25+ Irresistible Sunday Gluten-Free Ice Cream Maker Recipes to Try

There’s nothing quite like indulging in a homemade scoop of ice cream, especially when you can make it gluten-free.

Whether you have dietary restrictions or simply prefer to enjoy a healthier twist on classic desserts, making ice cream at home is a fun and rewarding experience.

Sundays are the perfect time to treat yourself and your family to something special, and with the rise of gluten-free diets and a growing desire for unique flavors, using an ice cream maker to craft your own frozen creations has never been easier.

From velvety vanilla bean and refreshing lemon blueberry swirl to exotic matcha almond and tropical coconut variations, we’ve rounded up over 25 gluten-free ice cream maker recipes that are sure to elevate your Sunday dessert game.

These recipes are simple, delicious, and offer a wonderful variety that will satisfy every sweet craving.

25+ Irresistible Sunday Gluten-Free Ice Cream Maker Recipes to Try

Making your own ice cream is not just a way to enjoy a gluten-free dessert but an adventure in flavor and creativity.

The beauty of these 25+ Sunday gluten-free ice cream maker recipes is that they cater to all tastes, whether you love fruity, creamy, nutty, or bold flavors.

You’ll find inspiration from classic favorites, innovative flavor combinations, and even seasonal offerings that’ll help make your Sundays more memorable.

So grab your ice cream maker, gather your ingredients, and embark on a delightful journey of homemade frozen treats that will leave you and your guests coming back for more.

The freedom to customize and experiment with flavors is all yours—so why not start today and make every Sunday a scoop-filled celebration?

Vanilla Almond Bliss Ice Cream

This vanilla almond ice cream is rich and creamy, made without gluten and using simple, whole ingredients. It’s perfect for those who want a classic, comforting flavor with a hint of almond essence.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 tsp pure vanilla extract
• 1/2 tsp almond extract
• 1/4 cup chopped toasted almonds (optional)

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring constantly until the sugar is fully dissolved. Do not boil.
2. Remove from heat and let cool for a few minutes. Stir in the vanilla extract and almond extract.
3. Transfer the mixture to a bowl and chill in the refrigerator for at least 2 hours or until thoroughly chilled.
4. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes, until the ice cream reaches a soft-serve consistency.
5. Fold in the chopped toasted almonds if desired and transfer the ice cream to an airtight container.
6. Freeze for an additional 2-3 hours to firm up before serving.

This vanilla almond ice cream has a velvety texture and a perfectly balanced flavor that’s not overly sweet, allowing the almond notes to shine through. It pairs well with gluten-free desserts like brownies or fruit pies for an indulgent treat.

Chocolate Hazelnut Swirl Ice Cream

This chocolate hazelnut ice cream is a dream come true for fans of Nutella and other chocolate-hazelnut combinations. Creamy and decadent, it’s a treat that can be enjoyed guilt-free as it’s naturally gluten-free.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup chocolate hazelnut spread (gluten-free)
• 3/4 cup granulated sugar
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp pure vanilla extract
• 1/4 cup chopped toasted hazelnuts for garnish (optional)

Instructions:

1. In a medium saucepan, combine the heavy cream and whole milk. Add the sugar and cocoa powder, and heat over medium heat while stirring until the sugar and cocoa are fully dissolved. Do not let the mixture boil.
2. Remove from heat and stir in the chocolate hazelnut spread until smooth and fully incorporated. Stir in the vanilla extract.
3. Let the mixture cool slightly before transferring it to a bowl. Chill in the refrigerator for at least 2 hours or until completely cold.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes, until the ice cream reaches a soft-serve consistency.
5. Transfer the ice cream to an airtight container and freeze for at least 2-3 hours to set.
6. Serve garnished with chopped toasted hazelnuts if desired.

This chocolate hazelnut ice cream is intensely rich and has the perfect balance of creamy and nutty flavors, making it an indulgent yet satisfying treat. Enjoy it on its own or with a drizzle of chocolate sauce for an extra special dessert.

