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Store This, Not That! > Blog > Cooking with Food Storage > How to make Homemade Ice Cream with out an Ice Cream Maker
July 18th, 2012

How to make Homemade Ice Cream with out an Ice Cream Maker

Homemade ice cream without an ice cream maker OR a ziploc bag filled with ice that I have to mush for a half hour-Yes, please!  Did you know all you need to make your own ice cream is some whipped cream (the real stuff…not the whipped topping, I’m talking whipping cream….you know….whipped) and some sweetened condensed milk.  Now, obviously we’re going to make the sweetened condensed milk from our powdered milk because you can make it yourself for as little as 75 cents and save yourself a trip to the store.  Plus, who wouldn’t want to try some food storage ice cream?  Okay, maybe you’re right…don’t tell them it’s got food storage or powdered milk until they try it.  You could even serve it with some delicious and easy to make hot fudge (also, featuring some food storage).  Now the picture featured above is my cherry chocolate chip ice cream.  Yep, cherries from my cherry tree and chocolate chips with a little almond extract.  FABULOUS!  I love this ice cream because it’s made out of ingredients you can pronounce. It is actually very rich tasting so I can’t really eat more than a scoop (despite what the picture looks like), and you can make it taste just like you like with as many or as little mix-ins as you’d like.  That’s right, it’s like the supernal mix between Ben and Jerry’s, Cold Stone, and good old fashioned home cooking!  Oh, and did I mention that a half gallon of this ice cream (which-have you noticed most ice cream is no longer a true half gallon…well I take it back Dreyer’s is trying to bring it back and charging an armload more for it…but that is besides the point) cost me under $2.00 to make?  Yep, not even the cheap fake ice cream is that cheap. (Fake ice cream, you’re asking? Well take a close look and most ice creams don’t even have enough cream in them to actually be called “ice cream” a lot are actually called “frozen desserts”….mmmmm…..)



  1. Make your sweetened condensed milk by combining in your blender 1/2 C. water, 1 C. sugar, 1 C. dry non-instant powdered milk (or 2 C. if you’re using instant powdered milk), and 1 T. butter (optional).  Add in 1 t. vanilla extract and combine.  (To watch a video of how to make your own sweetened condensed milk from powdered milk, click HERE)
  2. Whip your 2 C. (1 pint) heavy whipping cream until stiff peaks form.  Gently FOLD in the sweetened condensed milk and vanilla mixture.
  3. Pour into an airtight container or loaf pan and cover and freeze up to six hours.

Yes, it’s that easy!  If you’d like to make it different flavors, simply add in chopped fresh fruit, chocolate chips, nuts, etc. and/or change your extract to mint or almond.  If you want to see a video of how to do this, click HERE to watch it on the Eagle brand website.  Personally, for mine I mixed about a cup of cherries in with my sweetened condensed milk, used almond extract instead of the vanilla and folded in the chocolate chips at the end.



Ball actually makes a freezer containers for homemade ice cream!  Click HERE to learn more about them!

Alright, well that is that-super easy homemade ice cream that doesn’t require an ice cream maker or frozen cramping hands!  Anyway, all this talk has made me hungry for ice cream….happy summer!

amazing reviews click here

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  • steph

    July 18, 2012 at 2:04 pm

    Thanks so much! Sounds and looks yummy!!~

  • Ncsaylor

    July 18, 2012 at 4:42 pm

    Your ice cream recipe calls for “water” to make the sweetened condensed milk, but your  video and recipe for making the SCM says “boiling water”.  Could you please clarify. Thanks.  Very excited to try this. 🙂

    • eatfoodstorage

      July 18, 2012 at 6:22 pm

      It should be hot water. Thanks!

  • http://writing-help.org/

    July 19, 2012 at 3:47 am

    It’s impossible to do at home without having ice-cream maker because it gives a form to ice-cream. 

  • Rebecca Haacke

    July 19, 2012 at 10:36 am

    excited to try this. We buy the shelf stable whipping cream from the Gossner outlet in Logan, UT.  I always keep a case of it in my food storage and rotate through it. I keep 2 in my fridge ready to go when needed.  

    • Christine Mallory

      July 23, 2012 at 10:54 am

      Dear Rebecca Haacke,
      Can the Shelf Stabe whipping cream be ordered through the mail???? I wonder where I could find it in Texas. 

  • Carlene

    July 20, 2012 at 6:38 pm

    I noticed you only use 1 teaspoon vanilla, but on the Eaglebrand website it’s 2 Tablespoons.  Is there a reason for the difference?  Thanks for all you do and share with us!

    • eatfoodstorage

      July 20, 2012 at 7:08 pm

      Oh I think that is because I used the almond extract. Go ahead and use the two tablespoons.

      • Carlene

        July 21, 2012 at 6:00 pm

        This turned out AWESOME!  I’m so impressed. 🙂  Thanks for sharing this method.  My husband is already thinking of different add in combos to try.

  • Dmowen Mark

    July 22, 2012 at 4:37 pm

    I have condensed milk I need to use, how much would I need? 

    • eatfoodstorage

      July 22, 2012 at 5:29 pm

      One can.

  • Rhiana

    July 27, 2012 at 4:36 pm

     Thank you so much! I’ve been dying to get an ice cream maker to make ice cream at home. Now I don’t have to!

  • Sandra Pool

    July 28, 2012 at 7:43 am

    So what if i’m lactose intolerant and can’t use heavy whipping cream or real milk products? I’m also allergic to soy so I can’t use soy milk either. How can I make an ice cream that actually tastes delicious and doesn’t look like a block of frozen ice? 

    • N

      July 28, 2012 at 11:01 am

       I can’t have dairy or soy either.  Might look into coconut milk…and speaking of which have heard that the Thai brand of canned coconut milk can be made into whipped cream – check online for recipes

  • Mrbrooks1

    August 1, 2012 at 8:51 pm

    Hi what a kick!Ice cream without the maker lol

  • Justina1947

    August 3, 2012 at 7:48 pm

    I tried this today, but made a black raspberry one.  Family liked it but I couldn’t get over the overwhelming “cream” or dairy taste.  Any way to calm that down?  I tasted the whipped cream before I put it in and I know that is what it was.  It took over the whole thing.

  • Deb

    August 20, 2012 at 8:15 pm

    I make a Rocky Road version of this that we love! Just fold in some chocolate syrup, marshmallows, and nuts. It is rich, but just eat less! I’ve often wondered how other variations would work, so I’d love to hear what everyone else makes!

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