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Incredible 2 ingredients No Machine Homemade Ice Cream without

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

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Hi Bold Bakers! Your most requested Homemade No Machine Ice Cream flavors are here! Learn how to make 6 amazing flavors including Cookie Dough Ice Cream, Pistachio and Raspberry, Nutella, Cotton Candy, Dulce De Leche & Mint Chocolate Chip Homemade Ice Cream!

All of these amazing flavors are made using my tried and tested 2 Ingredient Homemade No Machine Ice Cream. Using this base you can create any flavor your heart desires, but in case you can’t decide I’ve created more than 30 flavors across all of my videos.

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Homemade Ice Cream, Gemma Stafford, Bigger Bolder Baking, Recipes, No Machine

 

 

 

 

 

 

 

 

Below is the master recipe for my Homemade No Machine Ice Cream (2 ingredient)

4.9 from 52 reviews
Homemade No Machine Ice Cream (2 ingredient)
 
Prep time
Total time
 
Author:
Serves: 3 pints
Ingredients
  • 2 cups (16oz/450 ml ) cold whipping cream, all purpose cream, heavy cream
  • 14 ounces (1 can/ 400ml) cold sweetened condensed milk (fat-free or regular)
Instructions
  1. Place sweetened condensed milk in the fridge to keep cold
  2. Beat cold heavy cream on medium 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. (Stir in vanilla extract now if desired).
  4. Now, turn the speed back up high again and whisk until the mixture is thick and stiff peaks.
  5. 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.
  6. Place in a large resealable container and freeze at least 6 hours or overnight before eating. Keep for up to 2 weeks.

Using my base you can make all of these flavors:
4.9 from 52 reviews
Pistachio and Raspberry Ice Cream: Homemade Ice Cream (No Machine)
 
Prep time
Total time
 
Author:
Serves: 1 pint
Ingredients
  • 2 cups (16oz/450 ml) Ice cream base
  • ½ Cups Pistachio, toasted and ground
  • 3 tablespoons Raspberry puree mixed
Instructions
  1. Combine all of the ingredients together. Taste for desired flavor. Freeze in an airtight container for 6-8 hours. Keep for up to 2 weeks.

4.9 from 52 reviews
Nutella Ice Cream: Homemade Ice Cream (No Machine)
 
Prep time
Total time
 
Author:
Serves: 1 pint
Ingredients
  • 2 cups (16oz/450 ml) Ice cream base
  • ½ Cup (4oz/120g) Nutella
Instructions
  1. Combine all of the ingredients together. Taste for desired flavor. Freeze in an airtight container for 6-8 hours. Keep for up to 2 weeks.

4.9 from 52 reviews
Cotton Candy Ice Cream: Homemade Ice Cream (No Machine)
 
Prep time
Total time
 
Author:
Serves: 1 pint
Ingredients
  • 2 cups (16oz/450 ml) of Ice cream base
  • 1 tsp Cotton Candy extract (http://www.amazon.com/Cotton-Candy-Fl...)
  • Pink food coloring
Instructions
  1. Combine all of the ingredients together. Taste for desired flavor. Freeze in an airtight container for 6-8 hours. Keep for up to 2 weeks.

 
4.9 from 52 reviews
Dulce de Leche Ice Cream: Homemade Ice Cream (No Machine)
 
Prep time
Total time
 
Author:
Serves: 2 Pints
Ingredients
  • 2 cups (16oz/450 ml ) cold whipping cream, all purpose cream, heavy cream
  • 14 ounces (1 can/ 400ml) sweetened condensed milk (fat-free or regular)
Instructions
  1. To make the Dulce de Leche caramel:Peel the paper wrapper off the can of condensed milk if one. Line a small pot with a small tea towel ( this is a cushion for the can and stops the can bouncing around)
  2. Place in a few cans and cover with water, up to 2 inches over the cans.
  3. Simmer for 2 hours. You can leave them undisturbed for this time.
  4. When the time is up, pour off the water and leave the cans to good cold.
  5. Inside your can you have lovely caramel. This will keep fresh in the can for months at room temperature
  6. Once your caramel is cold proceed making the ice cream base as normal. Taste for desired flavor. Freeze in an airtight container for 6-8 hours. Keep for up to 2 weeks.
Notes
You can use store bought dulce de leche if you wish

