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Homemade Vanilla Ice Cream Recipe - Just a few ingredients and no ice cream machine needed!

Homemade Vanilla Ice Cream

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You can’t go wrong with this creamy classic. Indulge in a scoop of vanilla ice cream or use it as a base in over fifty of my ice cream recipes.


Hi Bold Bakers!

Now that summer is in the air, it’s finally time to start busting out my favorite frozen dessert recipes. If you’re anything like me, your favorite way to cool down is to indulge in a big ol’ scoop of ice cream. I’ve created every ice cream flavor under the sun from Mint Chocolate Chip to Butter Pecan. While I love to get creative in the kitchen and come up with all kinds of bold flavors, at the end of the day I truly live for classic homemade vanilla ice cream.

After all, if it’s not broken… don’t fix it!

What are the Ingredients to Make Ice Cream?

As always, the base for my ice vanilla ice cream is the master recipe for my 2-Ingredient No Machine Ice Cream. For those of you who are not familiar, my recipe is simply heavy whipping cream and sweetened condensed milk whipped up to yield you a creamy, customizable canvas. This is your ice cream base. You can add any mix-in to your ice cream base so get really creative. That being said, this vanilla ice cream recipe is a fan favorite on its own, and if you haven’t tried it yet you have got to put it on the top of your list!

Homemade Vanilla Ice Cream Recipe

How Do You Make Vanilla Ice Cream?

If you have never made this ice cream before, it’s going to change the way you think about homemade ice cream. Most ice cream recipes require making a custard with eggs, milk, and cream and then churning them in an ice cream machine to achieve the right texture. Well, all you need to make my homemade vanilla ice cream is a hand or stand mixer, some heavy whipping cream, a can of sweetened condensed milk and good quality vanilla extract. Vanilla acts as the flavoring and keeps your ice cream soft and scoopable once frozen. If you really want to put some elbow grease into it, you can always whip it up with a bowl and a whisk too.

What makes my homemade ice cream recipe foolproof is the process of combining plain whipping cream and sweetened condensed milk. The whipping cream is full and rich and, once whipped with the condensed milk, the 2 ingredients are transformed into a rich ice cream with all the body and sweetness of its store-bought alternative. Finally, I add vanilla extract and the seeds scraped from a vanilla pod. After this mixture sets in the freezer for just 5-6 hours, you’ll yield the most decadent vanilla-infused ice cream.

It’s nothing short of ice cream heaven!

How Do You Make Condensed Milk?

Sweetened condensed milk is super important to this recipe and cannot be substituted. Luckily, homemade condensed milk is simple to make if you aren’t able to buy some locally or would prefer to make it from scratch.


How Long Does Homemade Ice Cream Last?

Just like regular ice cream, my homemade vanilla ice cream can be kept in the freezer for quite a while. If stored in an airtight container, your ice cream will keep for up to 6 weeks. That’s right. Your dessert will always be waiting for you and you will never be waiting for it.

Gemma's Freezer Section Ice Cream Destination

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4.32 from 50 votes
Homemade Vanilla Ice Cream Recipe - Just a few ingredients and no ice cream machine needed!
Homemade Vanilla Ice Cream
Prep Time
10 mins
Total Time
10 mins
 

Indulge in a scoop of vanilla ice cream or use it as a base in over fifty of my homemade ice cream recipes.

Course: Dessert
Cuisine: American
Servings: 2 pints
Ingredients
  • 2 cups (16oz/450 ml ) cold heavy whipping cream (all purpose cream or heavy cream)
  • 14 ounces (1 can/ 400ml) cold sweetened condensed milk (fat-free or regular)
  • 2 teaspoon vanilla extract
  • 1 vanilla bean pod
Instructions
  1. Using a hand or stand mixer fitted with a whisk attachment whip the cold cream on medium/ high speed until soft peaks form.
  2. Turn off the machine and pour the condensed milk into the whipped cream.
  3. 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.
  4. Carefully scrape the seeds out of one vanilla bean pod. Add the seeds to your ice cream base and give it a mix.
  5. Transfer your vanilla ice cream mixture to an air-tight sealable container and freeze for a minimum of 6 hours or overnight before eating.
  6. Keep stored in the freezer for up to 6 weeks.

