You are 3 common pantry-style ingredients away from the richest and creamiest gluten free ice cream of your life. And you don’t need an ice cream machine to make it.
Plus, it only takes about 15 minutes to make your own gluten-free ice cream cones. Summer, here we come!
I have an ice cream maker. I think it set me back about $50. I even keep the bowl in the freezer all the time, in case the urge to make ice cream strikes. It’s easy and even kind of fun. But … I rarely use it.
In fact, whenever I read a recipe that calls for an ice cream machine (you know – “churn according to manufacturer instructions”), my heart sinks. Is it irrational? I mean, I have a machine for crying out loud.
And the no-machine instructions we are sometimes given to place the would-be ice cream in the freezer and stir every hour for the next 24 hours or something? I just don’t have that sort of attention span.
But I do have this recipe for ice cream cones. And anyway it seems to be easier and easier to buy gluten free ice cream cones. They’re not going to fill themselves.
But as the ice cream containers in the grocery store get smaller and smaller, and their ingredient lists get longer and longer, I find myself more interested than ever in making homemade ice cream.
To be fair, the maple vanilla ice cream you see in that cone was churned in my ice cream maker (it’s a basic Cuisinart model from Kohl’s). But I’m sure I could adapt it to this no-machine method.
There is good reason that this method works and makes smooth and creamy ice cream without any fuss at all. And iwithout any of the iciness that you can expect from other methods. You know, the ones that tell you to mix and freeze the mixture, then stir it every hour or something?
Those no churn ice cream methods are great if you’re looking for a bunch of ice crystals and no smooth, creamy mouthfeel.
In this recipe, the ingredients have a very low moisture content. If you substitute any of these simple ingredients, I can’t promise you’ll get a good result. Simple recipes like this are really best made as is, if at all possible.
Now I have always loved the melty ice cream that ends up on the bottom of the bowl. That is what you have, basically, before you place it in the freezer for the first time. We know each other well enough to know what happened right before I put it in the freezer, right?
P.S. Did you say you needed a dairy free version? Try my dairy free no churn ice cream. You’ll love it!