Your #1 Online Baking Destination!

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

Homemade Ice Cream (No Machine) with only 2 Ingredients

Save Recipe

Learn how to make homemade ice cream with my easy 2-ingredient ice cream recipe and enjoy any flavor you want, no ice cream machine required!

Hi Bold Bakers!

You don’t need an expensive ice cream machine to enjoy homemade ice cream. My original two-ingredient, no-machine ice cream recipe is easy to whip up and so versatile.

Finding your next go-to ice cream will not be a challenge – I have 50+ ice cream flavor recipes and dozens of frozen desserts at my Gemma’s Freezer Section Ice Cream Destination.

Homemade Ice Cream Recipe with Just Two Ingredients

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

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

Heavy Whipping Cream for my 2 Ingredient Ice Cream Recipe!

Sweetened Condensed Milk

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

Sweetened Condensed Milk recipe

Can I Replace Heavy Cream With Milk?

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

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

Homemade Vanilla Ice Cream Recipe

How to Make Vanilla Ice Cream & 50+ Flavors

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

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

Homemade Ice Cream by Gemma Stafford

Storing Ice Cream

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

How to Make Dairy Free Homemade Ice Cream

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

Gemma's Freezer Section Ice Cream Destination


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

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

4.44 from 246 votes
Easy Homemade Ice Cream Recipe made with only 2 ingredients!
Homemade Ice Cream with only 2 Ingredients (No Machine)
Prep Time
20 mins
Total Time
20 mins
Learn how to make homemade ice cream with my easy 2-ingredient ice cream recipe - no ice cream machine required - and enjoy any flavor you want!
Course: Homemade Ice Cream Recipe
Cuisine: Dessert
Servings: 3 pints
Author: Gemma Stafford
  1. Place sweetened condensed milk in the fridge to keep cold.
  2. Using a hand or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until soft peaks form.
  3. Turn off the machine and pour the cold condensed milk into the whipped cream.
  4. Turn the speed up to high and whisk until the mixture is thick and stiff peaks form. Turn off the machine and stir in vanilla extract (optional).
Making Homemade Ice Cream Flavors
  1. Now you have your ice cream base you can add in your desired flavors and fixing. GO NUTS! Try my 50+ ice cream flavors at my Gemma's Freezer Section or experiment with your own flavors and enjoy creating something that is all you. Generally, use two cups ice cream base and add mix ins to create your flavors.
  2. Once you finish creating your flavors, transfer your ice cream mixture to an airtight container and freeze for a minimum of 6 hours or overnight before eating.
  3. Keep stored in the freezer for up to 6 weeks.
Enjoy a Few Initial flavor Ideas:
  1. Strawberry Cheesecake Ice Cream: Mix 1 cup cheesecake into 2 cups ice cream base and add strawberry puree
  2. Honeycomb Ice Cream: Mix ½ cup crushed Honeycomb into 2 cups ice cream base. Don't add too much as it will make your ice cream soft but very yummy.
  3. Cookies and Cream Ice Cream: Mix ⅔ cup crushed Oreo Cookies into 2 cups ice cream base
  4. Mango Ice Cream: Swirl ¼ cup mango puree into 2 cups ice cream base
  5. Rainbow Cake Ice Cream: Mix 1 cup frosted Rainbow cake into 2 cups ice cream base
  6. Birthday Cake Ice Cream: Mix 1 cup frosted Funfetti cake (or cupcake) into 2 cups ice cream base
Recipe Notes

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



37 Images
Submit Your Photos
George Haddad
Halil Bagosi
Halil Bagosi
Annabelle Importante Bandong
jennifer wellman
Ninny Maria
Ninny Maria
Ninny Maria
Ninny Maria
Mona Guirguis
Laurie Donald-Fretz
Ellen Marie Herring Walley
Sophie Momofthree Gibson
Sophie Momofthree Gibson
Katherine Cowgill by Teren Oddo Oct. 2015

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.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.