 
4.9 from 52 reviews
Mint Chocolate Chip Ice Cream: Homemade Ice Cream (No Machine)
 
Prep time
Total time
 
Author:
Serves: 1 Pint
Ingredients
  • 2 cups (16oz/450 ml) Ice cream base
  • 2 large bunches of mint (or a drop of peppermint flavor)
  • 1 cup (8oz/ 225g) Chopped Chocolate]
  • A tiny, tiny drop of Green food coloring if desired
Instructions
  1. Chop up the fresh mint by hand or in a food processor. Chop until the mint is in small pieces. Combine all of the ingredients together. Taste for desired flavor. Freeze in an airtight container for 6-8 hours. Keep for up to 2 weeks.
  2. Category

4.9 from 52 reviews
Cookie Dough Ice Cream: Homemade Ice Cream (No Machine)
 
Author:
Serves: 1 Pint
Ingredients
  • 2 Cups (16oz/450 ml) Ice cream base
  • ⅔ Cup Edible Cookie dough
Instructions
  1. Combine all of the ingredients together. Taste for desired flavor. Freeze in an airtight container for 6-8 hours. Keep for up to 2 weeks.

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558 Comments

  1. Smriti Jhamb on October 5, 2017 at 5:54 am

    Hi Gemma
    I made nutella ice cream and it turned out amazing. I even posted the picture too. But it was too sweet. So I ended up making milkshake with it.
    Can you tell me, what can I do next time to make it a little less sweet?

    • Gemma Stafford on October 6, 2017 at 2:59 am

      Hi Smriti,
      you are adding a sweet thing to a very sweet base! The best way to counteract the sweetness of the base is to add a less sweet ingredient, such as cocoa, coffee, fruits etc.
      Cocoa/cacao are great for this, and you can add a swirl of Nutella to give the nutty flavor,
      Gemma 🙂

  2. Smriti Jhamb on October 3, 2017 at 9:55 am

    Hi Gemma
    How much whipping cream and condensed milk should I take for making nutell ice cream?

    For nutell ice cream, we need 2 cups ice cream base. So how much whipping cream and condensed milk is required for 2 cups of ice cream base?

    Please reply fast….
    I’m going to make it tomorrow.

    • Gemma Stafford on October 4, 2017 at 2:16 am

      Hi Smriti,
      All of the base will be 4 cups or so, so you can decide what to do. you can also make all of the base, and make another flavor.
      Hope this is of help,
      Gemma 🙂

  3. P.S. on September 18, 2017 at 2:11 pm

    I made 3 different flavours ice cream. Vanilla, chocolate and strawberry. Then I also made a vanilla one with strawberry bits, and another one that was a mix on plain and strawberry. They were all delicious, really. My favorite is the chocolate one, made it 3 times already and it’s never enough.

  4. Shaked S on August 11, 2017 at 5:34 am

    I just made it and it turns out amazing! The taste and the texture are just heaven!
    Thank you, Gemma, for all of the hard work, the smarts ideas and the lovely videos that just make our life bigger, bolder and tastier. Now, excuse me but I am gonna come back to my ice cream 😉
    Again, thanks for everything, for more years of baking! ❤

    • Gemma Stafford on August 14, 2017 at 2:55 am

      Hi there,
      Many thanks for your kind comments, I appreciate them. I am happy that you are getting on well with this recipe,
      Gemma 🙂

  5. Filomena McMahon on July 18, 2017 at 8:21 am

    Hi Gemma! I’m having two friends for a sleepover soon (and planning to make this) and was wondering if one of the containers you use is equivalent to one pint. If so would I use one batch of the base to make three of those size containers?

