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Homemade Ice Cream

Homemade Ice Cream (No Machine) with only 2 Ingredients

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Hi Bold Bakers! Can you believe you can make your own Homemade Ice Cream with only 2 Ingredients and no expensive ice cream machine? Enjoy my Original Homemade Ice Cream (No Machine) video featuring 6 BIG & BOLD flavors including Mango Dreamsicle, Strawberry Cheesecake, Cookies & Cream, Honeycomb, Funfetti and Rainbow Ice Cream.

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Homemade Ice Cream, Gemma Stafford, Bigger Bolder Baking, Recipes, No Machine, Ice cream labels, easy, fun

4.9 from 49 reviews
2 Ingredients No Machine Ice Cream
 
Prep time
Total time
 
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Recipe type: homemade ice cream, 2 ingredient ice cream, no machine machine ice cream
Serves: 3 pints
Ingredients
  • 14 ounces (1 Can/ 400ml) sweetened condensed milk (fat-free or regular) cold
  • 2 cups (16oz/450 ml ) whipping cream, cold
Instructions
  1. Place sweetened condensed milk in the fridge to keep cold
  2. Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
  3. Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
  4. Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
  5. Now you have your ice cream base you can add in your desired flavors and fixing. GO NUTS! experiment and enjoy creating something that is all you.
  6. Place in a large resealable container and freeze at least 6 hours or overnight before eating.
  7. How to flavor your ice cream base:
  8. * Strawberry cheesecake Ice Cream: Mix 1 cup cheesecake into 2 cups ice-cream base and add strawberry puree
  9. * Honeycomb Ice Cream: Mix ½ cup crushed Honeycomb into 2 cups ice-cream base link for honeycomb recipe (http://www.nigella.com/recipes/view/h...) don't add too much as it will make your ice-cream soft, but very yummy.
  10. * Cookies and Cream Ice cream: Mix ⅔ cup crushed Oreo Cookies into 2 cups ice-cream base
  11. * Mango Ice cream: Swirl ¼ cup mango puree into 2 cups ice-cream base
  12. * Rainbow Cake Ice Cream: Mix 1 cup frosted Rainbow cake into 2 cups ice-cream base
  13. * Birthday Cake Ice Cream: Mix 1 cup frosted Funfetti cake (or cupcake) into 2 cups ice-cream base

 

 

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338 Comments

  1. Aurora Maria on May 14, 2015 at 8:58 pm

    Hey Gemma,

    I LOVE LOVE LOVE your recipes, really! I’m from Germany and I discover your channel a few weeks ago and now I’m obsessed with watching all of your videos! 😀 Thank you for sharing this great recipes and the wonderful presentations of them! 🙂
    And this ice cream recipes are amazing!I will make them for the kids in the kindergarten, where I’m working right now! 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on May 14, 2015 at 9:30 pm

      Thank you for your lovely note. My No Machine Ice Cream recipe is a great one to make with kids because it only takes a few ingredients and they can be really creative with the flavors. Thank you for watching!

      • Miché Dipini on August 13, 2015 at 1:40 am

        Hello Gemma, I found your video’s on youtube and was so fascinated with the no machine ice cream that I decided to give it a try. I followed all the ingredient and measurement steps but it tastes more like cream and was not sweet at all, even after adding flavor (coconut chocolate cookies). Can you tell me what I did wrong , so that I may recreate your wonderful recipe?

        • Profile photo of Gemma Stafford Gemma Stafford on August 24, 2015 at 7:58 pm

          Hi! That’s strange. Did you use heavy whipping cream and sweetened condensed milk? Let me know and I’ll see how I can help.

        • amanda637 on March 19, 2016 at 2:14 am

          hey gemma,

          i was wondering how can i make a flavor base for: chocolate, vanilla strawberry?

          BTW, i love your website,channel and your recipes now because of you me and my mom spend more time together and i’m only 10 years old!!

          • Profile photo of Gemma Stafford on March 19, 2016 at 4:02 am

            Hi Amanda,
            Check out all of my recipes for ice cream. You can create your own flavors by mixing and matching them.
            I am so happy that you are spending more time with your Mom, I love this! it was what I did with my Mum too, and how I learned to cook,
            happy baking,
            Gemma 🙂



      • Tami gorman on February 13, 2016 at 1:40 pm

        I’m making mint cookie chocolate chip for me and my husband for Valentine’s Day can’t wait to try it….

      • Tami Gorman on February 13, 2016 at 2:14 pm

        I’m making mint cookie chocolate chip tonite for Valentine’s Day tomorrow..I live in the US and I love your videos so much can’t wait to make this..I’m crushing up some mint chocolate cookies and some chocolate chips mint extract and green food coloring…I can’t wait to try it

        • Profile photo of Gemma Stafford on February 15, 2016 at 1:54 pm

          That sounds great, Tami. Let me know how yours turned out 🙂

      • Hafsa on February 14, 2016 at 8:56 am

        Hey Gemma!!
        Your recipes are amazing!
        Love them
        But i cannot find your plain vanilla ice cream
        Can u send me its link?

        • Profile photo of Gemma Stafford on February 15, 2016 at 11:29 am

          Thanks for your comment. You can make the ice cream base and add in 1/2 teaspoon of vanilla extract to the base. You can also hadd in some vanill bean seeds too. Hope this helps 🙂

      • RJ on February 17, 2016 at 1:20 am

        Is heavy Cream and Whipping Cream the same? Can I use either of them on this recipe?
        Absolutely love your recipes

        • Profile photo of Gemma Stafford on February 17, 2016 at 7:08 pm

          You can use heavy, whipping and all-purpose cream for this recipe. Hope this helps 🙂

          • Wee Yong on May 27, 2016 at 3:11 am

            Hi, if I am using all purpose cream, do I place it in freezer first before adding the condensed milk? Please advise the duration for both condensed milk and cream in the freezer.



          • Profile photo of Gemma Stafford Gemma Stafford on May 28, 2016 at 12:31 pm

            Hi Wee Yong,
            I use fresh dairy cream, from cows milk. it is from the cold cabinet, and will sour if kept too long. If your cream is not this one it will not work in this recipe,
            Gemma 🙂



      • wassan2006 on March 17, 2016 at 9:49 pm

        hey can i add whipped cream then the condensed milk

        • Profile photo of Gemma Stafford on March 18, 2016 at 2:15 am

          Hi Wassan,
          Yes, but whip the cream first,
          Gemma 🙂

          • XANDER on April 23, 2016 at 9:38 am

            im inspired by you..i just want you to show me a avacado flavored ice cream best for us here in philippines..GO SUMMER



          • Profile photo of Gemma Stafford Gemma Stafford on April 24, 2016 at 11:34 am

            Hi Xander,
            This is a brilliant suggestion, I love avocado, and it works really well in baking, I will get to it!
            Gemma 🙂



      • Zaybo on April 19, 2016 at 6:37 am

        Hi Jemma! Absolutely love love love your recipes you are amazing and I am obsessed with your great recipes!

        I wanted to ask how many 16oz tubs your ice cream recipe can fill??!

        Thank you so much

        • Profile photo of Gemma Stafford Gemma Stafford on April 20, 2016 at 2:23 am

          Hi Zaybo,
          A little under two tubs! I hope you enjoy making this,
          Gemma 🙂

      • Disha on July 14, 2016 at 2:22 pm

        Can you make and send me Oreo cookie ice cream coz it’s my birthday on 16 July

        • Profile photo of Gemma Stafford Gemma Stafford on July 15, 2016 at 8:37 am

          Hi Disha,
          I can send you the recipe, and you can make it yourself! Here is an oreo milk shake to celebrate your birthday.
          ngredients
          1 Cups (8oz/230g/4 scoops) Vanilla ice cream
          ½ Cup (4floz/115g) Milk (whole or low fat)
          7 (roughly) Oreo cookies
          Instructions
          Process all ingredients in a blender until smooth, around 2-3 minutes. Serve immediately in individual glasses, and top with additional whipped cream and an Oreo.
          You can add blitzed up oreo cookies to my ice cream base to make an oreo ice cream, do not over blend them, just crushed up oreos really, as many as you like,
          Gemma 🙂

    • Friederike on May 27, 2015 at 8:05 am

      Hallo, kannst du mir sagen welche Kondensmilch du genommen hast?
      Ich habe die mit 10 % Milchfett genommen, aber die ist viel flüssiger als die im video.
      Danke 🙂

      • Profile photo of Gemma Stafford Gemma Stafford on May 27, 2015 at 11:48 am

        (Von Google Translate) Hallo, Friederike! Ich benutze Fat Free Condensed Milk so sollten Sie gut mit dem 10% betragen. Ich hoffe es gefällt dir! 🙂

        • RedHead on June 4, 2015 at 11:15 am

          Friederike, schau mal nach “Milchmädchen”. Das ist sehr süße, dickflüssige Kondensmilch, die man in einigen amerikanischen Rezepten gut verwenden kann.

          Gemma, thank you so much for all your great recipes!!!

          • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2015 at 12:18 pm

            Thanks for helping out! Vielen Dank! 🙂



          • Kathrin Schier on July 1, 2016 at 8:34 am

            Real and Rewe often have a shelf for Russian food. There you can find sweetened condensed milk, even if they don’t have Milchmädchen, which they rarely do here.



          • Profile photo of Gemma Stafford Gemma Stafford on July 1, 2016 at 2:35 pm

            Hi Kathrin,
            Thank you for your kind input,
            Gemma 🙂



      • Anja on June 3, 2015 at 4:01 am

        Hallo Friederike,
        in Deutschland gibt es diese Art von Kondensmilch eigentlich nicht, aber Du kannst sie selber herstellen, sie besteht aus hauptsächlich aus Milch und Zucker, dazu etwas Vanille.
        Dafür mischt man Vollmilch mit Zucker (etwa im Verhältnis drei Teile Milch, ein Teil Zucker), erhitzt das ganze vorsichtig bis es gerade dampft und lässt es dann etwa zwei Stunden auf die Hälfte der Menge reduzieren. Danach kann man Vanilleextrakt einrühren, wenn man möchte. Abkühlen lassen und abfüllen, fertig.

        Dear Gemma,
        we do not have sweetened condensed milk in Germany, so I told Friederike how to make it. Maybe you could make a video for making it? I guess you have your own recipe for it. 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2015 at 7:58 pm

          Oh, thank you so much, I really appreciate that :). I really need to make a video showing how to make homemade condensed milk.

          Thanks Anja 🙂

          • Abdullah on March 3, 2016 at 7:20 am

            Hello Gemma, I have tried your recipe. It is sweet but very very very creamy. Do you have any solution?



          • Profile photo of Gemma Stafford on March 6, 2016 at 3:08 am

            Hi Abdullah, this is a rich recipe. You may prefer the frozen yogurt recipes on my website, or the Dole Whip made with coconut milk. Thank you for being in touch,
            Gemma 🙂



        • Christine on June 23, 2015 at 9:21 am

          I found gezuckerte kondensierte vollmilch by Nestle at Merkur in Austria maybe they have it in Germany too. It’s sold in a tube. I haven’t tried it yet. But I think it’s the same.

