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

Homemade Ice Cream (No Machine) 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 original 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.

Homemade Ice Cream Recipe with Just Two Ingredients

My easy homemade ice cream 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!

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 scoopability. 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

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

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

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.

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.

4.49 from 169 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: Homemade Ice Cream Recipe
Cuisine: Dessert
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
Recipe Notes

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

 

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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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792 Comments

Write a Comment and Review

  1. Angie on October 21, 2018 at 1:51 pm

    Can i make it in a icecream machine anyway?

    • Gemma Stafford on October 21, 2018 at 2:15 pm

      Yes you can Angie. Thats fine.

      Best,
      Gemma.

  2. Bobbi on October 20, 2018 at 3:53 pm

    Oh my! This is so good and so easy I am sure it must be illegal ;). I made the plain vanilla to serve over brownies. I am glad I had guests otherwise I would have sat down with a spoon and finished it all myself. Can’t wait to try some of the other flavor combinations.

    • Gemma Stafford on October 20, 2018 at 8:08 pm

      I’m delighted to hear that Bobbi 🙂

      Best,
      Gemma.

  3. Scottishchipmunk on October 20, 2018 at 4:51 am

    Straight forward, simple ingredients (ie you’ll have them in or are easy to get). FANTASTIC

    I made this, rather doubtful admittedly, but super shocked – I made ICE CREAM, with no machine Y E A H

    Don’t think I had 3 pints worth, but still split it into 4 x 250ml (approx).

    1 – added a few drops of purple grape flavouring. (In Scotland we don’t have anything with purple grape but I love it)
    2 – added a few drops of peppermint oil and choc chips
    3 – a few drops of cheesecake flavouring and crushed digestive biscuits
    4 – a few drops of candy floss flavouring and melted marshmallows

    Won’t be buying ice cream again. Now I need to try making your essences and stick to natural flavourings.

    T H A N K Y O U so much Gemma, for sharing your skill and knowledge. I’m hooked. 😀

    • Gemma Stafford on October 20, 2018 at 7:56 pm

      Aw I’m really delighted to hear that :). Thanks for trying it and letting me know.

      Best,
      Gemma.

  4. Karen on October 20, 2018 at 4:23 am

    Made the ice-cream base – can’t believe how creamy and smooth it is. I don’t think I’ll be buying pre made ice cream again. SOOOOOO simple and easy to make.

    We split it into 4 portions and each added our own (with what we had lying around). One just had a few drops of purple grape flavouring (we don’t get purple grape anything here in Scotland). One was a few drops of peppermint oil and choc chips. Another was candyfloss flavouring and melted marshmallows and last but not least was crushed digestives and a few drops of cheesecake flavouring. AMAZING.

    Don’t think we managed 3 pints worth though, so not sure where some of the quantity went – but delighted.

    I am following you on FB and really enjoying the videos that are popping up. So looking forward to trying ALL the other things you have shown us. THANK YOU for sharing your knowledge and skill with us. xx

    • Gemma Stafford on October 20, 2018 at 7:56 pm

      Hi Karen,

      I’m delighted to hear that :). That makes me very happy. And thanks for being apart of the community.

      Best,
      Gemma.

  5. Cindy on October 16, 2018 at 4:08 am

    Hello Gemma

    I have tried a few of your ice-cream recipes and they came out PERFECTLY!!
    I am loving all your recipes all the way from South Africa.

    I would like to make Unicorn coloured ice-cream, what colouring product do you suggest i can use in the ice-cream base?

    Thank Cindy

    • Gemma Stafford on October 17, 2018 at 4:28 am

      Hi Cindy,
      Thank you for your kind words, and for being here with us.
      I think you can use a good quality paste/gel/powder. I use this one (http://amzn.to/2BP8Oj2) but there are others, Wilton do a good range too.
      The issue with using natural colors will be that the ice cream does not like to have added water, as that freezes hard, like ice! A strong paste/gel or powder wil lbe best, and you can flavor the colors too with extracts. All good, let us know how you get on with this, show us a photo!
      Gemma 😉

  6. Dimple on October 15, 2018 at 1:36 am

    The whipping cream u have used is sweet?

