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Homemade Ice Cream, Halloween Recipes, Halloween Recipes for Kids, Homemade No Machine Ice Cream, Chocolate Ice Cream, Chocolate Brownie Ice Cream, Bubblegum Ice Cream, Pumpkin Ice Cream, Gemma Stafford, Bigger Bolder Baking, Recipes, How to Make Ice Cream

Halloween Homemade Ice Cream Flavors to Die for…

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Hi Bold Bakers!

Halloween is the time to go really over the top and have creative fun with your baking and desserts , so I thought why not go really Big and Bold. So this week, I made some Halloween-themed ice cream flavors using my very popular 2 ingredient, No Machine Ice Cream recipe. For my Homemade Ice Cream recipe all you need is a stand mixer or hand mixer and just 2 ingredients: fresh whipping cream and condensed milk, that is it! No expensive ice cream machine required!

 

Homemade Ice Cream, Halloween Recipes, Halloween Recipes for Kids, Homemade No Machine Ice Cream, Chocolate Ice Cream, Chocolate Brownie Ice Cream, Bubblegum Ice Cream, Pumpkin Ice Cream, Gemma Stafford, Bigger Bolder Baking, Recipes, How to Make Ice Cream

Just watch and see how I transform Chocolate Brownie, Bubblegum and Pumpkin Ice Cream into some frighteningly delicious creations.

I have really gotten into Halloween since moving to the U.S.. I love how people really go all out for it. Last year on my YouTube Channel, I had a lot of fun making Halloween Monster Cookies. There are Zombie Cookies, Monster Mouth Cookies and Meringue Bones with Red Velvet Pudding. The best thing is that all these cookies are really easy to make so creating them with the entire family would be simple and most of all, fun!

Also, I am a fan of classic Halloween recipes like caramel apples. Sticking with true Halloween spirit, I made Cursed Candy Apples. Are they cursed? Well, you’ll have to watch and decide for yourself.

This year I went less traditional for Halloween and decided to do Homemade Ice Cream. I never tire of coming up with Ice Cream flavors so to make a Halloween Ice Cream was a challenge I was excited to accept.

Bubblegum Ice Cream 

Bubblegum Ice Cream (Eye Screammmm) for me was a no brainer because I get a HUGE amount of requests for it. The eyeballs are an added creepy and yummy extra.

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Pumpkin Ice Cream

Pumpkin Ice Cream is a must around Halloween because of all the Jack O’ Lanterns displayed in front of peoples’ homes. Pumpkin is a relatively new flavor for me. I had never tried it until as few years ago since I moved to California from Ireland. Today, I just love it around the Holidays. The color is great and I love the spiciness of pumpkin desserts, too.

Halloween recipes, Halloween party, Halloween recipes for kids, Bigger Bolder Baking, Recipes, How to Make Ice Cream, bubble gum ice cream, baking with kids, homemade

Death by Chocolate Ice Cream

Chocolate Brownie Ice Cream (Death by Chocolate Ice Cream). It’s all in the name of this Halloween Ice Cream. Into my Chocolate Ice Cream base I added chunks of my Homemade Fudge Brownie. I like to do this because the Ice Cream softens the brownie so when you eat it you get softened fudgy lumps throughout the ice cream. It’s to die for, pun intended. Add a graveyard to the top of your Halloween Ice Cream by crumpling over more brownie and top it off with some creepy crawly worms.

Halloween recipes, Halloween party, Halloween recipes for kids, Bigger Bolder Baking, Recipes, How to Make Ice Cream, bubble gum ice cream, baking with kids, homemade

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WATCH My Other Homemade No Machine Ice Cream Videos:

 

5 from 7 votes
Homemade Ice Cream, Halloween Recipes, Halloween Recipes for Kids, Homemade No Machine Ice Cream, Chocolate Ice Cream, Chocolate Brownie Ice Cream, Bubblegum Ice Cream, Pumpkin Ice Cream, Gemma Stafford, Bigger Bolder Baking, Recipes, How to Make Ice Cream
Homemade No Machine Ice Cream (2 ingredient)
Prep Time
5 mins
Total Time
5 mins
 
Servings: 3 pints
Author: Gemma Stafford
Ingredients
  • 2 cups (16oz/450 ml ) cold whipping cream, all purpose cream, heavy cream
  • 14 ounces (1 can/ 400ml) cold sweetened condensed milk (fat-free or regular)

