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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 47 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 47 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 47 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 47 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 47 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 47 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 47 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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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!

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508 Comments

  1. Dolores on May 15, 2015 at 4:44 pm

    Gemma!! Thank you so much for the dulce de leche one!!! Can’t believe that something from argentina would ever be featured in one of your recipes!!!
    All the love xx

    • Profile photo of Gemma Stafford Gemma Stafford on May 15, 2015 at 8:10 pm

      Hi Dolores! I loved the Dulce de Leche one. The caramel is simply gorgeous! I love to hear from my Bold Bakers in Argentina, so thank you for watching!

      • Elsa on July 9, 2015 at 12:18 pm

        I was so happy when I found the recipes for ice cream with out machine. it was very simple to make. I made the Dulce de Leche one. I loved it and my children loved it as well. Thanks Gemma.

        • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2015 at 2:47 pm

          I am delighted to hear that Elsa. I’m delighted you found my channel 🙂

      • Ea van diest on April 14, 2017 at 2:34 pm

        Hi Gemma, i want to make banana ice cream like the ones you made here. Do I just add some banana to the basic vanilla flavor? 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on April 15, 2017 at 4:17 am

          Hi there,
          Yes, I would mash the banana and beat it into the condensed milk, before adding the cream.
          I Think you could reduce the quantity of condensed milk for this! I have not tried it, but I think it will work.
          Bananas can make a great ice cream, even in a simple way. You would freeze about 4 ripe bananas cut into small pieces. Process the frozen bananas with 1 cup of fresh cream, and a little sweetener to taste, you could use agave, condensed milk, or powdered sugar, and a little vanilla extract, or vanilla seeds.
          Experiment a little with this. You can freeze this in a loaf pan for easy slicing, add pecans, caramel sauce etc, or spice it up! The low water content here will allow it to be a no churn ice cream.
          Let me know if you try this,
          Gemma 🙂

      • Gauri Sood on April 25, 2017 at 2:17 am

        Hiiii!!!! I am really eager to try out this icecream recipe. I wanted to know if the whipping cream should be sweetened or unsweetened? Please do revert 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on April 25, 2017 at 10:27 am

          Hi there,
          What really matters here is that it is fresh dairy cream, this is not sweetened! 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!

  2. Tariq on May 15, 2015 at 4:35 pm

    I love you show and can I pleases be on you show

    • Profile photo of Gemma Stafford Gemma Stafford on May 15, 2015 at 8:21 pm

      Thank you for watching! I haven’t had any special guests on my show but you never know. 🙂

      • Cassandra blair on May 18, 2015 at 3:14 am

        Can we do a collab sometime? Or can I be on your show? I’m literally your biggest fan not lying! Just let me know

        • Profile photo of Gemma Stafford Gemma Stafford on May 23, 2015 at 1:41 pm

          Hi Cassandra! Thank you so much. I haven’t really had any guests so far but I appreciate your offer. Thank you for watching!

          • Negin on August 15, 2015 at 9:38 am

            Hi Gemma, One of my all time favourite ice cream flavour is Bubblegum flavoured. Can you please do it on your no machine ice cream. Maybe you could do chocolate brownie flavour as well, just as a suggestion.



          • Profile photo of Gemma Stafford on August 17, 2015 at 12:37 pm

            I will add it to my list. Stay tuned 🙂



          • Ragini on September 13, 2015 at 5:42 am

            Hi Gemma,
            I liked your ice cream recipe very much. Thanks . ?



          • izzy farrugia on October 9, 2015 at 5:21 pm

            your amazing Gemma how much cream and codenced milk do i put in the the bace



      • Supinder on July 24, 2015 at 4:10 pm

        Hi i just joined your website and am loving it. I don’t have an hand mixer or anything like that but can I still use a whisk?

        • Profile photo of Gemma Stafford Gemma Stafford on July 26, 2015 at 10:11 pm

          Thanks so much, really glad you like my recipes. You can do it by hand but just so you know it will take a lot of elbow grease but I’m sure you can do it 🙂

      • Vidhya on August 4, 2015 at 10:15 am

        Love u Gemma I am eating my homemade ice cream right now.

        • Profile photo of Gemma Stafford Gemma Stafford on August 4, 2015 at 9:06 pm

          lol, right on!! thats great :).

        • Graceann Arens on April 14, 2016 at 11:52 am

          Just watched your video on 2 ingredient sorbet recipe, however I did not see how much fruit and how much condensed milk. Thank you.

          • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 1:47 pm

            Hi Graceann,
            The recipe is here on the website,
            Gemma 🙂



      • Coreen227 on October 23, 2015 at 9:40 pm

        Hi!! I just wanted to ask you if you posted a recipe on how you can make homemade nuttela?
        Pls. Reply fast!!
        ??

        • Profile photo of Gemma Stafford on October 27, 2015 at 6:14 pm

          Yep! You can search for it in the recipes section. Hope this helps 🙂

    • lilly potter on July 2, 2015 at 3:14 pm

      lol no

    • evelina on July 14, 2015 at 2:20 pm

      Can you make a ice cream with brownies or mayby a rockyroad ice cream.

      • Profile photo of Gemma Stafford Gemma Stafford on July 15, 2015 at 6:43 pm

        sounds great! I’m making something like that next week 🙂

    • mohyndra on August 28, 2015 at 5:19 pm

      i love you and the ice cream i thank u
      u saved me at my birthday party, the store ice cream i had was finish in 4 hours so i used your recipes and they liked it so much better thanks a thousand times

    • mohyndra on August 28, 2015 at 5:21 pm

      you save my party with your ice cream
      coming from grand Cayman islands

      • Profile photo of Gemma Stafford on September 2, 2015 at 6:56 pm

        Delighted to hear that. Thank you so much for visiting my website 🙂

    • Jo on October 23, 2015 at 10:27 pm

      I would love to see a video on how to make the Ben And Jerry flavor Peanut Buttercup Ice Cream….could you post one?

      • Profile photo of Gemma Stafford on October 27, 2015 at 6:12 pm

        I will add it to my list. Stay tuned 🙂

    • Jo on October 24, 2015 at 10:39 am

      Well I just completed my very first attempt. We will see what comes out of the freezer….I am not a baker/ fancy cook….to know soft peeks…firm peeks…whatever…but I read all reviews…and replies before starting…watched your video about 50 times…..lol so after so much caution from you to others on over beating the mix….am hoping I beat it enough! I did have peeks of a sort before adding the condensed milk….and was cautious on how long I beat it after I added that….hope it turns out! I stirred the vanilla in by hand…..lol too scared of over mixing! ( mine is going to be Reese’s Peanut butter cup….broke up several and stirred them in!

      • Profile photo of Gemma Stafford on October 27, 2015 at 6:07 pm

        Delighted to hear that! Let me know how it turns out. I think you’re going to love it 🙂

        • Jo on October 27, 2015 at 7:19 pm

          Oh wow….well out of the freezer and it was awesome! Hubby and I are loving it..which can be bad…haha! Will be doing this again!

          • Profile photo of Gemma Stafford on October 28, 2015 at 7:02 pm

            Delighted to hear that. Thanks so much for visiting my website 🙂



          • Mary on March 22, 2016 at 4:57 pm

            Hi Gemma,

            Do you still use a separate can of condensed milk in addition to the Carmel for the Dulce de Leche ice cream?



          • Profile photo of Gemma Stafford Gemma Stafford on March 30, 2016 at 9:51 pm

            That is a great question and the answer is no. I made ‘Dulce de Leche’ with the 1 can and then used that to make my base. Does that make sense?



    • lisa on January 11, 2016 at 1:27 pm

      Can i use evaporated milk instead of the sweetened condensed milk and is there any substitution for heavy whipping cream?

      • Profile photo of Gemma Stafford on January 11, 2016 at 1:33 pm

        Thanks so much for your comment, Lisa. You will need condensed milk for this recipe. As for the cream, you can use heavy, whipping or all-purpose cream. Hope this helps 🙂

        • lisa on January 11, 2016 at 1:39 pm

          Not really but thanks anyways

          • Profile photo of Gemma Stafford on January 11, 2016 at 1:58 pm

            It’s very easy to make your own condensed milk. I have a recipe for it here on my website. You can find it in the recipe section. Thanks.



          • lisa on January 11, 2016 at 2:00 pm

            the thing is in my country we don’t have good whipping cream and i’m trying to watch my weight and condensed milk has a lot of sugar in it.



          • Profile photo of Gemma Stafford on January 11, 2016 at 2:02 pm

            Sorry to hear that. Which country do you live in? I also have a dairy-free ice cream recipe. You can also use fat-free or low-fat condensed milk for a lower sugar option.



          • lisa on January 11, 2016 at 2:05 pm

            I live in belize, but a lot of the stuff that you would use for like low fat is either impossible to find or impossible to buy.



          • lisa on January 12, 2016 at 1:04 pm

            Hi gemma! i have done some research on evaporated milk and evidently it can turn into whipped cream as a substitute for the heavy cream. I have a question though. You used 2 cups of heavy cream but there isn’t a measure of how much whipped cream it made. Should i use 2 cups of milk or 2 cups of whipped cream? Thanks!



          • Profile photo of Gemma Stafford on January 25, 2016 at 2:24 pm

            You should use two cups of whipping cream. There is a difference between whipped cream and whipping cream. Hope this helps 🙂



    • Marietta on January 22, 2016 at 9:32 am

      Hi Gemma. I have just discovered your website and youtube videos. The ice cream recipes look fantastic. I just wanted to ask you about the vanilla extract you add for the homemade ice cream. How much do I use and do I beat it in or mix it by hand? Thank you in advance. ?

      • Profile photo of Gemma Stafford on January 22, 2016 at 6:53 pm

        Thanks so much for watching and visiting my website, Marietta. You can use 1/2 teaspoon of vanilla extract. Hope this helps 🙂

    • Profile photo of angie6 angie6 on July 10, 2016 at 1:14 pm

      me encanto todos los tipos de helados 🙂

      • Profile photo of Gemma Stafford Gemma Stafford on July 11, 2016 at 2:54 am

        Hola Angie,
        Así que puedo , gracias por sus amables comentarios!
        Gemma 🙂

  3. Hazera Begum on May 17, 2015 at 4:40 am

    Hi Gemma i was wondering how to make the ice cream less sweet… i tried t with the fat free condensed milk but i like my chocolate ice cream a little bit in the bitter side… can you make a video how thank you 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on May 17, 2015 at 5:36 am

      Hi! Once the ice cream freezes it should be a bit less sweet. In order to make it a bit bitter, you can always use a dark chocolate with at least 72% cocoa solids. I hope you enjoy!

      • Hazera Begum on May 17, 2015 at 10:00 pm

        Can you please make new ice cream videos that you can make them slightly bitter to all of them? i would really appreciate it 😀

        • Profile photo of Gemma Stafford Gemma Stafford on May 23, 2015 at 1:40 pm

          Hi! There are more ice cream videos to come. Stay tuned! 🙂

          • Liyana on February 4, 2017 at 4:24 am

            Hello Gemma! may i ask what percentage of fat can i use for the whipping cream?



          • Profile photo of Gemma Stafford Gemma Stafford on February 5, 2017 at 3:08 am

            Hi Liyana,
            This has to be heavy cream. It is possible to whip fresh cream from 35% fat content to heavy cream, which is about 49% fat content. This recipe is about having very little ‘water’ content in the ingredients, this is what allows it to form an ice cream without ice crystals,
            Gemma 🙂



  4. Anson on May 17, 2015 at 9:01 am

    I would love you to make coffee ice cream…

    • Profile photo of Gemma Stafford Gemma Stafford on May 23, 2015 at 1:39 pm

      Hi Anson: Thank you for your note. Have you seen my Ice Cream Sandwiches video? I made a lovely coffee ice cream in this video (http://bit.ly/gemmasicecreamsandwiches). You can leave out the caramel if you just want a coffee flavor. I hope you enjoy!

  5. Alexa Parnell on May 18, 2015 at 2:45 am

    I made the Nutella one while on was on school holidays and it disappeared in 3 days that’s how much my family loved it so thank you for the amazing recipe.

  6. Cassandra blair on May 18, 2015 at 3:11 am

    Hi gemma we have talked before but can you make more milkshakes out of your other no machine ice cream?

    • Profile photo of Gemma Stafford Gemma Stafford on May 18, 2015 at 5:07 am

      Hi Cassandra! Of course, stay tuned for that and more frozen treats this summer! 🙂

  7. Danielle on May 18, 2015 at 11:05 am

    Hi, Gemma! Thanks so much for your videos 🙂 they made me want to start baking again after a very long time. I was just wondering, is there any way I can substitute condensed milk to something less sweeter? Would like to make a ‘diabetic-friendly’ kind of ice cream for the family 🙂 Thank you and more power!

    P.S., I love your website! I always look forward to visiting it 🙂 <3

    • Profile photo of Gemma Stafford Gemma Stafford on May 25, 2015 at 4:09 pm

      Hi Danielle,

      thanks so much for watching my videos and visiting the website. I’m really delighted you like them. So I use ‘fat free condensed milk’ and that is way less sweeter then regular condensed milk. Also it is easy to make your own and you will be able to control the sweetness over there especially if you are making it for someone who is diabetic. I can’t recommend what to use for someone with diabetes as I just don’t know enough about the disease. Hope this helps. 🙂

      • Elsa on July 9, 2015 at 12:27 pm

        How do you make condensed milk? Is it possible for you to do a video please.

        • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2015 at 2:46 pm

          I’ll do a video Elsa. I’ll post it in 2 weeks time 🙂

  8. Drew on May 19, 2015 at 12:36 pm

    If the mixture seems to have curdled, does that mean it’s been mixed to long or the ingredients weren’t cold enough? Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on May 25, 2015 at 3:20 pm

      Mixed too long unfortunately. When it is cold it makes it whip better and faster. next time just go a little under. When in doubt just stop and add in the condensed milk 🙂

      • Suzy Arteaga on June 25, 2015 at 6:27 pm

        Hi Gemma,
        What do i do if I’ve mixed the whipping cream and the Sweetened Condensed Milk and it looks Runny and NOT like your base ice cream :/
        PS I LOVE your videos 😀

        • Profile photo of Gemma Stafford Gemma Stafford on June 29, 2015 at 4:45 am

          Hi Suzy, Thanks so much, really glad you like my videos. Were there lumps in your mix as well as it being runny? if so you over mixed it. Did you try and freeze your mix? 🙂

      • VT on August 22, 2015 at 4:46 pm

        I had the same problem I am afraid. I made a second batch and although the heavy creme looked great, the ice cream did not thicken after the addition of the condensed milk as it is shown in the video. Both ingredients were cold, but maybe not enough?

