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Making homemade ice cream without an ice cream maker is easier than you think. You don’t need a lot of equipment, and you don’t even need dry ice!
All you need is some patience.
Why Homemade Ice Cream
I make homemade ice cream because I have extra milk from my Nubian dairy goats. Their milk is high in butterfat and makes the sweetest, creamiest ice cream you’ve ever had. You can make this recipe with any kind of milk you have on hand though, just know whole milk works best!
Making homemade ice cream is a fun activity that the whole family can participate in. You can feel good about making something from scratch with just a few real ingredients too!
Materials for Making Goat’s Milk Ice Cream without an Ice Cream Maker
You can use a 8×8 or 9×9 inch square pan if you want. You can also double the recipe and use a 9×13 inch pan. The corners of a square or rectangular pan are harder to get the whisk in to, that’s why I recommend using a round pan if you have one. Also, the ice cream freezes more quickly in a metal pan.
A metal whisk is fine to use, I chose a silicone-coated one though so it wouldn’t scratch my nonstick pan.
Make sure you have enough space in your freezer for the pan of your choosing.
Ingredients for Making Goat’s Milk Ice Cream without an Ice Cream Maker
- 1 ½ cups goat’s milk
- 1 ½ cups heavy whipping cream
- 2/3 cup sugar
- 3/4 tablespoon vanilla extract
- 1/4 tablespoon almond extract
- 1/8 teaspoon salt
This recipe is for a basic, but delicious, vanilla flavored ice cream. It goes great with chocolate sauce, caramel, or fresh berries. Every summer when I make black raspberry/ mulberry crisp, I have to make this homemade ice cream too. Click here for the Wild Double Berry Crisp recipe.
You can get creative to change the flavor and color of this ice cream. Craving Cookies and Cream? Crush up Oreos and add them to the mix. Want Mint Chocolate Chip? Add peppermint extract and mini chocolate chips. The possibilities are endless!
Directions for Making Goat’s Milk Ice Cream without an Ice Cream Maker
- Measure out all ingredients into the pan of your choosing
- Using the whisk, stir the mixture for about 2 minutes to help dissolve the sugar
- Put the pan in the freezer and set a timer for 1.5 hours
- Once the freezing time has elapsed, remove the pan from the freezer and whisk thoroughly. Make sure to break up frozen chunks on the sides of the pan and in the corners (if applicable)
- Place the pan back in the freezer for 45 minutes
- Repeat steps 4 and 5 until the ice cream has reached a thick, scoop-able consistency. This is usually achieved between 3 and 4 hours after starting
- Enjoy!
Additional Notes on Making Goat’s Milk Ice Cream without an Ice Cream Maker
In my opinion, this ice cream is best served when freshly made. If the ice cream is in the freezer longer, it will freeze solid, crystalize, and will be hard to scoop. Allowing it to sit out on a counter, partially melt, and whisking it before serving again is advised.
Mother, farmer, author, and teacher by trade… She loves tending to things and watching them grow!