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Homemade Ice Cream, Homemade No Machine Ice Cream, Two Ingredient Ice Cream, Ice Cream, Starbucks Ice Cream, Lemon Meringue Pie Ice Cream, Cereal Milk Ice Cream, Caramel Corn Ice Cream, Gemma Stafford, Bigger Bolder Baking, Bold Baking Basics, Recipes, Baking, Baking Recipes

Homemade Ice Cream (No Machine) – Top 5 Most Requested Flavors

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Hi Bold Bakers!

It’s that time of year again! It’s Ice Cream Season and I have your Top 5 Most-Requested Flavors of my 2 Ingredient No Machine Homemade Ice Cream! I’m very proud of the choices you made. I think the end results are the Biggest & Boldest Ice Creams to date.

As always the base for my ice cream is my Master Recipe for 2 Ingredient No Machine Ice Cream. For those of you who are not familiar it is simply Whipped Cream and Condensed Milk whipped up to yield you a creamy blank canvas which is your Ice Cream Base. You can add any mix in your heart desires to your ice cream base so get really creative. This ice cream is a fan favorite and if you haven’t tried it yet put it on the top of your Baking list. 

Want to personalize your Ice Cream? It’s really easy and fun to do. All you need is some sticker paper and this Homemade Ice Cream Label Template and you can customize your own. The Ice cream tubs I use can be found on Amazon. Click here to buy them or scroll down for a direct link to buy them.

5. Starbucks Mocha Frappuccino Ice Cream 

Why not take a drink that we all know and love and turn it into a dessert? Yes, this is a tub of ice cream, not a drink. Find the recipe for my Starbucks Mocha Frappuccino Ice Cream here.

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4. Lemon Meringue Pie Ice Cream

Why hold back? take everything you would normally put into a lemon meringue pie but mix it up inro a wonderful ice cream. Find the recipe for my Lemon Meringue Pie Ice Cream here.

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3. Toasted Marshmallow Ice Cream 

Wait, What? I can have a S’more with ice cream built in? Yes, please! Find the recipe for my Toasted Marshmallow Ice Cream here.

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2. Caramel Corn Ice Cream

A dessert mash up is where two delicious things come together to become one. That’s a perfect way to describe my Caramel Corn Ice Cream: Caramel Popcorn & Ice Cream. They’re yummy by themselves, even better together. Find my Caramel Corn Ice Cream here.

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1. Cereal Milk Ice Cream

This ice cream is for kids and kidults. Transport yourself to a time when every breakfast ended with drinking some flavorful cereal milk. And now you can enjoy it all in an Ice Cream! Find the recipe for my Cereal Milk Ice Cream here.

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Katherine Cowgill by Teren Oddo Oct. 2015

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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

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279 Comments

  1. Abi on May 19, 2016 at 10:46 am

    I love your recipes and how organized and fun your videos and website are. very inviting:)
    so I have a question. I (along with many of your viewers) love your single serving mug cakes .
    Could you make any recipes that are clean-eating protein cakes (for those of us trying to watch our figure for summer but still satisfy our sweet tooth craving?:) thank you.
    God bless:)

    • Profile photo of Gemma Stafford on May 19, 2016 at 4:38 pm

      Thanks so much for being a part of the bold baking community. I will see what I can do. Stay tuned 🙂

      • Profile photo of Faiza Faiza on August 9, 2016 at 3:37 am

        Can u make red velvet cheese cake icecream

        • Profile photo of Gemma Stafford Gemma Stafford on August 9, 2016 at 11:21 am

          I did already . Here is is

          • Filomena on November 9, 2016 at 5:11 am

            Hi gemma, my mums birthday is coming up and she loves peanut butter so could you try and make one? Thanks



          • Profile photo of Gemma Stafford Gemma Stafford on November 10, 2016 at 1:55 am

            Hi Filomena, I will get to ice cream again, but possibly not until after Christmas. You can however make your own! Try the homemade peanut butter to taste, leave out the sugar as the ice cream base is sweet, and swirl it through the condensed milk, before folding it into the cream, I think this will be good, Gemma 🙂



    • Barb Doll on June 10, 2016 at 4:59 pm

      Gemma this is the perfect solution!! I have a lot of leftover cheesecake from my son’s graduation party and its been sitting for about a week and I hate to throw it away. Now I can just chop it up into pieces and add to your ice cream recipe and of course not using a machine will be a dream! Thank you! I will be using your recipe now for all my leftover treats.

      • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2016 at 1:19 am

        Hi Barb,
        That is a brilliant idea, well done you to think of it,
        Gemma 🙂

        • Profile photo of selenalena321 selenalena321 on October 11, 2016 at 2:17 am

          where do i get the containers

          • Profile photo of Gemma Stafford Gemma Stafford on October 12, 2016 at 2:58 am

            H Selena,
            There is a link on the recipes, or under the SHOP tag here on the website,
            Gemma 🙂



    • Alexis on June 13, 2016 at 2:25 pm

      So I have no I dea how much I am suppose to put for the whipping cream in the recipe can you tell me?

      • Profile photo of Gemma Stafford Gemma Stafford on June 14, 2016 at 2:33 am

        Hi Alexis,
        I suspect you are not talking about the cream I use in this recipe. It has to be fresh dairy cream, 49.4% fat content, which is the only thing which works for this recipe. The liquid quantity is 400 ml, as per the recipe here.
        Gemma 🙂

    • Colette on June 23, 2016 at 8:22 am

      Hi Gemma
      Just made your basic ice cream and stirred peanut butter through! Scrumptious!
      However, many of your recipes are quite high in calorie count/fat/sugar etc. Can you develop some low fat/low calorie recipes which are just as delicious? Thanks
      Colette

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

        I will see what I can do. Have you tried my dairy-free ice cream?

    • google user on October 26, 2016 at 9:49 am

      Hi gemma. I didn’t have hunt mixe.somay I use beater to make ice cream

      • biya on October 26, 2016 at 9:56 am

        Hi gemma I didn’t have stunt /hunt mixer so may I use beater to make ice cream base

        • google user on October 26, 2016 at 10:02 am

          Hi gemma

        • Profile photo of Gemma Stafford Gemma Stafford on October 27, 2016 at 1:34 am

          Sure you can, this is very easy to do, though it takes elbow grease! The cream needs to be heavy dairy cream, nothing else will do for this 🙂

  2. Ashley on May 19, 2016 at 11:44 am

    Hi gemma ur no machine ice creams are fantastic but cn we substitute the cream n used milk instead ….

    • Profile photo of Gemma Stafford on May 19, 2016 at 4:40 pm

      No, sorry that will not work for these recipes. Thanks so much for visiting my website 🙂

    • google user on October 26, 2016 at 9:59 am

      Hi gemma

      • Profile photo of Gemma Stafford Gemma Stafford on October 27, 2016 at 1:32 am

        Hi there 🙂

  3. Mhairi Richards on May 19, 2016 at 12:33 pm

    You should totally do something on the Christmassy with left over christmas pudding or mince pies!

    • Profile photo of Gemma Stafford on May 19, 2016 at 4:48 pm

      I will see what I can do 🙂

    • Profile photo of Abdullah Abdullah on September 20, 2016 at 10:40 am

      Hi gemma,I am 16year old high school student and I have been watching your videos on YouTube since a few weeks and I love your no machine ice cream,here in india there is a popular dairy brand called amul and I used its fresh cream to make ice cream but the was not soo creamy it had ice formation in it what to do?

      • Profile photo of Gemma Stafford Gemma Stafford on September 20, 2016 at 11:38 am

        Hi Abdullah, it is good to have you with us. I think the problem is that your cream is not actually fresh cream. This is a common problem in hot countries, where there is not really a dairy industry. Fresh cream which I use is from cows milk. It has nothing added to it. It must be kept refrigerated and will spoil in a day at room temperature. This is what we use to make butter, and to whip up for all sorts of desserts.
        Ice crystals indicate a high water content. Double cream will have at least 35% fat content – I usually use a cream with a fat content of around 49%. So, if you wish to use this cream, you will need to ‘churn’ it, that is mix it when it is freezing, this will prevent the ice crystals forming, but it makes this a more difficult job. Sorry, that is the best guess! Gemma 🙂

  4. Anab on May 19, 2016 at 3:02 pm

    Since it’s the summer and we’re getting into those summery drinks u should do a video about some summer drink flavored and show us how to make it

    • Profile photo of Gemma Stafford on May 19, 2016 at 4:49 pm

      Thanks for visiting my website. I will add it to my list. Stay tuned 🙂

      • Dora on June 17, 2016 at 6:41 pm

        Hi gemma,
        i was wondering how can i fix my icecreambase mine came out too watery..i dont want to be wastfull HEELPP?

        • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2016 at 12:52 am

          Hi Dora,
          I do not know what you did with the ingredients? It is just condensed milk and fresh dairy cream. if you have used something else then this recipe will not work,
          Gemma 🙂

  5. Lavina Concessio on May 20, 2016 at 2:17 am

    Dear Gemma,
    Please make a video on Honey Nut Crunch Ice-Cream

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 11:45 am

      Hi Lavina,
      Thank you for that great suggestion,
      Gemma 🙂

  6. Anushka on May 20, 2016 at 3:19 am

    Love these ice-creams…..

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 11:44 am

      Hi Annushka,
      Thank you for being in touch and for your kind words,
      Gemma 🙂

  7. Zoey Harrison on May 20, 2016 at 7:07 am

    Hi Gemma!
    I love your No-Machine Ice-Cream recipes and I was hoping if you could show us a Cotton Candy flavor?

    • Zoey Harrison on May 20, 2016 at 7:12 am

      I meant a Candy flavor. You know, one with gummies, chocolate bars and stuff? ?????

      • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 11:34 am

        Hi Zoey,
        A mix up of all your favorite candy? This is easily done by adding all your treats to the base:
        2 cups (16oz/450 ml ) cold whipping cream (all purpose cream or heavy cream)
        ¼ cup (3 ½ oz/ 100g) cold condensed milk
        Plus all of your special treats.
        Gemma 🙂

        • Profile photo of Krishna Krishna on August 14, 2016 at 10:32 am

          Hi Gemma !
          I have been watching your youtube video’s since long .. and I already tried your two recipe for frozen desserts and it was hit among my Co- workers..
          But I have question about icecream base.
          I was reading forums to find exact measurement for base and I saw you have replied 450 ml of whipping cream and 100 gm condensed milk for base
          Now after I found actual recipe for base says
          450 ml whipping cream
          400 ml condensed milk
          I already tried making with first mentioned measurement 450 ml with 100 gm and sweetness was good.
          I wanted to which measures should I follow through so it turn out perfect and not to sweet.
          Thank you. Love you. .

          • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 2:16 am

            Think I responded to this Krishna,
            Follow the written recipe, you can add a little extra cream to this if you wish.
            thank you for being with us,
            Gemma 🙂



    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 11:37 am

      Hi Zoey,
      Thank you for that suggestion, I will add it to my list,
      Gemma 🙂

  8. Iman Faheem on May 20, 2016 at 7:10 am

    Hi Gemma,
    I totally love your recipes…but can you make chocolate with choco chips and fudge brownie ice cream?Requested.

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 11:36 am

      Hi Iman,
      Thank you for that suggestion, I will add it to my list,
      Gemma 🙂

  9. Adriel Hanks on May 20, 2016 at 8:23 am

    I’m making most of your flavors for my dad’s ice cream party and these will be great! Thank you!
    Can you maybe make something with rhubarb? Thank you! looking forward to your other recipes.

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 11:33 am

      Hi Adriel,
      That is a great suggestion, I love rhubarb, we grew up with this as a regular pie filling, I wil ladd it to my list,
      Gemma 🙂

  10. Char Wilcox on May 20, 2016 at 8:45 am

    I made a couple of your different sorbets and left them in for the required time, butbthey froze rock hard; is that typical and if not, what did I do wrong?

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 11:32 am

      Hi Char,
      I do not know what went wrong but, the higher the ‘water’ content of fruit, the icier will be the result. Banana and chocolate for instance should freeze very scoop-able, pineapple is more juicy and will be slightly harder. Also I do know that some people made this with evaporated milk, again there is too much ‘water’ content and it freezes like ice.
      This is the best I can figure for now,
      Gemma 🙂

  11. Char Wilcox on May 20, 2016 at 8:48 am

    I love your mug cake recipes; so far our favorite is Mug Pizza; teally delicious.

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 11:28 am

      Hi Char,
      Thank you for your kind words,
      Gemma 🙂

  12. Rebecca on May 20, 2016 at 10:02 am

    Hi Gemma!! I absolutely love you and your recipes. I even made your Starbucks mocha frappuccino ice cream and it turned out absolutely fantastic and mouth watering. But I have a request. Can you come up with some mug recipes and ice cream recipes that us weight watchers do not hesitate to try out and could satisfy our sweet tooth. It would be highly appreciated because most of the time, I just have to settle with salivating!!

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 11:25 am

      Hi Rebecca,
      Ah! yes, I do know that lots of people have dietary requirement, that I do not always satisfy.
      This year I will be focusing more on vegan, egg-less and sugar free/substituted recipes. Stay tuned, thank you for your kind comments,
      Gemma 🙂

  13. Marlene on May 20, 2016 at 1:53 pm

    Thank you very much! I love all of your recipes. Can you maybe make an apple pie ice cream flavour?

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 2:51 am

      Hi Marlene,
      Thank you for that suggestion, I will add it to my list,
      Gemma 🙂

  14. Mashal Fatima on May 21, 2016 at 12:32 am

    These are soooooooooo gooooooood i cant explian that i cant wait to try alllllll these flavours……after all its summer season…. thank u so much for these recipes….. I willll be waiting for new frozen recipes. Love u dear.

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 2:15 am

      Hi there,
      Thank you so much for your kind words, I do appreciate all the great support.
      There will indeed be some more frozen treats in the next few weeks.
      Gemma 🙂

  15. Kat on May 21, 2016 at 12:35 am

    Gemma, what program do you use to type on your labels for your ice cream? You stick them on the container also, what do you print them on too. Your ice cream is addictive! I’ve made it and given it as gifts to my family, we love it.

    I’ve also made your potato soup in the mug, liked it so much I think I ate it everyday for a week! Keep them coming, your recipies are quick and easy and I can’t wait to make more.

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 2:13 am

      Hi Kat,
      thank you for your kind comments.
      I buy sticky back paper in the office supply shop and print the labels on to this then cut them out.
      I am happy to hear that the recipes are suiting you, stay tuned.
      Gemma 🙂

  16. Evelyn on May 21, 2016 at 3:42 am

    Hi Gemma I want to know the exact measurement of whipping cream and condensed milk.
    Thank you very much..

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 11:19 am

      Hi Evelyn,
      Here you are:
      2 cups (16oz/450 ml ) cold whipping cream (all purpose cream or heavy cream)
      ¼ cup (3 ½ oz/ 100g) cold condensed milk.
      Gemma 🙂

      • Evelyn on May 21, 2016 at 4:23 pm

        Thank you very much Gemma, Its summer here (Philippines) a perfect time.

        • Profile photo of Gemma Stafford Gemma Stafford on May 22, 2016 at 12:21 pm

          Hi Evelyn,
          Yes, hotting up here too now, just in time for ice cream,
          Gemma 🙂

  17. Farida on May 21, 2016 at 7:59 am

    Hi Gemma, I want to ask you where can I find out the amount of whipping cream and milk because it’s the first time for me

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 11:12 am

      Hi Farida,
      The quantity is is the recipes here on my site.
      2 cups (16oz/450 ml ) cold whipping cream (all purpose cream or heavy cream)
      ¼ cup (3 ½ oz/ 100g) cold condensed milk.
      I am worried that you are not finding the correct cream, which is full fat dairy cream, 49.4% fat solids. This is natural product, from cows milk. It is the only thing which will work for the ice cream recipes.
      Gemma 🙂

  18. Samira on May 22, 2016 at 1:40 am

    Hi Gemma, I love you soo much and I enjoy your new updates. I wish you will make a kitchen or house tour!

    • Profile photo of Gemma Stafford Gemma Stafford on May 22, 2016 at 12:03 pm

      Hi Samira,
      My kitchen is really small, you see almost all there is to see!
      My house is also really small, and not grand enough for a big tour, sorry 🙂
      Gemma

      • Mashal Fatima on May 23, 2016 at 8:50 am

        But Gemma we would love to have a tour….. no matter how small or big it is.

        • Profile photo of Gemma Stafford Gemma Stafford on May 23, 2016 at 11:43 am

          Ha ha! I will get to it so,
          Gemma 🙂

  19. Louis William on May 22, 2016 at 2:48 pm

    Hi Gemma

    Wow the stuff on your website are cool.
    Just wanted to highlight that I can not seem to find the 2 ingredient ice-cream recipes on your website just the video. Wanted to know the measurements and stuff. I have two tins of condensed milk and cream in the fridge waiting to be turned into ice-cream.

    • Profile photo of Gemma Stafford Gemma Stafford on May 23, 2016 at 12:31 pm

      Hi Louis,
      Glad you found the recipes. New website on the way over the next few days, it will be easier to find everything when it is up and running,
      Gemma 🙂

  20. Louis William on May 22, 2016 at 2:51 pm

    Just saw one of your comments with the ingredients.
    Louis 😉

  21. Suzy on May 22, 2016 at 3:19 pm

    Is the condensed milk you are using what is sold in the US in a can as sweetened condensed milk? Thank you.

    • Profile photo of Gemma Stafford Gemma Stafford on May 23, 2016 at 12:30 pm

      Hi Suzy,
      yes it is, it is a thick viscous milk, and is also the one use for Dulce De Leche, it caramelizes when boiled in the can,
      Gemma 🙂

  22. Saadet on May 22, 2016 at 4:09 pm

    Hi Gemma, thank you so much for your ice cream recipes. Can you make white chocolate ice cream with peppermint flavour?

