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Homemade Ice Cream Recipe made with only 2 Ingredients - you can make any flavor you want!

Homemade Ice Cream (No Machine) with only 2 Ingredients

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Learn how to make homemade ice cream with my easy 2-ingredient ice cream recipe and enjoy any flavor you want, no ice cream machine required!


Hi Bold Bakers!

You don’t need an expensive ice cream machine to enjoy homemade ice cream. My original two-ingredient, no-machine ice cream recipe is easy to whip up and so versatile.

Finding your next go-to ice cream will not be a challenge – I have 50+ ice cream flavor recipes and dozens of frozen desserts at my Gemma’s Freezer Section Ice Cream Destination.

Homemade Ice Cream Recipe with Just Two Ingredients

My easy homemade ice cream requires just two simple ingredients – heavy whipping cream and sweetened condensed milk. Heavy Whipping Cream is readily available in the United States, and it’s referred to as Whipping/Double Cream in Britain, Slagroom in the Netherlands, and Whipped Cream or Heavy Cream in the Philippines. There is also a heat treated cream from Nestle in large parts of Asia.

In parts of South East Asia, and the Philippines there is a Nestle product, which is called whipping cream. It is made from milk powder and milk fats. It is good for some applications, such as no bake cheesecakes, but not for this ice cream.

Heavy Whipping Cream for my 2 Ingredient Ice Cream Recipe!

Sweetened Condensed Milk

Condensed milk is cow’s milk with the water content evaporated off and is the second ingredient in my homemade ice cream. The thick and syrupy milk acts as a sweetener and softens the ice cream, allowing for easier scoopability. To make your ice cream less sweet, you can use low-fat or fat-free condensed milk. When making homemade condensed milk, you can replace sugar with alternatives such as honey, agave nectar, and maple syrup. Other sugar alternatives may not work if they are unable to caramelize. Learn more about sweetened condensed milk and sugar alternatives with my simple Homemade Condensed Milk recipe.

Sweetened Condensed Milk recipe

Can I Replace Heavy Cream With Milk?

The cream which I use in my no-churn ice cream and for most of my recipes is fresh dairy cream skimmed from full fat cows milk. At 35% or more fat content it will whip up well. A liquid cream, found in most chill aisles of grocery stores in the US, and in Europe, it will spoil in a few days even when refrigerated due to a lack of artificial additives. Heavy cream is essential in this recipe and cannot be replaced with milk. In countries where there is no dairy industry this may be difficult to find. Buffalo milk produces a really good high fat cream, and will be perfect for this.

There are manufactured products, made with milk powders and fats, in places where there is no dairy industry. Although good for some recipes, they are not the fresh cream required in my homemade ice cream recipe.

Homemade Vanilla Ice Cream Recipe

How to Make Vanilla Ice Cream & 50+ Flavors

To make my homemade ice cream recipe without an ice cream machine, you start by whipping up cold heavy cream for about 2-3 minutes until the cream forms soft peaks. Once whipped, you add in your condensed milk. Both ingredients should be very cold when combined so that they come together in a perfect marriage.  Add in your vanilla extract, which is optional, at this stage and whip until you have stiff peaks, about 2-3 minutes. Vanilla extract supports the sweetened condensed milk in keeping your ice cream scoopable after it freezes. The alcohol found in extracts keeps the ice cream from freezing hard and makes it soft enough to scoop into your favorite bowl.

With just this base, you’ll be able to make an endless supply of homemade ice cream flavors! It’s also a vanilla ice cream recipe and a blank canvas to make more than fifty of my favorite flavors, all found on my Gemma’s Freezer Section Ice Cream Destination. From classic vanilla, strawberry and chocolate to pistachio kulfi, strawberry cheesecake, Cookies & Cream, tiramisu and green tea, I’ve made a countless variety of ice creams.

Homemade Ice Cream by Gemma Stafford

Storing Ice Cream

While vanilla extract keeps your ice cream from freezing too hard, you can leave your ice cream at room temperature, for about 15 minutes, if you decided to omit it or find your ice cream is too hard to scoop. You can store your ice cream in an airtight container for up to six weeks.