          • Profile photo of Gemma Stafford Gemma Stafford on June 24, 2015 at 8:17 pm

            I am not sure but it sounds about right. maybe look online what is a good substitute for condensed milk in Austria and Germany 🙂



      • Profile photo of Nikita Nikita on June 7, 2016 at 11:32 am

        Hallo, ich lerne Deutsch und hat Gemma’s Rezept versuchen. Sie müssen mindestens 30% Milchfett Kondensmilch benutzen. Dein Kondensmilch will Peitsche besser.

        • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2016 at 11:48 am

          Hi Nikita,
          Das ist so wahr , danke. I appreciate your help,
          Gemma 🙂

    • Victoria on June 24, 2015 at 11:11 pm

      Ice cream disaster!
      How can it go wrong it’s two ingredients?
      My can of condensed milk is 329 ml, so I used same ratio of cream vs condensed milk as your recipe and used 370 ml of thick cream. Cream was stiff peaks, added vanilla and condensed milk and it went back to liquid and after 10 mins of whisking it, it curdled and separated, it looks like cottage cheese floating on milk now 🙁
      Am working in 30 degrees (Singapore) is that relevant ?
      Help please

      • Profile photo of Gemma Stafford Gemma Stafford on June 25, 2015 at 12:55 pm

        Sorry to hear that, Victoria. Did you make sure to chill all of your ingredients before you started?

        • Victoria on June 28, 2015 at 6:20 am

          Hi thanks for the reply
          The ingredients were chilled, but in this heat things soften really quick, so maybe I need to make it in UK when I go back for a visit!
          So anyway after I’d stopped sulking for 10 mins, I poured it all into a tray to freeze. As it was so curdled I did give it a few turns just to combine it, over a few hours and it did freeze fine.
          It’s as lumpy as anything, but extremely nice, and I just pretend the lumps are pieces of caramel or fudge 🙂
          Will try the less sweet version of condensed milk next time too.
          I really Enjoy your videos , thanks again

          • Profile photo of Gemma Stafford Gemma Stafford on June 29, 2015 at 2:42 pm

            aw, don’t be hard on yourself. There are lots of reasons these things can happen. So I just think it was the cream getting over mixed. that’s all. It is easily fixed, next time mix it less :). Thank you for trying it and you will succeed the next time 🙂



          • Terry on August 15, 2015 at 9:13 pm

            I just had a similar experience, but I do think there’s a difference between the recipe instructions and what Gemma says on the video. I’ve just made some very sweet butter. I believe it’s over-mixed. The next time, I plan to beat until there are soft peaks, and then beat until the mixture is just a little thicker.



        • mary on July 24, 2016 at 1:47 am

          Hi Gemma, would this have been caused by over beating or over whipping the ingredients? I am going to have a go at this recipe but am worried about making butter instead of ice cream 😉 thank you in advance

          • Profile photo of Gemma Stafford Gemma Stafford on July 24, 2016 at 11:57 am

            Hi Mary,
            the whipping really only involves the cream, and it is important to know when to stop!
            I use fresh double, dairy cream, and it sounds like you do too. when this is fresh and cold it will whip up in a few minutes. Use a handheld whisk to have more control. when it is right it will be thick, but not curdled. So, when it begins to hold the shape of the whisk, it is done! Bon chance!
            gemma 🙂



      • Helena on July 6, 2015 at 5:17 am

        Victoria, I think you used normal condesned milk, but you need the thick, sweet condesnded milk and a colder kitchen 😉 !

        PS: Thanks Gemma 😀

      • Shirley on November 10, 2015 at 4:20 am

        hello I’m singaporean too. When I made ice cream I turned on the air conditioning, hope that helps 🙂

      • May on December 28, 2015 at 8:40 pm

        Had the same problem here too.. will try again

    • jessica on August 20, 2015 at 12:27 pm

      you should make a banna and strawberry ice crem!

      • Profile photo of Gemma Stafford Gemma Stafford on August 24, 2015 at 7:52 pm

        Those are lovely flavors, Jessica. I will add them to my list. 🙂

    • april on January 11, 2016 at 9:21 am

      hey

  2. Aurora Maria on May 14, 2015 at 9:34 pm

    Hey Gemma,
    I LOVE LOVE LOVE your channel and your recipes.I’m from Germany and I discover your channel a few weeks ago and now I’m obsessed with watching all of your videos! 🙂 Thank youu for sharing the recipes with us and also for the great presentation of them! 😀
    This ice cream recipe is AMAZING! I will try it and bring it also to the kindergarten, where I’m working right now! 🙂

  3. Wendy on May 14, 2015 at 10:42 pm

    I love your yummy recipes, especially the 2 ingredient ice cream! My stepson says it is the best ice cream he has ever had!
    I used nutella and toasted hazelnuts in one…so good!
    Thanks for all the inspiration!

    • Profile photo of Gemma Stafford Gemma Stafford on May 14, 2015 at 11:19 pm

      Hi Wendy! Thank you for your lovely note. I’m so glad you and your stepson are enjoying my ice cream. Nutella Ice Cream is just gorgeous. Maybe a Nutella Milkshake in the future…? 🙂 Thank you for watching!

    • jenifer on May 29, 2015 at 9:11 am

      Hi, I used this recipe since I had leftover ingredients. I used Nutella and toasted hazelnut as the flavourings. It turned out amazing. I will definitely play with other flavours.

      • Profile photo of Gemma Stafford Gemma Stafford on May 30, 2015 at 3:21 pm

        That’s great, Jenifer! I have more than 30 flavors you can try throughout all of my videos so I hope you find some more favorites. Thank you for watching! 🙂

        • chris on January 20, 2016 at 10:43 pm

          GREAT RECIPE. Just got finished making a mango reaper vanilla ice cream with pieces of mango in it. Sweet spicy and is outstanding thanks for the recipe .

  4. ishi on May 18, 2015 at 12:07 am

    I love mango pandan! I hope you can make a mago pandan ice cream in a big and bold way! I made your cookies and cream ice cream it really tasted great! I am hoping for more homemade ice cream videos and you are really the best!!! Love you gemma!!!!!!!!!!!

  5. Bonnie on May 20, 2015 at 6:25 pm

    Hi Gemma I LOVE your creativity . Keep Up WITH THE GOOD WORK!!! (:

    • Profile photo of Gemma Stafford Gemma Stafford on May 20, 2015 at 11:11 pm

      aw, thanks so much :), I’m delighted you like my videos

  6. Taylor on May 21, 2015 at 4:09 pm

    Hi, I was wondering how much vanilla extract I should use for vanilla ice cream. Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2015 at 6:34 pm

      Hi Taylor,

      good question. Add 2 tsps to your ice cream and then taste it. Depending on the amount to decide to make you want add to add a few more drops 🙂

  7. Mahnoor Iqbal on May 22, 2015 at 10:17 am

    Hi ! Today I tried this recipie
    While beating the whipping cream the cream got crumbly after soft peaks
    please can you tell the correct method to whip the cream

    • Profile photo of Gemma Stafford Gemma Stafford on May 25, 2015 at 3:02 pm

      Hi, it sounds like you over whipped your cream. Cream is different in every country and it is hard to tell someone how long to whip it for but it should only take around 3 minutes on high speed. Was your cream cold? it whips so much better and faster when it is cold. 🙂 Also did you use a whipping cream?

  8. Sabine on May 23, 2015 at 12:06 pm

    Hi Gemma,
    I am from Germany and found your homepage a few days ago. I love it! Today I just tried your receipe for homemade ice cream and… I LOVE IT! it’s so delicious. I tried one with vanilla and strawberries and one with strawberries and pistachio. Both are just yummy. Just one thing didn’t go that well: I think the strawberries contain too much water, because they went really hard inside the ice cream. Do you have any advice how to avoid that? Would be great! Thank you! 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on May 25, 2015 at 3:05 pm

      Hi Sabine, Delighted you liked the ice cream. It’s one of my favorites. I know exactly what happened. Fruit needs to be mixed with a sugar to stop it freezing really hard. Just like the way I mixed the mango puree with sugar. Puree the strawberries and mix with s little sugar and that won’t happen. 🙂

  9. Pia Pie on May 24, 2015 at 10:02 am

    hi gemma! Big fan over here! Been following you since the release of the third video you posted. You continue to amaze me with your bold baking styles. Hope to see more from you!

    • Profile photo of Gemma Stafford Gemma Stafford on May 24, 2015 at 6:50 pm

      Thats so great, thank you so much for being here this whole time. Myself and Kevin have big plans for a lot more great content so stay tuned. Thank you for your support, and for coming over to the website :).

  10. Chris on May 25, 2015 at 11:07 am

    Hi Gemma, I love your ice cream receipe! It’s simply delicious. Does it also work with strawberries? Well, your homepage is great, so just keep on going. Greetings from Germany, Chris

    • Profile photo of Gemma Stafford Gemma Stafford on May 25, 2015 at 1:45 pm

      Hi Chis, Thanks so much. I’m really glad you like my videos and website. Strawberries will work but it’s best if you puree them with sugar as they will freeze better. Whole strawberries freeze hard and are difficult to eat 🙂

  11. Sam on May 25, 2015 at 4:21 pm

    Hi there! I absolutely adore this video, and I have a little question: Can I use some liquor or any liquids to flavour the ice cream? and if so, how much do you recomend? Thank you so much for the recipes, I’ll be trying them out pretty soon 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on May 25, 2015 at 4:57 pm

      Hi Sam, thanks so much :), I’m delighted you like my baking videos. So you absolutely can and you can just mix it in at the end. Sometimes it is best to reduce the liquor down to concentrate the flavor. Be careful using baileys, creamy liquors as too much as make the ice cream separate.

  12. lhyn on May 27, 2015 at 8:02 pm

    hi Ms. Gemma.. im from the Philippines and i absolutely like your videos especially you way os making it simple for me to make them… i just want to know if i can use an all purpose crem for this ice cream?? thank for sharing your recipes.. Have a great day….

    • Profile photo of Gemma Stafford Gemma Stafford on May 28, 2015 at 10:02 pm

      Thank you so much! Great to hear from my Bold Bakers in the Philippines! And yes, you can use all purpose cream. Just make sure it’s nice and cold when you go to make your base. Enjoy! 🙂

  13. Cherrie Gannon on May 29, 2015 at 11:36 am

    This looks amazing! I can’t wait to try it this summer!

    • Profile photo of Gemma Stafford Gemma Stafford on May 30, 2015 at 3:34 pm

      🙂 Thanks for watching!

  14. Dalia on May 29, 2015 at 3:44 pm

    Hi there,
    love love love the homemade ice cream videos, u make everything looks super easy. Made some ice cream today, but am worried my base was too runny and I don’t know why? Do u have any idea why? Haven’t tasted the end result though. But definitely will make it again.
    Thanks for ur videos x

    • Profile photo of Gemma Stafford Gemma Stafford on May 30, 2015 at 3:17 pm

      Hi Dalia! Thank you for the lovely note. It sounds like your Cream may not have been whipped to stiff peaks. Did you check the consistency before adding condensed milk? It should definitely still taste good but not sure what the texture will be like. Let me know how you get on!

