Your #1 Online Baking Destination!


Homemade No-Machine Holiday Ice Cream - Butter Pecan, Pumpkin Pie and much more!!!

6 Holiday Ice Cream Flavors: Homemade Ice Cream (No Machine)

Save Recipe

Make Homemade Holiday Ice Cream flavors like Pumpkin Pie Ice Cream and Peppermint Ice Cream with just two ingredients, your choice of flavors and no expensive ice cream machine!


Hi Bold Bakers! By popular demand, my Homemade No Machine Ice Cream video is back with all-new holiday ice cream flavors featuring Pumpkin Pie a la Mode, Peppermint Snow, Frozen Hot Chocolate, Cinnamon Roll, Holiday Sugar cookie and of course Butter Pecan. Now you can create a BIG & BOLD holiday flavor that everyone will love!

Pumpkin Pie Ice Cream

4.5 from 8 votes
Homemade No-Machine Holiday Ice Cream - Butter Pecan, Pumpkin Pie and much more!!!
Pumpkin Pie Ice Cream: Homemade Ice Cream (No Machine)
Prep Time
10 mins
Total Time
10 mins
 

Make Homemade Holiday Ice Cream flavors like Pumpkin Pie Ice Cream and Peppermint Ice Cream with just two ingredients, your choice of flavors and no expensive ice cream machine!

Course: desserts
Cuisine: American
Servings: 1 pint
Author: Gemma Stafford
Ingredients
Instructions
  1. Place sweetened condensed milk in the fridge to keep cold
  2. Beat cold, heavy cream on high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
  3. Turn down the speed a little and pour the condensed milk into the whipped cream. Now you have your ice cream base you can add in your desired flavors and fixing.
  4. GO NUTS! experiment and enjoy creating something that is all you. Place in a large resealable container and freeze at least 6 hours or overnight before eating.
  5. Store in the freezer in an air tight container in for 4 week.

Watch the Recipe Video!

Sugar Cookie Ice Cream

5 from 7 votes
Homemade No-Machine Holiday Ice Cream - Butter Pecan, Pumpkin Pie and much more!!!
Sugar Cookie Ice Cream: Homemade Ice Cream (No Machine)
Prep Time
10 mins
Total Time
10 mins
 

Make Homemade Holiday Ice Cream flavors like Sugar Cookie Ice Cream and Peppermint Ice Cream with just two ingredients, your choice of flavors and no expensive ice cream machine!

Course: desserts
Cuisine: American
Servings: 1 pint
Author: Gemma Stafford
Ingredients
Instructions
  1. Place sweetened condensed milk in the fridge to keep cold
  2. Beat cold, heavy cream on high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
  3. Turn down the speed a little and pour the condensed milk into the whipped cream. Now you have your ice cream base you can add in your desired flavors and fixing.
  4. GO NUTS! experiment and enjoy creating something that is all you. Place in a large resealable container and freeze at least 6 hours or overnight before eating.
  5. Store in the freezer in an air tight container in for 4 week.

Butter Pecan Ice Cream

4.75 from 8 votes
Homemade No-Machine Holiday Ice Cream - Butter Pecan, Pumpkin Pie and much more!!!
Butter Pecan Ice Cream: Homemade Ice Cream (No Machine)
Prep Time
20 mins
Total Time
20 mins
 
Course: 2 ingredient ice cream, Holiday ice cream, Homemade ice cream
Servings: 1 Pint
Author: Gemma Stafford
Ingredients
  • 1 Cup (8oz/225g) pecans, chopped
  • 1/3 Cup (2 1/2 oz/75g) sugar
  • 2 Tblsp (1oz/30g) butter
  • 2 Cups (16oz/454G) Ice cream base
  • 3/4 cup (6oz/180g) Pecans, crushed (small bits work best for flavor)
Instructions
  1. Prepare Candied Butter Pecans: In a heavy bottomed saucepan over medium/low heat, combine pecans, sugar, and butter, stirring constantly for about 4 minutes or until sugar has melted and browned. Remove from heat; spread nuts on parchment paper or foil. Once nuts have cooled, chop into smaller pieces and reserve. I like to keep some big chunks for texture.
  2. Fold your buttered pecans into your ice cream base and freeze immediately. Store in an air tight container in for 4 week.

