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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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4.9 from 57 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 57 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 57 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 57 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 57 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 57 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 57 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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627 Comments

  1. Gertrude Galbano 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 🙂

  2. kyla woods 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 🙂

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

    It looks awsome

  4. 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 🙂

  5. 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 😉

  6. 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 🙂

  7. 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 🙂

  8. 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 🙂

  9. 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 🙂

  10. 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 🙂

  11. 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 🙂

  12. 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 😉

  13. 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 🙂



  14. 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 🙂

  15. 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 🙂

  16. 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?

  17. Jules K 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.

      • Jules K 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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