  15. Dalia on May 30, 2015 at 5:59 am

    Hi Gemma,
    I love love love ur ice cream videos, u make everything looks super easy. Yesterday I made pistachios and nuttella ice cream, it tastes yummy, but my base was too runny so all the pistachios sunk in the ice cream, do u have any idea why was it runny?
    Please keep the nice flavours coming 😉

    • Profile photo of Gemma Stafford Gemma Stafford on May 30, 2015 at 3:30 pm

      Hi Dalia! Did you whip your cream to stiff peaks? That’s an essential part of getting the right consistency before your add your condensed milk and whip it for a little longer. Just follow my video and the consistency of what the base should look like and you’ll be just fine!

  16. Carol on May 31, 2015 at 10:26 am

    Thank you for sharing something so delicious that doesnt take forever to fix up! I like the fact that you can also just make as much as you’d want. And trying to keep to good foods, not preservatives, this ice cream is just wonderful to help stay on track!

    • Profile photo of Gemma Stafford Gemma Stafford on May 31, 2015 at 7:49 pm

      Hi Carol! Thank you for your note. Yes, it’s definitely important to me to use good ingredients. Part of my upbringing and training. So glad you’re enjoying my channel! Thank you for watching! 🙂

  17. Joyce on June 2, 2015 at 11:02 am

    Hi Gemma
    Can I use fresh cream if I don’t have whipping cream

    • Profile photo of Gemma Stafford Gemma Stafford on June 2, 2015 at 11:09 pm

      Hi Joyce! Definitely. Just make sure it’s cold and that it can whip well. I hope you enjoy!

  18. Khadijah on June 3, 2015 at 3:02 am

    hi im from saudi arabia and in love with your recipes keep it up you’re the BEST <3

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2015 at 6:01 pm

      Thanks so much Khadijah, delighted you like my recipe :). Thanks for checking out my website too 🙂

  19. Ellen on June 3, 2015 at 2:18 pm

    Hi Gemma! Just want to thank you for this awesome recipe! I found it two months ago and have been experimenting with different kind of flavours. I even made a typical Dutch one, Stroopwafels! I even let my daughter do her own flavours and made her pick what colour to make the icecream. And I told my friends all about this recipe when they saw my creations =D

    • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2015 at 8:00 pm

      aw thanks so much Ellen, delighted you like my ice cream. It is one of my favorite videos because people have such success with it. Thanks for trying it out and just so you know i will have more ice cream and frozen treats coming throughout the summer.

      Best,
      Gemma.

  20. sharon on June 5, 2015 at 8:27 pm

    hello, I love your ice cream recipe. I’m all about easy recipes. Haven’t tried making the ice cream yet, took me forever to figure out were it was. Looked all through Pinterest then my emails then finally my Facebook page and finally found it. I make lots of ice cream during the summer for the air tanker base here in Redding, California. I put crushed up butterfinger candy bars in the ice cream and that was a big hit. Also the fresh strawberry. I was reading about adding a little sugar to the berries so they don’t freeze hard. Thank you for that hint. I can’t wait to try this easy method of making ice cream!

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2015 at 12:06 pm

      Hi Sharon! So great to hear from you. I really hope you get to try my No Machine Ice Cream recipe. It’s really easy and the possibilities are endless, as you know. Another good idea to prevent ice crystals is adding a touch of vanilla extract to your ice cream base. Have you seen my other Ice Cream videos (http://www.biggerbolderbaking.com/category/homemade-no-machine-ice-cream/). I have 30+ flavors and even a recent Milkshake episode. I hope you enjoy! 🙂

  21. Eliza on June 6, 2015 at 1:05 am

    Hi Gemma,
    This is a very good bonding for me & my kids because they absolutely love ice cream & i love DIY… They were so excited!!!
    Thank you!!! 🙂

  22. Markéta on June 6, 2015 at 2:00 pm

    Hi Gemma, I love your art in the kitchen, but I’m from czech republic and I don’t understand some things. Please help me with that. 🙂 ^_^

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2015 at 5:52 pm

      Hi Marketa, Let me know exactly where you are having problems and I’ll see if I can help 🙂

  23. Armand on June 7, 2015 at 7:09 pm

    All your ice cream recipes look really good!:) I really like the idea of ice cream that is not full of chemicals and, additives. Even the all natural ice creams you buy still have a lot of junk in them. I have not tried them yet because, I don’t have a mixer I can’t wait to try the mint chocolate chip! It is my favourite. I also like maple walnut ice cream and, was wondering the best way add maple flavour to the ice cream base. I want to use maple syrup but, I don’t know if it would mix properly with the ice cream base. Any tips would be greatly appreciated.

    • Profile photo of Gemma Stafford Gemma Stafford on June 10, 2015 at 4:11 pm

      Hi, I’m really delighted you like the ice cream. Thats a good question about the maple because you would have to add a concentrated flavor to the base other wise if you added in maple syrup it would be really runny. You could simmer down some maple syrup until thick and add it to the base. Just taste as you add it. Or I suggest you watch my holiday ice cream video. In that I make Butter Pecan ice cream. It is delicious. You can use walnuts and maybe maple syrup instead of sugar 🙂

      • Armand on June 10, 2015 at 7:12 pm

        Thank you for taking the time to answer my question. 🙂 I have watched your holiday ice cream video and, butter pecan is my mom’s favourite so, I will by making it for her. I think that I will try reducing the maple syrup. When I get a mixer I will let you know how it went. I was looking at your recipe for the ice cream base and, it does not say how much vanilla to add. I re-watched your video and, you didn’t say how much to add. It looks like you used a teaspoon but, I am not sure. I recently watched your nutella video and, it looks super delicious!

        • Profile photo of Gemma Stafford Gemma Stafford on June 15, 2015 at 5:15 pm

          Add around 2 tsp for the whole ice cream base. i’ll adjust that measurement. 🙂

          Good luck with your ice cream, the butter pecan is my absolute favorite. Once you have masted it, then on to homemade Nutella
          🙂

          • Armand on June 16, 2015 at 12:30 pm

            Thank you for answer my question. All the best.



  24. crorkzz mattz on June 9, 2015 at 4:54 am

    EmESBz Thank you for your article.Thanks Again. Will read on…

  25. Natalie on June 9, 2015 at 11:43 am

    Amazing recipe how clever ♥, cant wait to try this with my kiddies :-), would double cream be ok instead of whipping cream?

    • Profile photo of Gemma Stafford Gemma Stafford on June 9, 2015 at 11:17 pm

      That’s great Natalie, I’m delighted you liked it. You can use double cream ,it will work no problem 🙂

  26. Christina G. on June 9, 2015 at 12:36 pm

    Hi Gemma,

    This is wonderful! I am excited to try this. I even have the ingredients 🙂

    I was wondering if you had an idea of how to do mint chocolate chip with this. I get the chocolate chip part (by chopping up chocolate chips) and I’m assuming adding some mint extract would get the mint flavor. With that said, when I add even a little mint extract to anything, it seems to taste like toothpaste and I don’t want that in ice cream (especially in ice cream!!), obviously! Any ideas?

    • Profile photo of Gemma Stafford Gemma Stafford on June 10, 2015 at 4:20 pm

      Hi Christina, Delighted you like this ice cream. Thanks for checking out my channel and website.

      So you can peppermint extract. It should not taste like toothpaste so maybe change your brand, or use fresh mint. I made mint chocolate chip in a newer version of this video. You will find it in the same category of the website where you found this post.
      That video is called ice cream celebration and has 6 new and improved flavors. I hope this helps 🙂

  27. nur on June 10, 2015 at 4:52 pm

    Hi Gemma.thanks a million for the great recipe! I would like to used fruit e.g strawberry,melon.would you suggest the best way to mix the fruit into the ice cream without changing the ice cream texture.I means not crystallizing the ice cream.thanks again!!

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2015 at 9:14 pm

      Thanks so much, really glad you like my ice-cream. So the best way to add fruit is to add it in puree form mixed with sugar. The puree mixed with sugar will still the fruit freezing solid in your ice cream. This should work great. Be careful not to add too much puree but taste as you add it.

  28. Nicole on June 12, 2015 at 12:04 pm

    I might of missed it but where can I buy those adorable ice cream cup/containers?

    • Profile photo of Gemma Stafford Gemma Stafford on June 13, 2015 at 4:16 pm

      Hi Nicole! You can find some here on Amazon: http://bit.ly/IceCreamContainers. Also, I’ve bought them at discount stores but it just depends on if they carry them or now. I hope you enjoy!

  29. Nanette on June 14, 2015 at 10:37 am

    this is absolutely easy and indredobly delicious! the only tweak i did was used 3 cups of heavy cream and 1 can of condensed milk. the sweetness was judt right. thank you.

    • Profile photo of Gemma Stafford Gemma Stafford on June 15, 2015 at 5:27 pm

      That’s great! I’m delighted you liked the ice cream. It’s a great base to add absolutely anything you like 🙂

  30. Nanette on June 14, 2015 at 12:59 pm

    This is absolutely the best and easiest ice cream recipe. Tastes just like artisan ice cream. i used 3 cups heavy cream instead of 2. The sweetness was just perfect. Creamy but not heavy and not too sweet. Thank ypu so much. This is definitely a keeper.

  31. Jeannette on June 15, 2015 at 10:10 am

    Loved your video!! I do not have a mixer but if I ever get one, I’d love to try your ice cream. Could Rocky Road be easy to make?

    • Profile photo of Gemma Stafford Gemma Stafford on June 15, 2015 at 5:35 pm

      Rocky Road would be really easy. Watch the ‘holiday ice cream’ or the most recent ice cream video and see how to make chocolate ice cream and then add marshmallows, cherries, candy (whatever you like in your rocky road) and it will be lovely.

    • Rosa Avilés on February 21, 2016 at 3:06 pm

      Plain cookies Customer make them with their chocolate chip chocolate fudge with gummy worms I caught my mudslide

  32. Isabella on June 21, 2015 at 3:08 am

    Gemma,I really love your recipes.But,this recipe is the easiest for me……….I like your recipes a lot………… : D

    • Profile photo of Gemma Stafford Gemma Stafford on June 22, 2015 at 3:52 pm

      Thank you so much for watching, Isabella. I really appreciate it 🙂

  33. heidi on June 22, 2015 at 10:14 am

    Hi there I have just discovered your amazing recipes and love love love them….I was wondering if you could make a bubblegum ice cream for my kids please?

    • Profile photo of Gemma Stafford Gemma Stafford on June 22, 2015 at 10:20 pm

      Hi Heidi,

      I hope to do a bubble gum ice cream really soon. Stay tuned. I’m really glad you like my ice cream 🙂

  34. Yvonne on June 23, 2015 at 12:50 am

    The ice cream base is for 6 proportions ?

    • Profile photo of Gemma Stafford Gemma Stafford on June 25, 2015 at 12:27 pm

      Yes, it makes about 3 pints 🙂

  35. mamacitaPR on June 23, 2015 at 10:48 pm

    Hi Thanks for all the yummy food!Love the new blog,love your YTC hook since the first recipe because enjoy your style and friendliness when you talk make me feel that you really enjoy what you do, it’s raining & with loud thunders right know in VA. and I went to the kitchen to have all the materials ready to make one nutella and one mango…I new my son will be up in no time and this would calm and distract him 🙂 It was a hit!!! so creamy and no over sweet just right he enjoy baking too so tomorrow we have a lovely dessert and some sweets memories….

