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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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With just 2-ingredients, my homemade ice cream base can be made into any flavor – talk about a reason to party!

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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4.89 from 451 votes
Incredible 2 ingredients No Machine Homemade Ice Cream without
Homemade No Machine Ice Cream (2 ingredient)
Prep Time
20 mins
Total Time
20 mins
 
Servings: 3 pints
Author: Gemma Stafford
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:

4.86 from 431 votes
Incredible 2 ingredients No Machine Homemade Ice Cream without
Pistachio and Raspberry Ice Cream: Homemade Ice Cream (No Machine)
Prep Time
10 mins
Total Time
10 mins
 
Servings: 1 pint
Author: Gemma Stafford
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.
4.87 from 421 votes
Incredible 2 ingredients No Machine Homemade Ice Cream without
Nutella Ice Cream: Homemade Ice Cream (No Machine)
Prep Time
10 mins
Total Time
10 mins
 
Servings: 1 pint
Author: Gemma Stafford
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.
4.88 from 415 votes
Incredible 2 ingredients No Machine Homemade Ice Cream without
Cotton Candy Ice Cream: Homemade Ice Cream (No Machine)
Prep Time
10 mins
Total Time
10 mins
 
Servings: 1 pint
Author: Gemma Stafford
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.

 

4.88 from 418 votes
Incredible 2 ingredients No Machine Homemade Ice Cream without
Dulce de Leche Ice Cream: Homemade Ice Cream (No Machine)
Prep Time
20 mins
Total Time
20 mins
 
Servings: 2 Pints
Author: Gemma Stafford
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.
Recipe Notes

You can use store bought dulce de leche if you wish

 

4.87 from 431 votes
Incredible 2 ingredients No Machine Homemade Ice Cream without
Mint Chocolate Chip Ice Cream: Homemade Ice Cream (No Machine)
Prep Time
15 mins
Total Time
15 mins
 
Servings: 1 Pint
Author: Gemma Stafford
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
4.88 from 420 votes
Incredible 2 ingredients No Machine Homemade Ice Cream without
Cookie Dough Ice Cream: Homemade Ice Cream (No Machine)
Servings: 1 Pint
Author: Gemma Stafford
Ingredients
  • 2 Cups (16oz/450 ml) Ice cream base
  • 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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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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713 Comments

Write a Comment and Review

  1. Jyothi on September 3, 2019 at 12:06 am

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

    • Gemma Stafford on September 3, 2019 at 1:23 am

      Hi there,
      All things being equal, that is the freezer being at the correct temperature for freezing, which is minus 18C, then this has to freeze!
      I cannot think why it would not freeze. I think you need to check the settings, and the coil to ensure that it is dust-free.
      Sorry, I am stumped!
      Gemma 🙂

      • Jyothi on September 4, 2019 at 4:52 am

        Hey gemma ……yay its turned out really well…i must say better than store brought …yummy and fresh …i realized it was freezer setting ..i live in hot and humid country so that was the problem. i decreased the temprature of my freezer and it was a hit …..icre cream is so delicious .i m not gonna buy icecream anymore cuz i can make them at home …hurraayyy …u ate brilliant lady…i love your recipies…huge fan of you

        • Gemma Stafford on September 5, 2019 at 2:38 am

          That is so good to hear, thank you for letting us know, all is well that ends well!
          Gemma <3

  2. Pam on August 17, 2019 at 8:12 am

    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

    • Gemma Stafford on August 18, 2019 at 5:50 pm

      That’s awesome Pam! I love to hear that. Good for you.

      It’s a little difference in weight but honestly your ice cream will still work.

      Best,
      Gemma.

  3. latjej on July 10, 2019 at 3:45 pm

    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?

    • Gemma Stafford on July 11, 2019 at 5:28 am

      Hi there,
      here is a cookie dough recipe, no eggs involved (https://www.biggerbolderbaking.com/crazy-edible-cookie-dough/).
      You can also make this type of thing with coconut flour and almond flour in a ration of 1 coconut flour to 3 almond flour, and that also will be good.
      I am happy you like my recipe, I hope you enjoy the process too,
      Gemma 🙂

  4. Josette on July 4, 2019 at 12:30 pm

    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?

    • Gemma Stafford on July 5, 2019 at 4:57 am

      Hi Josette,
      When there are two ingredients in a recipe it is really difficult to change it. Adding other ingredients to this, such as fruit puree lightens it a bit, but it relies on the condensed milk and cream, which are low in water content, and to freeze soft without using a churn.
      I hope this is of help,
      Gemma 🙂

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