Ice cream is a great dessert choice for gluten-free diets. You don't have to worry about mixing a lot of gluten-free flours, starches and gums to create a dessert that stays together and tastes great.
And when you make homemade ice cream, you can choose recipes with organic ingredients, unlike most commercial brands. Our easy recipe for homemade chocolate ice cream is a good starter recipe. This recipe does not call for eggs and requires no cooking. Best of all, the end result is still extremely smooth and creamy.
Like our recipe for organic homemade gluten-free butter pecan ice cream with sea salt, this recipe is based on a recipe in the Cuisinart Automatic Frozen Yogurt / Ice Cream / Sorbet Maker Recipe Booklet. Keep the basic ice cream ingredients on hand -- sugar, cream, milk and vanilla and you can prepare some amazingly delicious homemade ice creams, whenever you feel like it!
- 2 cups organic heavy cream
- 1 cup whole organic milk
- 3/4 cup unsweetened cocoa powder, sift to remove any lumps
- 1/2 cup organic cane sugar
- 1/3 cup organic brown cane sugar
- 1/16 teaspoon salt
- 2 teaspoons vanilla extract
- 1 tablespoon gluten-free vodka, or GF distilled spirit of your choice (optional ingredient - improves frozen texture of ice cream)
Ice Cream Base:
For best results prepare the base one day before making ice cream. Chilling the base overnight in the frig ensures that the base will quickly freeze, making for a creamier end product.
Add heavy cream, whole milk, unsweetened cocoa powder, granulated sugar, brown sugar, salt and vanilla extract in a blender. Pulse for about 2 minutes, until ingredients are well blended and the sugar has been dissolved.
Put mixture in an airtight container, cover and refrigerate for 1 to 3 days.
When you're ready to make ice cream -- add the chilled ice cream base to your ice cream maker, following manufacturer's directions. After adding the base to the maker, pour 1 tablespoon of gluten-free vodka or spirit of your choice in to the mixture. This acts to prevent the ice cream from turning rock hard when stored in the freezer. This really works, so we recommend not skipping this step. Otherwise, plan to take your ice cream out of freezer about 15 minutes before you plan to serve it.
Serve immediately as soft serve ice cream or scoop your ice cream mixture into a container with a tight fitting lid. Pack it down, cover and freezer for several hours or overnight.
By Teri Gruss, MS
Gluten-Free Cooking Expert