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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.

 

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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)

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4.85 from 90 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:

4.78 from 76 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.
4.78 from 68 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.
4.85 from 64 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.

 

4.79 from 69 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

 

4.8 from 75 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
4.8 from 70 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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691 Comments

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  1. Max on April 15, 2019 at 11:04 pm

    I can’t wait to make this! Quick question about the Dulce de leche ice cream. So I’ve made the caramel, do I now make the ice cream base separately and add it in. Or add the caramel to the cream instead of condensed milk?
    Sorry if this should be clear I got confused with the recipe cause they’re both condensed milk.
    Thanks in advance for your help!

    • Gemma Stafford on April 16, 2019 at 2:25 pm

      Hi, you add the caramel after you mix up the cream and condensed milk base 😀

  2. Evan on March 18, 2019 at 6:54 pm

    I would like to join in here

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

    I tried it for a second time and bought the same 35%whipping cream. But it took almost 15 mins of whisking. Finally got my result after using a hand blender. I only added 3 teaspoons of Natural vanilla extract. It was perfect just like the video. Although I found the cream gives me a film on my roof of my mouth. Next time i will add some blended fruit, to me it seems to balance out the cream where it doesn’t seem too thick.

    • Gemma Stafford on March 19, 2019 at 3:35 pm

      Thank you for sharing, i really like the idea of adding blended fruit!

  3. Jason on March 14, 2019 at 5:45 pm

    OMG who knew Ice cream could be this easy… and delicious!!! I mixed a batch of your awesome ice cream base but replaced the vanilla extract with peppermint and then stirred in some smashed up Thin Mint Girl Scout Cookies… SO GOOD!!! I’d love your thoughts on how to achieve a delicious salted caramel ice cream!!!

    • Gemma Stafford on March 16, 2019 at 8:46 am

      Hi Jason,
      I am happy when you are happy! 🙂
      You can make this ice cream with Dulce De Leche, then add a pinch or so of salt flakes. (https://www.biggerbolderbaking.com/caramel-corn-ice-cream/) or you could do this one, and there are so many more flavors in the Freezer Section here on the website. Take a stroll through the recipes. I love the idea of the mint and the cookies, very clever!
      Gemma 🙂

  4. Alina Clark on March 5, 2019 at 9:15 pm

    Love this recipe. I stopped buying ice cream from the store in favor of making our own at home. I got into a routine now where i prepare a new flavor during the week so we can enjoy with the family over the weekend. Our latest try is pineapple and another tub with ginger. I also like the fact that i can control the sweetness by adding a bit more heavy cream to the recipe. Love it!!!

    • Gemma Stafford on March 7, 2019 at 4:37 am

      Alina,
      Good woman! that is the idea. Some of the recipes, like the one with cocoa for instance, will have a better sugar balance than others. We are relying a bit on the added ingredients to reduce the sweetness. You are right too, it will tolerate a little extra cream, or even a little coconut cream if you like that.
      I love the idea of the ginger one! yummy,
      Gemma 🙂

      • Saad Haris on April 12, 2019 at 2:39 pm

        Hey Gemma,
        This is Saad from Pakistan. I currently own a ice cream parlour for soft serve and milk shakes. I saw Ur website and YouTube videos, I have tried your strawberry cheese cake and some other flavours they have turned out amazing. I got my family, friends and my office staff to taste it and they were surprised when I told them that I have made this at home coz they thought it’s Hagendaz’s strawberry cheese cake 😎.
        I’m not thinking of taking this to a commercial level by introducing gelato in my ice cream parlour. If you have got any advice for me please do let me know as it will be much appreciated as I’m loving Ur receipies.

        • Gemma Stafford on April 16, 2019 at 5:04 pm

          WOW,that’s incredible, i’m delighted to hear that!

