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Published on 02 Apr 2015 | about 1 year ago

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Learn how to make your Most-Requested Homemade No Machine Ice Cream Flavors in one BIG & BOLD video!
WRITTEN RECIPE available on my website: bit.ly/IceCreamPartyRecipes

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* Homemade Ice Cream Milkshakes (bit.ly/GemmasMilkshakes)
* 5 NEW Mug Cake Flavors: bit.ly/GemsMugCakesCelebration
* Peanut Butter & Chocolate Ice Cream: bit.ly/gemmasPBChocolate
* Edible Cookie Dough: bit.ly/GemmasCookieDough
* Homemade Nutella: bit.ly/gemmasHomemadeNutella
* Dairy-Free Ice Cream Recipe: bit.ly/gemmasNEWicecream

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FULL RECIPE LISTED BELOW
Gemma's Homemade Two-Ingredient, No Machine Ice Cream

INGREDIENTS
2 cups (16oz/450 ml ) cold whipping cream, all purpose cream, heavy cream
14 ounces (1 can/ 400ml) cold sweetened condensed milk (fat-free or regular)

* How to make condensed milk: bit.ly/condmilkrecipe (Follow my recipe to make condensed milk, either with Regular Milk or Dairy-Free with Coconut Milk)

ICE CREAM BASE METHOD
1. Place sweetened condensed milk in the fridge to keep cold
2. Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
3. Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
4. Now you have your ice cream base you can add in your desired flavors and fixing once it is nice and thick. GO NUTS! experiment and enjoy creating something that is all you.
5. Place in a large resealable container and freeze at least 6 hours or overnight before eating. Keep for up to 2 weeks.


Cookie Dough Ice Cream
2 Cups (16oz/450 ml) Ice cream base
⅔ Cup Edible Cookie dough (link video)

1. Combine all of the ingredients together. Taste for desired flavor. Freeze in an airtight container for 6-8 hours. Keep for up to 2 weeks.

Pistachio and Raspberry Ice Cream
2 cups (16oz/450 ml) Ice cream base
½ Cups Pistachio, toasted and ground
3 tablespoons Raspberry puree mixed

1. Combine all of the ingredients together. Taste for desired flavor. Freeze in an airtight container for 6-8 hours. Keep for up to 2 weeks.

Nutella Ice Cream
2 cups (16oz/450 ml) Ice cream base
½ Cup Nutella

1. Combine all of the ingredients together. Taste for desired flavor. Freeze in an airtight container for 6-8 hours. Keep for up to 2 weeks.

Cotton Candy Ice Cream
2 cups (16oz/450 ml) of Ice cream base
1 tsp Cotton Candy extract (www.amazon.com/Cotton-Candy-Flavoring-1-dram/dp/B00F3OHB50/ref=sr_1_3
Pink food coloring

1. Combine all of the ingredients together. Taste for desired flavor. Freeze in an airtight container for 6-8 hours. Keep for up to 2 weeks.

Dulce de Leche Ice Cream

2 cups (16oz/450 ml ) cold whipping cream, all purpose cream, heavy cream
14 ounces (1 can/ 400ml) cold ‘CARAMEL’ sweetened condensed milk (fat-free or regular)

To make the caramel:
1. Peel the paper wrapper off the can if one. Line a small pot with a small tea towel ( this is a cushion for the can and stops the can bouncing around)
2. Place in a few cans and cover with water, up to 2 inches over the cans.
3. Simmer for 2 hours. You can leave them undisturbed for this time.
4. When the time is up, pour off the water and leave the cans to good cold.
5. Inside your can you have lovely caramel. This will keep fresh in the can for months at room temperature
6. Once your caramel is cold proceed making the ice cream base as normal. Taste for desired flavor. Freeze in an airtight container for 6-8 hours. Keep for up to 2 weeks.

Mint Chocolate Chip Ice Cream
2 cups (16oz/450 ml) Ice cream base
2 large bunches of mint (or a drop of peppermint flavor)
1 cup (8oz/ 225g) Chopped Chocolate]
A tiny, tiny drop of Green food coloring if desired

1. Chop up the fresh mint by hand or in a food processor. Chop until the mint is in small pieces. Combine all of the ingredients together. Taste for desired flavor. Freeze in an airtight container for 6-8 hours. Keep for up to 2 weeks.

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