45+ Delicious Friday Gluten-Free Ice Cream Maker Recipes to Kickstart Your Weekend

Fridays are the perfect time to indulge in a sweet treat, and what better way to kick off the weekend than with a bowl of homemade ice cream?

If you’re following a gluten-free diet or simply looking for gluten-free options, you’ll be happy to know that you don’t have to sacrifice flavor for dietary restrictions.

With the help of an ice cream maker, you can easily whip up rich, creamy, and gluten-free ice cream that satisfies every craving.

From fruity sorbets to decadent chocolate creations, there are endless possibilities when it comes to crafting a frozen dessert that’s both gluten-free and mouth-wateringly delicious.

In this article, we’ve compiled over 45 recipes that will make your Fridays extra special, all made with your trusty ice cream maker.

Whether you’re a fan of classic vanilla or adventurous flavors like salted caramel or coconut, you’ll find the perfect recipe to enjoy all weekend long.

45+ Delicious Friday Gluten-Free Ice Cream Maker Recipes to Kickstart Your Weekend

Making your own gluten-free ice cream at home is an enjoyable and rewarding way to treat yourself to something sweet without worrying about gluten.

With these 45+ recipes, your Friday night just became a whole lot sweeter. From creamy, rich flavors to refreshing fruit-based sorbets, there’s something for everyone.

The best part is that using an ice cream maker makes the process easy and fun, allowing you to create endless combinations of your favorite ingredients.

So, gather your supplies, fire up the ice cream maker, and treat yourself to some of the best homemade gluten-free ice cream recipes around.

Whether you’re relaxing on a warm Friday night or hosting a weekend gathering, these gluten-free desserts are sure to impress!

Creamy Vanilla Bean Gluten-Free Ice Cream

This creamy vanilla bean ice cream is a rich and indulgent treat made with simple gluten-free ingredients. The combination of real vanilla beans and a creamy custard base makes this dessert feel like a luxurious experience. Perfect for those with gluten sensitivities, this ice cream can be served on its own or paired with your favorite gluten-free desserts.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1 vanilla bean pod (or 1 tablespoon vanilla extract)
• 5 large egg yolks
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Split the vanilla bean pod down the middle and scrape the seeds into the pan. Add the pod as well. Heat the mixture over medium heat, stirring occasionally, until it is hot but not boiling.
2. While the cream mixture is heating, whisk the egg yolks in a separate bowl. Once the cream mixture is hot, slowly pour about half of it into the egg yolks while whisking constantly. This helps temper the eggs.
3. Return the egg mixture back to the saucepan, and cook over low heat, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon (about 5-7 minutes). Don’t let it boil!
4. Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight.
5. Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours before serving.

This creamy vanilla bean ice cream offers a taste of nostalgia with its smooth texture and natural vanilla flavor. As an added bonus, it’s entirely gluten-free, making it suitable for individuals with dietary restrictions. Whether enjoyed in a bowl or as a topping for gluten-free cakes, it’s sure to satisfy any sweet tooth. This recipe is incredibly versatile and can easily be adapted by adding mix-ins like chocolate chips or crushed nuts, allowing you to make it your own!

Decadent Chocolate Mint Gluten-Free Ice Cream

Cool and refreshing, this decadent chocolate mint ice cream is a perfect treat for those looking for a chocolatey indulgence with a minty twist. With its smooth, velvety texture and the fresh, vibrant flavor of mint, it’s the ideal gluten-free dessert for any occasion. This ice cream is easy to make and guaranteed to be a crowd-pleaser, no matter your dietary needs.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon peppermint extract
• 5 large egg yolks
• 1/2 cup mini gluten-free chocolate chips (optional)
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, sugar, and cocoa powder. Stir the mixture over medium heat until it’s hot but not boiling.
2. While the cream mixture is heating, whisk the egg yolks in a separate bowl. Slowly add about half of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
3. Pour the egg mixture back into the saucepan, and cook over low heat, stirring constantly until it thickens and coats the back of a spoon, about 5-7 minutes. Be careful not to let it boil.
4. Remove the custard from heat and strain it through a fine mesh sieve into a clean bowl. Stir in the peppermint extract and salt. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, churn the custard in your ice cream maker according to the manufacturer’s instructions, typically for 20-25 minutes. If you’re adding chocolate chips, mix them in during the last few minutes of churning.
6. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This decadent chocolate mint ice cream is the perfect combination of rich, chocolaty goodness and refreshing mint flavor. It is a great option for anyone who loves a little extra refreshment in their desserts. With the creamy base and the richness of cocoa, this gluten-free ice cream can be enjoyed on its own or paired with a slice of gluten-free cake or brownie for a double indulgence. The added touch of chocolate chips makes each bite even more delightful. It’s a treat that’s guaranteed to impress!

