Your #1 Online Baking Destination!

Homemade Ice Cream

Homemade Ice Cream (No Machine) with only 2 Ingredients

Save Recipe

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.

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!



4.9 from 61 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


12 Images
Submit Your Photos
George Haddad
Halil Bagosi
Halil Bagosi
Annabelle Importante Bandong
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.


  1. 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 😉

  2. 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 🙂

  3. 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 🙂

  4. 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 🙂

  5. 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 🙂


  6. 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 😉

  7. 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 🙂


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


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


  10. 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,

Leave a Comment

Rate this recipe:  

Pin It on Pinterest

Share This