        • Profile photo of Gemma Stafford on October 8, 2015 at 3:22 pm

          Sounds like you may have over-whipped your cream. Next time whip the cream till you’ve just reached soft peaks. Hope this helps 🙂

      • ida on September 28, 2015 at 9:54 pm

        Hi gemma,if ice crem base already curdled and runny how can i fix it???

        • Profile photo of Gemma Stafford on October 8, 2015 at 2:57 pm

          Sounds like you’re probably going to have to start all over. Next time be sure your ingredients are chilled before you use them, and don’t every whip your cream. Hope this helps 🙂

  9. Hazera Begum on May 19, 2015 at 9:16 pm

    Hi again:D can i use evaporated milk instead of sweetened condensed milk and then add additional sugar???

    • Profile photo of Gemma Stafford Gemma Stafford on May 20, 2015 at 11:25 pm

      Hi, unfortunately no. Condensed milk is really thick and will whip where as evaporated milk won’t. You actually can easily make your own condensed milk by simmering milk and sugar.

  10. Leigh Hemphill on May 21, 2015 at 4:29 am

    Can you show e how to make peanut butter ice cream?

  11. Marnie on May 21, 2015 at 12:23 pm

    Hi Gemma! Found your channel by accident last night, and I’ve been watching your ice cream videos since then. I love your videos! 🙂

    I’m from the Philippines, and the most common creams that I can find here are Nestle All Purpose Cream (the kind that comes in a tetrapak brick) and Nestle Heavy Cream (the kind that comes in a can). I checked the labels and the first ingredient listed for both was water. Would these still work in this recipe, or should I try to scout alternatives? Also, would it be okay to reduce the amount of condensed milk in the recipe to make it a little less sweet, or would that prevent the ice cream from setting properly?

    Lastly, would it be okay to use brown sugar or muscovado in the vegan condensed milk and ice cream recipes? I’d like to make a batch of vegan ice cream for my sister because vegan ice cream is crazy expensive here. Coconuts are super cheap, though, and we’re even able to squeeze our own for cooking, so I figured I’d try some and see how it tastes. 🙂

    Sorry for all the questions, and thanks for sharing your recipes with all of us. 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2015 at 8:34 pm

      Hi Marnie,

      I am really delighted you found my channel. And you definitely landed on a good video with ice cream.

      So you can use the nestle in the brick because I know other bold bakers in the Philippines use it. It is best to use the amount of condensed milk because it does make it freeze softer and better. If you can kind ‘fat free’ condensed milk that will be a lot less sweet.

      You can use brown sugar to make the vegan condensed milk but maybe don’t use muscovado because I think that sugars flavor might be too strong and treacly for the ice cream.

      I hope this answers your questions. And thanks for watching 🙂

      • Marnie on May 22, 2015 at 7:50 am

        Hi Gemma,

        Thanks for the prompt reply! Too bad I only saw your response an hour ago because I tried it with the canned Nestle cream this afternoon. Not sure if it was a problem with the cream itself or the intense heat over here, but the stuff refused to whip into any kind of peaks. 🙁 I still finished the batch I made, though, and it’s sitting in the freezer right now. I guess I’ll just have to go the old fashioned route of stirring the mixture every few hours.

        Having said that, I bought a new batch of Nestle cream — in bricks this time! — after reading your comment. I’m going to try again in the wee small hours when the ambient temperatures go down a little bit. 🙂

        Thanks so much for the feedback, and I’m looking forward to trying more of your recipes soon. 🙂

        Cheers,
        Marnie
        lakadditolakaddoon.wordpress.com

        • Profile photo of Gemma Stafford Gemma Stafford on May 25, 2015 at 3:10 pm

          Hi Marnie,

          It was the cream I bet. I know from other filipinos that the carton of nestle cream works. And even in LA the temp messes with my ice cream so good idea waiting for it to cool down. Also make sure your cream is cold before you whip it :). Good Luck!!!!

          • Marnie on May 28, 2015 at 9:16 am

            Hi Gemma!

            I’m happy to report that the Nestle bricks worked. 🙂 I put them in the freezer overnight, but they didn’t freeze because of the heat over here. (It’s been a brutal summer with 41C RealFeel temps the past few days.) They only got to a very firm, well chilled stage.

            I tried whipping the cream in the kitchen at 7am, but even then the ambient temperatures weren’t helping, so I took the whole shebang — bowl, mixer, condensed milk, and add-ins — into my air conditioned bedroom to try to work on it there. The cream finally whipped up into soft peaks while I was mixing it directly below the A/C! LOL. I was able to make a batch of coffee ice cream with dark chocolate pieces as well as a lemon butterscotch variant. 🙂

            Oh, and I was able to save the first batch of chunky mango ice cream, too. The texture wasn’t as smooth as the second batch, but it was still really good. 🙂

            Thanks so much for this recipe, and for helping to troubleshoot it for me! 🙂

            Cheers,
            Marnie
            lakadditolakaddoon.wordpress.com



          • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2015 at 7:26 pm

            Hi Marnie,

            Sorry for my late reply. That is fantastic news. I am really happy it worked for you. Man, it was not from lack of trying, good for you.

            Thanks so mug for letting me know and goof luck with your summer baking. Make sure your try the popsicles. They won’t get affected by the heat outside 🙂



  12. rosy on May 22, 2015 at 7:41 am

    Dear Gemma ,

    I made ice cream but it looks very soft not look like icecream . where i mistake dont know .
    I USED NESTLE FAT FREE CONDENSED MILK AND HEAVY WHIPPED CREAM .

    PLEASE ADVICE ME HOW CAN I MAKE PERFECT THIS RECIEPE . I LOVED UR RECIEPES AND WANTED TO MAKE SAME AS U DO .

    I AM VERY DISAPPOINTED FROM ME BECAUSE IT COULD NOT COME OUT VERY WELL .
    PLEASE ADVICE ….

    U USED HEAVY WIPPED CREAM WHICH IS ALSO USED FOR CAKE ICING OR DIFFERENT ?

    THANKS
    REGARDS ,
    ROSY.

    • Profile photo of Gemma Stafford Gemma Stafford on May 25, 2015 at 3:59 pm

      Hi Rosy,

      ok, don’t worry. We can fix this. So heavy whipping cream is right and your condensed milk. Did you whip up the mix after you added in the condensed milk?
      Also did you try freezing them ix anyway? how did it taste?

      I think you made it right, you just need to whip it up more. Also your cream and condensed milk have to be cold cold cold.

  13. Achy Loveita Pires on May 24, 2015 at 5:34 pm

    Wow, thankyou Gemma..
    I can try to make the ice cream for my family, n im sure they ll be like it.. 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on May 24, 2015 at 6:35 pm

      Thanks so much, really glad you like my ice cream. Once you make it you won’t stop 🙂

  14. Amruta on May 25, 2015 at 3:21 am

    Hello Gemma ma’am!!
    I have been watching your show since last 3-4 months and it’s just amazing !!
    The receipes are very easy and quick!
    I tried no-machine ice cream I just had a doubt about it
    The base was not as thick as it looked during your receipe. What should Ido to make the base thick as your one ?
    I would be glad if you suggest me something
    Thank you!!!
    And keep inventing new baking receipes!!

    • Profile photo of Gemma Stafford Gemma Stafford on May 25, 2015 at 2:04 pm

      Hi Amruta, Im delighted you watch my videos. thanks so much. So what type of cream are you using? The cream has to be a good one for whipping up really thick. And are you usual cold cream and cold condensed milk? that is very important. I can fix this so you will have success next time 🙂

  15. Maria on May 27, 2015 at 12:56 am

    Hello,
    First: sorry for my english, I’m hungarian.
    So I made the ice cream, just the base, because I wanted to use it to make ice coffee, but it turned out to be very hard when froze and when it melts, it’s not at all creamy, but it melts down to little pieces… I didn’t put a lot of condensed milk in it, because didn’t want it to be too sweet and I whipped the cream (30% fat, good one) to be hard (when I turn the bowl upside down it doesn’t fall out of it – that’s what my grandmother tought me to do when making really good whipping cream). What did I mess up? Should I put more condensed milk in it, and it will make it creamier? Or I shouldn’t beat the whipping cream to be this hard?
    Thank you for the answer!

    • Profile photo of Gemma Stafford Gemma Stafford on May 28, 2015 at 10:08 pm

      Hi Maria! Your english is great and thank you for your message. You should definitely use the correct amount of condensed milk for the recipe because that’s essential to getting the right consistency. If you’d like to make it less sweet, then you can try Fat Free Condensed Milk. I hope you enjoy!

  16. madelinr on May 28, 2015 at 1:55 am

    do i have to put d ice cream base in d fridge after making it.

    • Profile photo of Gemma Stafford Gemma Stafford on May 28, 2015 at 9:50 pm

      You put the ice cream base into the freezer when you’ve added your flavors. You’ll be able to make around 3 pints of ice cream per base recipe. I hope you enjoy!

  17. Cherri Brown on May 29, 2015 at 6:00 pm

    Dear Gemma, I am so happy that I have found your website!!! I had a gastric bypass to loose weight and have numerous Gastric medical problems and have lost too many pounds (I weigh 75lbs at this time.) My Doc and Nutritionist have suggested milk shakes and ice cream to help me get back to a healthy weight. Reading your recipes have really inspired me and I can’t wait to try ALL of your recipes!!! Thank you!!!

  18. king on May 30, 2015 at 1:19 am

    Hi! Please share what brand of cream and condense did you use for the ice cream base. My wife really want to know so she can try it on our son birthday this coming Monday. Thank you in advance

    • Profile photo of Gemma Stafford Gemma Stafford on May 30, 2015 at 3:32 pm

      Hi! You should use heavy whipping cream or any fresh cream that will whip and condensed milk (I suggest fat free condensed milk if you can find it). I hope you enjoy! It’s a great idea for a birthday party since you can make so many flavors or have the kids make their own.

  19. Safa on May 30, 2015 at 6:17 am

    AMAZING!!

    • Profile photo of Gemma Stafford Gemma Stafford on May 30, 2015 at 3:35 pm

      🙂 So glad you enjoyed it!

  20. Carine on May 30, 2015 at 12:59 pm

    Hi, I’m from the Netherlands and I’m a big fan of your recipes. Thank you so much for sharing them!

    • Profile photo of Gemma Stafford Gemma Stafford on May 30, 2015 at 3:25 pm

      Hi Carine! Thank you for watching my show. I hope you’ve found some favorites. 🙂

  21. Tutawiyeh on May 31, 2015 at 4:54 am

    Hello, how are you ?
    after beating the whipping cream until peaks form , i added the condensed milk but the mixture become liquid and i whisk it maybe 10 mins but nothing happend ? can you tell me why this happend to me ):

    sorry if my english not perfect because my original language is arabic (:

    • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2015 at 7:36 pm

      Hi, ok don’t worry. So because you said it was like liquid I am guessing the cream was mixed to far before adding in the condensed milk. I think the cream split and then you got liquid and lumps, am I right?

      If so next time whip the cream less before adding in the condensed milk and it should come out perfectly 🙂

  22. Baking Lover on May 31, 2015 at 7:19 am

    Hi Gemma. I adore your recipes, they are so amazing and easy! I was wondering if u have used Nestle condensed milk or a different brand and if it might have an affect on the flavour of the base. Also wanted to ask if you have to use heavy whipping cream or is regular double cream ok. I haven’t tried this recipe yet but I am sure to in future.
    I want to thank you for all your delicious recipes.

    • Profile photo of Gemma Stafford Gemma Stafford on May 31, 2015 at 7:54 pm

      Hi! Thank you for your lovely note. I use Nestle Condensed Milk and it’s great. If you’re not able to find it, then you could definitely use another. And yes, double cream will work just fine. I hope you enjoy the recipe. Let me know how you get on. 🙂

  23. Chantell on May 31, 2015 at 6:33 pm

    could you please add the coconut ice-cream?

    • Profile photo of Gemma Stafford Gemma Stafford on June 1, 2015 at 8:54 pm

      Will do, Chantell. You can find the full recipe in the description box below the video on YouTube but I will add the recipe to the site soon. Stay tuned! 🙂

  24. stevie burch on June 1, 2015 at 5:13 am

    Is there a recipe for strawberry ice cream? I would love to make some but im not sure what to add for a strawberry flavor

    • Profile photo of Gemma Stafford Gemma Stafford on June 1, 2015 at 8:49 pm

      Hi Stevie! 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 can find all the details in the description box below the video on YouTube. I hope you enjoy!

  25. Tutawiyeh on June 2, 2015 at 2:26 am

    Please , please answer me ):
    I tried to make no machine ice cream and it did not work after i added the codensed milk the whipping cream become liquidy and it never back to become a fluffy ):
    why this thing happend to me ????

    • Profile photo of Gemma Stafford Gemma Stafford on June 2, 2015 at 11:15 pm

      Hi! I have a few ideas for you. Were your cream and condensed milk cold before you whipped them? Always make sure they’re cold. Also, did you whip your cream to stiff peaks before adding the condensed milk? Let me know and we’ll have you making ice cream in no time! 🙂

  26. Delal on June 2, 2015 at 8:25 am

    Dear Gemma,

    I just found you on youtube and subscribed to your website. I can’t believe how easy it is to make ice cream. Thank you so much! 🙂

    Yours,

    Delal

    • Profile photo of Gemma Stafford Gemma Stafford on June 2, 2015 at 11:11 pm

      Hi Delal! Welcome to the Bigger Bolder Baking community! I’m so glad you found my channel and are enjoying my Ice Cream recipes. Have you made any yet? And if you like my No Machine Ice Cream, you might really enjoy my 1 Minute Mug Cakes (http://www.biggerbolderbaking.com/microwave-mug-cakes-celebration/). I hope you enjoy! 🙂

  27. Cynthia on June 2, 2015 at 2:50 pm

    Since finding your site a week ago, I have made the peanutbutter/chocolate and chocolate chip cookie dough no machine ice cream. Needless to say, they have been a big hit! Even among my picky eaters. Yesterday I made a banana split version. Diced pineapple, diced sweetened strawberries, diced bananas (dipped in the pineapple juice) and swirled in melted chocolate “ribbons”. It turned out great! Thank you for this quick, easy and very tasty recipe! I look forward to more.

