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Homemade Ice Cream Recipe made with only 2 Ingredients - you can make any flavor you want!

Homemade Ice Cream Recipe with Only 2 Ingredients

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Learn how to make homemade ice cream with my easy 2-ingredient ice cream recipe and enjoy any flavor you want, no ice cream machine required!


Hi Bold Bakers!

You don’t need an expensive ice cream machine to enjoy homemade ice cream. My two-ingredient, no-machine ice cream recipe is easy to whip up and so versatile.

Finding your next go-to ice cream will not be a challenge – I have 50+ ice cream flavor recipes and dozens of frozen desserts at my Gemma’s Freezer Section Ice Cream Destination

Watch my video on how to make ice cream!

How to Make Homemade Ice Cream with Only Two Ingredients

My easy homemade ice cream recipe requires just two simple ingredients – heavy whipping cream and sweetened condensed milk. Heavy Whipping Cream is readily available in the United States, and it’s referred to as Whipping/Double Cream in Britain, Slagroom in the Netherlands, and Whipped Cream or Heavy Cream in the Philippines. There is also a heat treated cream from Nestle in large parts of Asia.

In parts of South East Asia, and the Philippines there is a Nestle product, which is called whipping cream. It is made from milk powder and milk fats. It is good for some applications, such as no bake cheesecakes, but not for this ice cream.

Heavy Whipping Cream for my 2 Ingredient Ice Cream Recipe!

 5 Pro Chef Secrets To Making Homemade Ice Cream:

  1. The cream you must use for my 2 ingredient ice cream is high-fat whipping cream. Cream with 38% fat content or higher is perfect! Often called ‘heavy whipping cream,’ this is the best choice to use for my ice-cream. It will double in volume and hold stiff peaks. You can find fat percentages on the carton of cream.
  2. Using a hand or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until SOFT PEAKS form, roughly 3 minutes. You are looking for just thickened cream at this point that is not too firm.
  3. Cold condensed milk is a key ingredient and can’t be substituted. It makes the ice cream softer and scoopable. You can use fat-free or low sugar if you wish. You can also easily make your own at home with my How To Make Condensed Milk (Bold Baking Basics)
  4. Once you have added the condensed milk, on high-speed whip the mix to STIFF PEAKS. That means they will hold their shape and will be firmer than before. Take care not to over whip at this stage or your cream will curdle.
  5. Add in a little vanilla extract at the end. The alcohol in the extract will lower the freezing point making your ice-cream a little softer and easier to scoop. (Think about a bottle of vodka in the freezer?! It doesn’t freeze!)

Get even more Top Tips for Making the easiest Homemade Ice Cream below the recipe.

4.38 from 332 votes
Easy Homemade Ice Cream Recipe made with only 2 ingredients!
Homemade Ice Cream with only 2 Ingredients (No Machine)
Prep Time
20 mins
Total Time
20 mins
 
Learn how to make homemade ice cream with my easy 2-ingredient ice cream recipe - no ice cream machine required - and enjoy any flavor you want!
Course: Dessert
Cuisine: American
Servings: 3 pints
Author: Gemma Stafford
Ingredients
Instructions
  1. Place sweetened condensed milk in the fridge to keep cold.
  2. Using a hand or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until soft peaks form.
  3. Turn off the machine and pour the cold condensed milk into the whipped cream.
  4. Turn the speed up to high and whisk until the mixture is thick and stiff peaks form. Turn off the machine and stir in vanilla extract (optional).
Making Homemade Ice Cream Flavors
  1. Now you have your ice cream base you can add in your desired flavors and fixing. GO NUTS! Try my 50+ ice cream flavors at my Gemma's Freezer Section or experiment with your own flavors and enjoy creating something that is all you. Generally, use two cups ice cream base and add mix ins to create your flavors.
  2. Once you finish creating your flavors, transfer your ice cream mixture to an airtight container and freeze for a minimum of 6 hours or overnight before eating.
  3. Keep stored in the freezer for up to 6 weeks.
Enjoy a Few Initial flavor Ideas:
  1. Strawberry Cheesecake Ice Cream: Mix 1 cup cheesecake into 2 cups ice cream base and add strawberry puree
  2. Honeycomb Ice Cream: Mix ½ cup crushed Honeycomb into 2 cups ice cream base. Don't add too much as it will make your ice cream soft but very yummy.
  3. Cookies and Cream Ice Cream: Mix ⅔ cup crushed Oreo Cookies into 2 cups ice cream base
  4. Mango Ice Cream: Swirl ¼ cup mango puree into 2 cups ice cream base
  5. Rainbow Cake Ice Cream: Mix 1 cup frosted Rainbow cake into 2 cups ice cream base
  6. Birthday Cake Ice Cream: Mix 1 cup frosted Funfetti cake (or cupcake) into 2 cups ice cream base

Watch the Recipe Video!

Recipe Notes

Get 50+ ice cream flavors at my Gemma's Freezer Section Ice Cream Destination.


Top Tips for Making Homemade Ice Cream

1. Sweetened Condensed Milk

Condensed milk is cow’s milk with the water content evaporated off and is the second ingredient in my homemade ice cream. The thick and syrupy milk acts as a sweetener and softens the ice cream, allowing for easier scooping. To make your ice cream less sweet, you can use low-fat or fat-free condensed milk. When making homemade condensed milk, you can replace sugar with alternatives such as honey, agave nectar, and maple syrup. Other sugar alternatives may not work if they are unable to caramelize. Learn more about sweetened condensed milk and sugar alternatives with my simple Homemade Condensed Milk recipe.

