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Have you ever wanted to make ice cream at home but thought you needed a complicated recipe or special equipment? Well you don't and I've got you covered. Today I'm sharing with you the ultimate ice cream collection. From my world-famous no-machine ice cream recipe to the most requested flavors, homemade cones, incredible sauces and even ice creams you can make in a jar. So grab a spoon and let's get baking. So my ice cream is pretty famous online with tens of millions of views. It's my two ingredient, no ice cream machine needed ice cream.
The recipe can be found on BiggerBolderBaking.com. Okay let's start out with our first secret. So first things first, really important, what type of cream do you use? So you want to use fresh cream from a cow that has a high fat content, something around 38% or even higher than that. Now the reason that you need that is because cream with high fat content whips up really well and holds stiff peaks. So it's perfect for this recipe. You can find the fat content written on your carton of cream. In America we call this heavy whipping cream but no matter where you are in the world, read the carton. So secret number two, using an electric stand mixer or an electric hand mixer, whip up your cream until soft peaks form.
Now it's really important at this stage you only get it to soft peaks and not stiff peaks because what can happen is you could end up curdling your ice cream. So there you go, this took me around three to four minutes or so. Now come here to me because I want you to see this texture. So there you go, this is what soft peaks look like. In the business we call this billowy, which means it's really light and soft. It holds a little bit of a shape but it's not really stiff. This is perfect. So number three, condensed milk. There is no substitute for condensed milk in this recipe. It's a key ingredient and it's actually what makes your ice cream scoopable so you have
to have it in there. You can however use fat free, maybe reduced sugar. Also if you can't buy it in stores you can really easily make it yourself. I have a recipe on biggerbolderbaking.com. Another thing is make sure it's really lovely and cold before you add it into your whipped cream. Okay so secret number four, once your condensed milk is in there, now you can whip it up to stiff peaks. So you want to put it on a high speed and whip it up for a few minutes until it gets nice and firm. Okay so let me recap. First time whipping the cream, soft peaks.
Second time whipping the cream, stiff peaks. You want to make sure that they're at the right texture otherwise you might over whip it and you'll curd your ice cream. So there you go. As you can see it's firmer than before and it's holding more of its shape and more of a ripple. This is the texture that we want for the ice cream at this stage. Okay so secret number five is a really good one. Add a little bit of vanilla extract into your ice cream base at the end and it will stop your ice cream from freezing really hard. Now I'll tell you why. This is alcohol based and it has a lower freezing point so if you add a little bit in it will keep your ice cream scoopable and kind of soft. So a little bit into your ice
cream and you're good to go. So another way to explain this, if you think of a bottle of vodka in the freezer it never actually freezes. It'll do the same thing for your ice cream. So that's it. Now you know how to successfully make my two ingredient ice cream. Once you know how to make all of these different flavors. So once you've got the technique of making the two ingredient ice cream this is where the fun starts, the flavors and you guys never stopped at vanilla.
Here are some of your most requested homemade ice cream flavors. Hi Bold Bakers. I am really excited because it is ice cream season and I have got your top most requested ice cream flavors including lemon meringue pie and cereal milk. They are amazing and they're all made using my two ingredient no machine ice cream. Starting with number five which is Mocha Frappuccino. So this is a coffee flavored ice cream. So I have some coffee granules here which are concentrated flavor and then I'm just going to mix them with a little bit of water to
dissolve them and then pour it into your ice cream base. Okay that's looking great. Got a nice swirl going on. Now because this is a Mocha Frappuccino I'm going to drizzle in some chocolate sauce. You can use homemade or store bought that's up to you and then just very gently swirl that in so you get a nice mix of chocolate and coffee. Just mix it together and keep those lovely swirls intact so when you scoop it looks beautiful. So our ice cream is done and it's ready for the tubs. Now these are the containers that I like to use for my ice cream. They come with lids and you can buy them directly on my website.