Strawberry Basil Sorbet

For a refreshing, fruity twist, try this strawberry basil sorbet. The combination of sweet strawberries with a hint of basil creates a unique and flavorful sorbet that’s perfect for hot days or as a palate cleanser after a hearty meal.

Ingredients:

• 3 cups fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 tbsp fresh lemon juice
• 1/4 cup fresh basil leaves, finely chopped

Instructions:

1. In a saucepan over medium heat, combine the sugar and water. Stir until the sugar dissolves and the mixture comes to a gentle boil. Remove from heat and let cool.
2. Place the strawberries in a blender or food processor and blend until smooth. Add the cooled sugar syrup and lemon juice and blend again until fully combined.
3. Stir in the chopped basil leaves and let the mixture sit in the refrigerator for at least 1 hour to allow the flavors to meld.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes, until the sorbet is fluffy and frozen.
5. Transfer to an airtight container and freeze for an additional 2 hours to firm up.

The strawberry basil sorbet has a refreshing, fruity flavor with a hint of aromatic basil that lifts the sweetness and adds depth. It’s a unique twist on traditional strawberry sorbets and is sure to impress with its vibrant flavor profile.

Lemon Blueberry Swirl Ice Cream

This lemon blueberry ice cream combines the tart brightness of lemon with the sweet, deep flavor of ripe blueberries. It’s a delightful and refreshing dessert that’s perfect for summer or any time you want a tangy-sweet treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp fresh lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup blueberry puree (made by blending 1 cup of fresh or frozen blueberries with 2 tbsp of sugar)
• 1/2 tsp pure vanilla extract
• Blueberry compote for drizzling (optional)

Instructions:

1. In a medium saucepan, heat the heavy cream, whole milk, and sugar over medium heat, stirring until the sugar is fully dissolved. Do not bring to a boil.
2. Remove from heat and stir in the lemon zest, lemon juice, and vanilla extract. Let the mixture cool slightly.
3. Transfer the cooled mixture to a bowl and chill in the refrigerator for at least 2 hours or until well chilled.
4. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
5. Add the blueberry puree in swirls during the last few minutes of churning to create a marbled effect.
6. Transfer to an airtight container and freeze for an additional 2-3 hours to set.

This lemon blueberry ice cream is a perfect blend of tangy and sweet, with the blueberry swirl adding a beautiful visual and flavor contrast. It pairs well with a simple shortbread cookie or can be enjoyed on its own for a bright, uplifting dessert.

Coconut Mango Ice Cream

This coconut mango ice cream is a tropical delight, combining the creamy richness of coconut milk with the sweet, juicy flavor of ripe mangoes. It’s a dairy-free, gluten-free treat that’s perfect for cooling off on a warm day.

Ingredients:

• 2 cups full-fat coconut milk
• 1/2 cup granulated sugar or coconut sugar
• 2 ripe mangoes, peeled and diced
• 1 tsp pure vanilla extract
• 1 tbsp lime juice (optional, for a hint of tang)

Instructions:

1. Place the diced mangoes in a blender or food processor and blend until smooth.
2. In a medium saucepan, combine the coconut milk and sugar. Heat over medium heat while stirring until the sugar has dissolved. Remove from heat and let cool for a few minutes.
3. Stir the mango puree, vanilla extract, and lime juice (if using) into the cooled coconut milk mixture.
4. Transfer the mixture to a bowl and chill in the refrigerator for at least 2 hours or until completely cold.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
6. Transfer the ice cream to an airtight container and freeze for an additional 2-3 hours to firm up.

This coconut mango ice cream offers a perfect balance of creamy and fruity flavors. The combination of coconut and mango creates a refreshing, tropical flavor profile that transports you to a beachside paradise with every bite.

