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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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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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121 Comments

  1. Christina on September 28, 2017 at 5:32 pm

    Hi Gemma,

    I was wondering if this ice cream mixture works in an ice cream machine?

    • Gemma Stafford on September 29, 2017 at 2:47 am

      Hi Christine,
      No! this volume of cream, once it is whipped will not really fit in a domestic ice cream machine, and really it is not necessary. An ice cream machine does two things, it cools to freezing the mix, and it prevents ice crystals forming. Use traditional gelato type recipes for this.
      My ice cream is low in ‘water’ content, and therefore it will freeze without forming ice crystals.
      I hope this helps,
      Gemma 🙂

      • alysa on October 3, 2017 at 1:32 pm

        Hi Gemma ,
        Does it have to be Whipped Cream or something else?

        • Gemma Stafford on October 4, 2017 at 2:12 am

          Hi Alysa,
          The cream for this ice cream needs to be fresh dairy cream, from cows milk. In order for it to whip it will need to be at least 35% fat content. Heavy cream can be as high as 49.4% fat content. You will find this information on the label.
          In some places, and these tend to be hot countries, there is no dairy industry as such, and this fresh product is hard to find. Manufactured alternatives will not do for this, and I do not know what this may be called where you are. I know this may not help much, but it is the best I can do,
          Gemma 🙂

          • Flo Adar on October 4, 2017 at 3:55 am

            I have tried it with 32% whipping cream and it comes out like a dream; smooth and delicious. I figured it’s less fattening than the 38% whipping cream that we have in Israel. I wouldn’t go lower than that though; we do have 15% cream for cooking but I doubt if it would whip. Great recipe.



          • Gemma Stafford on October 5, 2017 at 2:15 am

            Hi Flo,
            Thank you for that information, I though 32% would be too low to whip, but i am happy to hear this! 15% will not whip, it simply does not have sufficient fat content.
            Good to have you with us in Israel, truly an international community,
            Gemma 🙂



          • alysa on October 5, 2017 at 7:08 pm

            Thank you for this information Gemma, Alysa



  2. ali on September 24, 2017 at 5:12 pm

    hi gemma
    how long do you leave your ice cream in the freezer before you take the first bite? because with some other recipes I’ve tried they’ve gone really really hard after a day of being in the freezer.
    I’m also very grateful for your videos every week. thank you so much. I love to cook and your videos inspire me to make something new every week!
    thanks Ali

    • Gemma Stafford on September 25, 2017 at 2:37 am

      Hi Ali,
      If you use the same ingredients as I do here this ice cream should not be hard. this ice cream relies on two low water ingredients, condensed milk, and fresh dairy cream. .This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this.
      The added flavors too can make a difference, so high water content fruits for instance can freeze hard, like ice really. Once it is frozen it should not become more frozen, if you know what I mean. Your domestic freezer should freeze at minus 18C, it does not need to run any lower than that.
      I know this is a long response, but it helps to understand how things work!
      Gemma 🙂

  3. foodfriend on September 17, 2017 at 9:59 am

    Your 2-ingredient ice cream “recipe” would be a lot more helpful if, like all other recipes posted worldwide by professionals and amateurs, it included specific quantities of cream and condensed milk so that the ratio you developed could be reproduced. As presented, this is just a general concept, not a RECIPE.

    • Gemma Stafford on September 18, 2017 at 2:13 am

      Hi there,
      Really! you clearly did not read the recipe! The quantities are there for all to see, actually with every one of the recipes.
      Gemma 🙂

  4. Guransh Arora on September 12, 2017 at 4:08 am

    I love your cooking I would love when you will reply

    • Gemma Stafford on September 12, 2017 at 5:59 am

      Thank you so much, I’m delighted to hear that 🙂

      Gemma.

  5. NikitaM on August 24, 2017 at 6:41 am

    Hi Gemma,
    I am in love with this 2-ingredient ice-cream recipe. I’ve tried making Strawberry, Oreo, Banoffee n Chocolate ice-cream and it turned out to be delicious, just like a store-bought ice-cream. Thank you so much for sharing this wonderful recipe.😊

    • Gemma Stafford on August 25, 2017 at 2:10 pm

      aw that is so fantastic to hear!!! I am delighted ovule like it. Thanks for your message.

      • Anas Fathy on September 13, 2017 at 1:21 pm

        Can i use president 35.1 fat whipping cream

        • Gemma Stafford on September 13, 2017 at 4:52 pm

          yeah I think that will work. I use around 40% but I think it will work at 35 🙂

  6. Nadi Sk on August 20, 2017 at 3:04 am

    Hi Gemma! I tried to make the ice cream base.. I whipped the whipping cream until stiff but when I added in the condensed milk it became alot watery and it didn’t get stiff. plz help!

