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Homemade Ben & Jerry’s Ice Cream: Top 5 Flavors!

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Hi Bold Bakers!

Ben & Jerry’s Ice Cream has to be one of the world’s most popular brands of ice cream. They have tons of imaginative flavors with great ingredients that blow others out of the water.

My favorite was Dublin Mudslide, however after a 2 year stint that flavor ended up in the flavor graveyard. Apparently not everyone liked it as much as I did.

I asked on my Facebook and Instagram pages for your favorite flavors and the response was crazy! You guys love Ben & Jerry’s.

You helped create a Top 5 list of Ben & Jerry’s Ice Creams flavors that now you can make in your very own Homemade No Machine Version.

And if you didn’t see your favorite Ben & Jerry’s flavor, then send me your request in the comments and I might be able to make it next time.

To make our flavors we are using my Two Ingredients No Machine Ice Cream recipe. For those of you who haven’t seen that recipe and video before, it is homemade ice cream made using just whipping cream and sweetened condensed milk. And you don’t need an ice cream machine!

 

ESSENTIAL RECIPES & LINKS FOR THIS VIDEO

Gemma’s 2 Ingredient No Machine Ice Cream Recipe

4.6 from 16 reviews
Gemma’s 2 Ingredient No Machine Ice Cream Recipe
 
Prep time
Total time
 
Author:
Recipe type: ice cream
Serves: 6
Ingredients
  • 2 cups (16oz/450 ml ) cold whipping cream (all purpose cream or heavy cream)
  • 14 ounces (1 can/ 400ml) cold sweetened condensed milk (fat-free or regular)
Instructions
  1. Place your cream and sweetened condensed milk in the fridge over night to make sure they are very cold before use.
  2. Beat cold cream on medium/high speed in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form. This takes around 3 minutes roughly.
  3. Turn off the machine and add in your cold condensed milk into the whipped cream.
  4. Turn back on the machine to high speed and whip the 2 ingredients together until the mix thicken and becomes stiff again.
  5. Stir in a tsp of vanilla extract now if desired. This helps the ice cream not to freeze rock hard.
  6. Now you have your ice cream base you can add in your desired flavors and fixing once it is nice and thick. GO NUTS! experiment and enjoy creating something that is all you.
  7. Place in a large sealable container and freeze at least 6 hours or overnight before eating. Keep for up to 2 weeks.

 

Homemade Ben & Jerry’s Chunky Monkey: Banana ice cream, Fudge chunks, Walnuts

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4.6 from 16 reviews
Homemade Ben & Jerry's Chunky Monkey Ice Cream
 
Prep time
Total time
 
Author:
Recipe type: ice cream
Serves: 4
Ingredients
  • 1 large banana
  • 1 ½ (12oz/360g) ice cream base
  • ½ cup (4oz/115g) fudge chunk
  • ¼ cup (2oz/60g) walnuts, toasted
Instructions
  1. In a large bowl mash up your banana with a fork
  2. Add in the rest of your ice cream ingredients and gently fold them all together
  3. Place in a large sealable container and freeze at least 6 hours or overnight before eating. Keep for up to 2 weeks.

 

Homemade Ben & Jerry’s Strawberry Cheesecake: Cheesecake ice cream, Strawberries, thick Graham cracker swirl

My absolute favorite. I could eat a tub of this on my own.

Leave some cookie chunks in your ice cream. And you can always use digestive biscuits instead of graham crackers.

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4.6 from 16 reviews
Homemade Ben & Jerry's Strawberry Cheesecake Ice Cream
 
Prep time
Total time
 
Author:
Recipe type: ice cream
Serves: 4
Ingredients
  • 2 cups (16oz/450 ml) Ice cream base
  • ½ cup (4oz/115g) cream cheese
  • ½ cup (4oz/115g) Graham cracker (or digestive biscuits)
  • 3 tbsp Strawberry puree
Instructions
  1. In a large bowl add in your cream cheese and whisk it to lighten it up
  2. Add in the rest of your ice cream ingredients and gently fold them all together
  3. Place in a large sealable container and freeze at least 6 hours or overnight before eating. Keep for up to 2 weeks.

 

Homemade Ben & Jerry’s Phish Food: Chocolate Ice Cream, Marshmallows, Chocolate Fish, Caramel Swirl

My mum would buy a tub of this to serve 5 kids. I still have no idea how she did it!

