Food Processor Ice Cream: Creamy Homemade Treats Without a Machine

Craving homemade ice cream but don’t have a machine? A food processor ice cream is your perfect solution. This guide reveals how to make ice cream at home with just a food processor – no special equipment needed!

You’ll discover:

• Why food processor ice cream works so well
• 4 foolproof methods anyone can master
• Pro tips for perfect texture every time
• Creative flavor combinations to try

Table of Contents

1. Why Make Ice Cream in a Food Processor?
2. Basic Food Processor Ice Cream Method
3. Delicious Flavor Variations
4. Common Problems & Solutions
5. Professional Tips for Best Results

Easy No-Churn Ice Cream in a Food Processor

Learn easy no-churn ice cream methods & flavor ideas without a machine! Step-by-step guide, recipe & printable labels. Try food processor ice cream today!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 6 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 1

Ingredients

  

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2 Ingredient Method:

• 2 cups heavy cream, chilled
• 1 (14 ounce) can sweetened condensed milk, chilled
• 1/2 teaspoon vanilla extract

Freeze & Stir or Plastic Bag Methods:

• 1 1/4 cups whole milk, chilled
• 3/4 cup granulated sugar
• 2 cups heavy cream, chilled
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt

Instructions

 

2 Ingredient Method:

• Whip the cream in an electric mixer bowl until stiff peaks form. Add condensed milk, vanilla, and flavorings, mixing on low speed.
• Transfer the mixture into an airtight container, press plastic wrap directly onto the surface, and close tightly. Freeze for 6 hours or until solid. Store in the freezer.

Freeze & Stir Methods:

• Beat the milk and sugar with an electric mixer in a large bowl until the sugar dissolves, about 1–2 minutes. Mix in the cream, vanilla, and salt until fully combined. Refrigerate the mixture for 30 minutes if it isn’t cold.
• Pour the mixture into a deep stainless steel baking dish and freeze for 45 minutes. Once the edges start freezing, take it out and stir hard with a spatula. Put it back in the freezer.
• Check the mixture every 30 minutes, stirring vigorously while it freezes. Use a hand-held mixer or blender if available. Repeat for 2 to 3 hours until fully frozen.

Plastic Bag Method:

• Beat the milk and sugar with an electric mixer in a large bowl until the sugar dissolves, about 1–2 minutes. Mix in the cream, vanilla, and salt until fully combined. Refrigerate the mixture for 30 minutes if it isn’t cold.
• 1. Transfer the ice cream mixture into a quart-sized resealable bag, pressing out excess air before sealing. 2. Place the sealed bag inside a second quart-sized bag, removing air again and sealing tightly. 3. Insert both bags into a gallon-sized resealable bag. 4. Add 4 cups of crushed ice and 4 tablespoons of coarse salt. 5. Seal the gallon bag—the salt chills the ice further, freezing the ice cream base.
• Remove all air and seal tightly. Cover the bag with a towel or wear gloves before shaking hard and kneading the bag, keeping the ice in constant contact with the ice cream mixture. Shake for 5 to 8 minutes until the ice cream freezes. Shake more vigorously for a smoother texture.

Food Processor or Blender Method:

• Follow this new step not shown in the video.
• Prepare the ice cream mixture as directed. Transfer it to a ziptop bag, remove all air, and seal tightly. Freeze flat until solid. Take it out, break into small pieces, and process in a food processor or blender until smooth. For mix-ins, fold or pulse to the desired texture. Transfer to an airtight container, cover, and freeze before serving.

Notes

If you want to use the last two methods with homemade custard-based ice cream, check out my How to Make Ice Cream post .

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Why Make Ice Cream in a Food Processor?

Making ice cream with a food processor solves the biggest homemade ice cream challenge: achieving that perfect creamy texture without an ice cream maker. The powerful blades break up ice crystals as they form, mimicking the churning action of professional machines.

Compared to other no-churn methods, food processor ice cream offers:

• Faster preparation time
• Smoother, creamier results
• More control over texture
• Easier flavor customization

Basic Food Processor Ice Cream Method

This simple technique works with any standard food processor. You’ll be amazed how easy it is to make ice cream with a food processor once you try this method.

Ingredients:

• 2 cups heavy cream
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Whip cream to stiff peaks in a chilled bowl
2. Fold in condensed milk and flavorings
3. Spread mixture in a freezer-safe container
4. Freeze for 2 hours until firm but scoopable
5. Break into chunks and pulse in food processor
6. Return to container and freeze until firm

For more dessert inspiration, check out our complete guide to no-bake treats featuring dozens of easy recipes.