    • Gemma Stafford on August 21, 2017 at 2:29 am

      Hi there,
      That is because your cream is not fresh dairy cream! I think you are using a product, such as Nestle whipping cream, which is a mix of powdered milk, and milk fats, it is not the right thing for this recipe, I am sorry. I use fresh, dairy, double cream. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Gemma 🙂

      • Anas Fathy on September 13, 2017 at 1:20 pm

        Can i use 35.1 president whiiping cream

      • Anas Fathy on September 13, 2017 at 2:42 pm

        And can i use reese peanut butter cups

        • Gemma Stafford on September 13, 2017 at 4:55 pm

          for sure you can. that will work great in the ice cream 🙂

  7. Florence Adar on August 13, 2017 at 2:38 am

    I made the basic recipe for my husband and he loved it. Said it was wonderful. He hasn’t finished the first batch and is asking when I will make more!

    For me it was a tad too sweet. Is there any way I can get it to be a little less sweet?

    A wonderful recipe.

    • Gemma Stafford on August 13, 2017 at 11:06 am

      Hi Florence,
      This is the condensed milk, it is how it is! You could try this one:
      1 can evaporated milk (410ml), 150g sugar, or maple syrup. bring to the boil, then simmer for about 30 mins. This should thicken, and result in a condensed milk. Now I have not tried this in the ice cream, so it will be an experiment for you, but i will give it a go soon.
      I think it should work, you will need to watch it to make sure it does not turn to caramel!
      Gemma 🙂

      • Florence Adar on August 15, 2017 at 8:17 am

        Gemma,
        I couldn’t wait to tell you how this recipe came out. In a word superb! You are a genius, since your suggestion hit the spot.
        Evaporated milk is not easy to find where I live, but I did find 2 cans in the 4th place I checked. I went home and got busy. This is what I did:

        500 gram whipping cream, whipped until stiff
        1 can 410ml evaporated milk
        150 gram sugar
        1 tsp vanilla extract

        I brought the milk and sugar to a boil and then let it simmer 30 minutes exactly as you suggested. When I removed it from the heat I added the vanilla extract, mixed it and placed it in the refrigerator for exactly 15 minutes to cool it down. I then folded it into the whipped cream, poured it into a plastic box and put it in the freezer. Since my husband and I like softer ice cream (which is only available in my area at MacDonald’s), we tried it after 4 hours. It was absolutely wonderful! It has a more caramel taste than the original and the sweetness is perfect. I can’t believe it is so easy to make delicious, smooth homemade ice cream. You can advertise this as your “No machine 4 ingredient homemade ice cream.” Next time I will even try it without the vanilla extract so it might be 3 ingredients.
        Thank you so much.

        • Gemma Stafford on August 18, 2017 at 2:38 am

          Hi there Florence,
          Wonderful! I am happy that you got on well with this, and I do plan to demonstrate this too, you got to it before me!! well done, and than kyou for sharing this with the Bold Baking community too.
          Good to have you with us, I love that you took the time to let me know how this worked for you, thank you,
          Gemma 🙂

          • Florence Adar on August 18, 2017 at 4:29 am

            Gemma, I do another dessert which is almost like strawberry ice cream, but which we call strawberry mousse. I got it from my mother-in-law and have been making it for 40 years during strawberry season. Have you come across this?

            White of 1 egg
            1 cup sugar
            250 gram strawberries, washed with green leaf removed. No need to cut up. (NO MORE THAN 250 gram)
            1 cup whipping cream

            Start to beat white of egg with sugar in mixer on high. Then slow down mixer and throw in strawberries one by one. Beat for 20 minutes.
            Beat whipping cream with 2 tsp sugar. Fold egg mixture into whipped cram. I pour it into a spring pan and freeze it, but this can be served before freezing as a “mousse.”. Once frozen I open the spring pan after freeing with a knife and serve this in wedges like a slice of cake. Very pretty. When hard, it is just like ice cream.

            Because our strawberry season is so short (Feb-Apr) is there another fruit this might work with?

            Thanks
            Flo



          • Gemma Stafford on August 19, 2017 at 7:29 pm

            Hi Flo,

            I don’t see why raspberries wouldn’t work well. But I’m not sure how your raspberry season is considering you don’t get strawberries year round.

            It is a great thing that you only get food in season. Then you know what it should really taste like 🙂

            Gemma.



          • Flo Adar on August 20, 2017 at 5:38 am

            Gemma,

            Thanks for your reply.

