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Homemade Ice Cream

Homemade Ice Cream (No Machine) with only 2 Ingredients

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Hi Bold Bakers! Can you believe you can make your own Homemade Ice Cream with only 2 Ingredients and no expensive ice cream machine? Enjoy my Original Homemade Ice Cream (No Machine) video featuring 6 BIG & BOLD flavors including Mango Dreamsicle, Strawberry Cheesecake, Cookies & Cream, Honeycomb, Funfetti and Rainbow Ice Cream. I have almost 100 ice cream flavors and frozen treats on my website so I hope you find plenty of favorites.

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4.9 from 59 reviews
2 Ingredients No Machine Ice Cream
 
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Recipe type: homemade ice cream, 2 ingredient ice cream, no machine machine ice cream
Serves: 3 pints
Ingredients
  • 14 ounces (1 Can/ 400ml) sweetened condensed milk (fat-free or regular) cold
  • 2 cups (16oz/450 ml ) whipping cream, cold
Instructions
  1. Place sweetened condensed milk in the fridge to keep cold
  2. Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
  3. Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
  4. Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
  5. Now you have your ice cream base you can add in your desired flavors and fixing. GO NUTS! experiment and enjoy creating something that is all you.
  6. Place in a large resealable container and freeze at least 6 hours or overnight before eating.
  7. How to flavor your ice cream base:
  8. * Strawberry cheesecake Ice Cream: Mix 1 cup cheesecake into 2 cups ice-cream base and add strawberry puree
  9. * Honeycomb Ice Cream: Mix ½ cup crushed Honeycomb into 2 cups ice-cream base link for honeycomb recipe (http://www.nigella.com/recipes/view/h...) don't add too much as it will make your ice-cream soft, but very yummy.
  10. * Cookies and Cream Ice cream: Mix ⅔ cup crushed Oreo Cookies into 2 cups ice-cream base
  11. * Mango Ice cream: Swirl ¼ cup mango puree into 2 cups ice-cream base
  12. * Rainbow Cake Ice Cream: Mix 1 cup frosted Rainbow cake into 2 cups ice-cream base
  13. * Birthday Cake Ice Cream: Mix 1 cup frosted Funfetti cake (or cupcake) into 2 cups ice-cream base

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475 Comments

  1. Belle on November 17, 2017 at 11:19 pm

    I made one attempt which did not work due to collapse of the overwhipped whipping cream (36%). I have seen variations of this recipe where the whipped cream is folded into condensed milk, instead of adding condensed milk to already stiff cream in your recipe and continuing to whip. Given how easily whipped cream collapses due to over whipping, doesn’t it make more sense to fold stiff whipped cream into condensed milk instead?

    • Gemma Stafford on November 18, 2017 at 6:04 am

      Hi Belle,
      I have never seen whipped cream collapse! Usually if you over whip fresh dairy cream, it will turn to butter.
      I have not had this difficulty, and I have not had it reported before. The main problem I hear about is a manufactured cream, which is milk powder and milk fats, breaking down when it is added to the condensed milk. Only fresh dairy cream will work for this recipe,
      Gemma 🙂

  2. Joshua on November 13, 2017 at 10:09 pm

    Hi Gemma what is the another substitution for whipped cream?

  3. Cheryl on October 26, 2017 at 7:39 pm

    Hi Gemma,

    I love your recipes and videos! You make cooking stuff seem soooo easy (I’m sure it in reality too).
    But a lot of these stuff are really expensive here…. so I’m always looking for substitutes.

    My question is (or more like a suggestion), I’ve seem videos of whipping cream made with Aquafaba and also a few moose and ice cream recipes. Could you try an ice cream recipe with Aquafaba pleeeeeeeeeeease????

    🙂

    Thanks

    • Gemma Stafford on October 27, 2017 at 2:20 am

      Hi Cheryl,
      Whipping cream cannot be replicated at home, not really, and aqua faba is really not a great substitute for cream.
      Fresh cream has a very high fat content, and aqua faba has no fat! and that is just for a start.
      Meringue can be made with aqua faba, and ice cream/sorbet can be made without cream and eggs. Do check out all of the frozen treats here on the website.
      Gemma 🙂

  4. Tiffany.frvr on October 26, 2017 at 6:22 am

    can i put milk as substitute for whipping cream?

