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The holidays are the perfect time to indulge in sweet treats that are both festive and comforting.
For those following a gluten-free diet, finding the right dessert can sometimes feel challenging, but fear not!
One of the most delicious and versatile options for a holiday dessert is ice cream.
With the right ingredients and an ice cream maker, you can create gluten-free ice cream recipes that are rich, creamy, and packed with seasonal flavors.
From peppermint chocolate chip to gingerbread and eggnog, there’s an ice cream recipe to suit every holiday celebration.
In this article, we’ve gathered over 40 holiday gluten-free ice cream maker recipes that will take your dessert game to the next level.
Whether you’re serving up a cool treat after a hearty meal or gifting homemade ice cream to friends and family, these recipes will ensure your holiday season is filled with joy and sweetness.
40+ Easy and Irresistible Holiday Gluten-Free Ice Cream Maker Recipes to Try This Year
Gluten-free ice cream doesn’t have to be bland or limited to plain vanilla or chocolate.
With these 40+ holiday gluten-free ice cream maker recipes, you can create a wide variety of festive and indulgent treats that everyone can enjoy.
From classic flavors with a holiday twist to more adventurous concoctions, there’s no shortage of options for creating desserts that are both delicious and suitable for those with dietary restrictions.
Whether you’re celebrating with family, sharing a sweet moment with friends, or simply treating yourself, these homemade ice cream recipes will help you make the holidays even sweeter and more memorable.
Peppermint Chocolate Chip Holiday Ice Cream
This festive peppermint chocolate chip ice cream is a perfect treat for the holidays, offering a refreshing minty flavor with crunchy chocolate chips. The combination of smooth, creamy texture with the crisp wintery mint is bound to evoke holiday cheer. It’s easy to make with an ice cream maker and uses gluten-free ingredients, ensuring that everyone can enjoy this treat.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- ½ cup mini chocolate chips (gluten-free)
- 1 drop green food coloring (optional)
Instructions:
- In a medium mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and peppermint extract until the sugar is dissolved.
- If you desire a festive green color, add a drop of green food coloring and mix until incorporated.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically for 20-25 minutes.
- Once the ice cream has thickened, fold in the mini chocolate chips.
- Transfer the ice cream into a freezer-safe container and freeze for at least 4 hours or until firm.
- Scoop and serve with additional chocolate chips on top, if desired.
This Peppermint Chocolate Chip Holiday Ice Cream is the ultimate indulgence for the season. The cooling peppermint paired with the smooth creaminess and the richness of chocolate chips offers a combination that’s perfect for cold weather celebrations. Not only is it a gluten-free dessert, but it also brings the joy of holiday flavors to your table in a fun, frozen form. Make it ahead of time for easy, stress-free serving at your next holiday gathering.
Gingerbread Spice Ice Cream
Gingerbread is one of the most iconic flavors of the holidays, and this gluten-free gingerbread ice cream is a delightful twist on the classic cookie. With aromatic spices like cinnamon, nutmeg, and ginger, this ice cream captures the warmth and richness of gingerbread in every bite. It’s the perfect dessert to pair with cozy winter evenings or as a unique holiday treat.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup brown sugar
- 1 tsp vanilla extract
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of ground cloves
- 4 egg yolks
- 1 tbsp molasses
Instructions:
- In a medium saucepan, heat the heavy cream, whole milk, and brown sugar over medium heat until the mixture just begins to steam (do not boil).
- In a separate bowl, whisk the egg yolks until smooth. Slowly add a little bit of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
- Gradually add the egg mixture back into the saucepan, stirring constantly. Continue to cook on low heat until the mixture thickens enough to coat the back of a spoon.
- Remove from heat and stir in the vanilla extract, ground ginger, cinnamon, nutmeg, cloves, and molasses.
- Pour the custard through a fine-mesh strainer into a bowl to remove any cooked egg bits.
- Allow the custard to cool to room temperature, then refrigerate for at least 4 hours, or overnight.
- Churn the mixture in your ice cream maker according to the manufacturer’s instructions, usually for about 20-25 minutes.
- Transfer the ice cream to a container and freeze for an additional 4 hours or until firm.
This Gingerbread Spice Ice Cream offers all the rich, spicy notes of traditional gingerbread in a creamy, frozen form. The warming spices and molasses create a comforting flavor profile that will have your guests thinking of freshly baked gingerbread cookies. It’s an unexpected yet delightful dessert option that’s sure to impress, especially when paired with a cup of hot cocoa or after a festive holiday meal.