Sweetened Condensed Milk recipe

2. Can I Replace Heavy Cream With Milk?

The cream which I use in my no-churn ice cream and for most of my recipes is fresh dairy cream skimmed from full-fat cows milk. At 35% or more fat content, it will whip up well. A liquid cream, found in most chill aisles of grocery stores in the US, and in Europe, it will spoil in a few days even when refrigerated due to a lack of artificial additives. Heavy cream is essential in this recipe and cannot be replaced with milk. In countries where there is no dairy industry, this may be difficult to find. Buffalo milk produces a really good high-fat cream and will be perfect for this.

There are manufactured products, made with milk powders and fats, in places where there is no dairy industry. Although good for some recipes, they are not the fresh cream required in my homemade ice cream recipe.

Homemade Vanilla Ice Cream Recipe

3. How to Make Vanilla Ice Cream & 50+ Flavors

To make my homemade ice cream recipe without an ice cream machine, you start by whipping up cold heavy cream for about 2-3 minutes until the cream forms soft peaks. Once whipped, you add in your condensed milk. Both ingredients should be very cold when combined so that they come together in a perfect marriage.  Add in your vanilla extract, which is optional, at this stage and whip until you have stiff peaks, about 2-3 minutes. Vanilla extract supports the sweetened condensed milk in keeping your ice cream scoopable after it freezes. The alcohol found in extracts keeps the ice cream from freezing hard and makes it soft enough to scoop into your favorite bowl.

With just this base, you’ll be able to make an endless supply of homemade ice cream flavors! It’s also a vanilla ice cream recipe and a blank canvas to make more than fifty of my favorite flavors, all found on my Gemma’s Freezer Section Ice Cream Destination. From classic vanilla, strawberry and chocolate to pistachio kulfi, strawberry cheesecake, Cookies & Cream, tiramisu and green tea, I’ve made a countless variety of ice creams.

Homemade Ice Cream by Gemma Stafford

4. Storing Ice Cream

While vanilla extract keeps your ice cream from freezing too hard, you can leave your ice cream at room temperature, for about 15 minutes, if you decided to omit it or find your ice cream is too hard to scoop. You can store your ice cream in an airtight container for up to six weeks.

5. How to Make Dairy-Free Homemade Ice Cream

Don’t eat dairy? Not a problem! You can make my homemade ice cream completely dairy free with full-fat coconut milk and vegan condensed milk. Learn more about my dairy-free coconut ice cream recipe.

Gemma's Freezer Section Ice Cream Destination

MAKE MORE ICE CREAM FLAVORS!

Get 100+ Ice Cream recipes at my Gemma’s Freezer Section Ice Cream Destination page!

And be sure to rate this recipe when you make it and let me know your flavor suggestions in the comments below.

And don’t forget to follow Bigger Bolder Baking on Pinterest!

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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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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1 Comments

Write a Comment and Review

  1. Estella on August 18, 2019 at 4:34 pm

    I love this ice cream I’ve made different flavors and i made an Oreo ice cream cake just the other day it was wonderful

    • Gemma Stafford on August 19, 2019 at 11:46 am

      I love to hear that, Estella!! Thanks for trying it out an letting me know how you go on 🙂

      Best,
      Gemma.

  2. GrammyE on August 15, 2019 at 10:00 pm

    This recipe is so amazing! The easiest frozen dessert I have ever made. Here is Hawaii, we have an acre of property. My husband loves his garden and he grows avocados, lemons, limes, cacao, pineapple and lilikoi AKA passion fruit. I made lilikoi flavor and then pineapple and coconut. Oh my goodness gracious, unbelievable Since the weather is pretty good even in December, Im going to give pints of ice cream for Christmas gifts. Last year I baked your Nutella brownies as gifts and they were a hit Even though they were any easy bake, this ice cream is more easy plus we are proud to use our home grown fruits. Mahalo Nui Loa for an outstanding recipe. Heck, I might go into the ice cream biz at the small farmers markets here!

    • Gemma Stafford on August 18, 2019 at 2:19 pm

      Sorry for my late reply.

      I’m thrilled to hear that! I adore passion fruit. Thanks so much for trying this recipe out.

      Best,
      Gemma.

  3. Kehau on July 29, 2019 at 10:36 pm

    My husband is an ice cream fanatic. He went on a business trip recently and while he was away I tried your ice cream recipe. I made a tub of the vanilla, a tub with a swirl of mango puree (I had leftover frozen mango and just sieved it) and then made salted caramel sauce to swirl through the final tub. He loved all of them, and said he would never buy ice cream again from the store, this recipe was comparable to the best premium ice cream he’s ever had. He’s a fan! (Me too!). When I tasted the first batch I thought it was too sweet but after letting it freeze overnight, I found it perfect and wouldn’t change a thing. Thank you! I’m going to let the grandkids pick out their personal favourite flavours and make a tub for each specifically for them. I think this is a great family activity and a special treat for birthday parties. Thank you so much, it’s simple but so delicious! I will never buy ice cream again!

    • Gemma Stafford on July 30, 2019 at 8:33 am

      I’m thrilled to hear that! That is really awesome. One of my favorites is butter pecan which you can find in an older xmas post.

      You are spot on about the sweetness after freezing and it is something I forget to mention. Once any sorbet, ice-cream, semifreddo freezes it’s flavor gets a little milder and not as sweet as we tried straight away.