  • Use the right cream for where you live:
  • (UK, whipping cream or heavy cream)
  • (Netherlands, Slagroom)
  • (Philippines, whipped cream or heavy cream)
Instructions
  1. Place sweetened condensed milk in the fridge over night to keep cold
  2. Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until soft peaks form.
  3. Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
  4. Now, turn the speed back up high again and whisk until the mixture is thick and stiff peaks.
  5. Now you have your ice cream base you can add in your desired flavors and fixing once it is nice and thick. This recipe yields 3 pints (roughly 6 cups)
  6. GO NUTS! experiment with your flavors and enjoy creating something that is all you.
  7. Place in a large resealable container and freeze at least 6 hours or overnight before eating. Keep for up to 6 weeks.

 

5 from 7 votes
Homemade Bubblegum Ice Cream
Prep Time
10 mins
Total Time
10 mins
 
Servings: 1 pint
Author: Gemma Stafford
Ingredients
  • 1 1/2 cup ice cream base (recipe above)
  • 1 drop bubble flavor (http://bit.ly/BubbleGumFlavor)
  • 1 drop green food coloring
  • 10 bubble gum eye balls
  • Raspberry Puree
Instructions
  1. Combine all of the ingredients together.Save the raspberry puree to draw blood on top. Taste for desired flavor.
  2. Place in an air tight freezable container.
  3. Place the eye balls peek out o top of the ice cream to make it extra creepy
  4. Freeze in an airtight container for 6-8 hours. Keep for up to 6 weeks.
  5. * NOTE: The Bubblegum freezes quite hard so make sure it thaws out a bit before you chew on them. And take care with young kids eating this ice cream.

 

5 from 7 votes
Pumpkin Ice Cream
Servings: 1 pint
Author: Gemma Stafford
Ingredients
  • 1 1/2 cups Ice cream base (recipe above)
  • 3/4 cup pumpkin puree
  • 2 tsp pumpkin pie spice (or cinnamon)
  • white chocolate , melted
Instructions
  1. Combine all of the ingredients together minus the white chocolate. Taste for desired flavor.
  2. Place in an air tight freezable container.
  3. Put the melted chocolate in a piping bag and pipe a swirl around the top of the ice cream, then quickly run a toothpick through it to create your spider web.
  4. Freeze for 6-8 hours. Keep for up to 6 weeks.

 

5 from 7 votes
Chocolate Brownie Ice Cream
Prep Time
10 mins
Total Time
10 mins
 
Servings: 1 pint
Author: Gemma Stafford
Ingredients
  • 1 1/2 cups Ice cream base (recipe above)
  • 1/2 cup bittersweet chocolate , melted
  • 1 cup of brownies , chunks
  • 5 Gummy worms
Instructions
  1. Combine the half of the ice cream base with the chocolate. Mix fast so it doesn't set
  2. Mix in the rest of the ice cream base until combined
  3. Add in your brownie chunks.
  4. Fill up your container leaving a little room at the top.
  5. Crumble on more brownie to create the 'dirt' for your graveyard. Place the gummy worms around the top and sides. More is more with this ice cream.
  6. Freeze for 6-8 hours. Keep for up to 6 weeks.

 

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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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88 Comments

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  1. Jules K on February 26, 2018 at 11:56 am

    Thank you for putting in the UK ingredients names, another reason we love your receipts.

    • Gemma Stafford on February 27, 2018 at 4:30 am

      Hi Jules,
      So that is where you are!
      Just fyi: Cream cheese in the UK does not seem to come in a block. This is true in Ireland too. My Mum discovered that the tub of ‘SOFT CHEESE, the full fat one in TESCO is very good in the cheesecake recipes! And it is cheap as chips too! Let me know if you try it,
      Gemma 🙂

  2. Cherylann on May 22, 2017 at 8:26 pm

    Hi Gemma love your recipes there so easy. Can you do a plain chocolate and plain strawberry ice cream. I see some ice cream that has strawberry and ? or chocolate and ? but I’m not sure if I remove the other ingredients that are in the recipe if it will still turn out. I know you say don’t ulter the ingredients but can you remove some. Example I want plan chocolate ice cream you have chocolate and banana if I remove the banana will the chocolate be the same measurement or do I increase it. Your pictures of your recipes are stunning makes my mouth drool and want to make everything lol. Keep up the great job.

