Place sweetened condensed milk in the fridge to keep cold for at least 4 hours.

Using an electric hand mixer or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until soft peaks form.

Turn off the machine and pour the cold condensed milk into the whipped cream.

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).

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 of ice cream base and add mix-ins to create your flavors.

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. Keep stored in the freezer for up to 6 weeks.

Strawberry Cheesecake Ice Cream: Mix 1 cup cheesecake into 2 cups ice cream base and add strawberry puree

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.

Cookies and Cream Ice Cream: Mix ⅔ cup crushed Oreo Cookies into 2 cups ice cream base

Mango Ice Cream: Swirl ¼ cup mango puree into 2 cups ice cream base

Rainbow Cake Ice Cream: Mix 1 cup frosted Rainbow cake into 2 cups ice cream base

Birthday Cake Ice Cream: Mix 1 cup frosted Funfetti cake (or cupcake) into 2 cups ice cream base