Ice Cream & Frozen Desserts

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

4.89 from 453 votes
With just 2-ingredients, my homemade ice cream base can be made into any flavor - talk about a reason to party!
Incredible 2 ingredients No Machine Homemade Ice Cream without

Hi Bold Bakers!

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

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

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

 

WATCH My Other Homemade No Machine Ice Cream Videos:

 

CREATE your own Ice Cream Labels HERE!

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

 

 

 

 

 

 

 

 

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

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Gemma's Homemade No Machine Ice Cream (2 ingredient)

4.89 from 453 votes
Author: Gemma Stafford
Servings: 3 pints
Prep Time 20 mins
Total Time 20 mins
Author: Gemma Stafford
Servings: 3 pints

Ingredients

  • 2 cups (16oz/450 ml ) cold whipping cream, all purpose cream, heavy cream
  • 14 ounces (1 can/ 400ml) cold sweetened condensed milk (fat-free or regular)

Instructions

  • Place sweetened condensed milk in the fridge to keep cold
  • Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
  • Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
  • Now, turn the speed back up high again and whisk until the mixture is thick and stiff peaks.
  • Now you have your ice cream base you can add in your desired flavors and fixing once it is nice and thick. GO NUTS! experiment and enjoy creating something that is all you.
  • Place in a large resealable container and freeze at least 6 hours or overnight before eating. Keep for up to 2 weeks.

Using my base you can make all of these flavors:

Gemma's Pistachio and Raspberry Ice Cream: Homemade Ice Cream (No Machine)

4.86 from 432 votes
Author: Gemma Stafford
Servings: 1 pint
Prep Time 10 mins
Total Time 10 mins
Author: Gemma Stafford
Servings: 1 pint

Ingredients

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

Instructions

  • Combine all of the ingredients together. Taste for desired flavor. Freeze in an airtight container for 6-8 hours. Keep for up to 2 weeks.

Gemma's Nutella Ice Cream: Homemade Ice Cream (No Machine)

4.87 from 422 votes
Author: Gemma Stafford
Servings: 1 pint
Prep Time 10 mins
Total Time 10 mins
Author: Gemma Stafford
Servings: 1 pint

Ingredients

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

Instructions

  • Combine all of the ingredients together. Taste for desired flavor. Freeze in an airtight container for 6-8 hours. Keep for up to 2 weeks.

Gemma's Cotton Candy Ice Cream: Homemade Ice Cream (No Machine)

4.88 from 415 votes
Author: Gemma Stafford
Servings: 1 pint
Prep Time 10 mins
Total Time 10 mins
Author: Gemma Stafford
Servings: 1 pint

Ingredients

  • 2 cups (16oz/450 ml) of Ice cream base
  • 1 tsp Cotton Candy extract (http://www.amazon.com/Cotton-Candy-Fl...)
  • Pink food coloring

Instructions

  • Combine all of the ingredients together. Taste for desired flavor. Freeze in an airtight container for 6-8 hours. Keep for up to 2 weeks.

 

Gemma's Dulce de Leche Ice Cream: Homemade Ice Cream (No Machine)

4.88 from 418 votes
Author: Gemma Stafford
Servings: 2 Pints
Prep Time 20 mins
Total Time 20 mins
Author: Gemma Stafford
Servings: 2 Pints

Ingredients

  • 2 cups (16oz/450 ml ) cold whipping cream, all purpose cream, heavy cream
  • 14 ounces (1 can/ 400ml) sweetened condensed milk (fat-free or regular)

Instructions

  • To make the Dulce de Leche caramel:Peel the paper wrapper off the can of condensed milk if one. Line a small pot with a small tea towel ( this is a cushion for the can and stops the can bouncing around)
  • Place in a few cans and cover with water, up to 2 inches over the cans.
  • Simmer for 2 hours. You can leave them undisturbed for this time.
  • When the time is up, pour off the water and leave the cans to good cold.
  • Inside your can you have lovely caramel. This will keep fresh in the can for months at room temperature
  • Once your caramel is cold proceed making the ice cream base as normal. Taste for desired flavor. Freeze in an airtight container for 6-8 hours. Keep for up to 2 weeks.

