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Homemade Ice Cream, No Machine Ice Cream, Two Ingredient Ice Cream, Make Ice Cream without a Machine, Ice Cream, Green Tea Ice Cream, Neapolitan Ice Cream, Indian Ice Cream, Kulfi Ice Cream, Tiramisu Ice Cream, Banoffee Pie Ice Cream

Homemade Ice Cream Without a Machine (2 Ingredient Recipe) and 5 New Flavors

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Hi Bold Bakers!

Now that we’re moving into summer here in sunny California, it’s that time again! It’s time for my world-famous homemade ice cream without a machine made with only two ingredients and your choice of flavors! Nothing is better on a hot Summer day than a cold and refreshing dessert! Since my last two ingredient ice cream flavors were such a hit I wanted to whip up some new ones for you to try. These flavors are from around the world. and they are Super BOLD! There are some updated versions of the classics and other really fun and exotic flavors. I can’t wait for you to give these a try!

As always the base for my ice cream is my Master Recipe for Two Ingredient Homemade Ice Cream without an Ice Cream Machine. For those of you who are not familiar it is simply Whipped Cream and Condensed Milk whipped up to yield you a creamy blank canvas which is your Ice Cream Base. You can add any mix-in your heart desires to your ice cream base so get really creative. This ice cream is a fan favorite and if you haven’t tried it yet put it on the top of your baking list.

These recipes are perfect for spring and summer, no heating the oven or waiting to indulge. All you do is whip up my 2 ingredient ice cream base and then add in your favorite international ingredients and viola, homemade ice cream is ready to roll! These cold treats can be made in a matter of minutes and can chill in the freezer for up to one month, which means ice cream all the time! That is if you can make them last that long. Take a cool trip around the world and enjoy!

5. Tiramisu Ice Cream (No Machine)

What could be better than a delicate dessert like Tiramisu mixed up into an ice cream flavor? Get my Tiramisu Ice Cream Recipe.

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4. Indian Ice Cream: Kulfi (No Machine)

Bursting with spices and aromatics, this ice cream will transport you to India. Get my Indian Ice Cream recipe.

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3. Banoffee Pie Ice Cream (No Machine)

You might think that a Banoffee Pie is a delicious mash up but what would send it over the moon is mixing it with ice cream. Get my Banoffee Pie Ice Cream recipe.

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2. Matcha Green Tea Ice Cream (No Machine)

Green Tea is not just for drinking. Enjoy this delicious flavor in a homemade ice cream. Get my Matcha Green Ice Cream recipe.

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1. Neapolitan Ice Cream (No Machine)

This ice cream is three flavors for the price of one: Chocolate, Strawberry and Vanilla! Get my Neapolitan Ice Cream recipe.

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I have almost 100 flavor suggestions so get more No Machine Homemade Ice Cream flavors including Mint Chocolate Chip and Lemon Meringue Pie Ice Cream.


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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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174 Comments

  1. Kausha on May 14, 2018 at 6:46 am

    Hey there Gemma, hope you are doing good. Am here once again asking for an advice. Am preparing the ice cream base, just finished making the condensed milk. Unfortunately, I ended up with 280ml roughly when I needed 360ml for 600ml of whipping cream!! Will it be ok? Thank you so much..

    • Gemma Stafford on May 15, 2018 at 8:26 am

      Hi Kausha,

      It will be ok, use what you have and it should be just fine.

      Let me know how it goes.
      Gemma.

      • Kausha on May 18, 2018 at 9:53 am

        Thanks a million! Have a pleasant day.

  2. Lynn on May 1, 2018 at 11:31 am

    Dear Gemma,

    Firstly, thank you for your wonderful and simple recipes! Just tried this one out for the first time yesterday.

    After making the ice cream base cream and whilst I was preparing the ingredients for the different flavours (which took about five minutes or so), the base started coagulating and forming little lumps. Didn’t think too much about it when I mixed in the ingredients, but the ice cream texture tasted clumpy (like frozen cake batter) when we tried it after freezing overnight. Any idea what went wrong? And is it possible to salvage? 😓

    • Gemma Stafford on May 2, 2018 at 4:23 am

      Hi Lynn,
      This sounds like a cream issue! Was this fresh dairy cream? The cream which I use for most of my recipes is fresh dairy cream. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream, and they do not work well in this two ingredient base, I am sorry.
      If it was fresh dairy cream it may have been over whipped before the condensed milk was added, but I am not too sure!
      I hope this helps you to figure it out,
      Gemma 🙂

      • Lynn on May 2, 2018 at 11:04 pm

        Thanks, Gemma! I think you are right about the over whipping part. Will give this recipe another go 🙂