Write a Comment and Review

  1. Lyn on April 20, 2019 at 1:15 pm

    Hi, can 45% milk fat double whip cream works for your recipe? I try them and it turn out separated. Even though I did chill for all my ingredients. As I was doing a small batch test so I use a hand whisk to do

    • Gemma Stafford on April 21, 2019 at 3:50 am

      Hi Lyn,
      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.
      At 45% fat content this cream will be perfect for all of my recipes. If it separating then it is either being over whipped or not what I use. When you whip cream you stop when it is in soft peaks. If you go any further you will have butter ( see this video, it will help you to see what is going wrong.
      I hope this helps, softly does it!
      Gemma 🙂

  2. Sze Teng on April 10, 2019 at 10:02 pm

    Hi Gemma,

    I found your recipe in youtube while I’m trying to find the right recipe for making tofu ice cream.
    Can you make a version of tofu based ice cream without using the machine?
    Is heavy whipping cream same with UHT whipping cream/ whipping cream?
    How do you get rid of icy texture/ice crystalize on the ice cream when it starts to freezes?

    Thanks Gemma.

    • Gemma Stafford on April 11, 2019 at 4:09 am

      Hi there,
      The reason my ice cream recipe works is that it is fat rich, water poor!
      Ice crystals form when there is a high water content. These can be broken down through the freezing process by churning. Churning can mean a machine, or you can whisk the ice cream a few times through the freezing time, every hour or so, which is what makes it laborious, but it works!
      I have this tofu ice cream on the list, Liv will take a look at it and try it, I am sure you can make this without a churn too. You would use silken tofu for this, with a little non dairy milk, and added flavors. I need to test this idea though!
      Gemma 🙂

      • Sze Teng on April 12, 2019 at 2:03 am

        Yes, I am using silken tofu. With some fresh milk and sweetened creamer + vanilla essence. I blend everything in juice blender and freeze it in the freezer. Then it turns super duper hard. I am thinking to replace fresh milk with Anchor UHT whipping cream. What is the difference between heavy cream and whipping cream and UHT whipping cream the same? and will whipping cream make ice cream softer?

        Thanks Gemma!

        • Gemma Stafford on April 12, 2019 at 5:21 am

          Hi there,
          Yes! I think that will resolve this for you. Water will freeze like ice, hard, or in crystals. Check the pack of the cream, the higher the fat content the lower the water content. I use 35% fat content fresh dairy cream here, nothing added nothing taken away, this is what works well for me.
          I hope this helps,
          Gemma 🙂

          • Sze Teng on April 12, 2019 at 5:35 am

            All right! I will give UHT whipping cream a try. Thanks Gemma!

  3. Ari Morel on April 10, 2019 at 12:39 pm

    Can u use less condensed milk or sugar free if there is such a thing? Condensed milk has 34 teaspoons of sugar in one can alone. thanks,

    • Gemma Stafford on April 10, 2019 at 4:14 pm

      Hi, we’re working on a sugar free ice cream recipe right now! Stay tuned!

  4. bobbie on April 5, 2019 at 9:38 am

    Can i use liquid whipped topping instead of heavy cream?

    • Gemma Stafford on April 5, 2019 at 12:35 pm

      I would not suggest you replace heavy cream, the recipe will not work the same.

  5. kcuthill on March 27, 2019 at 8:00 pm

    Mmm!! This ice cream is so rich and smooth and creamy!! My little ones and I had a great time making it together. I’m really looking forward to attempting Gemma’s dairy free version next so we can share with Daddy.

    • Gemma Stafford on March 28, 2019 at 3:13 am

      That is very kind, and daddy will be delighted, and the kids will grow in his praise too, so, big win all round <3

  6. Sandy on March 25, 2019 at 5:34 pm

    I followed instructions but it turned out more like whipped cream instead of ice cream. Too soft. What did I do wrong?

    • Gemma Stafford on March 26, 2019 at 10:42 am

      Hi, this can happen if not all the ingredients are cold. I might suggest putting it in the fridge then whipping again.

