is there any way to make ice cream with out an ice cream machine?

You can by making the mixture and freezing it…. but it wouldn’t come out all nice and creamy (better off buying it)

But, you can make sherbet, or sorbet

Coffee can ice cream

Vanilla ice cream:
1 cup heavy cream
1 cup light cream
1 beaten egg (or use equivalent reconstituted dried)
1/2 cup sugar
1 tsp. vanilla extract

Chocolate Ice Cream
1 cup heavy cream
1 cup light cream
1/2 cup sugar
4 tablespoons cocoa
1/2 tsp. vanilla extract
1/8 tsp. salt

Coffee Ice cream
1 cup heavy cream
1 cup light cream
2 tablespoons instant coffee granules
1/2 cup sugar
1/8 tsp. salt

For all varieties:
In 1 lb. coffee can mix all ingredients. Seal can lid well with duct tape. Put small, sealed can inside larger 3 lb. can. Pack ice and 1 cup salt around small can. Put lid on large can and duct tape closed. Roll back & forth on a large towel (optional) for 15 minutes. Open large can and dump ice and water. Wipe small can dry and open. Stir mix, scraping sides of can. Additional ingredients, eg. cookie crumbs, chopped nuts, can be added now. Reseal small can and place back in larger can. Repack with salt and ice. Continue rolling for 10 minutes more. Open large can and dump ice and water. Wipe small can dry and open. Enjoy!

There are ways to make ice cream without an ice cream maker! I haven’t done it before but I was looking at ways to do it on google and I found a recipe, maybe you’ll want to try it!

Vanilla ice cream:

2 eggs
3/4 cup sugar
2 tablespoons cornstarch
1 cup milk
1 pint heavy whipping cream
pinch of salt
2 teaspoons vanilla

Using an electric mixer, beat the eggs for several minutes until thick and lemon colored. Add 1 cup of milk and blend into the eggs. Mix sugar and cornstarch in a large saucepan. Add egg/milk mixture to the sugar and cornstarch. Cook until thick (about 5 minutes) stirring constantly. Allow the custard mixture to cool to room temperature.

When the custard is cool, put into a freezer-safe bowl. Blend in cream and salt. Freeze for 2 hours or until slushy. Add 2 teaspoons vanilla. Whip for 5 to 10 minutes with an electric mixer. Return to freezer and finish freezing (several hours or overnight).

You will get a host of ideas here.

Make your custard. Use what ever ice cream recipe you prefer. Pour it into a small coffee can. place lid on and then duct tape lid into place

In a larger coffee can put ice and rock salt mixture in with your smaller can. Again put on lid and seal with duct tape. Roll can back and forth with someone (great job for the kids) for about half hour.

Carefully remove small can from large so you do not get salt water in it. Scoop and enjoy

i dont’ have any recipes but you can use your imagination and taste and mix anything you like with milk and essence and voila you got ice cream.
here’s how you do it without an ice cream machine
you mix all your ingred. in an aluminium bowl then you place this bowl in a bucket (preferably wooden) which is filled with ice and kosher salt ( salt in grains not fine) and you turn the aluminium bowl in one direction whilst you stir the mixture in the opposite direction you do that for about 30mins pput it in the freezer and repeat again in about 30mins
if you want a hard testure you leave it longer in the fridge and also stir longer the time

Just buy Bllue Bell Homemade Vanilla and forget about all the trouble.

In a LL Bean catalog they have a plastic ball that you fill with ingredients & ice, roll it around for awhile & then you have ice cream. I think it’s around $20.

VANILLA ICE CREAM

This is a great way to make ice cream when your gelato machine is out for repair.

What you will need:

2 freezer bags (one has to be smaller then the other one)

In the small freezer bag:

2 tablespoons vanilla extract
200 ml (1 cup) of milk
2 tablespoons sugar
50 g (4 tablespoons) pure cream (18% milk also used in coffee)

In the big freezer bag:

25 ice cubes (if big cubes put 15, if small put 25)
5 tablespoons iodized salt (if normal salt, put in 10 tbsp)

Gather all ingredients.
Put the ingredients in each bag as specified. After, close the small bag, sealing well so that there are no leaks, and put it into the big bag.

Mix the contents of the bags well for at least 10-15 minutes. It should be thick and creamy. If so, then remove contents of inner bag and serve.

If the inner bag’s contents are still liquid, put some more ice cubes and salt in the outer back and rub the two of the bags together longer.

i bet theres a way…haha but im sticking with my ice cream maker …as for the recipes..try david lebovitzs book the perfect scoop. i know its not a website, but if u check out your local library it could be free =)

(Not tried this one yet)

E-Z Ice cream

1/2 C milk
1/4 C half and half
1 T sugar
1/4 tsp. vanilla extract
2 sandwich size Ziploc bags
1 one gallon size Ziploc bag
2 cups crushed ice
1 T coarse salt

Put one small Ziploc bag inside the other and add the milk, half and half, sugar, and vanilla extract to the inside bag.

Seal both bags securely, removing excess air.

Add ice and salt to larger bag and place smaller bag inside. Seal firmly.

Shake vigorosly and turning the bag.

Ice cream will be soft and ready to eat in 5 to 10 minutes.

Individual serving.

Make several and let kids help shake bags.