They're really handy to have. Fill your ice cream container all the way to the top. Now to finish this off and make it look like a real Frappuccino I have some plain ice cream base in a piping bag and I'm going to do a nice big swirl on top. Look at that and of course it would not be a Mocha Frappuccino without some extra chocolate sauce. So now on Instagram Candace requested this flavor so I made a homemade sticker. You can find these on my website and I'm going to make this one for you Candace. Great suggestion Candace you are a girl after my own heart. I love coffee. So we're going to pop this in the freezer. It only takes around four hours to freeze and it will last in there up to four to six weeks so a really long
time. Our next ice cream has everything that I love. Crunchy meringue, lemon curd and a cookie crust. It is lemon meringue pie ice cream. Into a bowl add in your ice cream base. To your base I'm going to add in some homemade lemon curd or you can use store bought it's up to you. Give it a mix into your ice cream base to get that lovely lemony flavor all around. You can see it turn a bit of a yellow color. You cannot have lemon meringue pie without a crust so I am going to put in some big chunks of graham crackers. You can use any kind of plain biscuit, digestives, rich tea, whatever you like. And then I'm also going to add in some meringue. Look at that nice gooey soft meringue. I made yesterday and I ate a few last-place
fish. Gently fold those in. I love lemon meringue pie for all the different textures and that's exactly what this ice cream has. As simple as that was that's how easy it is to make lemon meringue pie ice cream. You can hear all the crunchy that's going in. Those are my favorite bits. And then of course in a big and bold fashion I'm going to sprinkle over some graham crackers and a little bit of extra meringue too. And then finish it off with a little lemon. Bex Kelly on YouTube requested this flavor so this one's for you Bex. I love lemon meringue pie so this flavor for me is an absolute winner. Our next ice cream flavor is sweet, it's toasty, very reminiscent of the summer. It is toasted marshmallow ice cream. To our ice cream base
we are going to add none other than toasted ooey gooey marshmallows. Check those out. To toast marshmallows put them under the grill under low heat and keep a very close eye on them until they're lovely and brown and gooey just like these ones. And then when they've cooled down they're not too hot. We are just going to add them into our ice cream base. This is a little bit of a sticky job but it's well worth it. And kind of break them up into your ice cream because they are sticky. You want to make sure that they spread out into your ice cream base and they don't all stay in the one spot. This is what you want, all of that gooey marshmallow throughout your ice cream.
Once it's all mixed up it's ready for your container. Can you see that going in there? All that gooey sticky toasty marshmallow. And then to finish it off I like to put a few little toasted marshmallows on top. Thanks to Ashley because she requested toasted marshmallow ice cream. I call this Ashley wants more because once you try it you're going to want lots more. Have it with some ground crackers, chocolate and you're good to go. When you start requesting the next flavor of ice cream I thought it was a bit of a funny combination. I've never heard of it before but then when I tried it is absolutely delicious. It is caramel corn ice cream. You start out this ice cream in a bit of a different way.
You want to actually flavor the cream before we whip it up. It is really easy and I'm going to show you how. In a bowl add in your cold whipping cream. Into our cream we are going to add in our you can use homemade store bought whatever you fancy. Now simply all we're going to do is just give this a mix around. Let it sit for around half an hour and what we're going to do is infuse the cream. Your popcorn is going to go soft. It's going to give the cream a really nice flavor to then build our ice cream on. When your time is up we're going to take a clean bowl and a sieve and pass your cream through it. You can see that the color has changed. It's got all of that lovely caramel. So just pass it through the sieve and don't be afraid
to give that popcorn a little bit of a mush with your spatula. You want to get all of that lovely toasty flavor out of there. Okay so I have my popcorn. I'm going to set this aside. I'm going to take my caramel flavored cream and we're going to whip it up to make our ice cream. We're going to add in our condensed milk. Whip it up again until nice and thick. And that's your caramel corn ice cream. Now what I like to do is add in a little bit extra popcorn all smashed up to give it extra texture. And then just like the others, fill your tub all the way up.
Decorate your ice cream with even more caramel corn on top. Then add on your sticker. Thanks to George's request and his love for caramel corn, we have this fantastic ice cream flavor. So we are at our number one most requested flavor of ice cream and it is cereal milk. This flavor is so great because it reminds you of when you were a kid eating cereal, drinking the sugary milk. I'm going to show you how you can take that flavor and turn it into an ice cream. Just like before, add your cold whipping cream into a bowl. Now take some of your favorite cereal.
