July 6, 2015

Easy Homemade Ice Cream without a Machine

This post was originally published on July 29, 2010. It’s one of the most popular recipes on our entire site. I’m bringing it back today because it’s still one of our favorite ways to make homemade ice cream. Come try this easy way to make homemade ice cream without a machine for National Ice Cream month!

Easy Homemade Ice Cream without a Machine

July is National Ice Cream month, and I’m so excited to show you how making your own homemade ice cream is easier than you may think!

No ice cream maker? No problem. Out of rock salt? Don’t need it! You can make this ice cream in just four easy steps.

And let me just get one thing straight. This ice cream is so incredibly smooth and creamy you would never, ever know it’s not churned. Seriously. Creamy. You must trust me on this. I would not lead you astray! :)

Homemade Ice Cream without the machine couldn’t be easier!

Easy Homemade Ice Cream without a Machine

Basically, you start with 2 cups of heavy cream and 1 can of Eagle Brand Sweetened Condensed Milk.

Easy Homemade Ice Cream without a Machine

Whip the heavy cream to stiff peaks…

Easy Homemade Ice Cream without a Machine

Add your flavors, toppings, and mix-ins to the sweetened condensed milk…

Easy Homemade Ice Cream without a Machine

Then fold in the whipped cream.

Easy Homemade Ice Cream without a Machine

That’s it! Freeze and enjoy!!

So what can you add to the cream & milk??

Easy Homemade Ice Cream without a Machine Easy Homemade Ice Cream without a Machine

How about butter, cinnamon, and vanilla for… Cinnamon Bun Ice Cream! Oh my gracious, it totally tastes *just* like cinnamon buns! You have to try this one.

Cinnamon Bun Ice Cream Recipe

Cinnamon Bun Ice Cream
  • 2 cups heavy cream
  • 1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
  • 3 tablespoons butter, melted
  • ½ tsp ground cinnamon
  • ½ teaspoon vanilla extract
  1. Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, cinnamon, and vanilla in large bowl. Mix well. Fold in whipped cream.
  2. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

Easy Homemade Ice Cream without a Machine

What about Nutella & Peanut Butter?? Seriously yum!

Nutella Peanut Butter Chip Ice Cream Recipe

Easy HomemadeNutella Peanut Butter Chip Ice Cream Ice Cream without a Machine
  • 2 cups heavy cream
  • 1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
  • 3 tablespoons butter, melted
  • ½ cup Nutella
  • 1 cup peanut butter chips
  1. Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, and Nutella in large bowl. Stir in peanut butter chips. Fold in whipped cream.
  2. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

Easy Homemade Ice Cream without a Machine

Easy Homemade Ice Cream without a Machine

Easy Homemade Ice Cream without a Machine

Do you like Krispy Kreme Doughnuts??! Oh yes I did. I added little bits of Krispy Kreme doughnuts, people!

Krispy Kreme Ice Cream Recipe

Krispy Kreme Ice Cream
  • 2 cups heavy cream
  • 1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
  • 1 tsp vanilla extract
  • 5 Krispy Kreme glazed doughnuts
  1. Add vanilla to heavy cream and whip to stiff peaks in large bowl. Chop Krispy Kreme doughnuts into small pieces. (I used a food processor and it did excellent.) Stir into sweetened condensed milk. Fold in whipped cream.
  2. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

Easy Homemade Ice Cream without a Machine Easy Homemade Ice Cream without a Machine

How about adding Smucker’s Magic Shell for a really cool fudge swirl effect??!

Hazelnut Mocha Fudge Swirl Ice Cream Recipe

Hazelnut Mocha Fudge Swirl Ice Cream
  • 2 cups heavy cream
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 tablespoons Hazelnut or French Vanilla ground coffee
  • ½ cup Smucker's Milk Chocolate Ice Cream Topping
  • 1 bottle Smucker's Magic Shell Chocolate Fudge Flavor
  1. Combine the cream and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat to dissolve the coffee. Remove from heat and strain the mixture into the bowl of your mixer. Cool in fridge. Meanwhile, whisk together sweetened condensed milk and chocolate ice cream topping in large bowl. Set aside.When chilled, beat the cream to stiff peaks. Fold into sweetened condensed milk mixture.
  2. Pour into a 2-quart container and cover. Store in freezer. After 1 hour, remove from freezer and swirl on the Chocolate Fudge Magic Shell. Stir gently once or twice. Return to freezer for another hour, then remove and gently stir, breaking up the fudge shell. Add more if desired, and repeat 2-3 times as desired.


The options are endless!

What Ice Cream Flavor would you create??! :)

Follow @kevinandamanda on Instagram and show us what you are making in your kitchen! Use the hashtag #kevinandamanda to show us what you've made from our blog :)



Christina Lee July 29, 2010 at 7:24 am

Krispy Kreme Ice Cream??? NO WAY—my husband is going to flip a lid—-he LOVES ice cream and Krispy Kreme! He might just divorce me and find you and propose to you! lol

How about some Italian Cream Cake Ice Cream?? I think that would be pretty good. :)


Omlete November 10, 2010 at 1:47 am

I made cinnamon toast :)
sugar+crashed graham crackers+cinnamon+teeniest bit of nutmeg

Thank you for this btw!! It’s soooo wonderfully easy and delicious :D

jessie Allen January 5, 2011 at 7:19 pm

What about people who can’t have all that sugar, how can we enjoy home made ice cream??????
Would really like to make ice cream we can enjoy without all the havey cream can we?????

ash July 29, 2010 at 7:35 am

mmm yummy..
thx for sharing :)


Katie July 29, 2010 at 7:54 am

I would create a cookie dough ice cream – or maybe cookie dough and brownie pieces!