  28. tutawiyeh on June 3, 2015 at 4:47 am

    yes i done all that but is it matter if i turn off the machine and add the condensed milk then i swhich it on again ???? or the machine should always on ??

    • Profile photo of Gemma Stafford Gemma Stafford on June 10, 2015 at 4:08 pm

      The machine can stay on but that is not why it would spit like that.
      How long did you whip it for before giving up? It does take around 3-4 minutes after you add in the condensed milk. Don’t worry, we can fix this.

  29. Zahra on June 4, 2015 at 12:46 am

    Hi. Lovely Gemma.. I really love ur ice cream no machine video. i want to make one after watching it. But i want to ask, how to know the expire of the ice cream? how long this ice cream can be saved and safe for us to consume it? Hope you answer my question.. 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2015 at 8:05 pm

      Hi Zahra, really glad you like my ice cream. So it will last in your freeze happy and safe for 2 months. Just make sure it is in an air tight container with a good lid. And if you ever have little bits of ice cream left in tubs you can make my milkshakes 🙂

  30. wulan on June 6, 2015 at 3:56 pm

    Hai Gemma,

    I love your recepies, it’s easy.
    Now i can have my own ice cream anytime. My son loved it. Because it’s home made, i can manage the sweetness and go nuts with all the flavor. Last time i’ve tried with vegetable but i haven’t find the good taste. Do you have any ice cream recepies with vegetables?

    Thanks before

    • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2015 at 8:32 pm

      Hi, Thanks so much, delighted you like my recipes. It’s great the ice cream was a success.

      So I honestly have never made or even tasted a vegetable ice cream. I didn’t even know avocado ice cream was a thing until recently. Sorry I am no help :(. However you can add spinach to my popsicles by blending it with the fruit 🙂

      • wulan on June 9, 2015 at 5:11 am

        Hi,

        Thank you for responding. I will try with spinach. Thank you for suggesting.

        Looking forward your next great recepies xoxo

  31. Maryam on June 6, 2015 at 9:04 pm

    really love it!
    We don’t have any machines here but with the help of your videos, it really helped me.
    even though i’m just 13, i’ve learned a lot from your recipes.
    i’m really excited to make some!

    • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2015 at 8:34 pm

      Hi Maryam delighted you like my ice cream. I don’t like to make recipes with equipment my viewers won’t have 🙂

    • minahil on March 12, 2017 at 9:01 am

      hey maryam,
      where are you from? you look like you are from pakistan if so then you can get perfect makers from hyper star and alfatah and they are super cheap

      • Profile photo of Gemma Stafford Gemma Stafford on March 13, 2017 at 7:48 am

        Thanks for your help Minahil!
        Gemma 🙂

  32. zoe vranikou on June 8, 2015 at 11:45 pm

    Hello from Crete – Greece
    Saw your recipe and made it. Two problems I had were….
    a) when I mixed the cream and the sweetened condensed milk, the mix didn’t thiken. But I did put it in the freezer and came out great (amazing texture). (no other flavors added)

    b) the condensed milk is to sweet (only have one type in Greece). How can I make it less sweet?

    Dispite those two “problems”….. Found your recipe easy and yummy….
    Can wait to make it again but this time with flavors.

    • Profile photo of Gemma Stafford Gemma Stafford on June 10, 2015 at 4:04 pm

      Hi Zoe,

      Ok no worries. We can fix this. So I am delighted it tasted great but i am a little stumped as to why it didn’t thicken .Did your cream thicken well on its own?

      I agree regular condensed milk is very sweet. Considering you can’t buy another option I would suggest making your own. It is really easy. You just simmer milk and sugar together. Then you can control the sweetness a little. I don not have my own homemade condensed milk video but there are a lot of youtube.

      I hope this helps 🙂

  33. Gabriela on June 11, 2015 at 10:46 am

    hey Gemma,

    I tried your edible cookies dough and so made of it icecream. I just had a question, what do you do to make little balls of cookies dough? Mine was really sticky and didn’t look like…dough ! what should I do ? should I put more flour ? Thanks for your recipe I am a student and so have no money to spend for a ice cream machine 😀 you’re making our lives easier and sweeter !

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2015 at 8:25 pm

      Hi Gabriela, sorry for my late reply,really glad you like my cookie dough. I think after your refrigerate the cookie dough it shouldn’t be as sticky. I scooped mines with a 1 tablespoon measurement 🙂

  34. Ray on June 12, 2015 at 12:21 am

    we need all whipping cream, all purpose cream and heavy cream or just one of them?

    • Profile photo of Gemma Stafford Gemma Stafford on June 13, 2015 at 4:11 pm

      Hi Ray! I use heavy whipping cream so that’s best if you have it. Otherwise, you can use any fresh cream that whips well like an all-purpose cream. I hope you enjoy!

  35. Sakumi San on June 13, 2015 at 10:07 am

    Hi Aunty Gemma,My name is Sakumi(Homename) and I live in Myanmar.I am only 15 years and I love baking and cooking so much..The problem is heavy cream.Because companies sell them to the Icecream shop but not for us…our citizens didn’t know even Nutella.I want to teach from you and I wish if you are my master.I am sure I will be in America and Please help me Aunty Gemma,Pls ^_^

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2015 at 8:34 pm

      Hi Sakumi, did you see my homemade Nutella recipe? if you can buy hazelnuts in your country you will be able to make it 🙂

  36. Claudia on June 13, 2015 at 2:16 pm

    Hi,
    I wanted to know how to make just vanilla ice cream flavor? my son only likes vanilla.
    Love the recipes!

  37. Eros Zeus on June 14, 2015 at 6:14 am

    Can I know how to make heavy wipping cream?Pls,help the youngest bold baker.I’m only 15 years old.I can’t found them in supermarkets of our town..pls I am from Myanmar

    • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2015 at 9:28 pm

      Hi, don’t worry I can help you. Whatever cream you can buy in your country that whips up thick is the cream you need. Is there nestle cream available?

      • Eros Zeus on June 26, 2015 at 4:40 pm

        I remembered that I tried some Nestle baby foods when I was young and I am not sure nestle cream is available or not and I AM AFRAID TO TRY IF AVAILABLE because when I heard that evaporated milk can be whipped and I try many,but I found that they are all imitation and not real evaporated milk and so, I am worry that the nestle cream is not from real company but from the liar companies of us.I am very disappoint myself because other kids from different countries can try their own homemade icecream and why I don’t have? I don’t want to buy from store again because they use powered sugar,a kind of sugar that is very very sweet than normal which is made by chemicals,and when I try and I have coughed ever and Pls help me Aunty Gemma.

        • Profile photo of Gemma Stafford Gemma Stafford on June 29, 2015 at 2:46 pm

          Ok, don’t worry. Sometimes you just have to make do with what you got. So do you have coconut milk in your county? if so you can make my coconut ice cream that is just like this one and it is made the exact same way 🙂

  38. Phone Myint Kyaw on June 14, 2015 at 7:06 am

    How can I make heavy wipping cream at home? Because my country is Myanmar and I can’t find it at any supermarkets.I am 15 years and today is my friend’s birthday.I want to make an Icecream for her.Please help me aunty gemma?As I am being the youngest bold baker,it is little difficult for me in our country because there are no brown sugar,nutella,honeycomb and they didn’t know even what it was.Help me aunty gemma..Help me?pls ^_^

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2015 at 8:31 pm

      Hi, so sorry for my late reply. So can you find nestle cream in your country? you need to find some cream that whips well and you will be able to make the ice cream. Have you seen my dairy free ice cream? it is made with coconut milk. maybe that is easier for you to buy.

  39. Helena on June 15, 2015 at 10:08 am

    Hi Gemma

    I love everything you do, I love all the recipes and I damn can’t wait to try them, whenever I receive my email I’m so happy. You are on of the best bakers I know and the recipes you give are so simple and these are so easy to make, can’t wait to see other recipes, I really LOVE baking and you are AMAZING. Specially, when you do something with coffee, is it ice cream or mugcake doesn’t matter I love them. My faves are chocolate and coffee. Your recipes are SO DELICIOUS EVERY SINGLE TIME!!! You are so amazing, wish I could meet you, but damn I live in Estonia, basically in middle of nowhere, but I’ll always love what you do and keep trying them until they’re perfect, I found my families fave ice cream too by the way.

    Thank you so much,
    Your great baking fan Helena

    (if you have time check out my blog I’m starting, thanks

    • Profile photo of Gemma Stafford Gemma Stafford on June 22, 2015 at 3:19 pm

      Thank you so much for your kind message, Helena. I really appreciate it 🙂

  40. Carmen on June 18, 2015 at 8:16 pm

    This icecream recipe is unbelievably awesome! Thank you, Gemma! I have made different flavors for the past three weekends, and it just disappears.

    • Profile photo of Gemma Stafford Gemma Stafford on June 22, 2015 at 3:24 pm

      Delighted to hear that you like them! 🙂

  41. Odelia on June 19, 2015 at 2:49 am

    Made some triple berry ice cream with strawberries, blackberries, and raspberries (my fave berries). Came out so good.
    My mom’s coming to visit soon and I plan to make some more ice cream flavors. Thanks!!!

    • Profile photo of Gemma Stafford Gemma Stafford on June 22, 2015 at 3:29 pm

      That sounds delicious! Glad to hear you liked it. I would love to see some photos next time 🙂

  42. Nora Banks on June 19, 2015 at 1:34 pm

    I made your ice cream. Best ever. I did strawberry. I will never buy store ice cream again.

    • Profile photo of Gemma Stafford Gemma Stafford on June 22, 2015 at 3:38 pm

      Delighted to hear you like it. Thanks so much for your comment, Nora 🙂

  43. samantha on June 20, 2015 at 6:31 am

    Hello Gemma

    so i am a big fan of ur amazing ice cream recipes and trid for the first time today and i forgot to put the condensmilk in the fridge wil lthat mess up the way it sets ??

    • Profile photo of Gemma Stafford Gemma Stafford on June 25, 2015 at 12:10 pm

      Yes, the condensed milk needs to be cold when you make this recipe. 🙂

  44. Barbara on June 20, 2015 at 2:59 pm

    They all look so good. My favorite ice cream of late is Cinnamon Roll ice cream. Schwans makes it and I am hoping to make something similar with your base. Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on June 22, 2015 at 3:49 pm

      That sounds delicious, Barbara! Let me know how it turns out. I would love to see pictures 🙂

  45. chuwi choco on June 23, 2015 at 5:53 am

    Thx for sharing your recipes! could you make cocopandan ice creams??! help me to make it..
    (^_^)

    • Profile photo of Gemma Stafford Gemma Stafford on June 24, 2015 at 8:19 pm

      Delighted you liked my ice cream. I am not sure what cocopandan ice cream is but I’ll look it up 🙂

  46. Sherri on June 25, 2015 at 3:39 pm

    we love it! Tonight I created strawberry with crushed shortbread cookies.

    • Profile photo of Gemma Stafford Gemma Stafford on June 25, 2015 at 9:21 pm

      Thanks so much Sherri, really glad you like my ice cream 🙂

  47. Aurora on June 27, 2015 at 1:06 pm

    i tried the mint, oreo and pistashio. i really liked oreo but i did not like the others, they tasted like water! what did i do wrong?
    i forgot vanilla extract in pistashio, and my condensed milk where aint warm.
    what else do you think it could be?

    • Profile photo of Gemma Stafford Gemma Stafford on June 29, 2015 at 2:26 pm

      Hummm, I am a little stumped by this. I can not understand why it would taste like water. In your country what kind of cream can you buy? is it fresh? and good tasting?

  48. Olb on June 29, 2015 at 8:55 am

    Hey Gemma.SWEET ICE CREAMS U VE MADE.DID U GET THE ICE CREAM BASE IDEA UR SELF ? IT’S SO COOL.IM HANDS DOWN UR BIGGEST FFFFAAAAANNNN.I WONDER HOW U GET THE BRAINWAVES FOR SUCH COOL RECIPES.KEEP ROCKIN STAFFORD.

    • Profile photo of Gemma Stafford Gemma Stafford on June 29, 2015 at 2:33 pm

      lol, aw thanks so much. That’s an awesome message. The recipe is one I tweaked for other recipes. I get my inspirations from everywhere, including the viewers. 🙂

  49. Olb on June 29, 2015 at 8:56 am

    One more thing.Have u tried peanut butter with white chocolate ? Pls let me know if u like my suggestion.I think it’s epic.

    • Profile photo of Gemma Stafford Gemma Stafford on June 29, 2015 at 2:35 pm

      I personally haven’t tried it but It sounds delicious :), great idea

  50. Olb on June 29, 2015 at 9:01 am

    One more thing.Im so sorry for spamming ur comment box but I really want to thank you for exposing us to such brilliant ideas.Im only 12 and I love cooking.SO I guess IM ur YOUNGEST bold baker.BTW pls let me know if I can help.

    • Profile photo of Gemma Stafford Gemma Stafford on June 29, 2015 at 2:36 pm

      You are so welcome. I am really delighted you like my recipes. Make sure you check out my mug cakes because I think you would like those 🙂

  51. XyzaStar on June 30, 2015 at 1:31 am

    hi Gemma can you teach me how to make cream cause i can’t find any cream.

  52. Olb on June 30, 2015 at 6:08 am

    Thank u so much for answering my questions.Yeah sure I’ll check out ur mug cakes.Im sure to LOVE those.Im even gonna check out ur one minute mug breakfasts.Thx a lot once again.

    • Vishali on July 16, 2015 at 2:45 am

      I’m 11.

  53. Tina on July 3, 2015 at 1:33 pm

    I LOVE your homemade no machine ice cream – where has it been all my life?! Thank you for sharing your recipes and ideas, I’ve tried several of your flavors and they were spot on. I’ve been experimenting with creating my own, my most recent was coffee chocolate chunk – so yummy! I’m trying to duplicate the flavors of nocciola gelato (hazelnut), any suggestions to get the hazelnut flavor right? I’ve tried using toasted chopped hazelnuts but something is missing. Thanks again for the inspiration and great recipes!

    • Profile photo of Gemma Stafford Gemma Stafford on July 6, 2015 at 11:51 am

      Thank you so much, I really appreciate it. I would suggest maybe using a little bit of hazelnut extract. Good luck 🙂

  54. Angeline on July 4, 2015 at 12:27 am

    Hi Gemma!!! I want to make a cookies and cream ice cream, do I just put cookies with the ice cream base? I love you so much and your recipes!! I really love all of it! Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on July 6, 2015 at 11:35 am

      Yep! It’s that easy. Be sure to crunch up the cookies a little bit so chunks can get mixed throughout the ice cream. Hope this helps 🙂

  55. Rachel on July 4, 2015 at 4:18 am

    How about pretzels and apple juice! Delicious snack!

