An ice cream maker does two jobs at once. It freezes the base, and it keeps stirring while it freezes, so the mix takes in air and the ice crystals stay small. Skip the machine and you have to cover both jobs another way. You can whip the air in before freezing, or you can freeze a small batch so fast, and move it so much, that big crystals never get a chance to form.
This guide covers the ice cream maker alternative that works for each kind of cook: a hand mixer or blender for no-churn ice cream, a metal loaf pan to freeze it in, and rock salt and zipper bags for the shake-it-in-a-bag method. For each one we explain how well it does the job, where it falls short of a machine, and which product from a known maker to buy.
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Why people look for an ice cream maker alternative
Most of the reasons come down to space, planning and how often you actually make ice cream.
- Counter and freezer space. A compressor machine is a large appliance, and a freezer-bowl model needs room in the freezer for the bowl. Our ice cream maker guide covers both kinds.
- Planning ahead. Freezer-bowl machines only work once the bowl is fully frozen, so a last-minute batch is out unless the bowl is already in the freezer.
- Making it twice a year. If ice cream is a summer project rather than a weekly habit, tools you already use for other cooking make more sense than a single-purpose machine.
- A project for kids. Ice cream in a bag is a classic kitchen science activity, and it needs no appliance at all.
Quick verdict: the best ice cream maker alternative
For most kitchens, the best ice cream maker alternative is no-churn ice cream made with a hand mixer and frozen in a loaf pan. Whipped cream supplies the air a machine would churn in, and sweetened condensed milk keeps it scoopable. The KitchenAid 5-Speed Hand Mixer whips the cream, and a Nordic Ware 1.5-pound aluminum loaf pan gives it a wide, shallow space to freeze in. If you own a strong blender, the Breville Fresh and Furious can whip the base too, which is America’s Test Kitchen’s own no-churn method. For a fast single serving or a kids’ project, shake the base in a bag of ice and Morton Ice Cream Salt. If you want churned texture every week, buy a machine: none of these methods fully matches one.
Five ways to make ice cream without a machine, side by side
Our five picks, one for each step or method, with what each maker or listing states. Each is reviewed in full below.
| Product | Method | Job it does | Stated detail | Buy on Amazon |
|---|---|---|---|---|
KitchenAid 5-Speed Hand MixerBest overall alternative
|
No-churn | Whips the cream that carries the air | 5 speeds; speed 5 for whipping | View on Amazon |
Nordic Ware Naturals 1.5-Pound Loaf PanBest for freezing
|
No-churn | Holds the base while it freezes | Pure aluminum; made in the USA | View on Amazon |
Breville Fresh and Furious BlenderBest if you own no mixer
|
No-churn, frozen fruit | Whips cream; blends frozen fruit | 1100 W; 50 oz jug; 3-year warranty | View on Amazon |
Morton Ice Cream Salt, 4 lb, Pack of 4Best for the bag method
|
Ice and salt bag | Makes the ice cold enough to freeze cream | Goes on the ice; not for eating | View on Amazon |
Hefty Slider Storage Bags, Gallon, 66 CountBest outer bag
|
Ice and salt bag | Holds the ice and salt around the base | Gallon size; slider closure | View on Amazon |
What a machine does that you have to replace
America’s Test Kitchen puts it plainly in its no-churn recipes: churning is what normally adds air to ice cream and keeps ice crystals from forming. Every method below replaces that churning in one of two ways.
Whip the air in first: no-churn
In its dark chocolate no-churn ice cream, America’s Test Kitchen (recipe by Morgan Bolling) whips heavy cream and says that “the air in the whipped cream stood in for the air normally incorporated by churning.” It uses two liquid sweeteners, sweetened condensed milk and corn syrup, and says they “kept the ice cream soft and scoopable.” The base then freezes until firm, at least 6 hours, in an 8½ by 4½-inch loaf pan, because the mixture “freezes more quickly in a loaf pan than in a taller, narrower container.” An 8-inch square pan is its alternative.
How well it works: very well for rich, dense, sweet flavors such as chocolate, coffee or cajeta swirled through vanilla. The limits: the recipe depends on condensed milk and corn syrup, so you are not making a classic egg custard, and you need to plan the overnight-length freeze. A machine also lets you choose a leaner base.
Freeze it fast and keep it moving: the bag method
Ice cream in a bag is a kitchen science activity that Scientific American runs with Science Buddies. Their version uses 1 tablespoon of sugar, half a cup of half-and-half (milk or heavy whipping cream also work) and a quarter teaspoon of vanilla in a small sealable bag. That bag goes into a gallon-size bag holding 4 cups of ice and half a cup of salt, and you shake it for about five minutes. “The salt lowers the temperature at which water freezes,” they explain, so salted ice gets cold enough to freeze the mix, while plain ice does not.