Peppermint Ice Cream

5 from 7 votes
Homemade No-Machine Holiday Ice Cream - Butter Pecan, Pumpkin Pie and much more!!!
Peppermint Ice Cream: Homemade Ice Cream (No Machine)
Prep Time
10 mins
Total Time
10 mins
 

Make Homemade Holiday Ice Cream flavors like Pumpkin Pie Ice Cream and Peppermint Ice Cream with just two ingredients, your choice of flavors and no expensive ice cream machine!

Course: desserts
Cuisine: American
Servings: 1 pint
Author: Gemma Stafford
Ingredients
Instructions
  1. Place sweetened condensed milk in the fridge to keep cold
  2. Beat cold, heavy cream on high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
  3. Turn down the speed a little and pour the condensed milk into the whipped cream. Now you have your ice cream base you can add in your desired flavors and fixing.
  4. GO NUTS! experiment and enjoy creating something that is all you. Place in a large resealable container and freeze at least 6 hours or overnight before eating.
  5. Store in the freezer in an air tight container in for 4 week.

Cinnamon Roll Ice Cream

4.63 from 8 votes
Homemade No-Machine Holiday Ice Cream - Butter Pecan, Pumpkin Pie and much more!!!
Cinnamon Roll Ice Cream: Homemade Ice Cream (No Machine)
Prep Time
10 mins
Total Time
10 mins
 

Make Homemade Holiday Ice Cream flavors like Cinnamon Roll Ice Cream and Peppermint Ice Cream with just two ingredients, your choice of flavors and no expensive ice cream machine!

Course: desserts
Cuisine: American
Servings: 1 pint
Author: Gemma Stafford
Ingredients
Instructions
  1. Place sweetened condensed milk in the fridge to keep cold
  2. Beat cold, heavy cream on high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
  3. Turn down the speed a little and pour the condensed milk into the whipped cream. Now you have your ice cream base you can add in your desired flavors and fixing.
  4. GO NUTS! experiment and enjoy creating something that is all you. Place in a large resealable container and freeze at least 6 hours or overnight before eating.
  5. Store in the freezer in an air tight container in for 4 week.

MAKE MORE ICE CREAM FLAVORS!

Get 100+ Ice Cream recipes at my Gemma’s Freezer Section Ice Cream Destination page!

Gemma's Freezer Section Ice Cream Destination

And be sure to rate this recipe when you make it and let me know your flavor suggestions in the comments below.

Frozen Hot Chocolate Ice Cream

5 from 7 votes
Homemade No-Machine Holiday Ice Cream - Butter Pecan, Pumpkin Pie and much more!!!
Frozen Hot Chocolate Ice Cream: Homemade Ice Cream (No Machine)
Prep Time
10 mins
Total Time
10 mins
 

Make Homemade Holiday Ice Cream flavors like Frozen Hot Chocolate Ice Cream and Peppermint Ice Cream with just two ingredients, your choice of flavors and no expensive ice cream machine!

Course: desserts
Cuisine: American
Servings: 1 pint
Author: Gemma Stafford
Ingredients
Instructions
  1. To add the chocolate to the ice cream base, add ½ cup of the ice cream base and mix it into the chocolate. You will see it start to loosen up.
  2. Then add in the rest of 1 ½ cups of the base. Mix quickly so the chocolate doesn’t set on the ice cream base.
  3. It should be well combined together with no lumps of hard chocolate. Fold in the marshmallows and fill up your ice cream tub 🙂
  4. Store in the freezer in an air tight container in for 4 week.


SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

1 Images
Submit Your Photos
Momfivexs
mug_logo_150
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.

98 Comments

Write a Comment and Review

  1. Sanjana on May 9, 2018 at 11:28 pm

    Dear Gemma,

    firstly, i am so sorry that i have been pestering you with so many question. I have 1 more. I really cannot understand how to measure the ice-cream from grams to ML. Can you please help me with this? 1 gram of icecream would be how many ML ?

    Thanks in advance.

    • Gemma Stafford on May 10, 2018 at 1:38 pm

      Hi there,
      I am not sure why you would want to do this!
      A gram is a very small unit of measurement, and it is the same as a ml in liquid measurements.
      5 ml is a teaspoonful, 15 a tablespoon.
      I hope this helps, I have no idea why you need to know this. Liquids of the same density in grams, are the same as mls!
      Gemma 🙂

      • Sanjana on May 10, 2018 at 5:28 pm

        OK. So 100grams is also 100ml of icecream?

