Homemade Ice Cream - 3 Ingredients - No Ice Cream Maker





Introduction: Homemade Ice Cream - 3 Ingredients - No Ice Cream Maker

Who wants some homemade ice cream? In this instructable, I will show you how to make ice cream with only three ingredients and without using an ice cream maker. This little treat is super easy to make, if I can do it, you can do it. If you have any questions or comments put them down below and I will get back to you as soon as I can.

Follow the easy steps or watch the short video tutorial, or do both!

Step 1: Ingredients


  • 2 cups of heavy whipping cream (500ml)
  • 1 tsp of vanilla extract
  • 14 oz of sweetened condensed milk


  • Mixer
  • Spatula
  • plastic wrap (optional)
  • Bowl with lid

Step 2: Mix Whipping Cream

First lets add our heavy whipping cream to a large bowl and mix it until it gets all nice and whipped. It will become fluffy with peaks that will form.

Step 3: Add Vanilla and Sweetened Condensed Milk

Next we add our vanilla extract and the sweetened condensed milk to our whipped cream. Turn on the mixer and mix until combined, don't over mix it.

Step 4: Add to Bowl and Freeze

Now we add the ice cream base to a bowl, then add a layer of plastic wrap, pressing it down so it lays on top of the ice cream base. This will help to prevent ice crystals from forming, it is not absolutely necessary however. Then put on your lid and place it in the freezer. After 4 hours it will be like a soft serve ice cream, leave it in for a few more hours or over night to get the harder more traditional consistency ice cream.

Step 5: Serve It Up

Now let's dig in and serve up this ice cream! Enjoy! It will have a different taste then a traditional custard style ice cream that was made with an ice cream maker, but hey it still tastes great and, it's simple, and easy to do, give it a try! :)

Step 6: Video Tutorial

Don't forget to watch the video tutorial.


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    Mikki G.W made it!


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Sweetened condensed milk is the best for making emergency ice cream! I try not to keep ice cream in the house because I will eat it all, and then proceed to eat my husband's flavor, that only a day before I declared as gross (coffee ice cream = yuck).

I love that there is no tempering the egg yokes (which I've never successfully done, btw, I always end up with micro scrambled egg chunks, double yuck), and there is no heating up a mixture to dissolve the sugar (Wrong Temperature Direction!), and waiting for it to cool.

When I am in my "I must have Ice cream now at 2 in the morning" mood I usually put frozen berries, milk, and the sweetened condensed milk in the blender. The frozen berries start the freezing process before I even pop it into my ice cream machine.

When I was a kid, my mom would mix sweetened condensed milk with snow and add walnuts and vanilla, or sometimes crushed peppermints and call it "SnowCream". It was delicious after a long day of snow fort building.

When I was a teenager, living in Colorado, my step-mother taught us to make "Snow Ice Cream". Ingredients: Snow, Milk, Vanilla Extract and Sugar. It was delicious. Much thinner than regular ice cream, but just as delicious.

Really, that's really how the ice cream was made in the XVI century, when, in Forence, Giuseppe Ruggeri won a contest for a “singular plate that had never been seen” to be served to Caterina de' Medici (future wife of king of France, Henry II). His recipe was a sorbet made with snow (that the noble families accumulated in "ice caves" near their palaces), sugar and "flavours" like juices from fruit, and flavoured water. Some years after Ruggeri, the architect Bernardo Bountalenti added also milk, cream and eggs to the snow.

Nothing to add to the recipe, but maybe a nice story to tell your mom (maybe she did not even know she was a "gastronomical archeologist") :-)

So they used to just put the ingredients into the snow? Interesting. I'm pretty sure my mom did that for us because it was what her mom did for her. Maybe my affections for frozen confections (haha that is fun to say) goes deeper than I thought. :)

Yes, for centuries the snow was mixed to fruit juices (expecially in Sicily, a warm island with a snow-topped volcano, mount Etna). For a deeper story:


In a lot of old Italian palaces there are deep underground "snow caves" ("conserve della neve") that were used to maintain the snow during summertime.

Sorry Matt if we are going OT :) Meanwhile, I don't remember how much fat there is in the American whipping cream (more than in the Italian, I remember), but your simple recipe is more similar to the Italian "gelato" recipe (which uses milk, not condensed milk) tha to the American "ice cream" (with custard and butter). I'll try it next summer :)

Not at all! Fascinating topic for sure! Thanks for sharing!! :) Yeah I will be doing more classic American Custard Ice Cream sometime in the future. But first I wanted to do something easy that didn't require a ton of work, and didn't need an ice cream maker. :)

Totally!! Yeah I love how easy this is. True it doesn't taste the same as the "traditional" custard egg based ice creams, but, it still tastes great and is super quick to do!