    • Gemma Stafford on July 20, 2017 at 3:58 am

      hi Filomena,
      Yes, this recipe will make a little less than three pints. (1.7 liters or so) This is confusing as the cream expands so much in whipping, the yield is higher than yo might expect.
      I hope you enjoy your sleepover!
      Gemma 🙂

  6. Marian on July 13, 2017 at 2:37 pm

    Hi Gemma,

    I made the cheesecake ice cream recipe and it was delicious. How do you keep it from freezing so hard when you first put it in the freezer for 6 hours. I had to take it out and sit it in the fridge for a bit to allow us to scoop it.

    Thanks

    • Gemma Stafford on July 14, 2017 at 2:14 am

      Hi Marian.
      When there is ‘water’ content in an ice cream, such as fruit juices, it will freeze harder than otherwise. In commercially produced ice cream they use other ingredients to soften the mix, emulsifiers etc.
      coffee ice cream/chocolate ice cream will freeze softer, as it does not have any water really in the mix.
      It may indeed be necessary to stand at room temperature for a short while to soften some of the mixes. Using double/heavy cream also helps as again the higher the fat content the lower the water content.
      I do hope this is of help to you,
      Gemma 🙂

  7. Katie on July 10, 2017 at 2:17 pm

    I used whipping cream and it came out a little too soft for my liking (didn’t really freeze as much as I wanted it to and texture was a little like frozen mousse). It tasted amazing however. I was wondering if light cream would work as I prefer harder ice cream. I’m fine with a little ice crystals.

    • Gemma Stafford on July 11, 2017 at 2:34 am

      Hi Katie,
      Whipping cream is a term which covers a range of products, including ones which are not real dairy cream. I use fresh dairy cream for my recipes. 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! Gemma 🙂

      • Katie on July 20, 2017 at 7:25 pm

        Just found out a few days ago that my freezer was set at 9 degrees the hard way… Probably why it wasn’t freezing as much as I wanted it to. I tried it again with the right temp and it froze really well. The ice cream was so good!! I also added some half and half to a portion of the ice cream and it still tasted really good. I’ll definitely be trying your Ben and Jerry’s recipes. And maybe I’ll try using light cream next time, just to see if it works. Thanks for the recipes!

        • Gemma Stafford on July 21, 2017 at 3:06 am

          Ah! poor Katie, that is very hard, and terrible to have spoiled food, i am sorry.
          happy that you figured it out though, now you can get on with lots of ice cream and frozen treats, thank you for letting us know,
          Gemma 🙂

      • Nourin on July 21, 2017 at 6:21 am

        Gemma…can i use fresh cream which is more easily available in my place. It has a fat content of 25%

        • Gemma Stafford on July 22, 2017 at 10:51 am

          Hi Nourin,
          The problem is that I am not sure that this will whip up for you! I would normally use 35% – 49% fat content cream. do try it, it will not be a complete fail, I think, if the cream whips for you,
          Gemma 🙂

  8. Racheli on July 6, 2017 at 11:14 am

    Hi gemma,
    love your ice cream recipe as well as all the other recipes i’ve tried from your best site.
    now i really want to make chocolate ice cream with real dark chocolate, not nutella or cocoa. i would love to get a real good chocolate ice cream.
    thanks a milion!!!!!!!!

    • Gemma Stafford on July 8, 2017 at 3:13 am

      Thanks a million for your message!! I’m delighted you like my recipes.

      Good luck with your ice cream 🙂

      • Racheli on July 8, 2017 at 1:47 pm

        Thanks.
        But do you have a recipe for me for a good real chocolate ice cream?

        • Gemma Stafford on July 10, 2017 at 7:45 am

          Hi there Racheli,
          You can make a real chocolate ice cream by add a good quality 70% cocoa solids, or so, chocolate which has bee melted and incorporated into the condensed milk, before adding the cream. You can also use a good quality cocoa powder, the best you can find. You will need 4 – 6 teaspoons, but you can taste as you go. You can also use a mix of both! Add the cocoa to the base and swirl the chocolate through, experiment!
          Gemma 🙂

  9. Sadia Saeed on July 5, 2017 at 2:29 pm

    Hi gemma,
    I am lucky i got your page…. as i am truing different, quick and easy recipes…. mango mousse trifle recipee can u share?

