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Easiest-Ever Homemade Blizzard (without an ice cream maker!)

Using just three ingredients plus your favorite toppings, you can whip up a from-scratch, blizzard-style treat that’s far healthier than the machine-derived stuff but just as fun! All you need are ice cube trays and a Vitamix or food processor. The ice cream base is made simply with milk ice cubes, sugar and vanilla, and from there you can add in your favorite blizzard toppings: think chopped chocolate, cookies, nuts, granola, candy bars…. You name it. Since there are no stabilizers in the ice cream it melts quickly, but that’s part of its charm—it’s utterly refreshing and light. I definitely suggest using whole milk, as low-fat milk will be icier. A rich nut milk, such as homemade cashew milk, is also delicious. The blizzards should be enjoyed soon after they’re made (this isn’t an ice cream you’ll want to freeze longterm), so eat up!
Prep Time5 mins
Freezing time2 hrs
Total Time2 hrs 5 mins
Course: Dessert
Cuisine: American
Keyword: blender ice cream, homemade blizzard, no churn ice cream
Servings: 4 people


  • 3 ½ cups whole milk, divided
  • ½ teaspoon vanilla paste or vanilla extract
  • cup (2.5 ounces) powdered sugar
  • ½ cup (or more!) add-ins, such as chopped chocolate, crumbled cookies, crushed graham crackers, granola, chopped candy bars and/or chopped nuts or nut butter


  • Pour 3 cups of the milk into 2 ice cube trays. Freeze until solid, about 2 hours. (Once frozen, the ice cubes can be transferred to a zip-top freezer bag and stored in the freezer for up to 2 days.)
  • Pour ½ cup of milk into a Vitamix or food processor. Add the vanilla paste and powdered sugar. Blend until combined.
  • Add the milk ice cubes. If using a Vitamix, slowly increase the speed to high while using the tamper to press the ingredients into the blades; blend until smooth. If using a food processor, process, scraping the sides occasionally, until smooth. Stop and add your add-ins.
  • Blend again on high, stirring with the tamper (or pulse if using a food processor), until the add-ins are incorporated, about 3-5 seconds. If you can resist not devouring it right away, scrape the ice cream into a metal bowl and freeze it for 15 minutes, stirring halfway through (this will help it set up). Don’t freeze for too long, otherwise it will harden. Divide the blizzards into bowls and serve!


  • You'll need a Vitamix or food processor to make these Blizzards. I use both almost daily, not only for quick no-churn ice creams and smoothies, but also for sauces, soups, and to help with my prep work!
  • Vanilla paste is an affordable alternative to fresh vanilla beans. It's made with fresh vanilla seeds that are bound in a syrup, offering a stronger punch of vanilla flavor than extract. It will last forever in your pantry, and you can use it in all your favorite baked goods!
  • A metal bowl works great for chilling the ice cream quickly. 
  • If, like me, you have an automatic ice cube maker, you might need to invest in some inexpensive ice cube trays