How to Make Dairy Free Homemade Ice Cream

Don’t eat dairy? Not a problem! You can make my homemade ice cream completely dairy free with full-fat coconut milk and vegan condensed milk. Learn more about my dairy-free coconut ice cream recipe.

Gemma's Freezer Section Ice Cream Destination

MAKE MORE ICE CREAM FLAVORS!

Get 100+ Ice Cream recipes at my Gemma’s Freezer Section Ice Cream Destination page!

And be sure to rate this recipe when you make it and let me know your flavor suggestions in the comments below.

4.57 from 103 votes
Easy Homemade Ice Cream Recipe made with only 2 ingredients!
Homemade Ice Cream with only 2 Ingredients (No Machine)
Prep Time
20 mins
Total Time
20 mins
 
Learn how to make homemade ice cream with my easy 2-ingredient ice cream recipe - no ice cream machine required - and enjoy any flavor you want!
Course: Homemade Ice Cream Recipe
Cuisine: Dessert
Servings: 3 pints
Author: Gemma Stafford
Ingredients
Instructions
  1. Place sweetened condensed milk in the fridge to keep cold.
  2. Using a hand or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until soft peaks form.
  3. Turn off the machine and pour the cold condensed milk into the whipped cream.
  4. Turn the speed up to high and whisk until the mixture is thick and stiff peaks form. Turn off the machine and stir in vanilla extract (optional).
Making Homemade Ice Cream Flavors
  1. Now you have your ice cream base you can add in your desired flavors and fixing. GO NUTS! Try my 50+ ice cream flavors at my Gemma's Freezer Section or experiment with your own flavors and enjoy creating something that is all you. Generally, use two cups ice cream base and add mix ins to create your flavors.
  2. Once you finish creating your flavors, transfer your ice cream mixture to an airtight container and freeze for a minimum of 6 hours or overnight before eating.
  3. Keep stored in the freezer for up to 6 weeks.
Enjoy a Few Initial flavor Ideas:
  1. Strawberry Cheesecake Ice Cream: Mix 1 cup cheesecake into 2 cups ice cream base and add strawberry puree
  2. Honeycomb Ice Cream: Mix ½ cup crushed Honeycomb into 2 cups ice cream base. Don't add too much as it will make your ice cream soft but very yummy.
  3. Cookies and Cream Ice Cream: Mix ⅔ cup crushed Oreo Cookies into 2 cups ice cream base
  4. Mango Ice Cream: Swirl ¼ cup mango puree into 2 cups ice cream base
  5. Rainbow Cake Ice Cream: Mix 1 cup frosted Rainbow cake into 2 cups ice cream base
  6. Birthday Cake Ice Cream: Mix 1 cup frosted Funfetti cake (or cupcake) into 2 cups ice cream base
Recipe Notes

Get 50+ ice cream flavors at my Gemma's Freezer Section Ice Cream Destination.

 

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Meet Gemma

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

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688 Comments

Write a Comment and Review

  1. Syeda Amira Haque on July 20, 2018 at 5:05 am

    I enjoyed making it and it turned out quite nice. However its really very hard when it comes out of the freezer and needs to be left for half an hour before it can be eaten, any tips?

    • Gemma Stafford on July 20, 2018 at 8:31 am

      Hi there,
      I am wondering about your cream!
      If you use real dairy cream, 35% fat content or so, then this should not set very hard. The additional ingredients too, if they are high in water content will freeze hard. Let me know, see if we can figure it out,
      Gemma 🙂

  2. Kara Au-Young on July 19, 2018 at 10:16 pm

    I received 4 bags of nectarines. Can you give me some suggestions? I will be freezing some of the cut up nectarines and making some jam/preserves with the others.