      Thanks for trying it out 🙂
      Gemma.

  4. Kathy on July 28, 2019 at 10:20 am

    This is now my go to ice cream recipe and I have steadily been making your recipes, Gemma!

    I’ve been trying different methods to make it a little less sweet and less rich and have discovered replacing one cup of whipping cream with one cup of full fat sour cream, does the trick for reducing both the fat and the sweetness — with the same creamy goodness.
    I made vanilla bean first and the taste gives a hint of cream cheese icing taste.
    I simply whip the one cup of cream, then the condensed milk and when it forms peaks, I mixed in the sour cream and flavourings.
    Really, really delicious!

    • Gemma Stafford on July 29, 2019 at 3:13 pm

      I’m thrilled to hear that, Kathy! Thanks for trying this out and letting me know.

      Best,
      Gemma.

  5. joanne leznoff on July 25, 2019 at 11:19 am

    My friend told me about her ice cream she makes with mashed bananas as the base, as she doesn’t put dairy into it Here it is:

    Measure liquids by eye depending on the serving size you choose.

    1/2 large Banana
    (Frozen, sliced in Ice Cube Try w/water preferred)
    Add 1 Part Veggie
    2 parts Frozen Fruit

    2 Parts liquid dairy alternative

    Blitz in a blender to preferred consistency.

    • Gemma Stafford on July 25, 2019 at 5:52 pm

      Thanks for sharing this Joanne! Gemma 😊

  6. Mehd on July 25, 2019 at 10:00 am

    Is heavy whipping cream with 35 Percent fat content enough to make the icecream. There is no higher fat content in any brand of cream in my country.

    • Gemma Stafford on July 26, 2019 at 11:56 am

      Yes! That cream is PERFECT for ice cream 🙂

      Best,
      Gemma.

  7. Shona on July 19, 2019 at 9:18 pm

    This recipe first came to New Zealand shores in the form of Margaret Mahy, a very well known NZ children’s author and was her mother’s recipe and was published in a school journal around 1985. I use it all the time but add plain unsweetened yoghurt to it which gives it a nice texture and lightness.

    • Gemma Stafford on July 21, 2019 at 7:49 pm

      Oh interesting, I didn’t know that. In Ireland I found it in the 80’s also printed in a magazine.

      Over the years I’ve gotten a lot better at making it. Great tip about the yogurt.
      Gemma.

  8. Alice Sawicki on July 19, 2019 at 8:06 pm

    hello, I have a question for you regarding the ice cream with condensed m ilk…
    This is my second time making the vanilla ice cream with whip cream and condensed milk and each time I have this fatty, greasy film at roof of mouth with every bit… Is it the whip cream, maybe whipped it too much? I find it very sweet and that greasy taste just does not taste great at all. Any suggestions?

    • Gemma Stafford on July 21, 2019 at 8:18 pm

      Hi Alice,

      What is happing is it’s getting over whipped and then the fats are separating. You are not alone as this odes happen to others.

      Watch this video I just released with 5 tips to the perfect ice-cream. I guarantee you it won’t happen again. https://www.youtube.com/watch?v=C_vFlERUPAI&t=3s

      Best,
      Gemma.

  9. Brianmage on July 19, 2019 at 5:18 pm

    Hello Gemma, my daughter’s (8 and 5) and I watch your videos every night before we go to bed. They absolutely love everything you make and are always saying “Daddy you have to make this.” They wanted me to ask if you had an ice cream recipe for my favorite ice cream. Its’ called Double Chocolate Malted Crunch. It was a flavor at Thrifty’s here in California, now they have it at Right Aid. Also they want to make Peach for their Papa. I promised them I would ask you. 🙂 Thanks so much.
    Brian

    • Gemma Stafford on July 21, 2019 at 8:05 pm

      Hi Brian,

      Sorry for my late reply. I’m thrilled to hear you guys like to watch my videos! I love to hear its family viewing.

      I know Trifty because my husband told me about them growing up. You absolutely can use this recipe here that you comments on to make literally any flavor of ice cream you want.

      Once you make the base you can add melted chocolate and malt balls or pureed peaches to it. Go through this page with the girls and with the 1 base recipe you can make any flavor https://www.biggerbolderbaking.com/homemade-ice-cream-recipes/

      Also watch this before you make your ice-cream. It’s a new video with more tips for my ice cream https://www.youtube.com/watch?v=C_vFlERUPAI&t=3s

      Let me know how it goes 🙂
      Gemma.

      • Brian on August 3, 2019 at 10:24 pm

        Thanks so much for responding to me. I just got done making Cotton Candy I’ve cream. We’ll see how it turns out after Frozen. 2 quick questions, how much is the base supposed to yield? It made more than 2 pint size containers. Also how much vanilla extract do you use?
        Thanks again.

        • Gemma Stafford on August 5, 2019 at 1:45 am

          Hi Brian,
          the yield seems wrong I know, this is because of the air incorporated into the mix, a good yield, it would need to be to make it worth doing.
          I love vanilla, so one to two teaspoons would do it for me. It does tend to point up the sweetness. Cut the sweetness with a fruit coulis, cocoa, etc.
          I hope you enjoy this recipe,
          Gemma 🙂

  10. abush on July 15, 2019 at 8:36 pm

    Gemma,
    I’ve watched several of your videos on Facebook. I love the one for Dog safe Ice cream and have used it a lot for my spoiled boy with several different types.
    I was looking for a recipe for ice cream that would be okay for my niece. She has a rare allergy that make it so she can’t have sugar or gluten. She is also unable to have lactose.
    I saw on your rolled ice cream video that you have coconut substitutes that you use. I made some ice cream for her last year with fairlife milk (lactose free real milk) and stevia as a sugar substitute and it was WAY to sweet. Can you tell me more about this? I saw the condensed milk substitute but is there one for the cream?