    • Profile photo of Gemma Stafford Gemma Stafford on July 6, 2015 at 11:37 am

      A pretzel & apple ice cream? That sounds interesting, I will add it to my list 🙂

  56. Sue on July 5, 2015 at 10:56 am

    Hi Gemma ,where do you buy your ice cream tubs ,and my little grandchildren and I made your basic ice cream absolutely loved it thanks x

    • Profile photo of Gemma Stafford Gemma Stafford on July 6, 2015 at 12:00 pm

      I find them on Amazon. Delighted to hear you enjoyed this ice cream 🙂

  57. Amy Smith on July 5, 2015 at 1:28 pm

    Hi Gemma! This recipes look amazing and I can’t wait to try. I was looking for a delicious, but simple recipe for vanilla ice cream and also chocolate ice cream (not too dark). I saw in one of your comments above that for vanilla ice cream, we should follow the recipe for the Dairy-Free Coconut Ice Cream and add regular ice cream base to it. That recipe calls for 3 cans of coconut milk plus sugar. I do not want to use coconut milk – is there a tweak to your regular 2-ingredient base we can make to give us vanilla ice cream? I don’t want it to be dairy-free. I also wanted to use the vanilla base for a chocolate-chip (no mint), and would also love to know how to get a not-too-dark chocolate ice cream. Thanks for any help! Love your videos!

    • Profile photo of Gemma Stafford Gemma Stafford on July 6, 2015 at 12:03 pm

      Thanks for your comment, Amy. You can follow the ice cream base recipe for the regular dairy ice cream, then add in the vanilla seeds and extract for the vanilla flavor you want, and add in cocoa powder for the chocolate flavor you want. Hope this helps 🙂

  58. Jamie on July 8, 2015 at 12:37 am

    Hi, Gemma!

    Just made your homemade ice cream much earlier and is now in the freezer. I put in 3 flavors so far. One plain chocolate, dark chocolate peanut butter, and white chocolate peanut butter. Maybe you should try the dark chocolate and white chocolate peanut butter(peanut butter & Co.) ice cream. I’ll let you know how it come out!

    • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2015 at 3:15 pm

      That sounds fantastic!! peanut butter and chocolate is my husbands favorite. I’m looking forward to hearing how they turned out 🙂

  59. Jenny Dang on July 9, 2015 at 9:47 am

    Hi Gemma! I was wondering if you could post the recipe of your very special Signature Caramel Sauce 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2015 at 2:56 pm

      It has been on my mind to do that Jenny. I will get to it really soon. Hopefully by the end of next week. I just have to take photos etc. 🙂

  60. Vishali on July 9, 2015 at 9:49 am

    How do you get the containers to store the ice cream in?

  61. Jessie on July 9, 2015 at 7:24 pm

    I have discovered an amazing flavor! Captain Crunch Ice Cream! I also think Fruity Pebbles would make an awesome flavor too. Thank you for this fabulous ice cream base recipe

    • Profile photo of Gemma Stafford Gemma Stafford on July 10, 2015 at 1:09 pm

      wow, I have never heard of that before. You can make that with my ice cream no problem. 🙂

  62. Maimoona on July 9, 2015 at 7:27 pm

    Hello, Gemma! I totally love your oh-so-easy recipes and the fact that you boost up our imagination and create such a majestic variety of things like your ice creams. i tried the nutella one yesterday and believe me, the ice cream jar is empty now hehe 🙂
    i would also like you to make baked center filled doughnuts (REALLY LOVE THE CENTER FILLED ONES).
    Once again, thank u so much for providing us with such great recipes. I’m surely gonna try all starting today 🙂
    love, M

    • Profile photo of Gemma Stafford Gemma Stafford on July 13, 2015 at 9:30 pm

      Hi M! Thank you for writing me and I appreciate your kind words. Center filled donuts are so good. I will definitely have to add more donuts to my list. Thank you for trying out my recipes and let me know how you get on! 🙂

  63. Lisa on July 10, 2015 at 3:30 am

    Hi Gemma,
    when I tried to make your ice cream the first time, it became liquid after adding the condensed milk, like it has happenend to others here. But I didn’t whip my cream for too long. I found out that condensed milk in Germany is something very different from what you use!! It would be evaporized milk in the US, I guess, and it isn’t sweet at all.
    Can you tell me how to make condensed milk myself? I would love to taste your ice cream in the way it is supposed to taste.
    And thank you for all your wonderful recipes! Every week I count the days and hope thursday will come faster 🙂
    Love Lisa

    • Profile photo of Gemma Stafford on August 17, 2015 at 1:57 pm

      Thanks for your question, Lisa. To make condensed milk, use 14 ounces of milk and 2/3 cup of sugar. Add the milk to a saucepan and add the sugar and bring to a simmer, stir once and gently simmer for 30 minutes, or until the milk is thick and has reduced by half (After about 10 minutes, you’ll notice that the milk will start to turn a golden color – that’s ok and is exactly what’s supposed to happen.) Remove from heat and let cool completely before using. Hope this helps 🙂

  64. patreva on July 10, 2015 at 12:15 pm

    what does “Keep for two weeks mean”.

    • Profile photo of Gemma Stafford Gemma Stafford on July 10, 2015 at 1:01 pm

      It lasts in the freezer for 2 weeks 🙂

  65. Tan on July 11, 2015 at 9:26 pm

    Hi. Gemma, I’m from Singapore. Very excited to find this awesome recipe which doesn’t require machine. I just tried out your recipe yesterday and made 3 flavors. Durian (a tropical fruit with a strong smell), Nutella and Oreo. I’m looking forward to try out Rum & Raisins and yam (taro).
    I use low fat condensed milk but it still taste a bit sweet, just wondering if I could replace the whip cream to light whip cream and increase to 600ml?

    • Profile photo of Gemma Stafford Gemma Stafford on July 17, 2015 at 2:48 pm

      Hi, Thanks so much, really glad you my recipes and baking videos :). so Id the light cream whips up well then you can use it for sure. You can increase it too because it is only a little bit. Also sorry for my late reply.

  66. huma on July 13, 2015 at 6:12 am

    can you tell me the amount of fresh mint in cups?

    • Profile photo of Gemma Stafford Gemma Stafford on July 13, 2015 at 1:20 pm

      around 2 handfuls of fresh mint. Taste your ice cream and if you want to add more go right ahead 🙂

  67. Safia on July 13, 2015 at 8:17 am

    My mom don let mi make ice cream
    P

    • Profile photo of Gemma Stafford Gemma Stafford on July 13, 2015 at 10:40 am

      Hi Safia, maybe you can try my popsicles. They are just as good as my ice cream and are very easy to make 🙂

  68. Alofa Tau on July 13, 2015 at 8:29 pm

    I love you baking idea’s and everything. I am not a baking person but since i started watching your channel on YouTube now it makes me feel so happy and easy that i can just do all my favorite cakes and etc at home anytime i want. Thank you and good job Gemma. Looking forward to learn some more ideas from you. GB

    • Profile photo of Gemma Stafford Gemma Stafford on July 13, 2015 at 9:11 pm

      Thank you for your lovely note! The thing about baking is the more you practice the better you will get. Thank you for watching my show! 🙂

  69. kimiju on July 14, 2015 at 2:55 am

    Hi gemma the cookie dough ice cream was delicious but my ice cream base was very liquid and I don’t now why. Could you help me please.

    love your channel

    • Profile photo of Gemma Stafford Gemma Stafford on July 17, 2015 at 5:39 pm

      Hi, so lets see hat happened. What type of cream did you use? I think that might be the problem. But don’t worry, we can fix this 🙂

  70. Sara on July 14, 2015 at 11:16 am

    I really love all of your ice cream recipes and would really like to know how to make even more flavors.
    A suggestion for a new flavor that I would really like would be Key Lime Pie. (It would be even better with graham cracker crust mixed in!). It is one of my favorite ice cream flavors! I hope you take this idea into consideration!

    • Profile photo of Gemma Stafford Gemma Stafford on July 15, 2015 at 6:45 pm

      I actually ate Key lime Pie last night and I like the idea for an ice cream. I’ll see what I can do 🙂

  71. bhakti on July 15, 2015 at 7:38 am

    hi !!! i was hunting for some new n exciting flavors of ice creams on YouTube and i found u,
    i saw Ur homemade ice-creams video………its jst simply awesome n easy…….n cant waited to subscribe n comment you………gonna try soon….tnx a lot for sharing your knowledge to d world.

    from INDIA
    Bhakti 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2015 at 9:05 pm

      Thanks so much, really glad you my recipes and baking videos :). Thanks for subscribing and your lovely comment.

  72. Kirsten on July 15, 2015 at 9:09 am

    How about cherry ice cream? Love your videos.

    • Profile photo of Gemma Stafford Gemma Stafford on July 15, 2015 at 10:07 am

      Cherry is coming next week because I’m making Ben and Jerry’s cherry garcia 🙂

      • Kirsten on July 17, 2015 at 6:19 pm

        Yay!!!! Do you think the ice cream will store well in a push pop container?

        • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2015 at 5:14 pm

          absolutely Kirsten! that is a great idea 🙂

          • Kirsten on August 5, 2015 at 3:27 pm

            Can you do butterscotch ice cream? My brother loves butterscotch milkshakes but they are hard to find. Would love to make this for him. Thanks.



          • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 12:50 pm

            I will add it to my list. Have you seen my butter pecan ice cream recipe? I think you’ll really like it 🙂



  73. Vishali on July 16, 2015 at 2:32 am

    So delicious!
    You should totally make a butterscotch flavor, and try experimenting to make sorbet and fro-yo.
    How did you get the idea to use condensed milk and heavy cream? Is there any science behind it?
    Anyways, everyone loved it. Been following you for a while now!

    • Profile photo of Gemma Stafford Gemma Stafford on July 19, 2015 at 7:30 am

      Hi, Thanks so much, really glad you my ice cream :). There is a science behind it for sure. You whip up the cream so that your ice cream has thick structure eliminating the need for an ice cream machine and its the reason you don’t have to go and stir it every 30 minutes while freezing like you do for other ice creams. The condensed milk is needed because your sugar has got to be in a liquid form in an ice cream to prevent ice crystals. Both ingredients are really important. Thanks for asking. I will look into fro yo and sorbet for sure 🙂

  74. Charlie on July 16, 2015 at 3:00 am

    How much does this recipe make

    • Profile photo of Gemma Stafford Gemma Stafford on July 17, 2015 at 3:39 pm

      H Charlie, Thanks so much, really glad you liked this recipe. It makes 3 pints of ice cream 🙂

  75. Charlie on July 16, 2015 at 3:31 am

    Love your recipes,but how much does the ice cream base make

  76. Xavier ortiz on July 16, 2015 at 10:05 am

    Hi Jim I was wondering if you could like the mint chocolate chip ice cream from the no machine ice cream recipe

    • Profile photo of Gemma Stafford Gemma Stafford on July 17, 2015 at 3:37 pm

      Hi,lol, no worries. i have been called worse then Jim :). i’m not sure if I am understanding you correctly. ‘If I could like’?

  77. Xavier ortiz on July 16, 2015 at 10:06 am

    I meant Gemma sorry

  78. Haneul on July 16, 2015 at 11:59 am

    Hello! I made your homemade no machine ice cream a few days back and the result was absolutely fantastic!! It was like a real ice cream but healthier. I made with your recipe once last time but the ice cream was too creamy and my family couldn’t eat it. But this time, I followed the exact measurement and it was awesome.

    BTW, could you please show us how to make Peach Sorbet ice cream??!! My mom really loves it and I want to be able to make it.

    Thank you! 😀

    • Profile photo of Gemma Stafford Gemma Stafford on July 29, 2015 at 10:30 am

      Thank you so much for your comment. Really glad you liked this recipe 🙂

  79. jenny on July 16, 2015 at 12:06 pm

    I’m trying to find the ice cream tubs you use. please help me

  80. Anushka Saha on July 19, 2015 at 6:12 am

    Hi Ma’am,
    I made these two flavored(Mango & Vanilla) Ice-Creams from your Homemade Ice Cream (No Machine)Ice-cream recipes……
    But there is a problem……
    These both ice-creams tasted perfect….but when i took these ice-creams out of the refrigerator, after some seconds the ice-creams started to melt…..I kept these ice-creams in the refrigerator for 24 hours long but while scooping the ice-creams ,it started to melt……
    Mango flavored ice-cream was frozen but not perfectly……..
    And vanilla flavored ice-cream didn’t freeze at all and it was totally creamy……
    In the mango flavored ice-cream, i mixed natural mango juice and ice-cream base…and kept it in a plastic container in the refrigerator….
    And for vanilla ice-cream i didn’t mix anything,i just kept the base in the refrigerator , in a plastic container…..
    Ma’am,
    Can you tell me that where i did the mistake?

  81. Celeste on July 19, 2015 at 3:11 pm

    Hi Gemma! I’m planning on making this but I was wondering for approx how long you whipped the heavy cream before adding the condensed milk? It’s so easy to over whip and then ruin the entire batch!

    • Profile photo of Gemma Stafford Gemma Stafford on July 29, 2015 at 10:37 am

      About three minutes. You’ll notice soft peaks in the cream when it’s ready 🙂

  82. Celeste on July 19, 2015 at 3:14 pm

    Hi Gemma, I want to make this recipe but I’m wondering how long you beat the heavy cream for prior to adding the condensed milk? I don’t wasn’t the batch to split and ruin the entire mixture. It’s so easy to over whip!

  83. Philippa on July 22, 2015 at 7:36 am

    Hi Gemma
    If I wanted to make Baileys ice cream; how much would I have to add to the standard recipe and would I need to add anything else?
    Also do you have a recipe for Rum and Raisin and if so do you know what type of rum to use that works best (dark rum, white rum, spiced golden rum)?

    Thank you!

  84. Loraine on July 23, 2015 at 11:52 pm

    Hi Gemma,

    I read in the comments that you recommend following the exact quantity for condensed milk and using fat free condensed milk.

    I actually tried to substitute half with low fat milk. It still taste like ice-cream and was creamy when it melted but having a bit problem with scooping when taken out from freezer. It was not as smooth thou manageable.