    • Gemma Stafford on July 6, 2017 at 1:48 am

      Hi there Sadia,
      I am lucky to have you, and so many great Bold Bakers here with me, I could not do it without you.
      I will add your requests to my list. mousse is a great suggestion, thank you,
      Gemma 🙂

  10. Laura Dilloway on July 3, 2017 at 8:48 am

    Hi there,
    My daughter has a severe dairy allergy – I’ve used your recipe for condensed coconut milk (which is fab) but what would I use as an alternative to the heavy cream?
    I’m trying to make raspberry sorbet or homemade ice cream that she can eat.

    Thanks.

    • Gemma Stafford on July 4, 2017 at 3:28 am

      Hi Laura,
      Poor girl! this is such a common allergy, and so difficult to avoid too, dairy is in everything, or so it seems.
      (https://www.biggerbolderbaking.com/dairy-free-coconut-ice-cream/) here you will find a dairy free option using coconut cream. This is the solid which forms in a can of coconut milk, which has not been homoginized. I check this by shaking the can in the store, if it does not rattle I know it will be good. Refrigerate it, I turn the can upside down, then you can pour off the coconut water, and the cream is there. The coconut water makes a great drink too!
      I do hope this helps, it is awful to be restricted in what we can eat. I had a cows milk allergy as a baby and grew up on goats milk, which by the way also forms a cream, though it is not so available. Thank you for being in touch,
      Gemma 🙂

  11. Laura on June 30, 2017 at 7:03 am

    Hi,

    Is there is any way how to make Ice Cream with less sugar ( Condensed milk has 50%+). I want to make some healthy Ice Cream for my Toddler.

    Regards, Laura

    • Gemma Stafford on July 1, 2017 at 1:33 pm

      Hi Laura,
      Yes, and this is true. Milk will not condense without the sugar.
      You could try frozen yogurt, children really like this too. Try this as a popsicle, you can make these as big or small as you like. You can make popsicles too using fruit juices.
      I hope your little one enjoys these, get him/her involved, it is a sure fired way to get them to eat!
      Gemma 🙂

  12. Ericka on June 19, 2017 at 12:08 pm

    Stumbled across your website on accident but man am I glad I did! I put this in a container for Breyer’s ice cream and my family thought it was even better! So creamy and easy to make. I’ve made Oreo and chocolate so far and will be making Dulce de leche for my grandpa and cookie dough for me! I would give 10 stars if I could!

    • Gemma Stafford on June 19, 2017 at 2:31 pm

      Hi Ericka,
      Why, thank you, that is very knid. I am happy that you and your family are with us, stay tuned, lots more on the way,
      Gemma 🙂

  13. caroline on June 16, 2017 at 2:29 am

    hey gemma, when I use 40% cream and get stiff peaks when adding the condensed milk it doesn’t get its stiff peaks back, and in general when I over whip my cream on its own, after stiff peaks it gets looser, so what can I do?

    • Gemma Stafford on June 16, 2017 at 2:54 am

      Hi caroline,
      I am presuming that you are using fresh dairy cream here, it sounds like you are. if you over-whip fresh cream you will have butter! This will get a division between the fats in the cream, and the buttermilk.
      Go back to the video, take a look at what the cream looks like. It should be holding its’ shape. When you add the condensed milk to this it it will cream, not go to stiff peaks, but you will see this in the video too.
      Let me know how you get on with this,
      Gemma 🙂

  14. Roberto on June 16, 2017 at 12:53 am

    hey gemma, whipping cream in my country when over whipped it gets looser so when making your ice cream when I whip the cream and get stiff peaks and add the condensed milk after it doesn’t get any thicker, what do you suggest I do?