    • Gemma Stafford on July 16, 2019 at 3:52 am

      hi there,
      this is indeed a very tricky thing, and I am sorry your niece is having to battle with it.
      We use coconut cream as an alternative to dairy here. The difficulty will be sugar.
      Condensed milk relies on high sucrose or fructose sugars to caramelize, to the softball stage, and this is what thickens the milk.
      sugar substitutes/alternatives, such as Stevia and Monk fruit extract will not caramelize and are indeed super sweet.
      Alcohol sugars will not caramelize to the same degree as sugar, but to some degree, and these are a lot less sweet than the other subs. Mailitol/erythritol/xylitol are in this family of natural sweeteners from plant sources.
      I think it worth researching these alternatives, they will serve your niece well as she goes forward. (https://www.biggerbolderbaking.com/?s=Dairy+free) here oyu will find a lot of dairy free options, but the sugars will remain an issue,
      Gemma 🙂

  11. Deborah Warren on July 15, 2019 at 12:18 pm

    I am wanting to try your 2 ingredient ice cream. A local shop here in Ohio makes a lemon basil ice cream that I am addicted to. I would love to make it at home. What would you suggest for the lemon flavor. It has pieces of fresh basil chopped and stirred in. It is so refreshing. I love your videos and have tried several of the ideas. You make it so easy. Thanks.

    • Gemma Stafford on July 16, 2019 at 2:36 am

      Hi Deborah,
      the flavor of lemon is all in the peel, that means the zest in this case.
      The alternative is to make lemon curd, one of the best things in this world, and swirl it through the base. I have a few curd recipes here for you (https://www.biggerbolderbaking.com/?s=Lemon+curd).
      I hope you enjoy this, it sounds delicious!
      Gemma 🙂

  12. Kiki Damayanto-Amar on July 14, 2019 at 4:47 am

    Hi Gemma..I’ve tried your ice cream recipe twice & I liked it very much. But my daughter said it was too sweet. Can I reduce the condensed milk? Thanks.

    • Gemma Stafford on July 15, 2019 at 1:57 am

      Hi Kiki,
      this ice cream tends to be sweet as the recipe relies on the low water content in the two ingredients in order to freeze without crystals and to be scoopable.
      You can increase the cream a little without too much difficulty, or decrease the condensed milk as you wish, but not too much. The addition of other ingredients, fruit coulis, cocoa, coffee, etc will reduce the sweetness a lot.
      I hope this is of help,
      Gemma 🙂

      • Kiki Damayanto-Amar on July 16, 2019 at 7:48 am

        Thank you, Gemma. One more question. I read that you wrote about the powder whipped cream. Can I use it for your no bake cheese cake & tiramisu?

        • Gemma Stafford on July 17, 2019 at 1:59 am

          Hi Kiki,
          Not too sure – this type of product is made from milk powders and fats. It is designed to be used cold, though it may give problems when blended with another thing. It certainly breaks down when blended with condensed milk – and I am not convinced it will hold up with added cream cheese.
          You can try a little experiment so as not to waste ingredients.
          Do let us know if you try it,
          Gemma 🙂

  13. Smutek on July 13, 2019 at 4:50 am

    Wow, such an amazing recipe!! I was (and am) always bad at kitchen, but I think that I totally nailed that oreo ice cream, all thanks to your excellent explanations 🙂
    Thank you, I think I would like to make an apple pie now:)

    • Gemma Stafford on July 14, 2019 at 2:47 am

      Hi there,
      good job you! I am delighted you got into the kitchen, that is always a great first step.
      Apple pie is all about the pastry. Do follow the instructions, work fast, keep things as cold as possible, do not over wet it, and chill it before baking. Start with a small sample to try this when you master pastry you have it made! (https://www.biggerbolderbaking.com/apple-pie-recipe-perfect/).
      Gemma 🙂

  14. Jennifer on July 10, 2019 at 4:50 pm

    I cannot find nutrition facts for this ice cream recipe. I’m on the keto diet and I want to make it using the homemade condensed milk recipe. I need to know the nutrition facts per serving and especially how many net carbs please.

    • Gemma Stafford on July 11, 2019 at 5:47 am

      Jennifer, this is a challenge for a Keto diet – there is way too much sugar in this recipe for it to be of use to you. The problem is that you cannot substitute the sugar for an alternative no carb sugar, such as erythritol/splends/stevia, etc. The reason for this is that condensed milk will not condense without sugar, it is a step on the way to a caramel, and the sugar alternatives will not caramelize sufficiently.
      The carbs in this recipe are all sugar. Sugar is all carbs, that means, 100g of sugar has 100g carbs.
      I hope this is of help,
      Gemma 🙂

      • Jennifer on July 11, 2019 at 6:14 am

        Thanks for the response. I was going to use an alternative condensed milk recipe using erythritol monk fruit for the sweetener which I read will caramelize. Is that not accurate? The alternative recipe was a link i followed from your ice cream blog. I bought everything but now unfortunately cannot find nutritional information.

