This gluten free vanilla ice cream is rich, creamy, and packed with real vanilla flavor—the kind of homemade ice cream that reminds you why making it from scratch is worth it. If you’ve been searching for a vanilla ice cream recipe that doesn’t turn icy, hard as a rock, or full of ingredients you can’t pronounce, this recipe delivers a smooth, scoopable texture with simple ingredients you can feel good about serving your family.
Whether you’re enjoying it on its own or pairing it with desserts like Gluten Free Peach Cobbler, Brown Butter Chocolate Chip Cookies, or Chocolate Sheet Pan Cake, this vanilla ice cream is the perfect foundation recipe to keep in your freezer year-round. It’s simple enough for beginners but delicious enough to become your family’s go-to homemade ice cream recipe.
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Why You’ll Love Vanilla Ice Cream
Recipe Variations to Try
- Vanilla Bean Ice Cream
- Use vanilla bean paste or scraped vanilla beans.
- Cookies & Cream Ice Cream
- Mix in crushed gluten free sandwich cookies.
- Strawberry Ice Cream
- Swirl in homemade strawberry syrup.
- Chocolate Chip Ice Cream
- Add mini chocolate chips during the final churn.
- Brown Butter Vanilla Ice Cream
- Incorporate brown butter for a rich, caramelized flavor that pairs beautifully with Brown Butter Chocolate Chip Cookies.
Ingredients
1. Raw Cream
Raw Cream is the cream skimmed off the top of raw milk. It is rich, thick and creamy and makes for a fluffier filling option. If you are unable to source raw milk or prefer not to drink it, you can sub raw cream for heavy whipping cream or milk within this recipe.
2. Raw Milk
Raw milk adds a creaminess to the base that creates the moist, delicious cake. If you don’t have your own dairy cattle, I suggest sourcing raw milk from a trusted farmer. This website may help you find one local to you. And if raw milk isn’t a good fit for your family, it can easily be subbed for equal parts with any milk or milk alternative.
3. Egg Yolks
Essential for structure and richness. Egg yolks create that smooth, creamy texture that makes homemade ice cream so much better than store-bought.
4. Maple Syrup
Maple syrup provides natural sweetness while adding moisture and depth. It also helps create a smooth, cohesive texture without refined syrups.
5. Vanilla Extract
Vanilla extract rounds out the chocolate flavor and adds warmth. Use a pure vanilla extract for the best results.
Additional Allergens/Suggested Modifications
- Dairy: Use a dairy-free milk alternative and cream.
- Egg: Omit
This recipe is naturally free of: nuts, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, seed oils, and sesame.
“My kids loved going through the desserts in the GF cookbook. An absolute favorite is the ice cream. They are always asking when we can make another batch!”
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How to Make Delicious Gluten Free Ice Cream
Please see recipe card at the bottom of this post for the full recipe details.
1. Mix ingredients together until well combined. This can be done in a bowl or a mason jar as seen above. I love using an immersion blender with the jar for a smooth and creamy mixture.
2. Pour into ice cream machine and turn it on. Use machine settings guide to determine the time needed.
3. When machine is finished, scoop and enjoy.
4. This recipe works amazing in soft serve machines as well and is so yummy in a gluten free cone!
Clean Ingredient Gluten Free Vanilla Ice Cream
Ingredients
- 4 cups Raw Cream
- 2 1/2 cups Raw Milk or milk substitute
- 1/4 cup Maple Syrup
- 4 Egg Yolks
- 1 Vanilla Extract dash
Instructions
- Mix ingredients together and pour into ice cream machine and turn it on. Mix to machine settings. When machine is finished, enjoy!
Hacks/Tips
Use real vanilla extract or vanilla bean paste for the best flavor.
Chill the ice cream base completely before churning.
Don’t rush the freezing process— you can eat it right away but it will be more of a soft serve. For firmer ice cream, place the ice cream to in the freezer for 1-2 hours and then scoop and enjoy.
Use full-fat dairy and egg yolks for the creamiest texture.
Add mix-ins during the final few minutes of churning.
Store with parchment pressed against the surface to help prevent ice crystals.
If the ice cream is fully frozen, break it into pieces and place in a blender to restore the creamy texture.
Prep/Storage Options:
- Freezer:
- Store in an airtight contianer for up to 2 months.
- Best Texture:
- Allow ice cream to sit at room temperature for 5-10 minutes before scooping or use a heated scoop. If you don’t want to wait, place ice cream in a blender and mix until creamy.
- Make Ahead:
- Prepare the base up to 24 hours in advance and store in the refrigerator until ready to churn.
- Prevent Freezer Burn:
- Store in an airtight container with parchment paper pressed directly onto the ice cream surface.
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