        • Gemma Stafford on May 11, 2018 at 12:30 pm

          Hi there,
          The rule is for water. or the likes of milk. 100 g = 100.3ml or so. but it depends on the density of the food.
          You would not normally weigh a solid food in mls, it is a measure of liquids. I still do not know why you need to do this! It is like comparing apples and oranges, these are different things,
          Gemma 🙂

    • dablues on October 18, 2018 at 8:04 am

      Just put the amount in grams and you will be fine. My scale doesn’t have a ml setting and I’ve check conversions and it’s the same.

      • Gemma Stafford on October 18, 2018 at 8:16 am

        Hi there,
        Thank you, perfect advice from a #boldbaker,
        Gemma 🙂

  2. Leilani on February 2, 2018 at 9:51 am

    Hi Gemma

    I am so hooked on your site! I have looked at a lot of your 2-ingredient ice cream videos, and some, but not all, say that you like to add a little vanilla to the base. There was no mention of vanilla in this video, so I want to make sure that I shouldn’t add vanilla for the Butter Pecan flavor. If yes, how much do I add? From this base, I will also make a caramel butter pecan flavor. Finally, if you can make a caramel macchiato flavor, that would be killer. As you can see, I love caramel!

    • Gemma Stafford on February 4, 2018 at 3:44 pm

      Hi Leilani,

      I’m really thrilled you like my recipes. So yes add in the vanilla after the condensed milk. Add in around 2 teaspoons.

      The butter pecan is INSANE!!! I have some cream in the fridge and was thinking of making it for myself as a little reward 🙂

      • Leilani on February 5, 2018 at 7:41 am

        It’s incredible that you always respond to your followers. You’re awesome! Thank you.

        • Gemma Stafford on February 5, 2018 at 9:01 pm

          Thanks so much, I try 🙂

          Gemma.

  3. ellah on November 25, 2017 at 12:38 pm

    hi Gemma, which ice cream should I make? I’m not sure.

    • Gemma Stafford on November 26, 2017 at 3:20 am

      Haha! I wish I could tell you!
      Check out your larder, see what you have, and go for it!
      Gemma 🙂

  4. Elisabeth on August 8, 2017 at 12:15 pm

    Hi Gemma!
    Would you recommend using hot chocolate mix to make the hot chocolate ice cream?

    Thanks!

    • Gemma Stafford on August 10, 2017 at 2:19 am

      Hi Elizabeth,
      forgive me if I am repeating this response, the website was having a health check, and some comments seem to have disappeared.
      NO! I would not do this. Firstly this has other ingredients, including sugars, milk powder and possibly cornstarch.
      Cocoa just has cocoa solids! dutch processed is de-alkalized, so it is smoother, but it is still cocoa! 4 – 6 teaspoons, to your taste will make a chocolate ice cream, and balance out the sweetness too,
      Gemma 🙂

  5. Irwinedbert on April 21, 2017 at 4:46 am

    Hello, i wanted to make a milo ice cream but im confused because im using a milo powder. Is it possible to just put the powder in it?

    • Gemma Stafford on April 22, 2017 at 1:05 am

      Hi there,
      I have never used Milo Powder!
      What matters is that it will dissolve for you in the cold ingredients. If it will not do this you will need to dissolve it in hot liquid, but as little as possible, allow it to go cold before adding it.
      When you add water to a frozen dessert you are inviting ice crystals. Churning stops ice forming, my method relies on there being little or no water in the mix!
      Gemma 🙂

  6. Macarena on December 12, 2016 at 3:40 pm

    Hi Gemma, i love your channel! I’ve tríed almost every recipe of yours! For Christmas I would like to make ice cream (in Argentina its summer) so i was wondering how much chocolate should I use for 1 can of condense milk and the 2 cups of cream (the ice cream base)??
    Thank you! Lo ve form Buenos Aires, Argentina ?

