How To Make Ice Cream Without Cream Using These 3 Methods

You’ve probably already had your first ice cream cravings as the temperature outside begins to rise where you live, but instead of dipping it into a supermarket freezer, know that making ice cream at home is much easier than you might think.

Good homemade ice cream can be made with or without an ice cream maker, and if you want the treat but not the calories, we’ve got some top tips, techniques, and recipes for making ice cream without cream.

In this article, we’ll discuss three steps on how to make ice cream without cream, the first step is Making Use of Condensed Milk, the second step is Making Use of Coconut Milk, and the third step is by Making Use of Bananas, from a sweet frozen treat with yogurt too sweet potatoes or bananas.

The Most Ingredient Needed to make ice cream without cream

Making Use of Condensed Milk

  • 1 chilled 14-ounce (397-gram) can of condensed milk
  • 2 cups (475 mL) half-and-half
  • 2 tablespoons vanilla extract (30 mL)

Making Use of Coconut Milk

  • 1 full-fat coconut milk, 13.5 oz (398 mL), chilled overnight
  • 1 cup almond milk (240 milliliters)
  • 2 tablespoons vanilla extract (30 mL)
  • 3 tablespoons granulated sugar (45 grams)
  • 14 teaspoons of salt

Making Use of Bananas

  • 2 to 3 frozen overripe bananas
  • 2–4 tablespoons milk (30–60 milliliters)
  • 1 tsp salt
  • This recipe yields 1 to 2 servings.

How to make ice cream without cream

Step1: Making Use of Condensed Milk

Making Use of Condensed Milk

1. Pre-chill the bowl of your ice cream maker. The amount of time you prepare depends on the type of ice cream maker you have, as each brand is slightly different. Most of the time, you’ll need to freeze it the night before.

  • This recipe will yield the best results if you use an ice cream maker. If you don’t have one, you’ll have to use heavy cream.

2. In a large mixing bowl, combine all of the ingredients. A 14-ounce (397-gram) can of chilled condensed milk, 2 cups (475 milliliters) half-and-half, and 2 tablespoons (30 milliliters) vanilla extract are required. With a whisk, combine everything until the color and texture is consistent.

  • Reduce the vanilla extract to 212 teaspoons if using sweetened condensed milk.

3. Freeze the mixture for 10 to 15 minutes in an ice cream maker. First, assemble your ice cream maker according to the manufacturer’s directions, then pour the mixture into the bowl.

  • Using an ice cream maker, churn the ice cream for 10 to 15 minutes, or until it is firm.
  • Halfway through the churning process, add some tasty additions, such as mini chocolate chips.

4. Place the mixture in the freezer for 6 to 8 hours. Fill a freezer-safe container, such as a Tupperware container or an ice cream container, with the ice cream mixture.

  • Freeze the ice cream for 6 to 8 hours before serving.

Step2: Making Use of Coconut Milk

1. Separate the fat from the water in the coconut milk. Remove the coconut milk from the refrigerator and open it without shaking it. Scoop the thick, fatty layer from the top of the can with a spoon and place it in a mixing bowl. Save the coconut water for another recipe or discard it.

  • Full-fat coconut milk is required.
  • The coconut milk must be chilled in the refrigerator overnight.

2. Combine the almond milk, vanilla extract, sugar, and salt in a mixing bowl. Combine the remaining ingredients in the bowl with the coconut cream. Mix everything together with a whisk for about 2 minutes, or until the sugar dissolves.

3. Place the mixture in a freezer-friendly container. Fill a shallow freezer-safe container halfway with the mixture. Metal loaf pans and Tupperware containers are excellent examples. Because the ice cream will be frozen in this container, make sure it is easy to use and store.

  • Instead, try freezing the ice cream in an ice cream maker. Follow the manufacturer’s recommendations.
  • When you take the ice cream out of the freezer, it may be very hard. Allow it to sit on the counter for 5 minutes before scooping.

4. Freeze the mixture for 30 minutes, stirring every 30 minutes. Put the whole container in the freezer. Stir the mixture with a whisk every 30 minutes. The ice cream should be ready after 3 to 4 hours of this.

Step3: Making Use of Bananas

Making Use of Bananas

1. Prepare the bananas by peeling,

cutting, and freezing them ahead of time. 2 to 3 overripe bananas that are beginning to brown Peel them, then cut them into bite-sized pieces and place them in a plastic freezer bag or container to freeze.

The size of the banana pieces is unimportant. This is simply to make your blender or food processor life easier.

