Homemade Ice Cream (No Machine) – Top 5 Most Requested Flavors
Save RecipeHi Bold Bakers!
It’s that time of year again! It’s Ice Cream Season and I have your Top 5 Most-Requested Flavors of my 2 Ingredient No Machine Homemade Ice Cream! I’m very proud of the choices you made. I think the end results are the Biggest & Boldest Ice Creams to date.
As always the base for my ice cream is my Master Recipe for 2 Ingredient No Machine Ice Cream. For those of you who are not familiar it is simply Whipped Cream and Condensed Milk whipped up to yield you a creamy blank canvas which is your Ice Cream Base. You can add any mix in your heart desires to your ice cream base so get really creative. This ice cream is a fan favorite and if you haven’t tried it yet put it on the top of your Baking list.
Want to personalize your Ice Cream? It’s really easy and fun to do. All you need is some sticker paper and this Homemade Ice Cream Label Template and you can customize your own. The Ice cream tubs I use can be found on Amazon. Click here to buy them or scroll down for a direct link to buy them.
5. Starbucks Mocha Frappuccino Ice Cream
Why not take a drink that we all know and love and turn it into a dessert? Yes, this is a tub of ice cream, not a drink. Find the recipe for my Starbucks Mocha Frappuccino Ice Cream here.
4. Lemon Meringue Pie Ice Cream
Why hold back? take everything you would normally put into a lemon meringue pie but mix it up inro a wonderful ice cream. Find the recipe for my Lemon Meringue Pie Ice Cream here.
3. Toasted Marshmallow Ice Cream
Wait, What? I can have a S’more with ice cream built in? Yes, please! Find the recipe for my Toasted Marshmallow Ice Cream here.
2. Caramel Corn Ice Cream
A dessert mash up is where two delicious things come together to become one. That’s a perfect way to describe my Caramel Corn Ice Cream: Caramel Popcorn & Ice Cream. They’re yummy by themselves, even better together. Find my Caramel Corn Ice Cream here.
1. Cereal Milk Ice Cream
This ice cream is for kids and kidults. Transport yourself to a time when every breakfast ended with drinking some flavorful cereal milk. And now you can enjoy it all in an Ice Cream! Find the recipe for my Cereal Milk Ice Cream here.
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.
Should we use regular milk or homogenized milk for your recipes?
Hi there,
I am worried about you asking this question on the ice cream post. This is cream, not milk. 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.
The milk which we get here in the US, and in many parts of the world now, sadly, is homogenized, no choice. Full fat milk will be about 3.5% fat content, skimmed milk has no fat, and there are levels in between.
I hope I have answered your question,
Gemma 🙂
Just wanted to add suggestion of maple walnut ice cream recipe or perhaps just let me know the quantity of maple syrup you think would be appropriate to add to base. Thanks so much, our cottage is 40 minutes from nearest store so hard to bring in ice cream during hot summer months, now can just make it ourselves!
Hi Beth,
Wow! That is a journey, no doubt at any time of year, but sounds divine!
The base for this ice cream is sweet. I would not add maple syrup, which is a sugar, to this. What I would do is make my own condensed milk, using maple syrup as the sugar. This will caramelize, which is important to the making of condensed milk. I would use 1 cup/11ozs of maple syrup to 4 cups/32ozs of milk. Proceed as per the recipe here for condensed milk. (https://www.biggerbolderbaking.com/how-to-make-condensed-milk/). The base then will be roughly 1:1, condensed milk to fresh heavy dairy whipping cream. 35% fast content will whip up well for you. Then chop and toast the walnuts slightly on a dry pan for best flavor. It is worth a shot! If you have a slow cooker you can use this to condense the milk. It can be stored in a sterile jar in the fridge.
I hope this is of help,
Gemma 🙂
Thanks so much ! Will give it a shot. Thinking maple condensed milk would be yummy on morning oatmeal as well. Canadians have a different sense of distance than most folks, as long as we have cell service and a full tank of gas we’re good!