        • Gemma Stafford on July 11, 2019 at 2:17 pm

          Jennifer, you can check the recipe again. I updated it for you. Here you go! https://www.biggerbolderbaking.com/sugar-free-ice-cream-dairy-free/ Gemma 😊

          • Jennifer on July 11, 2019 at 2:33 pm

            So it appears to have 15 net carbs per serving. My keto net carb allowance is 15 for the entire day. 😟 Am I reading that correctly? Thanks for the info.

            • Gemma Stafford on July 12, 2019 at 8:41 am

              Yes that is correct. A serving is 85g and you can choose to eat less of that if you’d like.



  15. Lila on July 8, 2019 at 7:17 pm

    We went cherry picking this weekend and had a LOT of cherries that needed to find a home in some (long lasting) food. I just made this ice cream and incorporated some cherries. It was SO EASY! . . . I can hardly wait the amount of time it needs to freeze. Thanks for making this so doable! 🙂

    • Gemma Stafford on July 9, 2019 at 1:57 am

      Hi Lila,
      how lovely! I cannot think of a nicer thing than fresh cherries. If you have enough you can make and freeze pie filling too, imagine how that would taste in the middle of the winter. Cherries, very little water, sugar and lemon juice to spike the flavor. You can thicken this with cornstarch if you like. Soften the cherries in a gentle simmer in the water and lemon juice until tender. Then slake the cornstarch, which means mixing it with a little water, then quickly mix it into the pot and stir, bring back to a simmer and it is done.
      I hope you enjoy this bounty,
      Gemma 🙂

  16. Mary Anderson on July 8, 2019 at 6:28 pm

    Gemma,
    Thank you so much for the perfect ice cream recipe! I have tried a lot of different recipes but you recipe reigns supreme! My family absolute love the Strawberry ice cream I made today and they asked for more. I never comment on anyone’s page but I just had to comment on yours.

    • Gemma Stafford on July 9, 2019 at 2:00 am

      Hi Mary,
      thank you, what is seldom is wonderful they say, so I am delighted that you took the time to review this recipe.
      It is good that you are here with us,
      Gemma 🙂

  17. Dawn Robertson on July 8, 2019 at 6:18 pm

    This recipe has seriously changed my life. I have celiac disease and cannot eat anything with wheat. Because of Gemma I can now make my own ice cream with Gluten Free chocolate sandwich cookies and have my favorite ice cream flavor again! I’ve also made Reese’s Peanut Butter Cup using some PB2 powdered chocolate peanut butter in the base along with roughly chopped Reese’s minis. I’ve made Gemma’s honeycomb and used 1/4 the batch for ice cream and the rest I dipped in melted morsels to eat as crunchy bars. I made a batch with toasted coconut and magic shell chocolate (was my husband’s favorite Blue Bell flavor, now discontinued) and one with balsamic strawberry sauce ribbons and crushed gluten free Schar’s Graham Crackers. This recipe might be the best thing I’ve ever made… thank you Gemma!!

    • Gemma Stafford on July 9, 2019 at 2:04 am

      Hi Dawn,
      I am really happy to have this great review of this recipe. I am further delighted that you are managing this despite the challenge of celiac disease. Thank you for giving us these great ideas, the gluten-free bold bakers will be delighted.
      Strawberry and balsamic is an inspired flavoring for a sauce, love it,
      Gemma 🙂

  18. Denise on July 8, 2019 at 4:26 am

    I can finally make my own Cherry Chocolate Chip Ice Cream that I just loved from the grocery store that they no longer sale. Thanks for another great video

    • Gemma Stafford on July 8, 2019 at 1:29 pm

      Fantastic Denise!

  19. Beth Kelly on July 5, 2019 at 7:22 pm

    Hi Gemma and thanks for the great recipe! Do you have a recipe for pistachio ice cream?

  20. Mrs. Homemaker on July 2, 2019 at 6:24 pm

    This is the best recipe for homemade ice cream EVER! I’ve made a vanilla, mint n chip, cookies’n cream (our family favorite). I’ve made it for many parties at our house and everyone LOVES it, even people that “only want a little scoop,” they always come back for more…and then I tell them it’s homemade and they’re blown away! Thank you for sharing this simple and amazing recipe!

    • Gemma Stafford on July 3, 2019 at 2:29 am

      Hi there,
      you have put a big smile on my face today! thank you. That is praise indeed, and I appreciate this lovely review of this recipe, it really helps other bold bakers to get the benefit of your experience,
      Gemma 🙂

  21. reilavehc on July 2, 2019 at 8:29 am

    Hello Gemma, I actually have an electric ice cream freezer. I’ve been looking for a recipe for homemade ice cream that didn’t involve cooking a custard. I didn’t want to purchase the powder mix either. Can this 2 ingredient recipe be mixed in a churn ice cream freezer?

    • Gemma Stafford on July 2, 2019 at 8:37 am

      Hi! An ice cream machine does two things, it freezes the ice cream and mixes the blend so that there will be no ice crystals in the ice cream. This machine will work for my frozen yogurt recipe and the sorbet one too, but not so much for the ice cream. The ice cream depends on you incorporating air into the cream as it whips, and this then expands and will have too much bulk for a domestic ice cream machine. You should look up some suitable recipes for gelato, for instance, that will be great in this appliance.
      I hope this is of help,
      Gemma 🙂

  22. Fauzy Wan on July 1, 2019 at 2:27 am

    Hello Gemma, thank you for your prompt reply, recommendations and the suggestions for the Kulfi ice cream. I did not expect such a quick and detailed reply. You are just fantastic. Thanks again and I will try out the recipe that you recommended.

