Ice Cream & Frozen Desserts

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

Who says Ice Cream is not for Thanksgiving and Christmas holidays? A treat, all year round, try these special Holiday Ice Cream recipes.
Holidays Ice Cream - No Machine Festive Ice Cream made with just cream and condensed milk!!

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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114 thoughts on “Holiday Ice Cream Flavors (2 Ingredient, No Machine Ice Cream)

  1. I have made this recipie for my kids first birthday party and it was big hit. Awesome and super easy. I have used GO fresh cream as heavy cream is not available here in India and it worked perfectly and far better then Amul. Thank you Gemma for this recipie

  2. Hi Gemma. I don’t have fresh dairy whipping cream in my country so I bought 3 litres of buffalo milk. If I boil it and wait for the cream to come on top after cooling, will this cream be okay to use for the icecream? There’s a dairy farm in my city where they sell fresh dairy cream from cow and buffalo milk. Will this also be okay to use?

    1. Hi there,
      that cream is a bit like our clotted cream, will be perfect for ice cream. The fresh dairy or buffalo cream will also be good, though buffalo cream can be really high in fat, it is worth a try!
      Try to make butter too if you can get the cream at a good price. (https://www.biggerbolderbaking.com/homemade-butter/).
      I hope you get on well with it, get the freshest possible cream for best results,
      Gemma 🙂

  3. These recipes all look sooo good!
    I had a question. I have a Breville Smart Scoop 1.5 quart ice cream machine/maker and I was wondering if I can use your ice cream recipe/base (whipped cream+condensed milk) in my ice cream maker? Would it work and churn properly and would I get the same results as you? Or is your base too thick for an ice cream maker since it is whipped and traditional mixtures use more liquidy bases? Would I have to add milk to water it down or cream? Should I try it and would it even work in the first place and have you tried it before?

    Thank you!

    1. Hi Holly, unfortunately, no No! The volume is really big when the cream is whipped, it will not work in your machine, sorry. But if you can give it a go, with a little at a time. I have heard others have success with it, but I have not had success with it.
      Gemma

    1. Hi Wendy. The cream which I use for all of my recipes is fresh dairy cream from cow’s milk, and not whipping cream. 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 hope this is of help. You can get the measurement for the ice cream here https://www.biggerbolderbaking.com/homemade-ice-cream/

  4. Love your site, it’s the only site you need. I’m interested in Maple Walnut ice cream, I understand the base but how much walnuts do I use and do I use maple syrup or extract.?

    1. Hi Claudia,

      So If you are making a whole batch maybe add 1 cup of nuts and a few drops of extract. The beauty of this ice-cream is it is very versatile so if you want more or less nuts then that is totally fine. Same with the flavor. Taste it before you freeze it to make sire it’s what you want.

      P.s toast your walnuts before hand 🙂
      Gemma.

  5. Hi gemma! I’ve always wanted to try your no-machine homemade ice cream recipes but unfortunately in my country i couldn’t find the correct cream to use….and i found that thr is this product “fresh cream” and it says it has a fat content of 35% and it is tasteless tooo..so i have a doubt that will this work your in no-mach ice cream recipes…..THANK YOU! A well wisher from far far away!????

    1. Hi there Safiya,
      The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. This one will not work in my ice cream recipe, it will collapse whwn you add the condensed milk.
      You have to try it now, I hope this has helped you.
      Thank you for being with us, no matter how far away, it is a small world!
      Gemma 🙂

      1. Hi Gemma,

        That writer didn’t specify what country she was in, but I am in Mexico, Tijuana area to be exact…and I am having the same issue….can’t find “fresh cream” in a store. I have even gone to a farm and bought fresh cows milk, waited for the cream to rise, and STILL couldn’t use what rose to the top as fresh cream with 35% fat content, so they must not feed the cows here whatever it is they need to make the cream in their milk be fatty enough….any other suggestions? Perhaps one of your readers would know where in Tijuana to buy “fresh cream” ?

        1. Oh gosh Maria, I’m really sorry but I’m not sure. I hope someone sees your message.

          I can’t believe you went to a dairy!! you are amazing. I’m going to ask my sister in law because she is from Mexico so maybe she will know.
          If I find an answer I’ll get back to you.

          Best,
          Gemma.

  6. I have tried your 2 ingredient ice cream with 200 gm whipped cream (sweetened) & 200 gm milk maid.
    It turned out to be too sweet. So I tried it with 300 gm whipped cream (sweetened) & 200 gm milkmaid which was sweet again. So I tried 400 gm whipped cream (sweetened) & 200 gm milkmaid. It’s texture was creamy but not like an ice cream should be. It tastes good but the texture more like a mousse.
    Please help me out here as to what should be the proportion.
    Thank you

    1. Hi there, The cream which I use for most of my recipes is fresh dairy cream. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. I am sorry, it cannot be actually made!
      It sounds like you are using a manufactured product, there should not be any sweetener in real fresh cream.
      I hope this is of help,
      Gemma 🙂

        1. Hum, you know I’m not sure that would yield you very nice tasting ice cream. I get the reasoning behind it but I would suggest maybe not.

          If you are having trouble finding condensed milk know you can make it easily at home.

          Best,
          Gemma.

  7. Hey Gemma,

    I hope you are doing well!
    I have 2 questions specific to Ice-cream.

    First, is it okay if I use whipping cream with 30% fat content?