Sweet Strawberry Gluten-Free Ice Cream

This sweet strawberry ice cream is a fruity delight, bursting with the fresh flavor of ripe strawberries. It’s light yet creamy, making it the perfect summer dessert. Made with simple gluten-free ingredients, this ice cream is sure to satisfy your sweet cravings without any worry. Whether served alone or with a sprinkle of gluten-free granola, it’s a delicious treat for everyone.

Ingredients:

• 2 cups fresh strawberries, hulled and chopped
• 3/4 cup sugar
• 1 teaspoon lemon juice
• 2 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juice and break down, about 5-7 minutes. Remove from heat and let it cool slightly.
2. Puree the strawberry mixture using an immersion blender or a food processor until smooth.
3. In a separate saucepan, combine the heavy cream, whole milk, and a pinch of salt. Heat over medium heat until the mixture is hot, but not boiling.
4. Whisk the egg yolks in a separate bowl. Slowly add half of the hot cream mixture into the yolks while whisking constantly to temper the eggs.
5. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens and coats the back of the spoon, about 5-7 minutes.
6. Strain the custard through a fine-mesh sieve into the pureed strawberries and stir until fully combined. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. Churn the mixture in your ice cream maker according to the manufacturer’s instructions, usually for 20-25 minutes. Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours.

This sweet strawberry ice cream is perfect for anyone craving a fruity, creamy dessert. The fresh strawberry puree adds an intense burst of flavor, while the smooth custard base gives it a luxurious texture. It’s a simple yet delicious gluten-free treat that is sure to be a hit at any gathering. You can enjoy this ice cream on its own, in a cone, or as a topping for gluten-free shortcakes. It’s a sweet, refreshing way to indulge without worrying about gluten!

Salted Caramel Gluten-Free Ice Cream

This salted caramel gluten-free ice cream is a rich and indulgent treat that combines the deep, buttery flavor of caramel with a perfect touch of salt to elevate the sweetness. The creamy texture of the ice cream is balanced by the slight crunch of the caramelized sugar. Ideal for anyone looking for a decadent dessert without gluten, this ice cream will become a favorite for sweet tooths and caramel lovers alike.

Ingredients:

• 1 cup granulated sugar
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 2 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks
• Pinch of salt

Instructions:

1. In a medium saucepan, heat the granulated sugar over medium heat until it begins to melt. Stir occasionally, and once it becomes golden and liquid, add the butter and continue stirring until fully combined.
2. Carefully add the vanilla extract and sea salt. Stir well, then remove from heat.
3. In another saucepan, combine the heavy cream, whole milk, and a pinch of salt. Heat until it’s hot, but not boiling.
4. In a separate bowl, whisk the egg yolks. Slowly pour half of the hot cream mixture into the yolks while whisking constantly to temper the eggs.
5. Add the egg yolk mixture back into the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of the spoon, about 5-7 minutes.
6. Once the custard is ready, slowly whisk in the caramel mixture until fully incorporated. Strain the mixture through a fine-mesh sieve into a clean bowl.
7. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
8. Churn the chilled mixture in your ice cream maker according to the manufacturer’s instructions. After churning, transfer the ice cream to an airtight container and freeze for at least 4 hours.

This salted caramel ice cream is the perfect balance of rich, buttery caramel flavor with just the right amount of salt to enhance its sweetness. The texture is smooth and creamy, providing a satisfying treat for any gluten-free dessert lover. This ice cream can stand alone as a delightful dessert, or it can be paired with your favorite gluten-free brownies or cakes for a special indulgence. Every bite is an irresistible combination of sweetness and saltiness that will have you coming back for more!

Mango Coconut Gluten-Free Ice Cream

This mango coconut ice cream is a tropical delight with a creamy, exotic twist. The smooth coconut milk blends perfectly with the bright and refreshing mango flavor, creating an ice cream that transports you straight to a warm, sun-soaked beach. It’s naturally gluten-free and perfect for those who love fruity, dairy-rich desserts with a hint of tropical flair.