    • Gemma Stafford on July 20, 2018 at 2:41 am

      Hi Kara,
      I have never had this great problem! I think you can find lots of recipes for this great fruit. You could make, bake, and freeze a few of this recipe (https://www.biggerbolderbaking.com/peach-blueberry-crisp/), delicious when the weather changes and you want a taste of summer. Certainly a jam would be wonderful. Peaches/nectarines are reasonably high in pectin too, so should set up nicely, and of course the finished preserves are easy to store for a long time.
      If the nectarines are very ripe you may need to add a little extra pectin to set the jam. Follow the guidelines for jam making, sterilized jars are essential.
      Add to frozen yogurt/ice cream too, make a sauce, as in my new recipes for ice cream sauces.
      Bake the nectarines right now, and serve with ice cream, really wonderful dessert. You can slightly caramelize them, scatter a little sugar on a pan, gently melt it, add the 1/2 nectarines and cook until the caramel colors as the juices release.
      Now you will need more nectarines!
      I hope this is of help,
      Gemma 🙂

  3. Pam Wright on July 15, 2018 at 11:54 pm

    Love your shows! Keep them coming!
    Question for you. Can you substitute half and half for the cream?

    Thanks!

    • Gemma Stafford on July 16, 2018 at 8:19 pm

      Hi Pam,

      Unfortunately no because it doesn’t whip. You need heavy whipping cream.

      Best,
      Gemma.

  4. Cherith on July 15, 2018 at 2:51 pm

    Hi Gemma,
    I would encourage everyone to really let loose and play with this recipe. The whipped cream keeps it from getting to hard in the freezer and beyond that you can really take license and play.
    It’s Okanagan fruit time here and I had a barrel load of cherries and made some cherry pie filling so I took your basic recipe…but used yogurt and honey and a bit of cream cheese and added it to the whipped cream (so no condensed milk at all) and layered it with some of the cherry pie filling and made some terrific ice lollies.
    Basically your trick of using whipped cream to make a manageable ice cream is magic(thank you!) , beyond that…you are only limited by your imagination.

    • Gemma Stafford on July 16, 2018 at 8:53 pm

      Hi Cherith,

      Thanks for your comment. I’m really delighted you liked this recipe and figured out how versatile it is. I used it today to make a semifreddo Tiramisu. They isn’t anything it can’t do!!

      Best,
      Gemma.

  5. carol owens on July 14, 2018 at 2:02 pm

    Hi
    I can’t wait to try this. I have a tin of caramel condensed milk do you think this will work.
    Carol

    • Gemma Stafford on July 15, 2018 at 12:13 pm

      Yay!!!!! I’m delighted you liked this recipe 🙂

      Best,
      Gemma.

  6. mum of 6 on July 14, 2018 at 1:08 am

    Hi Gemma
    How are you? good i hope. Im from Western Australia. Dont know if anyone has asked but id love and apricot ice cream and yogurt recipe please. Love your website and facebook page

    • Gemma Stafford on July 14, 2018 at 2:27 am

      Hi there,
      If your name is anything to go by you are one busy lady! Winter time in Perth of course now, I have a sister nursing there so get the updates. Also get the food photos, and wonderful things available to you. I love apricots too, very seasonal in many places, and not at all available in others. Apricots are delicious in ice cream, as a conserve with croissant or toast, really perfect.
      Thank you for reminding me about this, I will add it to my list. It would be a perfect match with yogurt too!
      Gemma 🙂

  7. Lisa on July 12, 2018 at 4:49 am

    Hello Gemma!

    hope you are well. I tried this recipe and it was amazing! I added caramel and crushed lotus biscuits with vanilla ice cream base. No one really eats sweet stuff at my home so I was afraid none might like it but everyone gave me a 10/10. My brother even requested me to make chocolate ice cream with chocolate cookies and nutella. I’m definitely going to make that but this time I will make an ice cream cake

    Thank you so much for this recipe I will definitely try more flavors!

    • Gemma Stafford on July 13, 2018 at 3:32 am

      Hi Lisa,
      Good job you!
      An ice cream cake is a great thing, and lovely to serve too. What good ideas you have. Lucky brother that you are so kind!
      Thank you for being in touch,
      Gemma 🙂

  8. Sal on July 10, 2018 at 1:50 am

    Have you tried blueberry cheesecake maybe with a bit of graham cracker crust.

    • Gemma Stafford on July 10, 2018 at 9:19 pm

      That would be amazing!!!! You can do that no problem. I have a recipe for strawberry cheesecake ice cream. You can just use that and replace with blueberries.

      Gemma.