    • Profile photo of Gemma Stafford Gemma Stafford on May 23, 2016 at 12:28 pm

      Hi Saadet,
      Yum! this sounds like a delicious flavor, I will add this to my list,
      Gemma 🙂

  23. Littlegirl on May 23, 2016 at 9:41 am

    can i use an all purpose cream instead?

    • Profile photo of Gemma Stafford Gemma Stafford on May 23, 2016 at 11:42 am

      Hi there,
      I am not sure what this is. I use a full fat, 49.4% fat content,dairy cream from cows milk. It is liquid when I buy and I whip it to be stiff, and to incorporate some air.
      fresh Cream seems to be difficult to find in some places, perhaps that is what you have, but I am not sure,
      Gemma 🙂

  24. Leandro Barradas on May 23, 2016 at 2:27 pm

    Hello Gemma, your ice cream recipes are awesome, very creative i just love it. If you made an ice cream or milkshake with kinder products. i would dance with happiness because that chocolates are just divine =D.

    P.S: I dont know if they sell in USA =$

    • Profile photo of Gemma Stafford Gemma Stafford on May 24, 2016 at 9:02 am

      Hi Leandro,
      I will add this request to my list. I do like these sweet treat too,
      Gemma 🙂

  25. Celosia Prisco-Ganaha on May 23, 2016 at 6:22 pm

    Ooh! What delicious flavors! Will definitely be trying soon! Also, have you ever made green tea ice cream? I don’t know how easy finding green tea (matcha) powder would be, but if you happen to stumble onto some, it’d be cool to if could try making it! I’ve made it with your no machine ice cream method and it turned out really well!

    • Profile photo of Gemma Stafford Gemma Stafford on May 24, 2016 at 9:01 am

      Hi Celosia,
      I think the flavor may be too delicate for this recipe. This would be better made as a gelato, in the traditional way, when the tea could be infused in the milk. for some reason it just does not appeal to me 🙂
      Gemma

  26. Anab on May 24, 2016 at 2:50 pm

    Thank you so much for showing me this recipe I love it?

    • Profile photo of Gemma Stafford on May 25, 2016 at 12:32 pm

      That’s great to hear. I’m delighted you liked this recipe 🙂

  27. Selina on May 25, 2016 at 4:50 am

    Love how you make everything seem so easy! Could you do a recipe for homemade marshmallow fluff? For those of us who live outside the US and can’t buy it!

    • Profile photo of Gemma Stafford on May 25, 2016 at 12:45 pm

      Thanks for your comment, Selina. Marshmallow fluff is on my list. Stay tuned! 🙂

  28. Susan on May 25, 2016 at 2:43 pm

    Hi Gemma
    Can you do a video on how to make vanilla bean ice cream?

    • Profile photo of Gemma Stafford Gemma Stafford on May 26, 2016 at 1:14 am

      Hi Susan,
      I think this will be as easy as adding the vanilla seeds to the condensed milk before adding the cream, just make sure they do not clump!
      In traditional ice cream you would infuse the vanilla pod in the hot milk, then add the seeds. You can use the spent vanilla pod to infuse caster sugar. My Mum always had a jar of caster sugar with vanilla pods for her baking,
      Gemma 🙂

      • Susan on May 26, 2016 at 4:46 am

        Thanks Gemma???

  29. Libby on May 27, 2016 at 7:53 am

    Can you make egg and dairy free mug cakes please? I’ve tried several of your recipes and some of then failed, so can you make more cakes with egg substitutes. I love your recipes and have loved baking since I was 2, and you just made me love it more since I found you last year

    • Profile photo of Gemma Stafford Gemma Stafford on May 28, 2016 at 12:20 pm

      Hi Libby,
      i do intend to do more vegan style baking this year, stay tuned,
      Gemma 🙂

  30. Anna on May 27, 2016 at 12:39 pm

    Hi Gemma,

    In the future do you think you can create a lavender-honey flavored ice cream? I’m going to try creating one myself by soaking some dried lavender buds in the heavy cream before whipping and using honey as a sweetener instead of condensed milk, but I’d love to see what you come up with!

    Thanks,
    -Anna 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on May 28, 2016 at 12:08 pm

      Hi Anna,
      This is not my favorite thing! for some reason I cannot help thinking it is perfumed. however I do know it is a popular choice for some people, though I usually have had it as a traditional gelato type ice cream. In this case the milk would be infused with the lavender, then strained and the custard made with this. The honey would then be added to this mix, it would be churned, or mixed by hand through the freezing process.
      Gemma 🙂

  31. Nicole on May 27, 2016 at 2:20 pm

    Hi Gemma!! I absolutely love your videos. I was wondering, for chocolate ice cream, do I use cocoa powder or do I melt down chocolate.?

    • Profile photo of Gemma Stafford Gemma Stafford on May 28, 2016 at 12:02 pm

      Hi Nicole,
      I would use cocoa powder, about 1 tablespoon should do it, it will also reduce the sweetness of the mix,
      Gemma 🙂

  32. Chloe on May 27, 2016 at 3:22 pm

    Hey Gemma! How much vanilla extract should I add? I want to make just a plain vanilla ice cream. Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on May 28, 2016 at 11:57 am

      Hi Chloe,
      just one teaspoon should do, extract is strong in flavor,
      Gemma 🙂

  33. dee on May 30, 2016 at 12:13 am

    Fantastic recipe and clear explanation. I will never buy ice-cream again. How would adding yogurt to the recipe change things? Maybe a little bit healthier? Have you looked into single ingredient banana ice-cream? When I have ripe bananas no one wants to eat I chop them up and freeze them. If you stick them in the food processor and keep going they eventually get to soft-scoop ice-cream consistency and form a base for other flavours too – peanut butter or Nutella are some of my children’s favourites. Toffee-banana also a good one.

    • Profile photo of Gemma Stafford Gemma Stafford on May 30, 2016 at 7:41 am

      Hi Dee,
      Thank you for that. I do have a frozen yogurt recipe here on my website, and I love that too. It is less sweet than the ice cream so appeals to some people more.
      The banana ice cream is a great one, it really is a simple and amazingly delicious ice cream. The first time I tried this I was amazed. Must remember this for the basics series, thank you for reminding me,
      Gemma 🙂

  34. Mackenzie on May 30, 2016 at 12:33 am

    Hi Gemma,

    Why is it that my ice cream is overly sweet and just tastes like condensed milk? I was really excited to try this out but it turned out to be a failure 🙁

    • Profile photo of Gemma Stafford Gemma Stafford on May 30, 2016 at 7:38 am

      Hi Mackenzie,
      Condensed milk is of necessity sweet. It is used in this recipe as a sweetener. You then balance this with the additional flavors. Did you taste it after it was frozen? The sweetness semms to balance out when frozen,
      Gemma 🙂

  35. Alyana Salazar on May 30, 2016 at 4:52 am

    Where’s the label, sorry new 🙂 I love the idea of no machine ice cream. I’m gonna make it for my uncle’s birthday ? I just need the label??

  36. Sabrina on May 30, 2016 at 5:31 am

    Hi Gemma!

    I love your ice cream recipe!
    However, when I tried it, it turned out not creamy at all with ice crystals – not so yummy. Do you have any idea, what went wrong? TIA =)

    • Profile photo of Gemma Stafford Gemma Stafford on May 30, 2016 at 7:30 am

      Hi Sabrina,
      This has to be the ingredients. When you change an ingredient, you will change the result. You need to use exactly the condensed milk, and full fat cream, from dairy milk, which I use. I do know that this is not always available. I am sorry that you did not get a good result,
      Gemma 🙂

  37. Madalena Oliveira on May 31, 2016 at 12:12 pm

    Hi Gemma!
    I love your no machine homemade ice cream recipes and I’ve made them a few times now but they always end up a little bit too sweet! I’ve tried a normal strawberry one with homemade strawberry puree and a chocolate one with melted dark chocolate added to the base and both ended up a little bit too sweet. I use store bought condensed milk, do you think your homemade version is less sweeter? Also I’m a bit confused after reading some comments about the measurements. Can you please help me? Thaanks, xoxo
    P.S: What do you think it’s better to make chocolate ice cream? Cocoa powder or (melted) dark chocolate?

    • Profile photo of Gemma Stafford Gemma Stafford on May 31, 2016 at 12:34 pm

      Hi Madalena,
      Condensed milk by nature needs to be sweet in order to work.
      The fresh cream which I use is from cows milk, and of course this is not sweetened. This helps to balance the sweetness of the condensed milk.
      I prefer to use a good quality cocoa to flavor this, as it will also help to balance the sweetness, and actually is a stronger flavor.
      I am not sure what you mean by measurements! is that for the ice cream?. A lot of the issues people have are around the cream, it is not possible to find it everywhere, and nothing else will work in this recipe,
      Gemma 🙂

  38. Amy on June 1, 2016 at 3:32 am

    Hello, do you have a recipe for rum and raisin ice cream? Wasn’t sure how much rum etc would be best to use?