  5. Aaron Frazier on February 15, 2019 at 6:58 am

    Just seen your 6 NEW Ice Cream Flavs.
    Would you be interested in others . . .
    I am a graphic Artist designing new product labels . . . It so happens that I have some completed designs on my Databank.
    I am an unemployed mature age chap that has a flare for design . . .
    I also create and write new story lines ( synopsis or treatments ) for movie producers that I hope to sell and turn into a career.
    Likewise with my new label designs . . .

    • Gemma Stafford on February 15, 2019 at 9:24 pm

      Your work sounds awesome, thank so much for reaching out and sharing your ideas! I hope you give the ice cream recipes a try!

  6. Sidra on February 10, 2019 at 9:28 am

    Hi Gemma .
    Really in love with your recipes .
    Please tell me If I can use fresh cream instead of heavy cream to make this base. ??

    • Gemma Stafford on February 11, 2019 at 1:48 am

      Hi Sidra,
      The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream.
      I think you have a heavy cream in your fresh cream, if this cream whips up well for you, then it will work well in this recipe,
      Gemma 🙂

      • Sidra on February 11, 2019 at 2:09 am

        Hi Gemma. Thank u for your kind advice . It is the same fresh cream I guess , that I got from aldi, clonbawn company, Irish fresh cream, having 38g fat /100ml

        • Gemma Stafford on February 11, 2019 at 3:37 am

          Hi Sidra,
          Yes! it is. Aldi do a couple of creams, a fresh cream and a double one. The double cream is about 49% fat content, very good for many things. The 38% cream will work well for you, it whips up beautifully. I have used both when in Ireland.
          Thank you for your kind words,
          Gemma 🙂

  7. Cindee Grimes on February 9, 2019 at 7:19 pm

    Gemma your channel is awesome!!!! My husbands family is from Ireland and I love the accent. So cute. Anyway he introduced me to Baileys Irish Cream which I love. How much can I put in the ice cream so it wont loose the consistency.
    Go raibh maith agat!
    Thank you
    Cindee Grimes

    • Gemma Stafford on February 10, 2019 at 2:44 am

      Dia duit, tá sean-ainm Gaeilge agat go cinnte! Go raibh maith agat as do chuid focail chineál.
      Good to have you here with us Cindee.
      I think you can swirl this through the ice cream base, perhaps 1/2 way through the freezing.Remember it is largely cream and spirit. You could also whip it into the condensed milk before incorporating into the cream. 120ml/4ozs should work well. I think you could increase the amount of cream too, to balance the flavor, as it may be over sweet, or, add a tablespoon of good quality instant coffee for an extra flavor!
      Experiment with this, we use to pour it on the ice cream at home! naughty, but nice! works well with chocolate too.
      Gemma 🙂

  8. Yannick on February 9, 2019 at 5:58 am

    Hello Gemma, and thanks a lot for these recipes.
    Is it possible to put less condensed milk as i find that it makes the ice cream too sweet ?
    Or will it change the consistency of the ice cream ?

    • Gemma Stafford on February 10, 2019 at 12:47 am

      Hi Yannick,
      You can increase the cream/reduce the condensed milk a little. Yes, this is a sweet ice cream, but the milk will not condense without the sugar. We depend on the additional ingredients to take the sweetness back a bit. Cocoa will do it, coffee too, and some fruits, even pureed avocado! Use what you have local to you.
      I hope this helps,
      Gemma 🙂

  9. Gaby Klinger on January 18, 2019 at 10:28 am

    Hi Gemma!
    just one question, I want to use this base to make like a margarita flavor (I imagine lemon juice and lemon zest) do you think it will get the right consistency?… a couple of years ago I did it with a regular ice cream base (the custard one) but I don’t feel like going throug all that work hehehe)

    • Gemma Stafford on January 19, 2019 at 7:51 pm

      Hi there, that’s a lovely flavor idea, i think a bit of juice and lots of zest with some lemon extract would work very well. Enjoy!

  10. Deziree W on January 6, 2019 at 8:53 am

    I love this recipe. I’ve been experiment with things to add. I recently tried lemon. I crush lemon Oreo’s, and add lemon juice to flavor. I just used bottle lemon juice, might try fresh lemon next time. It turned out awesome. I should have taken a picture of it but we ate it all before I thought about it.

