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This 3 ingredient gluten free vanilla ice cream is the richest and creamiest ice cream of your life. No fancy ingredients or ice cream machine needed! Summer, here we come!
Table of Contents
- Why not use an ice cream machine to make gf vanilla ice cream?
- Why does this gluten free vanilla ice cream recipe work?
- The secret to rich, creamy gf vanilla ice cream (with no ice cream maker!)
- Tips for serving and storing homemade ice cream
- Customizing your no-churn ice cream
- Serve it in an ice cream cone
- Troubleshooting your homemade ice cream
- Comparing no-churn and traditional gluten free vanilla ice cream
- FAQs
- Gluten Free Vanilla Ice Cream | No Churn Recipe
Why not use an ice cream machine to make gf vanilla ice cream?
I have 2 ice cream makers, believe it or not. One is very old and cost me about $50—but still works. It's the type that requires you to keep the bowl frozen. I rarely use it.
The other ice cream machine is a fancy compression ice cream machine that I thought for sure I would use all the time. You don't have to freeze anything, and it does make beautiful ice cream out of almost anything—but it's expensive and takes up a lot of counter space.
In fact, whenever I read a recipe that calls for an ice cream machine (you know – “churn according to manufacturer instructions”), my heart sinks, and I turn the page. It doesn't seem like much of a recipe since nearly anything will have the consistency of ice cream if you put it in a machine and churn it.
The ice cream machines that utilize a frozen bowl also just don't make very much ice cream, and they always freeze the ice cream unevenly, leaving you with a layer of ice cream that's frozen solid around the perimeter of the machine. And since the inside is non-stick, the only way to get that ice cream out is to melt it. And then it's not ice cream anymore!
Why does this gluten free vanilla ice cream recipe work?
There is a good reason that this method works and makes smooth and creamy ice cream without any fuss at all. And without any of the iciness that you can expect from other methods like 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. If it's not smooth and creamy, it's just not ice cream to me.
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.
The secret to rich, creamy gf vanilla ice cream (with no ice cream maker!)
Friends, I've cracked the code on how to make the richest, creamiest ice cream you've ever tasted. Really. Let me share my secrets with you.
The importance of low moisture content
I can't emphasize enough how crucial low moisture content is for achieving smooth, velvety ice cream. It's what helps us avoid those dreaded ice crystals that ruin the texture. By choosing ingredients with low moisture content, we ensure that our ice cream stays creamy and soft.
Why folding the ingredients is essential
You might be tempted to just mix everything together, but trust me, folding the ingredients is key. This gentle method of combining the whipped cream with the sweetened condensed milk and vanilla preserves the airiness of the whipped cream. That's what gives our no-churn vanilla ice cream that luscious, melt-in-your-mouth texture that you'll love.
Tips for serving and storing homemade ice cream
No one likes a soupy ice cream mess. Here are some tips for keeping your homemade ice cream in tip-top shape.
Best containers for freezing this vanilla ice cream
When it comes to freezing ice cream, I recommend using a 2-quart freezer-safe container with a tight-fitting lid. This helps keep any unwanted odors out and prevents freezer burn. Plus, it's the perfect size for our no-churn ice cream recipe!
How to keep your ice cream from melting too fast
To prevent your ice cream from melting too quickly, be sure to serve it right from the freezer. Our no-churn ice cream is scoopable straight from the freezer, so no need to let it thaw.
Customizing your no-churn ice cream
One of the best things about gluten free vanilla ice cream is how easy it is to customize. Let's have some fun!
Serve it in an ice cream cone
I have a recipe for gluten free ice cream cones, which are something of a labor of love. It also seems to be getting easier and easier to buy prepared gluten free ice cream cones.
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.
Flavor variations for your vanilla ice cream base
Though our vanilla ice cream is simply divine, you can easily mix it up with different flavors. Try adding cocoa powder for chocolate, or a dash of peppermint extract for a refreshing twist.
Or mint extract and plenty of mini chocolate chips for mint chocolate chip. Fresh strawberries or strawberry sauce, caramel sauce, or chocolate chunks are all definitely delicious options. The possibilities are endless!
More mix-ins and toppings for a fun twist
Get creative with mix-ins and toppings! Swirl in some fruit preserves, chocolate chips, or crushed gluten free cookies. Top your scoops with sprinkles, hot fudge, or a dollop of whipped cream.
Troubleshooting your homemade ice cream
If you follow my recipe exactly, you shouldn't have any problems. But, if you do encounter a bump in the rocky road (see what I did there?!), I've got a solution. Check it out…
Simple solutions for common ice cream consistency problems
If your ice cream turns out too hard, try adding a bit more sweetened condensed milk next time.