    • Gemma Stafford on December 13, 2016 at 3:50 am

      Hi there, I would tend to use an unsweetened cocoa for this, the best you can find. I would add 4 tablespoons of this, to the finished base. Add one at a time and taste as you go, then you will get it to your own taste.
      this is fabulous with coffee too!
      gemma 🙂

  7. Cristina on November 24, 2016 at 10:26 am

    And happy thanksgiving

  8. Cristina on November 24, 2016 at 10:25 am

    I love you to make a homemade gingerbread ice cream ready for Christmas time

    • Gemma Stafford on November 24, 2016 at 4:01 pm

      Hi Christina, That is a lovely suggestion. I probably will not get to this before Christmas, I have to plan ahead! but I will put it on my list,
      Gemma 🙂

  9. Lisa on November 23, 2016 at 2:29 pm

    Hi Gemma! I have an interesting quesition about the ice cream bases. I was thinking of mixing it up a bit and doing half coconut cream, half heavy whipping cream, but i would like to know your opinion on it and if you think that it would work. I was going to use your coconut cream base initially but would like to see how the heavy cream will turn out

    • Gemma Stafford on November 24, 2016 at 4:29 pm

      Hi Lisa,
      I did not try this, though I do not see why it would not work. I would try a cut down recipe if I were making this as an experiment. It is worth a shot!
      Gemma 🙂

  10. Suma on July 27, 2016 at 3:28 pm

    Hi dear Gemma,

    Luv the recipe ,i have a question dear !!

    How many cups of ice cream base come up as a result of basic recipe (after whipping cream and adding condensed milk)

    Thankyou , will wait for the reply:)

    • Gemma Stafford on July 28, 2016 at 3:31 am

      Hi Suma,
      This will yield about 2 – 3 pints,
      Gemma 🙂

  11. Cristina on July 16, 2016 at 2:51 pm

    Can you blend your homemade cinnamon roll in the blender, and then pour to the ice cream base.

    • Gemma Stafford on July 17, 2016 at 2:30 am

      Hi christina,
      Well!! It would not be for me. However you could use the spices to give you the flavor, or just serve the ice cream with a warm cinnamon roll, now that would be delicious!
      Gemma 🙂

  12. Cristina on July 14, 2016 at 2:34 pm

    Can we blend the cinnamon roll in a blender? And can you make a fudge pie ice cream and apple pie ice cream?

    • Gemma Stafford on July 15, 2016 at 8:31 am

      Hi Cristina,
      I am a little confused! What do you mean by blend the cinnamon roll, for which recipe?
      I wil add the other suggestions to my list,
      Gemma 🙂

  13. Rachaelcurtin on July 7, 2016 at 6:33 am

    yes yes yes omg im going crazy over the pumpkin pie ice cream and the frozen hot chocolate they look fantastic!!!!!!!

  14. Aya on June 10, 2016 at 5:21 pm

    can i please use peppermint candy not candy canes

    • Gemma Stafford on June 11, 2016 at 1:14 am

      Hi Aya,
      I do think that this will work for you, give it a try,
      Gemma 🙂

  15. Shefali on June 2, 2016 at 2:43 am

    Hii gemma
    just now made the cookie dough and vanilla ice cream and it’s chilling in the freezer wish it will be soft and would not crystallize loved the taste …..??. Eager to have it I used the hand whisker to whip the cream

  16. Shefali on June 1, 2016 at 7:11 am

    Hi gemma
    Can I use any fresh cream instead of whipping cream for the base and whip it using a hand whisker will it work I want to try your ice cream…..excited..by the way I watch ur recipes from India love them
    Thankyou

    • Gemma Stafford on June 2, 2016 at 3:07 pm

      Thanks for your question. Fresh cream will work too. Hope this helps 🙂

  17. Christ on May 13, 2016 at 9:53 am

    Hi Gemma!
    I looovvveee your videos! I want to try it all but the whip cream is soooo expensive.
    Any other option to replace the whip cream?

    • Gemma Stafford on May 13, 2016 at 4:12 pm

      Thanks so much, I’m delighted you like them. I hear you about the cream It is expensive here also. Unfortunately there is not a substitute for the cream. the good thing is it makes roughly 3 tubs so you get value for your money 🙂

  18. Priyanka Yagnik on March 6, 2016 at 4:05 am

    Hi Gemma,
    I was surfing the internet for icecream recipes that I had once tated in Paris. “Popcorn flavoured Icecream” but cant find a good recipe can u help me with that. Moreover previously I tried to make it and the taste was just the same but there were too many ice-crystals in it… and we couldn’t enjoy it. Eventhough the taste was good but ice-crystals spoiled the fun. Please guide how do I overcome that problem when I make icecream at home.