Watch the Recipe Video!

 

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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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97 Comments

Write a Comment and Review

  1. Chantell on December 15, 2018 at 12:35 pm

    Hi Gemma. Made this vanilla ice cream tonight but mine came out more runny. Wasnt as thick as yours after mixed it. I froze it anyway. Is it perhaps the cream or did i not mix long enough? Thank you for the amazing recipes

    • Gemma Stafford on December 16, 2018 at 6:34 am

      Hi Chantelle,
      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, and they do not work well in this recipe.
      I am not too sure which cream you had, if it is fresh cream then all will be well,
      Gemma 🙂

  2. Malik Giles on November 14, 2018 at 4:49 pm

    Hi Gemme,
    Can you substitute the heavy cream for anything. it is quite expensive where i live.

    • Gemma Stafford on November 15, 2018 at 2:31 am

      Hi there,
      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. This type of cream will not work in my recipe.
      I got this suggestion from an American Bold Baker living in Tunisia, but I did not try it. It may make sense to you: I am an American living in Tunisia. I am able to find heavy whipping cream here but it is very expensive so I’ve found an alternative that some of your other ice cream makers around the world might be able to use in the same position. I use a cream whip mix (called creme chantilly here) that is the mix + 1/2 cup milk. I use two of the mix packets whipped up with VERY cold milk in a metal bowl that’s been in the freezer for at least a half hour then add the condensed milk. I have noticed it takes a bit longer to firm up but the taste is great. I do all this just so I can make my favorite ice cream flavor: coffee! Just wanted to let you know that it is possible.
      That is the benefit of our world wide community, diversity in action!
      We have lots of other frozen ideas here (https://www.biggerbolderbaking.com/homemade-ice-cream-recipes/).
      Thank you for being here with us,
      Gemma 🙂

  3. Lita Johnson on November 8, 2018 at 2:39 am

    I’ve never been a huge homemade ice cream fan. In the past it was always so watery and not very creamy. Decided to give it one more try and made this for Father’s Day yesterday. Wow! Seriously the best ice cream ever. It was so creamy and had so much flavor. My only complaint is I wish we had more!!

    • Gemma Stafford on November 8, 2018 at 4:58 am

      Hi Lita,
      Haha! yes, I know, a big bang for your baking buck!
      I am delighted you liked this recipe, now you are on a flavor adventure with this base! We love coffee here in my house, but lots to choose here (https://www.biggerbolderbaking.com/homemade-ice-cream-recipes/).
      Thank you for this lovely review,
      Gemma 🙂

  4. Sam on November 1, 2018 at 3:52 pm

    Hi gemma can you please advise how to make light condensed milk?

    • Gemma Stafford on November 1, 2018 at 4:31 pm

      Hi Sam,

      Use a fat free milk 🙂

      Best,
      Gemma.

  5. Khushboo on October 29, 2018 at 8:23 pm

    Hi Gemma,
    I have tried this 2 ingredient ice-cream and my 2.5 year son loves it. Much better to ensure what he is eating.
    I have also experimented with this recipe by adding frozen cherries. And flavor is awesome.
    Also I tried making black forest ice cream and it was as good as black forest cake.
    Thanks for this recipe.

    • Gemma Stafford on October 30, 2018 at 4:35 am

      Hi there,
      Thank you for this very kind review of this recipe, I am delighted you are baking with us.
      Nice ideas there too, I must add that to my list,
      Gemma 🙂

  6. Jill on October 29, 2018 at 6:58 pm

    Made this and it was really yummy! Made the vanilla version, although I didn’t have a vanilla bean, I used pure vanilla extract. Put fresh raspberries in it before freezing to give it some texture. Will definitely be making this ice cream vase again!!!