  7. Guddi on March 25, 2019 at 1:21 pm

    Awesome recipe…. Lovely….
    I want to know whether we can use Amul Whipped cream as I don’t have hand mixer… For 2 ingredient no machine icecream
    Plz let me know…

    • Gemma Stafford on March 25, 2019 at 5:10 pm

      Hi, i would suggest sticking to heavy cream for the right texture!

      • Guddi on April 4, 2019 at 9:03 pm

        Thanks dear… Can u suggest any heavy cream( brand name.. for eg. Amul or else) for India

        • Gemma Stafford on April 5, 2019 at 12:46 pm

          Hi, i always use a generic brand, really any will do for my recipes unless i share otherwise 😀

  8. Trohlfs on March 25, 2019 at 11:37 am

    Hi Gemma 🙂
    I made your 2 ingredient ice cream on the weekend and halved it and added home made chocolate chip cookies to one half and fresh raspberries to the other half. My husband and I sat out on the deck yesterday in the warmer weather and enjoyed a scoop of each, FYI as you probably know, 1 scoop is NEVER enough. Thank you for your Bold recipes.

    Tania R

    • Gemma Stafford on March 25, 2019 at 12:09 pm

      YUM, great job, next time share a photo with us!

      • Trohlfs on March 25, 2019 at 12:13 pm

        I submitted a photo of both my ice creams

        • Gemma Stafford on March 25, 2019 at 5:08 pm

          YAY, i can’t wait to see! Great job!

  9. Kimberly Gnoth on March 25, 2019 at 11:27 am

    Hi Gemma,

    Was wondering if you can create a cookie butter ice cream recipe?


    • Gemma Stafford on March 25, 2019 at 12:10 pm

      WOW, that’s a great idea, ill have to work on that!

  10. Linda on March 22, 2019 at 4:53 pm

    Hey Gemma,
    I tried this recipe and it worked out great! My family loves coffee flavored ice cream. So I was curious if you had any tips for making a coffee flavored ice cream with this recipe. Thank you!

    • Gemma Stafford on March 23, 2019 at 2:38 am

      Hi Linda,
      This is easy! you just add 5 – 6 teaspoons of good quality instant coffee powder to the mix, to your taste. We like an espresso powder as it tends to be fine, and you can use less, but really any instant coffee will do it. The good thing is you can taste as you go. It will taste sweeter before it it frozen.
      I hope this is of help,
      Gemma 🙂

  11. Melissa on March 17, 2019 at 8:51 am

    Can you come up with a sugar-free version of this other than making your own sugar-free condensed milk?

    • Gemma Stafford on March 18, 2019 at 11:38 am

      We’re working on a recipe for that, great idea!

  12. Heather Riggle on March 14, 2019 at 10:47 am

    Thank you so much Miss Gemma. I made this and it was so perfect that I made my husband Tom his favorite dessert which is pineapple cheesecake. So I made him pineapple cheesecake ice cream and he LOVED it. Thanks from your friends in Illinois Heather & Tom

    • Gemma Stafford on March 15, 2019 at 4:25 am

      Hi Heather,
      Well! I am delighted. It is so good to hear how you bold bakers make these recipes your own. It is also great to hear how you love to bake for others, that is the idea.
      Thanks to you an Tom for being here with us,
      Gemma 🙂

  13. Tess on March 13, 2019 at 8:26 am

    Good morning.
    I tried to make it go all right, until my cream was totally cut out.
    What could have gone wrong?

    • Gemma Stafford on March 13, 2019 at 4:04 pm

      Hi Tess,

      What do you mean by ‘cut out’? did it curdle and go lumpy?

      If so it sounds like it got over whipped slightly.


  14. Kelly Law on March 11, 2019 at 6:06 pm

    Hi Gemma I was wondering with to blueberries that are frozen do I unable them to make an ice cream or just some of them and turn them into like a liquid to flavour and colour the ice cream mixture then fold in the the frozen berries so you have whole berries in it. Or do you make like a compote.