I have fruity pebbles here but you can use frosted flakes, cocoa puffs, anything you like. Fruity pebbles are going to give it a really good color. Give it a little bit of a stir. Look at that. This is kind of insane. I already know it's kind of insane. And now just like with the popcorn, we're going to let it infuse our cream. However, you don't let this one sit too long otherwise it's actually going to soak up all of our cream. So I would say 15-20 minutes. Look, you can already see the cream changing color. And then we'll come back and we'll continue making our ice cream. Just like with your popcorn ice cream, we're going to strain the cream
off the pebbles. Just make sure you get all of the flavor from the cereal. Give it a good squish down with your spatula. Just like the others, we're going to whip this up until it's firm. Then we're going to add in our condensed milk, whip it up a little bit more. And then you're going to halve yourself cereal milk ice cream. Now for a little extra something, I'm going to stir in some more cereal for extra color and flavor. Fill up your ice cream container with your homemade ice cream. And as always, decorate the top with some extra cereal. Finish off your ice cream with your sticker. Thank you so much to everybody who requested this flavor. Lily happened to be one
of them and just like me, she likes breakfast for dessert. Whether you're a kid at heart or something a little bit more sophisticated, there is a flavor here for everyone. So now you have your lovely homemade ice cream, but it deserves so much more than a dry store-bought cone. Let's keep this whole experience homemade and move on to the cones. We make our own ice cream here on Bigger Bolder Baking, so it only makes sense that we make our own homemade ice cream cones too. And the best thing is you do not need any kind of special kitchen equipment or waffle cone machine. So we're going to start out by making the batter for our cones. Into a bowl, we're going to add in some sugar, egg whites, milk, vanilla extract, and a pinch of salt. And then just whisk these
ingredients together. To this mix, we're going to add in some sifted flour. Make sure it's sifted because it makes it nice and light. And then pour in some melted butter that is at room temperature. You know when I like to add melted butter, I always like to melt it ahead of time, let it cool down and then stir it in. And then just combine all of these ingredients together. Look at that, lovely and smooth. Now we're ready to cook this guy off. So we're going to cook this off straight away, but you actually can make it ahead of time, pop it into the fridge and it will live happily in there for up to five days. So we're going to cook our cones off on a nice big frying pan or a
griddle. Something that is nonstick is preferable because it'll make it much easier to pull your cone up. So you want to make sure your pan is over low heat. Now this is really important because you want to make sure it's nice and controlled heat so it doesn't cook your cones too fast. So in the griddle, we're going to put on around a tablespoon and a half of your batter and then nice and quickly. This is why it's important to have all your equipment ready. Go in a big circle and we are going to spread this out to around six inches by six inches. Now you want to work nice and fast because as you can see, your cone starts to set. Now all we're going to do is just let this sit here and cook and you're going to start to see
it go brown around the edges. The one thing I don't need you to do is go in with your spatula and start digging it up. Let it sit there big and you'll know when it's time to flip it. Okay, so it's been around like maybe four minutes or so and you'll see it start to turn brown very gently with a thin edge spatula. We're going to go in. Let's have a look. Okay, it's a nice color underneath. I'm going to start to pry this up. Now easy does it here because you don't want to rip your cone. Okay, great. Flip it over. This looks fantastic.
We're just going to give it way less time over here, like maybe a minute or so. Okay, so the other side has gotten some color and this is the really important part where you move fast. You're going to take it off the griddle and in our hands we are going to roll it. Now what you want to do is start on the bottom first and give that a good pinch. And then we are going to roll it all the way around like this. Now if you hear a crisping, once you take it off the heat, it crisps away so you do have to work fast and then you're going to end up with a beautiful homemade ice cream cone. Check that out. Oh, it smells delicious, really full of vanilla. So once you have your shape, you can put it on a tray, let it
go cold, hang out and you can continue cooking off the rest of your batter. In no time at all, you will have gorgeous homemade ice cream cones. However, you'll want to make these guys extra big and bold and I'm going to dip them in some lovely melted and of course, as always, add on some sprinkles on top or you can even add on some toasted nuts. Those work really well too. If you think the hole is too big on the bottom of your cone, there is an easy solution. I'm going to dip it in some chocolate, let that set and then no ice cream will come out the bottom. Once your ice cream cones are set, you can scoop in some ice cream.
Okay, so you have to admit it does not get much better than a homemade ice cream cone filled with homemade ice cream. Now these cones are best eaten the day that they're made, but if you can't and you have some leftover, store them in an airtight container. Otherwise, they'll go kind of soft. So make sure they're nice and tight and snug in there. So we have our homemade ice cream, we've got our cones from scratch, but no ice cream experience is complete without sauces. Here are how to make some of the most delicious homemade ice cream sauces.