How well it works: it really does make soft ice cream, but only a serving or two at a time, and it is cold, wet work for your hands, so wrap the bag in a towel or wear gloves. Treat it as a fun project or a single treat, not a way to fill a tub.
Blend frozen fruit
A strong blender can turn frozen fruit into a thick, soft-serve-like dessert. This is general kitchen sense, not a recipe we are citing, and it is closer to a sorbet or a very thick smoothie than to ice cream. It is best eaten straight from the blender.
Five tools for ice cream without a machine
1. KitchenAid 5-Speed Hand Mixer – Whips the Air In for You
No-churn ice cream lives or dies on the whipped cream, and a hand mixer is the easiest way to get it there. The KitchenAid KHM512 is a five-speed hand mixer with stainless steel Turbo Beaters. KitchenAid’s own listing says speed five is for “whipping perfect meringues,” which is the speed you want for stiff cream peaks. Speed one is for folding in nuts and chocolate chips, so it can also stir in your mix-ins at the end.
Use it in a cold, wide bowl, whip the cream until it holds stiff peaks, then fold in the condensed milk mixture by hand so you keep as much air as you can. The beaters release with one button and the listing says the accessories are dishwasher safe. The cord locks to either side so it stays out of the bowl.
We also cover this mixer in our hand mixer guide in other colors. We list the matte black version here on purpose, as one of two repeat models on this page, because it is the plainest no-churn tool from a known maker and is sold by Amazon.com.
Why we like it
- Five speeds, with the top speed meant for whipping, per the listing.
- Stainless steel Turbo Beaters, dishwasher safe, per the listing.
- Lockable swivel cord keeps it out of the way while you whip.
- Also useful for cakes, cookies and mashed potatoes, so it is not a one-job tool.
Key specifications
| Model | KHM512BM |
|---|---|
| Type | Corded hand mixer |
| Method | No-churn (whipping the cream) |
| Size or capacity | 5 speeds; bowl not included |
| Power | Not stated |
| Dishwasher safe | Accessories, per the listing |
| Warranty | 1 year |
| Made in | Not stated |
Why we recommend it
It suits anyone who wants a full tub of creamy, scoopable ice cream without buying a machine, and who will use a mixer for baking too.
Skip it if you already own a stand mixer: its whisk does the same job, and so does a good blender.
Pros and cons
Pros
- Top speed made for whipping
- Dishwasher-safe beaters
- Works in any bowl you own
Cons
- No whisk attachment, only beaters
- Wattage not stated in the listing
- Corded
2. Nordic Ware Naturals 1.5-Pound Loaf Pan – A Wide, Shallow Freeze
The pan matters more than it seems. America’s Test Kitchen freezes its no-churn base in a loaf pan because it freezes faster there than in a tall, narrow container. A bare metal loaf pan with straight sides also makes scooping easy and holds a batch made from a pint of cream.
Nordic Ware’s Naturals loaf pan is made of pure aluminum, which the listing says will never rust, with an encapsulated steel rim to stop warping. Its stated capacity is 1.5 pounds, and it is made in the USA by Nordic Ware. The listing does not give the pan’s exact dimensions, so check it against your freezer shelf.
Cover the top with plastic wrap pressed onto the surface of the ice cream, or a sheet of foil, since the pan has no lid. For longer storage, move the ice cream to a lidded tub from our ice cream containers guide. The pan is hand wash only. Our loaf pan guide has a smaller Nordic Ware pan from the same line; this is the larger size.
Why we like it
- The loaf-pan shape is what America’s Test Kitchen uses for no-churn.
- Pure aluminum that the maker says will not rust.
- Made in the USA, with a lifetime warranty listed.
- Bakes bread and pound cake the rest of the year.
Key specifications
| Model | 45900AMZ |
|---|---|
| Type | Uncoated aluminum loaf pan |
| Method | No-churn (freezing the base) |
| Size or capacity | 1.5-pound loaf; dimensions not stated |
| Power | None needed |
| Dishwasher safe | No, hand wash only |
| Warranty | Lifetime, per the listing |
| Made in | USA |
Why we recommend it
It suits no-churn cooks who want a dedicated freezing pan that also earns its place for baking.
Skip it if you already own any metal loaf pan or 8-inch square pan; America’s Test Kitchen says either shape works.