            Ha! We don’t get fresh raspberries at all, very little blueberries. Just delicious peaches, plums, grapes, kiwi, sabras (ie cactus fruit) cantaloupe, melon, mango, pineapple, pears, apples. This is summer.
            Regards from Tel Aviv.



          • Gemma Stafford on August 21, 2017 at 2:17 am

            YUMMY! I think it is wonderful to use the local produce in season, you are very lucky, as we are too here in sunny California.
            What a great selection of fruits, not sure what the Sabras are, but I will check it out. thank you for breing in touch,
            Gemma 🙂



  8. Elisabeth on July 25, 2017 at 1:57 pm

    Hi Gemma,

    For the chocolate ice cream in the Neapolitan flavor can I simply mix in cocoa powder? I don’t have chocolate at hand right now. Thanks so much!

    • Gemma Stafford on July 26, 2017 at 7:26 am

      Hi Elizabeth,
      Yes! I have done this too, and like coffee, it works. Add to the whole base, just before you are to finish mixing it.
      Thank you for being in touch,
      Gemma 🙂

  9. Alex on July 21, 2017 at 12:38 am

    Hello Gemma!
    Congratulations on your delicious recipes! Your ice cream flavors are some of the best ones I have ever tasted! Because of my lactose intolerance though, I use your coconut base and it is fantastic, but I was wondering if I could also try making your basic recipe and substitute the heavy cream with creme fraiche. Do you think that would work?
    Thank you!

    • Gemma Stafford on July 21, 2017 at 2:21 am

      Hi Alex,
      Creme fraiche is a fabulous thing, but it is a fermented/cultured cream, usually made with cows milk/cream. This contains lactose.
      I am not sure about this idea! it is delicious when mixed with fruits, and it would be great chilled/frozen too, but I am not too sure about adding in the sweetness of the condensed milk, it may be a bridge too far.
      Try using coconut cream, the recipe is here on the website.
      I have not been much consolation Alex, perhaps another bold baker will pitch in!
      Gemma 🙂

      • Alex on July 21, 2017 at 4:03 pm

        Some dairy products, like creme fraiche, are very low in lactose and are tolerated by some people with lactose intolerance! This is why I was wondering if it would work in the ice cream. But it’s ok that it doesn’t, coconut cream works great too! Thank you very much for your answer, it’s a pleasure trying all your wonderful recipes!!!

        • Gemma Stafford on July 22, 2017 at 4:52 am

          Hi Alex,
          That is very interesting, I did not know this! other bold bakers will be delighted with this information too.
          I think you could try it in the ice cream, and I am tempted to try it now too! the sharp note would work well against the sweetness of the condensed milk.
          Thank you for letting us know,
          Gemma 🙂

  10. acappuri12 on July 16, 2017 at 10:00 am

    Hey Gemma. I am your new bold bakers.

    I just wanna let you know that I found your recipe really interesting and I have tried making the homemade ice cream:

    1) dolce de lece ( however it turns out that the dolce de lece not as thick as yours. Do you know how can I fix this?

    2) cookies and cream ( this one turns out well and my friends loves it

    3) i make the ice cream sandwich and the brownies turns to a fudge texture. Am I doing it right?

    Regards, Asyraf

    • Gemma Stafford on July 17, 2017 at 12:23 am

      Hi there,
      First of all thank you for being with us, and for being in touch.
      1. Dulce De Leche – are you making this yourself, on the stove? If so you probably need to take it a little further. If you are simmering the cans then you may need to do this for as long as three hours. The longer you cook it for the more you will thicken it. It is a caramelized milk really, you need to think about it like that.
      2. I am happy that you like the cookies and cram ice cream.
      3. The brownie for the ice cream sandwich is cooked a little longer than it would be normally be, it needs to be a little firmer, it is a different recipe to my best ever brownie recipe, which is very rich. You need to be able to hold it in your hand. I hope I am understanding this!
      Gemma 🙂

  11. Giana on July 14, 2017 at 4:44 pm

    Hi Gemma,
    I love your ice cream, it’s amazing, it’s so good that i even taught some of my family members how to make it. I wanted to ask you a question. What are your measurements to make the ice cream. How much heavy cream do you put and how much condense milk do you put? I put different measurements but i just wanted to know your measurements.

  12. MK Baker on July 7, 2017 at 6:50 pm

    Hi Gemma,
    Made the Banoffee pie ice cream – it was perfect! The mixture turned quite liquid-y when I added the condensed milk, but the ice cream turned out perfect – it is velvety and smooth. I grated a bit of chocolate on top – I think this is the best flavour ever. Thank you for teaching us how to make ice cream, had not idea it was that simple – I will never buy another tub of ice cream at a grocery store. Thank you again!
    Mina

    • Gemma Stafford on July 8, 2017 at 3:40 am

      Hi,

      Thank you for your lovely message. I’m thrilled your ice cream turned to well.