    • Gemma Stafford on October 26, 2017 at 7:15 am

      Hi Tiffany,
      Fresh dairy cream is the fat content of fresh dairy milk, from cows in other words. The fat is taken from the milk, and in order for it to whip up, and hold its’ shape, it will need to be 35% – 49.4% fat content. This is a fresh product, it needs to be kept refrigerated, it spoils in a day or so at room temperature.
      Whipping cream, which I think you get in the Philippines, is a manufactured product, made from powdered milk, and milk fats. It is not fresh dairy cream, and will not work in my recipes for ice cream. It is good for some things, like cheesecakes etc.
      I hope this helps,
      Gemma 😉

  5. Cassie on October 23, 2017 at 8:50 am

    I love all your flavors, I seen where you said there is almost 100 flavors. I was wondering if there is a way to print all of them. I have trouble finding them. With my search It only shows the last 2 batches of flavors. I’m not sure which ones I’m missing.

    • Gemma Stafford on October 24, 2017 at 1:45 am

      Hi Cassie,
      You have given me an idea! I really should put all of these together into an e-book.
      Some of these are not separated on the website, but in collections, of 5 or so. The search facility is improved, and will bring up the collections, but I know what you mean, a glossary would be a good idea. Thank you for this suggestion, I wil lget it on the list,
      Gemma 🙂

  6. Xhexy Thine Kilantang on October 9, 2017 at 1:25 am

    Hi is NESTLE CREAM good for my ice cream? Thansks im from philippines and its my first time to do it kind a lit bit confuse

    • Gemma Stafford on October 9, 2017 at 12:13 pm

      Hi there,
      NO! the cream used for this ice cream is fresh dairy cream from cows milk.
      The Nestle product is great for some things, but it is not fresh cream, it is a manufactured product, from milk fats and milk powder. It will turn to liquid when you add the condensed milk. I am sorry, I know it is not easy to find fresh milk in hotter countries.
      You can of course make this one, with coconut cream (https://www.biggerbolderbaking.com/dairy-free-homemade-ice-cream/).
      I hope this is of help,
      Gemma 🙂

  7. Ronnie on August 11, 2017 at 4:35 am

    Hello Gemma,

    Can I ask something? What if I’ll add Chayote for the flavor? Is it ok or not?
    What cream did you use?
    thank you.

    • Gemma Stafford on August 14, 2017 at 2:58 am

      Hi Ronnie,
      Chayote is a kind of squash, and the flavor is so mild that I am not sure it would add anything to the ice creams. It is not a fruit I get so readily, and I really would have to experiment with this before I could be sure how it will work. Sorry, I know that is not much help!
      Gemma 🙂

  8. Kathleen on August 8, 2017 at 4:24 am

    Good day
    I made the ice-cream and is tasted delicious, I wipped it until it was stiff, then I put it on the deep freeze until the next morning. When I Took it out, it looked like some of the condensed milk seperated from the cream on top. And the ice cream is not so fluffy. I cant attach a photo here but, what went wrong

    • Gemma Stafford on August 8, 2017 at 4:57 am

      Hi Kathleen,
      I would need to know what cream you used. It sounds like this was not a fresh dairy cream. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry.
      Do let me know if this was the issue, and I will try to figure it out,
      Gemma 🙂

      • Matthew Hanson on August 12, 2017 at 4:32 am

        is the cream 30%?

        • Gemma Stafford on August 13, 2017 at 12:23 pm

          Hi Matthew,
          30% cream will not whip yo hold it’s shape. I use a heavy cream, 49% fat content, but it should work well from about 35% fat, which is what we call a double cream.
          I hope this helps,
          Gemma 🙂

  9. Mari on August 8, 2017 at 1:35 am

    Hi Gemma, thank you for your amazing recipes!
    I’ve been trying to make this ice cream following this instructions, as well as the instructions on how to make condensed milk, to the letter, but both batches so far froze rock solid after leaving them in the freezer over night. I’m trying to track down what I did wrong. I live in Europe, so it could be differences in food properties, but also… how cold is your average American freezer? Sorry for the strange question, it’s just that I really want to get to the bottom of this. 🙂
    Thank you!
    Mari