  3. Kausha on April 26, 2018 at 10:08 pm

    Hi Gemma, i made more ice cream last week and once i started to mix the melted chocolate into the ice cream base it started to get hard and was practically difficult to get it smooth. But, last time it mixed in very well with the ice cream base. What must have happened? I ended up having minute chocolate bits in the chocolate ice cream. We finished it anyway *___*

    • Gemma Stafford on April 27, 2018 at 5:00 am

      hi there,
      It sounds like the chocolate was almost at setting point before you added it. If you melt the chocolate with a little cream it will be easier to add it to the cold ingredients.
      Try it this way, it will help,
      Gemma 🙂

      • Kausha on April 27, 2018 at 1:55 pm

        Thank you so much, will do next time. Have a lovely day!

  4. iburnh20 on April 25, 2018 at 11:43 pm

    I made my first batch of ice-cream!! It turned out perfect!!! Thank you!!

    • Gemma Stafford on April 26, 2018 at 4:46 pm

      Thrilled to hear that!!!

      Make sure you try all of the flavors. There are lots to choose from.
      Gemma.

  5. alex on April 22, 2018 at 3:14 pm

    please make Canadian ice cream maple syrup please

  6. Floyd on April 16, 2018 at 7:28 pm

    An incredible invention only a professional would think of! Thanks for sharing this method, because it’s a lot easier for the machine-less to make. (I hate making custard anyway). I appreciate that you make it with your own sweetened condensed milk and whipped cream, but might it work with store-bought brands?

    I appreciate that it will last up to a month in the freezer, but mine would never last that long. I would have to consider it my reward for being able to make it right in the first place!

    • Gemma Stafford on April 17, 2018 at 2:59 am

      Haha! Floyd, that makes me smile, when people ask me how long it lasts, I think not long!! it depends on who knows it is there 😉
      I hope you like this recipe, it is easy to rock it up as you choose, balance the sweetness with cocoa/coffee/fruits etc.
      Yes, store bough will work well, shop around for the condensed milk, it varies a lot in price.
      Thank you for being in touch,
      Gemma 🙂

  7. Sanjana on April 7, 2018 at 10:42 am

    Dear Gemma,

    Can i reduce the quantity of condensed milk by half?

    • Gemma Stafford on April 7, 2018 at 2:14 pm

      Hi,

      I would say by maybe a 1/4 to a 1/3 but no less. Just note it might make your ice cream freezer harder.

      Gemma 🙂

      • Sanjana on April 7, 2018 at 8:08 pm

        OK. Thanks 🙂

  8. Rachel on April 4, 2018 at 11:30 pm

    I have tried different flavors of this ice cream like nutella, cookies and cream, strawberry, ube or purple yam, choco mint, and all are delicious. I want to try cheese, any suggestions on how to do this?

  9. Emma Reed on April 4, 2018 at 11:10 am

    Hi Gemma! Love your ice cream recipes! Delicious! I was thinking maybe you could make a maple bacon ice cream? What do you think?

    • Gemma Stafford on April 6, 2018 at 3:28 pm

      Oh Emma!!! I’m a bit traditional when it comes to my desserts. You can absolutely add bacon into your but that wouldn’t be my go to flavor of ice cream lol.

      Gemma.

  10. Eita on March 26, 2018 at 9:10 am

    Hi gemma..thanks for recipes

    • Gemma Stafford on March 27, 2018 at 10:02 pm

      you are so welcome 🙂

      Gemma.

  11. María de Orozco on March 16, 2018 at 10:43 am

    Hi Gemma, your name is similar to my grandmother´s name: Emma. If she could see me cooking, like I was a girl, and cooking with her, she liked very much ice cream and a sandwich ice cream here in Argentina, in the 70’s…far away. Now, my family and specially my husband adore, this ice cream! A very sucesfully recipe. Thank you very much. Today I’ ll make newly, and if I can take a pic, then I’ll share it! Bless you!!! Regards. 😀

    • Gemma Stafford on March 16, 2018 at 1:13 pm

      Hi there,
      Emma is a lovely name, so soft, and I bet your grandmother was really kind too.
      I am happy you like this ice cream. It is so good to have you with us in Argentina.
      We would love to see your photo too, it really helps other Bold Bakers,
      Gemma 🙂

      • María de Orozco on March 16, 2018 at 2:09 pm

        Hi Gemma, thank you for your atention. Now is on the refrigerator waiting for dinner! If I could save it to take a photo, I’ll be very congrat to share in your site. And I want you to know I found the taste of the delicious of my infancy: condensed milk!!! It’s incredible, here is expensive but with your recipe, I can make it at home: IT´S WONDERFUL!!! I´m so happy! Have a nice week end. María & family.