    • Gemma Stafford on October 16, 2018 at 8:15 am

      Hi Dimple,
      NO! 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.
      There are products which say ‘Whipping Cream’ but these will not work in my ice cream recipe. Fresh dairy cream only, nothing added, nothing taken away!
      Gemma 🙂

  7. Krysta and willow wolfangel on October 9, 2018 at 1:50 pm

    I made this with my 4 year old daughter. We made homemade sweetened condensed milk to begin. The ice cream came together perfectly! It was 100% better than traditional ice cream made in a mixer….and it was better than store ice cream. We made a simple vanilla to be sure the recipe worked. Wow it was so delicious! We are making a second batch a week later but this time we will add in homemade buckeyes!

    • Gemma Stafford on October 10, 2018 at 9:56 am

      Hi Krysta.
      I am happy to have you and your daughter baking with us, it is a great thing to do together, and really you become her teacher. This is how I started, for better or worse!
      I am delighted that you managed all of this recipe at home, well done you, thank you for this great review,
      Gemma 🙂

  8. Katy Britt on October 7, 2018 at 4:40 pm

    I couldn’t find butter peacan. It’s my mom’s favorite, it would be great to make it at home.

  9. Kiki on October 7, 2018 at 11:22 am

    Hi Jemma, tried the condensed milk recipe today and it was awesome, used it to make my two ingredients ice cream, and it tasted so good. Thank you Jemma.

    • Gemma Stafford on October 7, 2018 at 2:54 pm

      I’m delighted to hear that!!! Thanks for trying it.

      Best,
      Gemma.

  10. Sheila Odahlen on October 7, 2018 at 9:16 am

    I searched your sight for French Vanilla ice cream, and did not see it. I would love to have a recipe for it, if you can help. Thanks a lot.

  11. ShirleyThomson35 on October 4, 2018 at 8:41 pm

    Hi Gemma,
    I have searched your web site several times and cannot find the quantities of cream and condensed milk. Can you please help?
    Shirley
    New Zealand

    • Gemma Stafford on October 5, 2018 at 1:36 am

      Hi Shirley,
      The quantities are with every ice cream recipe! lol.
      I do not know why people miss this, and you are not the only one, it is a regular question!
      here you are: This is the Vanilla ice cream recipe.

      2 cups (16oz/450 ml ) cold heavy whipping cream (all purpose cream or heavy cream)
      14 ounces (1 can/ 400ml) cold sweetened condensed milk (fat-free or regular)
      2 teaspoon vanilla extract
      1 vanilla bean pod
      I hope this is of help to you,
      Gemma 🙂

      • Andem Nina Bassey on October 7, 2018 at 10:13 am

        If I don’t have the vanilla pod anyway in my country, can it be optional. Thanks for an amazing blogs plus YouTube channel that is very educational in the cooking/baking aspects.

        • Gemma Stafford on October 7, 2018 at 3:11 pm

          I’m delighted to hear that!!! Thanks for trying my recipes. Yes it absolutely can be optional. Vanilla extract however is important.

          Best,
          Gemma.

  12. Kiki on October 2, 2018 at 6:18 am

    Hi Jemma, always loves your simple recipes, do you have a simple recipe for ginger cookies? Would greatly appreciate one. Thank you.

    • Gemma Stafford on October 4, 2018 at 6:21 am

      Hi Kiki,
      (https://www.biggerbolderbaking.com/homemade-gingerbread-men/) this is a simple recipe, you do not have to make it into men!
      Hope you like this recipe,
      Gemma 🙂

      • Kiki on October 7, 2018 at 11:48 am

        Thanks Jemma will try it and I try the ice cream recipe with the condensed milk recipe and it tasted great. Thanks.