    • Gemma Stafford on March 7, 2016 at 7:30 am

      Hi Priyanka,
      A traditional ice cream needs to be stirred during the freezing process, to break up the ice crystals. As my easy recipe is not custard based, and does not have a water content from milk, you do not get this problem. Choose sweetened or unsweetened condensed milk to your taste,
      Gemma

  19. Neha on February 8, 2016 at 10:23 am

    Hi Gemma,

    Thanks for sharing such wonderful recipes. Trust me its so satisfying to make these delicacies at home for kids (knowing so much preservatives, chemicals and artificial flavors goes in market bought) .

    My question is that can I make ice cream base a day before in advance and then add flavors next day or it has to be fresh. For instance if I have to make raspberry swirl flavor , can I add raspberry puree next day after thawing the base.

    Thanks

    • Gemma Stafford on February 8, 2016 at 3:44 pm

      Hi Neha,

      I’m delighted you like my recipes. So you can made it and keep it in the fridge but the next day before you add in your flavors whip it up again until it is thick just like the day before. Good luck 🙂

  20. wildwildrose on January 2, 2016 at 6:40 pm

    Wow! My neighbor had this at Christmas (Red Velvet). I am not a Red Velvet fan so did not expect to like this. I was obviously mistaken. I DO like Red Velvet Ice Cream!

    I watched your videos several times because I just couldn’t imagine it is at easy.

    Tomorrow after church we are having a dinner and my contribution is your Ice Cream! I made a double batch of Red Velvet, a double batch of Caramel and a double batch of Chocolate. It is in the freezer chilling now. I will try to remember to update this after I see how it goes over.

    Thank you for such an Easy Peasy recipe! The most time consuming part was chilling the bowl and beater. I had put the Sweetened Condensed Milk in the fridge when I brought it home from the store so it was ready when I was.

    • Gemma Stafford on January 6, 2016 at 6:44 pm

      Delighted to hear that. Let me know how all of your ice creams turned out. Thanks so much for visiting my website 🙂

  21. Cheryl on December 26, 2015 at 7:58 pm

    Love your recipes…With the ice cream, to make a Rum and Raisin flavoured one, would it just a matter of adding the rum to taste and some raisins or would the alcohol alter the texture?

    I love home made ice cream any day over store purchased products…

    Thank you for your wonderful work and recipes in the culinary world…

    Cheers
    Chery

    • Gemma Stafford on January 6, 2016 at 6:59 pm

      Thanks so much for visiting my website, Chery. Really glad you like these ice cream recipes. You can add rum and raisins to the base. The alcohol will prevent the ice cream from freezing solid. Hope this helps! 🙂

  22. Jessica on December 2, 2015 at 3:19 pm

    Friends and Family have absolutely raved about your Ice Cream! Without a doubt the best!

    I can’t wait to try the Holiday flavors… I was also wondering if there was a way to make Eggnog Ice Cream?? I’m assuming just adding eggnog straight to the base may mess up the consistency and make it rock hard? Is there a way to make a delicious bowl of eggnog ice cream using this base recipe?

    THANKS for sharing your wonderful secrets with us!

    • Gemma Stafford on December 3, 2015 at 3:35 pm

      Thanks for your request, Jessica. I will add eggnog ice cream to my list 🙂

  23. Jomarie on December 2, 2015 at 5:02 am

    Hi Gemma,

    I tried your two ingredients ice cream base and it didn’t work. I noticed from one of your comments that we can use all purpose cream here in the Philippines. I made sure my cream and condense are both cold before mixing them. Unfortunately, it only got this water based texture. I wonder what went wrong. Do you have any idea what happened? From your video, it looked so lovely though.

    Cheers!

    • Gemma Stafford on December 2, 2015 at 2:37 pm

      Thanks for visiting my website, Jomarie. Sounds like you may have over-whipped your cream. Next time whip the cream till it just starts to form soft peaks. Hope this helps 🙂

  24. Sonia on November 12, 2015 at 10:42 am

    Love watching all your videos!! Ok enough watching I’m off to baking ! Lol quick question: any way to make coffee ice cream?? Let me know your thoughts ?