    • Gemma Stafford on May 23, 2017 at 7:20 pm

      Hi Cherylann,

      I’m not sure if I already sent you to this recipe but here is where you can find a chocolate ice cream recipe https://www.biggerbolderbaking.com/homemade-ben-jerrys-ice-cream/

      Also my neapolitan ice cream that I just made is a good for you to check out because I do both chocolate and strawberry in that flavor.

      Best,
      Gemma.

  3. Skye Keenan on October 27, 2016 at 7:34 am

    can i use all of the base for one flavor. so how much bubblegum would i use?
    thanks again. <3

    • Gemma Stafford on October 28, 2016 at 1:59 am

      Sure you can, 3 drops of bubblegum flavor would do it, but do taste after every drop, it tends to be strong!
      Gemma 🙂

  4. Aaron Quero on October 22, 2016 at 11:23 pm

    I’m glad you wrote a substitute here in Philippines. So hard to find substitute until you reccomend it!! Thanks!!

    • Gemma Stafford on October 23, 2016 at 2:36 am

      That is great Aaron, I know that not all ingredients are available in all countries, i am happy if it helps, Gemma 🙂

  5. faradilla on August 19, 2016 at 7:42 pm

    Can you make ice cream without using heavy milk or whipped cream? Can u give me ice cream recipe without using heavy milk or whipped cream

    • Gemma Stafford on August 20, 2016 at 5:09 am

      I recently mad a series of classes for ice cream with Craftsy. They charge for these lessons. there is a link to it here on the website for a discount.
      Here you will find all sorts of ice cream techniques 🙂

  6. Ayman Ali Khan on August 18, 2016 at 7:03 am

    DEAR GEMMA
    I LIVE IN BANGLADESH AND WE DON’T HAVE HEAVY WHIPPING CREAM SO IT WOULD BE REALLY KIND OF YOU IF YOU’D TELL ME A SUBSTITUTE AND MY MUMS BIRTHDAY IS COMING UP AND MY MUM LOVES A PASSION FRUIT PAVLOVA SO COULD YOU PLEASE MAKE A ICECREAM RECEPI FOR IT

    • Gemma Stafford on August 19, 2016 at 2:26 am

      Hi there Ayman,
      Passion fruit pavlova sounds gorgeous! I do not know about fresh cream in your country. Would it be like what you would get in India? One of the Bold Bakers Virginia gave me this list :India: You get brands like Tropolite and Rich’s Cream in India. Also, Amul has a special cream for whipping which has a higher fat content; it’s a red and white tetra pack as opposed to the blue and white one. I used it just last week to make the 2-ingredient ice-cream and it worked perfectly fine.
      Gemma 🙂
      Other than that I really do not know, local knowledge is best for this,
      Gemma 🙂

      • Ayman Ali Khan on August 19, 2016 at 2:47 am

        thanks gemma I used amul cream and it worked perfectly fine and I must say the mocha frapuchino ice cream was too good and I hope you like my idea for passion fruit Pavlova ice cream

        • Gemma Stafford on August 19, 2016 at 12:59 pm

          Hi Ayman,
          Yes I do, I love passion fruit too, it must be one of the best flavors in the world!
          Gemma:)

  7. Jennycuenca on July 17, 2016 at 8:02 pm

    I may have mentioned this before, but I really think the pictures of your creations are so very attractive. Makes me want to reach out and grab the treats. 🙂

    • Gemma Stafford on July 18, 2016 at 1:05 am

      Thank you so much Jenny, I have worked hard at this, i am lucky to have a good camera, a digital SLR, and practice helps!
      Gemma 🙂

  8. Rachael curtin on July 1, 2016 at 5:42 am

    hi Gemma all the recipes look amazballs but can i substitute the white chocolate in the pumpkin for dark?thx

    • Gemma Stafford on July 1, 2016 at 3:35 pm

      Hi Rachael,
      Sure, change the recipes to suit yourself,
      Gemma 🙂

  9. Mary on April 30, 2016 at 5:50 am

    Hi, can i use cool whip instead of all purpose cream? Thanks

    • Gemma Stafford on April 30, 2016 at 10:24 am

      Hi Mary,
      in a word, NO!. This recipe will only work with dairy cream. The one I use is 49.4% fat solids, full fat cream. Really nothing else will whip, or be natural. This balances well with the condensed milk which is used as a sweetener. Sorry Mary! I do know the cream is not always available,
      Gemma 🙂