Lizzy @ LBBakes July 29, 2010 at 8:21 am

Oh my gosh, those all look amazing. Please tell me you did not actually make those all at once! Hmm, what ice cream flavor would I make… Your krispie kreme one is really tempting. Maybe a fall version of that, with cider donuts. And marry it with the cinnamon bun ice cream. :)


Jen AKA Jupiter July 29, 2010 at 9:56 am

Seriously? This is what I decide to read when I am at home sick today? I think you really got my attention at Krispy Kreme.


Jen AKA Jupiter July 29, 2010 at 9:58 am

Oh yeah, I would try to create my great aunt’s red velvet cake ice cream after I made the Krispy Kreme one first.

Kenzie July 29, 2010 at 11:14 am

This is so cool! I definitely need to try this one out! Thank you so much for sharing! Your the best, Amanda! :)


HeidiY July 29, 2010 at 11:43 am

Wow, love Krispy Kreme + ice cream! Thanks for all the recipes…


Rita July 29, 2010 at 12:00 pm

Yum, I love ice cream…this seems so much easier than using my KitchenAid ice cream maker…and the ingredient list so simple & very fresh…I plan on doing lemon/mint leaves with frozen berries mix, so cool & refreshing!!! Thnx for sharing & I hope I win ;-)


megan July 29, 2010 at 1:47 pm

I want to try the hazelnut chocolate kind. Or a mint chocolate with chunks of Andees or Oreos. Mmmmmm…… yummy.


Amy July 29, 2010 at 3:13 pm

Great ideas! I would make a white chocolate peanut butter ice cream!!!! My two favorite flavors combined!!! I could eat ice cream everyday all day!!! :)


Mindi July 29, 2010 at 5:21 pm

I saw a Ben&Jerry’s flavor that had different flavors of cookies swirled in. Maybe something like that…Cookies and Cream Extreme is what I’ll call it!!! I’m about to go grocery shopping and I am getting ingredients to make this!


Brittney July 29, 2010 at 7:57 pm

Who knew homeade ice cream could BE so easy?! I’ve never made an attempt at it before, but guess what? I’m about too!!

I would do a ground up Heath Bar mix in… adding a little melted butter as well.

…because butter REALLY DOES make everything BETTER! ;)


gaylene hans March 18, 2012 at 6:19 pm

Buter runs thru my veins-can hardly cook anything without it –

Flylarva May 17, 2012 at 11:46 am

@ gaylene hans,
not all sweetened condensed milk contains high fructose. I get mine at Aldi, and the ingredients list is milk and sugar. That’s it. Read those labels, I’m sure you’ll find a brand you can use.

Shawna July 29, 2010 at 9:20 pm

These look deliciously evil and I cannot wait to try some!


Kirstin July 30, 2010 at 12:10 am

oooh that looks delishh! especially the cinnamon bun one! so when u put it in the freezer, it turns into icecream?!?!?!


Amanda July 30, 2010 at 12:12 am

Yes! And it is incredibly smooth & creamy.. isn’t that amazing?? :) I know what I’m going to try next…. Rice Krispy Treat Ice Cream! Butter, vanilla, marshmallow fluff, and Rice Krispies! :)

Fern July 30, 2010 at 12:21 am

WOW! It looked so delish that I had to try it at once! I used a funny brand of sweetened condensed milk and did the cinnamon bun one, and it was ~PERFECT~ so smooth and creamy! The 6 hours are not up yet, but I keep peeking and it looks so good. I even licked :) can’t wait! Thanks for sharing the recipes Amanda!


Cathy July 30, 2010 at 1:55 am

Oh I think I need to make some of these…. we haven’t bought ice-cream lately as it has become too expensive :(

For me I would add a grated slab of mint chocolate… oh going to add this to my shopping list TODAY!

If I win, would you ship all those lovely goodies to South Africa? hehehe


Yolanda February 6, 2015 at 5:41 pm

I’m starting to think about peppermint tart ice cream!

Daphne July 30, 2010 at 8:24 am

Hello Amanda

Thanks for sharing the recipes!
I tried to make the ice-cream tonight but I’m not sure if I got off to a bad start! I whipped the heavy cream but it started to form little lumps. I wonder if this is normal? Should the heavy cream be very cold or at room temperature? Mine was just slightly cold.

Thank you :)


Amanda July 30, 2010 at 10:18 am

Hi Daphne! Yes, I should have specified that the whipped cream needs to be cold, straight from the fridge. :) How did yours turn out? I’m sure it will be okay, I over-whipped my cream for one of the recipes and it still turned out fine. :) What flavor did you make?? :)

Daphne July 30, 2010 at 9:27 pm

Hi Amanda,thanks for the tip! It’s still sitting in the fridge but looks fine. I used nutella and added in oreo cookie crumbs with peanut butter filling. I can’t wait to try out your other recipes. :)

pam July 30, 2010 at 11:59 am

Wow! What a fun idea! I will definitely be trying some peanut butter ice cream!


Mary July 30, 2010 at 8:20 pm

How funny you should post this! My church is having a homemade ice-cream get together tomorrow night. I was thinking I wouldn’t bring anything because I don’t have an ice-cream maker…but now I can! :) The cinnabun one and rice krispy treat one sounds good. I would probably try some type of brownie ice-cream. Thanks Amanda!


Veronica August 2, 2010 at 4:05 pm

Hi Amanda I just put the Nutella Peanut Butter Chip Ice Cream in the freezer. Can’t wait to try. Have a question about making Cookies and Cream Ice Cream. Just wondering if you have a recipe suggestion? What kind of ice cream recipes should melted butter be added to? Thanks for your time!