    • Gemma Stafford on August 8, 2017 at 5:04 am

      Hi Mari,
      The domestic freezer, no matter where you live, should operate at a temperature of minus 18C.
      Frozen is frozen! there really are not degrees of this. So, back to the ingredients, I think this is to do with the cream! For this recipe you need fresh, heavy/double dairy cream.This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry
      did I get it right? do let me know. Think about it like this, Water will freeze solid, like ice cubes. The higher the ‘water’ content of a food the harder it will freeze. The higher the fat content of a cream, the softer it will freeze. I hope this is of help,
      Gemma 🙂

      • Mari on August 8, 2017 at 10:47 am

        Hi Gemma, thank you for the reply! I don’t think it’s the cream, actually. We, as a country, are really big on fatty dairy products and there’s a big selection of whipping creams, that all behave exactly like you describe. The one I used has a 36% fat content. Hm. With the temperature out of the picture, it can only be the condensed milk, then. Maybe I got the sugar content wrong. That’s really the only variable that is left. Would too little sugar affect the texture, to you think? Will find out and report back as soon as the kids and I have eaten the last of this batch. 🙂

        • Gemma Stafford on August 10, 2017 at 2:34 am

          Hi Mari,
          forgive me if I am repeating this response, the website was having a health check, and some comments seem to have disappeared.
          I have used 36% cream, and it has worked for me, so I do not think that is the issue. Double/heavy cream is more like 49% fat content, and so it is lower in ‘water’ content, and works really well too.
          Milk will not condense if the sugars are too low. You need to think about it like this:
          Condensed milk is like a caramel, made with water, it will thicken as the water content evaporates. Evaporated milk will not thicken on its own, it needs the sugar. When it reaches the ‘soft ball’ stage it is condensed, it will be thick and glossy. If it is not thick, then it has not condensed sufficiently.
          I hope this is of help. Condensed milk is routinely made in some countries, it is used very widely, for all sorts of things. I am not sure why we did not have this tradition in Northern Europe, but I think it has something to do with preserving the milk, prior to refrigeration in homes.
          I hope this is of help to you,
          Gemma 🙂

  10. Heather on July 25, 2017 at 9:09 pm

    Hi there! This looks great!
    Do you think it’s possible to premake the ice cream base, then let it thaw somewhat to add in flavourings, mix and refreeze? We’re thinking of using it in a cooking class for littlies but we won’t have time to freeze it completely on site so I was thinking they could add flavours to the pre-frozen base and freeze it a little longer before taking it home (or take it home as is).

  11. Shaine on July 24, 2017 at 5:03 am

    Hi! I’m planning to make this ice cream tomorrow. But I also wanna ask if an all-purpose cream would work in this recipe or not? I don’t have a heavy cream at our house but I do have an all-purpose cream that’s why I’m asking. But if it won’t work I guess I’ll have to drop by the grocery first. Haha! Thank you!

    • Gemma Stafford on July 24, 2017 at 7:10 am

      Hi Shaine,
      This depends on what this cream is! I use heavy/double dairy cream. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry! Gemma 🙂

  12. Shelley on July 21, 2017 at 4:18 am

    Thank you for all the inspiration and such a tasty recipy. Living in Germany I had trouble translating the ingredients and “winged” it. First batch with normal whipping cream (30% fat) and a light condensed milk (no idea if it is sweetened or not) the ice creams turned out tasty but a little fatty/oily. Except for the Mango Swirl, but I’m not a huge fan of fruity ice creams.
    Looking for an alternative, I’ve substituted the condensed milk with quark. It’s in the freezer now and if the ice cream doesn’t taste good frozen, I will let it melt, because I licked the spoons and bowl I made it in clean, soooo tasty.
    I will try and remember to take a couple of pictures (mainly of my unicorn sprinkles one) and send them on.

    • Gemma Stafford on July 22, 2017 at 11:09 am

      Shelly, you are a genius!
      Thank you for sharing this idea with me, and all of the other Bold Bakers too, I will be waiting to hear how it worked. for people who do not know, Quark is a type of unripe cream chees, a bit like Msacarpone, but can be made with milk. It is a curd really! I look forward ot hearing your report on this one!
      Gemma 🙂

  13. LittleBear on July 19, 2017 at 9:26 am

    You said its a no machine recipe, but in the recipe itself it says use a machine.WTF?!?!!?!?!? It’s messed up to say this because some people don’t have mixers and just wanna make ice cream.

