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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

How to Make Homemade Ice Cream with Only Two Ingredients

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

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

Heavy Whipping Cream for my 2 Ingredient Ice Cream Recipe!

 5 Pro Chef Secrets To Making Homemade Ice Cream:

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

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

4.36 from 371 votes
Easy Homemade Ice Cream Recipe made with only 2 ingredients!
Homemade Ice Cream with only 2 Ingredients (No Machine)
Prep Time
20 mins
Total Time
20 mins
 
Learn how to make homemade ice cream with my easy 2-ingredient ice cream recipe - no ice cream machine required - and enjoy any flavor you want!
Course: Dessert
Cuisine: American
Servings: 3 pints
Author: Gemma Stafford
Ingredients
Instructions
  1. Place sweetened condensed milk in the fridge to keep cold.
  2. Using a hand or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until soft peaks form.
  3. Turn off the machine and pour the cold condensed milk into the whipped cream.
  4. Turn the speed up to high and whisk until the mixture is thick and stiff peaks form. Turn off the machine and stir in vanilla extract (optional).
Making Homemade Ice Cream Flavors
  1. Now you have your ice cream base you can add in your desired flavors and fixing. GO NUTS! Try my 50+ ice cream flavors at my Gemma's Freezer Section or experiment with your own flavors and enjoy creating something that is all you. Generally, use two cups ice cream base and add mix ins to create your flavors.
  2. Once you finish creating your flavors, transfer your ice cream mixture to an airtight container and freeze for a minimum of 6 hours or overnight before eating.
  3. Keep stored in the freezer for up to 6 weeks.
Enjoy a Few Initial flavor Ideas:
  1. Strawberry Cheesecake Ice Cream: Mix 1 cup cheesecake into 2 cups ice cream base and add strawberry puree
  2. Honeycomb Ice Cream: Mix ½ cup crushed Honeycomb into 2 cups ice cream base. Don't add too much as it will make your ice cream soft but very yummy.
  3. Cookies and Cream Ice Cream: Mix ⅔ cup crushed Oreo Cookies into 2 cups ice cream base
  4. Mango Ice Cream: Swirl ¼ cup mango puree into 2 cups ice cream base
  5. Rainbow Cake Ice Cream: Mix 1 cup frosted Rainbow cake into 2 cups ice cream base
  6. Birthday Cake Ice Cream: Mix 1 cup frosted Funfetti cake (or cupcake) into 2 cups ice cream base

Watch the Recipe Video!

Recipe Notes

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


Top Tips for Making Homemade Ice Cream

1. Sweetened Condensed Milk

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

Sweetened Condensed Milk recipe

2. Can I Replace Heavy Cream With Milk?

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

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

Homemade Vanilla Ice Cream Recipe

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

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

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

Homemade Ice Cream by Gemma Stafford

4. Storing Ice Cream

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

5. How to Make Dairy-Free Homemade Ice Cream

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

Gemma's Freezer Section Ice Cream Destination

MAKE MORE ICE CREAM FLAVORS!

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

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

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

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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

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1 Comments

Write a Comment and Review

  1. Purvi on October 12, 2019 at 7:43 am

    Hi Gemma,
    I am a big fan of your recipes especially making ice cream at home. My entire family loves the desserts I make using your recipes. I am interested in making buscoff spread ice cream recipe, but not sure about the quantity of the spread & cookies to use. I would really appreciate if you can share that with me. Thank you so much.

    • Gemma Stafford on October 13, 2019 at 3:10 am

      Hi Purvi,
      I will need to think about this one! I think you can do it. you may need to soften the spread and beat it into the condensed milk before combining with the cream. I thin you will need about 4ozs/113g of spread. Crush some more of the cookies into chunks and fold through the mix before freezing.
      I will add this to my ‘to try’ list.
      Gemma 🙂

  2. Brendan on October 1, 2019 at 1:49 am

    Hi Gemma,

    Will this work with a cake mixer? I don’t have a stand mixer!

    Thanks!

    • Gemma Stafford on October 1, 2019 at 1:14 pm

      Hi Brendan,

      I’m not 100% sure what a cake mixer is but if it does the same job as a stand mixer then you absolutely can use that.

      Best,
      Gemma.

  3. Matt on September 24, 2019 at 6:15 pm

    Gemma how would you do Basil ice cream with this recipe? in order to maximize flavour?? Blend the basil or grind it in a mortar and pestle?? How much basil would you use?

    Thanks!!

    • Gemma Stafford on September 25, 2019 at 3:17 pm

      Big and bold idea here, Matt! I have not personally made this, maybe I should. But I suggest blending the basil (pick the best ones!) in the cream, then strain them out before whipping the cream. I’d love to know how yours turn out. Let me know! Gemma ????

  4. Nicki on September 16, 2019 at 11:53 pm

    Hi Gemma, tried the recipe for the first time yesterday. Ended up making my own sweetened condensed milk as well. I split the batch and in one, added homemade caramel, taking care to try to ribbon it in and not mix it in. To the other half I added mint extract, fresh pulverized mint leaves and mini chocolate chips. The caramel ice cream has a lovely texture whereas the mint-chocolate chip one is much harder and crumbly. Any thoughts on what caused this? Thank you! Nicki

    • Gemma Stafford on September 18, 2019 at 1:11 pm

      Hi Nicki,

      Sorry for my late reply. I know the texture you are talking about with the peppermint ice cream but I honestly have no idea why it would have turned out like that. The alcohol in the extract also should have made it soft.

      Tell me, did you use the given amount of condensed milk to make the peppermint ice cream? Because you add condensed milk (liquid sugar) and caramel (also liquid sugar) to the other and the texture was right. I wonder did the peppermint have enough liquid sugar in it?

      Best,
      Gemma.

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