Amanda August 2, 2010 at 4:23 pm

Hi Veronica!

Ooh, Nutella Peanut Butter Chip is one of my favorites!! :)

For cookies and cream ice cream, I would add 1 tsp vanilla extract and at least 1 cup of crushed Oreo cookies to the sweetened condensed milk. Maybe more cookies if you want more! :) If you wanted to be extra decadent, swirl in some Smucker’s Chocolate Fudge Magic Shell for a really cool fudge swirl effect, following the directions in the Hazelnut Mocha Fudge Swirl Ice Cream Recipe.

Or if you wanted chocolate cookies and cream ice cream, you could add 1/2 cup of Smucker’s Milk Chocolate Ice Cream Topping. Yum!

You can add the melted butter to any kind of ice cream recipe. It will make it extra creamy, and taste extra buttery! :) Kinda like a cake. :) Or cookies! :)

Veronica August 2, 2010 at 7:02 pm

Hi Amanda,
Thanks for answering my comment so quickly! I can’t wait to try all of your suggestions. Yum! Love your site and enjoy checking out all the recipes you post. Still waiting to try the Nutella, it needs to freeze alittle longer! I am not waiting patiently thought! Ha! Thanks again!


Angel August 3, 2010 at 10:50 pm

OMG. I did a copy of Ben & Jerry’s Chunky Monkey. I used your base recipe and banana extract, chocolate chunks and chopped walnuts and a couple drops of yellow food coloring. It turned out amazing. My son says it’s even better than the Ben & Jerry’s/ Thank you so much for sharing this recipe. Next up is coconut white chocolate. MMMMMMMM


Amanda August 3, 2010 at 11:25 pm

Sounds wonderful!! Can’t wait to hear your coconut white chocolate results!! :)

carla August 20, 2011 at 12:46 am

where did you find banana extract? i LOVE chunky monkey!! can’t wait to give it a whirl!

Catie August 4, 2010 at 11:27 am

I think I might try this with diced peaches and a splash of peach soda. i’ll get back with how well it works.


Mary August 4, 2010 at 11:38 am

I’m thinking fresh strawberries and bananas. The more fruits for my kids the better. . .


Dana July 18, 2011 at 5:16 pm

mmm now thats what Im thinking Strawberry, banana nut Ice cream!! Yummy
I think I will give that a try!!

kelley blake August 4, 2010 at 7:15 pm

I just subscribed to your blog! I don’t know how I have just found it! I am making my own ice cream RIGHT NOW! Thank you so much for this fabulous recipe! I made the ice cream with my own little twist…a little bit of vanilla extract, chocolate fudge and marshmallows! Side note: Did you used to live in Huntsville, AL? I think you may know one of my friends cousins…I know, random!


Cynthia August 4, 2010 at 10:08 pm

So, I went to my fridge and got myself some strawberry ice cream that I made with Eagle Brand s.c. milk and sat down in front of my computer to check out what Amanda is up to, because I hadn’t checked in for awhile, and what do I see? ice cream recipes galore! You have started all my creative ice cream juices flowing!!! No more plain vanilla and strawberry for me!


Sheila August 9, 2010 at 3:00 pm

I just recently started making my own ice cream when I found your site , I think I’m gonna try the chocolate mocha one sometime :) , just one question , do you have any low fat/fat free recipes? I love ice cream but I’m on a diet :). Thx.


Amanda August 9, 2010 at 3:14 pm

Hi Sheila! Eagle Brand has Fat Free and Low Fat Sweetened Condensed Milk varieties you can use! I haven’t personally tested it, but the texture *might* not be as smooth and creamy as it is if you use the full fat version. Let me know if you try it! :)

Nadia granch August 10, 2010 at 11:39 pm

Hi guys ! I have made both the regular way and then I made a fat free version ( fat free condensed milk anyway) they tasted better much exactly the same. Hope that helps!!! <3

Sheila August 12, 2010 at 6:28 pm

Thxs nadia :)

Catie August 9, 2010 at 4:11 pm

I made cinnamon rolls Saturday morning. I had some of them left over, and some of the sugar mixtures, so I cut up the left overs, and dumped the last table spoon of cinnoman sugar in my ice cream. I gotta say, this is YUMMY! I might make some banana nut also, I have a few bananas that are turning, that I planned to freeze. I might just freeze them in some ice cream!


Amanda August 9, 2010 at 4:30 pm

That sounds delicious Catie!!!

Claudia August 10, 2010 at 2:09 am

Hi Amanda:

Thank you, the recepie is very easy and fast to make…I made coconut flavor, it is really good but very sweet for my taste, … my mistake I used sweetened coconut instead unsweeted any sugestions for to fix it?


susan May 27, 2012 at 4:28 pm

stir in a little plain greek yogurt?

Laura August 10, 2010 at 12:53 pm

Looks delicious!!! Question: How do you store your ice cream? I mean what type of container have you found that is best for storing ice cream.


Nadia granch August 10, 2010 at 11:35 pm

My husband is in love!!!!!!! Hahaha I made a country vanilla basically vanilla bean with vanilla extract !!! It turned out so good people are all asking for the recipe!!! <3 thanks so much!!!


Angela August 14, 2010 at 12:08 pm

So, I’m expecting baby #2 any day now and I found your recipe for ice cream. OF COURSE I HAD to try it. I first made the cinnamon bun. It was good, but I thought a little to strong. Then, I moved onto the nutella one. Yep, amazing. That one is AMAZING. So, I realized I had some left over strawberry puree from a cake I made and some white chocolate. You can bet I tried making strawberry white chocolate ice cream. It was great! 1 cup of Strawberry puree and 1 bar of MILKA white chocolate, mixed with the milk and folded into the cream. Oh man! Just what this very pregnant momma needs! :) Needless to say, we are WELL stocked on ice cream when baby #2 makes an appearance. I blogged about it on our blog. :) thanks so much for sharing this recipe!!!!