Ingredients:

• 2 ripe mangoes, peeled and chopped
• 1/2 cup coconut milk (full-fat)
• 1 cup heavy cream
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a blender or food processor, puree the chopped mangoes until smooth. You should have about 2 cups of mango puree.
2. In a medium saucepan, combine the coconut milk, heavy cream, and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is hot but not boiling.
3. Once the cream mixture is hot, add the mango puree and vanilla extract. Stir to combine and cook over low heat for another 2-3 minutes.
4. Remove the saucepan from the heat, and add a pinch of salt. Let the mixture cool to room temperature.
5. Once cooled, transfer the mixture to the refrigerator to chill for at least 4 hours or overnight.
6. Once the mixture is fully chilled, churn it in your ice cream maker according to the manufacturer’s instructions, usually for 20-25 minutes. Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours.

This mango coconut ice cream is the perfect way to enjoy the vibrant flavors of the tropics in the comfort of your own home. The smooth coconut milk combined with the fresh mango creates a creamy and refreshing dessert that is both satisfying and indulgent. It’s a great gluten-free option for those looking to enjoy a dairy-rich treat without worrying about gluten. Whether served in a cone or in a bowl, this ice cream will transport your taste buds to a tropical paradise!

Coffee Hazelnut Gluten-Free Ice Cream

For coffee lovers, this coffee hazelnut gluten-free ice cream is the ultimate indulgence. With the rich, robust flavor of coffee and the crunchy texture of toasted hazelnuts, this ice cream offers a satisfying combination of deep flavors. Its creamy texture and nutty crunch make it a perfect dessert for any coffee enthusiast looking for a gluten-free treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1/4 cup strong brewed coffee (cooled)
• 1 teaspoon vanilla extract
• 1/2 cup chopped toasted hazelnuts
• 5 large egg yolks
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat the mixture over medium heat, stirring occasionally until it’s hot but not boiling.
2. While the cream mixture is heating, whisk the egg yolks in a separate bowl. Once the cream mixture is hot, slowly pour about half of it into the egg yolks while whisking constantly to temper the eggs.
3. Return the egg mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon, about 5-7 minutes.
4. Remove the custard from heat and strain it through a fine-mesh sieve into a clean bowl. Stir in the brewed coffee, vanilla extract, and a pinch of salt. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, churn the custard in your ice cream maker according to the manufacturer’s instructions.
6. During the last few minutes of churning, add the toasted hazelnuts to the mixture to incorporate them evenly.
7. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This coffee hazelnut ice cream is the perfect combination of deep, rich coffee flavor and crunchy, nutty texture. The creamy base and the added touch of toasted hazelnuts provide a satisfying dessert for any coffee aficionado. It’s a great gluten-free treat for those who crave bold flavors in their ice cream. Whether served on its own or with a drizzle of chocolate syrup, this ice cream offers a perfect balance of indulgence and refreshment, making it a go-to dessert for any coffee lover.

Chocolate Mint Gluten-Free Ice Cream

This chocolate mint gluten-free ice cream is a classic combination of rich, creamy chocolate ice cream with a refreshing mint twist. The balance between the cool, fresh mint flavor and the indulgent chocolate is perfect for a delightful dessert. This recipe is naturally gluten-free and ideal for anyone looking to enjoy the timeless flavor combination of mint and chocolate in a creamy, frozen treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1/2 cup unsweetened cocoa powder
• 5 large egg yolks
• 1 teaspoon peppermint extract
• 1/2 cup mini gluten-free chocolate chips (optional)
• Pinch of salt

Instructions:

1. In a medium saucepan, whisk together the heavy cream, whole milk, sugar, and cocoa powder. Heat over medium heat, stirring occasionally until the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks. Slowly pour about half of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
3. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
4. Once the custard is ready, remove from heat and stir in the peppermint extract and a pinch of salt.
5. Strain the custard through a fine-mesh sieve into a clean bowl. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Once chilled, churn the custard in your ice cream maker according to the manufacturer’s instructions.
7. In the last few minutes of churning, add mini chocolate chips (if using) to the mixture.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This chocolate mint ice cream combines two beloved flavors into one irresistible treat. The richness of the chocolate complements the refreshing mint, creating a dessert that is both indulgent and refreshing. The smooth, creamy texture and optional chocolate chips provide extra layers of flavor and texture, making this a perfect choice for anyone craving a gluten-free, minty-chocolate delight. Whether you serve it on its own or pair it with a gluten-free brownie, this ice cream is sure to be a crowd-pleaser.