    • Gemma Stafford on January 7, 2019 at 12:44 pm

      WOW, great ideas! That sounds awesome!

  11. Martha A Garcia on December 23, 2018 at 8:10 pm

    I am attempting to make wine ice cream with a bottle of Merlot I made into syrup! Has anyone here ever tried it? Any tips?

    • Gemma Stafford on December 24, 2018 at 12:47 pm

      Oh gosh Martha, I’m not sure how you ould go about that. I think you would need to reduce the sine down to a syrup so it is concentrated flavor.

      Hope this helps,
      Gemma.

      • Martha on December 24, 2018 at 2:18 pm

        I had a batch of wine syrup that I had made earlier from a bottle of merlot (3 cups wine 1 cup sugar) reduced to 1/3. The ice cream came out soft but the flavor is incredible. Next batch I will try reducing further but am really enjoying my first try. I will post pictures in the photo section.

        • Gemma Stafford on December 24, 2018 at 4:58 pm

          Yes, i please i would love to see a photo! Enjoy!

  12. Saudamini Nesargi on October 15, 2018 at 7:07 am

    Hi, i tried this but it just didnt thicked the way yours did. I have put it in the freezer but can i try re whipping it tomorrow?
    Any other suggestions?

    • Gemma Stafford on October 16, 2018 at 9:04 am

      Hi there,
      The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. I am wondering if this is what your issue is?
      Do let me know,
      Gemma 🙂

      • Saudamini Nesargi on October 16, 2018 at 6:45 pm

        Hi, the cream was fresh cream but 25% fat. The ice cream has now frozen but I was hoping you would have some suggestions as to how I can thicken it?
        Will certainly use the 35% one next time!

        • Gemma Stafford on October 17, 2018 at 3:00 am

          Hi there,
          Really not! If you want to thicken it something like arrowroot will be better than a gelling agent, which does not freeze well.
          I have not tried this, and maybe for this batch a whipping as it freezes will break down the ice crystals and allow it to freeze soft, then all will be well.
          I hope this is of help,
          Gemma 🙂

  13. Maryam Bhayat on October 7, 2018 at 8:06 am

    Hi Gemma. If I make my ice cream base, can I freeze it just say because I don’t want to add any flavours right away and take it out like 2 days later to add my flavours.. Will the base be fine or do I have to re- beat it?

    • Gemma Stafford on October 8, 2018 at 2:20 am

      Hi Maryam,
      You are not supposed to re-freeze food, and to incorporate the flavors you will need to soften the ice cream. I do not know, it depends on how much you soften it, you would not re- whip it, just fold in the flavors.
      I hope this works well for you,
      Gemma 🙂

  14. Xiomayra on September 24, 2018 at 9:03 pm

    Hi, if I want to do Almond Rum Ice Cream, should I let the almonds absorb the rum for some time, then do the ice cream base and then add some rum and almonds to the base and that’s it?

    • Gemma Stafford on September 25, 2018 at 1:44 am

      Hi there,
      You can infuse almonds in the rum, as you would for any extract. Chop the almonds finely and cover with the rum. This will take time to develop the flavor. If you are in a hurry then use an extract. Vanilla pods in rum make a great cross flavor too. You need to think about the level of flavor you want. You cannot add a lot of liquid rum to this type of recipe. You could soak raisins in rum and add these, or another dried fruit.
      I hope this is of help,
      Gemma 🙂

  15. Hilao3 on September 19, 2018 at 1:29 pm

    Hi Gemma!
    Im new to your amazing blog, everything looks sooo good 🙂
    I made the ice cream as instructed and it tastes great but way too sweet for me. Tryed to balace it with coffee but still too sweet. How can i make it less sweet? Can i reduce the amount of condenced milk?
    Tnx!