  9. loyde on July 8, 2018 at 8:42 am

    your recipes are the best we used your recipe and it was delicious

    • Gemma Stafford on July 8, 2018 at 2:28 pm

      Thanks so much, I’m really glad you like my recipes.

      Best,
      Gemma.

  10. Andrea on July 5, 2018 at 2:39 pm

    We tried this and the heavy cream didn’t peak/thicken – any ideas?!?! Thx!

    • Gemma Stafford on July 6, 2018 at 12:02 am

      Hi Andrea,
      I think this is to do with the cream! If it is heavy, fresh, dairy cream, 35% fat content or above, then it has to whip up, it is inevitable.
      Did you stop too soon, or was the fat content too low to whip.
      I really cannot figure this out as I do not know about the cream,
      Gemma 🙂

  11. Eva Ferenal on July 4, 2018 at 4:39 am

    Can i use all purpose cream? Thats the only type of cream available here at our supermarkets.

    • Gemma Stafford on July 4, 2018 at 5:40 pm

      Hi Eva,

      If the all purpose cream whips then yes you can use it. It has to be able to whip for my ice cream.

      Gemma 🙂

  12. Aileen on July 4, 2018 at 1:21 am

    Hi Gemma

    The finished product was a little two sweet because of the condensed milk combined with oreo cookies.
    So, I wonder if I can can add the condensed milk part by part so that I can control the sweetness.
    For example, after adding a portion, I will mix it up and then taste it.
    If sweet, then I stop. If not sweet then I will add more condensed milk.
    Is that alright ?
    And can I use low speed, instead of medium or high speed on the mixer to form stiff peaks ?

    • Gemma Stafford on July 4, 2018 at 1:50 am

      Hi Aileen,
      The first question is which cream are you using? Fresh dairy cream needs at least a medium speed to whip up, it is not necessary to do it any slower.
      This recipe is balanced to make it work, that is to make it freeze well without churning. I am not saying that you cannot adjust the condensed milk element but it may change the texture of the finished ice cream. This is sweet, but all ice cream is sweet to a point.
      So, experiment! do try it, taste it, but there is a point beyond which it will not freeze and hold well.
      Let us know what you decided to do and how it worked for you, it will help others,
      Gemma 🙂

  13. Sylvia on July 3, 2018 at 7:51 pm

    Looks delicious and easy. Maybe not as fattening regular? Better for a diabetic?

    • Gemma Stafford on July 4, 2018 at 2:35 am

      Hi Sylvia,
      No! this is definitely not a good recipe for diabetics. The sugars in this have to be high in sucrose or fructose in order to caramelize and thicken the condensed milk. I do not know of a condensed milk which is suitable for diabetics. You can make your own, but the sweetener you choose needs to be able to caramelize. Truvia, which is a stevia based sweetener has added ingredients to allow it to caramelize. I think you should do a little research into these things, stevia/monk fruit were used to correct diabetes for centuries where they are grown, honestly it is worth the effort. (https://www.biggerbolderbaking.com/how-to-make-condensed-milk/) this will help,
      Gemma 🙂

  14. Aileen on July 3, 2018 at 3:20 am

    I made oreo cookies and cream ice cream last weekend and I used a hand mixer.
    I mix at low speed and after two minutes it was still watery (is that normal ? ). I used emborg whipping cream with 35.1 fat.
    It turned ok but a little too sweet.
    I am also curious if I can add the condensed milk part by part so that I can control the sweetness.
    For example, after adding a portion, I will mix it up and then try the taste to know whether still need to add more condensed milk or not.
    Is that alright ?
    And can I use low speed on the mixer to form stiff peaks ?

    • Gemma Stafford on July 3, 2018 at 4:06 am

      Hi Aileen,
      I have no idea what this cream is, but it sounds like it is not natural fresh dairy cream. Natural PURE cream will not be sweet!
      The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. I am sorry, it cannot be actually made!
      Gemma 🙂

  15. Paul Davies on July 2, 2018 at 5:26 am

    Hi, I just watched your video and it looks so good. I would like to try making a rum and raisin ice cream. Do you have a link for this?