  10. Barbara Greer-Joseph on April 17, 2016 at 2:03 am

    O my goodness
    Just made some of your home made ice cream Gemma. It is to die for just playing with basic flavours like vanilla, chocolate as I made it on the spur of the moment!
    Can’t wait to get more adventurous!!
    Love how you’re receipts are so user friendly!!
    Thank you so much for the time and effort you put into your recipes
    Kind Regards
    🙂 🙂 🙂

    • Gemma Stafford on April 17, 2016 at 7:29 am

      Hi Barbara,
      I am really happy to hear hat, thank you for being in touch,
      Gemma 🙂

  11. Melly on February 17, 2016 at 2:08 pm

    I was wondering if cocoa powder can be mixed into the cream while making the base, or will that deflate the whipped cream? (I wanted to try to make hot chocolate ice cream with mini marshmallows)

    • Gemma Stafford on February 18, 2016 at 10:17 am

      Thanks for your question, Melly. I would recommend sticking with my technique in the Death By Chocolate recipe, and then adding marshmallows instead of brownie chunks. Hope this helps! 🙂

  12. Jasmine Chua on January 8, 2016 at 7:20 am

    Where did you bought the container for the ice creams??

  13. iera on November 15, 2015 at 12:01 am

    Dear Gemma,
    I’m from Malaysia and don’t know at all anything about bakery. So , I do have trouble while I’m making my ice cream base, it’s not fluffy .

    I’m using Emborg . is that the correct Whipping Cream should I use?

    • Gemma Stafford on January 22, 2016 at 8:18 pm

      Thanks for your question. Sounds like you may have over-whipped your cream. Next time try mixing it just till it starts to reach soft peaks, then add in your chilled sweetened condensed milk. Hope this helps 🙂

  14. Kristi on November 13, 2015 at 5:08 pm

    I have made the chocolate and brownie ice cream twice and it was great both times! I have also made peanut butter ice cream, vanilla ice cream, and chocolate and butterscotch ice cream. They have all worked out beautifully using the ice cream base! Thank you for sharing this with us!

    • Gemma Stafford on November 13, 2015 at 8:32 pm

      Delighted to hear that, Kristi. Really glad you liked the base recipe 🙂

  15. Tea Valsan on November 7, 2015 at 6:44 am

    Thank you for the recipe! It had a great luck with all my family and friends! Thanks again!

    • Gemma Stafford on November 10, 2015 at 7:03 pm

      Delighted to hear that 🙂

  16. Bold Baker on November 6, 2015 at 5:07 pm

    Hi Gemma!
    I have tried your ice cream base,but, it was too sweet.
    I was wondering if there is anything I could to not make it as sweet?
    Thank you!

    • Gemma Stafford on November 6, 2015 at 7:05 pm

      Next time use fat-free or low-fat condensed milk, that should help 🙂

  17. NHWCenter on October 28, 2015 at 8:32 pm

    Gemma: Loved the recipes but all that kept going through my mind was where is the nonGMO, healthy ingredients? HFCS, and all the other unhealthy ingredients are not very good for parents with children who are challenged or in the spectrum. All the dyes and HFCS and GMO’s are triggers for reactions in so many children. just a thought that you might want to try using healthier ingredients? You’ll get even more of a following. I will convert some of your recipes to a usable form by my clients and friends.

    • Gemma Stafford on October 29, 2015 at 11:26 am

      Thanks for your comment and for visiting my website! You can use whichever ingredients you’d like, GMO or non-GMO. Either one will not affect the outcome of my recipes. Hope this helps! 🙂

  18. prisha on October 23, 2015 at 11:50 pm

    Gemma these are wonderful I tried them for my mom’s birthday and she loved it thank you very much .

    • Gemma Stafford on October 27, 2015 at 6:12 pm

      Thanks so much, really glad you liked this recipe 🙂

  19. Leonor Valle Fredeliz on October 23, 2015 at 12:29 am

    Hej Gemma!
    How do I prepare an icecream yogurt base? same as with and w/out icecream maker.. thanks

    • Gemma Stafford on October 27, 2015 at 6:19 pm

      I will add it to my list. Stay tuned 🙂

  20. Andrea nasayao on October 22, 2015 at 8:16 am

    Here in the philippines .. thank u for ur response 🙂

  21. Andrea nasayao on October 21, 2015 at 7:17 am

    What kind of chocolate are you using? 🙂

    • Gemma Stafford on October 21, 2015 at 5:18 pm

      I am using Ghirardelli Andrea. They have a great 60% bitter sweet bag of chooclate chips that I like.

