well until the sugar dissolves and frozen in a baking pan. "It is delicious!" he says. "Creamy, but not airy like a mousse. There are no crystals of ice, unless you let it sit around in the freezer for a few days."

NameCake calls this recipe "super, super easy": Beat 2 cups whipping cream with 1 to 2 cups powdered sugar, to taste, and a pinch of salt until stiff. Fold in 1/2 to 1 cup chocolate sauce ("enough so that every bite will have several layers of chocolate, but little enough so that you can still clearly see streaks and layers of darker chocolate mixed in with the whitish-tan cream," says NameCake). Freeze, covered, 2 to 4 hours, or until solid.

Discuss: Homemade ice cream without an ice cream maker?

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  • Even better, try sealing your mixture in a quart size plastic bag, and putting it in a gallon bag filled with 4 cups of crushed ice and a cup of regular salt. Seal the big bag and shake it vigorously for several minutes until the interior bag feels firm. Open the big bag, take out the little bag, check to make sure the interior is firm as well, and serve. I even used a can of fat-free evaporated...+READ

    Even better, try sealing your mixture in a quart size plastic bag, and putting it in a gallon bag filled with 4 cups of crushed ice and a cup of regular salt. Seal the big bag and shake it vigorously for several minutes until the interior bag feels firm. Open the big bag, take out the little bag, check to make sure the interior is firm as well, and serve. I even used a can of fat-free evaporated milk and 3 heaping tablespoons of ground sweet chocolate (not cocoa) for a base and it came out amazingly good.-COLLAPSE