    • Gemma Stafford on October 30, 2018 at 4:47 am

      Hi Jill,
      Good to hear! Thank you so much for letting me have this lovely review, and tip too!
      Gemma 🙂

  7. Karen on October 24, 2018 at 9:55 am

    Hi Gemma!! I’m new here and I’m loving your recipes, I just have a question, do we need to use that specific container or any plastic container would work?

    • Gemma Stafford on October 25, 2018 at 4:49 am

      Hi Karen,
      Use – re-use ice cream containers from the store, or use food grade/freezer containers. all will be well,
      Gemma 🙂

      • Ana Lopez on October 25, 2018 at 6:30 am

        Thank you!

  8. Vrushali on October 8, 2018 at 12:22 pm

    Hi Gemma,
    Thank you for all fantastic recipes. I tried crazy cupcakes and crazy muffins. They were superb. Today I tried vanilla ice cream. I made condensed milk from high fat milk by following all your instructions. Using a stand mixer fitted with a whisk attachment i whipped the cold cream (with 30% fat )on high speed and soft peaks formed. But when I poured the condensed milk into the whipped cream.
    And started my mixer at high speed. But I don’t know what happened. Lumps started floating. My receipe went wrong. Please can you explain the reason behind this?

    • Gemma Stafford on October 9, 2018 at 2:21 am

      Hi there,
      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 think this is what you have. This will split when you add the condensed milk, it is not right for this recipe, I am sorry,
      Gemma 🙂

  9. Juliette on October 7, 2018 at 7:58 pm

    Hi Gemma,
    I am on keto diet what can I use to substitute with condense milk.
    Thank you.
    Juliette

    • Gemma Stafford on October 8, 2018 at 12:50 am

      Hi Juliette,
      What thickens condensed milk are the sugars, and they do this by turning towards a caramel, the soft ball stage, as in Dulce De Leche. The problem for most sugar subs is that they will not caramelize, and the ones which do are very high in fructose. This is not good for diabetic people.
      The sugars which will caramelize are agave/honey/maple syrup.
      Lakanto/Swerve/Truvia, which is Erythritol based will caramelize too, and this should work well for Condensed milk. The sweetener in thise sugars is either monk fruit or Stevia.
      Do a little research into these, they will be your baking friend,
      Gemma 🙂

  10. geraldine on October 1, 2018 at 1:15 am

    hi Gemma
    just made your 2 ingredient ice-cream – had always wanted to make my own ice-cream – now i can – and its grand

    thank you

    • Gemma Stafford on October 1, 2018 at 1:56 pm

      Hi Geraldine,
      Yes, it is grand! a little Irish expression there 😉
      I am happy that you are here with us,
      Gemma 😉

  11. Antz on September 29, 2018 at 11:05 pm

    HI Gemma,

    If there no Vanilla bean pod selling at my country, Any vanilla (item) can be replace?

    • Gemma Stafford on October 1, 2018 at 1:55 pm

      Hi May,
      you may find a good quality extract. We use this in many recipes, but it is not essential. Use what you have available to you, that is always best,
      Gemma 🙂

      • Antz on October 5, 2018 at 3:23 am

        Hi Gemma,

        Thanks for the guide, one more question… can i replace the condensed milk to full cream milk?

        • Gemma Stafford on October 6, 2018 at 2:59 pm

          Unfortunately you can’t substitute the condensed milk. It’s a really important ingredient.

          Best,
          Gemma

          • Antz on October 13, 2018 at 6:35 pm

            Thanks Gemma.

  12. Anna on September 29, 2018 at 2:08 pm

    Gemma how long to mix I have a kitchen aid mixer, using heavy whipping g cream but it’s not getting thick jus turned into slush

    • Gemma Stafford on October 1, 2018 at 1:14 pm

      Hi Anna,
      I think you do not have heavy whipping cream! It has to whip up, and if you whip too long you will have butter.
      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 by now you have resolved this issue, do let me know,
      Gemma 🙂

  13. bebe_m on September 21, 2018 at 7:07 am

    This recipe is so amazing! It’s so creamy and yummy! I’m definitely going to make the other flavors! 🙂

    • Gemma Stafford on September 21, 2018 at 10:05 pm

      Really glad to hear that 🙂

      Best,
      Gemma.