    • Gemma Stafford on June 16, 2017 at 3:45 am

      Hi Roberto,
      The cream I use for ice cream is heavy dairy cream. Q. Can you make fresh cream?
      A.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!
      Gemma 🙂

  15. raazia abdullah on June 13, 2017 at 5:20 am

    Hi Gemma
    i really love your recipes i am such a big fan of yours ,can you please make bake city for me, i tried it ones but it spoiled
    love you
    bye 🙂

    • Gemma Stafford on June 14, 2017 at 8:53 am

      Hi there,
      I am not sure what this is? Can you explain it to me, I am sorry, I cannot think what it could be.
      Gemma 🙂

  16. Hanna on June 12, 2017 at 6:53 am

    Hi!
    I put the ice cream in the freezer one hour ago and can’t wait to see the result (fingers crossed, but it tastes sooo good when I tried it, I mean I had to try!). I had the same problem with getting the mixture stiff. I used 30% cream (german) and french condensed milk. I think the problem might be that I used a handmixer (my mother used the kitchen aid…). But I will try again.
    We made fresh puree out of strawberries, cherries and red currants (sooo good) and I combined one part of the batter with it and let the other one plain. After putting it into a container I used sprinkles and mini marshmallows as topping.
    Thank you for this amazing recipe

    • Gemma Stafford on June 12, 2017 at 2:58 pm

      Hi Hanna,

      your ice cream sounds wonderful!!! All of that fruit could not be bad.

      Thank you for trying my tierces 🙂

  17. Roberto on June 7, 2017 at 5:24 am

    I have made your no machine ice cream but the mixture wasn’t as stiff as yours, at the moment tge ice cream is still in the freezer, i have use 38% whipping cream when I whipped it it was perfect but as i added the condensed milk it didn’t get stiff peaks , all the ingredients were cold.
    i hope you could tell me what might have gone wrong.

    • Gemma Stafford on June 7, 2017 at 5:25 pm

      hummm, so just note cream in every country is different. tHE Ice cream will still work out, it might not be as airy as mine was that’s all.

      Sometimes it takes 3/4 minutes to whip it back up again. That % should be enough for your cream.

      Let me know how it froze and was it ok 🙂

      • Roberto on June 7, 2017 at 10:09 pm

        It turned out great and every body loved it, it was a little dense but it tastes amazing and, thank you?

        • Gemma Stafford on June 8, 2017 at 8:05 am

          Fantastic!!!! 🙂

  18. Sherry on May 17, 2017 at 11:03 am

    I’ve made the basic ice cream recipe with the edible cookie dough so many times – I know the recipe by heart! My family LOVES it & it’s usually gone in one day. I usually put the mixing bowl and whisk in the freezer for a bit and it takes no time at all for the stiff peaks to appear in the ice cream base. This recipe is genius!

    • Gemma Stafford on May 19, 2017 at 10:17 pm

      Hi Sherry,

      I’m delighted to hear that. I have lots more Summer recipes lined up that I hope you like too.

      Best,
      Gemma.

  19. mustafa on May 11, 2017 at 4:11 am

    hello
    i want to aske you please if i use a wipping cream with 30% fat contant, would it work?
    and if i use fruit jam instead of puree would it work too?

    • Gemma Stafford on May 12, 2017 at 2:19 am

      Hi there,
      I am not sure that you will get the 30% cream to hold up when you add the condensed milk. It may also freeze a little harder than you would like.
      The jam, if it is a good quality, could be put through, but not mixed in, just here and there. you could also use it to make a sauce, this may be better,
      Gemma 🙂

      • mustafa on May 12, 2017 at 5:04 am

        i am sorry, but another question please
        what about canned wipping cream with writing of ” min. fat 35%, min T. S 40% with stabilizer

        • Gemma Stafford on May 14, 2017 at 3:32 am

          Hi Mustafa,
          I do not know!
          I have never used this product, as I have fresh cream available to me always.
          If you try it, will you let me know how it worked for you, this will be useful for others too,
          thank you,
          Gemma 🙂

  20. maribel on May 4, 2017 at 8:49 pm

    Hi miss Gemma,
    Can i use ordinary cream instead of whipped or heavy cream?