    • Gemma Stafford on March 12, 2019 at 2:18 am

      Hi Kelly,
      This is a great question! To get the flavor of blueberry, which is so mild, it will be better to do both. A compote, swirled through the base, with some whole frozen berries added, will be good. Do not over sweeten the compote, or add too much water. If you are using frozen berries then they will produce sufficient water/juice if gently melted, with a little sugar, and perhaps lemon zest to pick up the flavor.
      Try it, divide the base and experiment a little!
      Gemma 🙂

  15. Irene Smith on March 10, 2019 at 5:50 am

    Hi Gemma.
    Thank you for this absolutely fabulous ice cream recipe. Usually I buy ice cream in a tub (we don’t get small tubs here) and by the time me and mom gets to the half of the tub it is so hard and taste horrible. I tried your recipe and it is absolutely in one word DIVINE…. Thank you once again.

    Next I’m going to try the ice cream cones for my grandson. You have given me the courage to try baking myself instead of running to the shops buying unhealthy stuff. So much fun with the grand kids helping.

    • Gemma Stafford on March 11, 2019 at 9:40 am

      Thank you for the lovely message, i am delighted to hear that!

  16. Mouri on March 4, 2019 at 8:59 am

    I have raw milk, and I’ve often wondered if I could skim the cream off the top and use it for recipes that call for heavy cream?
    😀 i love your reciepes they are the best .

    • Gemma Stafford on March 5, 2019 at 12:23 pm

      Hi, yes that will work, but for this i do suggest regular heavy cream for the highest fat content.

  17. Diana on March 4, 2019 at 3:11 am

    Can we use extra thick cream instead of whipping cream

    • Gemma Stafford on March 5, 2019 at 4:59 pm

      Hi, for this i would suggest using heavy cream for this!

    • jill smith on March 8, 2019 at 8:44 am

      can we use milk????

      • Gemma Stafford on March 9, 2019 at 6:54 am

        for the ice cream? Unfortunately no. It has to be a heavy whipping cream so it whips up thick.


  18. Aakaash on February 15, 2019 at 7:32 am

    Hi Gemma, I love your recipe and have tried a few flavors…. Peanut butter, mixed berries, Paan and they have all come out wonderful.
    The only comment I have is that the basevitself comes out as a tad bit too sweet. Is there anything that I can do to adjust for that without having an impact on the end result.

    • Gemma Stafford on February 15, 2019 at 5:37 pm

      You can experiment on scaling back the condensed milk or work with mix ins that will help neutralize the sweetness like fruits and cocoa

      • Aakaash on March 11, 2019 at 5:23 am

        I have now tried Tiramisu, Cookies & Cream and they are wonderful.
        However to reduce the sweetness a bit, I use only 200ml Condensed Milk and 200 Ml evaporated milk. The end result is a perfectly tasting ice-cream with the right sweetness but at the unfortunate cost of the smooth and creamy consistency; the ice-cream is a bit hard.
        Any suggestions?

        • Gemma Stafford on March 11, 2019 at 9:21 am

          Hi there, this can happen i usually just allow it to soften slightly in the fridge. So glad to hear you gave these a try.

  19. Guilherme Lofrano Corneto on February 11, 2019 at 8:07 am

    When you say to keep the sweetened condensed milk cold, does that help the recipe, or is it just to freeze ice the cream base quicker. If I do all ingredients at room temperature, will it work the same?

    • Gemma Stafford on February 12, 2019 at 9:47 am

      Yes, i like to keep it in the fridge over night before hand. Great idea!

  20. Sue Van biljon on February 11, 2019 at 3:53 am

    Hi I live in South Africa and the recipe that I have is 1 tin Ideal Milk put in fridge overnight that it is cold plus 1 tin condensed Milk + 250gms Cream (full Fat) you beat ideal milk till thick add condensed milk then beaten cream ( beat cream till thick and turn in with a spoon) this makes about 1 ltr. I pour it into an ice cream carton . after the ice cream begins to freeze take out of freezer and mix again then freeze till needed again anything can be added . Hope you enjoy.

