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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

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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 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

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.

4.9 from 66 reviews
Homemade Ice Cream with only 2 Ingredients (No Machine)
 
Prep time
Total time
 
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!
Recipe type: Homemade Ice Cream Recipe
Cuisine: Dessert
Serves: 3 pints
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
Notes
Get 50+ ice cream flavors at my Gemma's Freezer Section Ice Cream Destination.

 

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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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635 Comments

  1. Melanie on June 22, 2018 at 11:56 am

    I’m trying to make the ice cream now. I had stiff peaks with the heavy cream, but now that I’ve added the sweetened condensed milk, it seems to be becoming more and more liquid-y as it’s being whipped. Any thoughts/suggestions on how to fix this or what I e done wrong?

    • Gemma Stafford on June 23, 2018 at 1:28 am

      Hi Melanie,
      I think you are not using fresh dairy cream. 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.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream.
      I hope this helps,
      Gemma 🙂

  2. Marta on June 20, 2018 at 7:18 am

    Hi Gemma! I was so excited to try this out as I linked your recipe to my boss first and both him and his sons loved the recipe. I was sure nothing can go wrong with two ingredients only but I’ve messed it all up badly 🙁 I whipped the 36% fat whipping cream to soft peaks and then I’ve added sweetened condensed milk but the stiff peaks never happened 🙁 I thought that maybe it takes a little longer whipping but no 🙁 the mixtures separated one from another, cream turned into butter lumps swimming in a condensed milk and I have no idea what went wrong. Two people from my work made the same recipe and their ice cream turned out perfect… Mine taste like heaven but the texture is vile and unbearable 🙁

    • Gemma Stafford on June 22, 2018 at 8:18 pm

      Hi Marta,

      So I’m really sorry to hear this. This has never happened to me nor have I seen it. I have heard it before and honestly I don’t know why it happens.

      The only thing I can think of is that it gets over whipped but by the sounds of it you didn’t even get that far.
      I’m sorry I couldn’t be more help but honestly I bet if you make it again it would work.

      Gemma.

    • Melissa on June 22, 2018 at 10:46 pm

      This almost happened to me to I think! I was waiting for stiff peaks, but the mixture seemed to get more and more liquidy as I mixed it. I read online that when you start overwhipping, it gets really grainy and the color gets duller and it eventually turns into butter. Next time I did it I basically only mixed it for a couple minutes after the condensed milk was put in, so I still had soft peaks. And it turned out great! So I would suggest try only mixing it for a short amount of time after putting the milk in.

      • Gemma Stafford on June 23, 2018 at 1:02 am

        Hi melissa,
        Yes, and that is exactly right, whipped fresh dairy cream will turn to butter when over whipped.
        Some other ‘cream’ such as a manufactured cream will turn to liquid when the condensed milk is added. The ice cream recipe only works will fresh dairy cream.
        Thank you so much for your input here,
        Gemma 🙂

  3. Shireen on June 19, 2018 at 10:15 am

    Nice.

  4. Shireen on June 19, 2018 at 10:14 am

    Nice. It seems delicious.

    • Gemma Stafford on June 19, 2018 at 6:23 pm

      Thanks so much 🙂

      Gemma.

  5. Beth on June 16, 2018 at 8:17 am

    If the sweetened condensed milk was not cold, it may have beaten into stiff peaks. Could that be what happpened, Nidhi?

    • Gemma Stafford on June 17, 2018 at 3:15 am

      Hi Beth,
      The condensed milk does not need to be cold for this. The cream needs to be right though. 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.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. In the US this is Heavy Whipping cream, 35% fat content at least, and readily available. This information is on the label.
      I hope this helps,
      Gemma 🙂

  6. Grace on June 15, 2018 at 12:11 pm

    Hi! I did cookies and cream, and it ended up soooooo good! Thanks for the awesome recipe!
    ~Grace

    • Gemma Stafford on June 16, 2018 at 3:25 am

      Hi Grace,
      That is really good to hear, thank you for letting us know,
      Gemma 🙂

  7. Nidhi on June 14, 2018 at 5:58 pm

    Hi Gemma,

    I like how clearly you detail the process and steps for your recipes.

    I have made three flavour of ice cream being inspired by your ice-cream party. I used Double whipping cream and nestle condensed milk. The whipping cream came to soft peaks after which I added the condensed milk. But after adding that, I was not able to form hard peaks ! even with 10 mins of beating. The proportion of cream and milk was same.

    Could you suggest what might have gone wrong. I have mixed the flavours and set the ice cream anyways. I will try them out today.

    thanks a ton for your help

    • Gemma Stafford on June 14, 2018 at 8:41 pm

      Hi,

      Oh gosh I really don’t know why it didn’t form stiff peaks. You were right to still freeze it.

      I hope they worked out. I’m a bit stumped by this one.
      Gemma.

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