Lemon Blueberry Gluten-Free Ice Cream

This lemon blueberry gluten-free ice cream is a perfect combination of tart and sweet. The zesty lemon pairs beautifully with the juicy blueberries, creating a creamy, refreshing ice cream with vibrant flavors. It’s a delightful treat for anyone who loves fruit-filled desserts, and the best part is that it’s naturally gluten-free!

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 cup fresh blueberries
• 5 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, heat the heavy cream, whole milk, and sugar over medium heat, stirring occasionally until the sugar is dissolved and the mixture is hot but not boiling.
2. While the cream mixture is heating, whisk the egg yolks in a separate bowl. Gradually pour about half of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
3. Return the egg mixture to the saucepan and cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
4. Remove from heat and stir in the lemon zest, lemon juice, vanilla extract, and a pinch of salt. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Meanwhile, make a blueberry compote by placing the blueberries in a saucepan with 1 tablespoon of sugar and cooking over medium heat until the berries burst and form a thick syrup. Let the compote cool.
6. Once the custard is chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
7. During the last few minutes of churning, add the blueberry compote to the ice cream and swirl it in for a marbled effect.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This lemon blueberry ice cream is a perfect blend of tangy lemon and sweet blueberries, making it a wonderfully refreshing summer treat. The smooth, creamy texture and vibrant fruit flavor create a balanced and delicious dessert. Whether you’re enjoying it on its own or as a topping for a gluten-free cake, this ice cream is sure to become a favorite. It’s the perfect way to indulge in fresh, fruity flavors while keeping things gluten-free and delicious.

Peanut Butter Cup Gluten-Free Ice Cream

For peanut butter lovers, this peanut butter cup gluten-free ice cream is the ultimate dessert. It features a creamy, smooth peanut butter base with chunks of gluten-free chocolate peanut butter cups throughout. This indulgent treat offers the perfect combination of peanut butter and chocolate, all in one frozen dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup peanut butter
• 3/4 cup sugar
• 5 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 6 gluten-free chocolate peanut butter cups, chopped

Instructions:

1. In a medium saucepan, heat the heavy cream, whole milk, and peanut butter over medium heat, stirring occasionally until the peanut butter is fully melted and the mixture is smooth.
2. Whisk the egg yolks in a separate bowl. Gradually add about half of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
3. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
4. Remove from heat and stir in the vanilla extract and salt. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, churn the peanut butter custard in your ice cream maker according to the manufacturer’s instructions.
6. In the last few minutes of churning, add the chopped gluten-free peanut butter cups.
7. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This peanut butter cup ice cream is a rich and indulgent treat, combining the creamy smoothness of peanut butter with the sweet, crunchy chocolate peanut butter cups. The texture is creamy and velvety, with delightful bites of chocolate and peanut butter throughout. It’s a perfect gluten-free dessert for anyone who loves the classic peanut butter and chocolate combo. Whether enjoyed on its own or paired with a gluten-free cookie, this ice cream is sure to become your go-to treat for special occasions or a comforting indulgence on any day.

Salted Caramel Pecan Gluten-Free Ice Cream

This salted caramel pecan gluten-free ice cream is an irresistible combination of smooth, creamy caramel and crunchy pecans, with a dash of sea salt for that perfect sweet-and-salty balance. It’s a rich and indulgent dessert that is perfect for any occasion, and the best part is that it’s entirely gluten-free. The roasted pecans add a delightful texture and depth of flavor, making every spoonful of this ice cream truly special.