    • Profile photo of Gemma Stafford Gemma Stafford on June 25, 2015 at 12:43 pm

      Thanks for your comment. Delighted to hear you enjoyed this recipe 🙂

  36. Yolanda on June 25, 2015 at 5:30 pm

    I am not much of a baker but I tried this and it was easy! Thanks so much! Would show you a pic but I can’t upload it. Thanks again!

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2015 at 9:01 pm

      Thanks so much Yolanda, really glad you like ice cream. I am on Instagram and Facebook so feel free to share photos there 🙂

  37. simran sachdeva on July 2, 2015 at 4:38 am

    hey gemma 🙂 i tried making ice cream without the ice cream maker.. but the results were not good 🙁
    i beated the cream for 1 hour with hand beater still no soft peaks appeared. it was same as before
    i used the tetra pack of cream is it okay ?

    • Profile photo of Gemma Stafford Gemma Stafford on July 7, 2015 at 9:18 pm

      oh gosh, that is not good. So the tetra pack of cream is not ideal but I do know other viewers have used it and they said it worked. was the cream cold? do you have any other option for fresh cream?

  38. Maryam Al-mohsen on July 6, 2015 at 11:28 am

    Hi Gemma!
    Ever since this video came out I’ve always wanted to try making it! I finally did and I made pistachio flavored ice cream and Saffron flavored ice cream. It tasted so good not frozen, I can’t wait for it to finally finish freezing!xxx

    • Profile photo of Gemma Stafford Gemma Stafford on July 6, 2015 at 12:07 pm

      Saffron! What a creative idea. I would love to see photos. 🙂

  39. Nieke on July 7, 2015 at 6:49 am

    Hey! Can I take a can of non-sweetened condensed milk and sweeten it myself with honey?
    If so, should I just stir the honey through the condensed milk or should I heat it?
    -x-

    • Profile photo of Gemma Stafford Gemma Stafford on July 7, 2015 at 8:49 pm

      Hi, thats a great question. You don’t have to heat it because the non-sweetend condensed milk is ready to use. Just taste it before you add in too much honey because sometimes the non sweetened can be a little sweet 🙂

  40. Kimberly Ruffin on July 9, 2015 at 9:06 pm

    Saw some of your youtube videos and subscribed to your channel. I look forward to trying your recipes!

    • Profile photo of Gemma Stafford Gemma Stafford on July 10, 2015 at 1:08 pm

      Thanks so much, really glad you my baking videos 🙂

  41. Cheyenne on July 13, 2015 at 3:30 pm

    I love this recipe. Tried it yesterday and the unfrozen product came out really nice and it was even better today when I got to try it! Made a Cookies and Cream with Oreos and a Candy one with Peanut MnMs! Great Recipe so easy to follow!

    • Profile photo of Gemma Stafford Gemma Stafford on July 13, 2015 at 9:20 pm

      Thank you so much, Cheyenne! Those flavors sound lovely and I’m glad you enjoyed them. Thank you for watching my show!

  42. Steph on July 17, 2015 at 1:20 am

    I’m from Hong Kong! And I really like your videos! It’s so freakin’ nice haha

    * would like to suggest a flavour——> TIRAMISU* HAHAHAHAA OMG

    • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2015 at 5:32 pm

      Thanks so much steph, really glad you my recipes and baking videos :). Tiramisu ice cream I will have to do because I have gotten a crazy amount of requests for it. 🙂

  43. Kyrie on July 19, 2015 at 4:55 am

    Hi gemma, i so love your videos.. you are the best, we are here in taiwan.. And gi so wanted to try all your one minute mug cake..its just so hard to find all the ingredients here. But hoping to fulfill it when i get back yo the philippines..

    • Profile photo of Gemma Stafford Gemma Stafford on July 19, 2015 at 7:33 am

      Thanks so much Kyrie, really glad you my baking videos :). Let me know if you need suggestions for alternative ingredients and maybe I can help

  44. Becca on July 21, 2015 at 8:34 am

    Hi Gemma!

    i LOVE your videos, especially this one! i have a question though. so i whipped the cream and added the condensed milk (both were chilled over night) but while whisking it, it started getting thinner instead of getting thicker. i think i probably over-whipped it. is there any way for me to make it thicker once again, like popping it back into the fridge for a while or something? pleeease let me know!

    thanks so much!!

    • Profile photo of Gemma Stafford Gemma Stafford on July 29, 2015 at 2:43 pm

      Did you make sure that all of your ingredients were chilled before using. That will help keep it thick.

  45. Rana on July 25, 2015 at 5:29 pm

    Hi
    If I need jusr to have 2 cups of the ice cream base. Hiw much I should use from the 2 main ingredients
    Thanks

  46. Victoria on July 26, 2015 at 7:33 am

    Hello again, you will be pleased to hear I made two lots of this in UK, with no issues, so definitely the high temperature/humidity in Singapore is a factor.
    So pleased to have mastered it, have left a pot each for my mum and mother in law to enjoy and no doubt pass off as their own!
    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on July 29, 2015 at 12:24 pm

      Thanks for the tip! 🙂

  47. Michelle on July 29, 2015 at 9:38 am

    Hi! Thank you so much for the recipe! I tried a few times and it was great 🙂 Just one question—how much ice cream base does one batch make? Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on July 29, 2015 at 11:41 am

      Thanks for your comment, Michelle. One back makes about 3 pints. Hope this helps 🙂

  48. Bethany on July 29, 2015 at 10:39 am

    Hi Gemma! My favorite flavor is peppermint chocolate mixed with Andes mints. To make chocolate ice cream I just mix 5-6 tbsp cocoa powder into the ice cream base and then add 1-2 tsp peppermint extract. It’s so yummy!

    • Profile photo of Gemma Stafford Gemma Stafford on July 29, 2015 at 11:40 am

      Yum! 🙂

  49. Julie on July 30, 2015 at 12:31 pm

    Your, “no machine icecream”, is the greatest! Huge hit with my kiddos! We enjoyed eating the ingredients as we mixed them to create the recipe, just as much as we enjoyed the finished product! Needless to say this is a great way to bond and enjoy little people! Thank you so much for a fun and delectable recipe!

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 11:27 am

      That makes me so happy to hear, Julie. Delighted you liked this recipe. Thanks for visiting my website 🙂

  50. Timery on July 31, 2015 at 4:54 pm

    Hi Gemma, I saw your videos on YouTube and now I really want to try it. Nevertheless I bought unsweetened condensed milk (probably got too excited about it haha). What should I do?
    Thanks:)

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 12:11 pm

      Thanks for your comment. It is perfectly fine to make this ice cream with unsweetened condensed milk. Let me know how it turns out 🙂

  51. inayah on August 3, 2015 at 9:09 am

    i do love this one.. i never felt bored watched again and again this video..
    yesterday i tried to make my ice cream based.. but it is not working yet 🙁
    I hopw that i can make it next time

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 3:20 pm

      Thanks so much for visiting my website. What did your ice cream base look and taste like?

  52. Cat on August 3, 2015 at 7:42 pm

    Do you make the base fresh each time your making a container of ice cream or can you triple the recipe and freeze it until you want to make something? If you have to make it fresh each time, can you multiple the recipe to do more all at once? If you can freeze it, do you thaw it before mixing in the other ingredients and then freeze again? Hopefully, these are not stupid questions.

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 12:13 pm

      I would suggest making the base fresh each time. That would be the best way to do it. It should be fine to multiply the recipe and freeze it after you’ve added your flavors to the base, too. Hope this helps 🙂

  53. RaNette Free on August 5, 2015 at 9:47 am

    YUM! I picked some fresh huckleberries yesterday and made huckleberry icecream with this method. HEAVEN. Thank you.

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 12:14 pm

      Delighted to hear that! Thank you so much for visiting my website 🙂

  54. Justin on August 5, 2015 at 11:22 am

    hi Gemma,

    We live in Whistler canada. I can only get evaporated milk in a can from the supermarket. Is that the same as condensed milk?

    Regards

    Justin

  55. Elvin Pineda on August 7, 2015 at 4:17 am

    Hi Gemma!

    Me and my partner are Ice Cream monsters and I am so thankful to you, for sharing your oh so delicious but easy peasy to make recipe.

    I hope you can take time to check out the flavors I am able to come up at:
    http://elvinlpineda.wix.com/maarte#!I-Make-Our-Own-Ice-Cream/cv92/55c31d5f0cf265ef515fdb2a

    More power!

    Elvin

    • Profile photo of Gemma Stafford Gemma Stafford on August 7, 2015 at 12:07 pm

      Thanks so much for visiting my website. Really glad you liked this recipe 🙂

  56. Nellie on August 8, 2015 at 2:30 am

    Hi from South Africa. I have just stumbled upon your site & I am hooked! Thank you & can’t wait to watch more videos!!

  57. Mark Cashmore on August 12, 2015 at 5:17 pm

    We tried your No Machine Ice Cream the other day and it was a BIG success. We divided up the base and made one half with chocolate chip cookies and the other half with Almond Peanut Butter, both turned out great. We can’t wait to try some more variations!! We’re wondering, though, if there is a substitute for the sweetened condensed milk, which is higher in sugar. I’ve been reading that there’s no such thing as unsweetened condensed milk, just evaporated milk (which is a much different consistency). Thanks again for the wonderful recipe, we’ve already had requests from friends to give them a sample.

    • Profile photo of Gemma Stafford on August 17, 2015 at 11:57 am

      Thanks for your comment, Mark. Delighted to hear you enjoyed this recipe. You can use low-fat condensed milk. That has less sugar in it and will make your ice cream a little less sweet too. Thanks for visiting my website. Hope this helps! 🙂

  58. elizabethurmson on August 13, 2015 at 6:22 pm

    can you please make butter pecan icecream

  59. dorothy on August 14, 2015 at 9:21 am

    Hello Gemma!
    You are such an inspiration! I honestly can’t believe I just watched a video of how you made a divine ice cream with just two ingredients! But I also need your help. Since I am from Europe I am not quite sure how much is 1 cup of cheesecake and 2 cups of ice cream base, would you please help me and convert the cups into grams? Thank you so much!

    • Profile photo of Gemma Stafford on August 17, 2015 at 12:26 pm

      1 cup of cheese cake is about 224 grams and 2 cups of ice cream base would be about 448 grams. Let me know how it goes for you 🙂

  60. Echa on August 23, 2015 at 6:28 am

    Hello Gemma! I’m so glad i found this blog! You’re such an inspiration! One thing that i want to ask, those heavy cream can be possible to substitute? If it possible, what cream can be substitute with? Because in Indonesia, it’s so hard to find heavy cream. Please answer it, i need ur help:)

    • Profile photo of Gemma Stafford Gemma Stafford on August 24, 2015 at 7:36 pm

      Hi! Thank you for your lovely message. You can use any fresh cream that whips well including an all-purpose cream. I hope you enjoy!

  61. _xxri on August 25, 2015 at 2:17 pm

    i loved the recipe thank u

    • Profile photo of Gemma Stafford on August 25, 2015 at 5:07 pm

      Thank you so much for visiting my website. Really glad you liked this recipe 🙂

  62. Dani on September 4, 2015 at 11:52 am

    Hi Gemma, I’m from Brazil and I’ve been looking for a no machine ice cream recipe for so long. I’m going to try your recipe, and I wanted to know how long do you mix the cream?