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4.6 from 16 reviews
Homemade Ben & Jerry's Phish Food Ice Cream
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
  • 3oz (90g) good quality chocolate (dark or milk)
  • 2 cups (16oz/450 ml) Ice cream base
  • ¼ cup (2oz/60g) chocolate chips (or fish)
  • 1 cup (8oz/ 225g) marshmallows (fluff or marshmallows melted)
  • ¼ cup (2oz/60g) Caramel sauce
Instructions
  1. In a large bowl gently melt your chocolate, taking care not letting it get too warm
  2. Once the chocolate has cooled swiftly mix in your ice cream base with a spatula. Mix quickly so the chocolate doesn’t set and harden
  3. Add in the rest of your ice cream ingredients and gently fold them all together
  4. Place in a large sealable container and freeze at least 6 hours or overnight before eating. Keep for up to 2 weeks.

Homemade Ben & Jerry’s Cherry Garcia: Cherry Ice Cream with Cherries and Fudge Flakes

I get a lot of requests for black forest gateau. I’m guessing a lot of you like cherries and chocolate. It’s not my favorite flavor but it did turn out lovely.

You actually don’t need to add cherry flavor if you have in-season cherries.

We use fudge in this ice cream because it doesn’t freeze as solid as chocolate.

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4.6 from 16 reviews
Homemade Ben & Jerry's Cheery Garcia Ice Cream
 
Prep time
Total time
 
Author:
Recipe type: ice cream
Serves: 4
Ingredients
  • 1 ½ (12oz/360g) ice cream base
  • ½ cup (4oz/115g) pureed cherries
  • ¼ cup (2oz/60g) fudge chunks or chocolate chips
Instructions
  1. In a large bowl add in all of your ice cream ingredients and gently fold them all together.
  2. Place in a large sealable container and freeze at least 6 hours or overnight before eating. Keep for up to 2 weeks.

 

Homemade Ben & Jerry’s Half Baked: Chocolate and Vanilla ice cream, Fudge Brownie and Gobs of Chocolate Chip Cookie Dough  

This is a whole lot of ice cream! I wasnt sure what what “gobs” of cookie dough was supposed to be but I just rolled out some edible cookie dough chunks and there you go!

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4.6 from 16 reviews
Homemade Ben & Jerry's Half Baked Ice Cream
 
Prep time
Total time
 
Author:
Recipe type: ice cream
Serves: 4
Ingredients
  • 1 ⅕ oz (45g) good quality chocolate (dark or milk)
  • 1 ½ (12oz/360g) Ice cream base
  • ½ cup (4oz/115g) Fudge brownie chunks
  • ½ cup (4oz/115g) cookie dough gobs
Instructions
  1. In a large bowl gently melt your chocolate taking care not letting it get too warm
  2. Once the chocolate has cooled swiftly mix in your 1 CUP of ice cream base with a spatula. Mix quickly so the chocolate doesn’t set and harden
  3. Add in the rest of your ice cream ingredients including the ½ cup of plain vanilla base.
  4. Gently fold all of the ingredients together
  5. Place in a large sealable container and freeze at least 6 hours or overnight before eating. Keep for up to 2 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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251 Comments

  1. James on October 2, 2017 at 12:50 am

    Gemma,

    First, thank you for this great recipe. I feel silly knowing I’ve missed out on such a great treat all these years. I may NEVER buy labeled I’ve cream again! In essence, you’ve likely saved me thousands of dollars going forward. So again, on behalf of all 9 of my ice cream lovers, thank you!

    My question:

    When making a cherry ice cream, what are your thoughts with using a cherry pie filling like that if “Comstocks” canned cherry pie filling (or any other pie filling flavor)? I’m thinking the texture of the cherries would compliment your base well. My concern is this: Will the consistency of canned pie filling cause poor freezing ability? I’d appreciate your thoughts?

    • Gemma Stafford on October 2, 2017 at 1:08 am

      Hi James,
      Thank you for being in touch. Actually, I think canned cherry pie filling is a great thing. Buy the best brand you can find. The texture and flavor of the canned cherries will be perfect for this ice cream. Some pie fillings have a thick fruit sauce, which would be fabulous swirled through the base, and cut the sweetness too.
      A more syrupy one will be a problem as it will freeze like ice, giving you crystals. The principal behind this type of ice cream is that it is low in water content, this is what allows it to work so well. Good question, thank you,
      Gemma 🙂

  2. Miljana on September 3, 2017 at 2:50 am

    Hi Gemma,
    I would like to make just a plain old chocolate ice cream using your base but I’m not sure whether to add cocoa powder to it or melted chocolate. Also about the measurements, how much of each would I need?