    Thanks

    Amy

    • Profile photo of Gemma Stafford on June 2, 2016 at 2:56 pm

      Thanks for your question, Amy. I do not have that recipe. I can add it to my list. Stay tuned 🙂

  39. Preeti on June 1, 2016 at 7:26 am

    What should the quantity of the cream and condensed milk be?

    • Profile photo of Gemma Stafford on June 2, 2016 at 3:08 pm

      You can find the full written recipe here on my website, there are links to each flavor on this page. Hope this helps 🙂

  40. Iris on June 2, 2016 at 9:23 am

    Hi Gemma,

    On your youtube Information-Box is it 400ml condensed milk, but in the comments above is it 100g. Whats right? ?

    And sry for my Bad english

  41. Profile photo of kevin kevin on June 4, 2016 at 5:44 am

    Hello Gemma, iam kevin and iam just 16….. i luv all of ur recipes trust me they are so mouth watering…….trust me , u have made a BOLD BAKER 😀 😀 i watch all ur episode and iam so do trying them and they come out perfect…. the only thing what i didn’t try is ur homemade icecreams the reason is i dont get heavy cream in CHENNAI (*southern part of INDIA) what i get is fresh cream …. its weird to ask this question but if u dont mind can u teach me how to make ur delicious icecreams with help of fresh cream …….

    • Profile photo of Gemma Stafford Gemma Stafford on June 5, 2016 at 2:44 pm

      Hi Kevin,
      This is a problem, it simply will not work. We never see this product here in the US. We have a really strong dairy business and in Europe too, and our cream comes from the fresh milk. The one I use had 49.4% fat content, is a double cream, and whips stiffly very easily.
      Sorry I cannot help you with this one,
      Gemma 🙂

  42. Eenash Abdulla on June 5, 2016 at 5:35 am

    Hi gemma
    For the next icecream please make butter scotch icecream ?

  43. Eenash Abdulla on June 5, 2016 at 8:27 am

    Hi gemma
    Please do a butterscotch icecream:*

    • Profile photo of Gemma Stafford Gemma Stafford on June 5, 2016 at 1:47 pm

      I wil ladd this suggestion to my list,
      Gemma 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 5, 2016 at 1:47 pm

      I will add this suggestion to my list,
      Gemma 🙂

  44. Iris on June 6, 2016 at 5:32 am

    Hi Gemma,

    On your youtube Information-Box is it 400ml condensed milk, but in the comments above is it 100g. Whats right? ?

    And sry for my Bad english

    Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2016 at 12:19 pm

      Hi Iris,
      The proportions are:
      2 cups (16oz/450 ml ) cold whipping cream (all purpose cream or heavy cream)
      ¼ cup (3 ½ oz/100g) cold condensed milk
      This is true for the ice cream base. You can of course double this up if you need to.
      I will check out the YouTube reference, thank you ,
      Gemma 🙂

  45. Profile photo of Eaglegreen Eaglegreen on June 8, 2016 at 1:02 pm

    Gemma, I notice you keep saying “condensed milk”, and that is what I would have used had I not gone to your video on how to make my own “condensed milk”! In the U.S. we have condensed milk which is just that; and then, we have “Sweetened Condensed Milk” which is quite different!! I bet this would make a big difference in all of your ice cream recipes. . . . I didn’t read all of the above comments to see if you posted an explanation, or correction (sorry, I don’t know what other word to use). . . .but this is a very important difference in ingredients for cooks. Thanks! Eaglegreen

    • Profile photo of Gemma Stafford Gemma Stafford on June 9, 2016 at 2:32 am

      Hi there,
      Yes, you are right, there is a distinction between evaporated milk, which is unsweetened, and sweetened condensed milk. The former will not work in the ice cream recipes. I will find a way to deal with this distinction, thank you for reminding me of this.
      Gemma 🙂

  46. Ann Morley on June 10, 2016 at 1:43 am

    Do you have a recipe to make ice team without using cream as I can not eat cream.x

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2016 at 2:57 am

      Hi Ann,
      Check out the sorbet recipes, or the frozen yogurt recipes here on my website, these will do the trick!
      Gemma 🙂

  47. Shamaila on June 10, 2016 at 7:46 am

    Hello Gemma
    Can you make a chocolate flavoured cappuccino ice cream with chocolate chips. I experimented it last week and the taste was a phenomenal!!????
    I thought only mocha and chocolate goes together not cappuccino.
    I want people to know about this too.
    It’s a request. Can you do a video on this. Please ???????????

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2016 at 2:17 am

      Hi there Shamilia,
      you can post your comments and photos now on the forum here. That is a great idea! I will add it to my list. I am always happy when my bold bakers rock up the recipes to make them their own, well done you,
      Gemma 🙂

  48. Arwa on June 11, 2016 at 11:52 am

    Hi Gemma..
    Your videos are getting me into doing more cooking and baking.. Thanks alot
    Recently i tried the ice cream recipe.. But mine got pretty solid and not as smooth and creamy.. Please advise what possibly could i have done wrong..
    Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2016 at 3:20 pm

      Hi arwa,
      This will be the cream! I use a full fat dairy cream, which is not available everywhere. it is from cows milk, and is 49.4% fat content. it is a fresh, natural product. If the cream is wrong the ice cream will not work,
      Gemma 🙂

  49. Profile photo of George Haddad George Haddad on June 12, 2016 at 7:24 am

    I love all your ice cream flavors, but is there a way to make a simple chocolate ice cream? I’m guessing it’s sifted cocoa powder to the icecream base, please reply and thanks 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 13, 2016 at 3:11 am

      Hi George,
      Good guess! I would add 6 teaspoons (2 tablespoons) of good, sifted cocoa powder to the base. This will cut the sweetness of the base, and give a very rich chocolate flavor. you can adjust the quantity of cocoa powder if you like it less chocolatey,
      Gemma 🙂

  50. Profile photo of ansa ansa on June 13, 2016 at 12:58 am

    Hey Gemma
    I tried ur mango icecream recipe perfect taste bt ice crystal form nd rock hard I think there something wrong with cream as u told in ur previous reply so share a video how to make made cream at home

    • Profile photo of Gemma Stafford Gemma Stafford on June 13, 2016 at 2:11 am

      Hi Ansa,
      You can only get the cream that I use from cows milk. It is a completely natural product. You cannot make it at home, just whip it, if it is full fat cream.
      I am lucky to be able to get this easily. I do know it is not available everywhere, I am sorry,
      Gemma 🙂

  51. Profile photo of Rahul Sangal Rahul Sangal on June 13, 2016 at 3:51 am

    Gemma, can I use 40% fat cream in this ice cream? As I only have access to 40% cream.

    • Profile photo of Gemma Stafford Gemma Stafford on June 14, 2016 at 3:09 am

      Hi Rahul,
      The question is will it whip! is it fresh dairy cream from cows milk? Try a small quantity, if it is fresh, and whips up to stiff peaks it will work for you,
      Gemma 🙂

  52. Profile photo of ammerritt ammerritt on June 14, 2016 at 7:44 pm

    Hi Gemma
    My favorite desert is Blackberry Cobbler topped with Black Walnut ice cream. I call it Black Magic. Could you whip up something like that? It would be AWESOME!!!
    Anna

    • Profile photo of Gemma Stafford on June 20, 2016 at 6:50 pm

      I will see what I can do. Stay tuned 🙂

  53. Hemali on June 14, 2016 at 8:59 pm

    hi gemma!!
    I love the idea of your ice-cream base, but I made a chocolate ice-cream from halloween special and mango ice-cream. It turned out that the chocolate ice-cream was sticky and didn’t freeze well, while the mango ice-cream was icy and didn’t scoop well with ice specks in ice-cream. If you can help me out what should I do to make it nice like yours and scoopable. I did add little bit of vanilla extract to the base and for chocolate I made 2 cups base with 1 cup melted chocolate so is that why it is sticky? help me out with making perfect ice-cream. Thank you! I will try out the coffee ice cream soon.

    • Profile photo of Gemma Stafford Gemma Stafford on June 15, 2016 at 2:16 pm

      Hi Hemali,
      I suspect this is to do with the cream! In some countries the fresh dairy cream that I use is not available so easily. This is a crucial ingredient in this recipe. It must be fresh, from the chill cabinet, double, 49.4% fat content cream, then it cannot fail,
      Gemma 🙂

      • Hemali on June 15, 2016 at 2:19 pm

        Hi gemma!
        Yeah I live in florida and I did use heavy whipping cream. Is that fine or it has to be heavy cream only?

        • Profile photo of Gemma Stafford Gemma Stafford on June 16, 2016 at 3:36 am

          Ah great Hemali,
          It needs to be a liquid heavy/double cream, one that you whip yourself at home. I use a 49.4% fat content cream, which gives the best result,
          Gemma 🙂

  54. Jenna on June 15, 2016 at 12:11 pm

    Hi Gemma. I am such a big fan. When I made your no machine nutella ice cream, it was a little too sweet. I even used fat free condensed milk. How do I make it less sweet?