    • Gemma Stafford on July 20, 2017 at 2:56 am

      Hi there,
      This is not a nice or fair comment!
      It is clear that you will not need to use a machine for this recipe. Fresh cream can be whisked by hand, with a small bit of effort, and lots of people will know this.
      i use mixers, as I have them, and you would too if you had one. If not use a whisk! It was always done this way, prior to people having access to these kitchen aids,
      Gemma 🙂

      • Munkypunky Martin on July 20, 2017 at 4:45 am

        Gemma

        The commentator who used the abusive language clearly wasn’t aware that this recipe doesn’t require an ICE CREAM MACHINE, hence it being a “no machine” recipe. Each time I’ve seen you make this ice cream, you’ve indicated that it doesn’t require an ice cream machine.

        I’ve tried making it by using a hand-held whisk. That was NOT particularly bright of me: it took long and was hard work. I now make it using an electric whisk because life’s too short to spend time on hand-beating!

        • Gemma Stafford on July 22, 2017 at 12:47 pm

          Hi there, yes, it is true, a lot of young people take things literally, and do not realize you could whisk cream by hand, this is was how it was done in the past. better to get a little help if you can!
          thank you for being with us,
          Gemma :0

    • Agnes on July 22, 2017 at 6:01 am

      Emma gave us recipe that doesn’t require the ICE CREAM MACHINE.
      And if you don’t understand, just ask, and behave !
      This is really good and easy recipe, so we just should say THANK YOU to her !

  14. Sara GM on July 10, 2017 at 2:39 am

    I’m sorry but this recipe doesn’t work at all for me. There’s too much condensed milk in it which, first, overpowers the flavor of the base and, second, makes the mix with the cream too liquid so it doesn’t become stiff peaks like yours apparently does. I’ve tried twice and both times a complete failure. I’m thinking of trying once again to prove my point but it seems like a waste of ingredients.

    • Gemma Stafford on July 10, 2017 at 3:17 am

      Hi Sara,
      this is an issue with your cream. I use fresh dairy cream. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry! Gemma 🙂

  15. Jyoti on June 30, 2017 at 1:11 pm

    I haven’t really bought this paper pint containers but I plan to make them for the weekend. Will freezing the ice cream in Rubbermaid boxes affect the consistency of the icecream. What else can I use instead of those containers?

    • Gemma Stafford on July 1, 2017 at 12:46 pm

      Hi there,
      Any airtight container will work well for you. If oyu like you can cover down with a layer of cling wrap before sealing. Re-use ice cream containers too. All will be well,
      Gemma 🙂

      • Jyoti Bhat on July 5, 2017 at 11:08 am

        Thanks a lot Gemma. I made two icecream flavors cookies n cream and Mango swirl. They were absolutely delicious ??My daughter loved it. Thanks again for such wonderful recipes

        • Gemma Stafford on July 6, 2017 at 1:58 am

          Thank you for your kind comments, and for being here with us,
          Gemma 🙂

  16. Damilola on June 28, 2017 at 5:59 am

    Hi Gemma, omg your recipes are amazing. While in U.K I tried this recipe with the alternative double cream Tesco sells and it came out amazing. However, now I have an issue I moved to Nigeria and can’t find double cream all the time. They have sweetened whipping cream and cooking cream. I have used cooking cream to make salted caramel sauce though I am not 100% if it’s the same as double cream. Can I try the sweetened whipping cream as a substitute to make a soft serve version of this recipe? A big thank you for making us amazing bakers 😀 Much love ❤️

    • Gemma Stafford on July 3, 2017 at 3:27 am

      Hi there,
      This is probably not a fresh dairy cream. As you say the Tesco double cream is perfect for this ice cream.
      This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      I hope this helps you, thank you for being with us in Nigeria,
      Gemma 🙂

  17. Essy on June 27, 2017 at 1:23 am

    Hey Gemma,

    My elder sister (a keen baker) just showed me this website!
    I am so excited to make it next week in the holidays!
    I’ve ordered my own name tags and containers so it will be great!

    Best Regards,

    Essy

    • Gemma Stafford on June 27, 2017 at 9:28 am

      Hi Essy,

      I’m thrilled you found my website. If you are like me you will be being all summer long :).

