25 Gluten Free Ice Cream Recipes That Actually Taste Great

This summer has me craving something cool and creamy that fits my gluten-free diet. I want desserts that feel indulgent, not fussy. So I pulled together a list of 25 gluten-free ice cream recipes that actually taste great. These ideas lean on real ingredients, not gimmicks. They stay creamy as you scoop, even when you freeze them again.

I made this post because gluten-free desserts can be thin or chalky. I want you to have options you can trust, flavors that feel like a treat, and textures that melt on your tongue. My goal is to help you enjoy ice cream without worry or guesswork. You deserve flavors that surprise and satisfy, every time you scoop.

If you follow a gluten-free lifestyle, or you cook for someone who does, this post is for you. If you love ice cream but hate wondering whether a recipe is safe, you’ll feel right at home here. This is for families, friends, or anyone who wants a simple, delicious ending to a meal.

What you’ll get is a collection of 25 recipes that cover classics and new twists. You’ll find both dairy-based and dairy-free options, so there’s something for every preference. Each recipe uses easy, gluten-free ingredients and comes with quick notes on swaps you can make with what you have in the pantry. You’ll also get tips on texture, freezing, and keeping flavors bright.

Here’s how to use it. Start with a trusty base you like, then add mix-ins that are labeled gluten-free. I share practical ideas like using gluten-free cookies in a cookies-and-cream flavor or swapping in coconut milk for a dairy-free creaminess. Try a bright mango sorbet or a rich chocolate with sea salt. The goal is to keep it simple, delicious, and doable for weeknights or weekend scoops.

Next steps are easy. Pick a recipe this weekend, grab your ingredients, and give your freezer a little glow-up. Leftovers store well in an airtight container for a few days. If you try a flavor, tell me which one became your go-to. I’m excited to hear what your scoop-worthy favorites are.

1. Creamy Coconut Vanilla Ice Cream

Craving a creamy dessert that fits gluten free and dairy free needs? You want flavor that stands out. This Creamy Coconut Vanilla Ice Cream tastes tropical and smooth. It uses coconut milk and real vanilla to give a rich, silky bite. It’s vegan and friendly for lactose sensitive folks. Scoop after scoop, you’ll feel how easy it is to make at home.

Servings: 4

Prep Time: 10 mins

Cook Time: 0 mins

Total Time: 10 mins

Calories: 250 per serving

Ingredients:

– 2 cans full-fat coconut milk

– 1 cup maple syrup

– 1 tablespoon vanilla extract

– Pinch of salt

Instructions:

1. In a bowl, whisk coconut milk, maple syrup, vanilla extract, and salt until smooth.

2. Pour into an ice cream maker and churn according to the maker’s directions.

3. Move the soft ice cream to an airtight container and freeze at least 4 hours.

Tips:

– For extra texture, fold in shredded coconut or mini chocolate chips before freezing.

– Let the scoop rest a few minutes at room temperature for easy serving.

Nutrition Information: Total fat 20g, Carbohydrates 30g, Protein 2g

2. Strawberry Banana Sorbet

You want a dairy-free dessert that fits a gluten-free diet and still tastes great. This strawberry banana sorbet is light, fruity, and easy to make. It’s a cool treat for hot days and a smart choice for a quick, clean bite. Here is why it works for busy days: you can mix, freeze, and serve in about 15 minutes of hands-on time.

Servings: 4

Prep Time: 15 mins

Cook Time: 0 mins

Total Time: 15 mins

Calories: 120 per serving

Ingredients:

– 2 cups fresh strawberries, hulled

– 2 ripe bananas, sliced

– 1/2 cup coconut water

– 2 tablespoons honey or agave syrup

Instructions:

1. In a blender, blitz strawberries, bananas, coconut water, and sweetener until very smooth.

2. Pour the mix into a freezer-safe container. Freeze for about 3–4 hours, until solid.

3. Let the sorbet sit a few minutes at room temp, then scoop and serve.

Tips:

– Use different berries for new flavors.

– Swap coconut water for fruit juice if you want a milder taste.

Nutrition Information: Total fat 0.5g, Carbohydrates 30g, Protein 1g

3. Chocolate Avocado Ice Cream

You want a gluten-free dessert that tastes great. This chocolate avocado ice cream is rich and smooth, not gritty. Avocado makes it creamy without dairy, while cocoa brings deep chocolate flavor. Maple sweetens naturally, so you skip extra sugar. It fits chocolate lovers who want a lighter option.

Here is why it works.

Servings: 4

Prep Time: 10 mins

Cook Time: 0 mins

Total Time: 10 mins

Calories: 200 per serving

Ingredients:

– 2 ripe avocados

– 1/2 cup cocoa powder

– 1 cup almond milk

– 1/2 cup maple syrup

– 1 tablespoon vanilla extract

Instructions:

1. In a blender, combine avocados, cocoa powder, almond milk, maple syrup, and vanilla extract. Blend until smooth.

2. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.

3. Freeze the ice cream in an airtight container for at least 3 hours.

Tips:

– You can adjust sweetness to your liking by adding more maple syrup.

– This recipe also works well as a filling for gluten-free pastries.

Nutrition Information: Total fat: 15 g, Carbohydrates: 26 g, Protein: 3 g

4. Mint Chocolate Chip Coconut Ice Cream

Crave a gluten free mint chocolate chip ice cream that actually tastes great? You can enjoy a cool, minty scoop with chewy chocolate chips and no dairy. This mint chocolate chip coconut ice cream uses a rich coconut milk base for a silky feel. It fits dairy free diets and stays simple to make at home.

