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Recipes: Homemade ice cream without a poxy maker

279118_7134I know there are bigger things to be angry about in the world but it really annoys me when recipe books assume you have an ice cream maker.

You come across a tantalising ice cream recipe and excitedly race through the instructions to disappointingly come across “now place the mixture in your ice cream maker and follow the manufacturer’s instructions”. Grrrrr. I don’t know anyone with an ice cream maker.

The great thing about making your own is that you can experiment with flavours and discover some unique blends – although it is a hit or miss affair. However, I have never been willing to fork out for a machine and the contraptions are a little too 80’s for my liking. Well, you can make this delicious cream without a device. It does take time and patience but if done correctly the results are just as good.

  • Select a recipe and make the mixture up. Place the mixture in a bowl that is wide enough to use for the churning and freezing process.
  • Chill in the fridge for up to 2 hours, checking on it after 1 hour. The reason it can take longer than an hour is when a recipe mixture has had cooked ingredients added.
  • Take the bowl out of the fridge and transfer to the freezer for about half an hour.
  • Then check just how much the mixture has frozen – it should have started to freeze at the edges but not fully through to the centre.
  • Take the bowl out of the freezer and beat the ice cream mixture until it’s creamy once again. Put it back in the freezer for another half hour, then remove and once again beat with a whisk.
  • Do this again so that you have beaten the mixture a total of three times whilst freezing in between.
  • Put the mixture back into the freezer for a final time until it’s ready to eat.

Fresh Coffee Ice Cream


  • 6 egg yolks
  • 4 tablespoons fresh coffee (good quality)
  • 200g soft brown sugar (light)
  • 500ml milk
  • 185ml very hot water


  1. Take the finely ground coffee and pour the water onto it then let it stand for about 10 minutes.
  2. Remove the coffee grounds by straining the mixture.
  3. In a heatproof bowl mix together the sugar and egg yolks and whisk until thick and pale.
  4. Whisk in the milk and coffee and put the bowl over a saucepan of simmering (though not boiling) water.
  5. Cook until the mixture is thick (ie. until it forms a layer on the back of a wooden spoon) being sure to stir it all the time.
  6. Take the saucepan off the heat and place the bowl to one side to cool. NB. If you want to prevent a skin forming on the mixture you can try covering the surface with a piece of damp, greaseproof paper.
  7. When cool, follow the above instructions for making ice cream without a maker or place the mixture in your ice cream maker and follow the manufacturer’s instructions.

Blueberry Yoghurt Ice Cream


  • 250ml double cream
  • 450-500g of natural yoghurt
  • 450g blueberries, rinsed clean
  • 250g caster sugar
  • 4 tablespoons of cassis


  1. Place the caster sugar and blueberries together in a saucepan, stir in 250ml of cold water and bring to the boil. Simmer for about 10 to 12 minutes.
  2. When the blueberries are tender remove the pan from the heat. Take out ¼ of the blueberres from the pan and put to one side to cool and use later.
  3. Using a blender, take the remaining mixture from the pan and blend it with the cassis, then pour into a bowl and allow to cool.
  4. Whip the double cream and fold it into the bowl of blended mixture along with the yoghurt and berries which were placed to one side earlier.
  5. Follow the instructions for making the ice cream without a maker or place the mixture in your ice cream maker and follow the manufacturer’s instructions.

Fresh Mint Ice Cream


  • Fresh mint (7 or 8 sprigs)
  • 5 tbsp caster sugar
  • 3 egg whites
  • 375 ml crème fraîche


  1. Take the mint leaves and finely chop them. Using a food processor or a pestle and mortar, blend in the sugar and when well mixed together, stir in the crème fraîche. Whisk the 3 egg whites until stiff and fold into the mixture.
  2. Follow the above instructions for making ice cream without a maker or place the mixture in your ice cream maker and follow the manufacturer’s instructions.


  1. I bought one in Lidl/Aldi a little while back, just to make the most of the soft fruit season. I made strawberry icecream, which was grand, and I’m now trying strawberry granita. My only gripe is that it makes quite a small quantity – about a litre.

    I often use a ‘semi-freddo’ type recipe, and get perfect results without an ice-cream maker for vanilla or Bailey’s ice-cream, but I find that fruity mixes have too many ice crystals without the gadget.

  2. How much was it? I like the sound of the ‘semi-freddo’.

  3. 25 euro I think. When I get a chance, I’ll send you the easy Bailey’s recipe.

  4. I too make semi-freddo, as I don’t have a machine. I have found that the more often I mix the half-frozen mixture, the less chrystals it has in it. Just take the tub out of the freezer, break it up vigorously with a fork, put it back… Then again… and again… works for me.

    As soon as I move into a proper, large apartment with a proper sized kitchen I am going to buy an ice cream maker. Sadly now I simply don’t have the space!

  5. Aldi & Lidl usually have ice cream makers on once a year, think it’s around May / June time. We paid €30 for ours about 2 years ago and it’s got tons of use since, takes all the hassle out of it…