  14. Chonel on September 20, 2018 at 12:52 pm

    This must be a hoax. I can’t seem 2 get mines done and I’ve tried 2 different set of creams..smt

    • Gemma Stafford on September 22, 2018 at 8:45 am

      Hi there,
      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. This cream will always whip up, and if it is over whipped it will make butter.
      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.
      today another bold baker in Tunisia passed this trick to us. She is using a ‘whipping cream’ which I think is a manufactured cream. These would usually collapse when the condensed milk is added, but she found a way to resolve this for her ingredients.
      I am an American living in Tunisia. I am able to find heavy whipping cream here but it is very expensive so I’ve found an alternative that some of your other ice cream makers around the world might be able to use in the same position. I use a cream whip mix (called creme chantilly here) that is the mix + 1/2 cup milk. I use two of the mix packets whipped up with VERY cold milk in a metal bowl that’s been in the freezer for at least a half hour then add the condensed milk. I have noticed it takes a bit longer to firm up but the taste is great. I do all this just so I can make my favorite ice cream flavor: coffee! Just wanted to let you know that it is possible. (: Jill.
      I hope this is of help to you,
      Gemma 🙂

  15. Becky on August 20, 2018 at 6:00 pm

    I just made this last night following your EXACT recipe. YUM YUM YUM!
    thank you. plan to try other flavors in future!

    • Gemma Stafford on August 21, 2018 at 3:48 am

      Hi Becky,
      Haha! I hear the EXACT, and you have the right idea, the recipe is always important.
      The problem for a lot of people around the world is that they do not have the luxury of fresh dairy, and so they have to rely on manufactured products. We are lucky!
      Good to have you with us, try all of the flavors, it will take a long time!
      Gemma 🙂

  16. Rava on August 19, 2018 at 8:30 pm

    Will it work if i reduce the condensed milk by half (185g) and mix it with evaporated milk (185g) to make it less sweeter?

    • Gemma Stafford on August 20, 2018 at 2:17 am

      Hi Rava,
      I will make it less sweet, but it will increase the ‘water’ content and may set the ice cream a bit harder than you would like, however it is worth an experiment. You can increase the cream quantity too, and that will work for you, but maybe not by 1/2.
      The added ingredients are what balance the sweetness of this ice cream. Things like fruits/cocoa/coffee etc will help.
      I have not tried it with evaporated milk and if you do I would appreciate your input here,
      Gemma 🙂

  17. Rava on August 19, 2018 at 10:28 am

    Hi Gemma
    I really liked this recipe but i found this is too sweet for me.. what should i do? Should i decrease the condensed milk by half? To maybe 185g? (I’m using 370g condensed milk can)

    • Gemma Stafford on August 19, 2018 at 12:06 pm

      I’d recommend using a fat free condensed milk if you can. And I know it sounds strange, but the more mix-ins you add to your ice cream the less sweet I tend to find it. I hope you enjoy!

  18. Gabriel Garcia on August 18, 2018 at 3:35 pm

    Dear Gemma,

    I am a newly college graduate. I have been trying out your recipes over the summer. I have made your funnel cake, no bake granola bars, homemade peanut butter, and just recently your ice cream recipes. They are simply delicious. Your videos make baking fun and enjoyable. I have been cooking since my junior year in college since I came back from china during a study abroad exchange. My family loves making new recipes from your site, but my moms says that we need a break from all the calories. With all your skills and background, you deserve to have your show be on FoodNetwork. You are that incredible.