    • Gemma Stafford on September 22, 2018 at 11:54 am

      Hi there,
      Yes, I do know this can be sweet to some taste. You are coming to this at a time when there are a number of great alternative sugars available. Here we use one called Lakanto, but there is Truvia, and Swerve, really all much the same thing, using either monk fruit or stevia for the sweetness, and an alcohol sugar such as erythritol or xylitol, which will caramelize, and behave like real sugar in a bake. This is what matters when you make condensed milk, ans milk will not condense without caramelizing, to a degree. Stevia and Monk fruit will not caramelize on their own, but will be great in drinks and some puddings/custards etc. Do a little research into these products, they are a little expensive at the moment, but for you it would be so worth it!
      We will also be working on this here too, so watch this space.
      Without the stevia and monk fruit sugar, the alcohol sugars may work alone, we need to try it,
      Gemma 🙂

  16. bebe_m on September 18, 2018 at 9:18 pm

    Can the cookie dough ice cream Be made with pre-baked cookies?

    • Gemma Stafford on September 19, 2018 at 1:27 am

      Hi Bebe,
      It depends on the cookie! Some, like oreo, are a hard baked cookie and hold up well in a ‘wet’ mix. Others would dissolve and be unpleasant.
      Why not serve the cookie with the ice cream, or make ice cream sandwiches. (https://www.biggerbolderbaking.com/ice-cream-cookie-sandwiches/) there are other ideas here on the website too.
      Thank you for being in touch,
      Gemma 🙂

  17. Ell on August 17, 2018 at 6:42 am

    I’m meeting a friend this Sunday could I possibly make it on Saturday an not freeze it ten it give it to her to freeze , or I’m seei her at a meal on the 29th could I just take it in like a plastic container which keeps it Coldplay on it however my worry is tha it will melt she will re freeze it an then it will crysitlize. What shall I do do I take it on Sunday for her to freeze or at the meal?

    • Gemma Stafford on August 17, 2018 at 10:47 am

      Hi,

      Yes you can make it on Saturday and then get her to freeze it Sunday. That will work.

      Best,
      Gemma.

  18. John Henry on August 12, 2018 at 10:44 pm

    Will this ice cream base work for thai style fried ice cream rolls? I think a stabalizer is needed or it wont roll up properly and would crystalize. Thanks for the advice!

    • Gemma Stafford on August 14, 2018 at 4:55 am

      Hi John,
      I think you are right! I think it works best with commercial ice creams which have been stabilized. There is a need for this to gel in a sense in order to form a clean roll. I do not think my recipe will do this for you. However, neither would I suggest a stabilizer, though perhaps something like carrigeen moss may work well for you.
      Gemma 🙂

  19. K on August 11, 2018 at 6:45 am

    I found a recipe for sugar free condensed milk. How do you turn that into caramel? Do you just cook it til it turns to caramel?

    • Gemma Stafford on August 12, 2018 at 12:34 am

      Hi there,
      I do not know how you can turn anything without sugar into caramel, it is sugar!
      Tell me about the condensed milk, does it have one of the new age sweeteners? if so it may work, but I do not know,
      Gemma 🙂

  20. Magic1 on August 11, 2018 at 3:44 am

    What will happen if I make no machine ice cream in a ice cream maker

    • Gemma Stafford on August 11, 2018 at 4:30 am

      Hi there,
      there is no point to doing this. This recipe needs two ingredients as a base, whipped cream and condensed milk. Unless you have a professional sized churn the mixture will be too much for your machine, and it may deflate even in small amounts, do not do it!
      Gemma 🙂

      • Ify on May 22, 2019 at 12:40 pm

        I ve a commercial hard serve machine, can this mixture work and how do I go about it

        • Gemma Stafford on May 23, 2019 at 2:24 am

          Hi there,
          I am thinking no! I really cannot advise you on this matter.
          This recipe does not need a churn so it is pointless to use one. The whipping of the cream in my recipe increases the bulk of the recipe, and this will not suit the churn. I am sorry, I think make it without the churn and use that for simple gelato,
          Gemma 🙂

  21. Berna on August 9, 2018 at 2:32 am

    Hi Gemma,
    I would like to continue on the kiwi lemon ice cream question, as it looks like it wiould be a really delicious one.
    Do we just puree the kiwi and add the lemon zest?

