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Hi 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. And you can make all of these ice creams without an ice cream maker.
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.
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About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, best-selling cookbook author, and the creator of Bigger Bolder Baking and the Bold Baking Network. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 1000+ videos on YouTube, Instagram, Facebook, or TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 authority for everything baking.
How much of each do I use
I love this ice cream base. I just fooled around with it and thought I wonder if I could use a Kool-Aid packet to get a version of Orange Sherbert, so I tried it and it is wonderful. So many different flavors you can make with a simple packet of Kool-Aid mix!
How do I go about using fresh herbs, such as lemon verbena, lime/lemon/cinnamon basil and pineapple sage, for flavoring in the ice cream?
HI, I don’t have whipping cream. How can I make ice cream without whipping cream or is there a whipping cream substitute for this ice cream?
When making this icecream how much flavor extract do you use?
How do I make this into chocolate ice cream?
So I am dairy-free and I was wondering if there was a way to create the light texture your ice cream seems to have without using heavy cream. I know you can make the condensed milk dairy-free, I was just wondering if there is a way to make this recipe dairy-free as well.
Should we use regular milk or homogenized milk for your recipes?
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 Gemma!
I tried a hint of rhubarb with some honey and I loved it. Thanks for your great recipes and content 🙂