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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 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 a high fat whipping cream. A 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 the fat % 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 ingredients 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 you own at home How To Make Condensed Milk (Bold Baking Basics)
  4. Once you have added the condensed milk, on his speed whip the mix to STIFF PEAKS. With 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!)

Be sure to read even more Top Tips for Making Homemade Ice Cream below the recipe.

4.41 from 276 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 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

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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987 Comments

Write a Comment and Review

  1. 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 🙂

  2. 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/

  3. 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 😊

  4. 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 🙂

  5. 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 🙂

  6. 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 🙂

  7. 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?

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

    Can I use non dairy whipping cream this ice cream?

  9. 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 😊

  10. 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 🙂

  11. 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 🙂

  12. 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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