Haha! Beth, yes, you are right.
Canadians have this in common with the Aussies, just down the road can be 1,000 miles ;
Gemma 🙂
Hi Gemma!
I tried a hint of rhubarb with some honey and I loved it. Thanks for your great recipes and content 🙂
Hi John,
Isn’t rhubarb the most delicious thing, particularly early in the season. I always think if it was a rare thing it would be more valued.
The lovely thing about it is that the sharpness of the rhubarb balances out the sweetness of the ice cream, really a perfect combination.
Thank you for letting us know,
Gemma 🙂
Hey I am so excited I found your webpage, I really
found you by mistake, while I was browsing on Google for
something else, Anyhow I am here now and would just like to say thanks for a remarkable
post and a all round thrilling blog (I also love the theme/design),
I don’t have time to look over it all at the moment but I have
book-marked it and also added in your RSS feeds, so when I have time I
will be back to read more, Please do keep up the great work.
Hi Nigel,
I’m thrilled you stumbled upon my site. I really appreciate your lovely message, thank you so much.
We have big plans for 2018 so stay tuned for great new recipes to come 🙂
Best,
Gemma.
Hi Gemma, so I whipped the cream and everything turned out allright, but when i added in the condensed milk it wasn’t whipping and no peaks were formed. Was there something Idid wrong?
Hi there,
I am guessing that you did not use fresh dairy cream.
you cannot make this ice cream with a manufactured product, it must be fresh cream, do let me know,
Gemma 🙂
Great blog here! Also your site loads up very fast! What host are you using?
Can I get your affiliate link to your host? I wish my web site loaded up
as quickly as yours lol
Hi there,
I will get Kevin to email you with this info, he is the tech guy!
Is it an issue with your broadband? This is usually what affects speed, but what do I know? lol,
Gemma 🙂
Should we add vanilla essence or not?? As in some of your videos you didn’t add it.
Hi Filza,
I add vanilla to almost everything! Certainly to the ice cream base, but really it is no so important when you are adding other strongly flavored ingredients. It is a choice really.
Gemma 🙂
Hey jemma, why is the result of my ice cream is too thick, its not smooth like the usual ice cream..
Hi there,
I do not know what you mean by not smooth! This is a particular recipe, what you add to it will determine the finish. Tell me more,
Gemma 🙂
how much whipped cream and condensed milk do you use as i am scared to use too much of them and ruin my ice cream!!!:(
Hi there,
Follow the recipe! The base recipe is here, on the website, with all of the ice cream recipes. The proportion is more or less 1/2 and 1/2. All will be well,
Gemma 🙂
Would you recommend to thaw frozen ice cream then add flavors?
I don’t recommend it Elisabeth. Defrosting and refreezing ingredients is not good for them and can make you sick.
Hi Gemma!
I love your recipes! In my country we have what us called Fresh Cream that has 25℅ fat. It is more like a light cream. It can form peaks after about 10-15 minutes of whipping. Can I use this in this recipe? Also, I saw 2 comments saying their base became watery. What could be the reason of that and how can I avoid it?
Thanks in advance. Love your recipes
Hi there,NO! this cream is too light for this recipe. You can use it in the new rolled ice cream recipe though.
The two ingredient base will need a cream which is at least 35% fat content in order to work. I use a heavy cream, which is more like 49%, so you can see the difference! I hope this is of help to you,
Gemma 🙂
Thanks for the quick reply!
Hi,Gemma. I really love your homemade ice cream and I wanted to make one but the problem is can I use evaporated milk instead of whipping cream?
Hi Tina,
NO! this will not work, I am sorry.
this recipe relies on the exact ingredients specified, it will not work with anything else. Do take a look through the other frozen recipes (https://www.biggerbolderbaking.com/category/recipes/homemade-no-machine-ice-cream/) there are many you can use here,
Gemma 🙂
But according to the recipe website Allrecipes.com, you can substitute heavy (whipping) cream with evaporated milk because a cup of heavy (whipping) cream can be replaced with a cup of evaporayed milk.