Peach Bourbon Ice Cream

This peach bourbon ice cream is an adults-only indulgence that features the sweet, fragrant flavor of ripe peaches complemented by a hint of bourbon. It’s rich, smooth, and perfect for those who enjoy unique, layered flavors in their desserts.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 cups fresh peaches, peeled and diced
• 2 tbsp bourbon
• 1 tsp pure vanilla extract

Instructions:

1. In a saucepan over medium heat, combine the peaches and 1/4 cup of the sugar. Cook, stirring occasionally, for 5-7 minutes or until the peaches are soft and release their juices.
2. Remove from heat and let cool for a few minutes before blending until smooth. Strain through a fine mesh sieve to remove any solid bits if desired.
3. In a medium bowl, combine the heavy cream, whole milk, and the remaining 1/2 cup of sugar. Stir until the sugar is fully dissolved.
4. Add the peach puree, bourbon, and vanilla extract to the cream mixture and stir until fully combined.
5. Chill the mixture in the refrigerator for at least 2 hours or until thoroughly cooled.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20-25 minutes, until it reaches a soft-serve consistency.
7. Transfer to an airtight container and freeze for 2-3 hours to set.

The peach bourbon ice cream has a luxurious texture and a sophisticated flavor that pairs perfectly with a drizzle of caramel sauce or a sprinkle of candied pecans. The bourbon adds depth and enhances the natural peach flavor, making each bite an experience to savor.

Mint Chocolate Chip Ice Cream

This homemade mint chocolate chip ice cream is a cool and refreshing treat with a perfect balance of minty flavor and rich chocolate chips. It’s naturally gluten-free and perfect for a summertime dessert or a classic indulgence.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 tsp pure peppermint extract
• 1/2 tsp pure vanilla extract
• 1/2 cup mini gluten-free chocolate chips
• Green food coloring (optional)

Instructions:

1. In a medium saucepan, heat the heavy cream, whole milk, and sugar over medium heat, stirring until the sugar dissolves. Do not boil.
2. Remove from heat and stir in the peppermint extract, vanilla extract, and a few drops of green food coloring (if using) to give it a light green color. Let the mixture cool for a few minutes.
3. Transfer the mixture to a bowl and chill in the refrigerator for at least 2 hours or until thoroughly chilled.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
5. Add the mini chocolate chips in the last 2-3 minutes of churning.
6. Transfer the ice cream to an airtight container and freeze for an additional 2-3 hours to firm up.

This mint chocolate chip ice cream is refreshing and full of flavor, perfect for a nostalgic treat that’s both creamy and full of chocolatey bites. Enjoy it with a sprinkle of extra mini chocolate chips or as a cool treat on its own.

Salted Caramel Pecan Ice Cream

Indulge in the rich, buttery sweetness of salted caramel paired with crunchy, toasted pecans. This ice cream is perfect for those who crave a complex, sweet-and-salty flavor profile.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup caramel sauce (homemade or store-bought, gluten-free)
• 1/2 tsp pure vanilla extract
• 1/2 tsp sea salt
• 1/2 cup toasted pecan halves

Instructions:

1. In a medium saucepan over medium heat, combine the heavy cream, whole milk, and sugar. Stir until the sugar is fully dissolved and the mixture is warm, but do not let it boil.
2. Remove from heat and stir in the caramel sauce, vanilla extract, and sea salt. Let the mixture cool slightly.
3. Chill the mixture in the refrigerator for at least 2 hours or until completely cold.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20-25 minutes, until it reaches a soft-serve consistency.
5. Add the toasted pecan halves in the last few minutes of churning to distribute them evenly throughout the ice cream.
6. Transfer the ice cream to an airtight container and freeze for 2-3 hours to set.

This salted caramel pecan ice cream is indulgent with a delightful combination of sweet, salty, and nutty flavors. The toasted pecans add a satisfying crunch that contrasts perfectly with the smooth, creamy texture of the ice cream.

Raspberry Coconut Swirl Ice Cream

This raspberry coconut ice cream is a perfect combination of sweet, tangy, and tropical flavors. With a hint of coconut and the vibrant, tart raspberry swirl, it’s a refreshing, dairy-free, gluten-free dessert for any occasion.