Eggnog Swirl Ice Cream
Eggnog is a beloved holiday drink, and in this gluten-free eggnog swirl ice cream, we take all the best flavors of eggnog—creaminess, cinnamon, nutmeg, and a hint of rum (optional)—and turn it into a velvety ice cream. It’s a fun, indulgent way to enjoy eggnog in a new form, making it the perfect treat for holiday parties, family gatherings, or just a cozy night in.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 egg yolks
- 1 tsp vanilla extract
- 1 tsp ground nutmeg
- ½ tsp ground cinnamon
- 2 tbsp dark rum (optional)
- 1 tbsp cornstarch (to thicken)
Instructions:
- In a saucepan, heat the heavy cream and whole milk over medium heat until it begins to steam, but not boil.
- In a bowl, whisk together the egg yolks and sugar until smooth. Gradually add some of the warm cream mixture into the egg yolks to temper them, whisking constantly.
- Return the egg mixture to the saucepan and cook on low heat, stirring constantly, until the custard thickens (about 10 minutes).
- In the last minute of cooking, whisk in the vanilla extract, nutmeg, cinnamon, and dark rum (if using). Stir until combined.
- Remove the saucepan from the heat and whisk in the cornstarch to thicken the mixture.
- Pour the custard through a fine-mesh strainer to remove any cooked egg bits and let it cool to room temperature.
- Refrigerate the custard for at least 4 hours, or overnight, until fully chilled.
- Churn the mixture in your ice cream maker according to the manufacturer’s instructions for about 20-25 minutes.
- After churning, swirl a little extra ground nutmeg into the ice cream for an added festive touch, then transfer to a container and freeze for 4-6 hours before serving.
Eggnog Swirl Ice Cream is a rich, flavorful treat that brings the spirit of the holiday season to your dessert table. The warm spices, creamy base, and optional rum make for a delightful twist on the classic eggnog drink. It’s a crowd-pleasing treat that’s perfect for any holiday celebration, providing a festive and indulgent option for those looking to enjoy their favorite seasonal flavors in a refreshing, frozen form.
Cranberry Orange Sorbet
This tangy and refreshing cranberry orange sorbet offers a vibrant and naturally gluten-free dessert option for the holidays. The combination of tart cranberries and sweet oranges creates a perfect balance of flavors, making it a light and festive treat to serve after a hearty holiday meal. It’s also a great alternative for those who prefer dairy-free desserts.
Ingredients:
- 2 cups fresh cranberries
- 1 cup fresh orange juice (about 2 oranges)
- 1 cup water
- ¾ cup granulated sugar
- Zest of 1 orange
- 1 tbsp lemon juice
Instructions:
- In a medium saucepan, combine the cranberries, water, and sugar. Bring to a boil over medium heat, stirring occasionally.
- Reduce the heat and let the mixture simmer for about 10 minutes, or until the cranberries burst and the sugar dissolves.
- Remove from heat and add the orange juice, lemon juice, and orange zest. Stir until well combined.
- Let the mixture cool to room temperature, then transfer it to a blender or food processor. Blend until smooth, then strain through a fine mesh sieve to remove the cranberry skins.
- Pour the strained mixture into an ice cream maker and churn according to the manufacturer’s instructions for about 20 minutes.
- Transfer the sorbet to a container and freeze for 4 hours, or until firm.
- Serve the sorbet as a refreshing palate cleanser or a light dessert after your holiday feast.
This Cranberry Orange Sorbet brings the bright flavors of winter fruits into a smooth, refreshing frozen dessert. The balance of tart cranberries and zesty orange makes it the perfect way to end a rich holiday meal. It’s not only dairy-free and gluten-free but also packed with seasonal flavors that make it an elegant and healthy addition to any holiday spread.
Holiday Spiced Pumpkin Ice Cream
This gluten-free Holiday Spiced Pumpkin Ice Cream is a must-try for pumpkin lovers. With warm spices like cinnamon, nutmeg, and ginger, combined with the smooth creaminess of pumpkin puree, this ice cream captures the essence of fall and the holidays in every scoop. It’s a rich and indulgent dessert that fits perfectly with the season’s festivities.