    • Gemma Stafford on February 12, 2019 at 10:31 am

      Thank you for sharing this, great job!

  21. ivor297 on February 8, 2019 at 7:11 pm

    Hi Gemma
    Being an ice cream freak I just had to try out this one. I have a machine that takes up 30 minutes to do a mix and also I have a food processor but I decided to mix this with a hand held blender/whisker. I have to say it turned out great. The consistency and smoothness more than equalled my machine. I had a bag of frozen blueberries so I thawed them and added them to the mix. Well done for all the recipes on here

    • Gemma Stafford on February 9, 2019 at 3:23 am

      Thank you Ivor for this review. well done you! always great to make these recipes your own, that is the idea,
      Gemma 🙂

  22. Marrie on February 5, 2019 at 5:40 am

    Hello Gamma, kindly please reply to this..I stumbled on your page recently & I have been trying out your recipes & they have turned out great😄 I’m loving them so far, however I just tried out this 2 ingredient ice cream & when I was adding the condensed milk to the whipping cream after it had already formed the soft peaks, &whipping it on high it churned…I’m wondering is there anything I can do to stop this from happening?..should I try putting the condensed milk before I whip the whipping cream, do that I can beat them together?
    I used 500ml whipping cream of 35% fat &around 500ml condensed milk..
    Kindly help please

    • Gemma Stafford on February 5, 2019 at 4:04 pm

      Hi there, so glad you found us! For this it sounds like you just took the cream a bit too far, you want to be careful to whip it to medium stiff peaks then add the condensed milk. I hope that helps, let me know how you go if you try it again!

  23. Steven Effendi Halim on January 27, 2019 at 6:56 pm

    Hi Gemma,

    I have been tryin to make this recipe a few times but I never been able to make it perfectly. Usually my cream split so fast, one time I saw it that it’s still too soft and once I beat it, it split in an instant. I don’t know what is wrong.
    At some point I think because I’m using an electric hand mixer instead of stand mixer, does it make a difference? Or because my condensed milk is still new and it’s in a room temperature and not cold. My cream is 35% fat, I have made sure of that

    • Gemma Stafford on January 28, 2019 at 8:19 am

      Hi Steven,
      I am not too sure why this is happening, but it does seem as though the cream is being over whipped, almost butter.
      Stop when the cream is forming soft peaks, nicely stiff but not solid, that is too far. Your hand mixer should work really well for this. Trust yourself a bit more, when the cream is increasing in volume, and becoming nice and airy, it is done, then stop.
      The condensed milk will be fine at room temperature, it is easier to incorporate it into the cream when it is soft.
      I hope this is of help to you,
      Gemma 🙂

  24. Ine Ke on January 22, 2019 at 11:38 pm


    I have made ice few times differnt recipes but somehow I sort of feel some layer in my mouth after eating like from butter but I can not say I over wisk my whipcream so maybe I have wrong whipcream or maybe I did not wisk enough not sure if the last option can make it taste at the end if you got some buttery layer in the mouth but the taste of the ice is good really better then store and also if I see the ice of the recipes I made on the little clips I follow for recipe they come out frozen but Always easy to scoop but min is frozen but it need bit of workput to get it out of the little cup I use so maybe you can help me here and know where I went wrong can only thing I think is I do not have the stiff peaks stiff enough but would think that make come out more buttery taste

    I make icecream with whipcream condensed milk coffee powder instant and some cocoa powder
    I also use bit of low fat milk to dissolve the coffee powder in and put in to the thickened whipcream and then I put in the condensed milk and when almost done I put in the cocoa powder and thn it look like bit of soft whipped cream with nice coffee color and it taste great
    then I divided into portions to fit the little boxes I saved from store icecream and freeze
    and when go eat it after a day it is frozen real solid and taste good except for the little fatty layer like buttery taste so how do I get rid of buttery tast and get nice fluffy and soft looking like your ice cream please


