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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 recipe (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.

And learn how to make your own Homemade Condensed Milk here.

Get 5 NEW Homemade Ice Cream Flavors from around the world including Kulfi Indian Ice Cream, Neapolitan, Green Tea & more!

Homemade Ice Cream, No Machine Ice Cream, Two Ingredient Ice Cream, Make Ice Cream without a Machine, Ice Cream, Green Tea Ice Cream, Neapolitan Ice Cream, Indian Ice Cream, Kulfi Ice Cream, Tiramisu Ice Cream, Banoffee Pie Ice Cream


4.9 from 62 reviews
2 Ingredients No Machine Ice Cream
Prep time
Total time
Recipe type: homemade ice cream, 2 ingredient ice cream, no machine machine ice cream
Serves: 3 pints
  • 14 ounces (1 Can/ 400ml) sweetened condensed milk (fat-free or regular) cold
  • 2 cups (16oz/450 ml ) whipping cream, cold
  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 ( 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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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!

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  1. April on April 20, 2018 at 10:20 pm

    Just wondering how long this can be kept in my freezer?
    (Not a chest freezer, just the freezer of my fridge.)

    • Gemma Stafford on April 21, 2018 at 3:18 am

      Hi April,
      This will keep really well, when stored in an airtight container, for about 4 weeks.
      The freezer temperature at home should be minus 18c.
      I hope this helps,
      Gemma 🙂

  2. AJ on April 6, 2018 at 5:25 am

    What happens if I mix less condensed milk relative to whipped cream?

    • Gemma Stafford on April 6, 2018 at 7:16 pm

      It just not might be as stoppable. You can try it and see what happens.


  3. Aby on April 4, 2018 at 8:07 am

    Hey. I tried your recipe. After adding condensed milk to whipped cream my mixture was not so thick. But not runny either. It was slightly pouring consistency. I also added powder agar stabilizer. To give thickness. The flavour i made was pistachio. Kulfi.

    The icecream is too sweet for my liking. What can i do to resolve this? Right now it’s in my freezer. It’s not completely frozen yet.

    And also can you please tell me correct way of adding stabilizer to your recipe.

    • Gemma Stafford on April 7, 2018 at 1:44 pm


      So I don’t recommend adding a stabilizer. The whipped cream is your stabilizer. Was your cream well whipped before adding the condensed milk? the cream needs to be whipped well first before adding that in.

      This ice cream can be on the sweet side. I find if you use fat free condensed milk it isn’t as sweet.

      Gemma 🙂

      • Aby on April 7, 2018 at 2:56 pm

        Yes it was well whipped. I guess stabilizer was a mistake it didn’t yield quite good results or else the icecream would have been perfect.

        Yes i will use fat free ones next time and add some cocoa or coffee to combat sweetness.

        Thanks for the tip. And great recipe. Keep up the good work. !!

        • Gemma Stafford on April 7, 2018 at 2:58 pm

          Thank you so much 🙂


  4. Kath on March 31, 2018 at 12:53 am

    If anyone’s wondering, you can still do this with all-purpose cream or other lighter creams! I’m from the Philippines and it’s somewhat hard to find heavy cream, so I tried it with nestle all-purpose, and it worked! It won’t be as viscous/thick as it would be with heavy cream, but it’ll still be thick enough for ice cream. You just have to freeze the cream for 2-3 hours (in my case) so it’s solid, but not so hard that it seems frozen 🙂

    Thanks a lot for this recipe!

    • Gemma Stafford on April 1, 2018 at 11:13 am

      Thanks for that, Kath. Tat is very helpful.


  5. Karolyn Love on March 28, 2018 at 5:21 pm

    Thank you… I am going to try these! They look delish!!

    • Gemma Stafford on March 29, 2018 at 3:00 am

      Thank you Karolyn, try it now!
      Gemma 🙂

  6. Jha on March 24, 2018 at 6:40 pm

    Hello! I’ve been using your videos as my guide to making homemade sweets. I absolutely love them! I just wanna ask if it’s okay to use all purpose nestle cream sometimes because I haven’t been to the grocery store yet hahaha. Thank You! Fighting! \(^0^)/

    • Gemma Stafford on March 25, 2018 at 3:47 am

      Hi there,
      NO! I am sorry, this is not a fresh dairy cream, and it will break down when you add the condensed milk. It is not the right thing for this recipe.
      The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
      Gemma 🙂

      • Faust on March 28, 2018 at 7:12 am

        Hello! I tried using Nestle’s all purpose cream, and the result was pretty good but it doesn’t whip like one in this recipe, it may not form beautiful stiff peaks, but it works fine too, the consistency of the cream is enough to form peaks. Just make sure to put the cream in the freezer maybe for 4 hours for it to whip to satisfactory.