Delicious Flavor Variations

The beauty of food processor ice cream recipes lies in their versatility. Once you master the base, you can create endless flavor combinations.

Popular Variations:

• Chocolate: Add 1/2 cup cocoa powder to base
• Strawberry: Blend in 1 cup pureed fresh berries
• Cookies & Cream: Pulse in 10 crushed Oreos
• Coffee: Mix in 2 tbsp instant espresso powder

Discover more creative dessert ideas in our ultimate frozen treats collection, packed with innovative recipes.

Common Problems & Solutions

Even simple food processor ice cream can sometimes need adjustments. Here’s how to fix common issues:

Problem: Ice Cream Too Hard

Solution: Add 1 tbsp vodka or 2 tbsp corn syrup to base before freezing. These ingredients lower the freezing point.

Problem: Ice Cream Too Soft

Solution: Ensure your freezer is at 0°F (-18°C). Warmer temperatures prevent proper setting.

Problem: Grainy Texture

Solution: Process longer in the food processor, scraping down sides every 30 seconds.

For more expert baking tips, explore our Pinterest board with hundreds of tested techniques.

How to Make Ice Cream in a Food Processor: A Quick and Easy Guide

Making ice cream at home doesn’t require an expensive ice cream maker. With just a food processor and a few simple ingredients, you can whip up creamy, delicious ice cream in no time. Whether you’re craving classic vanilla, rich chocolate, or fruity sorbet, a food processor ice cream recipe is your ticket to homemade frozen treats.

Why Use a Food Processor for Ice Cream?

Many people wonder, “Can you make ice cream with a food processor?” The answer is a resounding yes! A food processor is perfect for blending and aerating your ice cream base, resulting in a smooth, creamy texture. Unlike traditional churning methods, making ice cream in a food processor is faster and requires minimal prep work.

Essential Ingredients for Food Processor Ice Cream

• Heavy cream or coconut milk (for a dairy-free option)
• Sweetened condensed milk or sugar (for sweetness)
• Vanilla extract or other flavorings
• Salt (to enhance flavor)
• Mix-ins (chocolate chips, fruit, nuts, etc.)

Step-by-Step: Making Ice Cream in a Food Processor

1. Freeze Your Base: Pour your cream or coconut milk into an ice cube tray and freeze overnight.
2. Blend Frozen Cubes: Add the frozen cubes to the food processor and pulse until crumbly.
3. Add Sweeteners & Flavor: Pour in condensed milk or sugar, vanilla, and a pinch of salt.
4. Process Until Smooth: Blend until creamy, scraping down the sides as needed.
5. Fold in Mix-Ins: Stir in chocolate, fruit, or nuts for extra texture.
6. Freeze to Set: Transfer to a container and freeze for 1-2 hours before serving.

Best Food Processor Ice Cream Recipes

1. Classic Vanilla Bean Ice Cream

Blend frozen heavy cream cubes with sweetened condensed milk, vanilla bean paste, and a pinch of salt for a rich, aromatic treat.

2. Chocolate Peanut Butter Swirl

Mix cocoa powder into your base, then swirl in melted peanut butter before freezing for a decadent dessert.

3. Strawberry Sorbet

Blend frozen strawberries, sugar, and a splash of lemon juice for a refreshing, dairy-free option.

4. Mint Chip Ice Cream

Add peppermint extract and chopped dark chocolate to your base for a cool, crunchy delight.

Tips for Perfect Food Processor Ice Cream

• Pre-freeze ingredients for faster processing.
• Don’t over-process—stop once the mixture is smooth.
• Use full-fat ingredients for the creamiest texture.
• Experiment with flavors like coffee, matcha, or caramel.

Common Mistakes to Avoid

• Not freezing ingredients long enough (results in a slushy texture).
• Skipping sweeteners (ice cream will taste bland).
• Adding mix-ins too early (they can get crushed instead of folded in).

Can You Make Dairy-Free Ice Cream in a Food Processor?

Absolutely! Substitute heavy cream with coconut milk or almond milk for a vegan-friendly version. The process remains the same—just freeze, blend, and enjoy.

How to Store Homemade Ice Cream

Keep your food processor ice cream in an airtight container in the freezer. For best texture, let it sit at room temperature for 5 minutes before scooping.

Final Thoughts

Making ice cream in a food processor is a game-changer for dessert lovers. With minimal effort and no special equipment, you can enjoy gourmet-quality ice cream anytime. Try different flavors and share your creations—once you master this method, you’ll never go back to store-bought!