Ingredients:
- 1 cup pumpkin puree
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- Pinch of ground cloves
- 4 egg yolks
Instructions:
- In a medium saucepan, heat the heavy cream and whole milk over medium heat until just simmering. Do not boil.
- In a separate bowl, whisk the egg yolks and brown sugar until smooth and creamy.
- Slowly add a little bit of the warm milk mixture into the egg yolks to temper the eggs, whisking constantly.
- Gradually pour the egg mixture back into the saucepan, stirring constantly. Continue cooking on low heat until the mixture thickens and coats the back of a spoon (about 10-12 minutes).
- Remove from heat and whisk in the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and cloves.
- Pour the mixture through a fine-mesh strainer into a clean bowl to remove any cooked egg bits.
- Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Churn the mixture in your ice cream maker according to the manufacturer’s instructions, about 20 minutes.
- Transfer the ice cream to a container and freeze for an additional 4-6 hours to firm up before serving.
This Holiday Spiced Pumpkin Ice Cream is a delightful way to enjoy the flavors of pumpkin pie in a frozen, creamy form. The spices add depth and warmth, while the pumpkin puree provides a rich base, making it a perfect treat for autumn and holiday celebrations. Whether served on its own or paired with pie, this dessert is sure to become a seasonal favorite in your gluten-free dessert repertoire.
Chocolate Hazelnut Gelato
Chocolate Hazelnut Gelato is a rich, creamy, and indulgent dessert that combines the depth of chocolate with the roasted nuttiness of hazelnuts. This gluten-free gelato is a fantastic holiday treat, offering a balance of smooth chocolate and crunchy hazelnuts that’s sure to satisfy your sweet tooth. It’s perfect for chocolate lovers and a great addition to your holiday dessert table.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 egg yolks
- 1 cup semi-sweet chocolate chips (gluten-free)
- ½ cup hazelnut paste or roasted hazelnut butter
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- In a medium saucepan, heat the heavy cream and whole milk over medium heat until it begins to steam, but do not let it boil.
- In a separate bowl, whisk the egg yolks and sugar together until smooth.
- Slowly pour a small amount of the warm milk mixture into the egg yolks to temper them. Whisk constantly to prevent curdling.
- Gradually add the egg yolk mixture back into the saucepan, stirring constantly. Cook over low heat until the mixture thickens and coats the back of a spoon.
- Remove from heat and whisk in the chocolate chips, hazelnut paste, vanilla extract, and a pinch of salt. Stir until the chocolate is fully melted and the mixture is smooth.
- Pour the custard through a fine mesh strainer into a clean bowl to remove any solids, then allow it to cool to room temperature.
- Refrigerate the mixture for at least 4 hours or overnight to chill thoroughly.
- Churn the mixture in your ice cream maker according to the manufacturer’s instructions, about 20-25 minutes.
- Once the gelato has reached the desired consistency, transfer it to a container and freeze for an additional 4 hours to firm up.
This Chocolate Hazelnut Gelato is a decadent holiday treat that combines the luxurious flavors of chocolate and hazelnut into a smooth, creamy dessert. The richness of the gelato, combined with the slightly crunchy texture of the hazelnuts, makes for a memorable dessert. It’s a perfect option for anyone looking for a gluten-free, indulgent treat to add to their holiday celebrations.
Peppermint Bark Ice Cream
Peppermint Bark Ice Cream is a festive and refreshing holiday dessert that brings together the coolness of peppermint and the richness of chocolate, with a hint of crunch from the candy cane pieces. This gluten-free treat is perfect for any holiday gathering and will leave your guests craving more. The creamy base, combined with the refreshing peppermint flavor, makes it an ideal choice for winter festivities.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 4 egg yolks
- 1/2 cup crushed candy canes or peppermint bark
- ½ cup semi-sweet chocolate chips (gluten-free)
Instructions:
- In a medium saucepan, heat the heavy cream and whole milk over medium heat until it begins to steam, but not boil.
- In a separate bowl, whisk the egg yolks and sugar together until smooth.
- Slowly pour a little bit of the warm milk mixture into the egg yolks, whisking constantly to temper them.
- Gradually 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 8-10 minutes).
- Remove from heat and whisk in the peppermint extract and vanilla extract.
- Pour the custard through a fine mesh strainer into a clean bowl and let it cool to room temperature.
- Refrigerate the custard for at least 4 hours or overnight.
- Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions, usually about 20 minutes.