    • Profile photo of Gemma Stafford Gemma Stafford on June 15, 2016 at 12:55 pm

      Hi Jenna,
      Condensed milk is sweet, it is used as a sweetener in this ice cream, and sugar is a necessary ingredient. It can be sweet for some tastes, it tastes a lot less sweet when it is frozen!
      Gemma 🙂

  55. Jenna on June 15, 2016 at 12:26 pm

    Hi Gemma! I love your videos. Your the queen of no churned ice cream!! I made your nutella ice cream and it was a little too sweet. I even used fat free condensed milk. How do I make the ice cream less sweet?

    • Profile photo of Gemma Stafford Gemma Stafford on June 15, 2016 at 1:23 pm

      Hi Jenna,
      I think I responded to this!
      The condensed milk is sweet, the ice cream will taste less sweet when it has flavors added, and is frozen. Nutella is of course sweet too!
      Gemma 🙂

      • Jenna on June 16, 2016 at 8:42 am

        Sorry. My tablet was glitching and I sent it twice…

        • Profile photo of Gemma Stafford Gemma Stafford on June 17, 2016 at 3:56 am

          Hi Jenna,
          My laptop was glitching too, nice word, and I do not know if I properly answered you. Condensed milk can be refrigerated for many weeks,
          Gemma 🙂

  56. Jenna on June 16, 2016 at 8:49 am

    Hi Gemma. Can you make a mini peach pie?

  57. Jenna on June 16, 2016 at 9:33 am

    Can I refrigerate the condensed milk for 9 hrs?

    • Profile photo of Gemma Stafford Gemma Stafford on June 17, 2016 at 3:54 am

      Hi Jenna,
      yes you can,
      Gemma 🙂

  58. Profile photo of alexrminas alexrminas on June 16, 2016 at 3:27 pm

    I made the Dulce De Leche ice cream. It came out delicious but it was VERY rich. I think I may have under-whipped the cream. I also added a chocolate ganache and a marie biscuit. Delicious! Can’t wait to make the other flavors!

  59. Profile photo of Winnona Winnona on June 16, 2016 at 11:52 pm

    How much does the base yield? I need to make enough for a large group, about 30 people at two scoops each.

    • Profile photo of Gemma Stafford Gemma Stafford on June 17, 2016 at 1:12 am

      Hi Winnona,
      The base yields 3 pints of ice cream. A pint of ice cream will serve four generous scoops. So for 30 people you will need about 8 pints, but err on the safe side and have at least 4 base mixes. By the way, if you make your own condensed milk, as demonstrated here on my website, you will make this ice cream very economically. Do Try a small batch first, and use a large pan to reduce the milk. Wishing you lots of fun with this,
      Gemma 🙂

      • Profile photo of Winnona Winnona on June 17, 2016 at 11:54 pm

        Thank you so much for the tip and for answering so quickly. I’m going to add a cinnamon swirl to go with my homemade gooey cinnamon rolls.

        • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2016 at 12:45 am

          That is a great idea!
          Gemma 🙂

  60. Profile photo of hudhud hudhud on June 17, 2016 at 5:15 pm

    Hi gemma, could I use mango pulp instead of condensed milk?

    • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2016 at 12:54 am

      Hi there,
      In a word, NO! Though you could make a great sorbet. You need to freeze the mango first and blend it with the condensed milk. The recipe is here on my website,
      Gemma 🙂

  61. Sheila Jenkins on June 18, 2016 at 5:13 pm

    Your no-machine ice cream is a big hit!!! My first batch I used chocolate syrup and semi-sweet chocolate chips. My 2nd batch I used a small box of orange jello, which flavored the ice cream. Then I had some dried tropical fruit, which I TRIED to chop in the blender..kinda got more mashed. At the very end, I stirred in the dried fruit. I still used kinda large dixie cups so I divided it over 6 cups. This idea you can do so much with, all kinds of frozen desserts!!!

    • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2016 at 3:36 am

      Yea! good job Sheila, that is the idea, rock it up to make your own recipes. Thank you for being in touch and for sharing this with us. you can also post photos of your results here now!
      Gemma 🙂

  62. Rarity12233 on June 20, 2016 at 8:20 am

    Hi gemma i am a really big fan of ur no machine ice cream.love it alot just one question can i use a whisk for mixing up the base of the ice cream because i dint have an electric hand or stand mixer

    • Profile photo of Gemma Stafford Gemma Stafford on June 20, 2016 at 11:01 am

      Hi there,
      Yes you can! The big digfficulty for a lot of people is getting the fresh cream, This is dairy cream, from cows milk, which has a high fat content. It will whip with a hand whisk, with a little elbow grease. It is essential that this cream is used for this recipe,
      Gemma 🙂

      • Rarity12233 on June 21, 2016 at 2:47 am

        Thanks alot??

        • Profile photo of Gemma Stafford Gemma Stafford on June 21, 2016 at 1:39 pm

          🙂

  63. Profile photo of zesti zesti on June 22, 2016 at 8:10 pm

    i’m really excited to try the coffee one. just one random question: what is the newsletter? do we actually get something in the mail? or on email? and when do we get it?

    • Profile photo of Gemma Stafford on June 23, 2016 at 8:11 pm

      The newsletter is via email. You’ll receive updates for new videos, recipes and any news involving the Bold Baking community 🙂

  64. Profile photo of MashalFatima MashalFatima on June 22, 2016 at 10:41 pm

    Hey Gemma I am waiting for new frozen desert recipes…….. and one thing more i wnt to request is that can u please make a video totally based on recipes all made from mangoooooos……as its mango season so please if u can. God bless u. 🙂

    • Profile photo of Gemma Stafford on June 23, 2016 at 8:12 pm

      I will see what I can do. Have you seen my other mango recipes? Mango ice cream, sorbet and frozen yogurt. Yum! 🙂

  65. Profile photo of MashalFatima MashalFatima on June 24, 2016 at 5:48 am

    I haven’t just seen them I tried them as welllllll……..but try something new with mangooooos if u can think of it…..I and other bold bakers will be thankful to you ……please 🙂

    • Profile photo of Gemma Stafford on June 24, 2016 at 6:55 pm

      I will add it to my list 🙂

  66. Tina on June 26, 2016 at 6:35 am

    Hi Gemma,

    I LOVE these recipes so much, thank you! Couldn’t get hold of 49.4% fat whipping cream here in Sweden but used some 36% fat lactose free whipping cream and it still worked a treat. I made 2 batches, one with condensed milk and another with some home made condensed milk (coconut milk & brown sugar) and they were both great. Got loads of compliments from delighted folk so big thanks once again!

    • Profile photo of Gemma Stafford on June 29, 2016 at 2:56 pm

      That’s great to hear, Tina. Thanks so much for your feedback 🙂

  67. Sivi on June 28, 2016 at 7:27 am

    Can I take the same basics with Baileys or other liqueurs? …. or will this be to liquid?

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2016 at 6:15 pm

      So you can really only add a small bit of liquid as it will split your ice cream. Only a few tablespoons could be added before it splits.

      • Sivi on July 10, 2016 at 5:07 am

        I made that with Baileys and also with Ovomaltine. It was so delicious

        • Profile photo of Gemma Stafford Gemma Stafford on July 11, 2016 at 3:16 am

          Hi Sivi,
          That is the idea, rock these recipes to make them your own! well done you,
          Gemma 🙂

  68. Profile photo of riannalolzz on June 28, 2016 at 6:35 pm

    these ice-cream is looking very delicious and i can’t wait to make it ?. i love how you made them thank you

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2016 at 6:50 pm

      Thanks so much, delighted you like them.

  69. Profile photo of riannalolzz on June 29, 2016 at 9:52 am

    can you make rum and raisin and may be add in something delicious in it thank you????

    • Profile photo of Gemma Stafford on June 29, 2016 at 3:26 pm

      I will see what I can do. Stay tuned 🙂

  70. Profile photo of deeagatha deeagatha on June 30, 2016 at 9:49 pm

    Good Morning here from Indonesia!
    I already watched your videos like a thousand times but I haven’t try any or your recipe yet hehe. Now I really wanna try your No Machine Ice Cream, but I only have powder whipped cream (needs to add some cold water and mixer ’em). Is that okay if I use it? and if it okay, how much do I need the powder whipped cream? How many grams the powder and how many the condensed milk? Thank you very much, sorry for long questions. I’ll take a photo of my ice cream later, if I make it! 😀

    • Profile photo of Gemma Stafford Gemma Stafford on July 1, 2016 at 4:00 pm

      Hi there Deeagatha,
      If only you could! the cream which i whip is already cream! It is from fresh cows milk, and is a natural product, 49.4% fat content, which spoils in a day or two if not kept refrigerated. I do know that this is not available in every country. I grew up in Ireland where we have a really great dairy industry, and the cream was always available. this is what works for the icr cream, nothing else will do, sorry,
      Gemma 🙂

  71. Eenash Abdulla on July 8, 2016 at 5:49 am

    Hi gemma
    For how many minutes did you whip the cream

    • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2016 at 1:17 pm

      Hi there,
      Fresh cream:
      This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 49.4% fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. It will usually whip up in 2 or so mins. If you over-whip it you will have butter, which is also delicious, but not what you want!
      In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Gemma 🙂

  72. Eenash Abdulla on July 10, 2016 at 5:08 am

    Hi gemma
    I whipped the cream good but when i added the condensed milk it turn complety to liquid what do you think is the problem

    • Profile photo of Gemma Stafford Gemma Stafford on July 11, 2016 at 3:15 am

      Hi Eenash,
      The cream!