    • Gemma Stafford on January 24, 2019 at 2:52 am

      Hi there Ine,
      I think you are having an issue with the natural fat in the cream. It sounds like you are doing it all right, but that the cream is not suiting your taste. In order to whip up well cream needs to be at least 35% fat content, this is a lot of fat, butterfat if you will, and if is not to your taste then you may indeed have an issue with it. I do not have a solution for you, apart from changing to coconut cream.
      The flavor combination is one of my favorites, sounds delicious too.
      When I make this it is not rock hard, as it is a high fat thing, and there is little ‘water’ content to freeze like ice, so I am not too sure why that is happening. If you are using milk to dissolve the coffee then let be a very little milk, but if you use a powdered coffee then it is not necessary, I add it directly to the mix.
      I hope this is of some help to you,
      Gemma 🙂

      • Ine Ke on January 24, 2019 at 6:53 am

        hi thanks for the info

        yes there was milk in it to mix the coffee powder in warm milk and let cooldown
        whisk the cream and condensed milk put cocoa powder in it and then the mixture of coffee and milk
        and whisk till got stiff peaks
        so this recipe was putting in halfway and then whisk till done
        think I go try with coconut cream seems can buy cans of 165 ml so need 2 or use less condensed milk to try out first
        so hope if not milk in it it looks more fluffy like yours and so much easyer to spoon lol
        you can add fruit in it to just wonder if that means also pomelo and oranges and other citrus fruits with those juicy bubbles in it
        wel thanks for the response I just keep trying

  25. Jodie mayfield on January 19, 2019 at 9:10 pm

    Fantastic I just made some strawberry ice cream – thanks for the recipe it superb 😊

    • Gemma Stafford on January 20, 2019 at 3:12 am

      Hi Jodie,
      Thank you, I am delighted this worked well for you, well done!
      Gemma 🙂

  26. cathy2107 on January 19, 2019 at 5:55 pm

    Good Day chef. ! this recipe is awesome.. Godbless and more powers to you.. 😇😇

    • Gemma Stafford on January 19, 2019 at 7:38 pm

      Thank you, im so glad you enjoyed it!

  27. Pilar on January 17, 2019 at 4:49 am

    Hi Gemma,
    I cannot find a recipe for pistachio ice cream, based on the 2 ingredient base. How to make the best pistachio thingymajig (paste, concentrate, extract, …?) to make a pistachio ice cream that will make my husband believe he is back on holiday in Athens*? (*it was a gelato-shop right next to the cathedral, best pistachio ice cream ever!). Living in Cape Town it’s a bit far to go get some overthere, lol …

    • Gemma Stafford on January 19, 2019 at 2:53 am

      Haha! Pilar, you are right, too far to go for an ice cream, but may be worth it!
      See this one ( this is based on an Indian recipe, but it msay satisfy that boy! you can adjust the spices, or omit them, but they are delicious.
      I hope this is of help,
      Gemma 🙂

  28. Glenda on January 6, 2019 at 7:16 pm

    I am not able to drink any milk but coconut milk. Can you make condensed milk out of coconut canned milk.?
    What can I substitute for cream cheese without soy. Thank you so very much.

  29. Jesse on January 5, 2019 at 8:51 pm

    I made two versions of this ice cream from your recipes and they turned out great. I do have one question, I think the heavy cream is a little too high it butterfat content because both flavors I made left that oily type feel in my mouth. Do you have any suggestions for cutting the butterfat? I was thinking maybe proceed with the recipe as described and then after the first whipping remove some of the cream content and add in some whole milk while adding the sweetened condensed milk. I haven’t tried it yet.

    • Gemma Stafford on January 7, 2019 at 11:04 am

      Hi there, i would not suggest adding in milk as it will keep the ice cream from setting and cause it to melt faster.

  30. Consuelo Sahli on January 5, 2019 at 11:58 am

    Thank you very much for this delicious recipe, we have enjoyed it very much, my daughter wanted to mix some gram crackers and honey and it turned out pretty good, thanks again! Blessings to you and everything you do!

    • Gemma Stafford on January 7, 2019 at 11:22 am

      YUM, that sounds lovely! I am delighted to hear that!