    Thanks for all the videos!

    • Profile photo of Gemma Stafford on September 4, 2015 at 7:38 pm

      When whipping the heavy cream, do it till soft peaks form. Be sure not to over-mix as it will turn to liquid when you add in the condensed milk. Hope this helps 🙂

  63. Pournima on September 8, 2015 at 1:26 am

    Dear Gemma, thank you for your recipes. I am from Singapore. I tried ice cream but have a question. As said in your recipe I beat the cream to stiff peak but after adding condensed milk I could not get stiff peak even after 20 mins of beating. I put both ingredients in fridge. May I know what could have gone wrong? Thanks

    • Profile photo of Gemma Stafford on September 10, 2015 at 1:47 pm

      Sounds like you may have over-whipped the cream. Next time try a little bit less mixing (stop just as you notice soft peaks) before you add in the condensed milk. Hope this helps 🙂

  64. Alysha on September 11, 2015 at 6:48 am

    Hey Gemma! I love your easy to follow recipies- As an enthusiastic 11 year old baker, it makes it so much easier. I was wondering if you could give me a way to make mint chocolate chip ice cream since it’s my grandmother’s favorite. Thank you!

    • Profile photo of Gemma Stafford on September 11, 2015 at 12:22 pm

      Thanks for you comment, Alysha! Check out my other ice cream recipes for my mint ice cream flavor. You’re going to love it 🙂

  65. Suhani on October 2, 2015 at 12:31 am

    Hey gemma..i just loved ur recipes..thy r so easy to make n simply awsum in taste..can u pls give me recipe of making condensed milk as at my place its pretty expensive to buy it frm mrkt

    • Profile photo of Gemma Stafford on October 8, 2015 at 1:58 pm

      Check out my non-dairy ice cream for the condensed milk recipe. Hope this helps 🙂

  66. Ri Ri on October 3, 2015 at 9:14 am

    Hi Gemma! I am a big fan of yours. I love to watch baking and cooking videos. I also love to bake and cook. I am planning on making your no machine ice cream sometime in the future. Maybe this next summer cause it gats pretty hot here in the summer. Thank you for your wonderful and creative videos! I love them!

    • Profile photo of Gemma Stafford on October 7, 2015 at 10:26 pm

      Delighted to hear that. Thank you so much for visiting my website 🙂

  67. Lionel C. on October 5, 2015 at 2:49 pm

    Hi Gemma !

    Thanks a lot for this simple recipe 🙂

    I’m about to whip cream with machine, and I have a question : about how long I have to whip cream to obtain stiff peak forms ?

    Thanks in advance

    • Profile photo of Gemma Stafford on October 6, 2015 at 6:45 pm

      It should only take a couple minutes. Be sure not to over-whip your cream. Hope this helps 🙂

  68. Michelle P. on October 15, 2015 at 6:13 am

    Hello Gemma
    I love your baking recipes 😉
    They are awesome for a amateur like me 😉
    My boyfriend and I bake once in a while.
    So thanks from Denmark!
    Hope you have a nice day/evening
    Michelle

    • Profile photo of Gemma Stafford on October 15, 2015 at 11:21 am

      Thanks so much for visiting my website, Michelle. Really glad you like my recipes 🙂

  69. Vivien Sayapal on October 18, 2015 at 1:25 am

    I like all of your creations! Bake more and more and more!
    Thanks for all of your recipes!
    Mwuuaaahhhh!! :*
    <3

    • Profile photo of Gemma Stafford on October 27, 2015 at 6:55 pm

      Thanks so much for visiting my website. Stay tuned for more 🙂

  70. Margie Octavio on October 22, 2015 at 8:00 am

    Hi!

    Thank you very much Gemma for the wonderful recipes. I like best your 2-ingredient ice cream. Hope to watch more of your videos.

    Margie
    Philippines

    • Profile photo of Gemma Stafford on October 27, 2015 at 6:29 pm

      Thanks so much for visiting my website! 🙂

  71. Tammy :) on October 24, 2015 at 6:30 pm

    I.LOVE.YOUR.RECIPES!!! I want to make my own you tube channel on how to make homemade recipes. Can I use your recipes for it? I’ll make sure to give you credit and ask them to check out your site, because it’s awesome! 😀

    • sophia on November 1, 2015 at 8:27 am

      the recipe is really good because its so easy to make.. and the idea of showing it by not using ice cream machine…

      me and my cousin really loves eating ice cream so im so glad knowing you made such an easy to make ice cream recipe..

      thank you

      • Profile photo of Gemma Stafford on November 3, 2015 at 7:19 pm

        Thanks Sophia! Really glad you liked this recipe 🙂

  72. Shu on November 8, 2015 at 8:20 am

    Hi Gemma 🙂 I am Shuhada from Malaysia. i would like to know what brand of whipping cream that you used? in my country, easiest brand i will used is Anchor (UHT Whipping Cream). can i used a simple measurement for base? i made it as a 1 cup of sweetened condensed milk and 2 cup of UHT Whipping Cream? Can i? I really want you to comment it 😉 i am newbie here. thanks a lot!

    • Shu on November 17, 2015 at 10:04 pm

      Hi Gemma 🙂 I am Shuhada from Malaysia. i would like to know what brand of whipping cream that you used? in my country, easiest brand i will used is Anchor (UHT Whipping Cream). can i used a simple measurement for base? i made it as a 1 cup of sweetened condensed milk and 2 cup of UHT Whipping Cream? Can i? I really want you to comment it ? i am newbie here. thanks a lot!

      • Profile photo of Gemma Stafford on November 18, 2015 at 6:24 pm

        Thanks for your comment, Shuhada. That brand of cream should be fine to use. This recipe works best if you follow the exact measurement I’ve listed in the ingredients list. Let me know how your ice cream turns out 🙂

  73. razan on November 14, 2015 at 12:47 pm

    Hi,

    Where can I find the containers?

    Thanks

    • Profile photo of Gemma Stafford on November 17, 2015 at 6:55 pm

      I found mine on amazon.com. Hope this helps 🙂

  74. Hai on November 15, 2015 at 12:56 am

    Hi Gemma, thank you for sharing the recipes. Your profession and passion are really a big inspiration for me in baking which I found it really hard and complicated to do before 🙂

    • Profile photo of Gemma Stafford on November 17, 2015 at 6:47 pm

      Thank you so much for visiting my website. Really glad you like my recipes 🙂

  75. ishikhaa surnam on December 5, 2015 at 1:59 am

    hi Gemma! can I know for how many people does the ice-cream serve?

    • Profile photo of Gemma Stafford Gemma Stafford on December 5, 2015 at 7:50 am

      Hi, this recipe makes 3 pint tubs so it will serve around 6-8 people 🙂

  76. Susan on December 11, 2015 at 12:11 pm

    Hi Gemma!! I just want to say that the ice cream is the bomb!! I just made some last night and had some this afternoon, so good. Just one question though. Is there any way to make the base less sweet? This is a very decadent desert, almost boarders on too sweet. I looked at the Fat Free condensed milk and it actually had a few grams more of sugar than the full fat version. Any ideas?

    • Profile photo of Gemma Stafford on December 14, 2015 at 8:16 pm

      Thanks so much for your question, Susan. You can use fat-free or low-fat sweetened condensed milk for this recipe. That should help make it less sweet. Hope this helps 🙂

  77. Edward on December 23, 2015 at 9:37 pm

    I love the ice cream and today I tried making strawberry ice cream. It’s delicious, but the top seems to have slight frozen ice crystals, like freezer burn.I made a strawberry puree with 2 pounds of strawberries, then put half of the puree (a little over a cup) in the full amount of ice cream base, then swirled the rest. Could that have caused the ice crystals on top? And what would you suggest as a better measurement for Strawberry Ice Cream? Thanks for any help!

    • Profile photo of Gemma Stafford on December 24, 2015 at 9:09 pm

      Thanks for visiting my website, Edward. Try adding vanilla extract to your ice cream before freezing. The alcohol in it should help keep it from freezing solid and developing ice crystals. Hope this helps! 🙂

      • Edward on December 26, 2015 at 6:59 am

        Thanks for the Christmas comment! I did put a cap full of vanilla into the mix. Could it have been too much strawberry puree? I did make the puree from 2 pounds of strawberries and 2/3 cup of sugar, if that helps. I mixed half directly into the ice cream and swirled the other half.

  78. abby on December 29, 2015 at 7:01 pm

    hi gemma!!! I’m from Malaysia
    i always love your video… :X :X ..it makes look that cooking AND baking was so easy. i wish that i can baked like you.. because i love baking so much. just want to know how do we know that cream is stiff peak? thanks gemma..

    • Profile photo of Gemma Stafford on December 30, 2015 at 6:58 pm

      Thanks so much for your sweet comment, Abby. As soon as the cream starts to look like peaks, then you’re ready for the condensed milk. Hope this helps 🙂

  79. May on December 30, 2015 at 8:50 pm

    Hi, I’m from Malaysia. Had try but fail. The cream did turn into peak foam but when I put in the condensed milk & little vanilla essence it become liquid… what when wrong? but will try again with less condensed milk. thanks.

    • Profile photo of Gemma Stafford on December 31, 2015 at 5:31 pm

      Thanks for your question, May. Sounds like you have over-whipped the cream. Next time mix till it just starts to form soft peaks, then add the chilled condensed milk. Hope this helps! 🙂

  80. Fernanda Garza on January 5, 2016 at 3:23 pm

    Hy Gemma! I lov your videos. I have a question, how can i make cholate raffaelo ice cream? O could you show me how; please? Thanks. 🙂
    Saludos!

    • Profile photo of Gemma Stafford on January 5, 2016 at 6:33 pm

      Thanks so much for visiting my website, Fernanda. I will add your request to my list 🙂

  81. Yona on January 15, 2016 at 2:48 am

    Hi Gemma! I love watching your awesome videos..
    I tried the ice cream recipe and it was great and so simple to make.. The frozen hot chocolate is my fave 😀
    But I wanna ask one thing, can I keep the rest of the ice cream based in the fridge and add the flavour later or the next day?

    • Profile photo of Gemma Stafford Gemma Stafford on January 15, 2016 at 4:47 am

      That’s fantastic, I’m delighted you like it. It looses it’s volume if you leave it in the fridge over night. The best to is to use it up and freeze it after whipped. If you want next time just make 1/2 of the recipe 🙂

      • Yona on January 15, 2016 at 5:15 am

        Thanx for the reply, Gemma! Love from Indonesia.. 🙂

  82. Cathy on January 16, 2016 at 12:47 pm

    Thank you so much for your receipes they are awesome my family loves them. The ice cream is amazing

    • Profile photo of Gemma Stafford Gemma Stafford on January 16, 2016 at 6:07 pm

      Fantastic! great to hear 🙂

  83. refinnej1815@gmail.com on January 19, 2016 at 11:04 pm

    THANK YOU I MADE IT FOR MY FAMILY AND THEY LOVE IT I MADE 6 FLAVORS COCONUT, MANGO, STRAWBERRY, CHOCOLATE CAKE, ALMOND AND KIT KAT I CAN’T WAIT TO TRY NEW FLAVORS

    • Profile photo of Gemma Stafford on January 20, 2016 at 7:16 pm

      That’s great! Really glad you liked this recipe 🙂

  84. Fiena on January 20, 2016 at 6:26 am

    I love your website so easy to use..i pretty much baking whole week from your website lol love your recipes so simple and delicious!