    • Gemma Stafford on July 1, 2019 at 8:38 am

      You are most welcome!

  23. Angela M Curry on June 30, 2019 at 1:25 pm

    Gemma,
    I love this easy to make the recipe, but in my first time making it ( we wanted Chocolate) it was delicious but my husband and both thought it tasted like a frozen chocolate mousse and not ice cream. Did I overwhip mine or is that just the silky texture I should expect? (My husband is a nut about ice cream but not a fan of puddings or mousse.

    • Gemma Stafford on July 1, 2019 at 6:23 am

      Hi Angela,
      Ice cream is a real boy thing for some reason!
      When this ice cream is made with 35% fat fresh dairy cream and condensed milk it should not feel too light and mousse-like. I cannot say I heard this before, and I am not too sure why it is happening for you. The chocolate should not have altered it either, especially if you are using a 70% ish cocoa solid version. I do not think you over whipped it either as it would have separated if you did so.
      Sorry, Angela, I am stumped!
      Gemma 🙂

      I am sorry, I am puzzled! I do not think it was to do with how you whipped it either, if it were over

  24. Fauzy Wan on June 30, 2019 at 1:42 am

    Hello Gemma, wonderful recipes and it works so well, but first, I wonder if there is anyway to add a little “body” to the ice cream as it is fairly light and fluffy. Second, any suggestion as how to make cashew ice cream. I have looked at many Vegan recipe and it almost usually add coconut milk -which have a very distinct tastes or the recipe would recommend using an ice Cream machine. Any suggestions??

    • Gemma Stafford on July 1, 2019 at 1:58 am

      Hi there,
      I think the light and fluffy ice cream has something to do with the cream you use! I find this one to be rich and dense.
      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.
      I think you will like this recipe (https://www.biggerbolderbaking.com/indian-ice-cream/). This is a traditional Indian flavor, and you can adjust the spice to your own taste. You can also add a swirl of raspberry sauce which always works well with pistachio.
      I hope this is of help,
      Gemma 🙂

  25. Nancy on June 26, 2019 at 5:29 pm

    Made wonderful vanilla and chocolate ice cream with this recipe (using home made sweetened condensed milk) Just saying – the vanilla ice cream makes amazing root beer floats!

  26. Gitika on June 26, 2019 at 3:30 am

    Hi Gemma, i love your frozen desserts recipies and I’m planning to make the ice creams tonight. The one base ,many flavors recipie. The above video has the proportions for honeycomb, cheesecake , mango etc flavors.
    What would the proportions be for strawberry, chocolate and coffee ice cream if we were to make it like the above flavors using 2 cups of the base.?
    Awaiting your reply eagerly as I need to make it by tonight.
    Thankyou.

  27. Faizan on June 26, 2019 at 3:09 am

    Which cream would you recommend people in South East Asia to use?

    • Gemma Stafford on June 26, 2019 at 2:31 pm

      Hi Faizan. It depends what you have available where you are. I have heard Bold Bakers from the Philippines used whipping cream from brands including ARLA; EMBORG; and ANCHOR. Fresh whipping cream is what is best. There are those whipping creams that are made from milk powder and milk fats. It is good for some applications, such as no bake cheesecakes, but not for this ice cream. Hope this helps

      Gemma

  28. Padmini on June 24, 2019 at 6:41 pm

    Hi Mrs. Stafford,
    I’m a big fan as your recipes are wonderful. I got enrolled in your online frozen desserts baking class on blueprint but I have no churner, can I use the custard based ice cream mix in a vitamix blender on a frozen desserts setting?

    Thanks,
    Padmini

    • Gemma Stafford on June 25, 2019 at 2:19 am

      Hi there,
      I am delighted you are going to make your own ice cream, this was made for generations without a churn.
      If you are making a gelato, then this is a custard based ice cream, and the custard can be made in the Vitamix. Your instruction book will tell you about this. The churning, however, is a different thing. Having made the custard you would chill it, then freeze it in a shallow container, then revisit it every hour or so to stir it. This is what the churn does, it keeps the ice cream moving as it freezes in order to break up the ice crystals, for silky smooth ice cream.
      When it is too thick to stir it is done, remove to a storage container, cover down well and freeze.
      This is one of those things that seem like a lot of work until you try it, then it is so worthwhile.
      I hope this is of help to you,
      Gemma 🙂

  29. Gail Plaskiewicz on June 19, 2019 at 7:11 pm

    I’d love to try this since I don’t have an ice cream machine. However, my hand mixer doesn’t have a whisk attachment. Can I do it without that? Since my mom loves chocolate ice cream, could I add cocoa powder to make it chocolate? I’d love to try this but will it work without the whisk? Thank you for all the ice cream recipes!

    • Gemma Stafford on June 20, 2019 at 1:56 am

      Hi Gail,
      Yes! this is perfectly fine for this recipe. An electric hand whisk is one of the most useful things in the kitchen.
      You can add about 5 teaspoons of good unsweetened cocoa powder to the base. You can dissolve this in a little boiling water if you wish, but very little water. A little vanilla too will soften the flavor, and a teaspoon of coffee will enhance the flavor further if that is something you or your mom would like. Remember you can divide this base too, make a few flavors to try it out. (https://www.biggerbolderbaking.com/homemade-chocolate-ice-cream/) this recipe uses real chocolate, you can try that one too. See all of the ice cream flavors in the Frozen Dessert section here on the website.
      Enjoy!
      Gemma 🙂

  30. upendo mwasha on June 19, 2019 at 4:27 am

    I want to start making ice cream at home and making a business later. what items should i buy first. kindly advice.