    • Gemma Stafford on July 3, 2018 at 3:35 am

      Hi Paul,
      This is a popular request, and relatively easy to do. If you soak the raisins in the rum overnight, covered, in the fridge then they will plump up and be ready to add to the base, I think that will work really well for you, you can choose the amount to add.
      I hope this works out well for you, let us know!
      Gemma 🙂

  16. Marta on July 2, 2018 at 4:01 am

    To all who are facing trouble with whipping the ingredients to stiff peaks. I figured out what was wrong as my first attempt was a total failure and I ended up with a batch of sweet butter cause my cream never got the stiff peaks point haha 😀
    1. Make sure both of the ingredients are really cold. 30 min in a fridge is not enough. My first can of sweetened condensed milk was suspiciously runny. Milk should be really thick as shown in Gemma’s video. The consistency of a thick yoghurt I’d say.
    2. Make sure your cream is as good as you can get and check if it was stored properly in a fridge. Some shops put it in a regular shelves where the temperature is around 20C. Read the ingredients as well. If you have whipping cream with artificial stabilizers/thickeners then most likely it will ruin your dessert just like it ruined mine.

    Second time I’ve bought good quality 36% whipping cream that was stored in a fridge and I’ve chilled ingredients overnight. Ice cream turned out just PERFECT! I’ve made half a batch with crushed maltesers, small amount of cocoa powder for beige colour and some Horlic’s powder. Second half I’ve made with homemade strawberry confiture and philadelphia cheese mixed slightly for a marble effect. HEAVEN!

    • Gemma Stafford on July 3, 2018 at 3:46 am

      I have nothing to add!
      Well done Marta, you persevered. There is a difficulty for some people finding real dairy cream, 35% or so fat content, nothing added, nothing taken away. It should tell you on the label. If it says ‘thickened’ it probably has a gelling agent added, and will not be good in this recipe.
      thank you for your input,
      Gemma 🙂

  17. Gina on July 1, 2018 at 7:50 am

    Can you use this recipe in an ice cream maker?

    • Gemma Stafford on July 1, 2018 at 7:54 am

      Hi Gina,
      No, this recipe does not need an ice cream churn, the ingredients will be too bulky, and it is unnecessary.
      I hope this helps,
      Gemma 🙂

  18. Victor Li on July 1, 2018 at 6:17 am

    Hello, I was wondering if you posted a specific 2 – ingredient coffee ice cream recipe, because I want to make it for my family.

    • Gemma Stafford on July 1, 2018 at 6:55 am

      Hi Victor,
      I did not but my mum makes this and it is delicious.
      Add 5 teaspoons of a good quality powdered coffee to the base, it is delicious.
      My mum used an instant espresso powder, it is expensive enough but worth it.
      Thank you for being in touch,
      Gemma 🙂

  19. Nidhi Maskara on July 1, 2018 at 5:08 am

    Gemma, you correctly pointed that the condensed milk was not enough cold. Today is the third time kids and me made ice cream using this recipe. It turned out awesome. My family loves it.

    The recipe is so simple that my kids (8 and 6) can do it themselves! Thanks we have an amazing time making and eating the ice cream

    • Gemma Stafford on July 1, 2018 at 7:00 am

      Hi there Nidhi,
      Good for you, and good too for the kids! allowing them to get involved will stand to them as they get older, they will not be fearful of the kitchen.
      Thank you for being in touch,
      Gemma 🙂

  20. Linda Truelove on June 30, 2018 at 8:54 am

    Try chilling the bowl and beaters before whipping for a few hours, it might help.

    • Gemma Stafford on June 30, 2018 at 2:25 pm

      Hi Linda,
      A good tip, thank you,
      Gemma 🙂

  21. Linda Truelove on June 30, 2018 at 8:50 am

    Could you please make some pineapple sherbet and christmas candy cane ice cream. The best candy cane ice cream is from Schwan’s, a food home delivery service and is very seasonal. I don’t do that anymore , but I miss it.