  13. Melissa Oriley on September 29, 2018 at 11:00 pm

    Can you use an ice cream maker with this recipe?

    • Gemma Stafford on October 1, 2018 at 1:53 pm

      Melissa, no!
      This recipe is designed to be used without a machine, it is too bulky for it.
      There are so many recipes for the machine, google some, enjoy using it,
      Gemma 🙂

  14. Mayanka Khetarpal on September 27, 2018 at 6:07 am

    Hi Gemma,

    In India we have Whip Topping cream which is used as in icing for cakes, filling pastries and making deserts.
    Can I use it in place of heavy whipping cream ?

    Thanks,
    Mayanka

    • Gemma Stafford on September 28, 2018 at 2:05 pm

      Hi Mayanka,

      If that cream is fresh dairy cream then yes you can use it. Hope this helps.

      Gemma.

  15. Ashley on September 23, 2018 at 2:56 pm

    Hi! I made this ice cream per your instructions and it came out GREAT! However I am noticing after eating quite a few bites, there is a creamy film left on the roof of my mouth as well as in the spoon. Do you know why?

    • Gemma Stafford on September 24, 2018 at 2:24 am

      Hi Ashley,
      This is a high cream ice cream, if you are not used to eating cream you will notice it.
      There is little you can do about this, but the additional flavors and ingredients help to balance out the sweetness and the texture too.
      Thank you for being here with us,
      Gemma 🙂

  16. Atikahramli on September 23, 2018 at 4:23 am

    Hello gemma, l like icecream and mostly like your homemade icecream with two ingredient, l like your website so much.

    • Gemma Stafford on September 25, 2018 at 3:25 am

      Hi there,
      thank you. I like the fact that Bold Bakers are so kind!
      Thank you for being in touch,
      Gemma 🙂

  17. Jill on September 21, 2018 at 2:20 am

    Hi Gemma..I love your website and great videos! Thank you.

    I am an American living in Tunisia. I am able to find heavy whipping cream here but it is very expensive so I’ve found an alternative that some of your other ice cream makers around the world might be able to use in the same position. I use a cream whip mix (called creme chantilly here) that is the mix + 1/2 cup milk. I use two of the mix packets whipped up with VERY cold milk in a metal bowl that’s been in the freezer for at least a half hour then add the condensed milk. I have noticed it takes a bit longer to firm up but the taste is great. I do all this just so I can make my favorite ice cream flavor: coffee! Just wanted to let you know that it is possible. (:

    • Gemma Stafford on September 22, 2018 at 3:08 am

      Hi Jill,
      wow! thank you for this input. This sounds like a great solution. I am wondering if this is like the Whipping Cream’ in the Philippines, if so then that is a super suggestion, thank you so much for this. It is great to have the benefit of your experience here, it is difficult for us to know about the ingredients available to bold bakers all over the world, this is valuable,
      Gemma 🙂

      • Jill on September 22, 2018 at 3:28 am

        You’re welcome, Gemma! I’m very happy to be able to contribute to your wonderful website.

      • Lita on September 26, 2018 at 2:03 pm

        Dear Gemma, regarding Jill’s comment . Sent on 9/21/18 @ 2:20 a.m. about the whipping cream substitute, called cream chantilly, what would we use here (name of product) as the substitute. Thank you! Love your website and recipes!

  18. Honeyzel on September 18, 2018 at 4:56 pm

    Hi, I’m from the Philippines and I really want to try this. I’m researching cheapest but healthy ice cream recipe for my daughter’s bday party soon. I want to ask, how many cans should I use for a 3 liters ice cream? I need to know how much would it cost first, for budgetting purposes hehe Thank you in advance! 🙂

    • Gemma Stafford on September 19, 2018 at 7:18 am

      Hi there,
      The problem you may find in the Philippines is that real dairy cream is difficult to find, and this is essential for this ice cream recipe.
      Other than that you will need about 3 times this recipe for what you need, but I am a little wary about your cream!
      My sorbet recipe here may work well for you (https://www.biggerbolderbaking.com/homemade-sorbet/). In order to arrive at the 3 liters you just multiply up the ingredients, freeze the fruits too, but you will need a food processor for best results.
      I hope you have a great party,
      Gemma 🙂

  19. Sidney on September 17, 2018 at 4:02 pm

    Çan i use the same amount of heavy cream with more condensed milk

    • Gemma Stafford on September 18, 2018 at 4:01 pm

      I wouldn’t suggest that as it will make your ice cream too thin.