    • Gemma Stafford on June 19, 2019 at 3:52 pm

      Hi Upendo! Best to have the best ingredients you can find and a good working freezer. With my recipe, you only need fresh dairy cream and condensed milk. Goodluck! Gemma 😊

  31. Sultanah on June 18, 2019 at 7:38 am

    Hello Gemma, thank you so very much for this wonderful and easy to make recipe. I finally made my ice cream at home. I measured 240ml of powdered whipping cream and mixed with 2/half tin of full cream evaporated milk. I den refrigerated it. After some minutes i blend it to get dat creamy paste. I kept it aside and measured 450ml of cold condensed milk n added to the whipped cream. I divided d ice cream base in 4 places. I added my vanilla extract on one portion ,strawberry on d other portion, diced chocolate on d 3rd portion n lastly biscuits on d remaining portion. The look n taste was incredibly amazing. The only problem with my ice cream is that it was toooo sugary…. So my question here is dat how do u i lessened d sugar in the whole mix? Thank you so much n God bless you. Love you!

    • Gemma Stafford on June 18, 2019 at 11:37 am

      Hi there,
      I have no idea how that would have worked! A lot of changes here. Generally, my recipe is just two base ingredients, fresh dairy cream, and condensed milk.
      I do not know how this turned out when frozen, I would like to hear about that too, this is not a low ‘water’ mix unless you did not add water to the powdered cream, I am a little confused!
      The next issue is the sweetness, this is coming from the condensed milk, and it has to be sweet to condense. As your recipe is not mine I am finding it difficult to evaluate it, I am sorry.
      Gemma 🙂

  32. Jacqueline ponyard on June 16, 2019 at 6:42 pm

    How do you get the butter pecan to taste buttery? Like in the store I tried it one time didn’t use condensed milk and it really tasted like vanilla ice cream even though I did use butter in that recipe

    • Gemma Stafford on June 17, 2019 at 10:08 am

      Hi Jacqueline! Check out my butter pecan ice cream recipe. I do add real buttered pecans in this one 😉https://www.biggerbolderbaking.com/homemade-holiday-ice-cream/

  33. Claudia Hamilton on June 16, 2019 at 5:07 am

    Hi Gemma, Love you web site. I have two questions for you.
    1. I know how to make the base, but before I start mixing what flavor, do I use the whole base to make one flavor?
    or do I cut the cream base in half and make two different flavors . (You never said how much base to use for 1 flavor.
    2. When making ice cream how do I know how much (amount) of cookies or fruit to add into the base to make the ice cream.

    • Gemma Stafford on June 17, 2019 at 9:21 am

      Hi Claudia! Thanks for this. This base recipe will yield you more or less 3 pints of ice cream. You can choose to split the base into 2 or 3 and then make different flavors. All the flavors I have are in the frozen dessert section (https://www.biggerbolderbaking.com/homemade-ice-cream-recipes/) You can explore and find recipes you’d like to try and in each recipe, I’d have how much mix-ins you need. Hope this helps. Gemma 😊

  34. Kamryn on June 14, 2019 at 6:32 pm

    Hello!
    I was wondering, I’d like to add raspberry fruit spread to the ice cream to give it a cotton candy flavor. How much should I add, and how would this effect the ice cream? The spread is Simply Balanced brand.

    • Gemma Stafford on June 15, 2019 at 2:02 am

      Hi there,
      I am finding it hard to find the ingredients for this, but I think it is just fruit and sugar alternatives, which of course you could make yourself. That said, it will be best to swirl this through the ice cream base, like a ripple. I presume it is soft, like a sauce, rather than set like a jam. (https://www.biggerbolderbaking.com/raspberry-sauce-3-ingredients/) if so then about a 2ozs/1/4 cup, in the base and swirled through with a table knife. Remember water content freezes hard, so it will have a different texture to the base when frozen. You can divide the base too and try one with this flavor, and other flavors too. Coffee or cocoa will be great, but you can take a look at the Freezer Section here on the website.
      I hope this helps,
      Gemma 🙂

  35. Dianna Solomon McDaniel on June 13, 2019 at 11:29 pm

    Hi Gemma, I made your homemade ice cream and I added diced peaches and rum extract, along with the vanilla extract. It turned out really well, except that I added 1 1/2 tsp. Of rum extract and it was a bit strong,but it was still delicious!😊 I will cut back to about 3/4 tsp. Next time.

    • Gemma Stafford on June 14, 2019 at 12:48 am

      Hi Dianna,
      well done you, it is great that you are rocking this up for your own use. One of the ways to get a good rum flavor is to make an extract, that is vanilla and rum, you can see how here (https://www.biggerbolderbaking.com/homemade-extracts/). This will give you a fabulous flavor with the natural rum notes.
      Thank you for letting us know,
      Gemma 🙂

  36. Naim on June 13, 2019 at 8:24 pm

    Hi gemma, may i ask, is the 35% fat content that u mentioned for the cream is MILK FAT content or just regular fat content?? Hope you can help me, im from malaysia btw, tqsm❤️😊

    • Gemma Stafford on June 14, 2019 at 1:20 am

      Hi Naim,
      Greetings to you in Malaysia.
      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. These will NOT hold up in this ice cream recipe.
      Your store manager should be able to tell you which cream they have available. The fat of milk is cream, full-fat milk will have a fat content of 3.5%. When this is skimmed from the milk you have all cream, with high-fat content. Buffalo milk can have a fat content of up to 7% or so, that is really rich.
      I hope this is of help,
      Gemma 🙂

  37. Shiraz Bernat Boianjiu on June 13, 2019 at 12:04 pm

    Hi,
    I made the oreo ice cream and I must say………PERFECT!!!!!!!
    How can I get new videos the mail?