      • Andrea nasayao on October 22, 2015 at 8:14 am

        I think theres no ghirardelli here

  22. N. on October 19, 2015 at 2:54 pm

    Hey gemma, i live in holland and i use “slagroom” but how many fat does heavy whippig cream contain? I use 30% is that enough

    • Gemma Stafford on October 20, 2015 at 6:56 pm

      Sure 🙂

  23. Kavya on October 18, 2015 at 8:56 am

    Can you make a cake with a stuffing inside like a vanilla cake and a Nutella filling ?

    • Gemma Stafford on October 21, 2015 at 6:46 pm

      I will add it to my list. Stay tuned 🙂

  24. JOEY on October 18, 2015 at 6:20 am

    Please make more recipes like these so i can let people in China enjoy.By the way i am a huge fan.

    • Gemma Stafford on October 21, 2015 at 6:47 pm

      Stay tuned every Thursday morning for my new recipes 🙂

  25. JOEY on October 18, 2015 at 6:16 am

    Hey Gemma i am your huge fan from China and i really like your recipe!I think i would use your recipe to make some ice cream for Halloween in my school so people will really love it and have a happy Halloween!Please make more recipes so i can let people in China enjoy!

  26. Kevin on October 17, 2015 at 9:23 am

    Hi gemma iam kevin… Iam an indian … I love ur recipes to the core!!.. It’s so delicious!!! Iam basically in chennai (a place in southindia) . over here i dont get heavy cream or whipping cream i just only “AMUL fresh cream “…. Is this fine if i use thia

    • Gemma Stafford on October 27, 2015 at 7:02 pm

      Thanks for your question, that cream should be fine to use. Let me know it turns out 🙂

  27. Sarah on October 17, 2015 at 4:32 am

    I have tried the red velvet I minute cupcake and mNy icecreams of yours it was fantastic but the yogurt bark disappointed me

  28. Sarah on October 17, 2015 at 4:29 am

    I made the second yogurt bark sorry for late comment

  29. Sarah on October 17, 2015 at 4:28 am

    I made the second one it was too sour should we use unsweetened cocoa powder or sweetened because it was too sour can u put some recipes of word class chocolate ice cream of baskin n robbins and pralines n cream tooo plzzzzz

  30. Joyce on October 17, 2015 at 3:28 am

    Hi Gemma could you make rocky roads next please my cousin love them

    • Gemma Stafford on October 27, 2015 at 7:08 pm

      I will add it to my list. STay tuned 🙂

  31. irma on October 16, 2015 at 3:33 pm

    Hello Gemma where is the recipe on how you can make condensed milk at home i cant find it on your blog 🙁

    • Gemma Stafford on October 16, 2015 at 8:16 pm

      Thanks for your question, Irma. You can find that recipe with the dairy-free ice cream recipe I have posted. Use regular milk instead of coconut milk if you want the dairy version of condensed milk. Hope this helps 🙂

  32. Jane on October 16, 2015 at 3:16 pm

    Where do you get the eye gumballs and the spider?

    • Gemma Stafford on October 16, 2015 at 8:17 pm

      If you live in the US you should be able to find them on the Halloween candy isle at the market. Hope this helps 🙂

  33. Yassine on October 16, 2015 at 7:24 am

    Hey Gemma i am a huge fan !! i have a problem for the wiping cream : i live in morocco and we dont have any good quality cream here . please respond i am such a fan

    • Gemma Stafford on October 16, 2015 at 8:20 pm

      Thanks for your comment, Yassine. You can use heavy cream and all-purpose cream for the ice cream base. Hope this helps! 🙂

  34. Bridget on October 16, 2015 at 3:11 am

    Hi love this, I live in Australia, is it alright if I use regular ‘thickened cream’ I don’t think we have heavy cream and it’s the only type i know

    • Gemma Stafford on October 16, 2015 at 8:27 pm

      I haven’t tried that. You can also use all-purpose cream. Hope this helps 🙂

  35. leonor valle fredeliz on October 16, 2015 at 1:26 am

    I like your icecream base, its very easy to follow no complications, all though that I have an icecream maker so I had tried your formula of not using machine and it works. Thanks

    • Gemma Stafford on October 16, 2015 at 8:28 pm

      Thanks so much, really glad you liked this recipe 🙂

    • B on April 11, 2016 at 11:11 am

      I did the yogurt cake batter ice cream recipe. Followed instructions except had no sprinkles to use. Froze overnight and it is so hard I cannot get a spoon into it to get any out. Why?
      Help!!!!