Hi Bold Bakers! Without a doubt, you guys are rock stars at making my two-ingredient no-machine ice cream. So I thought I would show you how to make some homemade sauces to go with them. They are really easy, all you need is a few ingredients and a saucepan. As always, the recipes can be found on BiggerBolderBaking.com and I actually have so many recipes to share with you that I put a bonus one up on the website for marshmallow sauce, so make sure you go check that out. So we're gonna get started with butterscotch, which is my favorite ice cream sauce. Into a heavy bottom saucepan, we are going to add in some butter, dark brown sugar, and cream. And then just bring this mix up to a
simmer, let the sugar dissolve, and let it bubble away for around five minutes. So for this recipe, the dark brown sugar is really, so if you can't buy any in the store, remember you can always make it at home really easily. And I've got a recipe on my website. Also for the cream, use any type of cream you want. You don't need whipping cream. It's important when you're making caramels or butterscotch that you don't walk away from the pan because you don't want it to burn or start to smoke. So just keep a close eye on it. So a really common question I get asked is what's the difference between caramel sauce and butterscotch? Butterscotch is normally really creamy ingredients like butter, cream, and brown sugar,
whereas caramel can just be sugar and water. So there's a big difference. So it's been around five or six minutes, and I can see by the color that this is what I'm going for. I can also smell it and it smells really good. So I'm just going to knock that off the heat. Then lastly, I'm going to add in a little bit of vanilla extract, because vanilla and that kind of caramel goes really well together. And then of course, salt, give it a stir. Now don't leave out salt, just take the sauce to a whole other level. So that's our butterscotch sauce could not be simpler and tastes amazing. So I'm going to pour it into a jar here. So not only is this sauce delicious, but it will live happily in the back of your fridge for up to six to eight weeks. So
whenever you have a dessert emergency, take it out, heat it up a little bit and pour it over your ice cream or dessert. Now there is one delicious sauce made. Now we're going to move on to our next flavor, which is a raspberry sauce. Into your heavy bottom sauce pan, add in your raspberries. Now I am a big fan of using frozen raspberries because they are picked in season, they're flash frozen, and they're really, really good quality. So you can use fresh or frozen that is totally up to you. So next we're going to add in a little bit of sugar for sweetness. Now if you don't want to use white sugar, you can use an all natural sugar and I've got a sugar substitute chart on my website. So you can refer to that to see what you
can swap it out for. And then lastly, a little bit of water just to loosen it up a little bit. So just turn it on to a medium low heat, let the sugar dissolve and let the raspberries break down and form that lovely sauce. Just look at that color. This is why I love raspberries. They're so vibrant and they taste as good as they look. So now while this is simmering away, I just wanted to tell you about the freezer section on my website. It is a whole section dedicated to summer and frozen desserts. So make sure you go and check that out. Because there's recipes up there that are not on YouTube, so you don't want to miss anything. So raspberries are broken down. So I'm just going to turn off the heat. And here I have a bowl lined with a sieve
and I'm going to carefully pour my raspberries into there. Now just go ahead and sieve this sauce. And the reason you want to sieve this is because it is loaded with seeds. You want to get it nice and smooth. Keep on pushing the pulp through the sieve because even though you might think you've gotten it all out, there's still more in there. Now I like to do this sauce without cornstarch. Some people like to add cornstarch. That's totally up to you. I honestly think it's thick enough. Okay, lovely. Scrape the bottom of the sieve. So because of the fruit in this sauce, it will actually last in your fridge for seven days. So you're going to want to eat it up pretty fast, which I don't think is going to be a problem. Okay, this is our
second one. Now let's move on to our third flavor, which is a chocolate syrup. Back into our heavy bottom saucepan, we are going to add in some water and some sugar. Then what you want to do is just turn the heat to medium low and let this mix come to a simmer and the sugar dissolve. So now that's simmering, I've got my cocoa powder and I've got my whisk. So I'm just going to add that in, keep on whisking to make sure that there's no lumps. Perfect. And then I'm just going to keep it to a medium heat and let this mix just simmer away for around two minutes. So while this is simmering away, continue to whisk it so the chocolate doesn't burn. So a fun thing about this recipe, it is not
just an ice cream sauce, but it can be used to make chocolate milk, the best homemade chocolate milk you've ever had, trust me. Okay, lovely. Now this is good. I'm going to turn off the heat and into this, I'm going to add in a little bit of vanilla extract. Now if you don't have it, feel free to leave it out. And again, another little pinch of salt to bring out all those lovely flavors, whisk them in. And that's our chocolate syrup. Then into an ice cream jar, we're going to fill it up with our homemade chocolate sauce. And when it's summertime and you're making loads of ice cream and desserts, you want to have chocolate sauce to hand. I mean,