      Let me know how you get on and share your pictures 🙂

  18. Gia on June 22, 2017 at 3:38 pm

    Hello! I just tried this recipe, and it’s INCREDIBLE. I couldn’t believe how good no-machine ice cream could be without all of the added chemicals and sugars. This is the best ice cream recipe I’ve ever tried, and I already had the required ingredients at home! Thank you Gemma!

    • Gemma Stafford on June 22, 2017 at 11:31 pm

      Hi Gia,

      I’m so thrilled you like it!!! once you know how to make it you can make any flavor you want.

      Happy Baking!
      Gemma.

  19. Tracy Afful on June 20, 2017 at 8:37 am

    Hi, where I’m from cream is not easily available. Can I make ice cream with just condensed milk, skimmed powdered milk and egg yolk? And if so can you please reply me with the recipe.

    • Gemma Stafford on June 22, 2017 at 9:16 am

      Hi tracy,

      unfortunately for my ice cream cream is a very important ingredients.

  20. isay on June 11, 2017 at 8:38 am

    hi Gemma. i ‘d like to ask if its possible for me to just use sugar and powdered milk rather than condensed milk for making an ice cream? from what I’ve read in the Net powdered milk is a good alternative for condense milk.
    and is powdered juice like coolaid ok to use for flavoring?

    • Gemma Stafford on June 12, 2017 at 2:14 am

      Hi Isay,
      Some ice cream can be made with powdered milk, but not this one. This is a very specific recipe, it works with the ingredients described, but not with anything else.
      I would not use a powdered juice to flavor, though it may indeed work, i do not really know,
      Gemma 🙂

  21. Jimmy Real on June 3, 2017 at 7:06 pm

    Hi Gemma,
    If we use alkalyzed cocoa powder, can we dissoled the powder with the milk by heating just up to boiling point? How much is the recommended ratio?

    • Gemma Stafford on June 4, 2017 at 8:08 am

      Hi Jimmy,
      I do not think you would need to boil this, I would just add it to the condensed milk and cream base, as I would with an acidic cocoa! I think it will dissolve in the same way. If you are using an ice cream maker and a gelato type ice cream, it may be a good way to do it. If you introduce a ‘watery’ element to my recipe it will freeze like ice, and be hard and possibly will have ice crystals too. My recipe is high in fat, which is what allows it to set creamy.
      Hope I got your meaning, I would only worry about this if there was an acid/alkaline balance to worry about, as in a leavening a bake for instance,
      Gemma 🙂

  22. Kathy Browning on June 2, 2017 at 5:24 pm

    Hello Gemma!
    I just discovered you today and have spent most of this evening watching you make some delicious ice cream! I just finished the video for Ben and Jerry’s flavors…yum…and was thinking about the Coffee Toffee flavor. Would you think about making this one in another video? I’m totally obsessed with coffee, ice coffee, coffee flavored anything and that is one of most favorite ice cream flavors! Thank you for all of your hard work and sharing these wonderful recipes with the world. You truly are a “Gem”!

    • Gemma Stafford on June 3, 2017 at 2:31 am

      Hi Kathy,
      welcome to BBB, it is great that you are with us.
      I love coffee flavor too, in fact it is my request to my Mum when I am going home, one of her coffee cakes, with coffee fudge frosting. I will share this recipe sometime!
      It is also my favorite ice cream flavor, and can easily be added to the ice cream base, so get to it!
      Make the base, and add 4 – 6 teaspoons of the best quality powdered instant coffee you can find. This has the effect of reducing the sweetness of the base, and is divine! You can use some of my caramel sauces with this, or swirled through if you wish. The recipes are here to be experimented with, make them your own, but do let us know how you get on! Submit photos too of your creations!
      Gemma 🙂

  23. Aqua on May 30, 2017 at 5:06 am

    Hey everyone,

    just try to put your cream in freezer for 15-20 min before whipping. It’s a fool-proof trick. 🙂 It helps to avoid that “butter” stage while whipping.

    Gemma, wonderful recipe! My family and friends love it. 🙂 They joke I could open my own gelato restaurant… haha:) compliments to you!