    And I have another question: for dark chocolate orange ice cream, could I use orange juice or I should bring candied orange?

    Thanks for your great recipes and very kind and quick replies 😊

    • Gemma Stafford on August 9, 2018 at 4:30 am

      Hi Berna,
      These two questions have a similar answer.
      The flavor of a citrus fruit is in the zest. Use a fine zester/grater to do this and that will give the flavor without the ‘water’ content.
      Use the lemon/orange juice to make a sauce/curd (https://www.biggerbolderbaking.com/lemon-curd/) this makes a great addition to any dessert.
      Kiwi does not have a very strong flavor, and it may be best to serve this separate to the ice cream, perhaps in a little sugar/lemon/syrup. Three parts water/juice to one part sugar, dissolve over a gentle heat then simmer for a few minutes to slightly thicken it. This will keep well in the fridge, and will be a great addition to cocktails too, if you enjoy such things!
      I hope this is of help to you,
      Gemma 🙂

  22. Cheshta on July 27, 2018 at 8:43 am

    Can I make kiwi and lemon icecream ?

    • Gemma Stafford on July 28, 2018 at 10:24 am

      Hi there,
      Kiwi fruit is a delicious thing, and combined with lemon it should be delicious. Use the lemon zest to give the flavor, the juice will freeze like ice, best to use that in a sauce. Look at this one too for the idea (https://www.biggerbolderbaking.com/lemon-meringue-pie-ice-cream/) it may help,
      Gemma 🙂

  23. Min Yeo on July 14, 2018 at 2:35 am

    Hi may I just ask about the measurements (sorry I’m a newbie in this). When it’s stated:
    “2 cups (16oz/450 ml ) cold whipping cream, all purpose cream, heavy cream”
    Does it mean [450ml x 2] or [2 cups total = 450ml] to 400ml of sweetened condensed milk?

    • Gemma Stafford on July 14, 2018 at 3:24 am

      Hi Min,
      No, the measurement is given in three values, each one according to the one you may wish to use.
      I am more concerned about the description of the cream as ALL PURPOSE. If this is not a fresh dairy cream it will not work in this recipe.
      The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These can be described as ALL PURPOSE cream, but it is not right for my ice cream recipes,
      Gemma 🙂

  24. Deana Beecher on July 7, 2018 at 4:43 pm

    I made the mint chocolate chip flavor for a party- it was a hit! I also made banana, coconut, pecan (I called it “tropical”) because that is the stuff I had on hand. So awesome. Everyone thought I was a culinary genius. I’ve decided to allow them to think that. Thanks! 😉

    • Gemma Stafford on July 9, 2018 at 12:54 am

      Hi Deana,
      Yes, I approve, I am sure your friends are a great judge of culinary genius, you cannot argue with that!
      Thank you for telling us about your recipe too,
      Gemma 🙂

  25. Anushree on July 7, 2018 at 2:56 am

    Awesome recipe…. turned out really well….. thanks for sharing…..

    • Gemma Stafford on July 7, 2018 at 10:28 am

      I’m delighted you enjoyed my Homemade Ice Cream recipe. Have you seen my 50+ ice cream flavors?

  26. Rinza on July 2, 2018 at 9:31 am

    Hi Gemma
    Shall I use juice mixer for preparing this recipe instead of electric hand mixer .

    • Gemma Stafford on July 3, 2018 at 1:23 am

      Hi Rinza,
      No, the volume of the cream will be too much for a blender. You can whip cream by hand too, real dairy cream will whip up readily when really cold.
      A strong arm will do it for you,
      Gemma 🙂

  27. Wendy on June 19, 2018 at 10:47 pm

    Hi Gemma,
    I made peanut butter and chocolate ice cream, I had some and the texture was very creamy, rich and very sweet. Should I let it freeze longer or that won’t make a difference? It looks great for milkshakes to cut the sweetness a little.
    Thanks!

