2 Delicious Homemade Ice Cream Recipes (P.S-No Ice Cream Maker Required!)

Summer is here and ice creams, sorbets and coolers are all we can think about. While going to an ice cream parlour could be a fun outing with the kids, making a tasty treat for them in the house will be something special. Now you can take care of your frozen craving from home.

You may also like: Best Places For Ice Cream In Delhi, Mumbai and Bengaluru

There are a number of ways to make ice cream at home. One of them is using an ice cream maker, which without a doubt, churns out light fluffy ice creams. Now the lack of space or just the thought of having another gadget on your kitchen counter could be stopping you from buying one. But that doesn't mean you can't make an ice cream.

We have two recipes for you that don't need an ice cream maker. Both the recipes will give you delicious ice cream moments to relish!

Mango Ice Cream

no churn mango ice cream

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  • 1 cup (250 ml) Chilled Cream - Whipping or Fresh cream with 25-40% fat can be used
  • 250 g mango cubes or 1 large mango
  • 1/4 - 1/2 Cup Sugar


  • Chill the bowl, beater and cream for about 2 hours.
  • Add mangoes + sugar to a blender and puree.
  • Put chilled cream in the bowl and whip till soft peaks are formed, using a hand mixer.
  • Add the mango puree to the cream and gently fold in. Do not over mix, or it will deflate the cream.
  • Pour into a freezer safe dish and let it set for 6-8 hours.

Note: Don't whip the cream too much or it may turn grainy and buttery. This should be consumed within two days or ice crystals will form. Also, the colour of your ice cream will depend on the kind of mango you buy. A deep orange mango will produce a vibrant coloured ice cream.

You could also substitute other fruits for the mango -peaches and strawberries work really well.

You may also like: Kids Don't Eat Fruits? Swap Them For Fruit Ice!

No Churn Oreo Ice Cream

oreo cookies cream no churn ice cream

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  • 2 cups Heavy Cream - Chilled
  • 1 can Sweet Condensed Milk - Chilled
  • 25 - 30 Oreo Biscuits
  • 1/2 Tsp Vanilla Extract


  • Crush 2/3 of the cookies in a mixie. Break the remaining by hand to get different textures of the cookie.
  • In a chilled bowl, whisk the heavy cream and vanilla extract on high speeds to form soft peaks.
  • Fold in the condensed milk gently.
  • Next, fold in the crushed cookies. Don't mix too much. It will let the air out of the peaked cream.
  • Spread the mix in a loaf tin or freeze safe dish.
  • Cover with foil and freeze for 6-8 hours.

This recipe can be used as a base to make a number of other flavours as well. Exclude the Oreos.

For Mint-Chip Ice Cream: 1 teaspoon peppermint extract + 1 cup mini chocolate chips + green food colouring

For Chocolate Ice Cream: 3/4 cup cocoa powder (sifted) + 4 ounces melted cooled chocolate

For Cinnamon Roll Ice Cream: 3 tablespoons butter, melted + 1/2 teaspoon cinnamon

Tip: The outside temperature is extremely high in our country. Keep the mixing bowl and the products used cold so that the chances of crystals forming in the ice cream are reduced. We recommend leaving your bowl in the freezer overnight so that it's nice and frozen.

If you add things like fudge or any flavouring to your cream and it's not cold, it sinks to the bottom of the bowl melting the ice cream. When it get to the bottom is freezes into chunks, giving your ice cream a gritty taste.

You may also like: Recipe: Mango Yogurt Popsicle: Healthy, Tasty, And Perfect Summer Treat!

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