    • Profile photo of Gemma Stafford on January 20, 2016 at 7:09 pm

      Thank you so much, Fiena. I really appreciate it 🙂

  85. chris on January 20, 2016 at 10:47 pm

    Amazing I made a mango spicy pepper ice cream absolutely incredible. With mango pieces and mango reaper pepper candy. The base is sweet enough to help sway the pepper extreme heat and the mango goes great with spice. Thanks so much for the recipe!!

    • Profile photo of Gemma Stafford on January 21, 2016 at 1:13 pm

      Very creative! Thanks so much for visiting my website, Chris. 🙂

  86. Daniel Lundahl on January 23, 2016 at 9:23 am

    I love your personality in the video and your simplicity in the recipe.
    One of my favorite childhood candies was salt water taffy (would love to see a recipe on that) so I went down to the local general store and purchased a box.
    I melted them down and swirled the mixture (in like flavors) with the base to make an amazingly delicious treat.
    I also made a quirky “Fudgy Beet” flavor where I roasted the beets to bring out their naturally robust and sweet flavors and swirled the juices with some decadent fudge from Kilwin’s Chocolates.
    Thanks so much again for the wonderful video and delicious recipe. I can’t wait to see what other adventurous and decadent flavor combinations I can come up with next. 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on January 25, 2016 at 1:51 pm

      Hi Daniel,

      Thank you so much for your message. I’m delighted you like my recipes. I have only had taffy since moving to the US but i do love it and bet it would work great in Ice cream.
      If you haven’t already seen it make sure to check out my New No Machine frozen yogurt video. If you liked the ice cream you will love that also I think.

      Best,
      Gemma.

  87. bonnie on January 25, 2016 at 4:40 pm

    need the recipe to regular ice cream

    • Profile photo of Gemma Stafford Gemma Stafford on January 25, 2016 at 6:36 pm

      Hi Bonnie,

      The recipe for the regular ice cream is the recipe for cream and condensed milk. It’s the first recipe you see on this page.

      Happy Ice cream making 🙂

  88. Thais on January 31, 2016 at 6:14 pm

    Hi Gemma! It’s awfully hot today where I live in Brazil, so I decided to make this recipe… it turned out great! I mixed in some chopped strawberries, it’s to die for. I love it because good quality ice cream, with no trans fats or bizarre additives, are either very expensive or hard to find. And this recipe yields a lot more than I expected. Thank you!

    • Profile photo of Gemma Stafford on February 15, 2016 at 2:35 pm

      Delighted to hear that. Thanks so much for visiting my website, Thais 🙂

  89. Joanne Koven on February 4, 2016 at 5:03 pm

    Hi Gemma…I’m from Malaysia…Just found ur website and I’m in love with ur recipes… Can fresh cream topping be used instead of whipping cream for ur ice cream base…

    • Profile photo of Gemma Stafford Gemma Stafford on February 5, 2016 at 8:55 pm

      Hi Joanne,

      Do you mean the nestle cream? if so then yes you can use that.

  90. Reed GAllagher on February 8, 2016 at 4:32 pm

    Hi! For the base recipe, how many cups does it make? Thanks!

    • Profile photo of Gemma Stafford on February 8, 2016 at 5:47 pm

      About 3 pints. Hope this helps 🙂

      • Ashton Walker on February 8, 2016 at 5:57 pm

        If it makes 3 pints of the base, that means it makes 6 cups of base?

        • Profile photo of Gemma Stafford Gemma Stafford on February 9, 2016 at 12:34 pm

          yup that’s right 🙂

  91. Henrietta on February 19, 2016 at 1:09 am

    Hi Gemma,

    That’s for this great tutorial! I can’t believe how easy it is to make ice cream at home without using any machine! I made vanilla ice cream for my husband for Valentine’s Day (our first as married couple!) and he loved it!

    One thing about this recipe … I find it a little bit on the sweeter side and was wondering if there is a way to cut down the sweetness a bit?

    Thanks!!!

    • Profile photo of Gemma Stafford on February 19, 2016 at 10:23 am

      Thanks so much for your comment and visiting my website, Henrietta. If this recipe is too sweet, try using low-fat or non-fate condensed milk. That should help. Let me know how it goes 🙂

  92. Shandrea J on February 19, 2016 at 5:19 pm

    Hi! Your No Ice Cream Machine ice cream is amazing!!! I just tried it for Valentine’s day & it was a hit!
    Question: what is the typical shelf life for this ice cream???

    • Profile photo of Gemma Stafford on February 19, 2016 at 7:05 pm

      Thanks so much for your comment. You can keep this ice cream in the freezer for up to 2 weeks. Hope this helps 🙂

  93. Mejuez on February 28, 2016 at 2:03 pm

    Nice recipe! Easy to make.. I already sell it with my own label..

    Thanks for idea 🙂

    • Profile photo of Gemma Stafford on February 29, 2016 at 10:57 am

      Hi Mejuez, that is great, well done oyu,
      Gemma 🙂

  94. Caitlin on March 1, 2016 at 2:06 pm

    Hi Gemma
    I am a big fan❤️
    I was wondering if you could use double cream with condensed milk?
    Thank youXx

    • Profile photo of Gemma Stafford on March 1, 2016 at 2:31 pm

      Hi Caitlin, Yes! if you are saying double dairy cream from cows milk, it is called different things in different countries. But if it will whip up, and hold its shape it will work perfectly. Thank you for your kink comments, Gemma 🙂

  95. ruqaiyah on March 16, 2016 at 6:52 am

    the icecreams looks lovely and delicious … cant wait to try them asap…

    • Profile photo of Gemma Stafford on March 16, 2016 at 2:13 pm

      Thank you so much for your kind comments,
      Gemma 🙂

  96. Bex on March 19, 2016 at 9:04 am

    Hi Gemma

    I love your recipes especially this one i have already tried honeycomb (crunchie) malteaser cookies “n” cream and i am about to try strawberry cheesecake with strawberry puree biscuits
    cream cheese and the base, thank you for making these recipes and could you try nutella ice-cream if you can

    • Profile photo of Gemma Stafford on March 20, 2016 at 4:48 am

      Hi Bex,
      Now I know why you want the puree!
      Nutella is a great ingredient, and I will add this to my list, thank you,
      Gemma 🙂

  97. Bex on March 19, 2016 at 9:07 am

    Could you post on how to make strawberry puree please

    • Profile photo of Gemma Stafford on March 20, 2016 at 4:46 am

      Hi Bex,
      This is really simple.
      Blend a quantity of strawberries with icing sugar to taste. Add a little lemon juice to keep the color bright, push through a strainer/sieve, and there you have it!
      Gemma 🙂

  98. Bella on March 23, 2016 at 11:01 pm

    Hi Ms. Gemma! Thank you for sharing this. Really love your 2-ingredient ice cream recipe. May I ask what can be a substitute for whipping cream? Many thanks! 🙂

    • Profile photo of Gemma Stafford on March 24, 2016 at 6:16 pm

      Hi Bella,
      Unfortunately there is no substitute for whipped dairy cream, in this recipe. Do try the dole whip recipe, or the frozen yogurt recipes here on the website,
      Gemma 🙂

  99. Alina on March 26, 2016 at 2:25 am

    Hi Miss Gemma,
    I dicovered your channel few days ago and Im a huge fan of your wonderfull recipes. They are so easy to make and look delicious. I cant wait to try them and ur no machine ice cream.for the cream i get dream whip sachets over here. In which i have to add milk and whip to get its soft peaks. How do i measure the right quantity for making ice cream..im a bit confused.please help me

    • Profile photo of Gemma Stafford on March 26, 2016 at 5:32 am

      Hi Alina,
      Thank you for your kind comments. Dream whip is not cream! for this recipe you need full fat dairy cream, from cows milk, nothing else will work.
      I am sorry to say that dairy cream is not available everywhere.
      Gemma 🙂

  100. Gitit on March 27, 2016 at 9:57 am

    Hey Gemma,
    I love your channel and recipes, only i am Diabetic and so i avoid sugar, and most of the time i just replace the sugar in your recipes with a substitute.
    only in this recipe I have came across with a problem, as I cant find unsweetened condensed milk in my country, is there anyway to make it at home without sugar?
    Gitit

    • Profile photo of Gemma Stafford on March 28, 2016 at 3:57 am

      Hi Gitit,
      Can you buy evaporated milk? Evaporated milk is really an unsweetened version of condensed milk, though it may be more liquid in some forms.
      It really does depend on where you live, it is all in the name,
      Gemma 🙂

  101. Kimmy on April 4, 2016 at 3:03 am

    Hi Gemma,

    I’m dying to try your ice cream recipe because it looks simple and only with 2 ingredients but can I substitute the heavy whipping cream with full cream milk?

    Many thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on April 4, 2016 at 9:02 am

      Hi Kimmy,
      NO! you need to be able to whip the cream until it is thick, this is impossible to do to milk,
      Gemma 🙂

  102. Susan on April 6, 2016 at 10:19 am

    Hi Gemma,
    Your ice cream receipes are so fantastic, i made it and my daughter love it so much!..so do i ??. Its creamy and taste really good, just one problem that my husband said its smell so milky, so i just wondering if i could face the milky smell by reducing the condensed milk, and put either melt sugar, or flour sugar for the sweet ? Or maybe honey ? Could you give me an advice ?
    Thank you,
    Cheers
    Susan

    • Profile photo of Gemma Stafford Gemma Stafford on April 7, 2016 at 2:50 am

      Hi Susan,
      The balance of condensed milk to cream is important in this recipe. You can mask the milky flavour for your husband by adding flavors such as coffee, chocolate and fruits. I hope that helps,
      Gemma 🙂

      • Susan on April 8, 2016 at 7:52 am

        Hello Gemma,
        Thanks for the advise, i will try it ?…
        Cheers
        Susan

        • Profile photo of Gemma Stafford Gemma Stafford on April 8, 2016 at 2:43 pm

          Hi Susan,
          Good, you do that and I hope you get this right for your family,
          Gemma 🙂

  103. Oindrilla on April 10, 2016 at 4:56 pm

    Hi gemma,
    A big thank you to you..i absolutely loved your recipe.icecream is my second love(first one being my husband ofcourse..:D) and so you can guess how happy i am after having such a good result on the first trial.again thank you.

    • Profile photo of Gemma Stafford Gemma Stafford on April 11, 2016 at 2:08 am

      Hi Oindrilla,
      Thank you for your kind words, I am happy when you are happy!
      Gemma 🙂

  104. DeMarco on April 12, 2016 at 9:40 pm

    Hi Gemma!

    If I wasn’t a “Bold Baker” before I definitely am now. The second I saw your video for the two ingredient ice cream I was ready to give it a try. I made it for the first time tonight and it was so easy! I have just put it in the freezer so I’ll get to taste it frozen tomorrow, but it is delicious even while it still isn’t frozen. My mom tried it and she loves it already. It’s just the two of us in the house and the recipe makes a lot of ice cream so I think I’m going to be the “Ice Cream Man” of my family by forcing them to take some of my leftover ice cream 🙂

    Thank you for the awesome recipe!

