HALLOWEEN Homemade Ice Cream (No Machine) - Gemma's Bigger Bolder Baking Ep 93

SUBSCRIBE HERE:
WRITTEN RECIPE HERE:
Hi Bold Bakers! This week I'm sharing NEW Halloween-themed Homemade Ice Cream flavors that are to die for. They all use my easy, 2 ingredient ice cream recipe you can make without an expensive ice cream machine. Watch and see how I transform Chocolate Brownies, Bubblegum and Pumpkin into frighteningly delicious homemade ice cream. So let's get started!
REFERENCED IN THIS VIDEO
* Best Ever Brownies:
* Dairy-Free Coconut Ice Cream:
* How to Make Condensed Milk (also in my Dairy-Free Coconut Ice Cream recipe but you can substitute regular milk if you'd prefer):
* Print your own Ice Cream Labels:
Print & Share All the Recipes:
FULL RECIPES ALSO LISTED BELOW
Homemade Ice Cream Base Recipe
INGREDIENTS
2 cups (16oz/450 ml ) cold whipping cream, all purpose cream, or heavy cream
14 ounces (1 can/ 400ml) cold sweetened condensed milk (fat-free or regular)
Use the right cream for where you live:
(UK, whipping cream or heavy cream)
(Netherlands, Slagroom)
(Philippines, whipped cream or heavy cream)
INSTRUCTIONS
1. Place sweetened condensed milk in the fridge over night 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 soft 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, turn the speed back up high again and whisk until the mixture is thick and stiff peaks.
5. Now you have your ice cream base you can add in your desired flavors and fixing once it is nice and thick. This recipe yields 3 pints (roughly 6 cups)
6. GO NUTS! experiment with your flavors and enjoy creating something that is all you.
7. Place in a large resealable container and freeze at least 6 hours or overnight before eating. Keep for up to 2 weeks.
Bubblegum Ice Cream
INGREDIENTS
1 1/2 cup ice cream base (recipe above)
1 drop bubble flavor ()
1 drop green food coloring
10 bubblegum eye balls
Raspberry Puree
INSTRUCTIONS
1. Combine all of the ingredients together. Save the raspberry puree to draw blood on top. Taste for desired flavor.
2. Place in an air tight freezable container.
3. Place the eye balls so they peek out of the top of the ice cream to make it extra creepy
4. Freeze in an airtight container for 6-8 hours. Keep for up to 6 weeks.
* NOTE: The Bubblegum freezes quite hard so make sure it thaws out a bit before you chew on them. And take care with young kids eating this ice cream.
Pumpkin Ice Cream
INGREDIENTS
1 1/2 cups Ice cream base (recipe above)
3/4 cup pumpkin puree
2 tsp pumpkin pie spice (or cinnamon)
white chocolate, melted
INSTRUCTIONS
1. Combine all of the ingredients together minus the white chocolate. 2. Taste for desired flavor.
3. Place in an air tight freezable container.
4. Put the melted chocolate in a piping bag and pipe a swirl around the top of the ice cream, then quickly run a toothpick through it to create your spider web.
5. Freeze for 6-8 hours. Keep for up to 6 weeks.
Brownie Chocolate Ice Cream
INGREDIENTS
1 1/2 cups Ice cream base (recipe above)
1/2 cup bittersweet chocolate, melted
1 cup of brownies, chunks
5 Gummy worms
INSTRUCTIONS
1. Combine the half of the ice cream base with the chocolate. Mix fast so it doesn't set
2. Mix in the rest of the ice cream base until combined
3. Add in your brownie chunks.
4. Fill up your container leaving a little room at the top.
5. Crumble on more brownie to create the 'dirt' for your graveyard.
6. Place the gummy worms around the top and sides. More is more with this ice cream.
7. Freeze for 6-8 hours. Keep for up to 6 weeks.