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Gluten Free Ice Cream—Key Recipe to Frosty Desserts

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Updated October 7, 2016

Gluten Free Ice Cream--Key Recipe to Frosty Desserts | GlutenFreeHomemade.com

There’s nothing like mouthwatering homemade gluten free ice cream for dessert.  I’m talking about the genuine kind . . . that rich concoction made with heavy whipping cream.

My romance with ice cream began early in life.

As a preschooler, my first memory about ice cream was at Grandma’s house.  She’d take a 2 pound brick of store bought vanilla ice cream, peel off the waxed cardboard container and slice it into generous slabs.  She always served it on the side with chocolate birthday cake or apple pie alamode.

For years I didn’t know ice cream came any other way.  Imagine my delight when I discovered ice cream could be scooped and set atop a crispy cone

I couldn’t wait for the summer season, watermelon seed spitting contests, and ice cream cones!  I remember my Dad’s favorite, maple nut, which I didn’t appreciate until I was a mature adult.  Mom loved Butter Brickle; it was yummy, too.

At eight years old, I spent a week at Girl Scout summer camp.  One night we all took turns at cranking a wooden ice cream freezer.  Never before had I enjoyed homemade ice cream.  It was the best ever!

Then, we discovered swirly vanilla/chocolate soft serve at our local mom & pop burger stand . . . Mm-mm!

On warm dry days, my brother, sister and I would go on long bike rides.  We’d stop and buy ourselves a tall cone of swirly soft serve using money we’d earned doing time on paper routes, chores for elderly neighbors and picking berries during the summer months.  If mom and dad had known about our shenanigans, they would have blistered our behinds!  We were supposed to have been saving every penny!

One year, we were invited to a very special family birthday party, held at the premier ice cream parlor in our town.  There, I was introduced to the incredible ice cream sundae.  Some years later, my high school sweet heart introduced me to ice cream parfaits at the same parlor.

A History of Ice Cream

“Luxury-loving Romans of Julius Caesar’s day knew a kind of ice cream . . . snow from the high mountain passes, carried to Rome by fleet runners.  There it was flavored with fruit juices and enjoyed as a rare delicacy.  Centuries later, Marco Polo returned from Japan to Venice with a recipe for a kind of milk ice. Italians quickly introduced it to the rest of Europe. “Cream Ice” was so well liked by Charles I of England that he pensioned the French chef who made it for him.  Virginia cavaliers brought the idea to the new world.  Generations later, Dolly Madison reversed the name and Ice Cream appeared on the White House menu.”  

--Betty Crocker’s Picture Cook Book.  1950.  McGraw-Hill Book Company:  244.



I fell in love . . . with ice cream!

My junior year in college, I transferred to a university where I met my husband; it was love at first sight forever (yes, I love my husband even more than ice cream).  He uncovered my fondness for ice cream.  Though we were very poor students back then, he romanced me with long walks to the local ice cream shop where seasonal delights of homemade ice cream, blackberry, licorice and pumpkin won my heart.

One spring break, he took me to Baskin & Robbins™.  I oohed and awed over the countless choices of frozen desserts.  It was there I discovered my all- time favorite flavor combination . . .

. . . Jamoca Almond Fudge.

It was also there we met a very talented gentleman who created incredible frozen desserts using ice cream.  A few short years later, after I graduated from college, we hired him to create our wedding cake.  It was four tiers of unforgettable deliciousness, each tier a different cake flavor paired with a complimenting ice cream.  To this day, former wedding guests still mention how wonderful that cake was!

Hand Crank . . . Automatic Crank . . . Electronic Ice Cream Maker

During those early years of marriage, we were poor as church mice.  Every penny counted.  We stocked our house with cheap garage sale goods.  Near our first anniversary, we ran across a used automatic ice cream freezer.  With our last dollar we struck a deal and came away with huge grins on our faces and visions of all-the-homemade-ice-cream-we-could-eat dancing in our heads.

Though we couldn’t really spare the dollar in those days, it was the best dollar we ever spent!  That dollar bought an ice cream freezer we have used for decades.  It made ice cream for our children and it still works!  Now, it sits on our garage shelf waiting to pass on to our children.

Why?

Because, Santa Claus gave me a fancy new-fangled ice cream machine for Christmas!