    DeMarco

    • Profile photo of Gemma Stafford Gemma Stafford on April 13, 2016 at 10:44 am

      Hi DeMarco,
      Thank you so much for your kind words, I am happy that you are happy!
      Gemma 🙂

      • DeMarco on April 14, 2016 at 2:22 pm

        Hi Gemma!

        I made your ice cream and it is delicious, but I was wondering if there is a way to make it softer. I put it in the freezer over night and it was really hard and not very easy to scoop. Is there something that I did wrong? Do you have any tips for me to make it softer and easier to scoop in the future?

        Thanks a ton!

        DeMarco 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 1:41 pm

          hi there DeMarco,
          This should be a scoop-able ice cream if the ingredients are the same as mine, so full fat dairy cream, and condensed milk, that is all really,
          Gemma 🙂

  105. Anthony on April 19, 2016 at 9:14 pm

    Hi gemma i have a question im gonna try to your recipe on my day off but i just wondering can i use heavy whipping cream in this im from the U.S and im kinda curious what prevents the ice cream from freezing solid?

    • Profile photo of Gemma Stafford Gemma Stafford on April 20, 2016 at 1:55 am

      Hi Anthony,
      Thank you for being in touch. The high fat content, and low water content is what allows the ice cream to stay scoop-able. Fats do not freeze in the same way as water, and do not crystalize either. Heavy whipping cream is ideal for this, provided we are talking dairy cream?
      Gemma 🙂

  106. Cassandra R on April 22, 2016 at 11:06 am

    I made this yesterday with my son and for extra flavor we added vanilla caramel coffee creamer. We added extra vanilla to half and cocoa powder to the remaining half. It is delicious, creamy and scoops perfectly 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on April 22, 2016 at 11:12 am

      Hi Cassandra,
      That does sound like a brilliant combination of flavors. I am so happy you are experimenting with this and enjoying the results, stay tuned,
      Gemma 🙂

  107. Opan on April 25, 2016 at 8:44 am

    I just bought whipped cream powder to try this recipe. As written on the box, cold / ice water is needed to make whipped cream. Can I substitute cold / ice water with cold UHT milk to get better whipped cream?

    • Profile photo of Gemma Stafford Gemma Stafford on April 26, 2016 at 3:55 am

      Hi Opan,
      do not do this! It is unlikely that this will work. I use fresh dairy cream, double cream, 49.4% fat content in my ice cream recipe. Nothing else will do as far as I know, but you may discover something!
      Gemma 🙂

  108. Vera on May 6, 2016 at 12:49 am

    Hi! I’m making ice cream for mother’s day and we have 11 guests coming. Is this enough to serve everyone or should I make it double?

    • Profile photo of Gemma Stafford on May 6, 2016 at 1:18 pm

      Thanks so much for your comment. This recipe makes about 3 pints. Each pint is about 4 servings. So, this should be enough, but if you want to stay on the safe side, I would recommend doing the recipe x1.5 or double. Hope this helps 🙂

  109. Tee on May 15, 2016 at 5:12 am

    Hi, Gemma, may i know will the heavy cream in stiff peak or soft peak influence the final product? and can i use uht whipping cream? Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on May 16, 2016 at 1:05 pm

      Hi Tee,
      No! I am sorry, this will not work for you. It really needs to be full fat dairy cream about 49% fat solids. I know this is not so easy to get everywhere around the world.
      Gemma 🙂

  110. Saadet on May 17, 2016 at 4:48 am

    Hello Gemma,
    how can I make hazelnut ice cream?
    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on May 17, 2016 at 9:06 am

      Hi Saadet,
      This is usually in combination with another ingredient, like chocolate. Nutella is a great hazelnut flavor (http://www.biggerbolderbaking.com/?s=Home+made+nutella) this is my home made one. You will need to dry the hazelnuts in an oven or on a dry pan before you blitz them to add to ice cream, I am not sure they will be great on their own 🙂

  111. GemmaRocks on May 23, 2016 at 6:21 am

    Hi Gemma,
    I am 12 yrs old and I tried this with one of my BFFs. We both were sure if it would work at first but the result just astonished us, it was creamy,rich and sweet. We shared with our family and neighbors and they were all impressed and found it delicious.
    Thanks For The Recipe

    • Profile photo of Gemma Stafford Gemma Stafford on May 23, 2016 at 11:53 am

      Hi there,
      That is just great, and well done to you for sharing!
      Gemma 🙂

  112. Shai on May 24, 2016 at 1:44 pm

    Hi Gemma,
    How much funfetti frosting do you use for the Birthday Cake ice cream?
    Love your recipes and videos. Thanks!

    • Profile photo of Gemma Stafford on May 25, 2016 at 12:31 pm

      Thanks for your question. If you read through the recipe you can see the exactly measurements for the birthday cake ice cream recipe. Hope this helps 🙂

  113. Cristina on June 1, 2016 at 6:08 pm

    I need your help I want to make a strawberry ice cream but what part of the strawberry cheesecake ice cream ingredients I put do and don’t.

    • Profile photo of Gemma Stafford on June 2, 2016 at 3:16 pm

      Thanks for your question. You will need to leave out the cream cheese, and keep the strawberry puree. Hope this helps 🙂

    • Profile photo of Nikita Nikita on June 7, 2016 at 11:20 am

      You could do it like the mango one, just replace the mango puree with strawberry puree. Make sure to puree with some sugar as Gemma guides and don’t forget to leave some strawberry pieces not pureed to add more texture. Hope this helps! 🙂

  114. Eric on June 3, 2016 at 11:56 am

    Hi Gemma,

    I mixed the cream and some peaches, the ice cream tasted fine but it was kind of greasy. Is it supposed to be like this? Is it cos my cream was not whipped enough?

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2016 at 3:37 am

      Hi Eric,
      I think it may be the type of cream, though I do not know. I use a full fat dairy cream, from cows milk, which has to be kept in the chill cabinet. Depending on where you live you may not be able to find this. This is the only thing which will work for this recipe,
      Gemma 🙂

  115. Profile photo of Nikita Nikita on June 7, 2016 at 11:12 am

    Made cookies and cream ice cream yesterday. No machine success! Everyone loves it, even my mom says ‘It tastes like gourmet, yummy’ who isn’t too fond of sweet. My sister specially is craving for it whom I’ve not allowed more than a few sneaky bites as I’d like to share my creation on the site (3 scoops, Gemma style!) Thank you for the amazing recipe. Would love to try out more.

    • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2016 at 11:49 am

      Hi Nikita,
      I am so happy that you are getting on well with my recipes, thank you for being in touch, and for your kind support,
      Gemma 🙂

  116. amelia garner on June 8, 2016 at 10:27 am

    Hi Gemma only just came across your video on youtube, your recipe looks amazing and very yummy, can i use elmlea double cream, I really want to try this out, you present your videos beautifully, thank you ……

    • Profile photo of Gemma Stafford Gemma Stafford on June 9, 2016 at 2:41 am

      Hi Amelia,
      This cream has been treated to last longer. If you can whip it to firm peaks, then you can use it. I use a fresh cream, from cows milk, nothing added, nothing taken away. I can get this easily, though I do know this is not possible for everyone. So, give it a try, if it whips it should work well for you,
      Gemma 🙂

  117. Profile photo of Afreen khan Afreen khan on June 13, 2016 at 3:53 pm

    Hi Gemma
    I found u on YouTube making machine free ice creams in great flavours..fell down in love wid ur way of simple teaching techniques and subscribed ur channel immediately.
    Plz teach me how to make black current ice cream in a very simple way at home. This flavor is very popular in India and my son loves it a lot. Waiting for the positive response.

    • Profile photo of Gemma Stafford Gemma Stafford on June 14, 2016 at 2:28 am

      Hi Afreekkhan,
      I love black currents, they are also a great favorite in Ireland where I come from. I would first of all make a compote. Take 8 oz of black currents, one tablespoon of sugar, and 3 tablespoons of water. Place in a pot, on a low heat and allow the sugar and the fruit to ‘melt’. When the sugar is melted bring to high heat for a minute or so. You do not need it to turn to jam, just to preserve it. allow to get cold, then swirl through the ice cream base. You do not want a set jam, so do not over boil. Give this a try, it is also delicious with yogurt and will keep in the fridge for a week or so,
      Gemma 🙂

      • Afreen khan on June 15, 2016 at 5:19 am

        Thanx a ton Gemma for ur quick reply. I am gonna make this recipe today.waiting some more awesome recipes from you. Really you are simply superb. You made mother’s life,like me..much easier. Now I can make ice creams of my son’s and hubby’s choice at home. It happened just becouse of you only. You made me proude in my family.
        Really great full of you.

        • Profile photo of Gemma Stafford Gemma Stafford on June 15, 2016 at 1:18 pm

          Hi there,
          Thank you for being in touch and for your very kind words. I do hope you managed to find the correct cream for this, I know it is not available everywhere,
          Gemma 🙂

  118. Profile photo of cookiehamster23 cookiehamster23 on June 15, 2016 at 6:25 am

    Hi Gemma! I’m going to make chocolate ice cream for my sister’s b-day. I watched your Ben and Jerry’s ice cream video to find out how to make chocolate ice cream, but I was wondering, for one recipe of no-machine ice cream, how much chocolate do i need to melt?
    Thanks so much!
    Ida
    P.S. I love your videos 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 15, 2016 at 1:15 pm

      Hi there,
      That is so nice of you! I am hoping that you can get the correct cream for this recipe, full fat fresh cream from cows milk, this is most important. do you mean that you want to make just one portion? You will need to divide the recipe by about 1/3 for this. I hope you get to make this for your sister,
      Gemma 🙂

  119. Profile photo of cookiehamster23 cookiehamster23 on June 15, 2016 at 1:25 pm

    Gemma, Thanks so much for your quick reply. Actually what I meant was, for a full recipe (14 oz condensed milk and 2 cups heavy whipping cream) if i wanted to make the base chocolate, how many ounces of chocolate should i melt to add to the ice cream base. Thanks! 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 15, 2016 at 2:12 pm

      Ah! I would a good cocoa powder for this, it will blend very well with the condensed milk, and make it less sweet. For a good strong flavor use 6 teaspoons to the mix, that is two tablespoons, or just four if you want to make it lighter. If you choose you use a melted chocolate use a good 70% cocoa solids chocolate, plain semi sweet, and I would use 6 oz.
      Gemma 🙂

      • cookiehamster26 on June 15, 2016 at 4:53 pm

        Thank you!

  120. Profile photo of MunkyPunky MunkyPunky on June 18, 2016 at 5:53 am

    Hi, Gemma. My brother and I are making this for our 73-year old Dad, for Father’s Day tomorrow. We’ve decided to use Aero chocolate for extra flavour. I’m going to try out the tip you gave to Cookiehamster26, to add cocoa powder to the condensed milk. Thanks for this and all your other fantastic recipes.

    • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2016 at 11:43 am

      Ha ha! good job, I think this will be delicious! I do hope all of the Dads have a great day tomorrow, they are often forgotten in the busy lives we lead!
      Gemma 🙂

  121. Profile photo of Yoshyahu Yoshyahu on June 20, 2016 at 4:41 pm

    Hi Gemma, I really love this idea and the frozen yogurt one as well. However, the flavor is very much like frozen whipped cream more than like vanilla ice cream I am used to. Is it supposed to taste this way? I was hoping for something a little more familiar.

    • Profile photo of Gemma Stafford Gemma Stafford on June 21, 2016 at 2:34 am

      Hi Yoshyahu,
      When made with the ingredients I use, fresh dairy cream and condensed milk, with added flavors, the ice cream is rich and creamy. The store bought ice cream, which is what you may be used to, can be made in many and varied ways. Some are egg custard based, these are usually artisan ice creams, and others are made from many ingredients which are stabilized. This is what it is, very plain, rich, simple and natural. the flavors you add will change the texture.
      Gemma 🙂

  122. Olivia bowman on June 22, 2016 at 5:28 am

    Hi gemma,I made your cookies and cream ice cream,but the cream were I live does not wipe up well anyway I just put it in the freezer and have being storing it every hour and it turned out great

    • Profile photo of Gemma Stafford on June 23, 2016 at 7:58 pm

      Thanks for your feedback Olivia. I’m glad you liked this recipe 🙂

  123. Adam on June 23, 2016 at 8:18 am

    Gemma,
    This recipe is great, but it is a bit to rich for some of our family members. What would be your recommendation to lighten up the recipe without losing the awesome constistancy of the ice cream at the end? Maybe using something other than sweetened condensed milk?

    • Profile photo of Gemma Stafford on June 23, 2016 at 8:21 pm

      Sorry Adam, you will need the condensed milk for this recipe. If you prefer, you can use low fat or fat free condensed milk. Hope this helps 🙂

  124. Laura on June 26, 2016 at 6:09 pm

    Hey Gemma,
    Do you have a recipe for cookie dough ice-cream? If not how much cookie dough should I use? I love your videos and recipes.❤
    Laura

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2016 at 7:58 pm

      Hi Laura,

      I sure do, here you go . The dough you use is my edible cookie dough

      Good luck 🙂

  125. James G on June 28, 2016 at 1:14 am

    Hi Gemma,

    I love your tutorials! Finally able to make ice cream on my own at home.

    After 2 tries, I’ve realised that my ice cream is a bit too creamy for our taste. Is there any way to not make it taste to creamy?

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2016 at 10:31 pm

      Hi James,

      I have heard that a bit and there is not a whole lot I can do about it except just make sure it is nice and whipped up to make it airy. It is creamy,I agree.

  126. Rooms on July 9, 2016 at 1:42 pm

    Thanks for the cool recipe! Mine had a nice taste but the texture was very strange & didn’t resemble that of ice cream much at all. It was very dense, creamy, chewy and almost buttery. I can’t figure out where I went wrong.

    • Profile photo of Gemma Stafford Gemma Stafford on July 10, 2016 at 3:14 am

      Hi there,
      I suppose we are not used to having ice cream which has fresh cream included in the recipe. Fresh cream is the foundation for butter. If you continue to whip fresh cream it will actually turn into butter, leaving behind the whey. We are more used to ice cream, which is churned, and is based on a custard which freezes as it is churned, this is a whole different experience. adding the fruits and flavors tends to balance this out. but it is very rich!
      Gemma 🙂

  127. Jules on July 13, 2016 at 2:19 am

    Hi Gemma!

    I tried your recipe yesterday. Sweetened condensed milk is not very common in Germany but luckily I work right next to a Russian supermarket where they have all kinds of condensed milk!

    So I made the base and it turned runny when I combined the 2 ingredients and then it separated so I had to throw the first batch away. =(

    After sulking 15 minutes I put cream and condensed milk into the freezer for 15 minutes and tried again. The cream got more stiff and the combining worked wonderfully! The base is pretty sweet already for my taste so I wouldn’t add something sweet on top of it. I bought unsweetened peanut mousse (crunchy), mixed it in and put it in the freezer overnight. It turned out delicious!!

    I can’t wait to try other flavours! Any recommendations for flavours that add no sweetness?

    • Profile photo of Gemma Stafford Gemma Stafford on July 13, 2016 at 1:36 pm

      Hi Jules,
      I am only concerned about your cream! I am not sure if this is fresh dairy double cream! if it were it would not separate, if not WELL DONE YOU! you managed to rescue it. Other than that the condensed milk is sweet, it is essential to it. To cut the sweetness do try my Mocha/coffee flavor, to die for, or use unsweetened cocoa powder, the best you can get, try two tablespoons to the base, check the flavor and add more if you like. the addition of fruit such as sieved raspberries will also cut the sweetness. Remember what you did with the base though, because if you are not using full fat cream, you have invented your own recipe!
      Gemma 🙂

      • Jules on July 15, 2016 at 6:13 am

        Thank you for your recommendations! I’ll try the chocolate & coffee one!

        We don’t have that many cream options here. I just used common whipping cream (30% fat). But as I said I had to throw the separated base away and started anew with colder ingredients so I didn’t actually manage to rescue anything. 😉
        The peanut icecream survived only 2 days…damn that was good.

        • Profile photo of Gemma Stafford Gemma Stafford on July 15, 2016 at 7:53 am

          Hi Jules,
          yes, this cream thing is a big issue for lot of people. In countries where there is no dairy industry, there is no real cream. This is hard for me to understand as it is such a big part of how I grew up in Ireland. The cream there is thick enough ‘to trot a mouse on’, as one may say! It is so widely used and until recent years there was only one, thick, double cream, about 49% fat content. It thickens in a few seconds when it is really fresh, will turn to butter in moments if over-whipped!
          Gemma 🙂

  128. saffyre on July 19, 2016 at 7:22 pm

    Oh, I didn’t know how much cream to use because it didn’t say in the video 🙁

  129. saffyre on July 20, 2016 at 7:39 pm

    Oh, thanks! But I still made the ice cream and it was so yummy! 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on July 21, 2016 at 12:58 am

      Hi Saffyre,
      That is great, i am happy to hear that,
      Gemma 🙂

  130. Kat on July 22, 2016 at 3:54 am

    This is the first time I made my own ice cream. I followed the recipe yesterday and added blended oreos (I prefer smaller bits in ice cream). I’ve just taken it out of the freezer and it tastes heavenly!! Absolutely love it, will be sharing it with all my friends. Thank you for the recipe!!! Much love from the UK <3

    • Profile photo of Gemma Stafford Gemma Stafford on July 22, 2016 at 7:31 am

      Hi Kat,
      I am delighted to hear that. your cream like ours in Ireland is a thing of beauty! I am not surprised you had success/ Next thing now is to make your own condensed milk, this makes this really economical to make,
      Gemma 🙂

  131. Cas Allan on July 29, 2016 at 2:56 pm

    Hi Gemma,

    Both my mother and I tried your recipe yesterday. Wow, is it easy. I have a passionfruit vine laden with fruit on my fence so you might imagine that our ice cream is passionfruit flavoured. We found the ice cream very sweet but the passionfruit toned it down a little. Thank you, we love our home made ice cream.

    • Profile photo of Gemma Stafford Gemma Stafford on July 31, 2016 at 12:27 pm

      Hi Cas,
      How lucky you are to have passionfruit growing in your garden, i am jealous!
      You should also try the frozen yogurt recipes with this wonderful ingredient. The addition of thye fruits is meant to balance the sweetness in this recipe, well done you,
      Gemma 🙂

  132. Holly on July 31, 2016 at 12:47 pm

    I use this ice cream base 🙂 I have been on the search trying different ways to make orange creamsicle. You wouldn’t happen to have a recipe?

  133. Jade Bennett on August 23, 2016 at 8:48 pm

    I love this recipe. My ice cream tastes so much like vanilla like Tip Tops ice cream (That’s a ice cream company in New Zealand) and my family love it. ^_^

    • Profile photo of Gemma Stafford Gemma Stafford on August 25, 2016 at 1:44 am

      Hi Jade,
      It osunds like you have been busy.
      I am really happy that your family love these recipes, and delighted to have you with us from New Zealand! Dream destination 🙂
      Gemma 🙂

  134. Wahy on August 24, 2016 at 11:46 am

    Hi Gemma! I’d like to make kit kat icecream for my dad’s birthday please advise!

    • Profile photo of Gemma Stafford Gemma Stafford on August 25, 2016 at 1:18 am

      Hi Wahy,
      What a lovely idea!
      I would use the chocolate ice cream base – here on the website – then break a couple of KikKat and mix them through, use a dark chocolate one for best flavor,
      Gemma 🙂

  135. Kamal Bouhali on August 27, 2016 at 9:53 am

    Wow! I mean… wow, I really love your channel and your recipes!! They all look so yummy! and you make them so easy to follow. Thank you so much for that 🙂
    I tried your ice-cream today and I have two questions (which I tried to look for in the previous comments but couldn’t find the answer).
    Cream and condensed milk where overnight in the fridge.
    1- When I made the base, I whipped the cream (30% fat) to soft peak, but when I added the condensed milk (full fat, sweetened) it never reached stiff peak but when very runny instead. I kept beating for a couple of minutes but it didn’t make any difference. I still used it and placed it in the freezer. Texture looks nice (after 6 hours). I’m trying to wait until tomorrow (but I’m not sure I’ll manage :p). Any idea why it didn’t stiff up?
    2- I find the ice cream really sweet. Do you think I could half the amount of condensed milk? Do you think I’ll still get a nice scoopable texture after overnight in the freezer?
    I’m in France, so I don’t know if all the condensed milk are the same everywhere (the one I used have 56% sugar in the final product).

    • Profile photo of Gemma Stafford Gemma Stafford on August 28, 2016 at 2:37 am

      Hi there Kamal,
      I am wondering about your ‘fresh cream’! The cream I use is fresh double, full fat cream, from cows milk, about 49% fat content.
      This should be readily available in France. I think 30% cream will not hold its structure when you add the other ingredients to it.
      The base does taste sweet, usually less so when frozen. the addition of other flavors further reduces the sweetness, such as coffee, cocoa, fruits, all of which are unsweetened.
      I think you may have gotten away with this, somehow, but I cannot know. you can also make your own condensed milk in future, using a natural sweetener such as stevia. Sugar is what thickens condensed milk, it will not thicken if the sugar content is low!
      Gemma 🙂

      • Kamal Bouhali on August 29, 2016 at 8:37 am

        Hi Gemma,
        Thank you so much for your help. I really appreciate you taking the time to answer.

        It is actually not that easy to find cream with a higher fat content (we can find 35% but it is usually for professionals only). I may try to add a little bit of mascarpone cheese to the cream (it help me get really stiff peak when I make some Crème Chantilly)

        As expected, my ice cream was slighty harder after overnight in the freezer, but I left it 5 min on the bench and it was perfect. Soft, creamy and delicious 🙂
        I will try to reduce the sugar (using maybe 600ml af cream for 400g of condensed milk) and I’ll let you know about the outcome :))

        I’m gonna try the frozen yogurt next 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on August 30, 2016 at 2:45 am

          Hi Kamal,
          my Mum loves the coffee version, and she always increases the cream in hers, and it really does work!
          Well done you. Do try the frozen yogurts, you can mold them into pops too,
          Gemma 🙂

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