JD August 16, 2010 at 11:54 am

Cool stuff. Any idea on what ingredients I would need to make a Key Lime Pie Flavor?


Amanda August 17, 2010 at 11:52 am

Ooh, sweetened condensed milk and heavy cream go perfectly with key lime pie! :) I would definitely do some kind of buttery graham cracker crumble and lime juice mixed in with the milk, then fold in the whipped cream. Sounds delicious!

torinofreak August 22, 2010 at 8:00 pm

The only ice cream made in our house was what my father did a couple of times. He made a very basic ice cream and these recepies makes me want to give it a try myself!


Khaki August 26, 2010 at 8:31 am

Ran out of cream for my coffee and grabbed the homemade cinnamon ice cream and added a nice scoop. Oh…my…gosh! Dee-lish Vienna Coffee!


Pam August 26, 2010 at 4:22 pm

I just found your website today. This sounds awesome and so easy. I want to try cheesecake ice cream and praline. Thanks!!


May August 26, 2010 at 7:00 pm

Just wanted to let you know that I made the ice cream and it was delish!! I made it for my son’s B-Day. He loves peanut butter so I added 1/2 cup of honey roasted peanut butter and about a cup of crushed Chips A Hoy cookies with Reeses. It was a big hit. I have been requested to make it every weekend now! Thank you for the recipe!!
By the way, I went to the Eagle Brand website and typed in ice cream and found many more ideas for recipes.


Gilbert August 26, 2010 at 8:30 pm

Hello all and I have really enjoyed reading all the post on Amanda’s Home made Ice cream and I am going to try Banana and see how that taste guess I will just guess at how many bananas to use. Hey Give me a break I am just a guy .

Thanks again Gil


Paula August 28, 2010 at 5:17 pm

Hi! I stumbled upon your site tonight – looking for the best chocolate cake (can’t wait to try it)…and I looked around. Thanks so much! Great site.

The funny thing about this recipe for me? I was, not 2 hours ago, saying to myself…hmm I’d really like to make some homemade ice cream.

Hope it turns out as great as yours did!!! :)



Maureen August 29, 2010 at 9:00 am

Hi Amanda –

May I just say, you are truly amazing. Thanks sooo much for sharing sooo much with us. I have 2 left hands, so when I read all you do, I just shake my head. I truly enjoy your site, from clothing advice, cooking, CUPCAKES – my all time favorites, etc. My hubby and I are headed to NY for our annual long weekend in October. I have printed out your excursions to bring with us. Soooo exciting. Thanks again!


Maria Trader August 31, 2010 at 12:20 pm

I’ve been wanting to make homemade ice cream but don’t want to buy an ice cream maker. Thank you!


Shannon August 31, 2010 at 4:16 pm

How many 1/2 cup servings does this recipe contain? Specifically the nutella recipe? Thanks! :)


Aliesha September 7, 2010 at 11:17 am


The recipe makes 2 quarts (8 cups), so that would be 16 servings (1/2 cup each).

Allison September 2, 2010 at 5:38 pm

So we’re going to make some of this tonight (letter alley! We’re going to! *heehee*) I’m excited. I’m going to to try to make a chocolate brownie kind and then a Reese’s PB cup kind (or maybe PB M&M kind as lately the Reese’s PB cups have been tasting funny. My hubby says it’s just me but I swear they have a weird smell and taste).

Hmmmm….maybe I’ll blog about it. :) The recipe is too simple and the ice cream looks too yummy to not blog about it!


LJ September 4, 2010 at 10:41 am

This is fantastic! I made the cinnamon bun ice cream, its in the freezer now =]
I don’t know about you guys…but when I get cinnamon buns… I prefer the cream cheese icing on them! =D So what I did for my ice cream was melt 2 oz. of cream cheese with the butter…it made the butter fat separate more, but when I whisked it in with the sweetened condensed milk it smoothed out fine =]
I licked the spatula I used to fold it together… and OMG its DELICIOUS!! =D


Diane September 9, 2010 at 7:02 pm

Amanda….I must say you make food really fun!!
For the 4th of July we got out the old fashioned crank machine…it was fun for the kids who came….and everyone loved having homemade ice cream. In comparison it was a lot of work….cooking the custard and more. BUT….I did come up with some flavors that rocked! Ha ha! Malted Milk Ball….crusted into chocolate….which was made by melting semi sweet baking chocolate….it was *delish* And then I *LOVE* banana choc chip….move over Chunky Monkey!!! It was divine, truly….it’s just very ripe bananas mooshed and choc chips added….oh soooooo good!


jessica September 11, 2010 at 8:20 am

helloo amanda.. i love ur blog, really really love!!
may i have a question? im from indonesia, and we dont have eagle condensed milk, so, if i use another brand but still same type ‘sweetened condensed milk’ can i? it will effect the taste or texture for ice cream? thank you amanda. :)


Crystal September 21, 2010 at 10:08 am

It would be the same. I don’t use the Eagle Brand…I use the off brand (Great Value at Walmart). It’s pretty much the same. A lot of stuff that is off brand if you check the distribution centers on the back are the same as the name brands. You’re just paying for the name.

wanda ll June 1, 2013 at 7:28 am

You can make your own Eagle brand milk( Condensed milk) in the crock pot. Go Online and check it out.