    • Gemma Stafford on June 19, 2018 at 11:51 pm

      Hi Wendy,
      I am delighted you made this ice cream.
      When this is frozen it will taste less sweet. Condensed milk is sweet, and adding sweet ingredients will add to this sweetness. Balancing it with other ingredients, such as cocoa, coffee, fruit puree etc. will change this. It is also creamy, though some people also balance the sweetness with a little extra cream. It also tastes sweeter before it is frozen.
      I hope this helps,
      Gemma 🙂

  28. GertrudeGalbano on June 10, 2018 at 5:31 am

    Hi Gemma, I am so excited to try your ice creams, as I love to try new recipes.. Thank you..

    • Gemma Stafford on June 11, 2018 at 3:02 am

      Good! I am happy to hear this, thank you for letting me know,
      Gemma 🙂

  29. kylawoods on June 1, 2018 at 4:42 pm

    Hi Gemma!

    I’ve tried so many of these ice cream recipes and absolutely love them! I was wondering, since I grew up in Brazil, if I could use the same ice cream base to make corn ice cream. It is incredibly delicious.

    • Gemma Stafford on June 2, 2018 at 3:47 am

      Hi there,
      I have heard of corn ice cream, but I have not tried it with this base. I will take a look at this idea, and add it to my list. There are a number of ways to do this. I think if you were to add it to my base you would need to cook it, and puree it first, not sure, I would need to try it,
      Gemma 🙂

  30. Young baker on May 25, 2018 at 4:21 pm

    It looks awsome

  31. Young baker on May 25, 2018 at 4:19 pm

    Can you mix in your toppings at the end?

    • Gemma Stafford on May 26, 2018 at 4:09 am

      Hi there,
      yes, do it as you wish, vary the flavors too, a good idea,
      Gemma 🙂

  32. Naseema on May 23, 2018 at 10:33 pm

    Hi Gemma,
    Can I use store bought heavy cream for this recipe

    • Gemma Stafford on May 24, 2018 at 1:35 am

      Hi Naseema,
      The cream which I use for most of my recipes is fresh dairy cream. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk. Heavy cream, in liquid form from the chill cabinet in your store is perfect for the ice cream recipes. Check the carton. It should be 35% fat content at least, otherwise it will not whip up.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream.
      So, it is really about what your heavy cream is, the name changes from place to place. I hope this helps you,
      Gemma 😉

  33. Ahmed on April 14, 2018 at 9:48 am

    Hello,
    Can I substitute the heavy cream in this recipe for Crème fraîche?

    • Gemma Stafford on April 14, 2018 at 8:19 pm

      HI,

      Unfortunately you can’t substitute cream in this recipe for creme fraiche. For ice cream you need whipping cream.

      Gemma 🙂

  34. Jasmin on April 6, 2018 at 6:40 pm

    Hi gemma! I made your ice creams and it turned out great 🙂 however, i find that while the ice cream is hard, it doesnt have the same cold and creamy feel in the mouth as the store bought ice cream. I used whipping cream, with high fat content and was purchased from the chilling section of the grocery. Why is this so? The flavors are great, but tbe mouth feel is different. I hope u understand what i mean.

    • Gemma Stafford on April 8, 2018 at 12:31 pm

      Hi Jasmine,
      Yes, I do understand what you mean.
      Whipping cream may not be what I use here. The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
      Whipping cream is sometimes not fresh dairy cream, but a manufactured product, from milk fads and milk powder. Do check it out. Dairy cream is always liquid. The higher the fat content too the better the result.
      Not sure what went wrong for you Jasmin, do let me know,
      Gemma 🙂

  35. Phenomenauts on April 4, 2018 at 12:45 pm

    Hi. I discovered this recently and absolutely love it. My family cant get enough of it! I tried four flavours today, nutella, cookies n cream, dulce de leche and plain ol vanilla. My favorite is dulce de leche but I had a question about the Nutella one. I placed it in the freezer for 6 hours and when I took it out it resembled and tasted like chilled mousse. Do you think keeping it overnight will improve the texture?