      Keep up the great work!
      Gemma.

  13. sumi on July 3, 2017 at 5:17 am

    hi gemma ! can you make raspberry ripple ice cream

  14. Neeta on June 28, 2017 at 5:36 am

    Hi Gemma,

    You have an awesome site and some lovely recipes.
    I have made the basic 2 ingredient ice cream 3 times now. The first time it turned out perfect but the last 2 times the ice cream seems to have separated and become grainy in texture. Would you have any idea what caused this? And even though I thoroughly whisked the cream and (home made) condensed milk there is a pool of it that is sitting on top of the ice cream after it’s frozen. I’m bit baffled as to what I did wrong.
    Would really appreciate your opinion.
    Many thanks in advance

    • Gemma Stafford on July 3, 2017 at 3:28 am

      Hi Neeta,
      This sounds like the cream you are using is not a fresh dairy cream.
      This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      I hope this explanation helps you,
      Gemma 🙂

      • Neeta on July 5, 2017 at 4:03 am

        Hi Gemma

        Thanks for your reply but it is a dairy cream. It’s lactofree cream (so doesn’t contain lactose) but is made of milk. The cream says it’s suitable for whipping, cooking pouring etc. It did work very well the first time. I was wondering whether I may have over whipped the mixture as could that cause it to split? When frozen

        • Gemma Stafford on July 5, 2017 at 10:23 am

          So yes maybe you over mixed the cream BUT if it split just when you added the condensed milk then it was a reaction between the 2 ingredients.

          It hasn’t happened to me but I have heard about this happening before. I’m a bit stumped as to why and how to stop it from happening. Sorry. :/

  15. Anneke on June 26, 2017 at 3:42 am

    Hi Gemma, I love everything you do and create in your kitchen! Thank you for so much inspiration!
    So, I made your 2 ingredients no-machine ice cream, and I was wondering how I could replace the condensed milk, because I don’t like the taste of it so much. Do you have a good suggestion what I can use otherwise?
    Bye and greetings from Germany

    • Gemma Stafford on June 27, 2017 at 9:33 am

      Thank you so much, i really appreciate that.

      So for my 2 ingredient ice cream the only substitute would be a boiled down mix of water and sugar. It’s a whole big thing.

      If you don’t like the taste of condensed milk buy a fat free or sugar free one. The taste isn’t as strong :).

      • Florence Adar on August 13, 2017 at 2:51 am

        Gemma, I understood that sugar free condensed milk is really evaporated milk which is unsweetened condensed milk but they are not interchangeable. Can I use evaporated milk instead of the sweet condensed milk which is too sweet for me in the basic 2 ingredient ice cream? If so, how much sugar would I need to add to ensure a sweet but not overly sweet ice cream? Or could I mix the condensed and evaporated milk together? In what ratio. Thank you for your answers. I really appreciate it.
        And Thank you for this easy and delicious recipe.

        • Gemma Stafford on August 13, 2017 at 11:02 am

          Hi Florence,
          Yes, you are right Florence, evaporated milk will not thicken. Condensed milk thickens because it is effectively a caramelized milk, at the soft ball stage. This makes sense if you have ever made caramel with water and sugar! Take it a step further and you have Dulce De Leche.
          Evaporated milk is milk which has had 1/2 of the water content evaporated, but without the sugar it will not thicken.
          Evaporated milk can be turned into a condensed milk, though this is still on my ‘to do list’ I will tell you how!Take one can (410g) of evaporated milk, add 150ml of Maple syrup, or you can use 150g sugar, then bring to the boil and simmer for about 30 mins, or until it is thick. this shoud work perfectly in my ice cream base, I have not tried it yet, so you will be experimenting!
          i will get to it too! let me know how you get on with this one,
          Gemma 🙂

          • Florence Adar on August 13, 2017 at 10:24 pm

            Thank you so much. This is just what I wanted, but I didn’t realize I had to cook the evaporated milk with the sugar. I will definitely give it a try this weekend for my husband’s birthday. Just FYI, lately there was a broadcast here on TV showing what ingredients were in store bought ice cream. Turns out it’s sugar and water and flavoring! The better packaged ice creams do include cream but are 3 times the price. This is wonderful. I can’t wait to experiment. Again, thank you for your replies.