  22. Raffaella on June 27, 2018 at 6:41 am

    I don’t know if my other comment got lost, because I wrote it from my phone, so I’m writing it again.
    I’m not confused between weight and volume (here in Italy we haven’t got cups and we usually weigh our ingredients). Grams (and ounces) measure weight, whereas ml measure volume: so 14 oz or 400 g of every material is alwais 14 oz (water, feathers, lead or condensed milk ;-D), but 400 ml of different materials have a different weight (400 ml of water are 400 g, but 400 ml of lead are 4536 g and 400 ml of condensed milk are, more or less, 650 g). It depends from what is called “specific weight” (wich is 1 for water, 1.02-1.08 for regular milk, which is fairly similar to water and we can approximate ml with g without a big difference, and 11.34 for lead), but I’m going too technical, here.
    I’m not trying to offend anybody, just explaining things so everybody can follow your amazing recipes correctly! You should substitute ml with grams, because they are very different. Keep up the good work.

    • Gemma Stafford on June 29, 2018 at 2:49 am

      Hi Raffaella,
      You are a scientist! Yes, you are right I think, though you lost me a little.
      Generally in a recipe Milliliters would be used for a liquid ingredient, and grams for a solid one.
      Cups as you say are an informal method, the weight will depend on how the cups are loaded, the type of ingredient, etc. The feather and lead comparison is a good one to illustrate this. That is really why you should not mix cups with other methods of measurements.
      Digital scales are the best of all.
      Thank you so much for this interesting input, other bold bakers will enjoy this,
      Gemma 🙂

  23. Raffaella on June 25, 2018 at 1:25 pm

    I was eager to try this and I used milliliters as measurement (I live in Italy, so no ounces here), but then I had a doubt and I made the weight conversion from ounces to grams and now I have a question: do you have to use 14 oz (397 grams) of condensed milk OR 400 ml? Because in all your ice cream recipes you write 14 oz/400 ml BUT condensed milk is much more heavy than milk and 14 ounces of condensed milk are, more or less, 250 ml and NOT 400 ml (this conversion is accurate for regular milk or water)…
    I’m afraid I ruined my coffee ice cream!

    • Gemma Stafford on June 26, 2018 at 2:14 am

      Hi Rafella,
      You are over thinking this! 14ozs is 397 or so grams/ml. Weight converts exactly, not like cups which can vary depending on how they are filled.
      14 ozs of anything, rocks, feathers, milk, sugar, marshmallow is still going to be 400g/ml.
      All will be well, and coffee ice cream is delicious!
      Gemma 🙂

      • Raffaella on June 26, 2018 at 6:05 am

        Thank you for your reply, but just a note, for further reference: ml and grams are the same thing ONLY if you are talking of water (or milk, which is very similar). 400 ml of condensed milk are much more than 400 g… (more or less 650 g). Grams measure weight, ml measure volume! Next time I’ll measure in grams.

      • Raffaella on June 26, 2018 at 8:27 am

        I forgot to tell you that, luckily, I doubled the amount of coffee you used in your tiramisù ice cream, so my coffee ice cream came out not overly sweet. I’ll try again. Thank you for the recipe!

        • Gemma Stafford on June 26, 2018 at 9:04 pm

          Great! Glad to hear that 🙂

          Gemma.

  24. Kat Harrell on June 24, 2018 at 5:16 pm

    Hi gemma , i made the funnel cake this morning ready to take picture and low and behold i had to get one of my granddaughters out of the shower because she forgot her towel came back to take picture but was no longer pretty enough to take a picture. I definetly will be making again tomarrow morning it was a hit and i have never had it before .Thank you

    • Gemma Stafford on June 25, 2018 at 2:59 am

      Hi Kat,
      Haha! poor you, kids, showers etc. A busy woman.
      I am happy that oyu are trying the recipes, and wil lbe delighted to see your photo, thank you for being in touch,
      Gemma 🙂

  25. Zoe Oliver on June 24, 2018 at 11:27 am

    Thank you for the information on your ice cream in home.I made this recipe. It was super easy and my kids love it. Awesome! Thank you.

    • Gemma Stafford on June 25, 2018 at 4:10 am

      Thank you Zoe for this kind review. I am happy that your kids like this one!
      Gemma 🙂

  26. Melanie on June 22, 2018 at 11:56 am

    I’m trying to make the ice cream now. I had stiff peaks with the heavy cream, but now that I’ve added the sweetened condensed milk, it seems to be becoming more and more liquid-y as it’s being whipped. Any thoughts/suggestions on how to fix this or what I e done wrong?