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

      • Eenash Abdulla on July 13, 2016 at 8:21 am

        Hi gemma
        Thank you for the information, i live in maldives do you think the double cream whipping cream will be available
        Thankyou

        • Profile photo of Gemma Stafford Gemma Stafford on July 13, 2016 at 1:18 pm

          Hi Eenash,
          I really do not know! if you have fresh dairy milk, and i think you do, then you should also have fresh cream. Ask in your local store or market, particularly where you have a farmers market. the cream must be fresh and kept chilled, it will spoil really quickly if not!
          Gemma 🙂

      • Eenash Abdulla on July 13, 2016 at 8:29 am

        Hi gemma
        Thankyou for the informtion ,i live in maldives do you think the double cream kind will be available here
        Thankyou☺

  73. Profile photo of Hussain Ali Hussain Ali on July 11, 2016 at 9:44 am

    Hi Gemma,
    I love all of your recipes and i have made so many of them , can you make a lemon blueberry flavour ?

    • Profile photo of Gemma Stafford Gemma Stafford on July 11, 2016 at 1:23 pm

      Hi there,
      I will add this suggestion to my list, thank you,
      Gemma 🙂

  74. Kimberly pollard on July 14, 2016 at 9:17 am

    When I was little there was nothing better than a dream sickle how would you make that in your ice cream it’s orange and white ice cream is so good it just makes the summer so much better would love to make it for my grandkids.

    • Profile photo of Gemma Stafford Gemma Stafford on July 16, 2016 at 12:53 pm

      Hi Kimberly,
      I will add this to my list! I think I know what you mean, we had one in Ireland too, though it was called something else, can’t remember now! it was delicious though,
      Gemma 🙂

  75. Cristina on July 14, 2016 at 2:20 pm

    I got two questions the first can I add chocolate syrup and crouch graham crackers to the ice cream base and the second can I add marshmallow fluff instead of toasted marshmallows.

    • Profile photo of Gemma Stafford Gemma Stafford on July 15, 2016 at 8:40 am

      Hi Christina,
      I would swirl the chocolate syrup through, rather than blend it. If you want chocolate ice cream use about 4 – 6 teaspoons of good cocoa powder, unsweetened, to the base.
      Yes you can add Graham crackers, and marshmallow fluff, not sure how it will hold its form though, and it will add sweetness!
      Gemma 🙂

  76. Avery Sullivan on July 14, 2016 at 2:23 pm

    Hi Gemma,
    I loved your ice cream recipes as i find it works great and tastes amazing. Can you please make a coconut or pina coladas flavor please.

    • Profile photo of Gemma Stafford Gemma Stafford on July 15, 2016 at 8:32 am

      Hi Avery,
      Check out my Dole Whip recipe here on the website. There are lots of ice cream flavors here too, check them out,
      Gemma 🙂

  77. Pari on July 18, 2016 at 5:15 am

    Hi gemma !!
    I have seen many of your icecream recipes? and they are adorable … I had a suggestion and request of you making a recipe on ‘creme burle’ flavour … please ?

    • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2016 at 2:01 pm

      Hi Pari,
      Do you mean Creme Brulee?? this is a great suggestion, thank you.
      The taste of the beets and Spinach is so slight that you will not taste it in the finished bake. do try a little to see for yourself,
      Gemma 🙂

      • Pari on September 2, 2016 at 9:43 am

        Hmm ya … sorry ‘creme burlee’

  78. Carmen on July 18, 2016 at 5:47 pm

    I really in love of all your recipes¡¡¡¡¡¡ but most of all the one ICE CREAM is amazing¡¡¡¡

    • Profile photo of Gemma Stafford Gemma Stafford on July 19, 2016 at 1:34 am

      Hi Carmen,
      Thank you so much, I am happy to hear that,
      Gemma 🙂

  79. Kristin W on July 23, 2016 at 2:51 pm

    I made peanut butter chocolate with chocolate chips and it is amazing! I don’t think that I’ll ever buy ice cream again:) it is so good!! My friend made Oreo, but I was unable to enjoy hers bc I am gluten intolerant :/ do you have any ideas for gluten free flavors?

    • Profile photo of Gemma Stafford Gemma Stafford on July 24, 2016 at 12:25 pm

      Hi Kristin,
      Any of the fruit flavored ice cream will be gluten free. Gluten is the protein in flour, and baked goods. Use chocolate, coffee, fruits etc, and there wil lbe no gluten issue,
      Gemma 🙂

  80. Sally on July 26, 2016 at 12:41 pm

    Yikes! Just made the base and it was perfect. Then added vanilla extract and it curdled like a rabid dog! Why?

    • Sally on July 26, 2016 at 12:43 pm

      Is there any way I can rescue it? Such a shame to waste it.

    • Profile photo of Gemma Stafford Gemma Stafford on July 26, 2016 at 12:47 pm

      nooooo, is it to curdled to try and keeping?

      this is just a tip and not sire if it will work BUT sometimes if a custard splits you can use an emersion blender to bring it back together. however ice cream is thick and not custard consistency. I’ll trust you to make the best call.

      • Sally on July 27, 2016 at 2:34 am

        I’ve just realised that what I seem to have is, er, sweet butter and sweet buttermilk! I spread a bit of it on my brioche from yesterday! I suppose I could form it into a pat of butter and freeze it. Not sure how I can use the buttermilk though. Any ideas?

        • Profile photo of Gemma Stafford Gemma Stafford on July 28, 2016 at 4:33 am

          Hi Sally,
          Do you mean that you over-whipped the cream?
          If you do that you will get butter, which you can use in baking, or on your toast, or for frosting.
          Buttermilk is the best thing ever for bread making, soda bread, flat breads etc can all have this added. it is also great as a marinade, for chicken breasts for instance, really tenderizes them prior to baking, perhaps with a little parmesan cheese, yum!
          Gemma 🙂

          • Sally on July 30, 2016 at 5:21 am

            Yes, that’s what I did and that’s what I got. The buttermilk is sweet though, so might use it for beignets. Would that be ok? How long will it keep? Can I freeze it?



          • Profile photo of Gemma Stafford Gemma Stafford on July 31, 2016 at 11:13 am

            Hi Sally,
            yes, you can freeze it, though it will keep well for about one week without freezing.
            you can use it for all sorts if bread baking, that will be perfect. it is what they would use in India for flat breads too. so. go for it, it will be a great learning curve for you. Remember, it is an acid, and it will react with bicarbonate of soda, which is an alkaline, to be a leavener, or raising agent, in breads,
            Gemma 🙂



  81. Freshka on July 31, 2016 at 8:11 pm

    Hi Gemma, i just found ur website & youtube channel , and I love it so much..

    I just tried the ice cream no machine recipe. I couldnt find the fat free version of the sweetened condesed milk. So i use the regular sweetened condensed milk, and i used 350ml instead of 400ml from your recipe, it turns out sooooo sweet :(. But the ice cream works, yet i dont really like the creamy feels on my lips after eating the ice cream? is there anything i did wrong with the recipe so it turned out creamy?

    Thanks in advance Gemma!

    • Profile photo of Gemma Stafford Gemma Stafford on August 1, 2016 at 2:14 am

      Hi Freshka,
      This is a creamy recipe! it is what makes it work. if this is not to your taste you may like more traditional recipes which are based on egg custard, sucg as gelato. I have just filmed a series for Craftsy on ice cream making, all possible types, it will be released soon. stay tuned,
      Gemma 🙂

  82. Profile photo of Fluffy716 Fluffy716 on August 3, 2016 at 7:51 am

    hi Gemma I watched your video but I don’t know how much cream to buy and how much cream and condenced milk to put in

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 6:29 am

      The recipe is on this page you comments on. Scroll down below the video. Good luck with your ice cream

  83. Rhythima on August 7, 2016 at 10:15 am

    Hey gemma ,i tried making your icecream recioe today even though the flavours are very yummy but the icecream is very thick and its not solidifying 😐😔What do i do to fix it? Please help ..

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 1:40 pm

      Hi there,
      I am not sure what happened. Neither do I know what you mean by ‘solidifying’? is it the freezing?
      Are you using fresh dairy cream?
      cream:
      This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 49.4% fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe.
      In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Gemma 🙂

  84. Alice on August 10, 2016 at 9:19 am

    Could you please make a rose flavored ice cream/ sorbet?