Pros and cons
Pros
- Right shape for a quick freeze
- Will not rust, per the maker
- Made in the USA
Cons
- No lid
- Hand wash only
- Exact dimensions not listed
3. Breville Fresh and Furious Blender – Whips Cream and Blends Frozen Fruit
America’s Test Kitchen’s no-churn recipe actually whips the cream in a blender rather than with a mixer, which makes a blender a fair choice if you would rather have one appliance that does more. The Breville Fresh and Furious is an 1100-watt blender with a 50-ounce Tritan jug, five speeds and nine one-touch programs. The listing says its blade design can “fold and aerate,” and that it crushes ice “into snow.”
It also covers the third method on this page, blending frozen fruit into a soft-serve-style dessert. That is a thick blend, so work in short bursts, scrape down the sides and add a splash of liquid if the blades spin free. Eat it right away; it does not hold its texture in the freezer the way no-churn ice cream does.
The Auto Clean program cleans around the blades, and Breville lists a 3-year limited warranty. This model also appears on our blender guide in another color; it is this page’s second and last repeat model, chosen because every strong blender from a known maker we found was already on another page, and this one has the longest warranty of them.
Why we like it
- Whips cream for the America’s Test Kitchen-style blender method.
- Crushes ice and blends frozen fruit, per the listing.
- Auto Clean program for the jug.
- 3-year limited warranty, per the listing.
Key specifications
| Model | BBL620OLT1ANA1 |
|---|---|
| Type | Countertop blender |
| Method | No-churn whipping; frozen fruit |
| Size or capacity | 50 oz Tritan jug |
| Power | 1100 W, 110–120 V |
| Dishwasher safe | Not stated; Auto Clean program |
| Warranty | 3-year limited |
| Made in | Not stated |
Why we recommend it
It suits cooks who want one appliance for smoothies, salsas, frozen drinks and an occasional no-churn batch.
Skip it if you only want ice cream; a hand mixer costs less and takes less space for that one job.
Pros and cons
Pros
- Handles two of the three methods
- Strong motor for frozen fruit
- Long warranty
Cons
- Large appliance for one dessert
- Frozen-fruit blends are not true ice cream
- Dishwasher care not stated
4. Morton Ice Cream Salt, 4 lb, Pack of 4 – Colder Ice for the Bag Method
Ice alone will chill a bag of cream but will not freeze it. Salt is what drops the temperature of the ice bath far enough. Morton sells a coarse rock salt made for this job. Morton says it “can be mixed with ice in your ice cream maker,” and it works the same way in a gallon bag of ice. It is also handy for chilling cans and bottles quickly in a cooler, which Morton names as a use too.
One safety point matters: Morton states that its Ice Cream Salt “is NOT intended for consumption.” It belongs in the ice, never in the cream. Seal the small bag well and rinse it under cold water before you open it, so salty meltwater does not drip into the ice cream.
This listing is four 4-pound boxes, far more than the half cup each bag needs, so it will last many batches. It also works in an old-fashioned ice and salt bucket machine if you buy one later.
Why we like it
- Made by Morton for ice and salt freezing, per the maker.
- Coarse crystals for mixing with ice.
- Also chills drinks fast, per Morton.
Key specifications
| Model | F142130001B |
|---|---|
| Type | Coarse rock salt |
| Method | Ice and salt bag |
| Size or capacity | 4 boxes of 4 lb |
| Power | None needed |
| Dishwasher safe | Not applicable |
| Warranty | Not stated |
| Made in | Not stated |
Why we recommend it
It suits families making ice cream in a bag, and anyone who wants coarse salt on hand for an ice bath.
Skip it if you only plan one bag: Scientific American’s version simply calls for salt, so check your pantry first.
Pros and cons
Pros
- Made for ice cream freezing
- Large supply
- Second use for chilling drinks
Cons
- Not for eating, per Morton
- Far more salt than one batch needs
5. Hefty Slider Storage Bags, Gallon, 66 Count – Room for Ice and Salt
The bag method needs two bag sizes: a small sealable bag (pint or sandwich size) for the cream, and a gallon-size sealable bag for the ice and salt, as Scientific American’s instructions describe. These Hefty gallon bags fill the outer role. The listing says the MaxLock slider track “creates an extra strong seal,” the bottom expands as you fill it, and the slider clicks when it is fully closed.
A slider closure is a real help here, because small hands can close it fully and it is quick to check. Even so, shake over the sink or outside, and wrap the bag in a towel: it gets very cold and wet. For the inner bag, a freezer-weight quart or sandwich bag is fine; double it if you worry about leaks.