    I would like to seek your opinion if i really need to ‘combat’ the sweetness level, do you think by replacing a portion of condensed milk with evaporated milk would be a better choice? Although that would mean its 3 ingredients.

    Regards,

    Loraine
    Singapore

    • Profile photo of Gemma Stafford Gemma Stafford on July 29, 2015 at 11:07 am

      Try using fat free condensed milk. That should make the ice cream a little less sweeter. Hope this helps! 🙂

  85. Raquel on July 24, 2015 at 6:01 pm

    Hello, I love your baking channel and this website. I have a question about heating the sweetened condensed milk in the can? On the cans I’ve purchased it says not to heat in the can. Are you using a particular brand that allows heating? How can I get around this? Also I have a few suggestions for flavors: strawberry, blueberry, peaches n cream, and s’mores, yum! I have been having fun making ice cream without a machine and family and I have enjoyed eating it! No more store bought for us. It’s so much better!!!

    • Profile photo of Gemma Stafford Gemma Stafford on August 24, 2015 at 8:43 pm

      Hi Raquel! I’m sorry for the delay in getting back to you. I have not had issues heating my sweetened condensed milk cans. And have you seen my Ice Cream Sandwiches video (http://bit.ly/gemmasicecreamsandwiches)? It features a lovely Strawberry Ice Cream and S’more Ice Cream. I hope you enjoy!

      • Raquel on August 26, 2015 at 1:19 pm

        Hi Gemma thank you so much for responding! I thought my message got lost. I will check the link about the ice cream sandwiches. I missed that one.

  86. Angeline on July 25, 2015 at 6:56 pm

    Hey Gemma!!! I love all of it.. I just want to ask if I could use a cream that’s already been whipped? Maybe the “Cool Whip”? Instead of the the one unwhipped.. Will it work too?

    • Profile photo of Gemma Stafford Gemma Stafford on July 29, 2015 at 12:26 pm

      No, you will need to use the unwrapped cream for this recipe 🙂

  87. Kat on July 25, 2015 at 7:59 pm

    Hey 🙂 Thanks so much for all your recipes! I am definitely trying these out since I am obsessed with ice cream! Is there a way I can make this without the condensed milk? I have cream but the condensed milk in my pantry ~mysteriously~ disappeared… Is there any substitute until I can go on my next baking shopping spree? ❤ Love your videos and blog!

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

      No, you will need condensed milk for this recipe. Hope this helps 🙂

  88. Nicole on July 26, 2015 at 12:35 pm

    Hi Gemma, I will be making the Dulce de leche icecream and I wanted to know if I needed to refrigerate the carmel once I take the caramel off the stove.
    Thank you

    • Profile photo of Gemma Stafford Gemma Stafford on July 26, 2015 at 9:46 pm

      that’s a great question and funny enough you don’t it will live happy out at room temperature until you need to use it 🙂

  89. Cindy on July 27, 2015 at 2:10 am

    Hi Gemma,

    I’m from Belgium and just discoverd you fabulous website!!
    It may be a stupid question, but I do have an ice cream machine, so how do I adjust you recipes so I can use them with my machine?
    Thank you!!

  90. Shereece on July 27, 2015 at 2:54 pm

    Hi Gemma love your videos can you make butter pecan ice cream?

    • Profile photo of Gemma Stafford Gemma Stafford on July 29, 2015 at 2:36 pm

      Check out my holiday ice cream videos 🙂

  91. Mahnoor on July 29, 2015 at 3:21 am

    Hi! Can you tell me the ingredients and method to make praline ice-cream?

    • Profile photo of Gemma Stafford Gemma Stafford on July 29, 2015 at 11:44 am

      Thanks for the request, I will add it to my list. Stay tuned 🙂

  92. Nuk on July 29, 2015 at 4:40 am

    Hej Gemma.
    Thank you so much for the recipe. It is so easy to make and it is delicious.
    I made the mint chocolate chip, hot chocolate and oreo ice cream.
    And it is the first time I have tasted the mint chocolate chip, just love it. <3
    It is nice to think it would be able to be in the freezer up to 14 days. That's ambitious. I am lucky if there is any ice cream left, just after a week. They taste so good. 😉
    Looking forward for new ice cream flavors.

    • Profile photo of Gemma Stafford Gemma Stafford on July 29, 2015 at 11:43 am

      Delighted to hear that! Thanks for stopping by my website 🙂

      • Erol on July 31, 2015 at 7:06 am

        Hi
        Wondering if I can use regular milk instead of condensed milk? Thank yoı

        • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 3:08 pm

          No, you will need condensed milk for this recipe.

  93. Alyssa Scharenbroch on July 29, 2015 at 6:34 pm

    I love your recipes for homemade ice cream 🙂 but how would you make a strawberry banana ice cream? My cousin wants that kind for her birthday

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 11:30 am

      Thanks for visiting my website, Alyssa. Have you seen my recipe for Ben & Jerry’s chunky monkey ice cream? Follow that recipe, but replace the fudge and walnuts with strawberries. I think you and your cousin will really like it. Hope this helps 🙂

  94. Bea on July 29, 2015 at 11:00 pm

    Hi. I saw your ice cream videos and I am excited to try it at home. But instead of heavy whipping cream, can I just use all purpose cream? Would it have the same texture as the whipping cream? Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 11:20 am

      Thanks for your comment. All purpose cream should be fine for this recipe. Let me know how it goes 🙂

  95. Peggy Barrault on July 31, 2015 at 2:36 am

    Can you please try the english toffee ice cream from Marcel’s!

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 3:09 pm

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

  96. Sasha on August 1, 2015 at 4:13 pm

    Hi Gemma. I would like to ask, is it enough for me to make three flavor with the base according your recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on August 2, 2015 at 1:53 pm

      for sure Sasha, the recipe makes 3 pints so you will get 3 flavors no problem 🙂

  97. Marz on August 4, 2015 at 6:46 pm

    Can you use the no machine ice cream recipe in an actually ice cream machine?

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 12:32 pm

      I haven’t tried that, but I’m sure it will work. Let me know how it turns out 🙂

  98. Dovile on August 6, 2015 at 5:29 am

    Hi Gemma. LAst night I made the ice cream with fresh cherry puree. Yesterday was delicious and texture was fine, but today its crystallized. What did i do wrong? Thx for answer. 😉

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 1:34 pm

      Sorry to hear that happened. Next time try adding vanilla extract (or a little more if you already have) to the ice cream before freezing. The alcohol in it should help prevent the ice cream from freezing over like that. Hope this helps 🙂

  99. Anne on August 6, 2015 at 4:40 pm

    Thanks so much for this super easy recipe Gemma! I made the regular ice cream base, then added some vanilla & crushed oreo cookies. Boom! Cookies and Cream ice cream. Amazing Cookies and Cream ice cream, I might add. The hardest part was waiting for it to firm up! Family hit!

    • Profile photo of Gemma Stafford Gemma Stafford on August 7, 2015 at 11:00 am

      Delighted to hear that, Anne! 🙂

  100. Chloe on August 7, 2015 at 12:18 am

    Can I use a blender to mix the base?

    • Profile photo of Gemma Stafford Gemma Stafford on August 7, 2015 at 11:03 am

      Yep 🙂

  101. J Mintuck on August 8, 2015 at 11:16 pm

    omg. You just tempted me into buying a whisk at Used***** that someone was selling so I can ACTUALLY do this without breaking a huge sweat. Now to secure the whipping cream, condensed creamer and some flavor extracts.

  102. ruby on August 9, 2015 at 9:31 pm

    hi gemma.im ruby frm malaysia.i used hand to stir the whipping cream brand emborg.n the texture not smooth like normal ice cream.and the ice cream base not thick as yours.can u help?

    • Profile photo of Gemma Stafford Gemma Stafford on August 24, 2015 at 8:21 pm

      Hi Ruby! Thank you for your note. How long did you whip your cream for? If you’re doing it by hand, you’ll need to whip it for around 8-10 minutes. Let me know and I’ll see how I can help. 🙂

  103. Sandra on August 11, 2015 at 7:53 am

    Hello Gemma,
    I’m kind of new to your channel and I absolutely LOVE it!!!!!! I was taken away with the ‘ No Machine Ice Cream’ and I had a couple of questions before I attempt this. Already have the containers and labels ready.
    I was wondering if the base could be eaten as plain vanilla ice cream and if not how would I achieve this?
    Also, with the Butter Pecan ice cream is the brown sugar a must when toasting the pecans with the little bit of butter?
    Looking forward to making more of your recipes.
    Sandra

    • Profile photo of Gemma Stafford on August 17, 2015 at 11:43 am

      Hi Sandra, thanks for your comment. You can use the base for vanilla ice cream by adding vanilla extract to it. If you don’t have brown sugar, you can use white or whichever sugar you have on hand for toasting the pecans. Hope this helps! 🙂

  104. Vanessa on August 11, 2015 at 9:07 am

    Hi!

    I was interested in finding a good cotton candy flavoring and tried to search from your recipe but the Amazon link was cut off. I have been searching flavorings on Amazon but would love to know what you recommend! Thanks so much!

  105. Keshet on August 12, 2015 at 7:40 am

    Hi Gemma

    I signed up to your site today but I follow you for a long time at YouTube. My English is not so good so I’m sorry if there are any mistakes. First thing I really love your recipes and I wanted you to know that you are amazing! second, you wrote 400 ml condensed milk so i want to know how much it’s in glasses?

    • Profile photo of Gemma Stafford on September 10, 2015 at 11:47 am

      Thanks for your comment! It will be just about 1 3/4 cups. Hope this helps 🙂

  106. dhyani ayu on August 12, 2015 at 7:54 am

    hai gemma, I am diani.. I really happy to learn about your ice creaam recipes.. thanks a lot.. but I tried to make the whipped cream . but it was failed. can you tell me how to make it. bcuz ur base recipe is looks good . thanks before 🙂

    • Profile photo of Gemma Stafford on August 17, 2015 at 1:32 pm

      I will add it to my list. Thanks so much for your comment 🙂

  107. Mujeeb on August 12, 2015 at 10:48 pm

    Love they way you present and details you provide…

    Thanks a ton… 🙂

    • Profile photo of Gemma Stafford on August 17, 2015 at 12:02 pm

      Delighted to hear that. Thanks so much for visiting my website 🙂

  108. Linh on August 15, 2015 at 6:47 pm

    Greetings from Vietnam. Thanks to your simple recipe, I don’t have to go outside to buy ice cream any more. Last time I tried the cookie ‘n cream and my family love it! Now I’m your biggest fan. (my English grammar is pretty bad, hope you don’t mind it. :))

    • Profile photo of Gemma Stafford on August 17, 2015 at 12:40 pm

      Thank you so much for visiting my website, Linh. Really glad you liked this recipe. Stay tuned for more 🙂

  109. Eymer on August 16, 2015 at 7:19 pm

    Hi, fat free vs regular sweetened condensed Milk, which one do you recommend me to use? Have a nice Day!

    • Profile photo of Gemma Stafford on August 17, 2015 at 1:15 pm

      I prefer the regular sweetened condensed milk. But they both work fine. 🙂

  110. Eymer on August 17, 2015 at 12:03 pm

    Hi, i like your videos! I have a question, can i made frozen yogurt at home? How can i do that, is there a difference between making icecream? God bless you!

    • Profile photo of Gemma Stafford on August 17, 2015 at 1:22 pm

      I will add your suggestion to my list. Thanks so much for visiting my website. Stay tuned 🙂

  111. Sophia on August 20, 2015 at 9:07 am

    Boy our my cousins and I are going to LOVE this!!!!!! Our family loves ice cream and we can’t wait to eat it, and it’s easy for a kid like me to bake!!!!

    • Profile photo of Gemma Stafford Gemma Stafford on August 24, 2015 at 8:34 pm

      I hope you enjoy it, Sophia! You can make SO many flavors. Let me know how you get on. 🙂

  112. lucy hoyles on August 22, 2015 at 5:09 pm

    i love this recipe i am making the cookie dough ice cream one today!!! next time you make an ice cream recipe could you please make a brownie, maltesers, flake,or even a tiramisu ice cream recipe ( tiramisu is my sisters and my favorite ice cream!)

    • Profile photo of Gemma Stafford Gemma Stafford on August 24, 2015 at 7:42 pm

      Hi Lucy! I hope you enjoyed the Cookie Dough ice cream. Have you seen my NEW Ben & Jerry’s inspired flavors: http://www.biggerbolderbaking.com/homemade-ben-jerrys-ice-cream/? You’ll probably enjoy Half Baked with brownie and cookie dough. And your other suggestions are great. I will add them to my list. Thank you for watching!

  113. wanda k on August 24, 2015 at 4:23 pm

    Hi Gemma,this will be my first time attempting your homemade ice cream. I’m thinking of trying key lime pie(grahmn cracker crust and key lime pie filling) will this work using the pie filling in the can ? I sure hope so. My 11yr granddaughter turned me on to your site. Thanks and I’m anxious to hear from you.

    • Profile photo of Gemma Stafford Gemma Stafford on August 24, 2015 at 7:26 pm

      Hi Wanda! Key Lime Pie Ice Cream sounds lovely. I think that should all work just fine. Please let me know how you get on and thank you, and your granddaughter, for watching! 🙂

  114. elizabethurmson on August 25, 2015 at 7:40 am

    for the brownie layer cake with cookie dough were did yo get the turn table from i love it for this recipe where did the containers for putting the ice cream in to and the labels clever

    • Profile photo of Gemma Stafford on September 2, 2015 at 7:12 pm

      You can find them both on amazon.com. Hope this helps 🙂

  115. Estefania on August 29, 2015 at 9:12 am

    Hi Gemma! I have tried your homemade ice-cream and I must say it was amazing!!!!!
    I made nutella, cookie dough and oreo ice-cream (so delicious)!!!
    I have also tried your master yellow cake, mug cookies and as always they were stunning! I’m looking forward to make the mug cheesecakes and the 3 single serving cookies. Can you make another ice-cream video featuring Ben and Jerry cookie core flavors like dough-ble whammy, blondie brownie and boom chocolatta cookie core???That would be awesome!?Hope you keep all of your hard work! YOU ROCK!!!!???
    Estefania, (a.k.a your fan #1!!)