Hi Tina,
Not for this recipe! you need to be able to whip it, and as far as I know you cannot whip this successfully without additions.
If you find a solution you can let us know,
Gemma 🙂
hi Gemma, I am from Germany, we have all kinds of cream. What I was wondering, is it possible to do a lighter version? your icecream is delicious but very heavy…
If you can get a cream to whip and for it to have less fat content then for sure use it. It’s most important that the cream whips.
Love all of your recipes but I am confused if you have used heavy cream or fresh cream????PLS…………ans waiting for it
hi there,
The cream I use is fresh, heavy, dairy cream. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
Gemma 🙂
Gemma, you’re right, heavy cream is quite hard to come by in Indonesia. There is, however, Excellence Whipping Cream (from Elle & Vire) that has 35.1% fat – would it work?
Hi Bee,
Yes! this will work for you. This is what my Mum uses in Ireland, and it is perfect!
Happy baking,
Gemma 🙂
Hi gemma,
I recently saw one of your videos and I was absolutely stunned. Today I tried making icecream using your recipe and even before freezing it tasted amazing. I hope that itnwill be more delicious after freezing and I will upload a picture shortly. I also made a chocolate one by using chocolate flavour. I made a vanilla one and a cookie and cream one too.
Thanku
Yea!
I am really happy to hear this. Cocoa powder balances the flavor in the ice cream recipe too. Nice that you are already a bold baker, thank oyu for bein in touch,
Gemma 🙂
Hi Gemma!! I’m from Dominican Republic and I love, love all your vids.
I’ve made a pistacho ice cream and the pasión for mango and my family love them.
Can you tell me how long the ice cream base can take in the fridge without expired.
Or can you tell me the ice cream base I have to put it in the fridge or refrigerator?
Sorry for my bad English I can understand in your videos without subtitles ??
Thx and we love u!!
H1 there,
Ice cream goes in the freezer. The temperature of a domestic freezer should be minus 18C.
In the freezer it will keep for about six weeks, well stored, in an airtight container. I hope this helps!
El helado entra en el congelador. La temperatura de un congelador doméstico debe ser de menos 18C.
En el congelador se mantendrá durante unas seis semanas, bien almacenado, en un recipiente hermético. ¡Espero que esto ayude!
Gemma 🙂
Hi Gemma- I made this recipe and the ice cream base turned out all wrong! I watched your YouTube video and the in recipe on your website it says for 450ml of cream to use 400ml of condensed milk, but in the comments it’s says 1/2 cup of consensed milk for every 2 cups of whipping cream. I used the one from the actual recipe and it became way too watery. I am a fan of your other recipes and was very disapppointed with the result. Please change the proportions so other people don’t make the same mistake I did because of inaccurate measurements. Thanks.
Hi SJ,
Follow the recipe here on the website. I will check out the YouTube comment, and correct it.
I think the issue you are having is with your cream. .This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe.
In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
Tell me if this sounds right!
Gemma 🙂
Brilliant work Gemma, love , from Pakistan.
Thank you, it is good to have you with us 🙂
GEmma em your biggest fan i never ever miss any video
can you plz tel me the quantity of condense milk and whipped cream ?
This is in the written recipe Saba (https://www.biggerbolderbaking.com/new-homemade-ice-cream/) all of the recipes have this!
I hope you enjoy making this,
Gemma 🙂
Hi Gemma,
My brother is diabetic is there a way I can do this ice cream without condensed milk or without sugar
Hi there, in a word NO!
The problem is that milk will not condense without the sugar, it is what thickens the milk.
substitute sugars may work for this, but they are sugar!
Stevia will not work, it will not caramelize, and that is really what happens in the milk.
