I scream, you scream, we all scream for ice cream. An easy homemade ice cream recipe can’t be beaten, but who wants to haul out the ice cream maker or worse, buy yet another seasonal kitchen appliance? Thankfully, it’s easy to make ice cream at home without a machine! Here are six machine-free, fool-proof methods (all include an ice cream recipe!), including how to make ice cream in a bag, to try at home this summer.

Blender/Mixer Method

Freeze up your kids’ favorite fruits then puree for a healthy, homemade sorbet. Experiment with flavor by adding herbs, chocolate chips, sprinkles to the mix. You’ll never want store-bought sorbet again! Here’s a sweet recipe for raspberry sorbet to get you started.

No-Churn Condensed Milk Method

Start with this simple recipe for a no-churn 3-ingredient homemade ice cream base then customize with your fave mix-ins.  

Freeze & Scoop Method

Freeze and scoop sorbet is the light dessert you’ve been waiting for. Sinfully delicious, easy to make and no ice cream machine needed. Plus it’s Paleo, vegan and gluten free. Keep it fruity with Mango Coconut Ice or cool off with Three-Ingredient Dark Chocolate Sorbet

photo: iStock

Banana Method

Use frozen bananas as a base for a healthier take on ice cream. Your kids won’t even know that you’ve sneaked a full serving of fruit into this healthy summer treat. Start with a frozen banana and then add your favorite flavors to the mix: Peanut Butter Banana, Chocolate Banana, Banana Cantalope with Pistachio...the sweet possibilities are endless!

Tin Can Method

To make tin can ice cream, you just need two tin cans—coffee cans work great!—ice, rock salt, and a few basic supplies and ingredients. This fun activity promises to keep kids busy as they’ll have to roll the cans around to freeze the goods: They’ll be amazed when you open the cans to reveal delicious, ready-to-eat ice cream! Grab a can and start rolling with this easy recipe.

Plastic Food Storage Bag Method

Put those plastic bags to work! This ice cream won’t have quite the same consistency as a pint of store-bought, but you can control the ingredients so that’s a big win. Here’s the “scoop” on how to make ice cream in a bag.

—Amy Bizzarri

 

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