Ingredients:

• 1 1/2 cups heavy cream
• 1 cup whole milk
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 5 large egg yolks
• 1/2 cup pecans, chopped
• 1/4 cup salted caramel sauce (store-bought or homemade)
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, brown sugar, and granulated sugar. Heat over medium heat until the sugar is dissolved and the mixture is hot but not boiling.
2. Whisk the egg yolks in a separate bowl. Slowly pour about half of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
3. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
4. Remove the custard from the heat and stir in the vanilla extract. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. While the custard is chilling, toast the pecans in a dry skillet over medium heat for about 5 minutes, or until fragrant. Set aside to cool.
6. Once the custard is chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
7. When the ice cream is almost done churning, add the roasted pecans and salted caramel sauce, and allow them to swirl into the ice cream.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This salted caramel pecan ice cream is a sweet and salty dessert dream come true. The combination of caramel’s rich sweetness and the salty crunch of roasted pecans makes every bite feel indulgent. The creamy custard base brings it all together, creating a smooth and velvety texture. The slight bitterness of the sea salt adds the perfect contrast to the sweet caramel and nuts, making this a gluten-free ice cream you’ll want to enjoy all year round.

Coconut Lime Gluten-Free Ice Cream

If you’re looking for a tropical-inspired dessert, this coconut lime gluten-free ice cream is the perfect treat. The creamy coconut base is brightened with fresh lime juice and zest, creating a refreshing, tangy flavor profile. This ice cream has a smooth texture and a hint of tropical sweetness that will make you feel like you’re on a beach vacation. It’s an easy, gluten-free treat that’s perfect for any summer gathering or as a cool escape from the heat.

Ingredients:

• 2 cups canned coconut milk (full-fat)
• 1 cup heavy cream
• 3/4 cup sugar
• 2 tablespoons fresh lime juice
• 1 tablespoon lime zest
• 5 large egg yolks
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the coconut milk, heavy cream, and sugar. Heat the mixture over medium heat until it begins to steam and the sugar is dissolved, but do not let it boil.
2. In a separate bowl, whisk the egg yolks. Gradually pour about half of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
3. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
4. Remove the saucepan from the heat and stir in the lime juice, lime zest, vanilla extract, and a pinch of salt. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, churn the custard in your ice cream maker according to the manufacturer’s instructions.
6. Once the ice cream reaches the desired consistency, transfer it to an airtight container and freeze for at least 4 hours or until firm.

This coconut lime ice cream is a vibrant, refreshing dessert that will transport you straight to the tropics. The combination of creamy coconut and tangy lime creates a delightful balance that’s not too sweet but perfectly flavorful. The smooth and velvety texture is incredibly satisfying, and the refreshing lime adds a zesty touch to every bite. This gluten-free treat is perfect for hot days or whenever you need a bright, tropical escape.

Strawberry Cheesecake Gluten-Free Ice Cream

If you love cheesecake and ice cream, this strawberry cheesecake gluten-free ice cream is your dream dessert. With a rich and creamy base, chunks of real strawberries, and a touch of tangy cream cheese, this ice cream combines the best flavors of strawberry cheesecake into a frozen treat. It’s naturally gluten-free and perfect for anyone who enjoys fruity, creamy desserts with a bit of extra indulgence.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks
• 3/4 cup sugar
• 1/2 cup cream cheese, softened
• 1 cup fresh strawberries, chopped
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, heat the heavy cream and whole milk over medium heat until the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks and sugar until smooth. Gradually pour about half of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
3. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
4. Remove the saucepan from the heat and stir in the cream cheese, vanilla extract, and a pinch of salt. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
6. In the last few minutes of churning, add the chopped strawberries.
7. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This strawberry cheesecake ice cream brings together the creamy richness of cheesecake and the sweetness of fresh strawberries into a smooth, delightful frozen treat. The texture is indulgent yet light, with bursts of fresh strawberry flavor in every bite. This gluten-free ice cream is perfect for anyone who loves the tanginess of cheesecake with the refreshing flavor of strawberries. Whether served on its own or as a topping for a gluten-free tart, it’s a luxurious dessert that is sure to impress.

Chocolate Peanut Butter Cup Gluten-Free Ice Cream

A perfect indulgence for chocolate and peanut butter lovers, this gluten-free chocolate peanut butter cup ice cream combines rich chocolate ice cream with swirls of creamy peanut butter and chunks of peanut butter cups. The ice cream is incredibly smooth and creamy with bursts of peanut butter flavor that melt in your mouth. This decadent dessert is guaranteed to satisfy your cravings for something sweet and savory at the same time, and it’s naturally gluten-free, making it a treat everyone can enjoy.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1/2 cup unsweetened cocoa powder
• 5 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 cup peanut butter (creamy)
• 1/2 cup gluten-free peanut butter cups, chopped