    • Profile photo of Gemma Stafford Gemma Stafford on August 10, 2016 at 12:51 pm

      Hi Alice,
      I will add this suggestion to my list,
      Gemma 🙂

  85. Alice on August 10, 2016 at 9:22 am

    Could you please make a rose flavored ice cream/sorbet?

  86. Chanel on August 10, 2016 at 10:36 am

    Can you make drumstick ice cream.

    • Profile photo of Gemma Stafford Gemma Stafford on August 10, 2016 at 12:50 pm

      Hi Chanel,
      you can make your own!
      I just launched a series of ice cream classes on Craftsy, with lots of ice cream options.
      You cal of course use my no churn ice cream to design your own drumstick one,
      Gemma 🙂

      • Chanel on August 12, 2016 at 9:32 am

        Thank you can you give me the link? 😀

        • Profile photo of Gemma Stafford Gemma Stafford on August 13, 2016 at 2:04 am

          Hi Chanel,
          Do you mean strawberries? if so yes, you can fold crushed strawberries through the ice cream base, it will be good.
          My ice cream class is produced by Craftsy and it has to be purchased from them, i cannot give you the link,
          Gemma 🙂

  87. Chanel on August 12, 2016 at 9:30 am

    Hi,Gemma I love your ice cream but I wanted a hint of freash. Can you put fruit in the ice cream ?,Or would fruit mess up the consistency.
    🍍🍎🍉

  88. Profile photo of Krishna Krishna on August 14, 2016 at 1:08 pm

    Hi Gemma !
    I have been watching your youtube video’s since long .. and I already tried your two recipe for frozen desserts and it was hit among my Co- workers..
    But I have question about icecream base.
    I was reading forums to find exact measurement for base and I saw you have replied 450 ml of whipping cream and 100 gm condensed milk for base
    Now after I found actual recipe for base says
    450 ml whipping cream
    400 ml condensed milk
    I already tried making with first mentioned measurement 450 ml with 100 gm and sweetness was good.
    I wanted to which measures should I follow through so it turn out perfect and not to sweet.
    Thank you. Love you. .

    • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 1:59 am

      Hi Krishna,
      This ice cream tends to be sweet, as the condensed milk is sweet. Follow the written recipe as here. You can add more cream if you wish, this will balance the sweetness, but do not overdo it or it will change the texture. I am not sure where the first measurements came from??
      Gemma 🙂

      • Krishna on August 15, 2016 at 7:07 am

        What are the the real measurement you advise?
        450 ml. Whipping cream
        100 gm condensed milk
        OR
        450 ml whipping cream
        400 ml condensed milk
        ???

        Thank you for replying promptly
        I love your recipes. .

        • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 1:20 pm

          Krishna, this is in the recipe here:
          450 ml whipping cream
          400 ml condensed milk, this is what works,
          Gemma 🙂

          • Krishna on August 17, 2016 at 8:08 pm

            Hi Gemma
            Thank you for replying , I got first measurements for icecream base
            450 ml cream
            100 gm condensed milk
            Recipe is all over on the forum posted by you that’s the reason I got confused
            But surely I will try with this and let you know.

            Thanks.



          • Profile photo of Gemma Stafford Gemma Stafford on August 18, 2016 at 1:29 am

            Hi Krishna,
            I am not sure what this confusion is about, I really need to get to the bottom of it now! Thank you,
            Gemma 🙂



  89. Profile photo of Sophialumy Sophialumy on August 27, 2016 at 4:58 am

    Thanks Gemma!!😀😀😀😁 . Can you make a cheese cake with choco base and sprinkles on top ice cream please.. I love your Youtube channel and your website.. 😊😊😋

    • Profile photo of Gemma Stafford Gemma Stafford on August 28, 2016 at 2:53 am

      Hi there,
      Phew! what a lot of suggestions, i will add these to my list.
      I do think your cousin will be safe if she gives this to her dog, she can have a little herself too 🙂
      Matcha is a popular request, i have it on my list to do some experimenting with it! I do not love it though 🙁
      Gemma 🙂

  90. Ciro on August 28, 2016 at 10:48 am

    Hi. I could not find a place on your website where all the icecream flavors are. If I want to search for a flavor, I have to open all the pages and scroll to find them. You should have a list with all the flavors in one single place.

    • Profile photo of Gemma Stafford Gemma Stafford on August 29, 2016 at 12:36 am

      Hi Ciro,
      I will go to my tech guy with this suggestion, thank you. Always updating!
      Gemma 🙂

  91. lara on August 30, 2016 at 1:54 pm

    my ice cream is far to sweet
    what do I do ? please tell me gemmer

    • Profile photo of Gemma Stafford Gemma Stafford on August 31, 2016 at 3:01 am

      Hi Lara,
      This is a sweet base. The flavors you add, such as fruits, cocoa, coffee etc. give it balance. It is not to everyone’s taste as a vanilla type recipe. Make your additions to this naturally unsweetened, Gemma 🙂

  92. Profile photo of MelodiMochi MelodiMochi on September 4, 2016 at 4:07 pm

    Hey, Gemma! I wanna put in a request. Will you please make a gelato base similar to the one used for these recipes? I am in love with pistachio gelato and would love to make my own.

    • Profile photo of Gemma Stafford Gemma Stafford on September 5, 2016 at 7:18 am

      Hi there, I made a series of classes for Craftsy.com on frozen desserts including gelato. You can check this out here on my website.
      I will also add this to my suggestions list 🙂

  93. Karen Borg on September 11, 2016 at 10:39 am

    Hi gemma thanks alot for the recipe☺ Me and my mum made this with peanut butter oreos. It was awesome . 😊

    • Profile photo of Gemma Stafford Gemma Stafford on September 11, 2016 at 10:14 pm

      Thanks so much Karen, I’m delighted you liked it.

  94. Profile photo of nata1314 nata1314 on September 28, 2016 at 8:22 am

    Hello Gemma I loved your recipes and of truth that are delicious, i am of Colombia and i want to ask you where can print them stickers for the glasses?
    I love you.

    • Profile photo of Gemma Stafford Gemma Stafford on September 30, 2016 at 2:15 am

      The link is under the recipe for brown sugar here on the website, with the basics recipe 🙂

  95. Millie Granados on September 29, 2016 at 2:46 pm

    Hello Gemma can you make a Banana Pudding ice cream and a imitation of half baked ice cream (Ben & Jerry’s) ??

    • Profile photo of Gemma Stafford Gemma Stafford on September 30, 2016 at 1:25 am

      Hi Millie, I will add these ideas to my list, thank you 🙂

  96. Profile photo of liping liping on October 3, 2016 at 8:28 pm

    Hello, Gemma
    I follow your original ice cream recipe and made vanilla ice cream step by step at home. It is very delicious and simple. Thank you very much.

    • Profile photo of Gemma Stafford Gemma Stafford on October 4, 2016 at 12:45 am

      That is great, thank you for being with us 🙂

  97. Cari on October 15, 2016 at 8:26 am

    Is there absolutely no substitute for the dairy whipped cream in your no-machine ice cream? I love your recipes (and I found your recipe for non-dairy condensed milk – great!), but I can’t have dairy, so no whipped cream 🙁

    • Profile photo of Gemma Stafford Gemma Stafford on October 15, 2016 at 9:55 am

      Hi Cari, no, it will have to be sorbet! otherwise you need to use traditional methods as in my Craftsy.com lessons, there is a link under the SHOP tag here on the website. The no churn method relies on rich ingredients 🙂

      • Cari on October 15, 2016 at 10:09 am

        Does the Craftsy class cover any non-dairy, no machine recipes? I don’t mind if it’s rich, it’s just dairy my belly doesn’t like! 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on October 17, 2016 at 1:51 am

          Hi Cari,
          Yes to the non dairy, but it uses a churn. Check out the coconut ice cream recipe here, this may be your best bet.
          Gemma 🙂

  98. Profile photo of envirothusiast envirothusiast on October 21, 2016 at 9:37 am

    Hi Gemma!
    I’m from Canada, and was super excited to find this recipe, however we don’t have heavy cream, our highest fat content cream is whipping cream which is 35%, which O was sure I saw in some comments would work. I don’t have a standard mixer, but spent a long time hand mixing (with a hand mixer, and a whisk) and it’s just not working. It seems to get thicker but it’s not forming any peaks. And I had it in the fridge for over a full 24 hours. Is there any thing else I can do? Just really sad because I bought so many toppings and such for the ice cream! 🙁

    • Profile photo of Gemma Stafford Gemma Stafford on October 22, 2016 at 1:16 am

      Hi there, it is good to have you with us. This cream will whip, though more loosely than 49% cream, and it will work in the ice cream recipe. A hand whisk will take this as far as it will go, so give it a shot! do not add very wet ingredients to this, as they will form crystals, Gemma 🙂

  99. Skye Keenan on October 27, 2016 at 7:11 am

    hi Gemma,
    i am new to the website and loving it so far. these ice-cream recipes look amazing! i am 14 years old and i love to bake. i live in England and am in year ten and starting my GSCE’s so don’t have much time for it 🙁 i just have one question. would it be possible for you to make a salted caramel flavor ice-cream? i love salted caramel anything and it would be great to add this onto the list of things i love that you make.
    -Skye Keenan 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on October 28, 2016 at 2:05 am

      Hi there Skye, it is great to have you with us in the UK. I am glad to hear that you are taking your school work seriously, it is so important. Baking and cooking is an important life skill too, and so relaxing, with a treat at the end of it!
      I suggest you use the signature salted caramel sauce here (http://www.biggerbolderbaking.com/?s=salted+caramel+sauce) this will allow you to add this to all sorts of treats, including ice cream, so get to it! I hope you have a nice Halloween break.
      Gemma 🙂

  100. Sally on October 31, 2016 at 2:18 am

    Hi, Gemma. I’ve got some evaporated milk, i.e., no sugar in it. Can I add maple syrup to sweeten it and use that to add to cream? I want to make maple pecan ice cream but if I add maple syrup to condensed milk it will be far too sweet. If I add maple syrup to evaporated milk, do I have to heat it or can I just mix and then add to whipped cream?