          • Gemma Stafford on August 14, 2017 at 2:23 am

            Hi Florence,
            That is great, and I want you to tell us how you managed this too! full report,
            Gemma 🙂



  16. Anneke on June 25, 2017 at 8:31 am

    Hi Gemma, I love your creativity on ice cream. So I tried your 2 ingredients no-machine ice cream, espacially the Cookie Dough, and I don’t like the taste of condensed milk. How can I replace it? Thanx a lot and greeting from Germany

  17. Binu on June 23, 2017 at 2:54 am

    Hi,I m having vanilla ice cream with museli..it’s favourite of mine, will share a pic with you!

    • Gemma Stafford on June 23, 2017 at 11:54 am

      please do, can’t wait to see it 🙂

  18. Keerthna on June 21, 2017 at 2:43 am

    Hello Gemma
    I tried your ice cream recipe banoffee and I tried and mixed mango as another recipe it was delicious thank you so much for sharing your brilliant ideas… bold baking basics are really helpful.. keep doing this great work

    • Gemma Stafford on June 22, 2017 at 8:23 am

      I’m really delighted you find my recipes helpful. Thank you for trying them out 🙂

  19. Joanna on June 5, 2017 at 11:27 am

    Gemma,
    are all your no machine ice creams taste just like machine/ store bought ice cream? What’s your favorite flavor of ice cream. Your answer doesn’t have to be one you made, just ANY flavor. Thanks!
    – Joanna

    • Gemma Stafford on June 5, 2017 at 9:16 pm

      they sure do, even better then store bought I think.

      My favorite is strawberry cheesecake ice cream because I love finding the lumps of graham crackers as I eat 🙂

  20. Aanchal kapoor on June 2, 2017 at 7:00 am

    How much do you need to put in. How much whipped cream and how much condensed milk

  21. Sarah Lambert on May 31, 2017 at 3:57 am

    Great recipes – I accidentally picked up evaporated milk rather than condensed milk…can I use it in place of condensed?

    • Gemma Stafford on May 31, 2017 at 8:02 am

      Hi Sarah,
      NO! Evaporated milk is a concentrated milk, like a condensed milk, but without the sugar. The sugar changes the consistency, caramelizes it if you will, which thickens the milk, and eventually it will convert to Dulce De Leche. Evaporated milk is good for some recipes, but not for this one, sorry. This recipe relies on the exact ingredients as described.
      Good that you are with us Sarah. Google for recipes for this product,
      Gemma 🙂

  22. Him Hui on May 28, 2017 at 8:14 pm

    Hi Gemma,
    Is it possible to make a rainbow ice cream with Skittles candy? I’d love to see the results of that.
    Cheers,
    Him Hui

    • Gemma Stafford on May 29, 2017 at 1:43 am

      Wouldn’t that be lovely! I will see what I can do,
      Gemma 🙂

  23. Neecnew on May 25, 2017 at 9:22 am

    I made this ice cream for my daughter’s 13th birthday. Strawberry, vanilla and chocolate. It was absolutely delicious. Everybody had their favorite. For the chocolate I shaved some chocolate and added it to the ice cream and OMG it was so good. My daughter loved the strawberry the best and my husband and son were super fans of the vanilla. So we are now going to get a little adventurous and make other flavors. Thank you Gemma, I am now an official subscriber and cannot wait to make more of this. OH we also used the white velvet cake as a recipe to make her Star Wars cake. It was a hit!!!

    • Gemma Stafford on May 26, 2017 at 1:48 am

      That is great Janice, I am really happy to hear this.
      I love the idea of the Star Wars cake, do post a pic here if you have one, we would love to see it, Kevin is a big Star Wars fan!
      Gemma 🙂

  24. Nandini sistla on May 18, 2017 at 10:32 pm

    hi gemma… can i use my moms homemade curd for these recipes?? since its actually kind of sour curd??

    thannks gemma

    • Gemma Stafford on May 19, 2017 at 10:04 pm

      Hi,

      I don’t know if you saw my other answer but I don’t think you can use curds, it has to be fresh cream .:)

      • sukis mom on May 20, 2017 at 1:18 pm

        Hi Gemma,
        I am new to the website but a huge fan of the videos for some time. I am not very good with computers honestly and am having trouble finding recipe quantities on the website. I can find the category, click on it and it brings me to the video but I can’t seem to find the recipe itself. lol. Again my mistake, but I’d love to make cherry vanilla ice cream from scratch for my husband I am from Eastern Canada ( Cape Breton, Nova Scotia actually ) and have access to both whipping cream and sweetened condensed milk so if you could post or just let me know where I’m going wrong. Lol So, enjoy your videos , love to Kevin and Waffles from our home to yours Sylvia Summers-MacDonald

        • Gemma Stafford on May 23, 2017 at 7:40 pm

          Hi Sylvia,

          Welcome to my website. I’m delighted you like my recipes. I made a cherry garcia ice cream so click this link for the recipe https://www.biggerbolderbaking.com/homemade-ben-jerrys-ice-cream/

          The written recipes are always above the comments. Let me know if you still have trouble finding the recipes.