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, cocoa powder, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves, and the mixture begins to steam but does not boil.
2. In a separate bowl, whisk the egg yolks. Gradually pour about half of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
3. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly until the custard thickens and coats the back of a spoon, about 5-7 minutes.
4. Remove the saucepan from the heat and stir in the vanilla extract. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. While the custard is chilling, gently heat the peanut butter in a microwave-safe bowl for 20-30 seconds to soften it, making it easier to swirl into the ice cream.
6. Once the custard is chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
7. During the last few minutes of churning, add the chopped gluten-free peanut butter cups and swirl in the softened peanut butter.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This chocolate peanut butter cup ice cream is a treat for anyone with a sweet tooth. The combination of rich chocolate, smooth peanut butter, and crunchy peanut butter cups creates the perfect balance of textures and flavors. The creamy, indulgent base is complemented by the sweet and salty peanut butter swirls, making each bite irresistible. This gluten-free ice cream will satisfy even the most intense cravings, and it’s an ideal dessert for any chocolate-peanut butter fan.

Mango Coconut Sorbet Gluten-Free Ice Cream

This vibrant mango coconut sorbet is a refreshing, tropical treat that’s naturally gluten-free, dairy-free, and perfect for hot days. The sweet, tangy mango flavor pairs beautifully with the smooth coconut, creating a light and airy dessert that feels like a vacation in a bowl. It’s easy to make and a healthier alternative to traditional ice creams, offering a refreshing, fruity option for those with dietary restrictions.

Ingredients:

• 2 ripe mangoes, peeled and chopped
• 1/2 cup canned coconut milk (full-fat)
• 1/2 cup sugar (or honey)
• 2 tablespoons fresh lime juice
• Pinch of salt

Instructions:

1. In a blender or food processor, combine the chopped mangoes, coconut milk, sugar (or honey), lime juice, and a pinch of salt. Blend until smooth and creamy.
2. Taste the mixture and adjust the sweetness if needed by adding more sugar or honey.
3. Pour the mango mixture into a bowl and refrigerate for at least 2 hours or until well chilled.
4. Once the mixture is chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
5. Once the sorbet reaches the desired consistency, transfer it to an airtight container and freeze for at least 4 hours or until firm.

This mango coconut sorbet is a sweet, refreshing dessert that’s perfect for cooling off during warm weather. The smooth coconut milk complements the tropical, tangy mango, offering a flavor-packed experience with every bite. The addition of lime juice provides a slight zest that enhances the tropical flavor, while the sorbet’s light texture makes it a refreshing alternative to heavier ice creams. It’s an ideal gluten-free, dairy-free treat for those who crave something fruity and revitalizing.

Raspberry Chocolate Chip Gluten-Free Ice Cream

This raspberry chocolate chip gluten-free ice cream is a sweet and tangy delight that combines the fresh, bright flavor of raspberries with the indulgence of dark chocolate chips. The creamy base perfectly balances the tartness of the berries, while the chocolate chips add a rich, decadent texture. This gluten-free ice cream is a perfect dessert to enjoy during summer or any time you’re craving a refreshing, yet indulgent treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1 cup fresh raspberries
• 5 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips (gluten-free)

Instructions:

1. In a medium saucepan, heat the heavy cream and whole milk over medium heat until the mixture begins to steam, but do not let it boil.
2. In a separate bowl, whisk the egg yolks and sugar until smooth. Gradually pour about half of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
3. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly until the custard thickens and coats the back of a spoon, about 5-7 minutes.
4. Remove the saucepan from the heat and stir in the vanilla extract. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. In a blender or food processor, puree the raspberries until smooth. Strain through a fine mesh sieve to remove the seeds.
6. Once the custard is chilled, stir in the raspberry puree and churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. In the final few minutes of churning, add the gluten-free dark chocolate chips.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This raspberry chocolate chip ice cream is the perfect balance of tart and sweet, with the raspberries offering a fruity tanginess and the dark chocolate chips adding an indulgent, creamy richness. The custard base is velvety smooth, allowing the raspberry flavor to shine through while the chocolate chips provide delightful texture in every bite. This gluten-free ice cream is a delicious and satisfying dessert that’s perfect for any occasion when you want a treat that’s both refreshing and indulgent.

Note: More recipes are coming soon!