    • Gemma Stafford on November 12, 2015 at 11:36 am

      Thanks so much for visiting my website, Sonia. You can find my macchiato ice cream with my macaroon ice cream sandwich recipe. Let me know how if you have trouble finding it. Hope this helps 🙂

  25. Libbi on November 6, 2015 at 2:13 am

    I live in Switzerland so am trying to find the right ingredients. I am also lactose intolerant and am unable to digest refined (granulated) sugar. Desserts are a challenge. My lactose free whipping cream worked and I got soft peaks but when I added the condensed milk it all went liquid and never whipped up into peaks. But the flavour was amazing. I am anxious to get it right. Suggestions? I used unsweetened condensed milk and added Splenda.

    • Gemma Stafford on November 11, 2015 at 6:53 pm

      Thanks for visiting my website, Libbi. I’ve never used that kind of cream before. Usually when you ad the condensed milk in and it goes to liquid it’s because the cream was over-whipped. That might be the problem with yours. Next time try whipping the cream just till it starts to create soft peaks. Hope this helps 🙂

  26. Stella on October 24, 2015 at 10:51 am

    Hi Gemma its Stella and I’m so happy because I have been volitered to go to college at the Berkshire hills music academy. So on next Thursday why don’t you make a no machine ice cream in French vanilla, cookie dough, strawberry vanllia and cherry cola. And also I want you to make a special cola float ice cream cake and you can ship it over to the Berkshire hills music academy for me and all of my friends.

    • Stella on October 24, 2015 at 10:58 am

      And by the way I’m dressed up as Mavis from hotel transavania.

    • Gemma Stafford on October 27, 2015 at 6:06 pm

      I will add your requests to my list, stay tuned 🙂

  27. Cecile on October 8, 2015 at 4:30 pm

    Hi Gemma….my new very best friend :>) I want to make Toasted Marshmallow Ice Cream.
    I enjoy all the flavours you make and like the Matcha best…I think.
    How do I incorporate the toasted marshmallow into the base to get the flavour all the way through the base. Also, can I make the coconut ice cream with toasted marshmallows….

    Thank you so much for all your recipes and your enthusiasm.
    Cecile

  28. Salma Ahmad on September 13, 2015 at 3:37 am

    Hello Gemma 🙂 I tried this recipe for ice cream but the cream turned like yoghurt and made lots of lumps…
    Is that because of mixing too much?

    • Gemma Stafford on September 14, 2015 at 7:21 pm

      Yes, that sounds like that is what the problem is.

  29. Rhiane on September 9, 2015 at 6:34 am

    Hi Gemma, I saw you on YouTube and I couldn’t sleep thinking about the homemade Ice Cream. Can I use all purpose cream instead of whipping or heavy cream? Thank you.

    • Gemma Stafford on September 9, 2015 at 6:31 pm

      Thank you so much for visiting my website! You can use all purpose cream for this recipe. Hope this helps 🙂

  30. Rhiane on September 9, 2015 at 6:33 am

    Hi, Gemma

  31. Aileen Tan on August 31, 2015 at 4:23 am

    Dear Gemma, your video was so nice so i tried to do it. Unfortunately, upon trying it wont get fluffy, instead it turned out to be lumpier. I tried to mix again but became lumpier. What should i do? Can this be fix? Can i add whip cream again? Or put it in the ref and mix again the following day?

    • Gemma Stafford on September 10, 2015 at 1:12 pm

      Did you make sure to use chilled ingredients? If so, you may have over-whipped the cream. Next time try a little bit less. Hope this helps 🙂

  32. Cat on August 27, 2015 at 7:24 pm

    Hi Gemma, I have a child who only likes vanilla ice cream, and sometimes strawberry. I found a strawberry filling that tastes good in the base. This may be a very stupid question, but how do I make just plain vanilla or plain chocolate ice cream. I tried chocolate with 60 percent cocoa bar, but the consistency wasn’t right. It was kind of grainy. Maybe I didn’t melt it enough, tho it was smooth and room temp. Adding vanilla extract to base doesn’t taste like vanilla ice cream. I’m having a hard time just making plain flavors, except strawberry. Can you suggest what I may be doing wrong or what ingredients to add for vanilla and chocolate? My family loves experimenting with your base to come up with their favorite flavors and combinations. It’s a fun family adventure. Thanks for sharing.