    • Gemma Stafford on May 31, 2017 at 8:35 am

      Great advice Aqua! Many thianks, always great to get the adivce for other Bold Bakers,
      Gemma 🙂

  24. Bindhiya on May 28, 2017 at 2:25 am

    Hi Gemma! Can you please tell me how you make fresh heavy cream from raw milk? I live in India where we milk our own cows, so I get thick creamy milk. I boil it and once it cools I separate the cream from top, I get a cup of cream in two days. But the problem is when I try to whip it up even by hand, in hardly a few seconds it all just turns to thick butter! I have two small kids who love ice cream, hence I am keen on making it fresh. Can you please tell me how you make your heavy cream?

    • Gemma Stafford on May 29, 2017 at 2:05 am

      Hi there,
      Traditionally fresh cream is made in colder countries very simply by separating it from the fresh milk, no boiling involved!
      I buy it, ready to use, prepared in dairies under cold conditions. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Gemma 🙂

    • Karma on May 30, 2017 at 6:22 pm

      Your cream is too rich (like double cream). Try thinning with milk before you whip to bring down fat % to keep it lighter and fluffier making it harder to churn into butter.

  25. Kiwanna on May 27, 2017 at 2:51 pm

    Will I be able to make the ice cream in a ice cream machine?

    • Gemma Stafford on May 29, 2017 at 2:25 am

      No!
      The volume is really big when the cream is whipped, it will not work in your machine, sorry,
      Gemma 🙂

  26. Kay Steffen on May 20, 2017 at 6:46 am

    Hi Gemma,
    This recipe sounds brilliant! I want to try the choc (cocoa powder) version in my ice-cream maker. Taking the fast churning into consideration: should I still whip the cream as per your recipe?
    BR, Kay

    • Gemma Stafford on May 20, 2017 at 7:26 am

      Hi Kay,

      Yeah go ahead and whip the cream. Let me know how it turns out.

      Best,
      Gemma.

  27. Nuna on May 9, 2017 at 7:32 am

    What if while mixing the whipping cream gets watery? What to do?

    • Gemma Stafford on May 10, 2017 at 1:21 am

      The cream I use is fresh dairy cream. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe.
      In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry! I believe the cream you are using is not this fresh cream!
      Gemma 🙂

  28. Jadelovebaking on May 5, 2017 at 2:09 am

    You are a genius, Gemma! Ever since I’ve tried your recipe of homemade ice cream. I haven’t look at store-bought ice-cream the same way. Keep up the good work.

    I had made my own ice-cream with cold coconut cream instead of whipping cream, it was divine ^_^

    • Gemma Stafford on May 5, 2017 at 3:07 am

      Hi there,
      Yes, it is divine! I love this too, good job!
      Gemma 🙂

  29. Jazzy on April 29, 2017 at 3:25 pm

    I just made the cookies-and-cream one and am waiting for it to freeze, so I’m so excited! Thanks a lot for putting this up there; it was short, sweet and easy-to-follow, even for a not-really-baker like myself! 😀 I love the fact that you gave us ideas for different flavors, too 🙂

    • Gemma Stafford on April 30, 2017 at 2:48 am

      Hi Jazzy,
      Thank you for your kind words, I am happy to have you with us.
      Thank you for helping others too, it is great to have you guys interact with your own experience.
      Milk will not condense without sugar, it will be a thin, evaporated milk, and not suitable for the ice cream recipe.
      We learn from each other here on BBB, thank you for being in touch,
      Gemma 🙂

      • Jazzy on May 1, 2017 at 8:55 pm

        Ohh, you’re welcome! 🙂 Thanks for responding

  30. Bernadette Norman on April 22, 2017 at 5:36 am

    Hi Gemma! I’ve been following your channel for a few months now and I love it so much! You’ve inspired me to try cooking/baking more. 🙂 I’ve tried to make this no-machine ice cream several times now, and each time after I add in the condensed milk the mixture doesn’t really thicken up again and make stiff peaks. And when I keep mixing it to see if it’ll thicken it starts to form clumps and I suspect I’m making butter at that point lol. Anyway I’m wondering what I’m doing wrong. I use a hand mixer and the heaviest cream I can find here in France is only with a 30% fat content, so maybe that’s why. Thank you!

