Ice cream made with two bowls — no machine needed
Ice cream made with two bowls — no machine needed is a medium American recipe that serves 8. 210 calories per serving. Recipe by Adam Ragusea on YouTube.
Prep: 30 min | Cook: 25 hrs 5 min | Total: 25 hrs 50 min
Cost: $6.35 total, $0.79 per serving
Ingredients
- 2 cups Heavy Cream (full‑fat, 36% milkfat for best texture)
- 1 cup Evaporated Milk (can substitute with regular whole milk, but evaporated milk adds protein for smoother texture)
- 0.75 cup Granulated Sugar (about 150 g; adjust to taste)
- 1 tablespoon Vanilla Extract (pure vanilla for best flavor)
- 1 part Kosher Salt (used only in the ice‑salt bath, not in the ice cream itself)
Instructions
Pre‑chill Bowls
Place both the outer and inner bowls in the freezer for 10–15 minutes so they are very cold before starting.
Time: PT15M
Prepare Ice‑Salt Bath
Fill the outer bowl halfway with ice cubes. Add kosher salt at roughly a 1:4 ratio (one part salt to four parts ice) and stir to distribute.
Time: PT5M
Combine Dairy Base
In the inner bowl, pour 2 cups heavy cream, 1 cup evaporated milk, 3/4 cup granulated sugar, and 1 Tbsp vanilla extract. Stir gently to dissolve the sugar.
Time: PT5M
First Aeration
Insert the inner bowl into the ice‑salt bath, ensuring the water surrounds the bowl. Using the hand mixer on the lowest speed, beat the mixture for 8–10 minutes, scraping the sides periodically.
Time: PT10M
First Freeze
Cover the outer bowl with a lid or foil and place the entire rig in the freezer for about 1 hour.
Time: PT1H
Second Aeration
Remove the rig from the freezer. Beat the mixture again on low speed for 3–5 minutes until it looks like soft‑serve ice cream.
Time: PT5M
Transfer to Container
Quickly pour the softened ice cream into a lidded freezer‑safe container, smoothing the top with a spatula.
Time: PT2M
Final Harden
Place the container in the freezer for at least 24 hours (longer if possible) until fully hardened.
Time: PT24H
Serve
Scoop into bowls or cones, add toppings if desired, and enjoy.
Time: PT2M
Nutrition Facts
- Calories
- 210
- Protein
- 2 g
- Carbohydrates
- 20 g
- Fat
- 12 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Heavy Cream: Half‑and‑half (less creamy), Whole milk (will be thinner)
- Instead of Evaporated Milk: Whole milk, Reduced‑fat milk
- Instead of Granulated Sugar: Honey (use less, 2/3 amount), Maple syrup (use 2/3 amount, add extra liquid)
- Instead of Vanilla Extract: Vanilla bean paste, Maple extract
- Instead of Kosher Salt: Ice‑cream salt (larger crystals), Rock salt
Equipment Needed
- Large Outer Bowl (≈10 qt)
- Inner Metal Bowl (≈4 qt)
- Hand Mixer
- Freezer
- Spatula
- Measuring Cups and Spoons
- Lidded Freezer‑Safe Container (≈1 qt)
Critical Steps — Do Not Skip
- Pre‑chilling the metal bowls
- Achieving the correct salt‑to‑ice ratio
- Beating the mixture for the full 8–10 minutes to incorporate air
- Second beat after the first freeze to break up ice crystals
- Allowing the ice cream to harden for a full 24 hours
Chef Tips from the Video
- Using evaporated milk adds extra protein, giving a smoother mouthfeel.
- Metal bowls conduct cold faster than glass or plastic, shortening freeze time.
- A low‑speed hand mixer incorporates air without over‑mixing, preventing a grainy texture.
Troubleshooting
Mixture stays liquid after the first beat.
Make sure the ice‑salt bath is sufficiently cold; add more ice and salt, and ensure the inner bowl is fully submerged.
Ice cream develops large ice crystals after hardening.