          Best,
          Gemma.

  25. Piya on May 14, 2017 at 12:01 am

    Hi Gemma

    In all your previous ice cream recipes you have used heavy cream. But in the above recipe you have used only whipping cream

    So can we can make ice cream with whipping cream? Whipping cream is the same which we use for frosting on cakes right,?

    Please reply

    Regards

    • Gemma Stafford on May 14, 2017 at 2:02 am

      Hi Piya,
      The cream I use is always heavy/double cream.This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, which may be called whipping cream, whilst they may be good for some desserts, will not do for this. I am sorry!
      Gemma 🙂

  26. Nick on May 9, 2017 at 6:04 pm

    Hi Gemma, I just wanted to commend you on your dedication to responding to seemingly every question on your youtube videos and on this site. I’m sure it takes a lot of time out of your day and it’s something that has surely aided in gaining you so many subscribers and I wanted to let you know it’s not going unnoticed. Keep up the great work!

    • Gemma Stafford on May 10, 2017 at 1:15 am

      Hi Nick,
      Yes! thank you, it is really important to me, and to my very loyal followers that I find the time to respond. I do not always get to all of the YT comments, as there can be so many, but I try! Thank you for your kind comments, I am delighted to have your kind support,
      Gemma 🙂

  27. Janie13 on May 9, 2017 at 6:58 am

    Hi Gemma,
    I want to make white-chocolate-ice-cream and I am afraid, that the ice-cream will be way too sweet if I use the usual amount of condensed milk for the basis!? What kind of recipe would you use?
    Thanks 🙂
    Janie

    • Gemma Stafford on May 10, 2017 at 1:23 am

      Hi Janie,
      Yes, it will be really sweet, it really is not ideal for this recipe. If you can find a white chocolate powder it will be more successful. That is why we use cocoa, it is unsweetened, and balances out the sweetness in the condensed milk,
      Gemma 🙂

  28. Meenah on May 8, 2017 at 2:54 pm

    Hi gemma is it possible for u to make homemade heavy cream for youe no machine ice cream

    • Gemma Stafford on May 9, 2017 at 2:18 am

      NO!
      The cream I use for this must be fresh, heavy, dairy cream. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Gemma 🙂

  29. Risa on May 8, 2017 at 6:18 am

    Hi gemma, I’m from Indonesia. I really like your recipe. I want to ask, can I make ice cream from Indonesia (ice puter) as the recipe ?

    • Gemma Stafford on May 8, 2017 at 12:24 pm

      Hi there, I apologize, I have no idea what this ‘ice puter’is! The cream I use in my ice cream recipe is fresh, heavy/double/ dairy cream.
      This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry! Gemma 🙂

  30. Evangy on May 8, 2017 at 1:03 am

    Hi Gemma, only today did I come across your site and recipes. I love cooking and baking and I do a lot of it at home. I love your site and then recipes. Very colourful and tempting. Nicely done and like you videos. I do make home made ice cream as in pur country store bought ones are more like sorbets and not creamy. I use the same base which you use for your ice creams. Thanks for sharing your ideas. I tried making ice cream with fresh mint, but failed. Could please post a recipe on it if possible. Thank you. All the best.

    • Gemma Stafford on May 8, 2017 at 12:44 pm

      Hi Evangy,
      Thank you for your kind comments, and welcome to the Bold Baking community.
      Mint is a lovely thing, but not in the leaf, it is deeply unpleasant to find in your mouth. The thing to do is to make an extract from the leaves, and use this. I also show you how to do this here, and to make a green vegetable dye too! (https://www.biggerbolderbaking.com/homemade-extracts/) you will find the extract recipes here, give it a try!
      Gemma 🙂

  31. Khushi patel on May 8, 2017 at 12:50 am

    Gemma love alllll of your recipes !! I have a question did u use heavy cream or fresh cream for ice creams? PLS. Reply…..