    Have a wonderful day,

    Gabriel

    • Kevin Kurtz on August 19, 2018 at 11:34 am

      Hi Gabriel! Thank you for your lovely note. That’s great to hear about all of your amazing baking this summer! I really appreciate your support. Thank you for being part of the Bold Baking Community! 🙂

  19. Jacqua L Hughes on August 17, 2018 at 4:49 am

    I love these recipes but I want to utilize my kitchen-aid ice cream maker attachment. I need a egg-less ice cream recipe for my “kitchen-aid ice cream maker attachment”. I read that the eggs is what helps to make a thicker the ice cream vs soft serve, I was wondering, can I substitute the eggs with flavorless gelatin for my thickener and if so how much do I uses in a regular ice cream maker recipe.

    • Gemma Stafford on August 20, 2018 at 5:27 am

      Hi there Jacqua,
      I did an ice cream class for Craftsy some time ago, where I went through a series of frozen treats. (https://www.craftsy.com/cooking/classes/bigger-bolder-frozen-desserts-ice-cream-gelato-more/61001). craftsy give FREE access sometimes, so it is worth signing up for notifications.
      I think you need a traditional gelato recipe to get the best from this lovely appliance.
      I have not used a gelling agent in ice cream, but cornstarch works well as a thickening agent in place of the eggs. Do a little looking around at some suggestions online, find one to suit you, but do try it!
      Gemma 🙂

  20. Rosella on August 4, 2018 at 9:29 am

    Hi Gemma, What is the equivalent of 400 ml condensed milk to cups?

    • Gemma Stafford on August 5, 2018 at 4:24 am

      Hi Rosella,
      A cup of condensed milk will be close enoug to 400ml/grams.
      Much the same thing really,
      Gemma 🙂

  21. Tonia on August 3, 2018 at 5:05 pm

    hey Gemma, is it possible to use more vanilla extract if you do not have vanilla pods?

    • Gemma Stafford on August 4, 2018 at 3:15 am

      Hi Tonia,
      Sure, but do not over do it! three teaspoons of a good quality extract will do it for you.
      Thank you for being in touch,
      Gemma 🙂

  22. TEXASROSE on August 3, 2018 at 11:23 am

    I made the Vanilla Two Ingredient Ice Cream . I am totally hooked!! One thing I found out, lol, after rewatching the video from Gemma and reading the directions here I was unaware that sweet condensed milk has fat in it. So use non fat stuff because my ice cream base had a strange grease or waxy feeling in the top of my mouth. New Favorite anyway. Cheesecake next!!! Gonna go great with Mug Cakes.

    • Gemma Stafford on August 3, 2018 at 2:53 pm

      Hi there,
      Yes, and full fat things freeze well too, but you can choose a low fat version too.
      I am delighted you like this recipe, thank you for letting us know,
      Gemma 🙂

  23. cookQueen on July 29, 2018 at 8:08 am

    what can i substitute for whipping cream because it is not available where i live.

    • Gemma Stafford on July 29, 2018 at 4:32 pm

      Unfortunately no. Its a very important ingredient in this recipe.

      Best,
      Gemma.

  24. sambam on July 28, 2018 at 1:23 pm

    Hi Gemma
    We Used Aldi Double cream pasteurised for pouring and whipping then added sweetened condensed milk.

    Can not get heavy whipping cream. They do an extra thick double cream would this work?

    Thanks Sam

    • Gemma Stafford on July 30, 2018 at 6:04 pm

      Hi Sam,

      yes that cream should work. Let me know if you ended up using it.

      Best,
      Gemma.

  25. sambam on July 28, 2018 at 11:59 am

    Hi Gemma,
    Is it possible to rescue my ice cream base I mixed the condense milk in with my whipped cream and it has curdled (lumps and separated) . please help

    Sam

    • Gemma Stafford on July 28, 2018 at 12:42 pm

      Hi Sam,
      I have no idea! This is just two ingredients, and these are really important to the result.
      Fresh dairy heavy whipping cream, and condensed milk, just milk and sugar.
      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, and they will not work in this ice cream recipe.
      am I getting it right?
      Let me know, we will figure it out,
      Gemma 🙂

  26. Julia on July 8, 2018 at 3:01 am

    Hi Gemma,

    is it possible to substitute 1 cup of heavy cream with 1 cup of coconut milk or will that not whip? I’m asking because I want coconut ice cream but I don’t have 3 cans of coconut on hand. Thanks!