    • Gemma Stafford on May 5, 2017 at 3:26 am

      Hi there,
      Ordinary cream, where I grew up, is heavy whipping cream.
      I do not know what it is where you live. If there is a label it will tell you the fat content, it must be at least 35% to work for you, 49% ish will be best!
      Gemma 🙂

  21. megan on April 19, 2017 at 11:10 am

    hey Gemma, i was just wondering, wgat do you mean by keep it for two weeks??

    • Gemma Stafford on April 20, 2017 at 11:52 am

      Hi Megan,
      Really it means that it will be at its’ best for two weeks in the freezer, it is unlikely to be there for too long!
      Gemma 🙂

  22. Rohini on April 4, 2017 at 11:46 am

    Can you please tell me how to make chocolate ice cream??

  23. Kalpana on March 28, 2017 at 4:22 am

    Hy Gemma… Being a South Indian I never preferred mint with anything sweet… But your mint chocochip ice cream was the first time I ever tasted it… And it soo yummm… I jus wanna thank u for sharing ?

    • Gemma Stafford on March 29, 2017 at 11:01 am

      Hi there,
      Thank you! it is good to have you with us. I am really happy you liked this recipe,
      Gemma 🙂

    • Deep on September 22, 2017 at 9:19 pm

      Hi Kalpana I’m from south India too… Can you tell me which brand of cream you had used

  24. Eenash on March 14, 2017 at 3:53 pm

    Hi again
    Can you describe about the whipping cream we have to use 🙂

    • Gemma Stafford on March 15, 2017 at 4:01 am

      Hi there,
      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!

  25. Eenash on March 14, 2017 at 3:39 pm

    Hi Gemma
    I got a huge problem here . First I whipped my cream and after adding the condensed milk I whipped it and it turned out liquid not with peaks ,please tell me what’s wrong here
    PS. I live in Maldives which is near the equator so my country has tropical weather , will this affect the whipping c cream

    • Gemma Stafford on March 15, 2017 at 4:02 am

      Hi there,
      This is because you did not have fresh 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!
      Gemma 🙂

  26. Anna Mich on February 6, 2017 at 6:57 am

    hi gemma i love your recipes Im from kenya and i dont have much to work with i love your recipes because they are simple and easy

    • Gemma Stafford on February 7, 2017 at 11:27 am

      Hi there all the way away in Kenya! I know you do not have everything we have, but we do not have some of the great foods you have! Thank you for being with us and for your kind words,
      Gemma 🙂

  27. Lisa on January 13, 2017 at 1:25 pm

    Hi Gemma I have made your ice cream base before, i even made my own condensed milk and both times that I mad it the base crystallized and became rock solid so i have a few questions.
    1. can you use a condensed milk substitute?
    2. why do you use a paper container?
    3. if i put it in a plastic or glass container will it crystallize?

    plz help! thanks

    • Gemma Stafford on January 13, 2017 at 2:33 pm

      Hi Lisa,
      This sounds like a problem with your cream. This ice cream will only crystalize if there is too much liquid, and this mixture works because there is so little liquid. The cream has to be fresh, heavy, dairy cream, nothing else will do for this. Condensed milk is a milk which has had the liquid content reduced in the simmering process, and is thickened by the sugars. It will not work without the sugars. I hope oyu can find the fault yourself now. go back to the recipe and you will find the problem.
      Gemma 🙂

  28. Claryssa Bianca on December 26, 2016 at 4:19 am

    Hi Gemma! Would you mind telling me how much ice cream is in 1 pint? and how much ice cream is produced per 1 recipe?