Ingredients:

• 2 cups full-fat coconut milk
• 1/2 cup granulated sugar or coconut sugar
• 1/2 cup raspberry puree (made by blending fresh or frozen raspberries with a little sugar)
• 1 tsp pure vanilla extract
• 1/2 cup unsweetened shredded coconut (toasted for garnish, optional)

Instructions:

1. In a medium saucepan, heat the coconut milk and sugar over medium heat, stirring until the sugar has dissolved. Do not boil.
2. Remove from heat and stir in the vanilla extract. Let the mixture cool for a few minutes, then chill in the refrigerator for at least 2 hours or until thoroughly cold.
3. Pour the chilled coconut mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
4. In the last few minutes of churning, add the raspberry puree in swirls to create a marbled effect.
5. Transfer the ice cream to an airtight container and freeze for 2-3 hours to set.
6. Serve garnished with toasted shredded coconut for added texture.

The raspberry coconut ice cream offers a refreshing balance of tropical sweetness and tart raspberry flavors. The subtle coconut undertones bring a creamy richness that pairs beautifully with the bright and tangy raspberry swirl.

Chocolate Peanut Butter Ice Cream

This chocolate peanut butter ice cream is the ultimate indulgence for fans of rich, chocolatey flavors paired with the creamy, nutty goodness of peanut butter. It’s a gluten-free treat that’s perfect for satisfying your sweet cravings.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup creamy peanut butter
• 1/2 tsp pure vanilla extract
• 1/4 cup mini gluten-free chocolate chips (optional)

Instructions:

1. In a medium saucepan over medium heat, combine the heavy cream, whole milk, sugar, and cocoa powder. Stir until the sugar and cocoa are fully dissolved and the mixture is warm. Do not bring to a boil.
2. Remove from heat and stir in the peanut butter and vanilla extract until smooth and fully incorporated. Let the mixture cool for a few minutes.
3. Chill the mixture in the refrigerator for at least 2 hours or until well chilled.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
5. Add the mini chocolate chips in the last 2-3 minutes of churning, if desired.
6. Transfer to an airtight container and freeze for an additional 2-3 hours to firm up.

This chocolate peanut butter ice cream is creamy, rich, and full of flavor. The combination of velvety chocolate and the nutty, sweet peanut butter is a classic pairing that’s sure to delight.

Strawberry Basil Ice Cream

Fresh strawberries and basil come together to create an unexpected yet delightful flavor combination in this gluten-free ice cream. The herbal brightness of basil enhances the natural sweetness of strawberries, making it a refreshing treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup fresh basil leaves, finely chopped
• 1 tsp pure vanilla extract

Instructions:

1. In a blender or food processor, blend the strawberries until smooth. Strain the puree through a fine mesh sieve to remove seeds, if desired.
2. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring until the sugar dissolves and the mixture is warm. Do not boil.
3. Remove from heat and stir in the strawberry puree, basil leaves, and vanilla extract. Let the mixture cool slightly.
4. Chill the mixture in the refrigerator for at least 2 hours or until well chilled.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
6. Transfer to an airtight container and freeze for 2-3 hours to set.

The strawberry basil ice cream offers a sweet yet slightly herbaceous flavor that is both unique and refreshing. The addition of basil gives this ice cream a sophisticated twist that pairs wonderfully with a drizzle of balsamic reduction or a sprinkle of white chocolate shavings.

Honey Lavender Ice Cream

This honey lavender ice cream has a delicate floral flavor balanced with the natural sweetness of honey. It’s a gluten-free dessert that offers a luxurious and calming experience, perfect for warm days or as a unique after-dinner treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup honey (preferably local or raw)
• 1 tbsp dried culinary lavender buds
• 1/2 tsp pure vanilla extract

Instructions:

1. In a small saucepan, combine 1 cup of heavy cream and the dried lavender. Heat over low-medium heat until it starts to simmer, then remove from heat and let steep for 10-15 minutes.
2. Strain the cream through a fine mesh sieve to remove the lavender buds, then combine it with the remaining heavy cream, whole milk, sugar, and honey in a mixing bowl. Stir until the sugar is completely dissolved.
3. Add the vanilla extract and mix well.
4. Chill the mixture in the refrigerator for at least 2 hours or until well chilled.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
6. Transfer to an airtight container and freeze for 2-3 hours to set.