    • Gemma Stafford on July 8, 2018 at 2:25 pm

      Hi Julia,

      Unfortunately that won’t whip. Try my coconut ice cream

      Best,
      Gemma.

  27. Janet Giuffre Nightingale on July 6, 2018 at 2:29 am

    Thanks for your response to my previous question about the volume of my ice cream. It was also my first attempt. Everyone loved it! Served with our 4th of July BBQ. Vanilla with chopped up chocolate coconut cookies added. It was delicious, thank you again.
    5 stars for sure!

    • Gemma Stafford on July 6, 2018 at 3:37 am

      Yes!
      Thank you so much for this lovely review of this recipe, I am really happy you enjoyed it, well done, great additions!
      Gemma 🙂

  28. Janet Giuffre Nightingale on July 3, 2018 at 6:23 am

    Hi Gemma, so made my first ice cream and I got more than 2 pints, maybe 2 1/2. Maybe due to my hand held mixer attachments adding too much air?
    Love watching your wonderful creativity! Very inspiring, thank you,

    • Gemma Stafford on July 4, 2018 at 3:26 am

      Hi Janet, that was a miracle! Haha! no idea why it was so much, but delighted it was, well done you,
      Gemma 🙂

  29. Veena on July 2, 2018 at 12:33 pm

    Hi Gemma Thank yu will try soon
    Winter here so will try after the Brrrr

    I tried ur 3 ingredients cookies
    Oatmeal

    I used nutella instead of choc chops culd not find it here in stores

    They still came out fine I added coconut

    Love n light
    always
    veens
    😚

    • Gemma Stafford on July 3, 2018 at 12:48 am

      Poor Veena,
      The world is upside down! It is always summer here in California, so we forget that the rest of the world has its’ seasons. Soon be over though, then ice cream party for you!
      Thank you for letting me know how you managed the cookies, well done, that tip will be of help to others,
      Gemma 🙂

  30. Sheila on June 18, 2018 at 4:41 pm

    I am using vanilla bean paste…how much should I use?

    • Gemma Stafford on June 19, 2018 at 2:16 am

      Hi Sheila,
      Vanilla bean paste is the scraped contents of the pod, and is pure vanilla, nothing added or taken away. You will still need a couple of teaspoons of this to give the flavor. You can use this in conjunction with an extract too, 1/2 and 1/2. It will distribute more easily like this. Blend it with a little of the condensed milk to make sure it is loose.
      Thank you for being in touch,
      Gemma 🙂

  31. Vickie Schafer on June 17, 2018 at 11:02 am

    Hi there, Gemma!
    As soon as I get to the store, I’m going to buy all my ingredients, so I can make this right away… I’m wondering, though, I didn’t see a recipe for sherbert. Do you have one?

    • Gemma Stafford on June 18, 2018 at 3:08 am

      Hi Vickie,
      The ‘sorbet’ recipes here are more like a sherbet, as they contain dairy. (https://www.biggerbolderbaking.com/homemade-ice-cream-recipes/).
      There are also recipes using coconut cream, and Greek/strained yogurt.
      Thank you for being in touch, I hope you enjoy these recipes.
      Gemma 🙂

  32. Laurie Rae Cortez on June 15, 2018 at 12:29 pm

    Hi Gemma, I love all your recipes, I was wondering if you could add Pudding in the mix, I love pistachio. my favorite. I have been trying your recipes. But I never can get all the ingredients. Put I do for your Ice Cream. I just saw you video on how to make cast iron cinnamon rolls. I am defiantly try that one. I have a lot of cast Iron pans that some came from my mom.
    I will be watching you show to see what you make next.