    • Gemma Stafford on April 7, 2018 at 1:37 pm

      Hi,

      Really delighted you liked the ice cream!!! So the nutella one doesn’t freeze as hard because it has the condensed milk AND nutella so it’s softer than other ice cream and yes can be mousse like. If you want you can hold back a bit of the condensed milk.

      Hope this makes sense.
      Gemma 🙂

  36. Sanjana on April 2, 2018 at 9:45 am

    Dear Gemma,

    I have a few questions.
    1. Can these ice-creams be stored in glass containers? If yes, how long can they be kept in the freezer?
    2. Instead of 2 cups whipping cream, can i use 1 cup whipping cream and 1 cup milk ?
    3. If i reduce the amount of condensed milk, will the proportions change?

    Ps- I followed your recipe to the dot a couple of times, and came out just perfect! Im trying to see if i can reduce the cost, as i think i’m going to be making this regularly! 😉
    Thanks in advance. 🙂

    • Gemma Stafford on April 3, 2018 at 3:21 am

      Hi there,
      Yes, you can store this ice cream in an airtight container, a glass one too, in the freezer, as long as the glass is robust enough.
      The problem with the rest is that if you change this recipe you will have a number of problems.
      1. this recipe works because it is high in fat and low in water content, and the cream is whipped for volume.
      2. If you change this you will get ice crystals in the ice cream, because milk is high in water and it will collapse the cream, which means it should be whipped/churned through the freezing process.
      3. you could reduce the amount of condensed milk, but really then you should increase the cream.
      I think you need to take a look at a gelato type ice cream, it will take a bit of work, but it will suit your need,
      Gemma 🙂

      • Sanjana on April 3, 2018 at 3:25 am

        Okay. I think I will stick to this recipe. I don’t want to compromise on the taste and texture. Love the recipe! Thanks Gemma!

        • Gemma Stafford on April 3, 2018 at 8:56 pm

          Thank you so much 🙂

  37. Amy on March 28, 2018 at 10:31 am

    I love this!! We just tried my first batch of vanilla ice cream and it tastes so fresh. Next is mint chocolate chip. Thank you so much!

    • Gemma Stafford on March 28, 2018 at 11:50 am

      Hi Amy,
      Great! I am really delighted to hear this. Do check out the whole frozen dessert section here for lots of ways to use this. Thank you so much for being in touch,
      Gemma 🙂

  38. renil on March 11, 2018 at 10:10 pm

    Mam, I like your recipes..i want to ty this ice cream recipe..but the problem is that, in our area we are getting fresh cream with 25% fat..can i convert this into full fat cream? or how can i make heavy cream at home? please help..

    • Gemma Stafford on March 12, 2018 at 4:25 am

      Hi Renil,
      NO! the problem is that the cream needs to whip up and hold its shape.
      The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are no fresh cream. I am sorry, it cannot be actually made!
      Gemma 🙂

      • renil on March 12, 2018 at 5:22 am

        thanks for the reply

      • Thanuja on March 29, 2018 at 8:08 pm

        Hey Gemma ..hi..
        You and your recipes are awesome.. I got inspired from your videos and started to learn baking.. still a beginner but the experience is beautiful..

        I would like to mention here that I have tried your ice cream recipe yesterday with 25% fat cream available at our place..and the results are so good..just a little more whipping required..by maintaining the room temperature and utensils to be cool..

