Come on, admit it: “I Scream, You Scream, We All Scream for Ice Cream.” Although store-bought varieties can satisfy your sweet tooth when necessary, everyone knows the frosty dessert is best when homemade. Whether you’re searching for a decadent recipe to churn in a fancy electric maker or for a kid-friendly pick that puts a couple of plastic zip-top bags to work, we can help point you in the right direction.
Making your own ice cream at home is not only a fabulous way to get a customized treat that suits your family’s tastes, but it’s also a great way to ensure that your household’s dietary needs are respected. These gluten-free recipes will help you avoid ingredients like malt and wheat flour, which are sneakily used in a wide variety of manufactured ice creams to help flavor and thicken the products.
Thankfully, you can make a terrific batch of the chilled dessert without incorporating such allergens. Just be sure to read the food labels on all of your selected products before checkout.
Vanilla-Based Ice Creams
If you want an easy recipe, this one’s for you. Combine milk, sugar and salt before stirring in heavy cream and vanilla extract. After chilling the mixture, pour it into the frozen freezer bowl in your ice cream maker. After about twenty minutes, your frosty treat should have a soft and creamy texture.
For a rich, custard-like dessert, you’ll need a saucepan and an ice cream maker along with whole milk, heavy cream, large egg yolks and sugar. The combination of pure vanilla extract and an actual vanilla bean produces a phenomenal flavor.
You don’t need a fancy ice cream machine to enjoy this no-churn recipe. Start by combining vanilla bean seeds or vanilla extract with sweetened condensed milk. In a separate bowl, use an electric mixer to whip heavy cream until stiff peaks are formed. Then, slowly incorporate your vanilla mixture into your heavy cream before pouring the fused product into a freezer-safe container.
The sweet creaminess of this dairy-free recipe will impress all of your vegan and lactose-intolerant friends. You’ll use full-fat coconut milk alongside organic cane sugar, melted coconut oil, a vanilla bean pod and some vanilla extract, which you can either pour into an ice cream maker or, if you don’t own a churner, into any freezer-safe container.
If you are going the no-machine route, pull your freezer-stowed holder out once an hour to whisk your vegan-friendly dessert.