Lilianna Grace September 11, 2010 at 5:11 pm

Good Heavens woman, this looks amazing and fits perfectly into my motto of “good things simple”. I will definately be trying this, but I may not fit perfectly into my jeans afterwards!


jessica September 14, 2010 at 7:38 am

ooh thank you for reply :) i forgot to ask you, how many cups in Gram or Litre? thank youu amanda.


linda September 15, 2010 at 7:58 am

I am so making this on Sunday night. I can’t wait to try the nutella peanut butter ice cream. Thanks for sharing this recipe.


Crystal September 20, 2010 at 10:36 am

I *love* this ice cream. This is by far better than store bought ice cream anyday. And it’s soooo easy. I made the Nutella Peanut Butter chip ice cream but I also added chocolate chips (they were mixed, they didn’t have just plain PB), roasted peanuts, and marshmallows. It tastes just like a snickers bar. I also used low fat sweetened milk. Gotta save it somewhere. It is soooo creamy and delicious! My little boy loves it and he loved making it!!! Thanks for the recipe!!


Crystal September 26, 2010 at 3:46 pm

Ok….me and my son are addicted to this ice cream. Not just eating it…but making it. We experimented *yet again* after the stressing Bama game last night. We made Strawberry Cheesecake Ice cream! To the milk we added a cup of fresh chopped strawberries, 1 tblspn vanilla, 2 tblspn melted butter, 2 oz melted cream cheese and that strawberry glaze for pies. We just added til we got the color and taste we wanted. I mixed it all with the whipped cream and then in the freezer for an hour…then I did that chocolate fudge magic shell trick. OMGosh! YUM!!!!! New flavor for us every week!!!!!! And so much cheaper and better than getting store bought ice cream!

Tanya September 20, 2010 at 2:44 pm

OMy! Thank you, thank you! I’ve been agonizing over which ice cream maker to purchase, should I purchase one, which one… This is so easy, I can’t wait to get started!!


Lucy September 20, 2010 at 3:49 pm

You are amazing Amanda, I can’t wait to try these. I am so happy because I love icecream and I don’t want to splurge on a machine.
:) My husband just asked me if you were married. :) Kevin is a lucky guy.
Thanks again.


Audrey September 22, 2010 at 10:33 am

I made a cinnamon persimmon ice cream! INCREDIBLE!


Mindy Kammerdiener September 24, 2010 at 8:23 pm

Mine didn’t turn out so well. My husband is diabetic, so I tried a sugar free version. I guess you gotta have the real thing!


Veronica December 13, 2010 at 3:41 pm

My husband is diabetic also & I don’t like leaving him out. But, I am going to try it anyway. What flavor did you try? I’m also going to substitute whipping my own cream & using the 12 oz tube of cool whip. I tried it with the regular sweetened condensed milk & it came out good & creamy. I’m hoping the same for my husband.

Veronica December 13, 2010 at 3:46 pm

Here’s a recipe I found on http://www.eaglebrand.com/recipes/details/default.aspx?recipeID=5791

Reduced Sugar Strawberry Ice Cream

1 (14 oz.) can Eagle Brand® No Sugar Added Sweetened Condensed Milk
1 cup pureed or mashed fresh strawberries
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
4 to 5 drops red food coloring
2 cups heavy cream

MIX sweetened condensed milk, pureed strawberries, vanilla, lemon juice and food coloring, if desired, in large bowl until blended.
BEAT cream in large bowl with electric mixer on medium speed until stiff peaks form. Gradually beat in sweetened condensed milk mixture.
SPREAD in a 9 x 5-inch loaf pan or 8-inch square baking pan. Cover and freeze until firm, about 6 hours. Remove from freezer 10 minutes before serving. Scoop into serving dishes.

Julie I September 27, 2010 at 2:42 pm

This morning my 3 yr. old daughter and I made pumpkin ice cream. I soaked 1 cp. of pumpkin (canned) in some vanilla extract for a while, added some cinnamon and followed your directions from there. It’s absolutely delicious!
Too bad we’re not experiencing the fall weather to coincide with the flavors…


TJ September 30, 2010 at 1:00 pm

I might try to do s’mores ice cream…chocolate chips, marshmallows, maybe some butter, and graham cracker crumbs.


V October 2, 2010 at 5:54 pm

I made the cinnamon bun ice cream the other day and it is amazing! This was low cost and easy, which is great since I still live on campus I don’t know if I’ll ever buy ice cream again, this recipe was absolutely wonderful. I plan to try the hazelnut mocha fudge swirl next.


Andi Rowe October 9, 2010 at 12:10 am

I’m a 3rd grade teacher & I asked each one of my students to bring one ingredient. We made 7 different flavors. Some favs were- MINT Oreo- they sell Oreos with a green mint filling- this was a perfect cross between cookies & cream & mint chip! My top pick was Cherry Cheesecake- canned cherry pie filling, butter, graham crackers, cream cheese… simply to die for! We did an apple pie one like the one just mentioned, only rather than cream cheese we put carmel sundae topping insteam. We did one with Fruity Pebbles cereal, YUM! Reese’s PB cup was super delish too! We did the Nutella recipe and the Chunky Monkey like another reader mentioned. It was simple, fun, & made classroom memories… FOR SURE. Of course we had to add some “learning” so we made a chart of the adjectives to describe each flavor after we tasted it. Thanks Amanda (PS If you have a fan club, I could be the president. I just love your site!)


Jessica October 26, 2010 at 4:19 pm

I’m going to test out this recipe tonight. I’m thinking something coffee…..hmmmm????