Beat the mixture a second time after the first freeze to break up crystals, and ensure the final hardening time is at least 24 hours.
Ice cream is too soft after 24 hours.
Check that the container is sealed tightly; if not, cover with plastic wrap before the lid and allow an additional 6–12 hours.
Storage
Refrigerator: Can keep for up to 5 days in an airtight container.
Freezer: Best within 1 month; keep sealed to prevent freezer burn.
Room temperature: Do not store at room temperature; will melt quickly.
Make-Ahead Tips
- The dairy base can be mixed and refrigerated up to 24 hours before starting the ice‑bath process.
- If you want mix‑ins (chocolate chips, fruit), add them after the second aeration step.
Frequently Asked Questions
What is the cultural significance and history of Philadelphia style ice cream in American cuisine?
Philadelphia style ice cream, also called "American style" or "no‑churn" ice cream, originated in the United States as a simple way to make ice cream at home without an ice‑cream maker, using only cream, milk, sugar and flavorings.
How does the Philadelphia style ice cream differ from traditional French‑style custard ice cream?
Philadelphia style ice cream contains no eggs and relies on air incorporation with a hand mixer, while French‑style ice cream (custard) cooks a base of egg yolks, sugar and dairy, resulting in a denser, richer texture.
What are the authentic traditional ingredients for Philadelphia style ice cream versus acceptable substitutes?
Traditionally the recipe uses heavy cream, whole milk or evaporated milk, granulated sugar and vanilla. Substitutes can include half‑and‑half for cream, regular milk for evaporated milk, honey or maple syrup for sugar, and vanilla bean paste for extract.
What occasions or celebrations is Philadelphia style ice cream traditionally associated with in the United States?
Because it requires minimal equipment, Philadelphia style ice cream is popular for summer backyard barbecues, family gatherings, and holiday desserts where a quick, homemade treat is desired.
What other American desserts pair well with Philadelphia style ice cream?
It pairs beautifully with warm apple pie, chocolate brownies, fresh berries, or as a topping for banana splits and sundaes.
What are the most common mistakes to avoid when making Philadelphia style ice cream at home?
Common errors include not chilling the bowls enough, using too little salt in the ice bath, beating for too short a time (resulting in low overrun), and skipping the second beat after the first freeze, which leads to large ice crystals.
Why does this Philadelphia style ice cream recipe use a low‑speed hand mixer instead of a high‑speed whisk?
Low speed gently incorporates air without over‑whipping the cream, which helps achieve a smooth texture and prevents the mixture from turning into butter.
Can I make Philadelphia style ice cream ahead of time and how should I store it?
Yes. After the final hardening, store the ice cream in an airtight freezer‑safe container. It will keep for up to one month in the freezer; for shorter storage, keep it in the refrigerator for up to five days.
What texture and appearance should I look for when the ice cream is ready after the second beat?
The mixture should look like soft‑serve ice cream—smooth, glossy, and slightly fluffy. It should not be watery, and there should be no large ice crystals on the surface.
How do I know when the Philadelphia style ice cream is done cooking in the freezer?
After the final 24‑hour hardening, the ice cream should be firm enough to hold its shape when scooped but still soft enough to release easily from the container. If it feels icy or crumbly, let it sit at room temperature a few minutes before serving.
What does the YouTube channel Adam Ragusea specialize in?
The YouTube channel Adam Ragusea focuses on approachable, science‑based cooking tutorials, recipe development, and food culture explanations, often emphasizing technique and ingredient understanding.
How does the YouTube channel Adam Ragusea's approach to American home cooking differ from other cooking channels?
Adam Ragusea blends culinary science with humor, providing detailed explanations of why each step works, whereas many channels focus mainly on visual appeal without deep technical insight.
What other ice cream or frozen dessert recipes is the YouTube channel Adam Ragusea known for?
Adam Ragusea has also demonstrated a French‑style custard ice cream (frozen custard) and various fruit‑infused sorbets, showcasing both no‑churn and cooked‑custard methods.
Last updated: August 25, 2026