    • Gemma Stafford on December 26, 2016 at 6:32 am

      Hi there,
      I am not sure what you mean, a pint is a measure! It is equivilent to 475ml. This is how much ice cream you can expect to get from one recipe,
      Gemma 🙂

      • Claryssa Bianca on December 27, 2016 at 1:22 am

        oh.. thanks! btw, is it okay to use 250ml heavy cream and 200ml condensed milk to make 450ml ice cream base? (I can’t get the calculations right T.T)

        • Gemma Stafford on December 27, 2016 at 2:34 am

          Hi there Claryssa,
          Yes you can, a little extra cream willl not do any harm to this mix,
          Gemma 🙂

  29. Ryan on December 14, 2016 at 3:34 pm

    Can I use your Basics channel’s whipped cream as a substitute for the whipping cream?

    • Gemma Stafford on December 16, 2016 at 3:39 am

      Hi Ryan, NO!! This is not real cream, this is a substitute to use as a side dish, it really is a set milk.
      This has to be fresh double/heavy dairy cream.
      This is cream, which is a natural part of cows’ 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!
      Gemma 🙂

  30. Gabe on October 5, 2016 at 8:52 am

    Thank u. I will try it again next time I see her.

  31. Gabe on October 4, 2016 at 5:07 pm

    Hello Gemma. I am a big subscriber on your channel and I watch it constantly. My Nana and I made the Dulce de Leche ice cream and it turned out good. We did not do the caramel long enough though and we did it for 2 hours. Do you have any suggestions. Maybe I messed up on it because I’m only 14

    • Gemma Stafford on October 5, 2016 at 2:48 am

      Hi Gabe,
      I am happy to have you and your Nana with us. It seems like you are saying that you boiled the can for 2 hours, it needs 2 1/2 hours to get it to a rich caramel. Thank you for being in touch, I hope you will try it again!
      Gemma 🙂

  32. Steff on October 2, 2016 at 11:21 am

    Hi Gemma ur ice cream turned out great its just a little to sweet for my taste. Can I reduce the condensed milk so it won’t be so sweet. Or do u have any other suggestions. Have a great day

    • Gemma Stafford on October 3, 2016 at 1:16 am

      Hi Steff, I sometimes increase the cream, by a little, depending on what additions I am using. I find that coffee and cocoa balance the sweetness, as will some of the fruits, adjust it to your taste! Gemma 🙂

  33. Denise on September 21, 2016 at 10:19 pm

    Unfortunately I don’t have the wisk attachment. Could I possibly use the pedal attachment? If so, how long would I whip it?

    Thanks 4 ur time!

    • Gemma Stafford on September 22, 2016 at 1:00 am

      Hi Denise, the paddle/beater will work, it will take longer, and the result will be the same. Beat at high speed, and keep an eye on it. I cannot say how long it will take, it depends on how much cream, how strong your mixer etc. 🙂

  34. Minahil Ishaq on September 16, 2016 at 11:28 pm

    but whenever i visit america,i make your no machine icecream and it is amaaaaaaaaaaaaaaaaazzzzzzzzzzziiiiiiiiinnnnnnng. but in here in pakistan as i told you we don’t get heavy cream so can 30 percent milk fat cream work for icecream machine because i am going to buy it

    • Gemma Stafford on September 17, 2016 at 2:04 am

      I do not think it will whip sufficiently – but it is worth a try 🙂

  35. Minahil Ishaq on September 16, 2016 at 9:38 pm

    i looooooooove this recipe but i have a question. here in pakistan we only get 30 percent milk fat cream which not works for your amazing no machine icecream or hardly we get 34 percent milk fat cream.So if i buy an iceceream machine,will it work for any icecream recipe

    • Gemma Stafford on September 17, 2016 at 2:09 am

      I made a series of lessons for Craftsy.com on ice cream making, and all sorts of frozen desserts. If you buy an ice cream machine this will change things for you and you can use all sorts of ingredients to make frozen desserts. The link to the classes is here on the website 🙂

  36. Roberto on September 12, 2016 at 9:02 pm

    Hey Gemma,

    This recipe is life changing ha ha….making so much every week : ) Just wondering how you came to the conclusion that it can be frozen for up to 2 weeks. It would last longer wouldn’t it?