    • Gemma Stafford on September 3, 2017 at 3:55 am

      hi there,
      good question!
      Add an unsweetened cocoa, sieved, or cacao. I find 4 – 6 teaspoons will give you a good flavor. the cocoa will dissolve in the mix, so do not worry about it.
      You can also add chocolate chips to this, or swirl through a chocolate sauce, a melted ganache or such.
      You can also make a coffee ice cream in this way, use a good quality instant coffee powder for this.
      Thank you for being in touch,
      Gemma 🙂

  3. Karla Calonia on September 1, 2017 at 5:53 am

    this taste is crystal clear i tried this and it turns so good as well thanks for sharing the recipe

    • Gemma Stafford on September 2, 2017 at 9:37 am

      Thank you, I’m really delighted you like it :). I’m a big fan of Ben & Jerry’s 🙂

  4. Simran gupta on August 29, 2017 at 6:53 am

    Hi Gemma
    I was wondering if I could use heavy cream instead of whipping cream? As heavy cream is easily available here but it is thinner, so I don’t know if the ice cream will set properly.
    Bdw I love your recipes!
    Thanks

    • Gemma Stafford on August 29, 2017 at 6:34 pm

      Hi,

      Yes heavy cream will work great. I tell everyone ” as long as it whips, it will work”.

      Good luck with your ice cream,
      Gemma.

  5. Angela on August 7, 2017 at 2:21 pm

    Gemma! If you’re still taking requests, you should dupe Ben and Jerry’s new flavor called One Love. It’s my favorite! And it’s limited batch so I’d love to know how to make it myself once it’s gone.

    • Gemma Stafford on August 8, 2017 at 5:42 am

      Hi Angela,
      What a lovely idea! Thank you, I have it on the list. This flavor is developed in remembrance of Bob Marley, lovely idea!
      Gemma 🙂

  6. Ashley on July 1, 2017 at 1:12 pm

    Is it possible to use light cream or a combination of light cream and whipping cream?

    • Gemma Stafford on July 2, 2017 at 2:49 am

      Hi Ashley,
      There is really no way to combine creams without lightening the whole result. The ice cream recipes here rely on the high fat content of the cream and condensed milk, which is what allows you to freeze without churning. If you use a lighter milk/cream you will need to churn it through the freezing process to break up the ice crystals, and prevent the ice cream from freezing hard, it is a different process,
      Gemma 🙂

  7. Bosko on June 29, 2017 at 1:57 pm

    Hi Gemma,
    I absolutely LOVE your recipe for ice cream. I make it every second day and my family realy enjoys it! I just can’t belive that the so simple recipe can be soooo delicious! I also make my own condensed milk with your method and it turn out perfectly creamy and thick every time! I want to try out Chunkey Monkey and I have one question: can I use ordinary chocolate instead of fudge chunks?

    • Gemma Stafford on July 2, 2017 at 4:17 am

      Hi there,
      Thank oyu for your kind comments, it is great that you are enjoying the recipes.
      You can rock this up as you wish really! Use a dark chocolate if you can, you can mely it easily, and swirl it through. You can also temper it to make it more brittle, I show you how here (https://www.biggerbolderbaking.com/temper-chocolate/

  8. face909 on June 2, 2017 at 11:53 am

    Hi Gemma,
    I was wondering if you had a B&J Coffee Buzz Ice Cream Recipe?

    • Gemma Stafford on June 3, 2017 at 2:38 am

      Hi there,
      There is a dairy free coffee one here (https://www.biggerbolderbaking.com/?s=coffee+ice+cream).
      You can make this with the dairy base by adding 4 – 6 teaspoons of good quality instant coffee powder to the base, depending on your own taste.
      Try it, it balances out the sweetness of the base,
      Gemma 🙂

  9. Alyssa on May 26, 2017 at 4:00 am

    HI Gemma
    I was wondering how much base is made out of this recipe… is it enough to try 2 flavours?

    • Gemma Stafford on May 27, 2017 at 3:00 am

      Hi Alyssa,
      yes, it is sufficient to make two flavors, there will be about 8 servings in each base.
      Remember whipping the cream expands the volume, so it is more than the sum of its’ parts!
      have fun with this,
      Gemma 🙂

  10. Joanna on May 6, 2017 at 9:48 am

    A lot of my family members don’t like banana, so they wouldn’t like the fudge, banana, walnut ice cream in this vid. But I think it looks/sounds AMAZING!

