Ice Cream & Frozen Desserts, Roundups 6 Holiday Ice Cream Flavors: Homemade Ice Cream (No Machine) 4.88 from 55 votes 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! By Gemma Stafford | November 19, 2014 | 119 Last updated on November 11, 2019 This post may contain affiliate links. Please see my full disclosure for details. Chocolate Fruit Sprinkles Christmas Electric Mixer 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 Pumpkin Pie Ice Cream: Homemade Ice Cream (No Machine) 4.88 from 55 votes Print 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! Author: Gemma Stafford Servings: 1 pint Chocolate Fruit Sprinkles Christmas Electric Mixer Prep Time 10 minsTotal 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! Author: Gemma Stafford Servings: 1 pint Ingredients 2 cups (16oz/454g) ice cream base1 cup (8oz/225g) Pumpkin pie slice Instructions Place sweetened condensed milk in the fridge to keep coldBeat cold, heavy cream on high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.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.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.Store in the freezer in an air tight container in for 4 week. Sugar Cookie Ice Cream Sugar Cookie Ice Cream: Homemade Ice Cream (No Machine) 4.97 from 53 votes Print Recipe 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! Author: Gemma Stafford Servings: 1 pint Chocolate Fruit Sprinkles Christmas Electric Mixer Prep Time 10 minsTotal 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! Author: Gemma Stafford Servings: 1 pint Ingredients 2 cups (16oz/454g) ice cream base1 cup (8oz/225g) Sugar cookie crumbs (small and big bits ) Instructions Place sweetened condensed milk in the fridge to keep coldBeat cold, heavy cream on high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.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.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.Store in the freezer in an air tight container in for 4 week. Butter Pecan Ice Cream Butter Pecan Ice Cream: Homemade Ice Cream (No Machine) 4.93 from 55 votes Print Recipe Author: Gemma Stafford Servings: 1 Pint Chocolate Fruit Sprinkles Christmas Electric Mixer Prep Time 20 minsTotal Time 20 mins Author: Gemma Stafford Servings: 1 Pint Ingredients 1 Cup (8oz/225g) pecans, chopped1/3 Cup (2 1/2 oz/75g) sugar2 Tblsp (1oz/30g) butter2 Cups (16oz/454G) Ice cream base3/4 cup (6oz/180g) Pecans, crushed (small bits work best for flavor) Instructions 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.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 Peppermint Ice Cream: Homemade Ice Cream (No Machine) 4.97 from 52 votes Print 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! Author: Gemma Stafford Servings: 1 pint Chocolate Fruit Sprinkles Christmas Electric Mixer Prep Time 10 minsTotal 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! Author: Gemma Stafford Servings: 1 pint Ingredients 2 cups (16oz/454g) Ice cream base1/2 cup (4oz/115g) Candy canes (pepper mint sweets), crushed fine Instructions Place sweetened condensed milk in the fridge to keep coldBeat cold, heavy cream on high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.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.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.Store in the freezer in an air tight container in for 4 week. Cinnamon Roll Ice Cream Cinnamon Roll Ice Cream: Homemade Ice Cream (No Machine) 4.91 from 53 votes Print Recipe 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! Author: Gemma Stafford Servings: 1 pint Chocolate Fruit Sprinkles Christmas Electric Mixer Prep Time 10 minsTotal 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! Author: Gemma Stafford Servings: 1 pint Ingredients 1 ½ cups (14oz/398g) ice cream base1 cup (16oz/454g) cinnamon roll, chopped into small pieces Instructions Place sweetened condensed milk in the fridge to keep coldBeat cold, heavy cream on high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.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.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.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! 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 Frozen Hot Chocolate Ice Cream: Homemade Ice Cream (No Machine) 4.97 from 53 votes Print Recipe 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! Author: Gemma Stafford Servings: 1 pint Chocolate Fruit Sprinkles Christmas Electric Mixer Prep Time 10 minsTotal 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! Author: Gemma Stafford Servings: 1 pint Ingredients 2 cups (16oz/454g) Ice cream base3 oz (90g) Chocolate, melted½ cup (3oz/90g) marshmallows Instructions 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.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.It should be well combined together with no lumps of hard chocolate. Fold in the marshmallows and fill up your ice cream tub 🙂Store in the freezer in an air tight container in for 4 week. Get More Articles! Homemade Disneyland Dole WhipFresh & Sweet Lemon SemifreddoHow to Make Japanese Mochi Ice CreamHow to Make Strawberry Granita Watch The Recipe Video! Submit your own photos of this recipe Upload Photo 2 Images Momfivexs Kimberly K Rate this Recipe Rate this Recipe Name* Email* Rate this Recipe Rate this Recipe Name* Email* 119 Comments most useful newest oldest Inline Feedbacks View all comments Yan M. 24 days ago What if I have over whipped the cream? 🙁 Preitha 2 months ago Hi Gemma, I tried the Butter pecan ice cream. When making the candied pecans, the light brown sugar never melted and just stuck to the pecans. So I tried to melt the sugar and butter, and then add pecans but again the sugar never dissolved. I made sure the temperature was low. Can you help me? Should I try white sugar, like you have in your Butter Pecan ice cream cake? Thanks a lot! Akasha Shafqat 5 months ago Hey Gemma! Hope you’re doing well. I just wanna let you know that i tried the cookie ice cream and it turned out amazing. Thank you so much for sharing such wonderful recipes. One thing i wanna ask that my ice cream is not getting cold enough to actually give super chilled vibes. Means it’s not freezing at all. Hoping to get a prompt reply. 🙂 Thank you! Akasha Shafqat Hermione LilyPellson 1 year ago It is wonderful I tried the cookie ice cream Carmin Acosta Tobin 1 year ago Two cups ice cream base, Dont said how much heavy cream, She mention a cup condensed milk so I add one cup heavy cream,? Isn’t it?. Thk you . Kimberly K 1 year ago My first venture in ice cream making was a twist on Santa’s Cookies n cream one. Made with a chocolate covered PB cookie and chopped dark chocolate. It was heavenly, i used what crumbs that were left from demolishing the cookie n chocolate to decorate nummmmmmiez <3 Joyce L 1 year ago I used your ice cream base to make a “Blizzard” for my husband, using my frozen Clark Bars. In 2018 the company sold the equipment to make the Clark Bars and we thought we may never see them again so we bought 12 of them at a store. I ate my 6 very slowly and left in freezer. 🙂 So for Father’s Day 2019 it was to be my gift. I thought i would only use one big bar, but needed all 3. He enjoyed it, but I had an issue with the condensed milk.. it was getting old, and… Read more » Martin White 1 year ago I tried the butter pecan, but the sugar just burned in the pot, and i ruined the whole batch. I rescued the second batch, but the sugar didn’t have time to melt before it started burning. Do you have any tips? Thanks. Martin Sanjana 3 years ago 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. Leilani 3 years ago 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… Read more » Load More Comments 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. 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