        • Gemma Stafford on March 28, 2018 at 1:09 pm

          Hi there,
          +y31Thanki[ you for letting us know. this type of cream is not a fresh dairy cream, it is manufactured, milk fats and powder really. This is great for some desseets, but not perfect in this recipe. It will tend to collapse when the condensed milk is added. You made a great job of it Faust, it should not work so well!
          Gemma 🙂

  7. Dave Georgevich on March 24, 2018 at 9:13 am

    Hi Gemma,

    Can I add Hershey’s Cocoa (Special Dark) to make chocolate ice cream? If so, how much?


    • Gemma Stafford on March 24, 2018 at 12:45 pm

      Hi Dave,
      Yes you can! This is a way to do it, and it tends to balance out the sweetness of the condensed milk. This also works with a good coffee instant powder, very delicious,
      Gemma 🙂

  8. holly barrett on March 22, 2018 at 2:38 am

    i really love the look of your recipe and i plan on using it for my business enterprise project.
    From your own experience, do you know if is possible to at all double the recipe as I would probably need a large quantity of it as i am serving it to 100-120 people?
    Secondly, is there any dairy free alternative of the recipe?

    Best regards,

    • Gemma Stafford on March 22, 2018 at 3:39 am

      Hi Holly,
      First of all good for you having your a business up and running.
      I am wondering if this will be a one off for you, making ice cream for 100 – 120 people, or is it a daily thing?
      This recipe is designed for the home cook, not for commercial use. The issue will be in handling the volume of ingredients, the correct and safe storage of ingredients and finished product, the correct and safe packing of the product, serving units etc.
      I am not in a position to advise on these matters. food for sale and supply is heavily regulated here in the US and in other places too, and your first port of call should be to the food authorities where you live. It is a serious concern that food you sell does not make people sick!
      That said, I wish you well with this venture.
      ( here is the link to the non dairy ice cream, I hope this is of help,
      Gemma 🙂

  9. Jodan Ramos on March 21, 2018 at 7:41 pm

    Your recipe is superb!
    I love ice cream and i want to try it at home, i was thinking to put up a business related to ice cream or more cooking.
    Hope i can watch or read another recipes from you. I am so excited.

    More Power!
    -from the Philippines

    • Gemma Stafford on March 22, 2018 at 3:48 am

      Hi Jordan,
      good for you!
      When thinking of starting a food business do a couple of things before you start.
      1. check out the food regulation in your place, that is what relates to food for sale or supply.
      2. Price ingredients, work out what you need to pay for every element of the food preparation, including your time.
      It is difficult to make money in the food business if you do not pay attention to these basic things. If you have a culinary school near you it is possible that you might get good advice,
      Gemma 🙂

  10. Chantell on March 20, 2018 at 1:03 pm

    I am love with this recipe!! The easiest, most delicious ice cream. The choices/ideas for mix ins are limitless. Everyone in the house can have their own personal fav!!! I felt like I was watching the freezer for 6 hours, lol! Our daughter loves ice cream and making it homemade insures that we know exactly what’s in it. So glad I found this recipe.

    • Gemma Stafford on March 21, 2018 at 4:11 am

      Hi Chantell,
      Thank you so much for this kind review, it is good to have you and your family with us,
      Gemma 🙂

  11. linda on March 11, 2018 at 5:37 am

    this is great recipe i am try tonight thank you

    • Gemma Stafford on March 11, 2018 at 6:11 am

      Good Linda, I am happy that you like it,
      Gemma 😉

    • Munira on March 12, 2018 at 1:40 pm

      Your recipes are a great help to me as am planning to run a small icecream parlour and these were just awesome ideas you gave.

      • Gemma Stafford on March 13, 2018 at 9:25 am

        Hi there, good luck to you and your business, thank you for being here with us,
        Gemma 🙂

  12. Debbie on March 6, 2018 at 8:06 am

    Hi Gemma, your no churn ice cream tastes absolutely amazing, better than any store-bought brand, at least here in Germany. But there’s one thing: like many people already commented, we only have 30% cream and it doesn’t whip up as stiff so that when I add the sweetened condensed milk the mixture is still kinda runny and my mix-ins sink to the bottom. Can I make the cream richer somehow? Maybe by simmering it down to about 3/4 the volume and whipping it up like normal after it’s been chilled?

    • Gemma Stafford on March 6, 2018 at 9:22 am

      Hi Debbie,
      Funny enough, and you could not know this, this would be a type of clotted cream, an English treat, look this up, a great technique, a bit like malai in India.
      It is a way to gather the cream, usually over a few days, interesting.
      I think for your purposes though it may be sufficient to partially freeze the ice cream, and then add the additional ingredients, this will suspend them for you, and also help to prevent ice crystals forming. The volume may be less though, and I am not sure how to resolve this!
      Gemma 🙂

  13. Shantel on February 27, 2018 at 4:26 pm

    My favorite is buttered pecan ice cream.Have you tried it?

  14. Linda on February 23, 2018 at 4:52 pm

    I accidentally bought whipping cream instead of heavy whipping cream. Will this still work for the ice cream? Thank you for your help. Can’t wait to make this ice cream!

    • Gemma Stafford on February 24, 2018 at 5:43 pm

      Hi Linda,

      Yes it still will work. No problem at all.