    • Gemma Stafford on October 29, 2015 at 3:17 pm

      You can use vanilla extract and also vanilla beans in the ice cream base for vanilla ice cream. To make chocolate, sift unsweetened cocoa posder into the base and mix till combined. Hope this helps 🙂

      • Bonnie on September 6, 2016 at 7:41 pm

        Hi Gemma!! I’m new to your ice cream making technique but SO excited about it! I’m very interested in making a chocolate almond ice cream since it’s my wife’s favorite. I’ve tried finding a pain chocolate ice cream (since I figured just plain chocolate and almonds would do the trick) and this comment is the only recipe of yours for plain chocolate I’ve been able to really find. I wanted to ask how much cocoa powder you suggest to use for plain chocolate. I’ve also seen you suggest to melt chocolate and mix it with the base but to let the chocolate cool ask the way. If you let the chocolate cool ask the way doesn’t it set? I’m interested in trying both methods but I wasn’t sure of the measurements for the cocoa powder or the proper technique to melt the chocolate so it doesn’t set too much and will mix well with the base. Your help is greatly appreciated!

        • Gemma Stafford on September 7, 2016 at 3:02 am

          Hi there, if you add unsweetened cocoa powder it will balance out the sweetness of the base – add 4 – 6 teaspoons depending on how strong the flavor.
          Sometimes I would choose to add melted chocolate and cocoa, so half the cocoa and some melted chocolate, cool, still soft. Experiment a little with it 🙂

  33. Cristina on August 19, 2015 at 1:04 pm

    I forgot to tell you that l like you to make a caramel apple ice cream.

    • Gemma Stafford on August 19, 2015 at 6:19 pm

      I will add it to my list. Thanks so much for visiting my website, Cristina 🙂

  34. Cristina on August 19, 2015 at 12:09 pm

    I love your homemade holiday ice cream video. I want you to make a eggnog ice cream, apple pie ice cream, gingerbread ice cream, and churro ice cream.

    • Gemma Stafford on August 24, 2015 at 8:38 pm

      Great flavor suggestions again, Cristina! Stay tuned for more Holiday Flavors this year! 🙂

  35. Cristina on August 19, 2015 at 9:54 am

    I love your holiday homemade ice cream video. I want you to make a eggnog ice cream and a apple pie ice cream.

    • Gemma Stafford on August 19, 2015 at 6:28 pm

      It’s on my list. Stay tuned 🙂

  36. Anna on July 27, 2015 at 6:16 am

    Hi, Gemma they looks so nice can’t wait to try them. Wish you could do a chocolate caramel ice cream:)

    • Gemma Stafford on July 29, 2015 at 2:38 pm

      Thanks so much for watching, I will add it to my list 🙂

  37. Rutba on July 26, 2015 at 12:27 am

    Hi! Wats the condensed milk in cups? And how much does the ice cream base make? Also, how many does the chocolate ice cream serve? thanks, please reply!

    • Gemma Stafford on July 29, 2015 at 2:41 pm

      You will need just under two cups for the condensed milk. The base makes about 3 pints of ice cream. Hope this helps 🙂

  38. Stephanie on July 17, 2015 at 4:57 pm

    How long does the condensed milk need to be refrigerated before I can use it?

    • Gemma Stafford on July 18, 2015 at 5:17 pm

      Just until it is cold, maybe 2 hours. I just leave mine in the fridge over night to make sure I don’t forget 🙂

  39. Adriana Vasquez on July 2, 2015 at 12:45 pm

    I want to make this recipe for 4th of july! How long should I freeze the ice cream mixture before serving? And approx how many people does this recipe satisfy?
    Love your recipes! (:

    • Gemma Stafford on July 2, 2015 at 8:02 pm

      Each full recipe would feed around 9 people. it makes 3 tubs. also it will last in your freezer for weeks so don’t worry about it 🙂

  40. Carmen on June 27, 2015 at 8:08 pm

    Gemma, thanks so much for this recipe. I have made 5 different flavors in the past couple of weeks – from strawberry to white tea to chocolate-pecan and vanilla-swiss chocolate-almond and my last one, banana bread icecream. Your recipe is an absolutely wonderful icecream base that you can get creative and go crazy with. Thank you so much for inspiring me to make my own icecream.

    • Gemma Stafford on June 29, 2015 at 2:29 pm

      Thanks so much Carmen, really glad you like my ice cream. Great job with those flavors 🙂

  41. Elise on June 24, 2015 at 6:45 pm

    Hi, I cannot wait to try the peppermint ice cream, one of my favorite flavors. Another favorite of mine is coconut, I was wondering if you could share a coconut ice cream with is. I have coconut extract but I think the addition of flaked coconut would be amazing!!

