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Holidays Ice Cream - No Machine Festive Ice Cream made with just cream and condensed milk!!

Holiday Ice Cream Flavors (2 Ingredient, No Machine Ice Cream)

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Hi Bold Bakers!

Who says ice cream isn’t for Christmas? You have to try my NEW Holiday Ice Cream Flavors. This year instead of spending ages in the kitchen, or worse still resorting to something store bought, you can easily make a delicious, festive treat in no time. You all know and love my 2 Ingredient, No-Machine Ice Cream recipe I’ve made into a variety of incredible flavors. These Christmas Ice Cream recipes start with that same magic recipe for vanilla ice cream. All you need is fresh dairy cream, condensed milk, and a touch of vanilla extract.

What looks like plain vanilla ice cream is transformed with the addition of all kinds of the seasonal flavors. Whether you’re a chocolate fiend, crazy about cranberry, or just got to have a slice of apple pie, all 5 of these flavors will ensure you get your holiday fix, without any of the fuss! Most of these recipes are just 3 ingredients, require no machine, and are made of things you definitely have around during the Christmas holidays.

These recipes are so easy to adapt and make your own. I encourage you to experiment with you own favorite Holiday Flavors and share them with me in the comments below. I hope these allow you to have some fun in the kitchen, after all that’s what it is all about!

Get my Holiday Ice Cream recipes below:

Chocolate & Peppermint Ice Cream

A perfect way to enjoy a festive holiday favorite! Check out my recipe for Chocolate & Peppermint Ice Cream.

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Gingerbread Cookie Ice Cream

This cookie sings Christmas with all of its spices and warm flavors. Crumble it up into my No Machine Ice Cream and voila! Get my Gingerbread Cookie Ice Cream recipe.

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Apple Pie Ice Cream

Apple Pie and Vanilla Ice Cream are a match made in heaven. It makes perfect sense then my Apple Pie Ice Cream recipe is the best of both worlds.

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White Chocolate & Cranberry Ice Cream

Cranberries are not just a side dish for your turkey this Christmas Holiday season. You get a sweet and tangy combo with my White Chocolate & Cranberry Ice Cream recipe.

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Santa’s Milk & Cookies Ice Cream

If it’s good enough for Santa it’s good enough for us! Check out my delicious Santa’s Milk & Cookies Ice Cream recipe.

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Have you seen my Holiday Baking Headquarters page? There you will find every recipe you could possibly need for the Holidays including Easy Sugar Cookies, my Best-Ever Pecan Pie & more!

 

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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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45 Comments

  1. Chengladys on December 14, 2017 at 7:12 am

    Hi Gemma, i used whipping cream and low fat condensed milk why mine turn up watery and lumpy. Please advice.

    • Gemma Stafford on December 15, 2017 at 5:31 am

      Hi there,
      The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes. I think the one you used is a manufactured cream, made with milk powders and fats, this is not the right one, I am sorry,
      Gemma 🙂

      • Chengladys on December 15, 2017 at 9:37 pm

        I used 35% fat if cow’s milk whipping cream . Could it over whipping

        • Gemma Stafford on December 16, 2017 at 5:27 am

          Hi there,
          Yes! if you over whip a fresh dairy cream you get butter! Check the video for butter here on the website, this will tell you a lot. Mostly fresh cream should be whipped until it comes to a soft peak, anything more than that is too much!
          Gemma 🙂

  2. Amabella on December 10, 2017 at 5:09 pm

    Hi Chef Gemma, thank you for sharing us these marvelous 2-ingredient ice cream recipe! You’re awesome! 🙂 I love you! :* hehe Can I use Nestle All Purpose Cream? Thanks so much!

    • Gemma Stafford on December 11, 2017 at 2:28 am

      Thank you Amabella,
      That is very kind. NO! Nestle All Purpose cream is a manufactured product, milk powder and milk fats. This will collapse when you try to add the condensed milk, I am sorry.
      The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
      Thank you for being in touch,
      Gemma 🙂

      • Patricia on December 11, 2017 at 1:10 pm

        Hi Gemma,
        Thanks for these fantastic easy icecream recipes!
        I just have 2 questionsbefore I go ahead and try making them …
        Does the ice cream be nice & creamy when taken out of the freezer?
        How long will they keep, once frozen, without spoiling the texture?