      Good luck with your ice cream,

  15. Courtney on February 21, 2018 at 7:26 pm

    How many people does this recipe feed

    • Gemma Stafford on February 22, 2018 at 2:24 am

      Hi Courtney,
      This produces about 1 pint of ice cream. Remember the cream is whipped, so the volume is increased.
      I can get 4 – 6 servings, depending on who I am serving!
      Gemma 😉

      • Kendall Tuchkova on February 22, 2018 at 6:48 am

        Hi! When I made it using your recipe, I got over a quart of ice cream! It was twice what I expected! So far, I’ve had four servings and still have 3/4 of it left!

        • Gemma Stafford on February 23, 2018 at 12:13 pm

          Haha! I hope that is a good thing?
          This is because of the air which has been incorporated into the cream, it is more than the sum of its’ parts.
          I hope you enjoyed it,
          Gemma 🙂

  16. Kendall Tuchkova on February 15, 2018 at 12:37 pm

    Hi, just made a matcha ice cream, and it’s sitting in the freezer. Can’t wait to try! Can you share about how long it would take to get stiff peaks with a hand mixer vs. a stand mixer? And is it possible or to overwhip? Thanks!

    • Gemma Stafford on February 16, 2018 at 5:01 am

      Hi there,
      Really there is little difference between the time it takes a stand mixer and a hand mixer to whip up fresh dairy cream. A minute or two really. The higher the fat content of the cream the quicker it will whip up too. The colder also, a lot of variables!
      Gemma 🙂

  17. Desiree Brown-Quilty on February 15, 2018 at 8:48 am

    Did you have a recipe for chocolate ice cream? vanilla ice cream?


    • Gemma Stafford on February 17, 2018 at 12:37 pm

      Hi there,
      I have so many recipes here (, and chocolate is a part of many.
      The two ingredient recipe I have here is designed to be easy, no churn, and to take ingredients to balance the sweetness of the condensed milk. Vanilla does not do that so well. A traditional gelato will be better with this flavor.
      Do take a look through the recipes, it will give you the idea,
      Gemma 🙂

  18. Krystyna on February 12, 2018 at 3:42 am

    Hi Gemma, thank you so much for this ice cream recipe.
    Now that I am retired, I am just starting to learn to “cook”, and am trying to not eat store-bought processed foods, and want to make most things myself.
    I achieved my best result using Yoplait “creme fleurette” (thick whipping cream) with 30% fat, and made plain vanilla ice cream and also another with mango coulis.
    Just superb !

    • Gemma Stafford on February 13, 2018 at 10:59 am

      Hi there Krystna,
      Good for you! I am happy that you are using my recipes. baking/cooking is a lovely mindful activity too, it is difficult to be worried about anything when you are focused on baking, and then you have the reward too, win win I say.
      I am not familiar with this cream, I generally but an unbranded one, and whip it myself, but I am delighted this worked well for you,
      Gemma 🙂

      • Krystyna on February 15, 2018 at 3:48 am

        Thank you Gemma for the encouragement !
        I forgot to mention that I am in France, and I could not find any cream with 35% or more fat content, so I picked Yoplait crème fleurette 30% fat, as it stated “ideal for chantilly”, and it was perfect.
        Now I am off to buy ingredients for your no-bake cheesecake !

        • Gemma Stafford on February 15, 2018 at 4:53 am

          Hi Krystyna,
          Bon jour, merci d’etre ici!
          Ah, I can see the Eiffel Tower now! And I can understand this better. I would have though Creme Entire would be good, but more importantly it seems that Double cream is not so much available, and that 30% fat is the highest available, so you really got the best.
          Good job, thank you for being in touch, onward and upward, happy baking.
          Gemma 🙂

  19. Jennifer on February 5, 2018 at 4:02 pm

    What is whipped cream

    • Gemma Stafford on February 5, 2018 at 8:50 pm

      If you watch the video Jennifer you see the stage where I make whipped cream 🙂


  20. Viny on January 29, 2018 at 7:39 am

    I made this icecream today using whipping cream with 35% fat and condensed milk and some strawberry puree . It was perfect. Could barely wait the 6 hours to allow it to set. Thanks for the yummy recipe.

    • Gemma Stafford on January 29, 2018 at 11:35 am

      Hi there Viny,
      Yes, that is perfect, ideal for this, well done you,
      Gemma 😉

  21. David Valle on January 27, 2018 at 6:12 am

    Delicious ice cream is very dear to me.

    • Gemma Stafford on January 27, 2018 at 3:33 pm

      Really glad you liked it 🙂


  22. Steve on January 24, 2018 at 5:21 pm


  23. Bob on January 23, 2018 at 6:04 pm


  24. Kevin on January 18, 2018 at 2:42 pm

    Hi Gemma,

    To my understanding, cream is high-fat milk, right?
    Can you make heavy whipping cream from mixing milk and butter? (to use as ingredient in your ice cream recipe)

    Thanks in advance,

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