Jessica October 26, 2010 at 6:59 pm

Okay….it’s in the freezer and I can’t wait!!! I decided on pumpkin!!!!! I used one 15 oz. can of pumpkin and 1/2 tsp of pumpkin pie spice. I love that because there are no raw eggs you can taste it before hand for the right seasonings. If this comes out as delicious as I think it will…I will probably never buy ice cream again!

Thank you so much!!!


Bailey October 27, 2010 at 2:45 pm

This is AMAZING! Totally doing this, this weekend!


Jessica October 27, 2010 at 3:40 pm

So sorry to be bombarding your comment section….but seriously….that pumpkin ice cream rocks!!! Because I didn’t feel that ice cream for breakfast was appropriate I scooped about 2T into my coffee….OMGosh…..instant Pumpkin Spice Latte and I didn’t have to go to $4bucks…I mean Starbucks for it!!!! So, excited to try other versions!!! Thanks again!!!


Adam October 28, 2010 at 3:18 am

This is a great recipe! I used marshmallow, fresh caramel and chocolate chips….



Mindy November 5, 2010 at 5:40 pm

I’m thinking of trying pumpkin for the Thanksgiving season. So excited!!! Maybe cooking some pie crust and adding to it like the Pumpkin Pie Blizzard. I’ll let you know how it turns out:)


Maggog November 7, 2010 at 1:34 am

I made a beer one, with Young’s Double Chocolate, so its really beer and chocolate ice cream, that recipe was without condensed milk so now i’ll have to do more to try it


Jessica November 7, 2010 at 7:54 pm

Ok so I tried the coffee one and the cinnamon bun one… the cinnamon bun won hands down! That was by far the BEST ice cream I have EVER had! (can you tell I’m a huge fan of Cinnabun?)

Thank you for the wonderful recipe, I stop by often and you always post such great stuff! You’re an inspiration :)


Heidi November 17, 2010 at 11:30 am

Oooh nice! I love all the different flavors people have tried, def gonna try some of them, but tomorrow I’m so gonna crush ginger cookies and make Christmas ice cream :D


justinM. November 18, 2010 at 11:20 pm

Nobody as ever thought of Nutella in ice-cream! i made it. So good!. this would also be excellent as a filling in a ice-cream pie!
Also instead of peanut butter chips i used Heath bits, and swirled in some extra Nutella before i froze it. Made the best frozen chocolate fudge swirl!
I think i might frost a cake with Nutella!


Meg November 25, 2010 at 1:14 am

I’m using this recipe to make a green tea ice cream with a raspberry swirl. I will post again to let everyone know how it turned out.


Anders November 25, 2010 at 10:06 am

I stumbled on your blog some time ago, and love your food! I just tried to make the icecream, and its in the freezer atm. I melted som black cocoa chocolate and crushed a large bag of Chocopuffs in the mix, hope it turns out good! ;)

Thanks from the inspiration!

– Anders from Norway


How's it Taste? November 27, 2010 at 6:33 pm

I made a batch of this at work today (even used the same container to freeze mine in!) I added lots of: cashews, toasted walnuts and almonds, and a brown sugar sauce that I’d made awhile back that was nothing more than sugar and more heavy cream. Absolutely Decadent. I could have eaten the whole thing in one go, but had to keep reminding myself- ‘Two cups of heavy cream, lots of nuts, sweetened condensed milk…’ Crazy delicious. Thanks for helping me on my way to gaining back that 30 lbs. I lost over the last year! ;)


emmarose December 3, 2010 at 11:37 am

Ive made this a couple times already, who needs an ice cream maker anymore? The first batch I made was oreo although the heavy cream left a very weird texture, didnt like it, so this time i used heavy cream and normal whipping cream, hopefully it made a difference. Made an entire batch of oreo forgetting that i needed another batch.. and ran out of cookies lol. so i added vanilla, cinnamon, dulce de leche, melted butter, chocolate and butterscotch chip and regular chips and some cocoa powder. Tasted great in the bowl hope it works out frozen!

Last time i tried one also with just dulce de leche and vanilla and that came out kinda weird, it tasted fine cold but when frozen it just tasted strange, cant describe it. My family said it is awesome for coffee though, so i gave it to them.

One thing i really wanna try is honey and lavender ice cream, have to research how to make that happen though. Next batch im going to try lemon


Morgan December 8, 2010 at 10:43 pm

Does anyone have any ideas on an egg-nog variation? Thanks, this looks like a ton of fun to make and eat!


Beth March 3, 2011 at 1:51 am

There’s a powdered egg nog mix. My dad somehow found one made by “aspen”? I don’t know how he found it or where, but that is how I would see that working out.

Lori January 3, 2016 at 4:25 pm

I just used half egg nog and half heavy cream – it was the bomb especially with adding a little nutmeg

Eamon December 11, 2010 at 5:06 pm

I just made a batch with concentrated Chai syrup ( http://shop.oregonchai.com/The-Original-Chai-Tea-Latte-Concentrate/p/ORG-10032 ), and it tasted pretty god as we were putting it into the freezer. I really like this recipe!


Ayda December 12, 2010 at 3:54 pm

So- I was skeptical about all this, but honestly, I made some, and it was AWESOME.
I made s’more ice cream. I didn’t take measurements, but there was definitely enough mixed in there to where you couldn’t see the condensed milk anymore.
I got like, 6 or 7 graham crackers and crushed them up with my hands. There were some crumbs and some bigger pieces. Then some Hershey’s milk chocolate chips. Didn’t do anything with them. I just poured them in.
And I bought some mini marshmallows. I put about a cup and a half in a small pot with some butter and melted it, then I put some hole marshmallows in the actual mixture. I think it’s the melted marshmallow that made it pretty much perfect.
Thanks so much for this. I’m obsessed, and I can’t wait to try more things.
Liked on Stumble (:


Bobbie December 13, 2010 at 11:19 am

I just made chocolate chip mint for my kids. Can’t wait to try it frozen, but when I licked the spoon, yum!!! Nice for the holidays! Thanks for the ideas!