No more mess from chipped ice and rock salt, no more babysitting a loud, grinding automatic crank ice cream freezer on the front stoop on hot summer days.

Now, I can make gluten free ice cream on my kitchen counter and it’s ready in less than 30 minutes.  Clean up is quick and easy.  I love it!

But, not everyone has the good fortune to own an ice cream freezer of any kind.

The good news is you don’t have to own one to make the best gluten free ice cream ever.  You can follow special instructions to make gluten free ice cream using your refrigerator’s freezer compartment and a tub or a tray.

Ice Cream is Naturally Gluten-free

But, it is not allergy-free for everyone.

Are you allergic to milk products?

No problem!

Substitute equal measure of your favorite milk substitute for milk and cream.  While the resulting product will not be as creamy, a nice ice milk-like dessert can be very satisfactory.

Are you allergic to gelatin?

No problem!

Use Junket instead of gelatin, or leave out this natural stabilizer (anti-crystal formation and hardener) and still enjoy terrific gluten free ice cream.

31 flavors?  Why Limit Yourself!

We’re proud to present this GlutenFreeHomemade.com original key recipe.

As a family, we’ve spent months making batch after batch of gluten free ice cream, and in depth taste tests.

With the perfect Philadelphia style base recipe, gluten free ice cream flavors you will love are limited only by your imagination.

To fuel your creativity, I’ve included some exciting flavor variations, along with some timeless favorites.

Making gluten free ice cream is a social affair, a perfect activity for family gatherings, holidays, BBQ’s, birthday parties, and just because you love ice cream!

Gluten Free Ice Cream—Key Recipe
Vanilla Ice Cream

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Time:  1½ hours, plus overnight

Servings:  about 7 cups (14, ½ cup servings)

Ingredients

Instructions

  1. Put water in a small bowl, and then sprinkle gelatin over the top; Let soak for about 10 minutes.
  2. In a large saucepan, mix together milk, sugar, salt and heavy cream.
  3. Cook on medium heat until mixture is steaming and smells like cooked milk; stir constantly to prevent scorching.
  4. Gradually stir in gelatin mixture, stirring constantly for 1 to 2 minutes, or until gelatin is completely dissolved.
  5. Cover gluten free ice cream mix and place in the refrigerator overnight.
  6. Stir in vanilla extract just before placing in an ice cream freezer.
  7. Churn mixture in ice cream freezer according to manufacturer’s directions.
  8. Remove gluten free ice cream and place in a freezer safe container.
  9. Cover container and freeze ice cream until solid.

Variations

Gluten Free Ice Cream Special Refrigerator Instructions

  1. After adding vanilla extract to chilled ice cream mixture, stir well and pour into a freezer-safe tub or pan.
  2. Cover tub and freeze slowly.
  3. Remove the tub from the freezer when the gluten free ice cream mixture has frozen to a soft mush.
  4. Whip mixture until smooth and creamy.
  5. Cover tub and return to freezer.
  6. Remove the tub from the freezer when the gluten free ice cream mixture has frozen to a firm mush.
  7. Whip mixture until smooth and creamy.
  8. Cover tub and return to freezer.
  9. Freeze until gluten free ice cream mixture is solid.


Apricot Ice Cream

  1. Prepare as directed in key recipe.
  2. After churning in ice cream freezer, stir in 3 cups mashed fresh, frozen or canned apricots and ¼ cup apricot jam.
  3. Freeze as directed in key recipe.


Banana Ice Cream

  1. Prepare as directed in key recipe.
  2. After churning in ice cream freezer, stir in 4 large bananas mashed with 2 tablespoons lemon juice.
  3. Freeze as directed in key recipe.


Berry Ice Cream

  1. Prepare as directed in key recipe.
  2. After churning in ice cream freezer, stir in 3 cups mashed fresh or frozen berries of your choice and ¼ cup corresponding jam flavor.
  3. Freeze as directed in key recipe.


Burnt Almond Ice Cream

  1. Substitute dark brown sugar for white sugar.
  2. Prepare as directed in key recipe.
  3. Stir in vanilla extract, as directed in key recipe and 1 teaspoon almond extract just before placing in an ice cream freezer.
  4. After churning in ice cream freezer, stir in 2 cups slivered almonds toasted in 2 tablespoon butter and cooled.
  5. Freeze as directed in key recipe.