    • Profile photo of Gemma Stafford on September 10, 2015 at 12:28 pm

      Thank you so much for your sweet comment, Estefania! Really glad you like my recipes. I will add your request to my list. Stay tuned 🙂

  116. Estefania on August 29, 2015 at 9:14 am

    Hi Gemma, I almost forgot, can you give me a subsitute for coffee in the chocolate cake???because I don’t want to drink coffee until I’m older.
    Estefania☺️

  117. Estefania on August 29, 2015 at 8:11 pm

    Hi Gemma, thank you so much for your recipe! I made it and it was amazing!!! I made oreo, nutella and cookie dough ice cream (so delish!?) Even my family and friends said it was so far the BEST homemade ice cream they have ever tried!!
    One question, can you please give me a substitute for the coffee in the chocolate cake??Because I don’t want to drink until I’m older?.
    P.S: Can you make more Ben and Jerry’s ice cream like COOKIE CORES!!! Such as dough-ble whammy, bolndie brownie and boom chocolatta cookie core???That would be amazing!!! YOU ROCK??????
    BTW, Your dog Waffles is so cute ?
    Keep all of your hard work Gemma and Kevin!
    Estefania

  118. Estefania on September 2, 2015 at 2:07 pm

    Hi Gemma, I tried this recipe and it was such a hit in my family. Can you make more ben and jerry flavors like cores like dough-ble whammy, boom chocolatta cookie core and blondie brownie? That would be awesome!
    Also, for what can I replace the coffee in the chocolate cake recipe? I really want to make it but I don’t want to drink coffee until I’m older
    P.S:Keep the hard work ( including Kevin ) and can we see Waffles in another video because he is so cute!!??
    Estefania

  119. Kim Young on September 4, 2015 at 10:48 am

    The video made it look very easy to make the pop sickles! I have 4 grandbabies to try this out on!

    • Profile photo of Gemma Stafford on September 4, 2015 at 7:40 pm

      Thank you for visiting my website, Kim. Really glad you liked this recipe 🙂

  120. Nicole on September 5, 2015 at 12:46 am

    Hi Gemma! I stumbled upon your amazing Youtube videos by accident and I absolutely love them. I tried your No Machine Ice Cream recipe as soon as I saw the video. However, my plain vanilla ice cream turned out too sweet. I was hoping that after freezing the ice cream would be less sweet but it didn’t. So I let the ice cream melt then added some cream and beat the whole mixture again. It is still too sweet though when I tried them after freezing again a few hours. Do you have any advice to improve my ice cream without making a new batch?

    • Profile photo of Gemma Stafford on September 10, 2015 at 1:31 pm

      Sorry, Nicole. Sounds like you will have to start over. Next time try using fat-free sweetened condensed milk. That should help make it a little less sweet. Hope this helps 🙂

  121. Lena on September 6, 2015 at 10:09 pm

    Hi Gemma after I pour the condensed milk into the whipped cream it become liquid! May I know why???

    • Profile photo of Gemma Stafford on September 10, 2015 at 1:36 pm

      Sounds like you may have over-whipped the cream. Next time try a little bit less. Hope this helps 🙂

  122. dane conceja on September 8, 2015 at 7:47 pm

    Hi ms. Gemma ..i am a Filipina and i love watching your videos.. Ive tried one of your recipe and it works and so yummy… Nice.! Keep it up…

    • Profile photo of Gemma Stafford on September 9, 2015 at 6:38 pm

      Thank you so much for visiting my website. Really glad you like my baking videos 🙂

  123. domace vijesti on September 15, 2015 at 6:24 am

    Thanks for finally talking about >6 Ice Cream Flavors: Homemade Ice Cream Party
    (No Machine) – Gemma’s Bigger Bolder Baking <Liked it!

  124. Sophie on September 17, 2015 at 1:05 pm

    All these recipes seems so good! I would love if you would make a honey-lavender flavor! Thanks!! 🙂

    • Profile photo of Gemma Stafford on September 17, 2015 at 2:06 pm

      Thank you so much for visiting my website, Sophie. I will add it to my list. Stay tuned 🙂

  125. Reena on September 19, 2015 at 2:07 am

    Hi Gemma,
    How long do I have to whip the cream before it reaches stiff peaks and how long do I have to whip it again after I add the condensed milk?

    Thank u, with lots of love

    • Profile photo of Gemma Stafford on October 8, 2015 at 3:05 pm

      It takes a couple minutes. Be sure not to over whip the cream, as it will turn to liquid when you add the condensed milk in. Hope this helps 🙂

  126. Tooba on September 22, 2015 at 6:22 am

    I really love your website and this recipe. I have also checked out your YouTube channel and I found just what I was looking for a great posicle recipe. I also liked these recipies and I really want to make the nutella one but there is one question that I would like to ask. Can I replace condensed milk with regular milk?

    • Profile photo of Gemma Stafford on September 22, 2015 at 5:49 pm

      Thank you so much, really glad you like my baking videos. Unfortunately for this ice cream recipe you will need the condensed milk. Hope this helps! 🙂

  127. Lilian on September 24, 2015 at 11:22 am

    Hi Gemma,

    I came across one of your videos on YouTube while searching for videos on making macaroons. I watched some of your videos and got hooked. But I have yet to get done to actual elbow grease until last week.

    Since it was rather hot in Singapore and my daughter caught sight of your no-machine ice cream video and urged me to make some. I have to thank you big time! The ice cream was yummy! Really smooth and creamy. I made 2 flavours – cookies and cream, the other was simply blended fresh strawberries with plain ice cream. The strawberry ice cream was a hit, though my family finds the ice cream base a little too sweet. (We don’t like sweet stuff.)

    My daughter has been asking me to make some more ice cream, I would like to know, if I can reduce the amount of condensed milk in the recipe? The whipping cream that I use is already mildly sweet on its own. So with the full can of condensed milk, it’ll turn out too sweet for our liking.

    • Profile photo of Gemma Stafford on September 24, 2015 at 1:49 pm

      Thank you so much for your comment and visiting my website, Lilian. Next time try using fat-free condensed milk. That should help curve the sweetness. Hope this helps 🙂

      • Lilian on September 28, 2015 at 9:21 pm

        Hi Gemma,

        I tried looking for fat-free condensed milk but it’s not available in my area.

        Is there a minimum ratio of whipping cream and condensed milk for the ice cream base? What is the difference if I put less condensed milk? Will it affect the texture or taste of the base?

        • Profile photo of Gemma Stafford on October 8, 2015 at 2:59 pm

          Thanks for your comment. It will change the texture and taste of the base if you use less condensed milk. Check out my dairy free ice cream base recipe for my homemade condensed milk. You can make that with less sugar. Hope this helps 🙂

  128. rob on September 30, 2015 at 6:31 am

    hello,

    Thank you for sharing your experience.. i appreciate it a lot. god bless you.

  129. Of on October 2, 2015 at 11:58 pm

    Sup Gemma.Try PB and White Choc.Im a pastry chef at a five star hotel and the diners jus love my PB and white Choc combo.I use it ice creams,cakes,cookies anything thats sweet.

  130. Lorna on October 10, 2015 at 10:35 am

    Hi Gemma,
    Your ice creams are simply a HIT at my house!!! Thanks for sharing ☺️☺️ I was wondering if you can send me the link to buy the ice cream containers…. I better label every tub with the flavor and owners name ?? that way maybe but just maybe no one eats mine ?ThAnKs!!!!

    • Profile photo of Gemma Stafford on October 28, 2015 at 7:38 pm

      Thanks so much for visiting my website. You can find the ice cream containers on amazon.com. Hope this helps 🙂

  131. Sarita on October 12, 2015 at 8:53 pm

    This is amazing!! I just finished making cantaloupe ice cream and I can’t wait for the finished product. Thank you so much for your videos.. Best quality ever and you make it very easy to follow. I’ve already made 3 recipes and the no Knead cinnamon rolls are next on my list. Can you please make a video on yeast rolls. I’ve made a couple of batches with different recipes and so far, the problem that I encounter is the roll being a bit dense. How can I make a yeast roll light, fluffy, and airy? 🙂

    • Profile photo of Gemma Stafford on October 13, 2015 at 6:03 pm

      Thank you so much for visiting my website. I will add your request to my list. Stay tuned 🙂

  132. jim williams on October 20, 2015 at 8:41 am

    saw a blueberry muffin recipe in a cup on FaceBook. It looked so simple I went to your YouTube link and subscribed. Looks like you’ve got a lot of recipes an old man like me can fix for my wife and kids. 🙂 Thank you and may God bless you through His Son Jesus Christ.

    • Profile photo of Gemma Stafford on October 20, 2015 at 6:49 pm

      Thanks so much for visiting my website, Jim. Really glad you like my recipes 🙂

  133. Jeliezer fleming on October 22, 2015 at 5:44 am

    Hello ! Im from the philippines l really love your homemade icecream recipe!MY FAMILY love it
    And they were so amazed that my ice cream looks really like an ice cream with machine, Ive been making and experimenting with the flavors!over the past weeks,and youre really right once youve started, you will never stop!!!!!!and i really wanted to express my gratitude to you for your passion in sharing your recipes, more power to you!!?

    • Profile photo of Gemma Stafford on October 27, 2015 at 6:31 pm

      Thank you so much. Really glad you like my recipes 🙂

  134. Jeliezer fleming on October 22, 2015 at 5:45 am

    ????????

  135. Anis on October 22, 2015 at 8:01 am

    Hi Gemma,
    Can I use non-diary whipping cream to make the base?

    • Profile photo of Gemma Stafford on October 27, 2015 at 6:29 pm

      I haven’t tried that. Check out my dairy-free ice cream recipe. I think you’ll really like it 🙂

  136. Amber on October 26, 2015 at 1:59 am

    I made this for my school’s project. For some reason unknown to me, the ice cream was runny (with tiny bubbles on top ) and not foamy like gemma’s, but I still wanted to bet on it anyway, so I put it in the freezer overnight. The next day, it turned out amazing!!!!!! The ice cream I made was cream cheese+oreo+nutella+ice cream base, and it turned out tasting like a less sweet nutella cheesecake with oreo chunks in it. It had an ice cream texture too. Very creamy. 🙂 tHUMBS UP! Definitely will make again.

    Gemma, just wanted to know the reason why my ice cream was watery. Your reply is appreciated and will add to my knowledge next time I make this ice cream. THANKS!

    • Profile photo of Gemma Stafford on October 27, 2015 at 5:34 pm

      You ice cream was probably runny because it was warming up as you made it. Hope this helps 🙂

  137. Jodie Collis on October 28, 2015 at 11:12 am

    I LOVE ICE CREAM

    • Profile photo of Gemma Stafford on October 28, 2015 at 6:05 pm

      Me too! 🙂

  138. mary joy suaner on November 8, 2015 at 10:21 pm

    hi Gemma!

    I’m fasicinated with your 2 ingredient homemade ice cream and watch it many times then i gave it a try. I accidentally used dry measuring cup for my heavy whipping cream instead of using liquid measuring cup (that’s 2 cups of whipping cream and adjusted the condensed milk to half a can instead of 1 can). I mixed the whipping cream until stiff peaks then added the condensed milk and mixed medium slow. But it didn’t get hard enough for almost 2 days in the freezer. What could be the problem? Is it the wrong measuring cup? or the temp. of my freezer? ( to think all stuff inside the freezer are frozen ). love your videos!

  139. Hanna on November 14, 2015 at 4:25 am

    Hi Gemma I really love the recipe of yours. This homemade Ice Cream recipe has become my family’s favorite ever since I tried to make once at home. But I have a little problem when I added the condensed milk and stir it with mixer, it becomes really watery and fluid. How can I fix this? the texture doesn’t come really nice.. but when I freeze it, it becomes really good!

    So I wish you could explain why after I poured the condensed milk it become so watery?

    Thank You, Gemma.

    • Profile photo of Gemma Stafford on December 14, 2015 at 9:25 pm

      Thanks so much for your comment, Hanna. Sounds like you may have over-whipped your cream. Next time whip it till it just starts to reach soft peaks, then add in your condensed milk. That should help. Let me know how it goes 🙂

  140. Zenvis on November 23, 2015 at 11:46 am

    Hi, i watched a couple of your videos and there are really inspiring. especially the ones on ice cream. however, in my locality i cant get my hands on the various categories of required cream. so was wondering if u can do a video on how to obtain heavy cream from condensed milk(or concentrated milk)? since you know that’s pretty much all i have around here

    • Profile photo of Gemma Stafford on December 14, 2015 at 9:16 pm

      I will add it to my list! Stay tuned 🙂

  141. Daura on November 26, 2015 at 12:51 pm

    My cream never got thick, it stayed liquid(what did I do wrong? wasn’t enough cold(for how long the cream needs to be in the fridge?)? or what? or I chose the wrong cream?, NEED HELP!! Would love to see your answer.
    Ps: Love this!! the best idea for homemade ice cream, looking forward to see more flavors!

    • Profile photo of Gemma Stafford on December 2, 2015 at 4:35 pm

      Thanks for your comment, Daura. Which cream were you using for this recipe?

  142. Danielle Kerwin on November 29, 2015 at 12:51 pm

    I have a question……..

    how do you make just regular chocolate or just vanilla icecream? i dont want any fancy flavors.

    • Profile photo of Gemma Stafford on November 30, 2015 at 6:47 pm

      Thanks for your question, Danielle. You can make vanilla ice cream by adding 3 tsp vanilla extract and vanilla seeds from ½ vanilla pod to your base. For chocolate, sift 3 tsp of unsweetened cocoa powder to your base. Hope this helps 🙂

  143. Ching Cy on December 10, 2015 at 8:32 pm

    Hi Gemma, i need your help. i made the mint chocolate and it was a disaster. 🙁 my whipping cream was frozen and so, i waited for it to soften. then when i followed the procedure, there were some lumps and then the worst, when i put the vanilla extract, there were more and more lumps. now my ice cream is hard and icy. Not like the one i made with cookies & cream. I think the whipping cream should not be frozen in the first place, right? Please give me some tips please 🙂

    • Profile photo of Gemma Stafford on December 14, 2015 at 8:48 pm

      Thanks for your comment. Sorry to hear this did not turn out for you. It is best to not freeze your cream. Hope this helps 🙂

  144. Guin on December 21, 2015 at 11:24 am

    Hi Gemma,
    I see that your basic two-ingredient ice cream recipe makes 3 pints, and that your recipe for mint choc chip ice cream makes 1 pint. If I simply triple all of the ingredients in the mint ice cream recipe, will it be the exact measurement for the 3-pint ice cream base? I’d love to make this recipe for Christmas (it’s summer where I live).
    Thanks in advance 🙂

    • Profile photo of Gemma Stafford on January 6, 2016 at 7:09 pm

      Thanks for your question. That is exactly what you can do to make 3-pints. Hope this helps 🙂

  145. Gaushinee on December 23, 2015 at 8:43 am

    Made cookies n cream with mint choc ice cream. It was amazing. Loved the simplicity of it..keep posting more flavours plsss…

    • Profile photo of Gemma Stafford Gemma Stafford on December 24, 2015 at 8:02 pm

      So glad you enjoyed them! More flavors to come in 2016! Thank you for watching. 🙂

  146. Jojo on December 27, 2015 at 11:03 pm

    Hi Gemma,

    Thanks for the inspiration and it looks so simple! I am going to try something different, will be trying my luck on Lychee Lime ice cream as it’s once of my favorite!