- In the last few minutes of churning, add the crushed candy canes and chocolate chips.
- Transfer the ice cream to a container and freeze for at least 4 hours before serving.
Peppermint Bark Ice Cream is a delightful holiday dessert that combines the refreshing taste of peppermint with rich chocolate and a festive crunch. Its smooth and creamy texture, along with the vibrant holiday flavors, make it the perfect treat to serve at your next gathering. Plus, it’s a gluten-free option that everyone can enjoy, making it an easy choice for large gatherings or family celebrations.
Eggnog Ice Cream
Eggnog Ice Cream is a rich and creamy holiday favorite that captures the comforting flavors of eggnog in frozen form. The creamy base, spiced with cinnamon and nutmeg, makes this a perfect treat to enjoy during the festive season. This gluten-free recipe is a delicious way to indulge in the flavors of Christmas, whether enjoyed on its own or paired with your favorite holiday desserts.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 egg yolks
- 1 cup eggnog (store-bought or homemade)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
Instructions:
- In a medium saucepan, heat the heavy cream, whole milk, and sugar over medium heat until it begins to steam, but do not allow it to boil.
- In a separate bowl, whisk the egg yolks until smooth. Slowly add a bit of the warm cream mixture to temper the eggs, whisking constantly.
- Gradually add 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.
- Remove from heat and stir in the eggnog, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
- Pour the custard through a fine mesh strainer into a clean bowl, and let it cool to room temperature.
- Refrigerate for at least 4 hours or overnight to chill completely.
- Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions, about 20-25 minutes.
- Transfer the ice cream to a container and freeze for at least 4 hours before serving.
Eggnog Ice Cream is a luxurious, creamy dessert that takes the classic holiday drink to new heights. The combination of spices and creamy texture captures the warmth and comfort of eggnog in a frozen form. This gluten-free ice cream is the ideal holiday treat for eggnog lovers, adding a touch of festive indulgence to any occasion.
Gingerbread Ice Cream
Gingerbread Ice Cream brings all the wonderful flavors of gingerbread cookies into a cold, creamy treat. With the bold flavors of ginger, cinnamon, and molasses, this ice cream is a perfect choice for a gluten-free holiday dessert. It’s a rich, flavorful treat that combines the warmth of the holidays with the delight of ice cream.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup brown sugar
- 4 egg yolks
- 1 tsp vanilla extract
- 1 ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tbsp molasses
- Pinch of salt
Instructions:
- In a medium saucepan, combine the heavy cream, whole milk, and brown sugar. Heat over medium heat until the mixture is steaming, but do not let it boil.
- In a separate bowl, whisk the egg yolks until smooth and slightly thickened. Gradually pour a small amount of the warm milk mixture into the egg yolks to temper them, whisking constantly.
- Slowly add the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Remove from heat and whisk in the molasses, vanilla extract, ginger, cinnamon, nutmeg, and a pinch of salt.
- Strain the mixture through a fine mesh strainer into a clean bowl and allow it to cool to room temperature.
- Refrigerate the mixture for at least 4 hours or overnight to chill.
- Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions, about 20-25 minutes.
- Transfer the ice cream to a container and freeze for at least 4 hours to firm up before serving.
Gingerbread Ice Cream is a festive, flavorful treat that brings the essence of the holidays into every bite. The warm spices and molasses offer a deep, rich flavor that’s perfect for wintertime indulgence. This gluten-free dessert is an excellent way to enjoy the classic gingerbread flavor in a cool, creamy form, making it a perfect holiday treat for all to enjoy.
Cranberry Orange Sorbet
Cranberry Orange Sorbet is a vibrant and refreshing holiday treat that perfectly balances the tartness of cranberries with the bright, citrusy sweetness of orange. This gluten-free dessert is a wonderful way to cleanse the palate during holiday feasts, offering a lighter option among the rich holiday desserts. With its bright red color and zesty flavors, it’s sure to impress your guests and add a festive touch to your dessert table.
Ingredients:
- 2 cups fresh cranberries
- 1 cup orange juice (freshly squeezed)
- 1 cup water
- ¾ cup granulated sugar
- 1 tbsp lemon juice
- Zest of 1 orange
Instructions:
- In a medium saucepan, combine the cranberries, water, and sugar. Bring to a simmer over medium heat, stirring occasionally. Let it simmer for about 10-15 minutes until the cranberries burst and soften.
