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Homemade Ice Creams Labels Template

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Hi Bold Bakers! I’ve received a lot of requests for a template that you can use to print your own Homemade Ice Cream labels so here it is! Just CLICK or TAP on the label image below and then DRAG the image to your desktop or SAVE the file so you can customize and print them out! You can recreate some of my favorite flavors in the videos listed below or make your own. I hope you enjoy! -Gemma 🙂

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Katherine Cowgill by Teren Oddo Oct. 2015

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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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159 Comments

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  1. mladisa on September 25, 2019 at 8:35 am

    What kind of paper do you print this one that already have the sticky backing?

  2. Norma on June 3, 2019 at 7:25 am

    Hi Gemma love your show & recipes, I was wondering if I could use lactose free 35% fat whipping cream, made by Dairy Farmers of Canada Also have you ever made maple walnut ice cream?

    • Gemma Stafford on June 4, 2019 at 9:12 am

      Hi Norma,
      I think lactose free cream should work perfectly for you. The fat level is what matters, the lactose is the natural sugar as you know.
      I think walnut and maple are a marriage made in heaven, though I have not made that exact one. See this one (https://www.biggerbolderbaking.com/butter-pecan-ice-cream-cake/) a similar idea which I think you could adapt.
      Thank you for being in touch,
      Gemma 🙂

  3. Norma on June 3, 2019 at 7:16 am

    Can your ice cream recipes be made with lactose free, 35% fat whipping cream made by the Dairy Farmers of Canada. Also have you ever made maple walnut ice cream?

    • Gemma Stafford on June 3, 2019 at 9:18 am

      Yes absolutley It can be made on that cream.

      I haven’t made that ice cream but you can by adding maple flavoring or extract and totasted walnuts.

      Best,
      Gemma.

  4. Tafadzwa Anifasi on December 6, 2018 at 9:17 pm

    Hie Gemma
    My name is Tafadzwa and I m writing from Zimbabwe, I love your recipe s ,they have helped alot in my private cheffing business. I have. Been engaged to make a desert with some.date cake slice and a ice cream (plates ) for 300 people how much of the ice cream base would I need for that ? I m just giving a standard scope to go with the date slice.
    Thank you for your time

    • Gemma Stafford on December 8, 2018 at 3:12 am

      Hi there,
      I am happy that you are baking with us, and delighted that you are able to make use of these recipes.
      I am sorry, I cannot advise on the amount you would need for this very large gathering. The recipe base comes in at a pint when mixed and there will be 6 generous servings in a pint. The rest is math. I think the difficulty for you will be keeping that amount of ice cream in good condition for serving! I am glad I do not have to do that, the time it takes to serve will be a real issue. I wish you well with this, it is a challenge,
      Gemma 🙂

  5. Debby Muir on September 16, 2018 at 2:35 pm

    Hi Gemma
    I love Mr Whippy soft ice cream, can i use the base as a soft icecream of is that something completly different?

    • Gemma Stafford on September 19, 2018 at 11:52 am

      Hi Debbie,
      That is something completely different!
      This recipe is more like it, but it is veey difficult to make this at home. (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/) this is just the idea, not the exact thing.
      Sorry, wish this was easier, I love it too!
      Gemma 🙂

  6. David nie on September 26, 2017 at 9:13 am

    Hello gemma.my name is david from indonesia. Im still confused about your writing recipe about hand made ice cream on this word ” 2 cups (16oz/450 ml ) cold whipping cream, all purpose cream, heavy cream”
    Its that use 3 of that inggridients or can just pick one of them??
    Thank you
    Best regard
    David nie
    Jakarta indonesia

    • Gemma Stafford on September 26, 2017 at 9:57 am

      Hi David,
      This is a way to cover all of the options available for weighing/measuring ingredients. Cups are an American system based on an informal measuring system, use for generations, then we have imperial measurements, more precise, and metric, grams etc which is even more precise, and requires a scales.
      In Indonesia I am not sure what you find as cream! this will be a more important issues for you are it needs to be fresh dairy cream. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      This recipe will tolerate a little divergence from the measurements, but not from the ingredients, I hope this is of help,
      Gemma 🙂