  38. ANU on June 10, 2019 at 5:36 am

    Can I use non dairy whipping cream this ice cream?

  39. Patricia Chio on June 9, 2019 at 8:25 pm

    Hi Gemma, I just found you two weeks ago, and I already change Netflix for your videos, I am wayyyyyy behind and still so many videos to see.
    You already teached us how to make ice cream and de cones. Today, I use a friends Recipe to make hard shell chocolate, and it was amazing. Since you are an excellent teacher, that show us how to make so many things from scratch, I think that this Will be an excellent addition to your Recipes.
    Just 1/3 cup of coconut oil (the one that is white) and 1cup of chocolate chips. Just melt them together and thats it.
    It works perfectly for chocobananas, and I am sure that you will fine other ways to use it or even, improve the recipe.
    I hope that I explain myself since english it is not my native language.
    Greetings from MEXICO

    • Gemma Stafford on June 11, 2019 at 3:11 pm

      Well done you! Thanks for sharing these tips! Baking / cooking is a universal language, so that makes things easier for Bold Bakers from all over the world. Gemma 😊

  40. noorull on June 7, 2019 at 6:10 pm

    hi Gemma can i use whipping cream instead of heavy cream.

    • Gemma Stafford on June 8, 2019 at 12:21 pm

      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. If this is what you have it will collapse when you add another ingredient to it, it is not suitable for ice cream.
      I hope this helps,
      Gemma 🙂

  41. Wendi on June 6, 2019 at 11:31 am

    I made a lower fat ice cream and it is amazing! I’d accidentally purchased Light Cream instead of Heavy Whipping Cream (US cream) and after a good ten minutes mixing (sloshing) on high, I realized this wasn’t going to stiffen like the heavy cream does. But I mustered through and so glad I did! I keep a can of condensed milk in the fridge for sudden ice cream urges and I had a Fat Free variety this time. After mixing it thoroughly, I added 1 tsp of vanilla extract and 1 tsp of vanilla bean paste (so handy to keep in the pantry). I poured it into my freezer container (it was runny) and waited 24 hours. Not firm so I put it back. After 48 hours I had a lovely, light and delicious vanilla ice cream. I usually whip up a batch before bed so it’s ready for the next night’s desert but in this case, patience paid off! I can’t wait to make a chocolate version (probably with some peanut butter added because that is just super yummy). Thank you for all of your wonderful recipes! It’s changed how I bake and after we watch your videos together, my girls get so excited to join me in the kitchen.

    • Gemma Stafford on June 7, 2019 at 10:49 am

      Hi Wendi,
      Well, this is a game changer for all of us! Wow, who knew!
      Thank you so much for sharing this with us, I am adding it to my list of FAQs about cream/ice cream.
      I had no idea that this would work. I suspect the cream was about 25% fat content. If it were lower I think you would have had an issue with ice crystals. I can retire now, so many bold bakers experimenting and giving us the benefit of their experience. Thank you, and the girls.
      Keep us informed!
      Gemma 🙂

  42. Reby on June 6, 2019 at 11:16 am

    I don’t know what I did wrong. It was good till I pour the condensed milk. It got watery and looks crumbly. I mix a container of frozen whip cream and add the lady finger and chocolate and whip it more. It became smooth but still watery. I just made it an hour ago. See how it looks like after 6 hours in a freezer.

    • Gemma Stafford on June 7, 2019 at 10:45 am

      Hi there,
      I do not know where you live, but this sounds like an alternative cream.
      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 sorry, it cannot be actually made!
      In the Philippines:
      Hi this is in response to Toni’s I’m also here in the Philippines what I use is whipping cream with 35% fat content look for these brands in the chiller section ARLA; EMBORG; and ANCHOR

      I do not know which creams are dairy cream in India. Amrit seems to be one, and Amul too I think, but I am not sure. This too from a follower: I’ve used Milky Mist Cream for all recipes that need heavy/whipping cream eg. Mascarpone, Homemade ice cream etc. Please add it and recommend it for all Indians.
      Your store manager should be able to advise you too.
      In Dubai I am told PUCK whipping cream is very good. (Puck Cream Pure and Natural is described as plain flavored Danish cream. It contains fresh cream from cow’s milk, butterfat (minimum 23 percent), vegetable thickeners (soybean oil, sodium alginate, and locust bean gum), and salt. The product is solely preserved by sterilization.) not for ice cream!
      I know this is really disappointing, but there are just two nigredients in this base, they have to be the right ones.
      Gemma 🙂

      • David on June 11, 2019 at 8:33 am

        Will this work in an electric ice cream machine?

        • Gemma Stafford on June 11, 2019 at 9:36 am

          Hi David!

          An ice cream machine does two things, it freezes the ice cream and mixes the blend so that there will be no ice crystals in the ice cream. This machine will work for my frozen yogurt recipe and the sorbet one too, but not so much for the ice cream. The ice cream depends on you incorporating air into the cream as it whips, and this then expands and will have too much bulk for a domestic ice cream machine. You should look up some suitable recipes for gelato, for instance, that will be great in this appliance.
          I hope this is of help,
          Gemma 🙂

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