    • Gemma Stafford on May 8, 2017 at 12:47 pm

      Hi there,
      The heavy cream I use is fresh dairy cream. This is from cows milk, and is 35% fat content or more. The highest fat content foe cows milk will be around 49%, for buffal milk it goes as high as 55%. The higher the fat content the softer the ice cream will freeze, the water content is lower!
      Gemma 🙂

  32. Revya on May 7, 2017 at 11:44 am

    Hi Gemma I went to Prince Edward Island in Canada and I ate some really good ice cream there from a parlour called ”Cow’s Ice cream” it was amazing…. I was hoping you could make some of those flavours, especially the ” Birthday cake, salted caramel and the gooey mooey

    • Gemma Stafford on May 8, 2017 at 1:11 pm

      Haha! They do know how to make ice cream in Canada!
      I love the ‘gooey Mooey’ name, I think the Bold Bakers would have great fun with that one.
      Leave it with me, I will do my research,
      Gemma 🙂

  33. Carys on May 7, 2017 at 7:49 am

    Hi Gemma,

    I’ve been looking for an ice cream recipe without the use of a machine for so long, because just recently my ice cream machine broke! (I always used to make ice cream homemade) I always found it really hard to find no machine ice cream recipes, all the ice cream recipes I made without my machine weren’t smooth or were to watery/thin.

    So what I’m trying to say is thank for all your different recipes they really help me, and your really inspiring because you have so much creativity to come up with new recipes every week!

    Yours truly, Carys

    P.S Thank you! 🙂

    • Gemma Stafford on May 8, 2017 at 1:22 pm

      Hi Carys,
      Thank you so much for your kind comments. It is hard work to come up with the recipes, but I get great ideas from all of you guys.
      I cannot do what I do, if you are not there too!
      Gemma 🙂

  34. Maaz Shaikh on May 7, 2017 at 6:42 am

    Blueberry pannacotta

    • Gemma Stafford on May 8, 2017 at 2:20 pm

      Yes please?
      I will add this to my list, thank you,
      Gemma 🙂

  35. Maaz Shaikh on May 7, 2017 at 6:38 am

    Heyy Gemma,
    Thanks to your trouble-free receipes and thanks again for making everyones summer so delightful.Well according to me chocolate mousse royale is a flavor to work on with and a pretty sweet treat this summer ,its a flavor at baskin robin and it tastes really good!!!and also not to forget HOKEY POKEY .Its a white chocolate ice cream with crunchy honeycomb candy pieces and a swirled up caramel ribbon
    REPLY

    • Gemma Stafford on May 8, 2017 at 2:22 pm

      Yes! This is a great list, thank you for these great suggestions. I have put them on my list, I have a great lot to get to now, I am grateful to all of you guys for the ideas,
      Gemma 🙂

  36. Beverly on May 5, 2017 at 2:42 pm

    I could not find where is mentioned how much cream and condensed milk to use per receipe.

    • Gemma Stafford on May 6, 2017 at 1:12 am

      Hi there,
      this is the first section of the recipes.
      This is the Tiramisu one for instance. The first two ingredients are the base for all of the ice cream recipes

      1 14 ounces (1 Can/ 400ml) sweetened condensed milk(fat-free or regular) cold
      2 cups (16oz/450 ml ) whipping cream, cold
      1 teaspoons vanilla extract
      2 tablespoons warm water
      1 tablespoon instant expresso powder
      ½ cup (11/2oz/45g) lady finger cookies, crushed
      ¼ cup (11/2oz/45g) roughly chopped chocolate
      Gemma 🙂

  37. Ena van den Berg on May 5, 2017 at 11:26 am

    I had the best liquorice ice cream in Canada, it left my tongue all black, loved it! Can’t get it in South Africa, could you come up with a liquorice ice cream I could make?

    • Gemma Stafford on May 6, 2017 at 1:17 am

      Hi there,
      Yes, this is a ‘thing’ in Canada, and very delicious it is too.
      I will add this to my list, again, I have never made this one!
      Glad to have you with us in your own beautiful country,
      Gemma 🙂

  38. Download Cinema Box Apk on May 5, 2017 at 7:37 am

    Excellent site. A lot of helpful information here.
    I am sending it to several pals ans additionally sharing in delicious.
    And naturally, thanks to your effort!

    • Gemma Stafford on May 6, 2017 at 1:30 am

      Hi there,
      Thank you so much for your kind comments, and also for sharing, that is the life blood! that is so kind of you, and I appreciate it,
      Gemma 🙂

  39. Doughy delights on May 5, 2017 at 12:14 am

    Hi Gemma,
    I love your no machine ice cream recipes. Was wondering if it is possible to make a no machine sorbet with fruits such as lemon and orange. Also what software do you use to customize your labels?

    Thanks?

