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Hi Bold Bakers! This week I'm showing you how to make Homemade Ben & Jerry's Ice Cream flavors chosen by YOU! Find out the Top 5 Flavors and easily make them with my two ingredient no machine ice cream recipe. Is your favorite in the mix? Watch & find out!

WATCH more Bigger Bolder Baking Episodes HERE:
* Banana Split Ice Cream Cake: http://bit.ly/GemsIceCreamCake
* Homemade Disneyland Dole Whip: http://bit.ly/GemmasDoleWhip
* Homemade Ice Cream Milkshakes (http://bit.ly/GemmasMilkshakes)
* Edible Cookie Dough: http://bit.ly/GemmasCookieDough
* Homemade Fudge: http://bit.ly/gemmasfudge
* Dairy-Free Ice Cream Recipe: http://bit.ly/gemmasNEWicecream

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FULL RECIPE LISTED BELOW

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

1. Place your cream and sweetened condensed milk in the fridge over night to make sure they are very cold before use.
2. Beat cold cream on medium/high speed in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form. This takes around 3 minutes roughly.
3. Turn off the machine and add in your cold condensed milk into the whipped cream.
4. Turn back on the machine to high speed and whip the 2 ingredients together until the mix thicken and becomes stiff again.
5. Stir in a tsp of vanilla extract now if desired. This helps the ice cream not to freeze rock hard.
6. 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.
7. Place in a large sealable container and freeze at least 6 hours or overnight before eating. Keep for up to 2 weeks.

Homemade Ben & Jerry’s Chunky Monkey banana ice cream, fudge chunks, walnuts

1 large banana
1 ½ (12oz/360g) ice cream base
½ cup (4oz/115g) fudge chunk
¼ cup (2oz/60g) walnuts, toasted

In a large bowl mash up your banana with a fork
Add in the rest of your ice cream ingredients and gently fold them all together
Place in a large sealable container and freeze at least 6 hours or overnight before eating. Keep for up to 2 weeks.

Homemade Ben & Jerry’s Strawberry Cheesecake
2 cups (16oz/450 ml) Ice cream base
½ cup (4oz/115g) cream cheese
½ cup (4oz/115g) Graham cracker (or digestive biscuits)
3 tbsp Strawberry puree

In a large bowl add in your cream cheese and whisk it to lighten it up
Add in the rest of your ice cream ingredients and gently fold them all together
Place in a large sealable container and freeze at least 6 hours or overnight before eating. Keep for up to 2 weeks.

Homemade Ben & Jerry’s Phish Food
3oz (90g) good quality chocolate (dark or milk)
2 cups (16oz/450 ml) Ice cream base
¼ cup (2oz/60g) chocolate chips (or fish)
1 cup (8oz/ 225g) marshmallows (fluff or marshmallows melted)
¼ cup (2oz/60g) Caramel sauce

In a large bowl gently melt your chocolate, taking care not letting it get too warm
Once the chocolate has cooled swiftly mix in your ice cream base with a spatula. Mix quickly so the chocolate doesn’t set and harden
Add in the rest of your ice cream ingredients and gently fold them all together
Place in a large sealable container and freeze at least 6 hours or overnight before eating. Keep for up to 2 weeks.

Homemade Ben & Jerry’s Cherry Garcia
1 ½ (12oz/360g) ice cream base
½ cup (4oz/115g) pureed cherries
¼ cup (2oz/60g) fudge chunks or chocolate chips

In a large bowl add in all of your ice cream ingredients and gently fold them all together.
Place in a large sealable container and freeze at least 6 hours or overnight before eating. Keep for up to 2 weeks.

Homemade Ben & Jerry’s Half Baked
1 ⅕ oz (45g) good quality chocolate (dark or milk)
1 ½ (12oz/360g) Ice cream base
½ cup (4oz/115g) Fudge brownie chunks
½ cup (4oz/115g) cookie dough gobs

In a large bowl gently melt your chocolate taking care not letting it get too warm
Once the chocolate has cooled swiftly mix in your 1 CUP of ice cream base with a spatula. Mix quickly so the chocolate doesn’t set and harden
Add in the rest of your ice cream ingredients including the ½ cup of plain vanilla base.
Gently fold all of the ingredients together
Place in a large sealable container and freeze at least 6 hours or overnight before eating. Keep for up to 2 weeks.