    Secondly, what would happen if I add some milk to the Ice-cream?

    Please let me know. Thanks 🙂

    1. Hi there Sid,
      The cream which I use for all of my recipes is fresh dairy cream from cow’s milk, usually 35% fat content. 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. 30% fat cream is not great to whip up, but I am told by other Bold Bakers that it works for the ice cream.
      Milk can be used to make ice cream, but not in this recipe. This recipe relies on the low ‘water’ content and high fat content of the ingredients. Water causes ice crystals to form, this is why traditional ice cream needs to be churned to make it smooth and to break down the ice. I hope this helps,
      Gemma 🙂

        1. Hi there,
          This is the most common question here. You need to figure out what your cream is. 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.
          In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. I am sorry, it cannot be actually made!
          Check your carton/container, this will tell all,
          Gemma 😉

  8. Can the ice cream base be kept in the freezer and used it on next following day? If yes, how to soften the ice cream base?

  9. Hi gemma! Your ice cream recipe look awesome and delicious, but I never try to do it
    Because here in my country we haven’t fresh cream
    So I ask if I can replace the cream,or you have any homemade recipe for cream
    I badly want to know
    Would love to hear from you soon
    Thanks

    1. Hi Fatima,
      No!
      This tends to work with fresh dairy cream. The cream needs to have a high fat content 35% or so.
      I have been told that UHT cream works, and I think it may well do, but this is will be an experiment for you.
      Perhaps try a small sample!
      Gemma 🙂

      1. Hi gemma!
        I look for UHT cream in all city but I didn’t find it
        the only cream I found it a powder cream call cream chantlliy
        , I hope it’s work
        I really want try to do ice cream at home from deep in my heart

        1. Hi Fatima,
          This will not work for this recipe! 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.
          If you use a manufactured alternative it will return to liquid when the condensed milk is added, it will not hold up, I am sorry,
          Gemma 🙂

  10. Gemma I have a quandry. My son LOVES chocolate marshmallow ripple ice cream. Thanks to you I’ve got the chocolate part down but the soft marshmallow ripple escapes me. Any suggestions? Also have you ever tried World Class Chocolate from Baskin-Robbins? YOWSWER!!!!

  11. Hi Gemma, i’ve been following your ice cream video quite a while now and i’m in love with all the ice cream flavour 😀 been trying myself to make one but i think i have difficulties on making sure the ice cream base is in correct measured. i mean for the whipped cream and condensed milk.. as every country has different measurement..

    wouldn’t it be too sweet if we put the condensed milk with that kind of measurement? if i want it to be less sweet, is it possible for me to cut the amount of condensed milk? will it give any effect to my ice cream base?

    would love to hear from you soon:)) thank you

    1. 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. The ice cream base will take a little more cream, or less condensed milk, but not so much that you completely unbalance it. Coffee powder, unsweetened cocoa are great additions, and tend to cut the sweetness. If you look at the recipe it is proportional, more or less 1:1, so it makes this easy to divide or multiply. Try it!
      Gemma 🙂

      1. Thank you so much for replying???? so, if i make the ice cream base which use the proportion of 1:1, will the condensed milk make it too sweet for the ice cream? I’m afraid my ice cream be too sweet.. i did try using for ex: 100ml heavy cream and 100ml condensed milk, but it makes my ice cream sweet.. so i do another try, but i put less condensed milk, but my ice cream became a bit hard and not soft as before.. i hope i can make a good ice cream like you????

        1. Hi there,
          I think if you find this recipe too sweet for you you may need to try a more traditional one, like a gelato.
          The benefit if this one is that it does not require a machine/churn to keep it soft and crystal free.
          Condensed milk condensed because of the sugars, and it will not work without some form of sugar. So. I think this is not for you, I am sorry,
          Gemma 🙂

  12. Hi Gemma! Your ice cream recipe is awesome! I never knew making DELICIOUS homemade ice cream could be that simple! I love that you can add any flavor to it. Thanks a million!

      1. Thanks Gemma .. I trust the icecream but the base was not correct . The peaks formed in the cream but after adding condensed milk the mixture was watery … I suppose the cream I used is not good enough ????

          1. I still went ahead and added different flavors and froze it. It tastes very good. Will try with better cream next time . Thanks Gemma

  13. I have looked everywhere on your site (several times) and cannot find the recipe for the base for the ice cream. I have it now because I have read through all the comment and see others asking questions about ingredients so I’m assuming they are also having the same problem finding the original recipe. I also see that sometimes you list the recipe after the video and sometimes you don’t and just wondering why?

    1. 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 🙂

        1. 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 🙂

  14. 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!

    1. 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 🙂

      1. 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 🙂

        1. 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 🙂

  15. 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.

  16. 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.

    1. Hi Melody,
      You could use coconut cream, and condensed goats milk, but I am not sure about the flavor!
      (https://www.biggerbolderbaking.com/dairy-free-coconut-ice-cream/) here you will get the idea. You could also make a frozen yogurt with goats milk yogurt and fruit, banana would be a great addition to this. Sorbet/sherbet (https://www.biggerbolderbaking.com/homemade-sorbet/) this can be done easily with condensed goats milk too, so lots of options for you,
      Gemma 🙂

  17. 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

  18. 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

    1. 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 🙂

      1. 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

  19. 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

    1. 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 🙂

    1. 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 🙂

  20. 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!

  21. 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

  22. 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.

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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