    • Gemma Stafford on May 5, 2017 at 3:19 am

      Hi there,
      Photoshop for the labels.
      The problem with citrus sorbet, the no machine version, is that it has a lot of ‘water’ content. This will freeze like ice, really hard!
      This can be made by hand, but it will need to be whisked through the freezing process, to suspend the ice crystals, and make the sorbet smooth, it is worth a try. Use the zest too, this will give texture,
      Gemma 🙂

      • Christine on June 4, 2017 at 11:25 am

        Gemma,

        Before my quest for baking simplicity, I was on a quest for an ever expanding kitchen gadget and accessory museum. ? And I am always looking for ways to make sorbet/gelato/frozen yogurt consistencies. Your whisking through the freezing process sparked a few trials in my head involving my cuisinart ice cream maker attachment and another device I got called a Swirlio Machine. I will update with any pics and recipes and info if that is okay with you so that any success can be noted by other sorbet enthusiasts that might otherwise feel intimidated by the thought of whisking enthusiastically. ??

        • Gemma Stafford on June 5, 2017 at 6:41 am

          Thank you Christine, a machine will allow for perfect citrus sorbet. This is almost impossible to achieve with our no churn method. I will be happy to see your results,
          Gemma 🙂

  40. kaylisaunt on May 4, 2017 at 5:21 pm

    My favorite ice cream flavor is chocolate almond any suggestions on how to replicate this in a frozen yogurt? I can’t find it in a frozen yogurt flavor. ?

    • Gemma Stafford on May 6, 2017 at 1:50 am

      Hi there,
      When I think about this I have to think about how to create the bulk, and the sweetness, that is the balance in the ice cream.
      I think I would take 2 cups of yogurt, plain, Greek/strained yogurt.
      3/4 cup powdered sugar
      1 teaspoon almond extract
      1 tablespoon cocoa
      1 cup of heavy cream, whipped.
      I think I would toast some slivered almonds to serve with this.
      The reason for the cream is to add bulk, and to make this scoopable too. I am making this recipe up as I write this, so it will be an experiment. If oyu try this let me know how it worked for you,
      Gemma 🙂

  41. Traci R Foskett on May 4, 2017 at 4:55 pm

    How would you make mint chip ice cream. Just using the two ingredients sited on your ice cream page. Thankyou.

  42. SAM on May 4, 2017 at 12:02 pm

    Hi gema i mix thse two ingrediets to make icecream base i put it in freexr and it didnt get freezd even ater 3 days ☹️

    • Gemma Stafford on May 5, 2017 at 3:40 am

      Sam, this is not possible if your freezer is working! Home freezers should operaste at minus 18 degrees. anything will freeze in this temperature, except vodka, which does not freeze!
      Gemma 🙂

  43. ursula hartunian on May 4, 2017 at 11:31 am

    might there be a dairy free ice cream I could make? I love all your ice creams but cannot have the dairy.

    • Gemma Stafford on May 5, 2017 at 3:41 am

      Hi there,
      Thank you for being with us.
      Yes, there is a whole section here on the website,
      Gemma 🙂

  44. Disha on May 4, 2017 at 10:36 am

    Loved matcha ice cream flavour, can you make ice cream with green chilli and coriander flavour

    • Gemma Stafford on May 6, 2017 at 1:53 am

      Hi Disha,
      That sounds delicious too! chili is a popular addition to ice cream, did not hear of the coriander before, presume it is the spice and not the herb. Will try this!
      Gemma 🙂

  45. chelie0808 on May 4, 2017 at 9:41 am

    Hi Gemma , could you please make a salted caramel brownie flavour in your next video . I love your videos and have tried a few recipes and I loved it too .

  46. Chestnut on May 4, 2017 at 9:20 am

    You did not say how much whip cream or condensed milk. How much of each?

    • Gemma Stafford on May 6, 2017 at 2:16 am

      Hi there,
      This is written in each of the recipes. It is the first two ingredients on any recipe.
      This is the Banoffee pie one:

      14 oz (1 Can/ 400ml) sweetened condensed milk(fat-free or regular), cold
      2 cups (16oz/450 ml ) whipping cream, cold
      1 teaspoon vanilla extract (optional)
      2 ripe bananas, lightly mashed
      ½ cup (11/4oz/40g) digestive biscuits, crushed
      ¼ cup (2oz/60g) toffee sauce
      Gemma 🙂

      • Cristina on July 9, 2017 at 11:13 am

        Thank you, Gemma! I very much appreciate your explanation about condenssed milk vs. evaporated milk. It does make quite a difference! I made the coffee icecream twice and everybody enjoyed it. To us in Europe it also helps a lot to have the ingredients measured in metric. Thanks a lot!

        • Gemma Stafford on July 10, 2017 at 6:41 am

          hi Cristina,
          good that you are with us. i am happy that your family enjoyed this ice cream it is a favorite in my house too, yum!
          thank you for being in touch,
          Gemma 🙂

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