    • Gemma Stafford on September 12, 2016 at 9:55 pm

      Hi Roberto,

      I’m thrilled you like it. It lasts for around 6 weeks. I will change that in the recipe. Good luck with your flavors 🙂

  37. LWW on September 7, 2016 at 5:39 am

    Hi Gemma,
    What if my homemade condensed milk is a bit watery(not as thick as the one in the video)?Can i still use it in this recipe?

    • Gemma Stafford on September 8, 2016 at 12:47 am

      It usually reduces to about 1/3 of the original volume. I have used it before it was really thick, and it worked well for me. It will not be as thick as the canned version in any case 🙂

  38. Minahil Ishaq on August 20, 2016 at 6:25 am

    thank you plus i made the nutella icecream and it froze like a rock can you tell me what was my mistake but i still loved it alot that i made more but in the pop mould because popsicles are hard

  39. Minahil on August 16, 2016 at 10:10 am

    Hi gemma i am gonna buy an electrical hand mixer which company ishould use i have no idea

    • Gemma Stafford on August 16, 2016 at 3:43 pm

      Kitchenaid or cuisinart 🙂

      Honestly check out reviews on amazon and go from there. You really don’t need to spend a lot on them.

  40. Alina on August 12, 2016 at 10:26 am

    Dear Gemma,

    Ur recipes are a huge inspiration for amature bakers as gateway to perfection.i absolutely love all ur recipes and eagerly wait for your next videos..i have a query..if i want to add raffaelo chocolates to ice cream, do i add them to vanilla flavoured ice or make a tortally different one..those chocolates are my mums favorite and i need to make them on her birthday as all of your homemade ice cream recipes are a huge hit at my home..please reply soon..thanx

    • Gemma Stafford on August 13, 2016 at 1:58 am

      Hi Alina,
      I think you can decide what to do here. I would tend to add to a flavored base, so you can add vanilla extract, or chocolate base, then crush the candies, but not too small, then just gently fold these through, this should work,
      Gemma 🙂

  41. Mae on August 10, 2016 at 9:19 am

    I made black sesame flavour with streak of red bean paste!;)
    And caramel with marshmallows;)

    • Gemma Stafford on August 10, 2016 at 12:51 pm

      Hi there,
      WOW!
      Sounds very exotic,
      Gemma 🙂

  42. Svenja Geissler on August 8, 2016 at 5:00 am

    Hi Gemma
    I want to make your dulce de leche ice cream, but I do not want to turn the whole can of condensed milk into caramel. Is there any way that I can boil the condensed milk not in its tin?

    • Gemma Stafford on August 8, 2016 at 11:29 am

      Hi svenja,
      In a word no!
      The method is important to this.
      Gemma 🙂

  43. Chris Link on August 4, 2016 at 12:48 pm

    Thanks Gemma! I have been making ice cream for all the family parties and birthdays since I found your recipe. Everyone is so impressed and it’s so easy, especially if you are using extract to flavor. We also made a Pineapple Upside Down cake ice cream using your base that came out delicious. I love putting the ice cream into a pan to freeze into a slab. We made Amaretto ice cream and some Chocolate Chip Amaretto cookies to make perfect ice cream sandwiches!!

    • Gemma Stafford on August 5, 2016 at 1:11 am

      Hi Chris,
      you are a genius! This is the perfect way to use these recipes, make them your own, well done you,
      Gemma 🙂

  44. Janerover on July 28, 2016 at 6:47 am

    Hi,

    I accidentally purchased non sweetened condensed milk. Should I add sugar or honey to the recipe? and how much would you recommend?

    Thanks.

    • Gemma Stafford on July 28, 2016 at 1:34 pm

      Hi Jane,
      This is known as evaporated milk, and is not thick and viscous. this will not do for this recipe. Check out the homemade one here on my website for an idea of what it should be like, this is essential for the ice cream. (https://www.biggerbolderbaking.com/?s=Condensed+milk),
      Gemma 🙂

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