Ice Cream & Frozen Desserts

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

4.86 from 541 votes
With just 2-ingredients, my homemade ice cream base can be made into any flavor - talk about a reason to party!
Incredible 2 ingredients No Machine Homemade Ice Cream without

Hi Bold Bakers!

Your most requested homemade ice cream flavors are here! Learn how to make six amazing flavors including cookie dough ice cream, mint chocolate chip ice cream, and more.

All of these amazing flavors are made using my tried and true 2-Ingredient Homemade Ice Cream and without an ice cream machine.

Use this base to create any flavor your heart desires. In the case that you have trouble deciding which flavor to go for, I’ve created more than 50 flavors across all of my videos. Find them all in my Freezer Section Ice Cream Destination.

 

WATCH My Other Homemade No Machine Ice Cream Videos:

 

CREATE your own Ice Cream Labels HERE!

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)

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Homemade No Machine Ice Cream (2 ingredient)

4.86 from 541 votes
Author: Gemma Stafford
Servings: 3 pints
Prep Time 20 mins
Total Time 20 mins
Author: Gemma Stafford
Servings: 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

  • Place sweetened condensed milk in the fridge to keep cold
  • Beat cold heavy cream on medium 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. (Stir in vanilla extract now if desired).
  • Now, turn the speed back up high again and whisk until the mixture is thick and stiff peaks.
  • 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.
  • 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:

Pistachio and Raspberry Ice Cream: Homemade Ice Cream (No Machine)

4.87 from 462 votes
Author: Gemma Stafford
Servings: 1 pint
Prep Time 10 mins
Total Time 10 mins
Author: Gemma Stafford
Servings: 1 pint

Ingredients

  • 2 cups (16oz/450 ml) Ice cream base
  • ½ Cups Pistachio , toasted and ground
  • 3 tablespoons Raspberry puree mixed

Instructions

  • 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.

Nutella Ice Cream: Homemade Ice Cream (No Machine)

4.88 from 450 votes
Author: Gemma Stafford
Servings: 1 pint
Prep Time 10 mins
Total Time 10 mins
Author: Gemma Stafford
Servings: 1 pint

Ingredients

  • 2 cups (16oz/450 ml) Ice cream base
  • ½ Cup (4oz/120g) Nutella

Instructions

  • 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.

Cotton Candy Ice Cream: Homemade Ice Cream (No Machine)

4.89 from 436 votes
Author: Gemma Stafford
Servings: 1 pint
Prep Time 10 mins
Total Time 10 mins
Author: Gemma Stafford
Servings: 1 pint

Ingredients

  • 2 cups (16oz/450 ml) of Ice cream base
  • 1 tsp Cotton Candy extract (http://amzn.to/2n8HzLY)
  • Pink food coloring

Instructions

  • 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.

 

Dulce de Leche Ice Cream: Homemade Ice Cream (No Machine)

4.89 from 445 votes
Author: Gemma Stafford
Servings: 2 Pints
Prep Time 20 mins
Total Time 20 mins
Author: Gemma Stafford
Servings: 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

  • 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)
  • Place in a few cans and cover with water, up to 2 inches over the cans.
  • Simmer for 2 hours. You can leave them undisturbed for this time.
  • When the time is up, pour off the water and leave the cans to good cold.
  • Inside your can you have lovely caramel. This will keep fresh in the can for months at room temperature
  • 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.

 

Mint Chocolate Chip Ice Cream: Homemade Ice Cream (No Machine)

4.88 from 462 votes
Author: Gemma Stafford
Servings: 1 Pint
Prep Time 15 mins
Total Time 15 mins
Author: Gemma Stafford
Servings: 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

  • 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.
  • Category

Cookie Dough Ice Cream: Homemade Ice Cream (No Machine)

4.88 from 446 votes
Author: Gemma Stafford
Servings: 1 Pint
Author: Gemma Stafford
Servings: 1 Pint

Ingredients

  • 2 Cups (16oz/450 ml) Ice cream base
  • Cup Edible Cookie dough

Instructions

  • 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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Laura
Laura
1 year ago

In your 2 ingredient ice cream (no machine) we were wanting to use cotton candy flavoring. Will that work or does it have to be extract??

Evan
Evan
2 years ago

I would like to join in here For everyone asking about your creams. Gemma buys Fresh Dairy Cream. If you’re buying 35%whipping cream in our around Canada and the US, it takes a little longer to whip for some reason. First time I made it, I didn’t whip enough and didn’t get that texture to be able to turn over. I added 2 ripe bananas and 2 cups of blueberries blended into the base. Turned out like liquid and it took 24 hours to freeze, was great and family loved it. Unfortunately it was a little icy. I tried it… Read more »

betty hardy
betty hardy
11 months ago

Best icecream ive ever made so easy and theres so much flavours to try

Tammy La Rue
Tammy La Rue
8 months ago

I would like to know how I would make orange cream popcycle flavor lol my grandkids want it..what would you think to put in the ice cream to taste like those Orange popsicles

Jarrel
Jarrel
9 months ago

I always use your recipe, Gemma! It’s super easy to follow and gives me unlimited flavours. I do find myself reducing the condensed milk to 300ml (the usual can size here in Canada) because my first batch was too sweet for my liking. Yesterday, I made an avocado ice cream since I have so many of them just sitting on the counter. After making the base, I blended 4 avocados and a banana. Turned out so much better than I expected. In the past, I’ve made cookies and cream, dark chocolate, triple berry, and mint chip, among others. They’ve always… Read more »

Mahima Rai
Mahima Rai
11 months ago

Hey Gemma !! Can you please help me out with mango ice cream recipe ?? how can i make it at home?

Erin
Erin
11 months ago

This worked out better than I could have expected! It was so easy! I made three flavors: Rich Chocolate, Raspberry Walnut Chocolate and Vanilla. :0) Absolutely delicious. It was really hard to wait and I may have also eaten a bunch as a it was trying to freeze… :0P
Thanks for sharing. Love your recipes!

Sue
Sue
1 year ago

Great recipes Gemma! I do have one question about the Dulce de Leche Ice Cream… Will I be using the caramelized condensed milk in place of the regular condensed milk, or will I make the base as usual with one can of regular condensed milk and THEN add in some of the caramelized milk to taste? Thanks!!

Cassandra
15 hours ago

Hi Gemma! This recipe is amazing and I love trying different flavors! I want to make a batch with Bailey’s Irish Cream but I’m worried that it will cause issues with the ice cream freezing. Do you have any tips or a recommendation for how much Bailey’s I should add to the base?
Thanks!

Kim
Kim
1 day ago

Is your homemade ice cream overly sweet?I was thinking about making your homemade ice cream at home but I am not sure about the sweetness of your ice cream.I love ice cream and I buy no sugar added ice cream because I am lactose intolerant.
I am ok with the four ingredients that you use to make the ice cream base.
Kim

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. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!