If it's too soft, whip the cream a little longer before folding in the other ingredients.
How to avoid ice crystals in your no-churn ice cream
To keep those pesky ice crystals at bay, make sure you're using ingredients with low moisture content, and always store your ice cream in a tightly sealed container.
Comparing no-churn and traditional gluten free vanilla ice cream
You might be wondering how no-churn ice cream stacks up against the traditional kind. Let's take a closer look.
Texture and flavor differences
No-churn ice cream is just as rich and creamy as its traditional counterpart. In fact, some might argue it's even creamier! The flavor of no-churn ice cream is spot-on, making it a fantastic alternative to churned ice cream.
Time and effort comparison
Traditional ice cream requires more time, equipment, and effort. With no-churn ice cream, all you need are a few simple ingredients and a little bit of patience while it freezes. No ice cream machine, no fuss. So you can whip up a batch of gluten free homemade ice cream whenever the craving strikes, without any hassle.
So there you have it, my dear gluten free friends! Now you know the ins and outs of making the most delicious, velvety no-churn ice cream. Don't forget to experiment with flavors, mix-ins, and toppings. The sky's the limit! Enjoy your homemade ice cream adventures, and stay cool this summer.
FAQs
No, I don't recommend trying to make this particular ice cream recipe without dairy, Instead, try my dairy free no churn ice cream recipe, which is made similarly, but has some quirks to make it dairy free but still creamy and delicious.
Yes, most vanilla ice cream is gluten free, but you have to watch out for mix-ins (which this gf vanilla ice cream does not have), cross-contamination and other conditions that might lead to its being unsafe on a gluten free diet.
No, you need heavy whipping cream to make this recipe, but if you'd like to make something creamy and delicious without cream, click over to another post on the blog and learn how to make ice cream without cream.
Gluten Free Vanilla Ice Cream | No Churn
Equipment
- Hand mixer or stand mixer
Ingredients
- 1 pint (16 fluid ounces) heavy whipping cream, chilled
- 14 ounces sweetened condensed milk, (homemade or store bought)
- 2 teaspoons pure vanilla extract
Instructions
- Place the cream in the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with a handheld mixer) and beat the cream on medium, then medium-high speed until stiff peaks form.
- Pour the sweetened condensed milk and the vanilla into the bowl of whipped cream, and fold the whipped cream in until only a few bright white streaks remain.
- Pour the mixture into a 2-quart freezer-safe container with a lid, and smooth the top.
- Cover tightly and place in the freezer until firm (at least 4 hours).
- Serve right from the freezer. It will not need to thaw at all to be scoopable.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh, WOW, you had me at “no ice cream maker”! We have one, too, and for some reason I never (ever) use it. My husband does on occasion, but not enough. I can’t wait to try this recipe! And that AMAZOIDS strawberry cake you posted last month… I’ve been seriously dreaming about that.
So happy this doesn’t have eggs! I’m going to give it a go asap :)
Any ideas on making this dairy free?
Sweet!! (Pun intended) I love homemade ice cream- mostly because- like you- I am increasingly unimpressed with the HUGE list of ingredients on the back of the carton- most of which I can’t pronounce. I recently found the Cuisinart Ice Cream maker at Costco on sale… which I have loved- but I’m thinking this is a step further in the right direction… I love “fix it and forget it” type desserts! Thanks!
You are going to make different flavors? Yay! I made this today using anise extract in place of the vanilla, and it tastes so good! I am thinking I could be very popular serving it with a little Galliano on top… I am looking forward to more ideas!
After the horrifying discovery that my beloved Breyer’s ice cream tricked me (as they now sell a product that looks exactly like their natural ice cream but doesn’t taste like it and is called, in tiny letters, ‘frozen dairy dessert’ which contains lots of stuff it needn’t) I have been periodically making my own. This recipe looks too easy not to give it a whirl, no pun intended. Thanks, Nicole! Also, my food store now stocks both gf waffle and cake cones and I couldn’t be happier…they are delicious.
Yes! That is my disappointing experience with Breyer’s, too! Makes me so mad because it doesn’t taste good anymore.
I agree with you guys. Remember how Breyer’s used to have little kids reading the ingredient lists of other ice creams? I loved that Breyer’s had few ingredients. Bummer.
It’s depressing. Breyer’s still does produce ice cream, but only the basic flavors (vanilla, chocolate, strawberry, coffee) and they each contain other ingredients besides the original milk, sugar, cream and natural flavorings. Now they also contain tara gum and/or colorings and/or whey. WTF? I made Nicole’s ice cream last night using drops of rose water for flavoring and chopped candied ginger mixed in, and holy moly, it was DELICIOUS!