        • Gemma Stafford on March 30, 2018 at 2:28 am

          Hi there,
          It is great to have you here with us. I think it is great that you managed to make this ice cream with 25% cream, it should not whip really, as the fat content is so low. It may also create ice crystals in the ice cream, as the water content will be high. If it works well for you then that is really good, well done. I am happy that you are enjoying baking with us,
          Gemma 🙂

  39. Eenash on March 10, 2018 at 9:44 am

    Even though the icecream mix is liquidy the end result looks like yours when scooped so I guess that’s fine 😄 everyone enjoyed, thanks

    • Gemma Stafford on March 11, 2018 at 6:36 am

      Hi EEnash,
      I really do think your cream was wrong, I am sorry, but happy that you managed to rescue it somehow,
      Gemma 😉

  40. Eenash on March 8, 2018 at 3:01 am

    I used anchors 35% fat whipping cream, is that a good brand?

    • Gemma Stafford on March 8, 2018 at 3:24 am

      Hi there,
      I think I answered this Eenash?
      Is this FRESH DAIRY CREAM?
      This is the important question, and I think it is not.
      The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
      Check the label, it should be a liquid cream from the chill cabinet in your store,
      Gemma 🙂

      • Eenash on March 8, 2018 at 6:10 pm

        It is liquid cream and I took it out from the chill cabinet

        • Gemma Stafford on March 9, 2018 at 4:23 am

          Hi there,
          That should be perfect Eenash,
          Gemma 🙂

          • Eenash on March 9, 2018 at 9:22 am

            So this means i whipped it wrong thats why it turned liquid

            • Gemma Stafford on March 10, 2018 at 3:41 am

              Hi Eenash,
              I am relying on your telling me that you are using real dairy cream and condensed milk.
              I am not really convinced that this is so. Fresh cream will remain stable when you add the condensed milk, a manufactured cream will break down.
              I do not know how to know what you are using, you need to check the pack. Fresh dairy cream will have nothing added, nothing taken away, it is liquid cream, and nothing else!
              Gemma 🙂



  41. Eenash on March 6, 2018 at 1:14 am

    Is anchors whipping cream good? It is 35% fat cream

    • Gemma Stafford on March 6, 2018 at 9:57 am

      Hi there,
      Hi there, the problem for me is that I do not get this product, and I am not sure what it is!
      I think it is a manufactured cream, that is made from a milk powder and milk fats, not actually a fresh cream.
      Any cream which is not stored in the chill section of your store is NOT a fresh cream.
      My research suggests that this cannot be frozen! Do check the pack, I really do not know for sure,
      Gemma 🙂

  42. Rukaiyah on March 5, 2018 at 5:08 am

    Hi Gemma,
    Your recipes are simple and amazingggg!!!!!

    For the base can i use whipped cream to substitute heavy cream ?
    Rukaiyah

    • Gemma Stafford on March 5, 2018 at 6:32 am

      Hi there,
      The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
      So, it depends on what your whipped cream is. It should be a liquid fresh dairy cream for this recipe.
      Gemma 🙂

  43. Eenash on March 3, 2018 at 1:17 am

    After I added the condensed milk after whipping it turned liquid can you tell what I did wrong?. I used 35% whipping cream

    • Gemma Stafford on March 5, 2018 at 6:33 am

      Hi there,
      Your cream is wrong!
      The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
      Gemma 🙂

      • Eenash on March 5, 2018 at 6:44 am

        I used anchors 35% percent fat whipping cream . Is that a good brand?

  44. JulesK on February 20, 2018 at 2:47 am

    Hi Gemma. Can I just check I am right in thinking I need to use fresh double cream in the UK and is sweetened condensed milk the same? My family is so excited to make your ice creams as we all love different flavours and all have different allergies/intolerances.

    • Gemma Stafford on February 20, 2018 at 12:50 pm

      Hi Jules,

      Yes you need double cream and sweetened condensed milk. If you find fat free condensed milk you can use that too.

      Hope it works out great!
      Gemma.

      • JulesK on February 27, 2018 at 1:36 am

        Thank you so much for replying. We have planned to make these ice creams as a family, thank you so much.

        • Gemma Stafford on February 27, 2018 at 3:24 am

          Hi Jules,
          Good for you, I hope you enjoy this,
          Gemma 🙂

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