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+ servings
A glass bowl filled with vanilla ice cream scoops

Churned Ice Cream (With and Without Ice Cream Maker)

Want to make churned ice cream but don't have an ice cream maker? Learn how to use a blender to churn your ice cream to perfection with this easy recipe.
5 from 3 votes
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Course: Dessert
Cuisine: American
Keyword: Churned Ice Cream
Prep Time: 10 minutes
Churning, Freezing and Blending Time: 10 hours
Total Time: 10 hours 10 minutes
Yield: 1.5 quartz
Author: Priya Maha


Ice Cream Base

  • 375 ml full fat milk
  • 625 ml heavy whipping cream (at least 35% fat)
  • 150 g castor sugar
  • teaspoon salt
  • 2 teaspoon vanilla essence


Making the ice cream base

  • Measure the milk into a pot or mixing bowl.
  • Add the sugar and salt. Stir until both are dissolved.
  • Add the cream into the milk and stir well.
  • Finally, mix in the vanilla essence.

Method 1: Ice Cream Maker

  • Prepare the ice cream base as above. Chill the solution for at least 2 hours or more until it is completely chilled. Churn the ice cream according to your ice cream maker's instructions.
  • If you wish to add extra flavors or ingredients to your ice cream, do it in the last 3 or 4 minutes of the churning time. Alternatively, these can be added after the ice cream is transfered to a container for freezing.
  • Transfer the churned ice cream into a container and freeze until it sets further.

Method 2: Blender/Food Processor

  • Prepare the ice cream base as above. Pour it into an ice cream container and chill for at least 4 to 5 hours or until completely frozen.
  • Once frozen, remove the ice cream from the freezer and use a spoon to break it into chunks.
  • Add the ice cream chunks into a blender and blend until smooth, for approximately 1 to 2 minutes. Do not blend too long to avoid the ice cream from melting too much.
  • Pour the blended ice cream back into its container If you wish to add extra flavors or ingredients to your ice cream, do it at this stage. Freeze the ice cream again for at least 2 to 3 hours before serving.

Chilling and serving the ice cream

  • To serve, scoop the ice cream into serving bowls or ice cream cones.
  • If the ice cream is too hard to scoop, leave it out at room temperature for a minute or two. It will be much easier to scoop.


  • When using the blender method, if the frozen ice cream (before blending) is too hard to break with a spoon, leave it out for a minute or two to soften it slightly before trying again.


Calories: 1992.4kcal | Carbohydrates: 124.3g | Protein: 16.4g | Fat: 162.3g | Saturated Fat: 100.6g | Cholesterol: 595.8mg | Sodium: 461.1mg | Potassium: 652.4mg | Sugar: 113.6g | Vitamin A: 6530IU | Vitamin C: 2.5mg | Calcium: 555mg | Iron: 0.3mg
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