  11. Joanna on May 6, 2017 at 9:46 am

    Hi Gemma!

    Was just watching your vids on YouTube (as I always do before I right a comment to you) this Saturday, and was wondering, are there any flavors/foods you don’t like/prefer? I don’t like pepperoni, or Greek yougurt, or sweet potato. Do you have any dislikes like that?

  12. Monique on May 3, 2017 at 3:24 am

    Would it be possible to do a low fat no machine ice cream, my sister has a very strict diet.

    • Gemma Stafford on May 4, 2017 at 2:19 am

      Hi Monique,
      Not so much the ice cream, as it depends on heavy cream, which is very high in fat, this is what makes it work!
      Frozen yogurt, or sorbet here on my website can be made with low fat ingredients. Popsicles too!
      Do take a look around the website, lots of good ideas here,
      Gemma 🙂

  13. Hannah on March 12, 2017 at 5:23 pm

    I was searching for a Dublin Mudslide recipe when I clicked on your website. I still really miss that flavor. It was my absolute favorite! I was disappointed to see it was not included on your page since it apparently was a favorite of yours too. Maybe you can put a recipe together?

    The other recipes look really good and I would like to try them too.

    • Gemma Stafford on March 13, 2017 at 7:39 am

      Hi Hannah,
      Yes, Dublin mudslide! delicious. I will add this to my list, ice cream season coming up soon!
      Gemma 🙂

  14. KarinLinnea on February 17, 2017 at 9:20 am

    Hi Gemma! We absolutely LOVE your ice cream recepies!! We made 4 of your different flavours for our daughters confirmation party in May 2016. All our guests loved the ice cream! I admit, I felt a wee bit proud of “my” ice cream. Thank you so much for sharing these recepies.

    • Gemma Stafford on February 18, 2017 at 8:15 am

      Ah! that is great, thank you for letting me know. So nice to have a family party too for the Confirmation celebration, such a nice rite of passage,
      Gemma 🙂

  15. Wahy on October 31, 2016 at 11:21 pm

    Hi Gemma!
    Looooove ur recipes….too good!!
    Please make a video on how to make the caramel chunks and a recipe for Lime icecream!!

    • Gemma Stafford on November 1, 2016 at 2:01 am

      Hi there, thank you for these suggestions, I will add them to my list. Check out caramel recipes here on the website 🙂

  16. Jean on August 29, 2016 at 6:17 am

    Hi Gemma,
    I have followed the instruction to create ice-cream base
    – 2 cups (16oz/450 ml ) cold whipping cream
    – 14 ounces (1 can/ 400ml) cold sweetened condensed milk (fat-free or regular)
    However, after 6 hours of freezing, it forms thick cream instead of ice-cream? Where did I go wrong?

    • Gemma Stafford on August 30, 2016 at 2:58 am

      Hi Jean,
      I am not sure if this is about expectations!
      It should freeze into ice cream. Remember this is an alternative to traditional ice cream. I made a series of lessons which launched on http://www.craftsy.com recently. Here I covered all possible versions of frozen treats, including gelato. There is a link to this here under the SHOP tag,
      Gemma 🙂

  17. Maddiesblissbaking345 on July 27, 2016 at 7:25 am

    Hello I was wondering if you could make ice cream without sweetened condensed milk?

    • Gemma Stafford on July 28, 2016 at 3:53 am

      Hi Maddie,
      Yes you can, in the traditional way. I have just filmed a series on ice cream making for craftsy.com. It will launch in a few weeks, there we cover the basics of all of the methods. Gelato etc!
      Gemma 🙂

  18. Rachael curtin on June 29, 2016 at 6:52 am

    Oh and Gemma did you mean to spell cherry “cheery”?