    • Gemma Stafford on April 23, 2017 at 2:57 am

      Hi there Bernadette,
      I use heavy dairy cream. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. At 30% fat content the cream should whip up, but it may need to be handled differently.
      I have not used this cream for the ice cream recipe. You may need to stop whipping as soon as it comes together, or alternatively whip the cream and fold in the condensed milk.
      sorry this is fighting with you,
      Gemma 🙂

    • Jazzy on April 29, 2017 at 3:26 pm

      Also, are you using sweetened condensed milk? (Not just condensed milk) Maybe that’s it 🙂

  31. ameena on April 5, 2017 at 1:42 pm

    Can i use whipping cream powder to make this recipe?

    • Gemma Stafford on April 7, 2017 at 12:45 pm

      Hi there Ameena,
      In a word NO! I use fresh double/heavy cream.This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Gemma 🙂

  32. Shirl on March 14, 2017 at 3:43 am

    Hey Gem >..<, you are such a clever girl!!!
    And you make me look clever(lol!!)…have made a pumpkin ice-cream and a mango one…num num num ;0) using your easy recipe, thanku!!! Sorry if you have answered this already, but what is the size of the ice cream cartons you use? and are they one serving?? thanku.xxx

    • Gemma Stafford on March 14, 2017 at 5:18 am

      Hi Shirl,
      thank you for your kind comments, I appreciate them. i am way more of a cook than a scholar, but if that makes me look clever, then happy days!
      I use a one pint container. That is roughly 1/2 liter. you can re-use ice cream cartons from the store, these work really well. i tend to place a sheet of cling wrap over the carton before I close it to keep it sealed.
      happy baking,
      Gemma 🙂

      • Shirl on March 14, 2017 at 6:40 am

        sorry… i meant the paper cups you put your stickers on?

        • Gemma Stafford on March 15, 2017 at 4:28 am

          Hi Shirl,
          These are one pint containers. ( http://bit.ly/IceCreamContainers). This is the link, it will tell you what you need to know,
          Gemma 🙂

          • Shirl on March 16, 2017 at 2:44 am

            doh! u did answer this in already in your first reply, sorry Gem, but the cartons looked smaller than a pint. so i thought you may have been referring to some other carton you were using…thanku for your link, not sure if they post to UK but will check it out…take good care ;0)



  33. Mariana on February 13, 2017 at 10:04 pm

    Hi Gemma, this recipe is very interesting. Thinking of buying the ingredients this afternoon, but maybe I’ll do it with half the recipe for first try as heavy cream is quite expensive here, i think it’s ok isn’t it? ( good brand cream can be more expensive than buying readymade ice cream hahaha )
    Been reading previous comments about the whip cream was melted too quickly after it’s been whipped, it might be because the climate is too hot, especially if you live in tropical regions. I remember when I was making whipped cream for cake, not long after stiff peak formed, the cream melted into watery milk and lumps of fat. Then my mom told me that I should’ve put the mixer bowl in a bigger bowl full of ice blocks so the whipped cream won’t melt and sprinkle a bit salt on it. So usually before making whipped cream I would fill few plastic bags with tap water and freeze it overnight. It works on my whipped cream, dunno whether it will works for this 🙂

    • Gemma Stafford on February 14, 2017 at 3:20 am

      Hi Mariana,
      this is because it is not fresh cream from cows milk, it is not the temperature, it is the product. this is what it is in some countries, it is not natural fresh, double cream from cows milk.
      Whipping cream in the Philippines is a manufactured thing, made from milk powders and milk fats, this will not work for this recipe, sorry,
      Gemma 🙂

  34. Lisa Ostin on January 18, 2017 at 4:25 pm

    Hi gemma I need help! I tried making condensed milk twice! the first time i used 2 cans of coconut milk with 1/3 cup of brown sugar but it has not thickened up like cooled condensed milk should and the second time i used your recipe but modified which is 2 cups of milk with 2/3 cup of agave nectar and that has not thickened either. do you think that there is something wrong with the sugars that i am using and/or the quantity of sugar? please help!!!

    • Gemma Stafford on January 19, 2017 at 12:18 pm

      Hi Lisa,
      I think you are not reducing it enough. it will inevitably thicken when it reduces far enough. You can return oe of these to the pot and continue, just see how it works,
      Gemma 🙂

  35. Justine on January 18, 2017 at 12:21 am

    I was wondering if you could use all-purpose cream?