Butter Brickle Ice Cream

  1. Substitute dark brown sugar for white sugar.
  2. Prepare as directed in key recipe.
  3. After churning in ice cream freezer, stir in 1 cup Heath™ Bits 'O' Brickle English Toffee Bits.
  4. Freeze as directed in key recipe.


Butter Pecan Ice Cream

  1. Substitute dark brown sugar for white sugar.
  2. Prepare as directed in key recipe.
  3. After churning in ice cream freezer, stir in ½ cup toasted chopped pecans toasted in 2 tablespoons butter for 5 to 10 minutes and cooled.
  4. Freeze as directed in key recipe.


Caramel Chocolate Chip Nut Ice Cream

  1. Substitute dark brown sugar for granulated white sugar.
  2. Prepare as directed in key recipe.
  3. After churning in ice cream freezer, stir in ½ cup gluten-free semi-sweet chocolate chips chopped into small pieces and 1 cup chopped walnuts.
  4. Freeze as directed in key recipe.


Caramel Ice Cream

  1. Prepare as directed in key recipe.
  2. After churning in ice cream freezer, drizzle in one 13 ounce can warmed (not hot) Nestle La Lechera Dulce de Leche Cajeta (caramel), stirring in until ice cream is ribboned with caramel.
  3. Freeze as directed in key recipe.


Cherry Nut Ice Cream

  1. Prepare as directed in key recipe.
  2. After churning in ice cream freezer, stir in ½ cup chopped maraschino cherries, 1 tablespoon maraschino cherry juice and 1 cup chopped walnuts.
  3. Freeze as directed in key recipe.


Chocolate Almond Ice Cream

  1. Prepare as directed in Chocolate Ice Cream recipe.
  2. After churning in ice cream freezer, stir in 1 cup toasted chopped almonds.
  3. Freeze as directed in key recipe.


Chocolate Gluten Free Ice Cream

Gluten Free Ice Cream—Key Recipe to Frosty Desserts | Chocolate Ice Cream | GlutenFreeHomemade.com
  1. In a bottom of large saucepan melt 2 ounces 100% cacao unsweetened baking chocolate bar.
  2. Add 2 tablespoons more sugar.
  3. Prepare and freeze as directed in key recipe.


Chocolate Mint Ice Cream

  1. Prepare as directed in Chocolate Ice Cream recipe.
  2. Stir in vanilla extract, as directed in key recipe, and 1 teaspoon peppermint extract just before placing in an ice cream freezer.
  3. Churn and freeze as directed in key recipe.


Coconut Ice Cream

Image courtesy Caribbean Coconut Ice Cream Kindle Edition
  1. Substitute one 13.5 ounce can coconut milk for milk.
  2. Prepare as directed in key recipe.
  3. After churning in ice cream freezer, stir in 1 cup toasted flaked coconut.
  4. Freeze as directed in key recipe.


Coffee Ice Cream

Image courtesy Coffee Ice Cream Kindle Edition
  1. In a large saucepan, add 1 tablespoon Medaglia D’oro Espresso Instant Coffee along with milk, sugar, salt and heavy cream.
  2. Prepare and freeze as directed in key recipe.


Hawaiian Ice Cream

  1. Prepare as directed in Coconut Ice Cream recipe
  2. After churning in ice cream freezer, stir in 1 cup toasted flaked coconut, ¾ cup canned crushed pineapple drained, 2 small bananas mashed, and 2 tablespoons sliced maraschino cherries.
  3. Freeze as directed in key recipe.


Ice Milk

  1. Substitute milk for cream.
  2. Prepare and freeze as directed in key recipe.


Lemon Ice Cream

  1. To mixture in large saucepan add 2 tablespoons granulated white sugar, 2 drops yellow food coloring and 1 tablespoon grated fresh lemon peel (or 1 teaspoon dried lemon peel).
  2. Prepare as directed in key recipe.
  3. Stir in vanilla extract and 1 teaspoon gluten-free lemon extract, or 1/3 cup lemon juice, just before placing in ice cream freezer.
  4. Churn and freeze as directed in key recipe.