    • Profile photo of Gemma Stafford Gemma Stafford on October 31, 2016 at 3:43 am

      Hi Sally, the problem is that the ‘water’ content is too high in the evaporated milk to give a good result. It has to be sweetened condensed milk, nothing else will do for this method. 🙂

      • Sally on October 31, 2016 at 4:30 am

        Okey doke. Thanks.

  101. Sabine Pytlik on November 3, 2016 at 12:42 pm

    Hi Gemma,
    I love your show and all your recipes. Today I tried the icecream base. I whipped the cream until stiff, poured in the condensed milk (what I think is very sweet) , mixed everything together and suddenly my mixture was liquid ??????
    What went wrong??? I proceeded anyway, put crushed up oreo cookies in one half and dark chocolate in the other. Then in the freezer. It did freeze ok, but the icecream (oreo) was very sweet. Way to sweet. Next time I will try to use only half of the condensed milk. Do you think that will work?

    • Profile photo of Gemma Stafford Gemma Stafford on November 4, 2016 at 3:16 am

      Hi Sabine,
      Condensed milk is very sweet, it will not condense if it is not, think about it as a step away from caramel, but with milk. If you do not find fresh cream where you live you will have a problem with this recipe.
      Fresh cream:This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe.In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      This is what happened I think!

  102. Waheeda on November 10, 2016 at 11:54 pm

    Hi Gemma!
    I tried the mint choc icecream with cruaged mint leaves and I wasn’t so happy. I love mint icecream so pls gemma help me!! Don’t want to use store bought mint flavour

    • Profile photo of Gemma Stafford Gemma Stafford on November 11, 2016 at 3:09 am

      Hi there,
      Crushed mint leaves will not be good, you need to use an extract, you can make your own, the recipe is here, Gemma 🙂

  103. Profile photo of Janee Janee on November 17, 2016 at 2:49 am

    Hi Gemma ,
    may I use sweetened creamer milk instead of sweetened condensed milk ?

    • Profile photo of Gemma Stafford Gemma Stafford on November 18, 2016 at 6:48 am

      NO! this recipe is designed for these two ingredients, nothing else will work for this. 🙂

  104. Laraib on November 30, 2016 at 1:31 pm

    Hi gemma ! I love your receipes. These are outstanding. Can you also make tiramisu ice cream and salted carramel ice cream.

    • Profile photo of Gemma Stafford Gemma Stafford on December 1, 2016 at 2:36 am

      Hi there,
      you can make the salted caramel one with the slated caramel sauce here on the website. tiramisu tends to have alcohol, and coffee of course, with mascarpone cream cheese, it is difficult to do this with my ice cream recipe, though the coffee one here is fab! Check out the tiramisu cheesecake recipe here too,
      Gemma 🙂

      • Laraib on December 1, 2016 at 10:37 pm

        Thank you so much gemma. About salted caramel is it ok we can make dulce de lache with salt . If yes then how much or we need to make with salted caramel sauce (made with sugar) ?then how?

        • Profile photo of Gemma Stafford Gemma Stafford on December 2, 2016 at 11:32 am

          Hi there,
          you can of course add salt to dulce de leche. Add this to your own taste. Add, taste, add more if you feel it needs it.
          Gemma 🙂

  105. Profile photo of thebarista thebarista on December 14, 2016 at 8:05 am

    hi… gemma,i always go to youtube and see how to make your icecream without machine.fisrt i make 1 week ago its became watery maybe i do wrong..but now this day i make again and wow its nice..hope it will freeze and i can it now. i would like to thank you for sharing your amazing talent…GOD BLESS YOU..AND BY THE WAY the flavor of my ice cream i make this day is coffee.. and please send me a exsact ingreident for condenesed milk,and whipping cream for the ice cream so that i will make a perfect taste like you. thank you gemma.merry christmas happy new year.

  106. Rowan on December 30, 2016 at 11:49 am

    Hi gemma
    Can I use in this recipe a cream that contain 35%fat and my second question is what is the program that you use to edit your photos and videos. Thank you for all your wouderful recipes. Sending for you kisses and hugs from Egypt. I wish that I can see you and cook recipes all the day. Best baker.do you remember me i used to ask you a lot of questions in the summerbut now I am in school so I am busy
    Rawan😊

    • Profile photo of Gemma Stafford Gemma Stafford on December 31, 2016 at 2:37 am

      Hi there Rawan,
      Yes, you can use 35% fat content cream, chill it down well before you whip it, it will be good.
      Kevin uses a suite called Final Cut Pro – this is the current one, and he is happy with it. There are other similar ones out there, do your research before you decide what is right for you.
      I am glad to are attending to your studies, it is so important, no matter what you decide to do in life. Happy New Year to you and your family in Egypt, it is good to have you with us,
      Gemma 🙂

  107. Jigar on January 14, 2017 at 3:19 pm

    But….what about the quantity. How much cream and condensed milk to begin with?

  108. Bushra Ahmed on March 8, 2017 at 10:21 am

    Hi Gemma,
    My brother is diabetic is there a way I can do this ice cream without condensed milk or without sugar

    • Profile photo of Gemma Stafford Gemma Stafford on March 8, 2017 at 10:33 am

      Hi there, in a word NO!
      The problem is that milk will not condense without the sugar, it is what thickens the milk.
      substitute sugars may work for this, but they are sugar!
      Stevia will not work, it will not caramelize, and that is really what happens in the milk.
      It may be worth checking out other ice treats, frozen yogurt can be just as delicious, and I have lovely recipes here on my website.
      Gemma 🙂

  109. Profile photo of Saba ASIF Saba ASIF on March 11, 2017 at 1:06 am

    GEmma em your biggest fan i never ever miss any video
    can you plz tel me the quantity of condense milk and whipped cream ?

  110. Profile photo of Shinning Shinning on March 20, 2017 at 8:10 am

    Brilliant work Gemma, love , from Pakistan.

    • Profile photo of Gemma Stafford Gemma Stafford on March 20, 2017 at 12:04 pm

      Thank you, it is good to have you with us 🙂

  111. SJ on March 24, 2017 at 6:59 am

    Hi Gemma- I made this recipe and the ice cream base turned out all wrong! I watched your YouTube video and the in recipe on your website it says for 450ml of cream to use 400ml of condensed milk, but in the comments it’s says 1/2 cup of consensed milk for every 2 cups of whipping cream. I used the one from the actual recipe and it became way too watery. I am a fan of your other recipes and was very disapppointed with the result. Please change the proportions so other people don’t make the same mistake I did because of inaccurate measurements. Thanks.

    • Profile photo of Gemma Stafford Gemma Stafford on March 25, 2017 at 3:34 am

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

  112. Ileana on March 24, 2017 at 9:10 am

    Hi Gemma!! I’m from Dominican Republic and I love, love all your vids.
    I’ve made a pistacho ice cream and the pasión for mango and my family love them.
    Can you tell me how long the ice cream base can take in the fridge without expired.
    Or can you tell me the ice cream base I have to put it in the fridge or refrigerator?
    Sorry for my bad English I can understand in your videos without subtitles 🙃🙂
    Thx and we love u!!

    • Profile photo of Gemma Stafford Gemma Stafford on March 25, 2017 at 3:24 am

      H1 there,
      Ice cream goes in the freezer. The temperature of a domestic freezer should be minus 18C.
      In the freezer it will keep for about six weeks, well stored, in an airtight container. I hope this helps!
      El helado entra en el congelador. La temperatura de un congelador doméstico debe ser de menos 18C.
      En el congelador se mantendrá durante unas seis semanas, bien almacenado, en un recipiente hermético. ¡Espero que esto ayude!
      Gemma 🙂

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