- Remove from heat and allow the cranberry mixture to cool slightly.
- Transfer the cranberry mixture to a blender and puree until smooth.
- Strain the mixture through a fine mesh strainer to remove the skins and seeds.
- Stir in the freshly squeezed orange juice, lemon juice, and orange zest.
- Refrigerate the mixture for at least 2 hours or until completely chilled.
- Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
- Transfer the sorbet to a container and freeze for at least 2-4 hours before serving.
Cranberry Orange Sorbet is a refreshing and vibrant holiday dessert that’s perfect for lightening up your festive menu. The tart cranberries and sweet, zesty oranges combine for a flavor that captures the essence of the season. This gluten-free sorbet is not only a beautiful and delicious addition to your holiday spread but also offers a palate-cleansing finish after a heavy meal.
Pecan Pie Ice Cream
Pecan Pie Ice Cream is a rich and indulgent dessert that combines the classic flavors of pecan pie with the creamy goodness of ice cream. With toasted pecans, brown sugar, and a hint of cinnamon, this gluten-free treat delivers the warm, comforting flavors of a holiday pie in frozen form. The crunchy texture of the pecans and the smooth, caramel-like ice cream base make this a perfect dessert for the holiday season.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup light brown sugar
- 4 egg yolks
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- Pinch of salt
- 1 ½ cups toasted pecans (roughly chopped)
- ¼ cup maple syrup
Instructions:
- In a medium saucepan, combine the heavy cream, whole milk, and brown sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
- In a separate bowl, whisk the egg yolks until smooth. Slowly pour a bit of the warm cream mixture into the yolks, whisking constantly to temper them.
- Gradually pour the tempered egg yolks back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Remove from heat and stir in the vanilla extract, cinnamon, and a pinch of salt. Let it cool to room temperature.
- Stir in the maple syrup and toasted pecans.
- Refrigerate the custard mixture for at least 4 hours or overnight.
- Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions, about 20-25 minutes.
- Transfer the ice cream to a container and freeze for at least 4 hours before serving.
Pecan Pie Ice Cream is a decadent, rich dessert that brings all the comforting flavors of a classic pecan pie in a creamy, frozen treat. The combination of crunchy toasted pecans and smooth, caramelized ice cream creates a beautiful texture contrast, making it the perfect holiday dessert. This gluten-free recipe is sure to become a favorite in your holiday dessert rotation, providing the warmth of pecan pie with the indulgence of ice cream.
Cinnamon Apple Ice Cream
Cinnamon Apple Ice Cream is a warm, spiced dessert that combines the sweetness of apples with the comforting taste of cinnamon. This gluten-free treat evokes the flavors of a freshly baked apple pie, with a creamy texture that makes it perfect for holiday gatherings. The balance of the sweet apples and the warming cinnamon creates a festive dessert that will bring a cozy, seasonal touch to your holiday table.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 egg yolks
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 medium apples, peeled and diced
- 1 tbsp lemon juice
- 2 tbsp butter
- 2 tbsp brown sugar
Instructions:
- In a medium saucepan, melt the butter over medium heat and add the diced apples, cinnamon, and brown sugar. Cook until the apples soften and caramelize, about 10 minutes. Stir occasionally to prevent burning.
- Remove the apples from heat and add the lemon juice. Set aside to cool.
- In another saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until steaming but not boiling.
- In a separate bowl, whisk the egg yolks until smooth. Gradually pour some of the warm cream mixture into the egg yolks to temper them.
- Slowly add the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Remove from heat and stir in the vanilla extract and cinnamon. Let it cool to room temperature.
- Once cooled, fold in the caramelized apples and refrigerate the mixture for at least 4 hours or overnight.
- Churn the mixture in your ice cream maker according to the manufacturer’s instructions, about 20-25 minutes.
- Transfer the ice cream to a container and freeze for at least 4 hours before serving.
Cinnamon Apple Ice Cream is a warm and comforting holiday dessert that brings together the best of autumn flavors in a cool, creamy form. The combination of sweet apples and cinnamon is the perfect seasonal treat for the holidays. This gluten-free ice cream is an excellent way to enjoy the taste of apple pie in a refreshing, frozen dessert that will be loved by all your guests.