Lime Ice Cream

  1. To mixture in large saucepan add 2 tablespoons granulated white sugar, 1 to 2 drops green food coloring and 1 tablespoon grated fresh lime peel (or 1 teaspoon dried lime peel).
  2. Prepare as directed in key recipe.
  3. Stir in vanilla extract and 1 teaspoon gluten-free lime extract, or ¼ cup lime juice, just before placing in ice cream freezer.
  4. Churn and freeze as directed in key recipe.


Maple Nut Ice Cream

  1. Substitute real maple syrup for sugar.
  2. Prepare and churn as directed in key recipe.
  3. After churning in ice cream freezer, stir in 1 cup very chopped butternuts or walnuts.
  4. Freeze as directed in key recipe.


Mint Chocolate Chip Gluten Free Ice Cream

Mint Chocolate Chip Ice Cream | Gluten Free Ice Cream--Key Recipe to Frosty Desserts | GlutenFreeHomemade.com
  1. Prepare as directed in key recipe.
  2. Stir in vanilla extract, as directed in key recipe and 1 teaspoon gluten-free peppermint extract just before placing in an ice cream freezer.
  3. After churning in ice cream freezer, stir in ½ cup gluten-free semi-sweet chocolate chips, chopped into small pieces.
  4. Freeze as directed in key recipe.


Mocha Ice Cream

  1. In a bottom of large saucepan melt 1 ounce 100% cacao unsweetened baking chocolate bar.
  2. Add 1 tablespoon Medaglia D’oro Espresso Instant Coffee along with milk, sugar, salt and heavy cream.
  3. Prepare and freeze as directed in key recipe.


Nut Brittle Ice Cream

  1. Prepare as directed in key recipe.
  2. After churning in an ice cream freezer, stir in 1 cup crushed almond, pecan or peanut brittle.
  3. Freeze as directed in key recipe.


Nut Ice Cream

  1. Prepare as directed in key recipe.
  2. After churning in ice cream freezer, stir in 1 cup very finely chopped nuts of your choice. 
  3. Freeze as directed in key recipe.


Orange Ice Cream

  1. To mixture in large saucepan add 2 drops orange food coloring and 1 tablespoon grated fresh orange peel (or 1 teaspoon dried orange peel).
  2. Prepare as directed in key recipe.
  3. Stir in vanilla extract, as directed in key recipe, and 1 teaspoon gluten free orange extract, or ½ cup orange juice and 1 tablespoon lemon juice, just before placing in an ice cream freezer.
  4. Churn and freeze as directed in key recipe.


Peach Ice Cream

  1. Prepare as directed in key recipe.
  2. After churning in ice cream freezer, stir in 3 cups mashed fresh, frozen or canned peaches.
  3. Freeze as directed in key recipe.


Peach Cherry Ice Cream

  1. To mixture in large saucepan add 1/8 teaspoon ground nutmeg.
  2. Prepare as directed in key recipe.
  3. Stir in vanilla extract, as directed in key recipe, and 1/8 teaspoon gluten-free almond extract, just before placing in an ice cream freezer.
  4. After churning in ice cream freezer, stir in 3 cups mashed fresh, frozen or canned peaches and 1 cup fresh, frozen or canned, dark sweet cherries, pitted and chopped.
  5. Freeze as directed in key recipe.


Pistachio Ice Cream

Image courtesy Pistachio Ice Cream Mouse Pad, Mousepad (10.2 X8.3 X 0.12 inches)-1663491
  1. To mixture in large saucepan add 1 to 2 drops green food coloring.
  2. Prepare as directed in key recipe.
  3. Stir in vanilla extract, as directed in key recipe, and ½ teaspoon gluten-free almond extract, just before placing in an ice cream freezer.
  4. After churning in ice cream freezer, stir in ½ cup chopped pistachios, ½ cup toasted chopped almonds.
  5. Freeze as directed in key recipe.


Strawberry Gluten Free Ice Cream

Gluten Free Ice Cream—Key Recipe to Frosty Desserts | Strawberry Ice Cream | GlutenFreeHomemade.com
  1. Prepare as directed in key recipe.
  2. After churning in ice cream freezer, stir in 3 cups mashed fresh or frozen strawberries and ¼ cup strawberry jam.
  3. Freeze as directed in key recipe.


Yogurt Ice Cream

  1. Prepare as directed in key recipe.
  2. After churning in ice cream freezer, stir in 1 cup thick yogurt flavor of your choice.
  3. Freeze as directed in key recipe.



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