    • Profile photo of Gemma Stafford on December 29, 2015 at 5:55 pm

      Great idea! Let me know how your ice cream turns out. I would love to see pictures 🙂

  147. Divya Korde on January 8, 2016 at 3:09 am

    Hi! I’m Divya from India. I recently came to know about your website. i’ve tried many of your microwave mug recipes and i loved them all!! <3 I was glad to see the egg free recipes as my mother and grandma are vegetarians.Thank you the lovely recipes!

    • Profile photo of Gemma Stafford on January 11, 2016 at 12:45 pm

      Thanks so much for visiting my website, Divya. Really glad you found it. Stay tuned for more in 2016 🙂

  148. Donathan on January 23, 2016 at 12:37 am

    Hello: not sure if you answer this question already, do you have a diabetic friendly no machine ice cream recipe.

    • Profile photo of Gemma Stafford on January 25, 2016 at 2:42 pm

      Thanks for your question. I’m not a nutritionist, so I’m not sure what a diabetic friendly ice cream will be. Thanks so much for visiting my website 🙂

  149. Noora on January 23, 2016 at 5:18 am

    Hi Gemma,

    Really love all your recipes. Everything I have learnt from you tastes amazingly great. Looking forward on making mint chocolate chip ice-cream but I wanted to ask, can I melt hersheys chocolate chips and use it, instead of chopped chocolates or is galaxy chocolate bar enough?

    Looking forward for your reply

    Thank you

    • Profile photo of Gemma Stafford on January 25, 2016 at 2:41 pm

      Thanks so much for your question, Noora. You can use melted chocolate. Hope this helps 🙂

  150. Noora on January 29, 2016 at 5:24 am

    Gemma, I wanted to ask you if heavy cream, whipping cream and all purpose cream is the same or no? Like can I use only use 2 cups of whipping cream for the base?

    Thank you

    • Profile photo of Gemma Stafford on January 29, 2016 at 8:37 pm

      Thanks for your question. For this recipe you can use heavy, whipping or all-purpose cream. Thanks so much for watching 🙂

  151. Aimee on January 29, 2016 at 10:41 pm

    Hi. I’m looking forward to trying your ice cream recipies. I had a question about your mango dreamscicle flavor. I don’t really care for mango but love orangescicle. How would I do that? How do I get the orange flavoring?

    • Profile photo of Gemma Stafford Gemma Stafford on February 5, 2016 at 10:31 pm

      Sorry for my late reply Aimee. You can just puree Mango and use the same amount as i used for orange. Use defrosted frozen fruit of fresh, both will work 🙂

  152. Maroucka Dalli on February 4, 2016 at 12:33 am

    hi Gemma i really like your home made ice-cream it is one of my favorites i was struggling to make the perfect ice-cream and when i so your video i wanted to try it so i did and it made me fall in love with it and the ice-cream that i made was vanilla

    • Profile photo of Gemma Stafford Gemma Stafford on February 6, 2016 at 7:30 pm

      Fantastic! Delighted you like this recipe. The best thing is you can add any flavors you want to it. Good luck with your ice cream 🙂

  153. Vicky on February 7, 2016 at 12:19 am

    Just caught on to you and your recipes this year and already bookmarked lots to try! Just made a batch of ice-cream, half peanut butter cookie dough and half chocolate coconut. Was super easy to follow and looks perfect now. Looking forward to tasting it in the morning! Thanks for a no-fuss dessert!

    • Profile photo of Gemma Stafford Gemma Stafford on February 8, 2016 at 3:45 pm

      aw Fantastic Vicky! I’m delighted you like my recipes. Thanks for bring apart of the bold Baking Community. I have tons more to come.

  154. Yvette Guest on February 10, 2016 at 6:15 am

    I love your recipes and also the substitutes you give along the way. Would love to give homemade ice cream a go but I really don’t want to keep taking tablets to counteract the lactose every time I eat it. Is there a way to make the base dairy free.

    • Profile photo of Gemma Stafford on February 15, 2016 at 2:41 pm

      Thanks for your question, Yvette. You can find my dairy-free ice cream recipe in the recipe section here on my website. Let me know if you have trouble finding it. 🙂

  155. David on February 18, 2016 at 9:44 pm

    Hi – I tried the cookie dough ice cream and the base texture was brilliant but my dough was a bit firm. I melted the butter instead of creaming … would that have been the reason? Also, because I had triturated some dough into the ice cream I’m worried that I’ll lose that great base texture in other flavours since the dough “altered” fat and sugar content? But, ironically I would like to lower fat and sugar content … so can I use “light thickened cream”? … and comparing regular “sweet condensed milk” to “skim condensed milk”, only the fat content drops not the sugar … but you mentioned it would taste less sweet … or will product differ between countries? Thanks for your expertise.

    • Profile photo of Gemma Stafford on February 29, 2016 at 11:36 am

      Hi David, You can use an unsweetened condensed milk, but it will need a little sweetening. you really do need to use a full fat double cream. If you change the recipe too much it will be a different product, this applies to the dough too. Baking is an exact science 🙂

  156. David on February 18, 2016 at 9:52 pm

    BTW, when I say brilliant texture … part of what I marvelled at was the fact that you could take it straight out of freezer, no sitting out, and it mimicked the exact consistency of a commercially bought product?! That’s the characteristic I don’t want to lose by withholding the additional fat/sugar content from the dough.

  157. Sofia on February 19, 2016 at 1:41 am

    Hello Gemma
    I absolutely love this icecream especially the one with melted dark chocolate in….im considering trying it with white chocolate although im worried it will be too sweet….what do you think?? Thank you very much. Love your show. Xxx

    • Profile photo of Gemma Stafford on February 19, 2016 at 10:19 am

      Thanks for your question, Sofia. Sounds good. Let me know how it tastes with white chocolate. 🙂

  158. Manmeet on February 22, 2016 at 12:52 pm

    Hi Gemma. You are awesome. I made your ice cream and served it to my moms friends. They just loved it. I made mango ice cream and blueberry ice cream. I can’t believe it’s so easy to make ice cream. I just love it. Thanks so much.

    • Profile photo of Gemma Stafford on February 22, 2016 at 1:10 pm

      That’s great to hear. Thanks so much for visiting my website 🙂

  159. Fathima on February 28, 2016 at 10:57 am

    Hi
    Can u use milkshake syrups to flavor the ice cream. If so how much?
    thanks

    • Profile photo of Gemma Stafford on February 28, 2016 at 1:20 pm

      Hi there, yes, I suppose they can. You will need to use these to taste as each brand is slightly different, so try them and see how the flavor holds up,
      Gemma 🙂

  160. Ilona on March 16, 2016 at 2:25 pm

    With that base, how can I make plain vanilla ice cream? Do I just add vanilla extract? If so, how much?

    • Profile photo of Gemma Stafford on March 16, 2016 at 2:32 pm

      Hi Illona,
      What would be really delicious is a teaspoon of vanilla extract, plus the seeds of one vanilla pod. Then you can add the spent pod to caster sugar to make vanilla sugar,
      Gemma 🙂

  161. Halima on March 31, 2016 at 12:09 pm

    Hi Gemma

    I love your ice cream recipes. They are so easy to make and absolutely delicious. I am so glad that I came across your website. I would like to know if it is possible to use the basic ice cream recipe in an ice cream machine, as I just got an ice cream machine but haven’t found any recipes which are as easy as yours.

    Thanks

    • Profile photo of Gemma Stafford on March 31, 2016 at 3:58 pm

      Thanks for your comment, Halima. I haven’t tried using an ice cream machine for this recipe. Try it out and let me know how it goes 🙂

  162. jodie on April 3, 2016 at 6:53 pm

    Hi Gemma! I’ve finally made it over the weekend, really love the texture however, it’s too sweet for my family. Probably would sacrifice on the creamy texture by adding less condense milk. Nevertheless, this is such a great recipe!

    • Profile photo of Gemma Stafford Gemma Stafford on April 4, 2016 at 9:11 am

      Hi Jodi,
      Yes condensed milk is sweet, but you can use an unsweetened version, and add your own sweetness, fruits also cut the sweetness,
      Gemma 🙂

  163. Morten on April 13, 2016 at 2:00 am

    Great recipes, so simple. Its fantastic 😀

    Do you have any notes on storing the ice cream base in the fridge instead of freezing it right away? I want to bring some for my family to enjoy, but the travel is too long for solid ice cream. However, at fridge temp., the travel time should be fine. Im wondering if I could bring the ice cream base, and then freeze at my partens’ place. 🙂

    Thanks.

    All the best.

    • Profile photo of Gemma Stafford Gemma Stafford on April 13, 2016 at 10:43 am

      Hi Morten,
      No! do not do this. Bring the ingredients and make it there, the cream will deflate and it will not give a good result. Thank you for your kind words,
      Gemma 🙂

  164. Anika E. on April 14, 2016 at 11:48 pm

    Is there a particular brand you use for cotton candy flavoring? The ones on amazon have mixed reviews.

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 1:00 pm

      Hi Anika,
      I use lots of different ones, and really do not find much difference between them. Give it a try,
      Gemma 🙂

  165. Amelie on April 20, 2016 at 4:27 am

    Can you make durian ice cream?

    • Profile photo of Gemma Stafford Gemma Stafford on April 20, 2016 at 9:42 pm

      I’ll add it to my list. I think it’s hardtop get it near me except for certain markets.

  166. Temi on April 20, 2016 at 8:36 am

    I am making some now.the flavor is mint chocolate chip. Yum yum yum!?

    • Profile photo of Gemma Stafford Gemma Stafford on April 20, 2016 at 9:53 pm

      Good Luck Temi :). That’s one of my favorite flavors.

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  168. Sarah on April 26, 2016 at 8:44 am

    Hi Gemma….I follow ur recipes and they are just fantastic and super easy… I tried ur no machine vanilla ice cream and it came out very well… But my whipping cream has added sugar and when I add condensed milk it tends to get very sweet…can you plz suggest any idea as to how I control the sweetness of my ice cream

    • Profile photo of Gemma Stafford Gemma Stafford on April 27, 2016 at 7:51 am

      Hi Sarah,
      The only cream which will work for this recipe is full fat cream, from cows milk, which you whip yourself into stiff peaks. The is 49.4% fat content, generally, and has had no additions to it. I do not know how you buy your cream, and I understand that what I can buy is not available everywhere, but it is the only thing which will work for the ice cream recipe. Perhaps make your own condensed milk?? The instructions are here on my website,
      Gemma 🙂

  169. Bonney on April 30, 2016 at 8:08 am

    Hi Gemma, Tried the nutella and mango icecream today and it’s awesome.

    • Profile photo of Gemma Stafford Gemma Stafford on April 30, 2016 at 10:01 am

      Hi Bonney,
      I am really happy to hear that, stay tuned for lots more recipes,
      Gemma 🙂

  170. Mariana on May 4, 2016 at 6:44 pm

    Gemma, I love your ice creams! We mostly make it vanilla flavored, but this week I wanna try a variation of dulce de leche. I’d like to make salted caramel ice cream. How should I do it? Would it be enough adding salt to the dulce de leche caramel?
    Thanks 🙂

    • Profile photo of Gemma Stafford on May 6, 2016 at 11:30 am

      Hi Mariana, that sounds like a good idea. Let me know how it turns out. I would love to see pictures 🙂

  171. Vy on May 10, 2016 at 6:40 am

    Hi Gemma,
    I love your ice cream recipes so much and I would love to see more flavones coming, especially Tiramisu, I suggest… 🙂

    • Profile photo of Gemma Stafford on May 11, 2016 at 11:43 am

      It’s on my list. Stay tuned! 🙂

  172. Brayah.mcdougall on May 11, 2016 at 6:09 pm

    Love every thing you make but I think that you need s’mores ice cream

    • Profile photo of Gemma Stafford Gemma Stafford on May 13, 2016 at 3:12 pm

      ohhhhhhh man! just wait and see whats coming up this Thursday. You’ll will love it.

  173. Eenash Abdulla on May 13, 2016 at 4:44 am

    Is baking powder and baking soda different things

    • Profile photo of Gemma Stafford Gemma Stafford on May 13, 2016 at 3:51 pm

      Hi Eenash,

      There are very different. Although they both are raising agents baking soda has to be paired with an acid to get it to react where as baking does does not. Important things to note when writing your own recipes. 🙂 hope this helps.

  174. Elise on May 14, 2016 at 9:33 am

    Darn it, I completely failed this xD I managed to make the cream and condensed milk part just fine, then I wanted to try to add mashed banana. Without really thinking I ended up adding it in my machine and turning on the whipping and it became runny. I tried to save it with more cream, but it started separating. Since condensed milk is pretty expensive where I’m from and I can’t go to the store and buy new ingredients since the next few days are a national holiday here so the stores are closed, I just put it in he freezer anyway. I’ll just have to see tomorrow if it at least tastes good 😛

  175. Elise on May 14, 2016 at 12:58 pm

    Just wanted to add to my previous comment: How much banana should I use on my second try? And is it safe to eat the over whipped one?

    • Profile photo of Gemma Stafford Gemma Stafford on May 16, 2016 at 1:43 pm

      Hi Elsie,
      Oh dear! well the over-whipped version will be edible, though it may be a little icy.
      Banana freezes really well, and makes a lovely ice cream, or sorbet. You can use it to taste, add it to the condensed milk, then fold the whipped cream through, enjoy!
      Gemma 🙂

  176. Laurence on May 18, 2016 at 8:45 pm

    Hey Gemma,
    I just wanted to ask if it is really okay to use all purpose cream because in some of your ice cream recipe you only put heavy whipping cream
    Thanks!