    • Gemma Stafford on June 16, 2018 at 3:20 am

      Hi Laurie,
      Lucky you to have old cast iron pans to use, use them too, leave one on the stove so that you can see it, then you will use it.
      The ice cream recipes here are dependent on two ingredients, and these must be the right ones. There may be other recipes online using pudding, but I have not tried one, I generally make and bake from scratch.
      Where you live too will dictate what ingredients you can find, and dairy cream is not so available in hot countries where there is no traditional dairy industry, and that is a dilemma!
      However, I hope you find enough here to keep you baking, it is good that you are with us,
      Gemma 🙂

  33. Reed on June 15, 2018 at 12:59 am

    I love what you do and what you cook you are the best cooker that i have seen

    • Gemma Stafford on June 15, 2018 at 2:22 am

      Hi Reed,
      Thank you! That is very kind.
      Gemma 🙂

  34. Dynnamae on June 10, 2018 at 12:45 pm

    Hi Gemma. I get your post in email and tried this. I made the dulce de leche and the Nutella. They were so very good. The smooth creaminess really makes me think of gelato. I will be trying many different flavors this summer. Thank you for the recipes.

    • Gemma Stafford on June 11, 2018 at 1:52 am

      Hi there,
      That is really good to hear. Thank you for being with us. We have lots of flavors for you to try. Try too the sorbet recipes, frozen yogurt, and popsicles too. The season is hotting up!
      Gemma 🙂

  35. Mrs. Jersey on June 6, 2018 at 7:56 pm

    Hi Gemma!

    Your recipes are terrific! I tried making the dulce leche today. Tasted wonderful but after eating I had a slight fatty/buttery/ slimy coat on my tongue. Is it just because the ice cream is rich or is it because I whipped up the cream a little too much? Or any other reason you think?

    Thanks once again!! You indeed are making a bold baker:)

    • Gemma Stafford on June 9, 2018 at 4:56 am

      Hi there,
      This is indeed a very rich ice cream. It will not be to do with the whipping, which should be soft peaks, but with the fat content. I am happy you liked this recipe, but it is rich!
      Gemma 🙂

      • Montana on June 9, 2018 at 2:00 pm

        Hey Gemma,
        You have me inspired by your ice cream i have always wanted to make ice cream for a living and your videos have taught me how to make a quick and simple. I have not only wanted to make ice cream but Popsicles, soft serve and ice cream sandwiches i am only 11 but i want to inspire people like how you have inspired me!

        Thank you for the inspiration
        😊😊

        • Gemma Stafford on June 10, 2018 at 3:17 am

          Hi Mnotana,
          What a lovely ambition for you. I hope you reach your dreams. Work hard at school first, then a good training in a school of catering will have you ready for the world of ice cream. Part of a business, which is really important, is making money! This is one thing you will learn about in catering college. How to buy ingredients, store them, store the finishes product and food hygiene are all really important things. So, get making for your friends and family, you can pretend you are running a business. Cost the ingredients, and see if you could make money at it, that will be fun for you right now, and then you have the ice cream treat too, win win.
          Good to have you with us.
          Gemma 🙂

      • Candice on June 21, 2018 at 3:16 pm

        Hey Gemma,
        Love your recipes! Is there anything that can be done to reduce the “fatty/buttery/slimy coat” that gets left behind?

        • Gemma Stafford on June 22, 2018 at 8:11 pm

          Hi Candice,

          Glad you like my recipes. I honestly don’t know what you are referring too? Get’s left behind where? in the mixing bowl?

          Honestly you should not be experiencing a slimy coat.
          Gemma.

  36. Esther Longchar on June 3, 2018 at 10:47 pm

    Hi Gemma. Wondering whether this recipe would work with 25% fat fresh cream. That’s the only dairy cream available here. It doesn’t hold shape when whipped. The other option is powdered whipping cream but it doesn’t taste like the real thing.

    • Gemma Stafford on June 4, 2018 at 2:16 am

      Hi Esther,
      No! this is a simple recipe, it needs the whipped cream, and as you say 25% fat content cream will not hold its’ shape. The powdered version will collapse when you add the condensed milk. I am sorry, I do not have a solution for you, this recipe relies on the volume created by the whipped cream.
      Gemma 🙂

  37. Samira on June 1, 2018 at 6:23 am

    Hello gemma, I want to ask you which is more worse using extra condensed milk or extra whipping cream,and if i do so what would be the results?