  20. Kendall on September 15, 2018 at 7:52 pm

    I love this recipe!

    Can I use pudding that didn’t set in place of the condensed milk? The pudding has sugar, cornstarch, cinnamon, carmelized bananas, vanilla, whole milk, and half n half in it. Trying to salvage it! Thanks!

    • Gemma Stafford on September 16, 2018 at 3:41 am

      Hi Kendall,
      I think you could do this, but I think you will need to chill everything really well, then mix in the cream, then freeze and check it through the freezing process. If it is icing up then take it out of the freezer and whisk it through, and return to the freezer. This will be more like a traditional gelato process. I am not sure if I would whip the cream first! I think you can get this to work well by using a heavy whipping cream in liquid form. try it!
      Gemma 🙂

      • Kendall on September 16, 2018 at 5:48 pm

        Great! Thank you!

  21. Latviya on September 12, 2018 at 4:09 pm

    Hi Gemma , can I replace the condense milk With the evaporated milk? Thankyou

    • Gemma Stafford on September 13, 2018 at 4:16 am

      Hi Latviya,
      No! this is not the same thing. You need the sugar to condense the milk. You can however condense evaporated milk, using alternative sugars, such as Lakanto. This contains erythritol which will caramelize the milk to thicken it. This is not as sweet as sugar, low carb too.
      Check back later today for our Banana bread recipe using this alternative sugar. It is a game changer,
      Gemma 🙂

  22. me, on September 5, 2018 at 11:12 am

    This is such an easy recipe, just made vanilla and chocolatet for my two kids who wanted ice cream and we have none at home. It still hasn’t frozen so they had it as mousse for the time being (still absolutely delicious) and look forward to actually having it as ice cream tomorrow.

    • Gemma Stafford on September 6, 2018 at 2:28 am

      Hi there,
      haha! kids, what can you do. lovely that they were involved in this process though, they really love it!
      I think they will also love the ice cream, that wil lget them interested in doing more in the kitchen, watch out mom, you will be busy!
      Gemma 🙂

  23. Ellen Marie Herring Walley on September 3, 2018 at 2:36 pm

    I made what I’m calling Quattro Berry and it’s so creamy and fresh and is delicious and a huge hit. I submitted a photo to the page. Ok creamy and so scrumptious with the easy purée of raspberries, blueberries, strawberries, and blackberries. I added 1 cup of the blended berries/easy purée and It is perfect and so good.

    • Gemma Stafford on September 4, 2018 at 5:06 am

      I’m delighted to hear that 🙂

      Best,
      Gemma.

  24. MattReynolds on September 3, 2018 at 10:48 am

    Hi Gemma,

    Can you double up this recipe for bigger batches?

    Thanks

    • Gemma Stafford on September 4, 2018 at 4:56 am

      You absolutely can double it. I do it all the time.

      Best,
      Gemma.

  25. Shirley Jeudy on September 2, 2018 at 4:42 am

    Hi Gemma I did your two ingredients ice cream last year or so. I did Rocky road and butter pecan. Came out great. I want to make a coconut ice cream, (not coconut milk based.) I would like to serve it grilled pineapples. I was wondering if I can replace the condensed milk the thick sweet cream of coconut, or maybe I should find a coconut extract/syrup etc. What do you suggest. Ty

    • Gemma Stafford on September 2, 2018 at 6:41 am

      Hi Shirley,
      Here is how we managed this, with coconut cream, and condensed milk.
      You can add some creamed coconut to this to give texture and added flavor. It should be delicious with grilled pineapple, a perfect marriage. add the juice of a passion fruit too, very tropical!
      I hope this is of help,
      Gemma 🙂

      • Shirley Jeudy on September 2, 2018 at 8:01 am

        So in essence, combine the cream of coconut with the condensed milk.
        So one can cream of coconut to one can of condensed milk and heavy cream.
        Or halve the two sweet milks then combine w same amount with heavy cream.