2. Combine all of the ingredients in a blender or food processor. Place the frozen bananas in a blender or food processor to puree. 2 to 4 tablespoons (30 to 60 milliliters) milk of your choice, plus a pinch of salt

  • The more milk added, the smoother the ice cream.
  • Whole milk is a good option, but nondairy bowls of milk like almond or coconut can also be used.

3. If desired, add some extras. This is just a base recipe that will result in some banana-flavored ice cream. It’s still very tasty, but you can amp up the flavor with some tasty extras. As an example:

  • 14 teaspoon vanilla extract and 3 tablespoons (22.5 grams) cocoa powder for chocolate ice cream
  • 2 to 3 tablespoons (30 to 45 grams) peanut butter for peanut butter ice cream
  • 2 tablespoons (30 grams) coconut butter for cookies’ cream Prepare some crushed chocolate sandwich cookies for later use.

Please watch the below video to get every step done

4. Combine the ingredients. Continue blending until the mixture has the consistency of soft-serve ice cream. You may want to open the blender or food processor from time to time and use a rubber spatula to push any unmixed ice cream to the bottom.

  • If you’re making cookie cream ice cream, fold in the crushed chocolate sandwich cookies after everything has been combined.

5. Place the ice cream in the freezer for 30 minutes. Fill a freezer-safe container, such as a Tupperware container or an ice cream container, with the mixture. Place it in the freezer for 30 minutes, or until it becomes scoopable.

Basic Instructions

  • To begin, combine the milk, vanilla, and sugar in one of the quart-size bags. You can mix this in a separate bowl first to ensure that all of the sugar is dissolved.
  • Seal the bag tightly; you want to get as much air out of the bag as possible. If there is too much air inside the bag, it may force the bag open during the mixing stage.
  • Place this bag inside the other quart-size bag, leaving as little air as possible inside and sealing tightly. The risk of salt and ice leaking into the ice cream is reduced by double-bagging.
  • Place the two bags inside the gallon-size bag, then fill the gallon-size bag with ice and sprinkle it with salt.
  • Squeeze out as much air as possible before sealing the bag.
  • Wrap the bag in a towel or put on your gloves, and shake and massage it to ensure that the ice surrounds the creamy mixture. Allowing the mixture to freeze into ice cream should take five to eight minutes.
  • When you’re finished, carefully open the bags and remove your ice cream. Enjoy!
  • If you want to get a little more creative, try substituting a mixture of heavy cream and your preferred milk.
  • Make several batches of ice cream and compare the textures. Which do you believe will be the smoother texture?
  • We recommend using freezer bags because they are thicker and less likely to develop small holes and leak.
  • Because you are double-bagging, you can use regular plastic bags for the smaller quart sizes. If you intend to do this inside, we strongly advise you to use gallon-size freezer bags.

Flavors that are advanced

If you’re feeling particularly daring, try adding some special flavoring ingredients after the plain vanilla ice cream has been made. To avoid crushing the flavor additions, add these items after all of the squishing in the bag has been completed. So give some of these flavor combinations a shot, and let us know what you come up with by posting on our Facebook page!

  • Chocolate bar chunks or chocolate chips
  • Cookie crumbs from an Oreo
  • Broken pieces of peppermint candies
  • Kiwi and mango (use fresh fruit without the skin)
  • Pomegranate and pineapple seeds
  • Peppermint chunks and chocolate chips

What function does the salt serve?

The salt causes the ice around the bag of ingredients to melt. This “brine” solution or liquid that forms in the gallon-size bag absorbs the heat from the ice cream mix and gradually lowers its temperature until it begins to freeze.

If no salt was added to the ice, it would melt at 32 degrees Fahrenheit, and the ice water and mix would eventually reach equilibrium at 32 degrees. However, the ice cream mix does not begin to freeze until the temperature falls below 27 degrees. To freeze the mixture, we must first add salt to the ice to lower the freezing temperature.

The brine temperature should remain constant at around 8 to 12 degrees Fahrenheit with 4 tbsp of salt mixed with our ice. This will provide the rapid cooling and freezing required to make smooth, creamy ice cream.


We all scream for ice cream: you, me, and everyone else. If we want to make ice cream at home and don’t have any heavy cream, you might want to scream a little louder. Fortunately, delicious ice cream can be made at home without the use of heavy cream. Best of all, some of these recipes don’t even call for an ice cream maker. But the 3 steps listed in this article will save as a guide for Good homemade ice cream that can be made with or without an ice cream maker.

Hope it helps

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