    • Gemma Stafford on June 25, 2015 at 12:41 pm

      Check out the ice cream recipe page for my dairy-free ice cream made with coconut milk. You can just add shredded coconut into the base, and voila! 🙂

  42. Jeanne on June 12, 2015 at 3:23 pm

    I’ve made 2 of your ice creams. Nutella and the Caramel. Added pecans to both of them. Having friends over tonight for cards and then we’ll have the caramel and then tomorrow night another couple and we will be indulging in the Nutella. Sure they will be a hit as the bowls were scrumptious!!

    • Gemma Stafford on June 22, 2015 at 3:11 pm

      That sounds delicious! Thank you so much for watching 🙂

  43. Silvy on June 12, 2015 at 8:06 am

    OMG I just made this ice cream (it’s in the freezer now) and it tastes SOOOOOOO good!!! I made it with vanilla and Oreo cookies. I’m curious about what the texture will be like =

    Thank you so much for this recipe Gemma 🙂

    greetings from Belgium

    • Gemma Stafford on June 13, 2015 at 4:06 pm

      Hi Silvy! How was the ice cream? I hope you enjoyed it. Thanks for watching my videos!

  44. Jacklynn on June 7, 2015 at 8:11 pm

    Gemma, thank you for this recipe! it was so delicious and a hit with my family! I made the base and separated into three containers making a strawberry, chocolate chocolate chip, and a caramel fudge swirl. Thank you again, your site and channel are awesome 🙂

    • Gemma Stafford on June 7, 2015 at 8:28 pm

      That’s fantastic Jacklynn. I’m really delighted it was a hit. Keep going 🙂

  45. Joanne on June 1, 2015 at 7:15 am

    Hi Gemma,

    Thank you for sharing your wonderful recipes, I’m going to try out some of them. I actually wanted to make rum and raisin ice cream, and strawberry ice cream out of real chunky strawberries. Do you have recipes for them?

    Thank you very much.

    Joanne

    • Gemma Stafford on June 1, 2015 at 8:50 pm

      Hi Joanne! Thank you for your note. I haven’t made Rum Raisin yet but I will definitely add it to my list. You can find my Strawberries and Cream recipe in my Ice Cream Sandwiches video (http://bit.ly/gemmasicecreamsandwiches). I haven’t added it to my website yet but you will find all the details in the description box below the video on YouTube. I hope you enjoy! 🙂

  46. Sunny Hu on May 30, 2015 at 3:58 am

    Hi Gemma, I found a recipe of yours on YouTube, then I couldn’t stop watching more whole night! I love your recipes and videos! So I decided to make ice cream this morning because I had almost a pack of whipping cream left in my fridge and it’s going to be expired. However, it didn’t turn nice at all. After I added condensed milk and whisked, it became lumpier and lumpier. There was butter fat floated on top and liquid milk at bottom. What did I do wrong?

    • Gemma Stafford on June 7, 2015 at 7:51 pm

      Hi Sunny,

      Thanks so much for watching my videos, delighted you found my channel. So don’t worry, we can fix your problem. So you whipped the cream a bit too much before you added the condensed milk. that is why it got lumpy, the cream separated and you got lips and liquid.

      Next time don’t whip the cream as much before you add in the condensed milk and it will work great 🙂

      Good luck with your ice cream,
      Gemma.

  47. Zara on May 29, 2015 at 4:44 am

    Hi Gemma!

    I’ve tried this ice cream recipe, and the texture and taste overall amaziiiiing! 🙂 but im not a sweet tooth person. I want to ask you, its that ok, if i cut the condensed milk into half? Because in my country (indonesia) the cream is slightly sweet as well. Is US also had the same flavor?

    Please answer my big question about reduce the condense milk…! Hihihihi Thank you gemma for your great recipe… I cant wait to try another recipes…

    Regards, ZR

    • Gemma Stafford on May 30, 2015 at 3:06 pm

      Hi ZR! Do you have Fat Free condensed milk? That will usually help lessen the sweetness of the condensed milk. You don’t want to half the amount of condensed milk because it will change the consistency of the ice cream base with the cream. I hope you enjoy!

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This