there's no question about it. So whether you prefer creamy, fruity or chocolatey, there is a flavor here for the entire family. So do not be shy when you're drizzling your homemade sauces over your favorite ice cream. And before we finish, I've got one more homemade ice cream trick for you. If you don't feel like pulling out a mixer, you can still make homemade ice cream. And here's how. A few years ago, I showed you how you can make amazing ice cream without the need for an ice machine. All you have to have is an electric mixer. Now it doesn't get much easier than that, right? Wrong. I'm going to show you how you can make homemade
ice cream. And all you need is a jar. That is it. Now stay tuned to the end of this video, because I'm going to show you how you can make that ice cream into loads more flavors. And I want to give a shout out to Kevin, who is behind the camera and then little baby George who is hanging out on set. So Jim, where do we start? Okay, first things first, let's talk jar. Now all you need is a 12 ounce jar. This is really standard. As you can see, mine has been used a few times. I'm going to put a link on my website of where you can actually get these as well along with the recipe. Now what you want to do is before you make your ice cream, pop this into the fridge for around 30 minutes and let it get nice and cold. That's really important. So
just so you know, you need a jar to make this ice cream. If you try and do it in a plastic tub or Tupperware, the ice cream will come out the sides. You need something that is going to seal really tight. So a jar is best. Now let's talk cream. We want a heavy whipping cream here. You want something that is around 36% fat content and you can see that on the container. You want something that is going to whip up really well just like we do in our original ice cream flavor. So now I'm going to pour my cold cream into my jar. So just so you know, there is no substitute for fresh dairy cream. You need this ingredient to make the ice cream. Okay, now next up is condensed milk. Now this is liquid sugar
that we add to our ice cream to make it really scoopable and a little bit sweet. So here's the thing. If you don't have sweetened condensed milk in your country, you can always make it. And I've got a recipe on bigger bolder baking.com. Super easy. All it is a little bit of milk and sugar simmered down and you get this lovely syrup. This is also a very important ingredient in the ice cream. So just go ahead and add that into your cream. So now just give these two ingredients a nice mix together. Just to make sure that the sugar doesn't sink all the way to the bottom. I want to make sure they're nice and mixed. I think George is trying to help out a little bit.
I think baby George gonna like this ice cream in two to three months because you can't have ice cream yet. There we go. Lovely. So now just screw on the lid nice and tight. Remember, we don't have ice cream coming out. So we're just gonna shake this for a few minutes. Because our jar was cold and our ingredients are cold, it's actually gonna whip up much faster. But what you're looking for, or what you're listening for is right now it's really liquidy. In a few minutes, it won't sound as liquidy. And you can tell that it's thickened in the jar. And that's what we're going for a thick mixture. So set your timer because you're going to be doing this for a while.
I think it sounds like George might be ready for it. It sounds like George is not into this. is ready for another nap. Georgie, if you stay awake, you get ice cream. So you're talking around like maybe five to six, even seven minutes. Well, what we're really going for is you're the way to liquidy. We're going to keep on shaking us until it doesn't sound as liquidy. You can tell in the jar that it's actually thickened up a lot. This looks like it's a real workout. It's a workout. So what we're doing here is actually kind of like whipping the ice cream mixture, incorporating air by shaking us. So leaving out the need for it to be churned. So let me just address one thing. Can you over shake this? And yes, you can if you shook us for like 10 minutes, you can
absolutely split your ice cream cup. You don't want that because unfortunately, there's no going back from that. So if you want to just take off the lid, have a little look and see but just don't shake it until it almost splits. John, I see you have a single hand technique there. I wonder if people are going to have different techniques. I think you have to I think the secret is to shift change it from hand to hand. Like you're making cocktails. Like I mean, God, yes. I think I'm almost done. Do you hear the way it's you can't hear it. So you can't really hear it whipping now. See, here a tiny bit. Let's have a little look. Yeah, there you go. That's what you want. Thick, billowy ice cream. Look at
that. You don't want it if it's still a little bit thin, keep on shaking it. But this took me probably around five minutes, Kevin, right? Not too long. Yeah, there you go. Nice and thick. Beautiful. So what you have here is blank canvas to make any flavor of ice cream your heart desires. But I'm going to tell you how to make three of the most popular flavors of ice cream. For vanilla, we're going to add in some vanilla extract and a little bit of vanilla bean paste. And then just give that a big stir. For strawberry, we're going to add in a few tablespoons of pureed strawberry with some sugar and just give that a
big stir in. And of course, let's not forget chocolate, add in a little bit of cooled melted chocolate and give it a nice stir. So now we have some fun flavors. Let's talk freezing. I don't want you to freeze these in a glass jar. So you can put it into Tupperware or you can put it into these ice cream containers. And I'll put a link on my website for these. You want to freeze your ice cream for around six to seven hours, and then it's ready to enjoy. Best of all, it'll keep in your freezer for up to eight weeks. And that's if it lasts that long. And that's it. The ultimate ice cream collection Bold Bakers. I really hope you enjoyed it.
I'm going to see you back here same time, same place next Thursday with another episode of Bigger Bolder Baking.