        • Gemma Stafford on September 3, 2018 at 4:48 am

          Hi Shirley,
          Now, I hope I have not confused you. Coconut cream is not the same thing as creamed coconut!
          Creamed coconut is the creamed flesh of coconut, a soft moist thing, and very delicious. Coconut cream is what will settle on top of coconut milk when a can is chilled in the fridge, a different thing. This is what you would use to make a dairy free ice cream (https://www.biggerbolderbaking.com/dairy-free-coconut-ice-cream/) as it is a good sub for fresh dairy cream. I hope this is of help to you,
          Gemma 🙂

  26. Sandra Kaiser on August 29, 2018 at 4:22 am

    Hi Gemma, I was wondering if I can replace the heavy cream with coconut cream?

    • Gemma Stafford on August 29, 2018 at 9:33 pm

      Hi,

      Check out my dairy free ice cream because that uses coconut

      Best,
      Gemma.

  27. Derya on August 26, 2018 at 8:26 am

    Love this! Can the condensed milk be replaced with honey, syrup or jam? Its hard to find in Turkey and you described it as a liquid sugar source so I wondered.. (we call it milk jam here, but its hard to find) Thank you!

    • Gemma Stafford on August 27, 2018 at 5:02 am

      Hi Derya,
      Yes, and it is a traditional thing in lots of countries, made as a way to preserve the milk for winter use.
      The recipe here (https://www.biggerbolderbaking.com/how-to-make-condensed-milk/) will allow you to make this yourself at home. You need to follow the instructions carefully, when you get this right one time, you will always get it right. Dulce De Leche is the next step after condensed milk, so lots of recipes for that here too.
      Honey or any other sugar will not be right for this two ingredient recipe, though it can be used in the milk as the sugar,
      Gemma 🙂

  28. Rafeef on August 25, 2018 at 5:07 pm

    I want to make a watermelon ice cream , do you think a homemade syrup ( reduced watermelon juice ) would do ? What do you think i can do ??

    • Gemma Stafford on August 26, 2018 at 3:13 am

      Hi there,
      The issue with this fruit is that it is so very high in water that it will freeze like ice!
      I think if you make a simple syrup with this you will lose the flavor. (https://www.biggerbolderbaking.com/watermelon-popsicles/) popsicles, and sorbet will be a better choice for this fruit, it does not marry so well with dairy cream. Freeze the chopped fruit and blend the frozen fruit with condensed milk, or indeed strained/Greek yogurt.
      Do save the seeds, you can roast them, sprout them or boil them to make a tea! Very nutritious,
      Gemma 🙂
      Gemma 🙂

  29. Ria on August 25, 2018 at 8:13 am

    why? it stays liquid!!!

    • Gemma Stafford on August 26, 2018 at 4:00 am

      Hi Ria,
      Which country do you live in?
      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. This type of cream will not work in this recipe, and I think this is what you used.
      you can let me know,
      Gemma 🙂

  30. Delilah de la Cruz on August 24, 2018 at 7:53 am

    So I moved recently and I don’t have a hand mixer anymore. I do have a very good food processor. Do you think I could make this in my food processor?

    • Gemma Stafford on August 24, 2018 at 11:54 am

      Hi there,
      If you have a balloon hand whisk you can whip up the cold fresh dairy cream really well in a few minutes. I am not sure if your processor will do this in order to incorporate the air, and build the volume in the cream. try it? you will need to watch it or you will have butter!
      Gemma 🙂

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