This honey lavender ice cream is subtly sweet and full of aromatic, floral notes. The combination of honey and lavender provides a unique and soothing flavor profile that is both comforting and sophisticated. Perfect for those who appreciate a more refined ice cream experience.

Vanilla Bean Coconut Ice Cream

This vanilla bean coconut ice cream is a dairy-free, gluten-free treat that captures the essence of tropical flavors. Made with creamy coconut milk and real vanilla beans, it’s both refreshing and indulgent.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup granulated sugar or coconut sugar
• 1 vanilla bean, split and seeds scraped (or 1 tbsp pure vanilla extract)
• 1/4 tsp sea salt

Instructions:

1. In a medium saucepan, combine the coconut milk and sugar over medium heat. Stir until the sugar dissolves completely. Do not let it boil.
2. Add the vanilla bean seeds and the split bean pod (or vanilla extract) to the saucepan. Simmer for 2-3 minutes, then remove from heat and discard the bean pod (if using).
3. Stir in the sea salt and allow the mixture to cool for a few minutes. Then, transfer to the refrigerator to chill for at least 2 hours or until thoroughly cold.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
5. Transfer to an airtight container and freeze for 2-3 hours to set.

This vanilla bean coconut ice cream is smooth, creamy, and perfectly sweet. The coconut base adds a subtle tropical flavor that enhances the richness of the vanilla. It’s perfect as a standalone dessert or served with a drizzle of chocolate sauce or a sprinkle of toasted coconut flakes.

Lemon Blueberry Swirl Ice Cream

This lemon blueberry swirl ice cream is a refreshing blend of tangy lemon and sweet blueberries, creating a vibrant and zesty treat that’s gluten-free and perfect for summer.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 1 tbsp lemon zest
• 1/2 tsp pure vanilla extract
• 1 cup fresh or frozen blueberries
• 2 tbsp honey or maple syrup (optional)

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and sugar over medium heat, stirring until the sugar dissolves completely. Do not let it boil.
2. Remove from heat and stir in the lemon juice, lemon zest, and vanilla extract. Chill the mixture in the refrigerator for at least 2 hours or until well chilled.
3. In a small saucepan over medium heat, add the blueberries and honey (or maple syrup). Cook for 5-7 minutes, stirring occasionally until the blueberries break down and form a sauce. Let it cool.
4. Pour the chilled lemon mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
5. In the last few minutes of churning, drizzle the blueberry sauce into the ice cream and gently swirl it with a spoon to create a marbled effect.
6. Transfer the ice cream to an airtight container and freeze for 2-3 hours to set.

This lemon blueberry swirl ice cream is bright and refreshing, with the tangy lemon perfectly balanced by the sweet blueberry swirls. It’s a unique flavor combination that’s both vibrant and cooling—a perfect summer dessert.

Matcha Almond Ice Cream

This matcha almond ice cream is a gluten-free, dairy-free treat that combines the earthy flavor of matcha with the richness of almond. It’s perfect for anyone who loves unique, sophisticated ice cream flavors.

Ingredients:

• 2 cups full-fat coconut milk
• 1/2 cup granulated sugar or coconut sugar
• 2 tbsp matcha powder
• 1/2 tsp pure vanilla extract
• 1/2 cup chopped toasted almonds

Instructions:

1. In a mixing bowl, whisk together the coconut milk, sugar, matcha powder, and vanilla extract until smooth and fully combined. Make sure there are no lumps of matcha.
2. Chill the mixture in the refrigerator for at least 2 hours or until well chilled.
3. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
4. Add the chopped toasted almonds in the last 2-3 minutes of churning to evenly distribute them.
5. Transfer the ice cream to an airtight container and freeze for 2-3 hours to set.

This matcha almond ice cream has a unique and rich flavor, with the slight bitterness of matcha balanced by the natural sweetness of the coconut milk and the crunch of the almonds. It’s an excellent treat for those looking to try something different and enjoy the combination of creamy, nutty, and earthy flavors.

Note: More recipes​ are coming soon!