    • Gemma Stafford on January 18, 2017 at 7:37 am

      Hi Justine,
      All purpose cream in some places is not fresh dairy crea, but rather a manufactured product with milk powder and milk fats.
      This will not work for my two ingredient ice cream.
      Fresh cream:
      This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Gemma 🙂

  36. Ladybug on January 9, 2017 at 11:17 pm

    Hi, I was wondering – when you write that you use your ‘chocolate ice cream base’ – what are you referring to?
    How do you make the chocolate base? Just add cocoa to the regular ice cream base?
    I’ve looked through all of your recipes and still couldn’t find the answer 🙁
    Please, help!

    • Gemma Stafford on January 10, 2017 at 6:43 am

      hi there,
      Effectively, yes! The sweetness of the base (condensed milk and cream) will be balanced by the unsweetened cocoa.
      Add this to your taste, about 2 sieved tablespoons will do it, it will dissolve in the base,
      Gemma 🙂

      • Ladybug on January 10, 2017 at 7:06 am

        I assumed as much, just wanted to make sure 🙂
        Thank you so much!

  37. Kin on December 27, 2016 at 8:34 pm

    How long can you keep these for?

    • Gemma Stafford on December 28, 2016 at 2:36 am

      Hi Kin,
      It is important that your freezer is working at -18degrees – then you can keep this for up to 6 weeks once well covered/wrapped.
      gemma 🙂

  38. Kin on December 27, 2016 at 3:39 am

    I made the honeycomb ice cream using half of your recipe. It was so yummy but too much to consume within days. It is advisable to use the whipping cream within 3 days after opening. Can this ice cream be stored longer than that? Thanks

    • Gemma Stafford on December 28, 2016 at 3:17 am

      Hi Kin,
      fresh dairy cream must be consumed really quickly as it will spoil in two to three days no matter what you do with it.
      UHT cream will last longer, but that may not work in the ice cream recipe.
      This is the problem, it is best to make it up and freeze it for later, it will stay in the freezer for up to 6 weeks when proplerly stored,
      Gemma 🙂

  39. MeeMee on December 16, 2016 at 10:42 pm

    Hello! Can I make your ice cream base by hand? I don’t have a mixer and don’t intend to buy any.
    Also, which flavor do you recommend if we don’t like strong milk taste from the whip cream?

    • Gemma Stafford on December 17, 2016 at 2:56 am

      Well! this is fresh dairy cream, and the condensed milk is milky too, so perhaps you will do better with the sorbet, or frozen yogurts here on the website.
      Fruit flavors will cut the creaminess best,
      Gemma 🙂

  40. business marketing on November 8, 2016 at 8:25 pm

    An impressive share! I have just forwarded this onto a co-worker who was doing a little homework on this.
    And he actually ordered me dinner due to the fact
    that I discovered it for him… lol. So allow me to
    reword this…. Thank YOU for the meal!! But yeah, thanx for spending time to talk about this subject here on your blog.

    • Gemma Stafford on November 9, 2016 at 1:35 am

      Thank you for being with us, and congrats for getting a getting a good dinner on the back of this! keep going, you could be eating free for life, lol, Gemma 🙂

  41. Chasie on October 24, 2016 at 7:42 pm

    hi gemmaaaa. can i use full cream milk (sterilized)? or all purpose cream?? thanks.

    • Gemma Stafford on October 25, 2016 at 2:33 am

      I suspect you are in the Philippines! you cannot use milk in this ice cream, and all purpose cream is not fresh cream. The only thing you can use in this recipe is fresh dairy cream from cows milk, that is 35% – 49.4% fat content. you find it in the chill section in your store, it will spoil in a day or two at room temperature. It is not readily available in countries where there is n dairy industry, I am sorry,
      Gemma 🙂

  42. Akshita on October 16, 2016 at 4:29 am

    Hi Gemma,
    I had tried your frozen mango yoghurt, it was so tasty. I have a confusion that we should use whipped cream or heavy cream.
    Thank you

    • Gemma Stafford on October 17, 2016 at 1:47 am

      For ice cream, you use heavy cream. This is dependent on where in the world you live, it is called different things in different places. So, full fat heavy cream from cows milk will work best, Gemma 🙂

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