 

Gemma's Mint Chocolate Chip Ice Cream: Homemade Ice Cream (No Machine)

4.87 from 431 votes
Author: Gemma Stafford
Servings: 1 Pint
Prep Time 15 mins
Total Time 15 mins
Author: Gemma Stafford
Servings: 1 Pint

Ingredients

  • 2 cups (16oz/450 ml) Ice cream base
  • 2 large bunches of mint (or a drop of peppermint flavor)
  • 1 cup (8oz/ 225g) Chopped Chocolate]
  • A tiny , tiny drop of Green food coloring if desired

Instructions

  • Chop up the fresh mint by hand or in a food processor. Chop until the mint is in small pieces. Combine all of the ingredients together. Taste for desired flavor. Freeze in an airtight container for 6-8 hours. Keep for up to 2 weeks.
  • Category

Gemma's Cookie Dough Ice Cream: Homemade Ice Cream (No Machine)

4.88 from 420 votes
Author: Gemma Stafford
Servings: 1 Pint
Author: Gemma Stafford
Servings: 1 Pint

Ingredients

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

Instructions

  • Combine all of the ingredients together. Taste for desired flavor. Freeze in an airtight container for 6-8 hours. Keep for up to 2 weeks.


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Comments & Reviews

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newest oldest most useful
Hajra
Guest
Hajra
1 month ago

Hi Gemma
This icecream recipe is just awesome. My kids loved it. I made plain dairy & chocolate flavours. Very creamy and yummy.
I want to make cookie dough flavour now, can you guide me what’s this edible cookie dough is? Can I buy it in supermarkets? Or need to make cookie dough myself. I am in UK

HAJRA

Melanie
Guest
Melanie
1 month ago

Hi,

I just tried this recipe. I whipped the cream into soft peaks and then added the condensed milk. But when I whipped them both, the whole mixture curdled and I couldn’t save it. Would you know why?
Thank you

Jyothi
Guest
Jyothi
2 months ago

Hello gemma …i tried your recipie but my ice ream is creamy and not setting up even after freezing it overnight

Pam
Guest
Pam
2 months ago

Hi Gemma – I make your ice cream and give it away as the dessert part of a meal to people going through tough times, or I just make I for friends who love ice cream and rave about how insanely good this is!! My question is, in Canada our condensed milk comes in 300ml cans, what will happen if I use 300 mls instead of 400? Thanks

latjej
Member
latjej
4 months ago

This base ice cream recipe is exactly what I’ve been looking for! Our family loves chocolate chip cookie dough ice cream, but your recipe for that says to get “edible cookie dough.” What do you recommend, since we might want to avoid raw eggs with small kids?

Josette
Guest
Josette
4 months ago

Hi,

I have tried the recipe and it came out real well ad persons enjoyed it.
But i got back one review that says i should make it less cremier. How can i do that?

Maria
Guest
Maria
4 months ago

Hi. I like the useful and fun content on your website, which I was directed to from your YouTube video, and would like to bookmark and keep up with your site. But unfortunately the flashing ads in every corner and middle of the page/site is annoying and super distracting.

Baker123
Guest
Baker123
4 months ago

Hi Gemma! Will fat-free sweetened condensed milk cause the ice cream to lose richness? Thank you 🙂 I am such a big fan!

WADHA AL
Guest
WADHA AL
4 months ago

Hey Gemma, I love this recipe it’s easy and looks delicious, I have question though, how long do you have to mix the cream to make it thicker? like 10 minutes? and how long after I’ve added condensed milk? I need exact timing cause I made it today & it failed altogether :'(

Ekaterina
Guest
Ekaterina
5 months ago

Hi Jemma! I’m from Russia. I have found your Youtube channel when looked for the recipe of the Starbucks matcha frappucino. I really like your site and your channel! Thank you for your ideas and great job! 🙂

Now I’m just exploring your site and finding so many interesting information)

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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