    • Gemma Stafford on June 23, 2018 at 1:28 am

      Hi Melanie,
      I think you are not using fresh dairy cream. The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream.
      I hope this helps,
      Gemma 🙂

  27. Marta on June 20, 2018 at 7:18 am

    Hi Gemma! I was so excited to try this out as I linked your recipe to my boss first and both him and his sons loved the recipe. I was sure nothing can go wrong with two ingredients only but I’ve messed it all up badly 🙁 I whipped the 36% fat whipping cream to soft peaks and then I’ve added sweetened condensed milk but the stiff peaks never happened 🙁 I thought that maybe it takes a little longer whipping but no 🙁 the mixtures separated one from another, cream turned into butter lumps swimming in a condensed milk and I have no idea what went wrong. Two people from my work made the same recipe and their ice cream turned out perfect… Mine taste like heaven but the texture is vile and unbearable 🙁

    • Gemma Stafford on June 22, 2018 at 8:18 pm

      Hi Marta,

      So I’m really sorry to hear this. This has never happened to me nor have I seen it. I have heard it before and honestly I don’t know why it happens.

      The only thing I can think of is that it gets over whipped but by the sounds of it you didn’t even get that far.
      I’m sorry I couldn’t be more help but honestly I bet if you make it again it would work.

      Gemma.

    • Melissa on June 22, 2018 at 10:46 pm

      This almost happened to me to I think! I was waiting for stiff peaks, but the mixture seemed to get more and more liquidy as I mixed it. I read online that when you start overwhipping, it gets really grainy and the color gets duller and it eventually turns into butter. Next time I did it I basically only mixed it for a couple minutes after the condensed milk was put in, so I still had soft peaks. And it turned out great! So I would suggest try only mixing it for a short amount of time after putting the milk in.

      • Gemma Stafford on June 23, 2018 at 1:02 am

        Hi melissa,
        Yes, and that is exactly right, whipped fresh dairy cream will turn to butter when over whipped.
        Some other ‘cream’ such as a manufactured cream will turn to liquid when the condensed milk is added. The ice cream recipe only works will fresh dairy cream.
        Thank you so much for your input here,
        Gemma 🙂

  28. Shireen on June 19, 2018 at 10:15 am

    Nice.

  29. Shireen on June 19, 2018 at 10:14 am

    Nice. It seems delicious.

    • Gemma Stafford on June 19, 2018 at 6:23 pm

      Thanks so much 🙂

      Gemma.

  30. Beth on June 16, 2018 at 8:17 am

    If the sweetened condensed milk was not cold, it may have beaten into stiff peaks. Could that be what happpened, Nidhi?

    • Gemma Stafford on June 17, 2018 at 3:15 am

      Hi Beth,
      The condensed milk does not need to be cold for this. The cream needs to be right though. The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. In the US this is Heavy Whipping cream, 35% fat content at least, and readily available. This information is on the label.
      I hope this helps,
      Gemma 🙂

  31. Grace on June 15, 2018 at 12:11 pm

    Hi! I did cookies and cream, and it ended up soooooo good! Thanks for the awesome recipe!
    ~Grace

    • Gemma Stafford on June 16, 2018 at 3:25 am

      Hi Grace,
      That is really good to hear, thank you for letting us know,
      Gemma 🙂

  32. Nidhi on June 14, 2018 at 5:58 pm

    Hi Gemma,

    I like how clearly you detail the process and steps for your recipes.

    I have made three flavour of ice cream being inspired by your ice-cream party. I used Double whipping cream and nestle condensed milk. The whipping cream came to soft peaks after which I added the condensed milk. But after adding that, I was not able to form hard peaks ! even with 10 mins of beating. The proportion of cream and milk was same.

    Could you suggest what might have gone wrong. I have mixed the flavours and set the ice cream anyways. I will try them out today.

    thanks a ton for your help

    • Gemma Stafford on June 14, 2018 at 8:41 pm

      Hi,

      Oh gosh I really don’t know why it didn’t form stiff peaks. You were right to still freeze it.

      I hope they worked out. I’m a bit stumped by this one.
      Gemma.

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