It may be worth checking out other ice treats, frozen yogurt can be just as delicious, and I have lovely recipes here on my website.
Gemma 🙂
But….what about the quantity. How much cream and condensed milk to begin with?
here you go https://www.biggerbolderbaking.com/toasted-marshmallow-ice-cream/ . click that link and just follow the cream and condensed milk and leave out the marshmallow. Then you can add to the mix and flavor you want :).
Hi gemma
Can I use in this recipe a cream that contain 35%fat and my second question is what is the program that you use to edit your photos and videos. Thank you for all your wouderful recipes. Sending for you kisses and hugs from Egypt. I wish that I can see you and cook recipes all the day. Best baker.do you remember me i used to ask you a lot of questions in the summerbut now I am in school so I am busy
Rawan?
Hi there Rawan,
Yes, you can use 35% fat content cream, chill it down well before you whip it, it will be good.
Kevin uses a suite called Final Cut Pro – this is the current one, and he is happy with it. There are other similar ones out there, do your research before you decide what is right for you.
I am glad to are attending to your studies, it is so important, no matter what you decide to do in life. Happy New Year to you and your family in Egypt, it is good to have you with us,
Gemma 🙂
hi… gemma,i always go to youtube and see how to make your icecream without machine.fisrt i make 1 week ago its became watery maybe i do wrong..but now this day i make again and wow its nice..hope it will freeze and i can it now. i would like to thank you for sharing your amazing talent…GOD BLESS YOU..AND BY THE WAY the flavor of my ice cream i make this day is coffee.. and please send me a exsact ingreident for condenesed milk,and whipping cream for the ice cream so that i will make a perfect taste like you. thank you gemma.merry christmas happy new year.
Hi there,
The recipe is here, on the website. (https://www.biggerbolderbaking.com/category/recipes/homemade-no-machine-ice-cream/).
Thank you for being with us, and for your kind words,
Gemma 🙂
Hi gemma ! I love your receipes. These are outstanding. Can you also make tiramisu ice cream and salted carramel ice cream.
Hi there,
you can make the salted caramel one with the slated caramel sauce here on the website. tiramisu tends to have alcohol, and coffee of course, with mascarpone cream cheese, it is difficult to do this with my ice cream recipe, though the coffee one here is fab! Check out the tiramisu cheesecake recipe here too,
Gemma 🙂
Thank you so much gemma. About salted caramel is it ok we can make dulce de lache with salt . If yes then how much or we need to make with salted caramel sauce (made with sugar) ?then how?
Hi there,
you can of course add salt to dulce de leche. Add this to your own taste. Add, taste, add more if you feel it needs it.
Gemma 🙂
Hi Gemma ,
may I use sweetened creamer milk instead of sweetened condensed milk ?
NO! this recipe is designed for these two ingredients, nothing else will work for this. 🙂
Hi Gemma!
I tried the mint choc icecream with cruaged mint leaves and I wasn’t so happy. I love mint icecream so pls gemma help me!! Don’t want to use store bought mint flavour
Hi there,
Crushed mint leaves will not be good, you need to use an extract, you can make your own, the recipe is here, Gemma 🙂
Hi Gemma,
I love your show and all your recipes. Today I tried the icecream base. I whipped the cream until stiff, poured in the condensed milk (what I think is very sweet) , mixed everything together and suddenly my mixture was liquid ??????
What went wrong??? I proceeded anyway, put crushed up oreo cookies in one half and dark chocolate in the other. Then in the freezer. It did freeze ok, but the icecream (oreo) was very sweet. Way to sweet. Next time I will try to use only half of the condensed milk. Do you think that will work?
Hi Sabine,
Condensed milk is very sweet, it will not condense if it is not, think about it as a step away from caramel, but with milk. If you do not find fresh cream where you live you will have a problem with this recipe.
Fresh cream:This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe.In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
This is what happened I think!