  31. Faroukia on January 4, 2019 at 4:02 am

    Hi Gemma, I finally tried it and it turned out really really nice. I made peanut butter flavor, rum essence (had no raisins) and cream punch. My only concern is that it is a tad too sweet for my palate. Is there anything I can do to the ingredient ratio to perhaps lessen the sweetness without compromising the end result. (I would like to experiment, but I made a double batch so still have plenty). Love it that your recipes are simple and love the YouTube channel as well. Keep up inspiring us home bakers.

    • Gemma Stafford on January 4, 2019 at 3:16 pm

      Thank you for the lovely message, im delighted to hear you enjoy my recipes!

  32. Taylor on December 17, 2018 at 8:24 am

    Do you have any idea what the nutrition facts are?

    • Gemma Stafford on December 17, 2018 at 8:48 am

      I dont currnelty have that info.

    • Scottishchipmunk on January 18, 2019 at 6:05 am

      I had thought of this re the calorie values.

      I took the info from the back of the cream and condensed milk (and any additional ingredients/flavourings), added them together then divide it by the total weight of your end product. Tada… values per oz or grams however you calculated it – then weigh how much you have scooped as a serving and multiply it according. 😀

      HOWEVER – best bet – just enjoy a scoopfull or two every so often and relax. xxx

  33. Nina on December 16, 2018 at 5:53 am

    HI GEMMA!!
    I have been on an ice cream kick lately and mixing up ice cream left and right. And now I find myself thinking I want to make ice cream for my mom. I wanted to do her favorite pie flavor, pecan pie. How would you go about making a pecan pie flavored ice cream?

    • Gemma Stafford on December 16, 2018 at 6:15 pm

      Hi Nina,

      That is really simple. Just mix a big old slice of pie into my ice cream base. Also you can make butter pecan which I have a recipe for that is really good.


  34. Frances Mountney on December 10, 2018 at 7:27 pm

    Hi Gemma I am a first time follower of your show on Facebook.I am trying your ice cream but i made a mistake and added the eagle brand butterscotch condensed milk before I added the sweetened condensed it won’t firm up.Any suggestions.I could use your help.Thanks.

    • Gemma Stafford on December 11, 2018 at 4:58 pm

      Hi there you can add more full fat cream to thicken it, re mix then re-freeze and you should have a lovely result! Enjoy!

      • Emma on December 15, 2018 at 3:27 am

        This icecream, thank you💜
        I have an improvised recipe to share
        It turned out to be a mix between donuts and pancakes.
        3 dl flour
        2 dl vanilla yoghurt
        1 tablespoon vanilla sugar
        3 tablespoon sugar
        1 teaspoon bicarbonate
        Mix together
        50 gram butter
        2 eggs one at a time
        Add more vanilla yoghurt if the consistence is to dry. It should be like a really loose bun dough.
        Add butter in a pan
        Take a icecream scoop and oil it to scoop up right amount dough in the pan

        Fry it on both sides untill nice color
        Mine turned out to be a little to loose. So I put them in to the microvave two minuts to rise, after this steep then rolled them in sugar. A really nice sweet breakfast.

        • Gemma Stafford on December 15, 2018 at 4:14 am

          Emma, that is a really well though out recipe, well done you.
          Just for the benefit of other bold bakers dl in measurement is 10ml.
          Thank you so much for sharing this with us. A little more flour may have changed this for you in terms of consistency. It sounds like a good mug recipe too for the microwave, well done.
          Seasons greetings to you and yours,
          Gemma 🙂

  35. Provee on December 6, 2018 at 7:02 pm

    Love this recepie. Thanks Gemma. I made 4 flavours out of one batch. Are yummy. Check out the photos.

    • Gemma Stafford on December 8, 2018 at 2:59 am

      Hi Provee,
      I am delighted you like this recipe, thank you for letting me know, and for the photo too. I am not sure I saw it yet as they await approval.
      Good that you are with us,
      Gemma 🙂

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This