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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!
Below is the master recipe for my Homemade No Machine Ice Cream (2 ingredient)
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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:
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.
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.
Ingredients
- 2 cups (16oz/450 ml) of Ice cream base
- 1 tsp Cotton Candy extract (http://amzn.to/2n8HzLY)
- 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.
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.
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
Ingredients
- 2 Cups (16oz/450 ml) Ice cream base
- ⅔ 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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About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
In your 2 ingredient ice cream (no machine) we were wanting to use cotton candy flavoring. Will that work or does it have to be extract??
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… Read more »
Best icecream ive ever made so easy and theres so much flavours to try
I always use your recipe, Gemma! It’s super easy to follow and gives me unlimited flavours. I do find myself reducing the condensed milk to 300ml (the usual can size here in Canada) because my first batch was too sweet for my liking. Yesterday, I made an avocado ice cream since I have so many of them just sitting on the counter. After making the base, I blended 4 avocados and a banana. Turned out so much better than I expected. In the past, I’ve made cookies and cream, dark chocolate, triple berry, and mint chip, among others. They’ve always… Read more »
I would like to know how I would make orange cream popcycle flavor lol my grandkids want it..what would you think to put in the ice cream to taste like those Orange popsicles
This worked out better than I could have expected! It was so easy! I made three flavors: Rich Chocolate, Raspberry Walnut Chocolate and Vanilla. :0) Absolutely delicious. It was really hard to wait and I may have also eaten a bunch as a it was trying to freeze… :0P
Thanks for sharing. Love your recipes!
Ok, up til now I have been an ice cream snob. I kept saying, “if it doesn’t start with a custard, it’s not real ice cream!” But yesterday, I was in a pinch. I made this with chopped-up bittersweet chocolate. It was AMAZING!!!! Way creamier than custard-based, and super easy too! Gemma, I will never doubt you again! 😀
I love this ice cream recipe and how delicious and easy it is. I wanted to share how I make my mint chocolate chip (or any flavor that you would normally use chocolate chips). I use the chocolate fudge that comes in a jar (not Nutella, though that would work too. This is the fudge ice cream topping you buy for things like hot fudge sundaes). Anyway, I just put some in a bowl and microwave just to soften it, then let it cool. Then I add it to the ice cream base along with a few drops of mint… Read more »
Hey Gemma !! Can you please help me out with mango ice cream recipe ?? how can i make it at home?
Great recipes Gemma! I do have one question about the Dulce de Leche Ice Cream… Will I be using the caramelized condensed milk in place of the regular condensed milk, or will I make the base as usual with one can of regular condensed milk and THEN add in some of the caramelized milk to taste? Thanks!!