Peppermint Chocolate Chip Ice Cream
Peppermint Chocolate Chip Ice Cream is a festive, minty treat that combines the cool, refreshing flavor of peppermint with the rich, smooth texture of chocolate chips. Perfect for the holiday season, this gluten-free dessert delivers a wonderful balance of minty freshness and the indulgence of chocolate, creating a delightful combination that will appeal to anyone with a sweet tooth. With its vibrant green color and specks of chocolate, this ice cream is as fun to look at as it is to eat.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 egg yolks
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- ½ cup mini chocolate chips (gluten-free)
- 2-3 drops green food coloring (optional)
Instructions:
- In a medium saucepan, heat the heavy cream, whole milk, and sugar over medium heat until steaming but not boiling.
- In a separate bowl, whisk the egg yolks until smooth. Gradually add a little bit of the hot cream mixture to the yolks to temper them, whisking constantly.
- Slowly pour the tempered yolks back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Remove from heat and stir in the peppermint extract, vanilla extract, and food coloring (if using).
- Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions, about 20-25 minutes.
- In the last few minutes of churning, add the mini chocolate chips to the ice cream.
- Transfer the ice cream to a container and freeze for at least 4 hours before serving.
Peppermint Chocolate Chip Ice Cream is the perfect holiday treat, offering a minty, refreshing flavor paired with the sweetness of chocolate. This gluten-free ice cream is a showstopper, not only in flavor but also in its festive green hue. It’s an ideal choice for holiday parties, offering a cool, refreshing dessert that balances out the richness of other seasonal treats.
Gingerbread Ice Cream
Gingerbread Ice Cream brings the cozy, spiced flavors of gingerbread cookies into a creamy, frozen form. With hints of ginger, cinnamon, and molasses, this gluten-free ice cream embodies the essence of the holiday season. It’s the perfect dessert for anyone who loves the warm spices of gingerbread and wants to enjoy them in a new, cool way. This ice cream is a nostalgic and delicious twist on the classic holiday cookie.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 egg yolks
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tbsp molasses
- 1 tsp vanilla extract
Instructions:
- In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the mixture is hot but not boiling.
- In a separate bowl, whisk the egg yolks until smooth. Gradually pour some of the hot cream mixture into the yolks to temper them.
- Slowly add the tempered yolks back into the saucepan, cooking over low heat and stirring constantly until the mixture thickens and coats the back of a spoon.
- Remove from heat and stir in the ginger, cinnamon, cloves, molasses, and vanilla extract. Let the mixture cool to room temperature.
- Refrigerate the mixture for at least 4 hours or overnight.
- Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions, about 20-25 minutes.
- Transfer the ice cream to a container and freeze for at least 4 hours before serving.
Gingerbread Ice Cream is the ultimate holiday treat for gingerbread lovers. The warm, spiced flavors of ginger, cinnamon, and molasses combine perfectly with the creamy base to create a dessert that’s as comforting as it is festive. This gluten-free ice cream is a delightful way to enjoy the flavors of gingerbread in a new, refreshing way and is sure to be a hit at your holiday gatherings.
Eggnog Ice Cream
Eggnog Ice Cream is a rich and creamy holiday treat that combines the classic flavors of eggnog with the smoothness of ice cream. With a hint of nutmeg, cinnamon, and vanilla, this gluten-free dessert brings all the festive flavors of traditional eggnog into a frozen form. It’s a luxurious, indulgent treat that’s perfect for the holiday season, offering a cool, refreshing way to enjoy the rich, creamy taste of eggnog.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 egg yolks
- 1 tsp vanilla extract
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- 2 tbsp rum (optional)
Instructions:
- In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
- In a separate bowl, whisk the egg yolks until smooth. Gradually pour a little of the hot cream mixture into the yolks to temper them.
- Slowly pour the tempered egg yolks back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Remove from heat and stir in the vanilla extract, nutmeg, cinnamon, and rum (if using). Let the mixture cool to room temperature.
- Refrigerate the mixture for at least 4 hours or overnight.
- Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions, about 20-25 minutes.
- Transfer the ice cream to a container and freeze for at least 4 hours before serving.
Eggnog Ice Cream is a luxurious and festive dessert that captures all the warm, spiced flavors of traditional eggnog. The creamy texture and hint of rum make it a rich, indulgent treat that’s perfect for the holiday season. This gluten-free ice cream is a wonderful addition to any holiday celebration and will leave your guests asking for seconds.
Note: More recipes are coming soon!