Veronica December 13, 2010 at 3:34 pm

I’m a type of person who likes to cut corners, but don’t want to lose taste. So I thought about using a large tube of extra creamy cool whip instead of whipping the heavy cream myself. I decided to make two different ice-creams using the different methods. I made the recipe for Butter Pecan Ice Cream found on Eagle’s brand website & made Mint Chocolate. For butter pecan I used 1 pint (2 cups) of heavy cream, 1 can (14 oz) of sweetened condensed milk, 3 tablespoons of butter, 1 teaspoon maple flavoring, & some pecans. I followed the directions on how to incorporated the ingredients & put in freezer. Really good & creamy. Then I made the mint chocolate ice-cream with 1 large tube (12 oz) of cool whip, 1 cup (8 oz) of sweetened condensed milk, 1 teaspoon of vanilla flavor, 1/2 – 3/4 teaspoon of peppermint flavor (1 teaspoon is too much), crumbled up some chocolate & a little green food coloring. I incorporated as directed & put in freezer. The mint chocolate came out creamy & good just like the butter pecan. It’s less time & cheaper using cool whip. I can’t wait to use other recipes with the cool whip. I love the sweet cream recipe at “Cold Stone”. Does anyone have that recipe? Thanks.


Cat July 18, 2011 at 2:46 pm

i came here purposely to check for cool whip as a substitute. i’d love to have ice cream at our camp, but while i have a freezer, the grocery is so far that it would definitely melt before i got back… so, am going to try Amanda’s recipe… and would prefer cool whip (or other whipped topping) because i don’t keep a mixer at camp!

thanks for posting your experiment!

chinou December 15, 2010 at 9:36 pm

thanks for this recipe.
there is this local bakery in brooklyn that makes the BEST red velvet cake on this side of the state.
would love to incorporate it in ice cream.
how would you suggest I make the “red velvet” ice cream?


Jeff December 20, 2010 at 9:23 am

Made the Krispy Kreme donut one — AMAZING.

Then made a peanut butter and jelly one — also AMAZING.

My waist line now? — equally AMAZING. :-)


Jeff December 24, 2010 at 12:17 pm

WOW. Just made three kinds: cinnamon bun ice cream, Krispy Kreme donut ice cream, and peanut butter and jelly ice cream. SO good, and so easy! The kids could not get enough. Some tips:
* The cinnamon bun is one of the best things I’ve ever tasted in my life. If you prefer a stronger cinnamon or vanilla flavor, you could go up to double the amount specified and still be OK.
* One of the tricks with the Krispy Kreme donuts is to leave them in the food processor for long enough that the bits of donut don’t interfere in the ice cream coming together as ice cream. Make sure they are fine enough to blend properly, but not so fine as to lose all sense of “donut.”
* I used peanut butter and strawberry jam. The strawberry jam was easy, just mix into the sweetened condensed milk. The bits of strawberry will survive. With the peanut butter, I found it easier to to freeze the peanut butter for about 20-30 minutes, and then chunk off the peanut butter in bits. Otherwise you get peanut butter flavor, but no chunks mixed in, which I have come to find the kids *really* like!

Good luck, and enjoy to other experimenters! And thanks for posting this great recipe! StumbleUpon FTW!!


Sheila January 10, 2011 at 12:07 am

this looks wonderful, and evil, and wonderful! I shall be looking for some of those frosted animals cookies…mmmmmmmmmm and some coconut and pineapple…mmmmmmmmmm and mango with something else delicious!!!


Loren January 11, 2011 at 4:02 pm

Amanda, I tried making your ice cream with the coffee, but my whipped cream wouldn’t whip! It just got clumpy after about 10 minutes of mixing. Not all the coffee grounds were dissolved so I didn’t know if this might be the reason. Any idea? Thanks!


Tracey C July 4, 2011 at 7:14 am

I would dissolved the coffee first and use only instant coffee. I would not use the coffee with the grounds.

Ashley August 2, 2011 at 3:31 pm

That Happened to mine to, for some reason my kitchen aide couldn’t whip it, but I whipped it by hand for about 3 minutes and it worked.

Eerie March 9, 2012 at 3:25 am

Make sure you refrigerate the cream first, even if you have just bought it from the store straight out of the store’s freezer :P

Also, dissolve about 2-3tsps of instant coffee with a couple of drops of vanilla essence or extract in 3 tablespoons of hot water, then mix that into the condensed milk before mixing it into the whipped cream.
:) hope that helps

anca January 18, 2011 at 3:30 am

I will try this! Looks easy and yummy :d Thanks for sharing! :-)


Rachel January 18, 2011 at 5:19 pm

Could you tell me how I could make Tiramisu flavored ice cream? That would be fabulous!


Cait January 18, 2011 at 11:14 pm

Ymmm, tasty ice cream! I gotta try it this weekend. Thanks for sharing!


Dana January 23, 2011 at 2:26 pm

This recipe looks awesome (I could eat Sweetened Condensed Milk right out of the can!)–I split my batch into two and made the Nutella and I also made Mint Chocolate Chip with some peppermit oil and mini chocolate chips (and green food coloring). I licked the bowls of both and if they taste as good as they do so far, I think you’ve got a winner recipe here!