These are storage bags rather than freezer bags. That suits the outer bag, which only holds ice for a few minutes. Our freezer bag guide covers heavier bags for keeping food frozen.
Why we like it
- Gallon size, the size the bag method calls for.
- Slider closure that clicks when sealed, per the listing.
- Expandable bottom holds 4 cups of ice and the inner bag.
Key specifications
| Model | Slider storage gallon |
|---|---|
| Type | Plastic slider storage bags |
| Method | Ice and salt bag (outer bag) |
| Size or capacity | Gallon, 66 count |
| Power | None needed |
| Dishwasher safe | Not stated |
| Warranty | Not stated |
| Made in | Not stated |
Why we recommend it
It suits parents and teachers running ice cream in a bag, and any kitchen that uses gallon bags anyway.
Skip it if you already keep gallon zipper bags; any sealable gallon bag does the job.
Pros and cons
Pros
- Easy slider closure
- Big pack for many batches
- Everyday use beyond ice cream
Cons
- Storage weight, not freezer weight
- Single-use plastic
Making ice cream without a machine, step by step
No-churn in a loaf pan
- Chill the bowl and the pan. Cold equipment helps the cream whip and the base freeze quickly.
- Stir your flavoring into the sweetened condensed milk (America’s Test Kitchen also adds corn syrup) in one bowl.
- Whip the heavy cream to stiff peaks with the hand mixer on its top speed, or in the blender.
- Fold a third of the cream into the condensed milk to loosen it, then fold in the rest gently.
- Scrape into the loaf pan, press plastic wrap onto the surface, and freeze until firm, at least 6 hours.
Ice cream in a bag
- Mix 1 tablespoon sugar, ½ cup half-and-half and ¼ teaspoon vanilla in a small sealable bag, press out the air and seal.
- Fill a gallon bag with 4 cups of ice and ½ cup of salt.
- Put the small bag inside, seal the big bag and shake for about five minutes, wrapped in a towel.
- Rinse the small bag under cold water, then open it and eat right away.
What we left out, and why
- The KitchenAid ice cream maker attachment. It is a good choice if you own a KitchenAid stand mixer, but it is a freezer-bowl ice cream maker, so it is reviewed in our ice cream maker guide rather than here.
- Ice cream balls and kids’ shaker toys. These are small ice cream makers too. One is covered in our guide to ice cream makers with no pre-freezing.
- Single-purpose frozen fruit machines. They do one thing a blender already does on this page.
- The Ninja BL660 blender. It was a strong blender candidate, but it was the subject of a 2015 CPSC recall that added new pouring instructions, so we chose a different blender.
When an ice cream maker makes more sense
Buy a machine if you want a classic egg custard base, a lighter or less sweet ice cream, sorbets with a smooth texture, or a full quart on a regular basis. No-churn depends on condensed milk and long freezing, and the bag method makes only a serving at a time. A machine handles almost any base you choose. Compressor models need no pre-freezing at all.
If what you really want is a frozen treat with Mexican flavors, see our guide to Mexican desserts; a cajeta swirl folded into a no-churn base is an easy place to start.
Ice cream maker alternative questions, answered
What can I use instead of an ice cream maker?
A hand mixer or blender to whip cream for no-churn ice cream, a loaf pan to freeze it in, or a pair of zipper bags with ice and rock salt for the bag method.
Is making ice cream without a machine worth it?
For a batch a few times a year, yes. No-churn ice cream is rich and scoopable. For a weekly habit or a lighter base, a machine gives you more control.
Why does no-churn ice cream not need stirring?
The whipped cream carries the air that churning would add, and America’s Test Kitchen says its two liquid sweeteners keep the ice cream soft and scoopable.
Can I use table salt for ice cream in a bag?
Scientific American’s instructions simply call for salt. Rock salt made for ice cream, like Morton’s, is sold for mixing with ice. Either way the salt stays in the ice, and Morton says its ice cream salt is not for eating.
How long does no-churn ice cream take to freeze?
America’s Test Kitchen freezes its no-churn base until firm, at least 6 hours, in a loaf pan.
Our final scoop on ice cream without a machine
Start with a hand mixer and a loaf pan: no-churn ice cream is the most reliable way to fill a tub without a machine. Use a blender if that is the appliance you already own, and keep rock salt and gallon bags for a quick single serving or a summer science project with the kids. If you find yourself making ice cream every week, it is time for a machine from our ice cream maker guide, and a good ice cream scoop to go with it.
And if dessert should be someone else’s job tonight, see the menu or call to order.