        Many Thanks from all the way over here Ireland 🙂

        • Gemma Stafford on December 12, 2017 at 2:46 am

          Hi Patricia,
          You have the same name as my Mum, for a moment I though she was on to me!!lol.
          The secret of this ice cream is the low water content, this keeps it soft. The higher the fat in your cream, and incidentally my Mum uses one from Aldi, it is the highest fat content I ever saw at 49%, it is called DOUBLE cream, the lower the water content, and the smoother the result. The cream will need to be at least 35%, which most double creams in Ireland are, and it needs to whip up, which it will!
          After that it depends on what you add to it. The higher the water content of the additions, the harder the freeze. So, cocoa/coffee will freeze soft. If you blend frozen fruits and add, you have suspended the water/ice crystals, and it will freeze soft. Low water content fruits will be softer (Banana/mango). This is what you need to consider, then experiment! This is a proportional recipe, about 1:1, so it is easy to run up a small batch to try.
          It will keep well in the freezer for about 6 weeks, but all frozen food is best used asap! I think you wil lhave trouble keeping this one.
          Happy Christmas to you and yours in chilly Ireland!
          Gemma 🙂

  3. Cyndi Olsen on December 5, 2017 at 4:43 pm

    Have you made green tea ice cream with this base? If so, how?!

  4. bob songy on December 4, 2017 at 6:11 pm

    just wanted to say the ice cream came out great, I hope to do chocolate next and then wedding cake. followed the recipe you sent and it was easy, thanks from just outside the big easy.

    • Gemma Stafford on December 4, 2017 at 9:16 pm

      I’m thrilled to hear that. Thank you so much for trying it out 🙂

  5. Melody Watts on December 4, 2017 at 1:26 pm

    Bovine milk intolerant … any substitutes for making ” ice cream”?
    I can tolerate goats milk and have access to g goat milk , powdered goat milk and condensed goat milk.
    Any ideas ? Love your show , as always.

  6. bob songy on November 29, 2017 at 11:49 am

    Gemma, you mentioned a while back that you know where we could get those 1/2 pint or full pint cardboard ice cream container tubs to put our ice cream in, please let me know who stocks those. thanks, bob

  7. Michelle on November 28, 2017 at 5:52 pm

    Awesome flavors for sure! For how long can this be stored in the freezer?

    • Gemma Stafford on November 29, 2017 at 8:27 pm

      Thanks so much Michelle. They will live happily in your freezer for 8 weeks 🙂

      Gemma.

  8. cpcsgirl on November 26, 2017 at 12:42 pm

    How much heavy cream and sweetened condensed milk did you use? I couldnt find a printed recipe with the amounts. Thanks!

    • Gemma Stafford on November 26, 2017 at 2:21 pm

      Hi there,
      This is part of every recipe. (https://www.biggerbolderbaking.com/chocolate-peppermint-ice-cream/).
      The base is:
      1×14 ounce (1 Can/ 400ml) sweetened condensed milk, cold
      2 cups (16oz/450 ml) heavy fresh dairy cream, cold
      1 teaspoons vanilla extract (optional)
      Click into the recipes for full instructions,
      Gemma 🙂

      • Jane on December 2, 2017 at 8:12 pm

        Hi , saw ice cream receipts . Can we use the hand held mixer for such receipe

        • Gemma Stafford on December 4, 2017 at 4:06 am

          Hi Jane,
          Yes, you certainly may. Do not over whip the cream. It has to be fresh dairy cream to work in this ice cream, all will be well.
          Gemma 🙂

  9. bob songy on November 26, 2017 at 12:02 pm

    having difficulty finding out the ingredients such as ice cream base how much of each and how long in the freezer?
    could use some help

    • Gemma Stafford on November 26, 2017 at 2:26 pm

      Hi Bob,
      All of the instructions are with the recipes here. (https://www.biggerbolderbaking.com/holiday-ice-cream/) this is the Apple pie one. You click on the link in the introduction (It is orange in color) and it will take you to the recipe. Take your time scrolling down through the photos.
      This is the base mix:
      1×14 ounce (1 Can/ 400ml) sweetened condensed milk, cold
      2 cups (16oz/450 ml) heavy fresh dairy cream, cold
      1 teaspoons vanilla extract (optional)
      Thank you for being in touch, I hope this is of help.
      Gemma 🙂

      • bob songy on November 27, 2017 at 4:07 am

        this was exactly the measurements i needed i thought it was me but this was not the only website that wasn’t
        done like it was supposed to…there are many others. by the way i thought you said to put it in the freezer overnight
        was best…..right! thanks again, bob

        • Gemma Stafford on November 28, 2017 at 2:24 am

          Hi Bob,
          Yes, really any food needs the time to freeze, and this really needs at least 6 hours to be at its’ best.
          Thank you for being in touch,
          Gemma 🙂

          • bob songy on November 29, 2017 at 7:59 am

            thanks for the help. do you know of a dreamsicle ice cream recipe ??