    • Profile photo of Gemma Stafford on May 19, 2016 at 4:32 pm

      For my recipes that call for cream you can use heavy, whipping, all-purpose or any fresh cream you have access to. Hope this helps 🙂

  177. Eenash Abdulla on May 20, 2016 at 9:11 am

    How do i make vannila icecream☺

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 11:25 am

      Hi Eenash,
      Think I answered this but just in case:
      2 cups (16oz/450 ml ) cold whipping cream (all purpose cream or heavy cream)
      ¼ cup (3 ½ oz/ 100g) cold condensed milk,
      Gemma 🙂

  178. Eenash Abdulla on May 21, 2016 at 4:53 am

    Hi gemma,
    How do i make vannilla icecream ☺

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 11:18 am

      Hi Eenash,
      You add either vanilla extract, or vanilla bean seeds to the base mix which is:
      2 cups (16oz/450 ml ) cold whipping cream (all purpose cream or heavy cream)
      ¼ cup (3 ½ oz/ 100g) cold condensed milk.
      Thank you for being in touch,
      Gemma 🙂

  179. Eenash Abdulla on May 21, 2016 at 9:24 am

    Hi gemma,
    How do i make vannilla icecream☺

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 11:06 am

      Hi Eenash,
      You can add vanilla extract to the ice cream base, though I would prefer to use the seeds from a vanilla pod for this, this is an easy one!
      Gemma 🙂

  180. maty on May 22, 2016 at 3:16 am

    the ice cream tasted really nice

    • Profile photo of Gemma Stafford Gemma Stafford on May 22, 2016 at 11:58 am

      Hi Maty,
      Thank you for letting me know I am happy to have you with us,
      Gemma 🙂

  181. Katja Suvajac on June 1, 2016 at 9:33 am

    Just made the Nutella version (mainly because I only had Nutella at home) and the to-be-frozen mix tasted amazing! Was worth all the hours searching for condensed milk (I’m from Slovenia, where this ingredient is not that common). I’m really excited to see, how the end product will work out. Thanks for the ideas, they are really awesome 🙂 keep doing the great work you do 🙂

    Cheers,

    Katja

    • Profile photo of Gemma Stafford on June 2, 2016 at 3:10 pm

      Thanks so much for your feedback, Katja. I’m really glad you liked these recipes. Stay tuned for more 🙂

  182. Millie on June 3, 2016 at 2:59 am

    I loved the ore ice cream recipie?! We made it last night and it is great! We all thought that it was way better than shop bought ice cream?! Could you show us how to make some carnival themed flavours like bubblegum or some chocolate bar ice creams like Mars and snickers? ?

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2016 at 3:58 am

      Hi Millie,
      Check out all of the flavors here on my website. I will be adding to these as the year goes on. Thank you for your kind comments and for being in touch, I am happy to have you with us,
      Gemma 🙂

  183. Kari on June 3, 2016 at 10:29 am

    Hey gemma!!

    I wanted to make icecream for a party as I have topped in high school.what flavours do u suggest?? Can I use cream with 45% fat?

  184. Karishni on June 3, 2016 at 10:40 am

    Hey gemma,

    Actually i love ur videos but didn’t have time to make them so far.. Actually I’m having a party at my place as topped in high school. What flavours do u suggest? Also that there is a whipping cream available with 45% fat but its not on the cold cabinet. Is that okay? Thanks?

  185. Karishni on June 3, 2016 at 10:49 am

    Hi gemma,

    Actually I want to make an ice cream for a party at my place as I topped in high school…cotton candy essence isn’t available ,can u suggest other flavours? I found a whipping cream with 45%fat but it wasn’t kept in the cold cabinet there? So is it ok?

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2016 at 3:46 am

      Hi there Karishni,
      No! this is not the correct cream. You need fresh dairy cream for this recipe, that is from the chill cabinet, nothing added, just cream from cows milk. I do know this is not available everywhere, sorry. There are a lot of flavor suggestions here on my website.
      Frozen yogurt may be a better choice for you if you cannot get fresh cream,
      Gemma 🙂

  186. minty on June 4, 2016 at 3:01 am

    Hi gemma
    actually we have a party at home as my daughter has topped in her high school. What flavours do u suggest?? Also that in india we find whipping cream with 45% fat but its not in the cold cabinet like the ones u buy. Is that ok?

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2016 at 3:01 am

      Hi Minty,
      The cream is crucial to this. If it is not in the chill cabinet, it will not work for this recipe, sorry.
      I use fresh dairy cream, it will spoil quickly if left out of the fridge, it whips easily, and has nothing added. sorry about that,
      Gemma 🙂

      • Profile photo of Ruqayyah Ruqayyah on June 7, 2016 at 10:38 am

        Hey Gemma everybody like chocolate caramel.

        • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2016 at 11:14 am

          Hi there Ruqayyah,
          These are great suggestions. thank you for being in touch. I am sorry you did not get good results with the blueberry mug recipe. Keep at these recipes, they do work! The strawberry and cream recipe is easy! use the popsicle recipe, and fold the puree through the ice cream base, or do a sorbet!
          I will add your suggestions to my list,
          Gemma :

  187. Profile photo of Ruqayyah Ruqayyah on June 7, 2016 at 10:39 am

    Or a strawberry and cream without eggs.

  188. Johnf788 on June 11, 2016 at 7:52 pm

    Very efficiently written post. It will be valuable to anyone who usess it, as well as myself. Keep doing what you are doing i will definitely read more posts. bdkdecgabegc

    • Profile photo of Gemma Stafford Gemma Stafford on June 12, 2016 at 1:39 am

      Hi John,
      Thank you for your kind input, I appreciate you being with us,
      Gemma 🙂

  189. Profile photo of Eenash Eenash on June 19, 2016 at 10:22 am

    Hi gemma
    Can you please make butterscotch icecream for the next no machine icecream

    • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2016 at 1:24 pm

      Hi there,
      I will add this to my list. You can search for my butterscotch sauce here on my website, it is delicious with ice cream too,
      gemma 🙂

  190. Profile photo of Sachi0510 Sachi0510 on June 20, 2016 at 1:35 pm

    Hi Gemma,
    After my Coffee Frappucchino Ice Cream, I tried this Pistachio Raspberry Ice Cream and it also came out veryyyyy good. Now my Ice cream box is never empty. I just keep filling it with different flavors. Thank you sooooo much for teaching us the best recipes. I served this Pistachio Raspberry Ice cream with “Rooh afza”(Its a non alcoholic concentrated squash which has cooling agents such as rose and can be use in cold milk drinks, cold desserts etc.)

    • Profile photo of Gemma Stafford Gemma Stafford on June 20, 2016 at 2:01 pm

      Oh, that sounds fantastic! Thank you so much for sharing. Make sure to post photos to this page with your results. I’d love to see them!

      • Profile photo of Sachi0510 Sachi0510 on June 22, 2016 at 1:42 pm

        Photo is uploaded. It was under review when I commented. Look at those colors..!! 🙂

  191. Brianna on June 24, 2016 at 9:21 pm

    I finally got all the ingredients and was so excited to try making it! You said it was supposed to be thick, and mine didn’t seem thick enough, so I mixed it more and it turned into clumps. I have no back up ingredients and am quite disappointed that you did’t put a warning. If I freeze it will it unclump?

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2016 at 7:33 pm

      Hi Brianna,

      The warning I give are the very detailed instructions in my videos. Along with a video on how to whip cream . You over whipped your cream and thats where the clumps came from.

      Baking takes practice, concentration and patience. Once you understand what went wrong you won’t do it again.

  192. Profile photo of Tiba sheikh Tiba sheikh on July 4, 2016 at 5:27 am

    Hello Gemma. How r u? I have made pistaschu and russberry ice cream it tastes v gd i have send u my pic but its not uploaded. I have also send u another pic of strawberry cheese milkshake and its also not uploaded. Is it that u dnt like to upload my pics or something else while i make ur recipes with my full heart and all gone superb and i am always v excited to share ur reciped desert pic wd u.

    • Profile photo of Gemma Stafford on July 6, 2016 at 11:04 am

      Thanks so much for your comment. I will make sure to check out your photos and add them to the website 🙂

  193. Vikas shete on July 5, 2016 at 11:43 pm

    nice ,exilant,and supper recipi mam but one thing ples tell me about ice crem.1.i can wipped whole wipped crem and then add condensed milk or i can wipp littel bit and then add condensed millk.
    2.what i do for lums formation in wipped crem ples tell me and thank u so much

    • Profile photo of Gemma Stafford Gemma Stafford on July 6, 2016 at 7:56 am

      Hi Vikas,
      Fresh 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 49.4% 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.
      You whip this cream to soft peaks, then fold in the condensed milk. Check out the video here to clarify,
      Gemma 🙂
      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!

  194. Profile photo of Rachael curtin Rachael curtin on July 7, 2016 at 6:29 am

    hey Gemma if i make one of your brownie recipes and have leftovers could i just add it to the ice cream base and make brownie ice cream (or if its brownie in a crock pot like a fudge sort of ice cream)

    • Profile photo of Gemma Stafford on July 7, 2016 at 1:15 pm

      Yep, that will work. Thanks for your questions.

  195. Athena on July 8, 2016 at 9:39 pm

    Can u make no machine sorbet! Thanks

  196. Mark on July 9, 2016 at 10:54 pm

    Love your no mix ice cream recipe and on camera personality.
    I note that the base recipe calls for 450ml of cream which is then whipped and so increases in volume.
    The individual flavour recipes call for 450ml of the base mix. Does this mean that only part of the original base mix is used for each of the flavours to get the proportions right?
    Thanks, Mark.

    • Profile photo of Gemma Stafford Gemma Stafford on July 10, 2016 at 2:14 am

      Hi Mark,
      Yes, you got it! generally I would make one pint or so of each flavor, and the recipe makes about 3 pints!
      Gemma 🙂

  197. Z on July 10, 2016 at 2:12 pm

    I love all of Gemma’s recipes and I’m always eager to try them out. I tried the mint ice cream, it was good but the mint flavor was very strong and small pieces of mint kept coming in my mouth. Although I put only one bunch, it was too strong. I think next time I will put the extract. No doubt, the ice cream was really good (I especially bought whipping cream for it 🙂 ). I had some left over cream and I made some more vanilla and mocha ice cream from it. I know it will turn out good (still in the freezer). 😀
    Thank you Gemma!

    • Profile photo of Gemma Stafford Gemma Stafford on July 11, 2016 at 2:45 am

      Hi there,
      Thank you for that. You are right, if you prefer do use extracts, especially natural one, for flavor. The coffee/Mocha ice cream is one of my family favorites, I do hope you enjoy it too,
      Gemma 🙂

      • Z on July 11, 2016 at 7:28 am

        Hi Gemma,
        The ice cream turned out fantastic!! Defiantly going to try it again!
        Thanks 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on July 11, 2016 at 1:39 pm

          Hi there,
          This is great, thank you for letting me know,
          Gemma 🙂

  198. Roberta on July 18, 2016 at 11:40 pm

    Somehow I don’t think my ice cream base came out correctly. After I added the condensed milk it never got back to stiff peaks, and almost got to the point of over whipping where the cream only just started to separate. I stopped whipping and placed it in my ice cream container so I’m hoping it will turn out okay.. Any tips or knowledge why it didn’t get back to stiff peaks after the addition of the condensed milk? Would love to know so I can try again, this time with success!

    Thanks!

    Love your videos and can’t stop watching them 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on July 19, 2016 at 1:27 am

      Hi Roberta,
      this sounds like a problem with the 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 49.4% 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. Some people report to me that they have success with a 35% fat content cream, and this may work if it really well chilled before whipping.
      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 is my best guess,
      Gemma 🙂

  199. Athena on July 22, 2016 at 7:52 pm

    Can u make a video on how to make cream puffs and easy macarons because I can never get the hang of making them there tricky. Thanks so much!

    • Profile photo of Gemma Stafford Gemma Stafford on July 23, 2016 at 2:18 am

      Hi Athena,
      both are here on my site. You can search for these in the search box,
      Gemma 🙂

  200. Sabine on July 24, 2016 at 5:15 am

    Hi Gemma,

    I have a question for the Dulche de Leche ice-cream. Here you can buy caramel flavoured sweetened condensed milk in the supermarket. Can I use this instead of simmering a can for 2 hours or will it be different from the consistency? Cheers Sabine

    • Profile photo of Gemma Stafford Gemma Stafford on July 24, 2016 at 11:00 am

      hi Sabine,
      this is the same thing, you just buy it already prepared. Go for it!
      Gemma 🙂

  201. 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.

    • Profile photo of Gemma Stafford 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. (http://www.biggerbolderbaking.com/?s=Condensed+milk),
      Gemma 🙂

  202. 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!!

    • Profile photo of Gemma Stafford 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 🙂

  203. 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?

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

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

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

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

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

      Hi there,
      WOW!
      Sounds very exotic,
      Gemma 🙂

  205. 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

    • Profile photo of Gemma Stafford 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 🙂

  206. 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

    • Profile photo of Gemma Stafford 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.

  207. Profile photo of Minahil  Ishaq 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

  208. Profile photo of LWW 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?

    • Profile photo of Gemma Stafford 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 🙂

  209. 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?

    • Profile photo of Gemma Stafford 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 🙂

  210. Profile photo of Minahil  Ishaq 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

    • Profile photo of Gemma Stafford 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 🙂

  211. Profile photo of Minahil  Ishaq 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

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

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

  212. 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!

    • Profile photo of Gemma Stafford 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. 🙂

  213. 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

    • Profile photo of Gemma Stafford 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 🙂

  214. 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

    • Profile photo of Gemma Stafford 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 🙂

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

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

  216. 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?

    • Profile photo of Gemma Stafford 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 🙂

  217. 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?

    • Profile photo of Gemma Stafford 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)

        • Profile photo of Gemma Stafford 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 🙂

  218. 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

    • Profile photo of Gemma Stafford 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 🙂

  219. Profile photo of Anna Mich 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

    • Profile photo of Gemma Stafford 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 🙂

  220. Profile photo of Eenash 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

    • Profile photo of Gemma Stafford 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 🙂

  221. Profile photo of Eenash Eenash on March 14, 2017 at 3:53 pm

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

    • Profile photo of Gemma Stafford 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!

  222. Profile photo of Kalpana 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 ?

    • Profile photo of Gemma Stafford 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 🙂

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

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

  224. 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??

    • Profile photo of Gemma Stafford 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 🙂

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