    • Gemma Stafford on June 29, 2016 at 3:49 pm

      Yep, that’s a typo. Thanks for pointing it out 🙂

  19. Rachael curtin on June 29, 2016 at 6:49 am

    Hey Gemma I’m getting my tonsils removed soon and am going to have to eat a lot of ice cream?and I am definitely going to try Ben and Jerry’s phish food ice cream first ..not only because it looks amazballs but because I’m craving chocolate right now .so can’t wait to try these recipes thx

    • Gemma Stafford on June 29, 2016 at 3:17 pm

      Good luck! And let me know how your ice cream turns out 🙂

  20. Chloe on June 4, 2016 at 12:08 pm

    Hi Gemma. Love your blog. Do I still need to add sugar for store bought puree? Also for mango ice cream I just swirl some mango puree in ? Would it be OK if I want to add some mango cubes too? Thanks for your help. Regards Chloe

    • Gemma Stafford on June 5, 2016 at 2:29 pm

      Hi Chloe,
      I think store bought puree will already have sugars added, check the label to see.
      Yes, I would just puree the mango, it is so delicious, and sweet in its’ own right. The chunks should freeze perfectly too,
      Gemma 🙂

  21. JOHN MAJOR on May 22, 2016 at 10:05 am

    HOW DO YOU MAKE ORANGE PINEAPPLE ICECREAM MY WIFES FAVORITE.
    I AM CRIPPLED AND IT IS HARD FOR ME TO DO.
    COULD YOU EMAIL ME THE RECIPES
    THANKS JOHN

    • Gemma Stafford on May 22, 2016 at 11:47 am

      Hi John,
      You can just add blitzed frozen pineapple, and orange zest to the base. Do not add too much juice or it will freeze hard, like ice does.
      That will do it,
      Gemma 🙂

  22. Carolina on May 19, 2016 at 11:09 am

    Hi gemma
    I really love your recipes, specially this. I’m from Chile and here don’t selling this brand so i will do.
    Bye 😀

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

      Thanks for visiting my website, Carolina. I’m delighted you liked these recipes. Let me know how yours turn out 🙂

  23. Pidan Funke on May 7, 2016 at 10:03 pm

    I’m addicted to your website and youtube videos…Thanks for sharing!!

    • Gemma Stafford on May 8, 2016 at 2:45 pm

      LOL, well that’s good for me. Thanks so much for visiting. I will be posting more days than Thursday, including this Tuesday so stay tuned. 🙂

  24. Suma on April 22, 2016 at 11:13 am

    Hello Gemma,
    Thanks a lot for the lovely and yummy recipes:)
    Dear , could you please tell me the recipe for strawberry and cheery puree
    And I have a question that to make all these flavor how many times do you think I will need to make the ice cream base?

    Thank you

    • Gemma Stafford on April 25, 2016 at 3:57 am

      Hi Suma,
      This is a basic puree method for soft fruits:
      12 ounces (approximately 1 1/2 cups) fresh or frozen berries, (defrosted if frozen)*
      1/4 cup granulated sugar, or more to taste
      2 tablespoons freshly-squeezed lemon juice

      * Sort and wash berries. Drain, cap, and stem (or thaw if frozen) unsweetened berries.
      For cherries:
      If you can buy frozen cherries, you will need to defrost them before use, they will be easier to blend as they are softer than fresh cherries.
      1 pound fresh or frozen fruit, pitted and (defrosted if frozen)*
      2 tablespoons granulated sugar, or more to taste
      2 tablespoons freshly-squeezed lemon juice

      * Sort, stem, and wash ripe fruit (or thaw if frozen), unsweetened fruit.

      Instructions:

      In a food processor or blender fitted with the metal blade, combine fruit sugar, and lemon juice; process to a smooth puree, about 30 seconds.

      Pour into a fine sieve set over a bowl. Use a rubber spatula to stir and press the puree through the sieve; discard solids.

      Taste and add more sugar if necessary.

      Refrigerate in a non-reactive container for up to 3 days or freeze for up to 2 months.
      Gemma 🙂

  25. PARMINDER SINGH on April 5, 2016 at 2:54 am

    Hi Gemma I would like to know that what is the ratio of CREAM and CONDENSED MILK to make ICE CREAM BASE

    • Gemma Stafford on April 5, 2016 at 9:42 pm

      Equal amounts. 2 cups cream and 2 cups condensed milk. Or 1 carton and 1 can 🙂

      • Julie on April 23, 2016 at 2:12 pm

        I’m confused. Please help here in the US a can of sweetened condensed milk is 14 oz which is no way 2 cups. Please advise. Also I just love all your recipes. So glad I found you. Thank you!!

        • Gemma Stafford on April 24, 2016 at 11:20 am

          Hi Julie,
          This is a confusing area. The volume changes according to whether is is fluid or dry. It is hard to get your head around this, but here you will find a chart which is worth downloading and printing off. (https://www.exploratorium.edu/cooking/convert/measurements.html)
          Trust the process, all will be well,
          Gemma 🙂

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