  7. Caroline on May 29, 2017 at 9:04 am

    Hello..gemma…am Carol from philippine…im a mother of 3 and loves to cook for my family… recently i been watching your channel about ice cream making…one thing I could be thankful for your video is that I’ve been looking coconut condensed milk for vegan or dairy free i e cream…for five years of looking and searching coconut condensed milk recipe..found it right here in your channel i love it very much and am so happy thank thank you….i love your ice cream tub and templates the way you present in video..cant resist to try all your ice cream to make one at a time for kids…so excited and love them all☺☺☺☺

    • Gemma Stafford on May 30, 2017 at 3:44 am

      Hi Caroline,
      Thank you for being with us in your beautiful country, it makes the world seem very small!
      I am delighted that this recipe suits you, let me know how you get on with it,
      Gemma 🙂

  8. jillen stephens on May 10, 2017 at 11:42 pm

    Hi I recently subscribe to your station and I love it, is it possible to show a video of how to make coconut ice cream, the no machine techniques. Thank you

    • Gemma Stafford on May 11, 2017 at 1:36 am

      Hi there,
      Yes! There are a number of coconut based ice creams here, and also a recipe for condensed coconut milk, here on my website. You can use rthe search bar to find your way around. (https://www.biggerbolderbaking.com/?s=Dairy+free+ice+cream).
      Thank you for being in touch, good to have you with the Bold Baking community,
      Gemma 🙂

  9. ZelaicaTanti on April 13, 2017 at 9:35 am

    I love ice cream and I did your recipy and it was so good

    • Gemma Stafford on April 14, 2017 at 3:54 am

      That is great Zelaica,
      I am happy this worked for you, it is great that you are here with us,
      Gemma 🙂

  10. Kate Danielle A. Matienzo on April 7, 2017 at 10:58 am

    What did you use for editing the labels? Thanks cause i really want to know..

    • Gemma Stafford on April 11, 2017 at 3:13 am

      Hi there,
      I made these labels with photoshop,
      Gemma 🙂

  11. Andrea on February 27, 2017 at 2:32 pm

    Hi Gemma, I’m glad you liked my opinion and thank you for answering my question. Since pancake day is soon, i was planning to make the pancake batter today; however, I realised I had no eggs so for a substitute, I used plain yoghurt instead and they turned out amazing! I was wondering if you could tell your bold bakers that yoghurt is a great substitute and the pancakes turn out really moist. Anyway, a few of my favourite Brazil desserts are: Manjar Branco which is a sweet coconut pudding with caramel and dried plums and Bolo de Roll which is a thin sponge cake rolled into a log filled with marmalade or guava. Its nice and sweet!

    Many thanks Andrea

    • Gemma Stafford on February 28, 2017 at 6:19 am

      Hi Andrea,
      Thank you for these great suggestions, I will add them to my research list, they sound delicious, big fan of coconut here!
      Gemma 🙂

  12. Andrea on February 23, 2017 at 6:52 am

    Hi Gemma,
    I recently found your channel and i am obsessed with everything you make! I live in Brazil and i was wondering if you could make some different desserts from around the world, i think it would be a hit for your viewers. And just a small question, for your homemade sprinkles, does the fondant dry out and become hard? Anyway, i hope you can carry on doing what you do best, many thanks

    Andrea

    • Gemma Stafford on February 26, 2017 at 8:06 am

      Hi Andrea,
      Thank you for being in touch. Rolled fondant dries out at room temperature, when left out of a container. Marshmallow fondant does not do this.
      I will be working on recipes from around the world, and will be delighted to get some ideas. This is where the Dulce De Leche idea came from, fruit sushi too.
      Let me know what you have that I can try to make big and bold!
      Gemma 🙂

  13. Marrisa on December 10, 2016 at 8:45 am

    Hi gemma, I recently watched a few of your fall recipes for winter and I absolutely love them! Your profiteroles turned out great and they tasted amazing, I was wondering if you could make a seasonal chocolatMarrisaroulade cake. They are perfect for Christmas and when I make them, they always turn out amazing!