Meagan January 25, 2011 at 10:07 pm

I made smore ice cream! I added 1/3 cup of cocoa powder to the sweetened condensed milk. The cocoa didn’t effect the sweetness one bit! I mixed it with the whipped cream and then poured about 1/5 of the mixture into the container and drizzled the top with Hershey’s chocolate syrup and continued to do that until the container was full. About 1 hour into the freezing I stirred in graham bunnies and mini marshmallows. I have been using my Cuisinart ice cream maker for 6 years now and have never been able to make ice cream as creamy as this! We gobbled it up. Next…apple crisp ice cream with cinnamon, apple pie filling, and apple crisp topping sprinkled on top!


Cee January 27, 2011 at 10:37 am

WOW I’ve been looking for a recipe like this for the longest time ! I’ve always wanted to make icecream.. and there’s this ice cream sandwich recipe that I’ve been craving to make but it required an icecream maker so I wasn’t able to make it but NOW I CAN ! I’ve just discovered your site today and already I’m in love with it :] I can’t wait to make it ! I asked my boyfriend what flavour he wanted and he listed no other than : “Strawberry pecan chocolate cookie cream with crunchies” haha Totally stoked to make it and see how his creation turns out :)

Thanks so much for the recipe ! Can’t wait to make it tonight !


Ashlee February 1, 2011 at 7:18 pm

I have mine in the freezer! I added just a tiny pinch of salt and a teaspoon of vanilla. I made 3 kinds of ice cream: Chocolate, Caramel, and Peanut Butter!


Sally February 2, 2011 at 2:45 pm

I finally tried this today on our second snow day. It’s not frozen yet but if licking the spoon is any indication, its gonna be delicous! I did a chocolate amaretto version… YUMMY! I used cocoa powder (not sure how much) and amaretto liqueur (about a 1/3 of a cup)! It tastes just like Marble Slab swiss amaretto if you’ve ever had that! Thanks for sharing this great recipe!


Kristin C. August 10, 2011 at 12:52 pm


I was wondering if using alcohol would effect the freeing process. Since you have made this, can you tell me how it turned out? There are so many different options with liquors that I would love to try…

Thank you,

wanda February 2, 2011 at 8:32 pm

This is going to sound crazy but you have to try this — you can make delicious ‘ice cream’ from just one single banana. Really. Slice a banana fairly thin and throw it in the freezer. In about an hour, toss the frozen slices into a food processor or blender. It will look like mush at first, but just keep the power on and it will turn into delicious creamy ‘ice cream’.


Liz February 2, 2014 at 6:20 pm

Hi Wanda,

Just reading this post! Did you peel the banana before you froze it?


Sarah February 5, 2011 at 2:27 pm

I made this for the first time tonight, and it is amazing!!! I made strawberry cheesecake by mixing in crushed graham crackers, strawberry topping, and cubed cream cheese rolled in sugar. It was absolutely delicious. I can’t wait to try this recipe again!


Ashley February 10, 2011 at 8:01 am

I love your blog! I was thinking about a delicious dessert to make my boyfriend for Valentine’s Day and started thinking ice cream cake. I found a recipe for Red Velvet Cake (keeping it festive) and was going to go with store bought ice cream since I dont have a machine. Then I found this recipe!! Great!! Any advice on how I could make a cheesecake version? Just wondering about how much cheesecake to use, and if I should melt it. Thanks!!


Giseli Freitas February 21, 2011 at 11:27 am

Hi! A friend posted a link to this recipe in Facebook and now I’m in love w/ your site!
See, I live in Brazil and we have Summer happening here RIGHT NOW! Coincidence? I don’t think so… LOL
I’m suppose to be on a diet (ummm, yea…), so I’m planning to do a fruit one: pineapple w/ some fresh-grounded coconut. Because coconut is also a fruit, eh? hehee
Thanks so much for sharing this recipe!
Hugs from Brazil


Tiffany February 21, 2011 at 6:14 pm

I loved the first batch I made (cinnamon bun), so much I’ve been stocking up on condensed milk to make more!

I made mint chocolate chip last week:
I used about 2 teaspoons of peppermint extract, a little less than half a bag of mini chocolate chips, and a few drops of green food coloring (since store bought is always green).

It came out AMAZING! I will definitely make it again, and can’t wait to try new flavors and add ins! ^_^


Taylor March 2, 2011 at 3:51 pm

This is like your own personal cold stone. me and some friends are having a bacon party and i could not figure out a bacon dessert…so my personal creation is a maple-vanilla bacon ice cream. Yummmm!!!


Tifffany March 4, 2011 at 8:02 am

I think you should make a mint chocolate chip recipe… because it would be delish.


S. Harrison March 12, 2012 at 1:21 pm

I made it this week with mint Oreo cookies, everyone loved it.

Abby March 8, 2011 at 4:46 pm

I made maple walnut! It’s freezing as we speak, so I’m hoping it tastes as delicious as it did out of the bowl. I chopped probably about 3/4 of a cup of walnuts, and added about 1/2 a cup of maple syrup to the condensed milk. Yum! Oh i threw in about half a tablespoon of vanilla extract for that little something extra. I can’t wait to try more variations! The smores sounds awesome, I think that will be my next challenge.


Vanessa @ Mom's Menu Planning March 11, 2011 at 6:18 am

Oh My Goodness! That ice cream looks so delicious, I think I fell in love with the cinnamon bun! I am definitely trying this on the weekend.


Brittany March 11, 2011 at 11:24 am

I tried this recipe and doubled it to fill a 5qt container. Its better then any ice cream I have ever bought from a store. The only downside of doubling it is that its harder to get it all mixed up and takes longer to freeze to ice cream consistency. But overall still awesome :)


Roe April 6, 2016 at 12:45 am

Maybe you can use smaller containers. Can’t wait to try this myself.

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