Despite being surrounded by great ice cream parlors, there’s something about making homemade ice cream that no scoop shop—no matter how good—can quite match. That first time you make ice cream at home and nail the perfect, smooth texture? There’s nothing like it. Cool, refreshing, and deeply satisfying.
In this article, I’m sharing two of my favorite homemade ice cream recipes—along with tips for churning at home, with or without a machine. We’ll focus on methods that are simple, satisfying, and totally doable in a home kitchen.
But before we get to the recipes, let’s go over a few key no-machine methods—perfect for beginners or anyone without an ice cream maker.
3 ways to Make Homemade Ice Cream Without a Machine
1. No-Churn Method (Sweetened Condensed Milk & Whipped Cream)
One of the easiest and most popular methods. Heavy cream and sweetened condensed milk form the base—then it’s all about flavor. Whip the heavy cream to stiff peaks, fold in the condensed milk and your desired mix-ins, then freeze in an airtight container for 6–8 hours or overnight. Simple, affordable, and surprisingly rich.
2. Freeze & Stir Method (My Personal Favorite)
This one takes a bit more effort but delivers great results. Pour your ice cream base into a shallow pan or bowl and freeze for 45 minutes. Once the edges start to harden, remove and stir vigorously with a spatula or whisk. Repeat every 30 minutes for 2–3 hours until frozen. Pro tip: A hand mixer or blender helps incorporate more air and improves the final texture.
3. Food Processor or Blender Method
Not my favorite, but it works and might be best for homemade ice cream as it requires less steps then the freeze and stir method. The challenge is avoiding ice crystals. Freeze your base in a zip-top bag until solid, then break it into chunks and blend until smooth. Add mix-ins, pulse to combine, and freeze again until firm.
Tips:
• Chill ingredients thoroughly
• Use a shallow container to freeze faster
• Blend well to prevent iciness
While an ice cream maker will always give the best results, these methods are reliable and beginner-friendly.
Recipes Worth Making at Home
When it comes to ice cream, my restaurant recipes often rely on stabilizers, milk powders, and specialty sugars that elevate the texture—but aren’t usually available at home. These next two recipes, though, are favorites I’ve returned to time and again. They’re straightforward and consistently turn out delicious.
Thomas Keller’s Dark Chocolate Ice Cream
Discovered during a late-night Google search (on maanioil.com), this one’s for serious chocolate lovers. It’s rich, deep, and perfectly balanced—just sweet enough to let the chocolate shine. Easy to make, this recipe can be served in a restaurant or be one of your go-to homemade ice creams.
Ingredients:
• ½ cup heavy cream
• 1½ cups whole milk
• ½ cup cane sugar
• 5 egg yolks
• 125g high-quality dark chocolate (around 77%)
Directions:
Roughly chop the chocolate and place it in a mixing bowl. In another bowl, whisk the egg yolks. Combine the cream, milk, and sugar in a saucepan and bring to a simmer. Remove from heat.
Slowly ladle the hot liquid into the yolks, whisking constantly to temper. Return the mixture to the pot and stir over medium-low heat with a rubber spatula until it coats the back of a spoon or reaches 185°F. Strain over the chocolate and stir until fully melted and smooth.
Cool over an ice bath, then refrigerate for at least 4 hours (or overnight). Churn in an ice cream maker, or use the freeze-and-stir method if going machine-free.
Note: Don’t substitute condensed milk here to try a no-churn shortcut—it throws off the texture and flavor. Stick to the base as written for best results.
Kristen Kish’s Pink Peppercorn Ice Cream
From one of my all-time favorite chefs, this recipe is both unique and deeply nostalgic. I first discovered it in her cookbook after meeting her during a book tour in Ann Arbor. I’d shown up late, missing the signing and empty-handed—she later sent me a signed copy. A gesture I’ll never forget.
This ice cream is floral, spicy, sweet, and unlike anything else—simple yet refined.
Ingredients:
• 2 cups whole milk
• 1½ cups heavy cream
• ¼ cup crushed pink peppercorns
• Pinch of salt
• ¾ cup sugar
• 6 egg yolks
Directions:
Bring the milk, cream, peppercorns, and salt to a light simmer. Meanwhile, whisk the yolks and sugar until pale and ribboned. Slowly temper the hot liquid into the yolk mixture, then return everything to the pot.
Cook over low heat until it coats the back of a spoon or reaches 185°F. Strain into a container over an ice bath. Cool completely, refrigerate 4+ hours or overnight, and churn using your preferred method.
This ice cream is a reminder of why I fell in love with cooking in the first place—curiosity, creativity, care. If you’ve never tried pink peppercorn in dessert before, this is your sign.
A Quick Word on Ice Cream Makers
When I first started making ice cream, it was in my kitchen at home—I didn’t have the luxury of using a commercial machine that churns out a gallon at a time. I used a Cuisinart, and to be honest, it’s still one of the best tools I’ve ever worked with. I’ve used two different models over the years and had great experiences with both.
This is the one I currently use—and I’ve had it for seven or eight years now. At around $300, it’s definitely an investment, but not outrageous when you consider what you get. It features a built-in commercial-style compressor and comes with two paddles: one for gelato, one for traditional creamy ice cream. It also has a 10-minute “Keep Cool” setting that keeps your dessert chilled after it finishes churning. Honestly, it’s the best investment I’ve ever made. If I had to choose between this and a commercial machine for a batch under two quarts, I’d still pick the Cuisinart.
A slightly more affordable option, this model doesn’t have the built-in compressor, but it still holds its own. It includes three settings—for ice cream, gelato, and sorbet—and makes consistently great frozen desserts. I actually used this model at a restaurant and managed to turn out excellent results month after month.
Whether you’re just getting started or looking to level up your frozen dessert game, either of these machines will serve you well.
Making homemade ice cream isn’t just about the end result—it’s about the process. The trial and error. The little wins. The moment when you take that first bite and realize you nailed it. So whether you’re going no-churn, freeze-and-stir, or investing in a machine, I hope these recipes and tips help you fall in love with the craft the same way I did.
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