Ohmygosh, that sounds amazing! I have some rose water in the pantry! I have orange blossom water, too. Wonder how that would be? I was excited to find little candied ginger pieces at Cost Plus last week- so easy to toss in my mou… uh… the recipe. The Ginger People make it. I need to go buy some more cream now. You people are a bad influence!
Guh! I was so ticked when I got my Breyer’s home and started scooping it out… It was NOT the same. Here’s to homemade goodness!
I wonder if you could substitute the heavy whipping cream for flavored coffee creamers to create other flavors…
Hi, Alison, unfortunately I don’t think that will work as they have too many other ingredients, and potentially not enough fat, to increase in volume like heavy whipping cream. You could, though, just flavor the heavy cream after whipping it. I will definitely be adapting this recipe through the summer on the blog. :)
xoxo Nicole
Darn, I’ll just have to experiment with different extracts instead of the vanilla. :)
For faster freezing, can it be done in an ice-cream maker? The easy put it in and let it mix (in the frozen bowl) kind?
I’m sure you could make this in an ice cream maker, Janice, but it would still need to be frozen in the freezer after it comes out of the ice cream machine. It comes out of the machine pretty soft. The machine’s churning creates the increase in volume that is created by whipping hte cream in this recipe.
Nicole
So, what is the nutrition info on this icecream? I am trying to lose weight but I do love ice cream…..
Thanks, Eddie
I don’t provide nutrition information on my recipes, Eddie. There are lots of online nutrition calculators for you to use.
Nicole
Ok, that’s fine. I did look online for the info on each of the ingredients and it was way too high in calories and fat for me to eat. But thanks for posting.
Eddie
Can’t wait to try it!
Yum! I want to try to make other kinds of flavors, such as chocolate or mint chocolate chip.
This is awesome and it doesn’t have any sugar which is even better! Thank you, I cannot wait to try this!! I’m also wondering how we make different flavors using this method and this is a great jumping off point for that! You’re the best!
Well, there’s plenty of sugar in the sweetened condensed milk, Jennifer, but it’s ice cream so it’s okay, right? By definition a treat! I will be playing with this original recipe over the summer, making different flavor combos. Whatever you do, be sure not to add much moisture or it will ice up. :)
xoxo Nicole
LOL – yes the sweetened condensed milk does have sugar – but no additional added sugar is what I meant – which is always a plus. I know you have our health in mind with all of your recipes!! ;) Can’t wait for tomorrow’s post! YAHOO!
I knew what you meant. I was thinking that someone else might not catch your drift, which is what I think happened with Kim above. Oh well. At least we speak each others’ language, Jennifer. :)
xoxo Nicole
an you do it with sweetened coconut cream and milk or would that not work? I am dairy free.
I was thinking of doing that, songbird. I think using the solid portion of a full-fat version of coconut milk (as the whipped cream) would be worth a shot. Store-bought coconut milk ice creams always seem to have gums and weird ingredients.
They also have coconut cream now, which might work since it’s basically a solid straight from the can. I’ve used coconut cream in place of heavy whipping cream in other recipes and it worked so it’d be worth a try.
I have Trader Joe’s Coconut Cream (in the brown and white cans), but have not tried to whip it. Has anyone else had success whipping it? I have made delicious dairy free frozen treats with CocoReal, which I used to make a creamy Coconut Lime Sorbet (juice and zest of fresh limes, Coco Real, and coconut milk) Just follow the ratios of Nicole’s recipe, substituting these dairy free ingredients.
I have successfully made this vegan using TJ canned coconut cream. Make a sweetened condensed milk with one can coconut milk mixed with 1 1 /2 c. plain rice milk. Add 1/2 c. evaporated cane juice. Boil until it reduces to 1 c. Whip two chilled cans of coconut cream and continue with above recipe. I added 2 tsp. vanilla extract as above and then added 1 Tbsp. peppermint extract and stirred in one chopped sugar free dark chocolate bar. Our son’s new FAVE mint chocolate chip ice cream! A million thanks to you Nicole for all you do..we’d be lost without you!
Actually, sweetened condensed milk has sugar in it….lots of sugar. About 15g per ounce, which for this recipe would be 210 grams of sugar. This recipe makes 2 quarts, which is about the same as a regular carton of ice cream (1/2 gallon, although most ice cream companies cartons are now slightly smaller than a half gallon), so based on the serving size of most icecreams (1/2 cup), you’d get about 17.5 grams of sugar per serving. Comparing it to Breyers French Vanilla, it’s slightly higher in sugar as Breyers is 14 grams of sugar per 1/2 cup serving.