          • Gemma Stafford on November 29, 2017 at 9:14 pm

            I’ll keep an eye out for one 🙂

            Gemma.



  10. Maaz on November 26, 2017 at 8:26 am

    Hey gamma,
    Thanks a lot for these very easy and beautiful recipes
    Can you please give me the exact for 1 person , 1 small tub measurement to make the ice cream base.
    Thanks
    -MAAZ

    • Gemma Stafford on November 26, 2017 at 2:44 pm

      Hi Maaz,
      The whole base is as follows:
      1 14 ounce (1 Can/ 400ml) sweetened condensed milk, cold
      2 cups (16oz/450 ml) heavy dairy cream, cold
      1 teaspoons vanilla extract (optional
      You will notice that this recipe is proportional, virtually 1:1.
      You can therefor make it whatever size you like.
      100ml condensed milk, to 110ml of fresh dairy cream, a touch of vanilla, and flavoring. This will be about 7ozs of finished ice cream.
      It is easy to adjust. I hope this is of help to you,
      Gemma 🙂

  11. bob songy on November 25, 2017 at 12:03 pm

    regular cream such as evaporated milk?, heavy whipping cream?,

    • bob songy on November 25, 2017 at 12:05 pm

      what moderation??

  12. bob songy on November 25, 2017 at 12:00 pm

    is your base made with cream or dairy ??

    • Gemma Stafford on November 26, 2017 at 3:25 am

      Hi Bob,
      The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. This is cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. Nothing else will do for my ice cream recipe.
      Evaporated milk is not cream, it is milk which has had 1/2 of the water content evaporated out to leave a thick milk residue. Condensed milk is a similar thing, but it is sweetened, and it thickens as the sugars caramelize.
      I am not sure if you can find these ingredients where you are, it is more difficult in countries where there is no dairy industry.
      Moderation!! This is knowing when to stop, eating, drinking, exercising etc.
      Hope this helps,
      Gemma 🙂

      • bob songy on November 26, 2017 at 10:12 am

        yes this will help, thanks, bob

  13. Lisa Huff on November 24, 2017 at 8:05 am

    Love this idea! Looks so good!

    • Gemma Stafford on November 25, 2017 at 9:55 am

      Thank you Lisa,
      Gemma 🙂

  14. Loretta on November 24, 2017 at 7:11 am

    Gemma,

    I’m not being picky but I’m going to make this with my kids today and it’s 3 ingredient.. honestly heavy cream, condensed cream and vanilla as base but it truly is more if you include flavoring. Not a big deal for me but if I was inexperience this might be miss leading. I love your recipes and your blog!

    • Gemma Stafford on November 25, 2017 at 10:02 am

      Hi Loretta,
      OK, yes, accepted, it is for the base. The flavors are what add interest to this.
      I hope your kids enjoy this process,
      Gemma 🙂

  15. Latoya on November 23, 2017 at 4:14 pm

    Hi 👋 Gemma, hello from Jamaica 🌞 🌴. I really want to give this a try… But how much dairy cream to condensed milk did you use?
    I love your recipes, keep them coming

    • Gemma Stafford on November 23, 2017 at 9:01 pm

      Hi,

      There are links on this page for each ice cream recipe. Just click those and it will take you to the recipe.

      Best,
      Gemma.

  16. LadyIreland on November 23, 2017 at 2:47 pm

    WHAT???? No EGGNOG!!!!!!! Just kidding. Any pointers on using your base to make this?

    • Gemma Stafford on November 23, 2017 at 3:40 pm

      Thats a tough one because you would need a concentrated egg nog flavor. You could mix in a little and see how it tastes…

      Gemma.

  17. gabiruiz13 on November 23, 2017 at 9:42 am

    Hi Gemma! I love that you made a gingerbread ice cream… It sounds delicious! One question, is this ice cream soft & melts quickly (like Cold Stone) or hard that doesn’t melt quickly (like Ben & Jerry’s or Baskin Robbins)? Because I like hard ice cream, not soft haha.

    • Gemma Stafford on November 23, 2017 at 12:00 pm

      Hi! It definitely freezes solid. Ideally, you can add vanilla extract to the ice cream base so it scoops easier. Give it a try and let me know how you get on!

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