6 NEW Ice Cream Flavors: Homemade Ice Cream PARTY! (No Machine) - Gemma's Bigger Bolder Baking

Hi Bold Bakers! This is the video you have all been waiting for. It has been 9 months since I released my first no machine ice cream video and since then I have been bombarded with all of your ice cream requests. So I took all of your favorite flavors, compiled them into this one video which I'm hoping is going to blow your mind. So let's get ice cream making. A lot of you have made my ice cream base before and beautifully I might add but I want to show you again just to make sure that everybody gets it perfect every time. All you need is a stand mixer or a hand mixer and just two ingredients. Fresh whipping cream and condensed milk. That is it. Add your cream to your bowl and whip it on high until you reach soft peaks. I know in every country the cream is different. In the United States, I use heavy whipping cream but just use what's fresh and good for whipping and available to you. Okay great! Our cream is whipped so now it's time to add in our condensed milk. I recommend using fat-free condensed milk because it is not nearly as sweet as regular. Now we're going to turn the machine back on high speed and whip these two ingredients together really well until it becomes nice and light and fluffy. It is really important when making this ice cream that your cream and your condensed milk are really cold. I put mine in the fridge for 24 hours before I use them. This will make your ice cream nice and scoopable and prevent any crystallization. And we're done! This is what your ice cream base should look like. Nice and thick. You'll notice that it is a little bit sweet but once it's frozen, that flavor will be milder. At this stage, I like to add in some vanilla extract. It gives the ice cream a really nice flavor and it also helps it freeze really well. Now that we've got our base ready, it's time to get this ice cream party started. We're going to kick things off by making one of your most requested flavors which is cookie dough ice cream. In a large bowl, add in your edible cookie dough. I've made this before in a previous video so after this, you can go check it out. It's good to have your cookie dough at room temperature and soft so it will mix well with the ice cream base. To this, we're going to add in our ice cream base. And then simply mix these two ingredients together. You want to make sure that you really combine that cookie dough with the ice cream base. No cookie dough ice cream is complete without some nice chunks of cookie dough to bite into. So go ahead and add a generous amount in there. Welcome to the party, cookie dough. Look at those lovely big chunks. I'm going to be looking for these chunks when I eat it. I know you guys have been waiting a long time for this flavor and believe me, it's going to be worth it. Now into the container. I've put a link in the description box below of where you can buy these guys. And just like always, on with our sticker. This ice cream is for all you cookie dough fans out there. We're going to pop this guy in the freezer and then get started on our next amazing flavor. Ryan Forrest wanted me to show you how to make pistachio ice cream, which I love. But I'm also going to do a bold twist and put some raspberry ripple in there to create pistachio and raspberry ice cream. In a large bowl, add in your homemade ice cream base. To this, add in toasted and ground pistachios. I left some nice chunks in mine for good texture. And then gently mix them together. This was a great suggestion because I love pistachio ice cream. Once your pistachios are mixed in, I'm going to swirl in some raspberry puree. Take care not to overmix so you can keep your raspberry ripples intact. Once your ice cream is in its container, freeze for 6 hours or preferably overnight. These two flavors are such a great combination together. That's why I'm calling this ice cream Very Bold Pistachio. If you're new to my channel, then welcome. I really hope you're enjoying this video and if you haven't done so already, don't forget to subscribe to my channel. When I showed you all how to make homemade Nutella, the first thing you asked was, can you make a Nutella ice cream? And the answer is, absolutely. And the results are delicious. First add your Nutella into your bowl. Then mix it to make it loose so it combines well with your ice cream base. To your Nutella, add your ice cream base. And then just like before, mix these two flavors together. Just a reminder that all the recipes can be found in the description box below this video on YouTube. Did you know it was this easy to make Nutella ice cream? I like to sprinkle on some extra hazelnuts for color and texture. If you make this flavor, then make sure to spread the love. I know how much you guys love Nutella and my no machine ice cream so I don't even have to tell you how good this is. This next flavor brings me right back to my childhood, taking trips to the beach and going to the carnival. What is the flavor? It's candy floss. Or cotton candy. In a large bowl, add in your ice cream base. To make this taste like real cotton candy, I'm going to add some of this flavor into my ice cream base. I'm going to put a link in the description box below of where I got this. Next to get that cotton candy color, I'm going to add in a little bit of pink food dye. And for the boys, you can always go blue. Then simply mix together. Oh my gosh, look at that color. You guys have been requesting this for so long so I hope you're really happy with this ice cream. Once it's all mixed, then into your container. You cannot have a party without cotton candy so I'm calling this one Cotton Candy Celebration. Our next ice cream up is for all the caramel lovers out there, especially Beth who requested Dulce de Leche ice cream. To make this ice cream flavor, it's a little bit different. We're still using condensed milk and cream but we're going to make a caramel out of the condensed milk. All you do is boil a tin of condensed milk for 2 hours, let it go cold, and there you have it. Instant caramel. Now make your ice cream base just as normal. Whip up your cream and then add in your caramel condensed milk and continue whipping until well combined. Just like before, make sure this caramel condensed milk is cold before adding it to the cream. And that's it. Dulce de Leche ice cream. It's a pretty genius and delicious way to make caramel ice cream. This is such a lovely rich flavor so make sure you're not shy with the caramel. I think you'll find this ice cream dulce delightful. Across the board, this has to be your favorite flavor. Marco on Instagram, Lesley on YouTube, and even Margie on LittleThings.com are going to love this. It's a mint chocolate chip. The main ingredient in this ice cream is mint. You can use drops of mint extract if you like but I prefer to use fresh mint because I think the flavor is much better. You can chop your mint really fine on a chopping board or you can put it in a food processor and blitz it for a few seconds to release all that lovely flavor. Now in a large bowl, add in your ice cream base. To this, we're going to add in our fresh mint and of course your chocolate chips. I recommend using a little bit darker chocolate. Make sure it's good quality because it just makes an amazing ice cream. And then stir them all together. Now I know what you're thinking. Because this isn't green, it's not real mint ice cream. If you want to trick your senses a little bit, you can put a tiny bit of green food coloring in here. This smells so good. This is why I love to use fresh mint. I can see why this was your most requested ice cream because it's delicious. I'm definitely with you guys. So I say, make my mint chocolate chip. If all of these flavors weren't enough, I put a bonus video on my Facebook page showing you how to make chocolate and peanut butter ice cream. So make sure you head over there and check it out. Make sure you head over to my Facebook page for that bonus ice cream flavor. You will not want to miss it. Thank you so much for subscribing to my channel and I'll see you back here again next Thursday for more Bigger Bolder Baking. Bye.