        • Gemma Stafford on March 16, 2018 at 3:06 pm

          Hi Maria,
          Good, it is so nice to be reminded of our childhood tastes, well done you,
          Gemma 🙂

          • María de Orozco on March 20, 2018 at 4:51 am

            Hi, Gemma & cia.! We haven’t internet, and I want to comply the promise to share photographs with our results. Please, tell me where is the site to do it, and I’ll do it. Gratefull. María.



          • Gemma Stafford on March 21, 2018 at 5:22 am

            Hi there,
            It is right here!
            As you scroll down through the recipe you will find the ‘Submit your own photo’ button. When you click on this, it will ask you for the source, select and away you go!
            Take a look here.
            Gemma 🙂



  12. Padmaja Paul on March 8, 2018 at 7:25 pm

    Women’s day special loved making and relishing fresh strawberry icecream. Reduced the quantity of condensed milk since we don’t eat too sweet. The ice-cream was delicious.
    Every time I open the fridge I dig a spoon into it. Without my kids knowledge 😅. It took me back to my kid days when I would make sure mom was sleeping to dig into icecream in the fridge.

    Thank you so much for making wonderful memories.😘

    • Gemma Stafford on March 9, 2018 at 4:22 am

      Hi there,
      Yes, happy women’s day, to all of the women in our lives, strong people all.
      Haha! you made me smile, I remember that too, and the denial, ‘it was not me!’ with ice cream on my face!! Great fun though, thank you for being in touch,
      Gemma 🙂

  13. aria singh on March 6, 2018 at 12:12 pm

    hi gemma i would like to know what are the best condensed milk to use

    • Gemma Stafford on March 7, 2018 at 3:16 am

      Hi there,
      Really I find any and all to be good!
      Milk is condensed through a process of evaporation, thickened with sugars, on the way to being caramel. (https://www.biggerbolderbaking.com/how-to-make-condensed-milk/) recipe here will help you to understand it.
      Any branded condensed milk should give you a good result,
      Gemma 🙂

  14. Terri on February 27, 2018 at 9:47 am

    Could you please post a Butter Pecan and a Black Walnut recipe?
    Thanks Gemma

    Also if you have any good recipes for lactose free and sugar free

    • Gemma Stafford on February 28, 2018 at 6:02 am

      Hi Terri,
      I love butter pecan flavor. (https://www.biggerbolderbaking.com/butter-pecan-ice-cream-cake/) here is the cake version, but it is the idea!
      Black walnuts are generally not available outside of the US, and then not everywhere. Most of the walnuts we get are what is know as the English Walnut, a thinner shelled, milder flavored nut. This is available widely around the world, and that is important to our community.
      I love this nut, when it is fresh it is delicious, and great in all sorts of baking. I will add it to my list, for healthy recipes, thank you,
      Gemma 🙂

  15. Nadhrah on February 27, 2018 at 7:33 am

    hye Gemma!

    i enjoy watching ur vids. i just want to reassure, “cold” that u mean is no need wait until room temp.?

    • Gemma Stafford on February 28, 2018 at 6:08 am

      Hi there,
      I mean cold, from the fridge! All dairy is best like that!
      Gemma 🙂

  16. Zac on February 10, 2018 at 12:13 am

    How much of the two ingredients do you use

    • Gemma Stafford on February 10, 2018 at 5:03 am

      Ho Zac,
      The measurements are with the recipes here. (https://www.biggerbolderbaking.com/category/recipes/homemade-no-machine-ice-cream/).
      This is one example:

      1x 14 ounce (1 Can/ 400ml) sweetened condensed milk, cold
      2 cups (16oz/450 ml) heavy fresh dairy cream, cold
      1 teaspoons vanilla extract (optional)
      1½ cup (6oz/180g) cranberry sauce
      ½ cup ( 3oz/90g) white chocolate chips
      I hope this will help,
      Gemma 🙂

  17. Ann on January 22, 2018 at 5:41 pm

    Hi Gemma
    I was wondering if I can add 3 tablespoons of instant coffee granules to the 2 ingredient ice cream to make coffee ice cream? Or do I need to make coffee and then add it to the 2 ingredient ice cream?

    I don’t want to use coconut milk. My daughter doesn’t like coconut flavor.

    Can’t wait to try it.

    • Gemma Stafford on January 23, 2018 at 10:49 am

      Hi Ann,
      Yes! My mum makes the coffee version of this ice cream all the time, and it is perfect.
      She uses 6 teaspoons of an Espresso coffee powder, which is really fine and works beautifully.
      Choose the best quality coffee powder you can find, it will be delicious, it also serves to cut the sweetness of the condensed milk,
      Gemma 🙂

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