    Many thanks, Marrisa☺

    • Gemma Stafford on December 11, 2016 at 2:56 am

      Hi Marissa,
      Here you will find a recipe for a roulade (https://www.biggerbolderbaking.com/red-velvet-roulade-cake/) you can of course leave out the red coloring and the cinnamon too to give you a chocolate roulade. There is also a Chocolate Salami recipe here which is great for the holidays as it keeps really well at room temperature. Thank you for being with us,
      Gemma 🙂

  14. Marrisa on September 12, 2016 at 4:59 am

    Hello Gemma. A Few days ago, i just tried out your new ice cream and i wanted to let you know that it turned out amazing! For autumn, i was wondering if you could do a video of some fall treats or maybe a banana split ice cream! I think it will turn out great. Thank you

    • Gemma Stafford on September 12, 2016 at 10:10 pm

      That sounds great. I’ll add it to my request list 🙂

      Glad you liked my ice cream.

  15. lara on August 16, 2016 at 12:49 pm

    wha do I do if it to sweet

    • lara on August 16, 2016 at 12:53 pm

      I don’t mean wha

      I mean what

    • Gemma Stafford on August 17, 2016 at 2:26 am

      Hi Lara,
      the ice cream is usually balanced by what you add to it, such as the fruits, chocolate, coffee etc. The plain vanilla probably tastes the sweetest, but rather less so once frozen,
      Gemma 🙂

  16. Zainab on August 8, 2016 at 8:22 am

    hi! i’m so proud to follow you because you give me lot of help in the kitchen, Gemma, but the thing is that i don’t know how to write/print the “Homemade Ice Cream” on my labels as you did?!
    hope you help me
    Zainab

    • Gemma Stafford on August 8, 2016 at 11:10 am

      Hi there Zainab,
      Thank you for the kind words.
      This is a tricky question, as the volume of the cup changes with each ingredient. it is important to understand this. do some research online to get a clear idea. When you think about it flour is a dense and relatively heave ingredient, cornstarch or powdered sugar is lighter, so a cup of one will not weigh the same as the other. Do double check this. liquids then are another story. I like this link (http://whatscookingamerica.net/Q-A/equiv.htm) but do not rely on one, do your research!
      Gemma 🙂

  17. Vanessa on July 26, 2016 at 5:00 am

    Hi Gemma,
    I discovered your YouTube-Channel a few days ago and I love it… Great job 😉
    I live in Germany and in our supermarkets I only can get whipping cream called “Schlagsahne” with 30% fat or lower. I never see higher fat percentage til today…
    Will it work with this too?

    Greetings from Germany

    Vanessa

    • Gemma Stafford on July 26, 2016 at 7:11 am

      Hi Vanessa,
      greetings to you too in Germany!
      I have been told that this will whip, if it is really well chilled. I do not know if this is so, but it is what matters. If it whifs up nice and firm, it will work,
      Gemma 🙂

  18. Ashley on June 25, 2016 at 8:52 am

    Hi Gemma, I would like to know how much whipping cream and cold condensed milk to put in if I just want to make one cup of ice cream.

    • Gemma Stafford on June 26, 2016 at 12:17 pm

      Hi Ashley, that is a very small amount. I would say just 1/2 the recipe. You need to have enough ingredients to be able to whip up your ice cream.

  19. Yireh on June 21, 2016 at 8:38 pm

    Can you do an old fashion cheesecake

    • Gemma Stafford on June 23, 2016 at 7:48 pm

      I will add it to my list 🙂

  20. rumaisa on June 8, 2016 at 12:08 pm

    can we used home made condenced milk

    • Gemma Stafford on June 9, 2016 at 2:34 am

      Hi Rumaisa,
      Yes you can, it is perfect for the ice cream recipe. The cream must be fresh dairy cream, from cows milk. I use a double cream 49.4% fat content, this whips beautifully and is perfect for this recipe too, I hope you can get this where you live,
      Gemma 🙂

  21. Marrisa on June 2, 2016 at 8:24 am

    Hi Gemma! Its been quite a long time since I’ve spoken to you. I’ve just watched your new videos and I love them.??. I was wondering if you could refreshing smoothies or milkshakes for the summer, if you could that would be great. Anyway I’m huge fan and I love your amazing recipes. Thanks and have a wonderful summer!??. Marrisa☺

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