    • Gemma Stafford on June 2, 2018 at 4:30 am

      Hi there,
      To make this less sweet use extra whipped cream. Extra condensed milk will make it too sweet,
      Gemma 🙂

  38. Eileen Murphy on June 1, 2018 at 2:52 am

    Hi Gemma, I do have an ice cream machine. Can this base be used in the machine? Also, I have been using vanilla powder due to the high cost of vanilla these days. Would this be an appropriate place to use it?

    • Gemma Stafford on June 1, 2018 at 3:44 am

      Hi Eileen,
      No, this will be too big a bulk for the ice cream machine. You need a gelato recipe, or a custard based recipe, which is churned. You possibly have one with your churn handbook.
      Make this without the churn, that is the idea,
      Gemma 🙂

  39. Edie on May 31, 2018 at 9:31 pm

    Hi Gemma,
    I keep Fat Free Cream on hand, but am not sure this will whip. Will this work or do I need to make sure that I have the regular cream, or whipping cream? Thank you, Edie.

    • Gemma Stafford on June 1, 2018 at 2:35 am

      Hi Edie,
      There is no such thing as no fat 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. It 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. This will collapse when you add it to the condensed milk, it will not work in this recipe.
      In the US use Heavy Whipping Cream from the chill cabinet. Next time you are in the store take a minute to look at the labels, this is a big help,
      Gemma 🙂

  40. Paula celemencki on May 31, 2018 at 5:45 pm

    iIf I wanted to make a frozen Ice cream cake, could I just pour the Ice cream in between layers before freezing?

  41. raisa on May 31, 2018 at 2:41 pm

    This seems amazing! I love the frozen yogurt and pops recipes, made most of them. Can you please make a healthy – ish ice cream? If I keep doing this recipes, soon I will have to go on a diet. Thanks 😀

    • Gemma Stafford on June 1, 2018 at 2:49 am

      Haha! Yes, this is a rich ice cream. A light ice cream will need to be traditional, using milk, and there are such recipes. However they will need churning to break up the ice crystals. The closes we come to this here is the frozen yogurt, which is good too, you can try it!
      Gemma 🙂

  42. Ikon on May 31, 2018 at 9:27 am

    This looks delicious! Are the vanilla pods absolutely necessary or would it be OK if I just increased the amount of vanilla extract?

    • Gemma Stafford on May 31, 2018 at 12:44 pm

      Hi,

      No the vanilla is not needed but do add vanilla extract to give extra flavor 🙂

      Gemma.

  43. Debra on May 28, 2018 at 1:29 pm

    Not sure if I am doing something wrong, but my whipping cream won’t whip. LOL There goes my honor.

    • Gemma Stafford on May 29, 2018 at 2:58 am

      Hi Debra,
      If you have fresh dairy cream it has to whip! The cream which I use for most of my recipes is fresh dairy cream. This is from cows milk. It is a liquid product found in the chill cabinet in your store. at 35% fat content it will whip.It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk. Check it out in your store.
      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. These will not work in my ice cream either, the mix will collapse and no be good.
      I hope this helps,
      Gemma 🙂

      • Debra on May 29, 2018 at 11:38 am

        Thanks Gemma. I was using a manufactured product. I will definitely try and find fresh dairy cream <3

  44. Sandra on May 26, 2018 at 6:13 pm

    What type of chocolate??

    • Gemma Stafford on May 27, 2018 at 2:41 am

      Hi Sandra,
      Cocoa is a great addition to an ice cream. It balances the sweetness and gives great flavor. Check out the recipes here: (https://www.biggerbolderbaking.com/homemade-chocolate-ice-cream/). About 4 teaspoons of sieved unsweetened cocoa will give a good flavor, add more if you wish. You can also add some chocolate chips, chocolate sauce, grated chocolate etc.
      Gemma 🙂

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