      • Gemma Stafford on April 12, 2016 at 3:48 am

        Hi B,
        This is the recipe:

        1 cup (8oz/225g) plain yogurt (greek, non-fat or full fat)
        8 oz cream cheese
        3 Tablespoons honey
        3 teaspoons vanilla
        3 Tablespoons sprinkles
        It is important to use a Greek (strained yogurt) for this recipe. Natural yogurt has too much ‘water’ and will freeze like ice. I think this may be the issue. When you change an ingredient, you change the result,
        Gemma 🙂

  36. Nancy on October 15, 2015 at 7:44 pm

    Wonderful video and recipes! You mentioned a recipe to make sweetened condensed milk, can you give the url?

    • Gemma Stafford on October 16, 2015 at 8:30 pm

      Check out my dairy-free ice cream recipe. You’ll find the condensed milk recipe there. Feel free to use regular, dairy milk instead of the coconut milk. It will be the same measurements. Hope this helps 🙂

      • Nancy on October 17, 2015 at 7:59 am

        Thank you Gemma!

      • Andrea nasayao on October 21, 2015 at 7:15 am

        Hi gemma 🙂 i love watching your videos . And i’ve been wondering how to make your condensed milk :/? Ive been looking for it but i cant find it :/

        • Gemma Stafford on October 21, 2015 at 6:35 pm

          Check out my dairy-free ice cream recipe. You’ll find the condensed milk recipe there. You can use regular milk instead of coconut if you would like it to have dairy. Hope this helps 🙂

          • Andrea nasayao on October 22, 2015 at 8:10 am

            Thanks for your quick response gemma 🙂 but what is the measurement of the sugar and milk ? Thanks 🙂 i really love watching your videos 🙂



  37. Sofia on October 15, 2015 at 7:17 pm

    Amazing Gemma I loved them so much they look delicious just a question I am sensitive to dairy so I am going to use your dairy free no machine Ice Cream but is it okay to use food coloring on it?

    • Gemma Stafford on October 16, 2015 at 8:31 pm

      Sure, you can use food coloring in your ice cream. Let me know how it turns out 🙂

  38. Len on October 15, 2015 at 7:12 pm

    How do you get the extra ingredients, like brownies, cookies bits, etc…, to stay mixed well throughout the ice cream when it is freezing? I made some cookies and cream, which was absolutely delicious by the way, but I found most of the cookies had sunk to the bottom when I pulled it out of the freezer. Strawberry did the same.

    • Gemma Stafford on October 29, 2015 at 3:07 pm

      To help prevent that form happening, you can give the ice cream a few stirs while you are freezing it. That should do the trick 🙂

  39. Mira Ammouri on October 15, 2015 at 11:47 am

    Where can i find that recip about wipping cream i diffrent countries (i love your channel ) and i live in sweden

    • Gemma Stafford on October 15, 2015 at 3:06 pm

      In the recipe’s ingredient list you will see options for the different creams you can use. Hope this helps 🙂

  40. sophia on October 15, 2015 at 9:32 am

    thank you gemma a lot cuz my cousins re coming over and they like super creepiness
    so im sure that they gonna like all three of em

    • Gemma Stafford on October 15, 2015 at 11:14 am

      Delighted to hear that, Sophia. 🙂

      • wassan2006 on March 17, 2016 at 9:37 pm

        i love your creations but can u do a video about how to make ice cream with out ice base

        • Gemma Stafford on March 18, 2016 at 2:20 am

          Hi Wassan,
          Do you mean a traditional ice cream? This is custard based and is not too easy to make without an ice cream maker,
          Gemma 🙂

      • Celia L.W on October 29, 2016 at 8:59 pm

        can you please make raspberry and chocolate ice cream and also salted caramel and chocolate Ice cream!!

        • Gemma Stafford on October 30, 2016 at 2:52 am

          Hi Celia, go through the recipes here, you will find what you are looking for 🙂

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