Complete recipe

Ingredients:

– 2 cans full-fat coconut milk

– 1 cup coconut sugar

– 1 teaspoon peppermint extract

– 1 cup dairy-free chocolate chips

– Green food coloring (optional)

Instructions:

1. In a bowl, whisk together coconut milk, coconut sugar, peppermint extract, and food coloring (if using).

2. Add chocolate chips.

3. Pour into an ice cream maker and churn until thick and creamy.

4. Freeze for 4 hours to firm up.

Tips:

– For extra mint flavor, crush a few fresh mint leaves and stir in after churning.

– Serve with gluten free cones for extra crunch.

5. Blueberry Coconut Ice Cream

Looking for a gluten free ice cream that truly tastes great? This Blueberry Coconut Ice Cream combines bright berries with creamy coconut for a dairy-free treat you can enjoy any time. It’s simple, refreshing, and built for quick weeknight cravings or a weekend dessert. You’ll love the natural sweetness and the pop of color in every scoop.

Here is why it works: blueberries bring color and antioxidants, while coconut milk delivers a smooth, rich texture without dairy. The lemon juice adds a touch of zing that keeps the flavor lively.

Ingredients:

– 2 cups fresh blueberries

– 1 can full-fat coconut milk

– 1/2 cup honey or agave syrup

– 1 tablespoon lemon juice

Instructions:

1. In a blender, blend blueberries, coconut milk, honey, and lemon juice until smooth.

2. Pour into your ice cream maker and churn until you see a soft-serve texture.

3. Transfer to a container and freeze for 3 to 4 hours, or until firm.

Tips:

– For a deeper blueberry taste, use frozen berries.

– Stir in a handful of whole blueberries after churning for texture.

– If you want a stronger lemon zing, add a small extra splash of lemon juice.

Nutrition Information:

Calories: 180 per serving

Total fat: 9g, Carbohydrates: 36g, Protein: 2g

Servings: 4

Prep Time: 10 mins

Total Time: 4 hours

6. Raspberry Lemon Sorbet

Need a gluten free dessert that is bright and refreshing? Raspberry lemon sorbet delivers bold tartness without heaviness. It’s quick to mix, uses simple ingredients, and stays light on a hot day. Here’s the complete recipe you can try tonight.

Servings: 4

Prep Time: 10 mins

Cook Time: 0 mins

Total Time: 10 mins

Calories: 130 per serving

Bright and zesty, this sorbet wakes up your taste buds with the sharp bite of lemon and the sweetness of raspberries. It feels clean and light, a nice break from rich desserts. You can make it in minutes, then chill it just long enough to set. It’s a solid gluten free option that still tastes like a treat.

Ingredients:

– 2 cups fresh raspberries

– 1/2 cup lemon juice

– 1 cup sugar

– 1 cup water

Instructions:

1) In a small saucepan, combine sugar and water. Heat gently until the sugar dissolves completely. Remove from heat.

2) Let the syrup cool to room temperature.

3) In a blender, blend raspberries, lemon juice, and cooled syrup until smooth.

4) Strain through a fine mesh to remove seeds for a smoother texture.

5) Pour into a shallow dish and freeze for about 4 hours, stirring every 30 minutes for a smoother scoop.

Tips:

– Add mint leaves for a refreshing twist.

– Serve in chilled glasses to dress up the presentation.

Nutrition Information: Total fat: 0g, Carbohydrates: 33g, Protein: 1g

7. Pumpkin Spice Ice Cream

If you want fall flavor that fits gluten-free and dairy-free needs, this pumpkin spice ice cream is a solid pick. The creamy base comes from coconut milk, not milk or cream. Pumpkin brings color and gentle sweetness, while cinnamon, nutmeg, and a touch of ginger warm your tongue. Maple syrup keeps the sweetness natural, so you get a soft, scoopable finish.

Servings: 6

Prep Time: 15 mins

Cook Time: 0 mins

Total Time: 15 mins

Calories: 200 per serving

Ingredients:

– 1 can full-fat coconut milk

– 1 cup pumpkin puree

– 1/2 cup maple syrup

– 1 teaspoon cinnamon

– 1/2 teaspoon nutmeg

– 1/4 teaspoon ginger

Instructions:

1. In a bowl, whisk coconut milk, pumpkin puree, maple syrup, cinnamon, nutmeg, and ginger until smooth.

2. Pour the mix into an ice cream maker and churn until silky and thick.

3. Transfer to an airtight container.

4. Freeze at least 4 hours, until scoopable.

Tips:

– Top with gluten-free graham cracker crumbs for extra crunch.

– This ice cream also works as a pie filling for a quick dessert upgrade.

Nutrition Information: Total fat: 12g, Carbohydrates: 28g, Protein: 3g

Fall in love with dessert again! This pumpkin spice ice cream is not just gluten-free and dairy-free—it’s a warm hug in a scoop. Dive into the creamy goodness that’s naturally sweetened and full of cozy spices!

8. Peanut Butter Banana Ice Cream

You want a gluten-free dessert that still feels like real ice cream. Here is why this works. It stays creamy thanks to frozen bananas and a splash of almond milk. It’s dairy-free and gluten-free, using almond milk instead of dairy. You whip it up in minutes, and you can eat it soft or let it firm up for scoops. It smells sweet and nutty, with a bright banana note.

Servings: 4

Prep Time: 5 mins

Cook Time: 0 mins

Total Time: 5 mins

Calories: 250 per serving

Ingredients:

– 3 ripe bananas, frozen

– 1/2 cup natural peanut butter

– 1/4 cup almond milk

Instructions:

1. Place the frozen banana slices, peanut butter, and almond milk into a blender or food processor.

2. Blend on high until the mix becomes smooth and creamy.

3. Serve immediately for a soft-serve feel, or freeze 30 to 60 minutes for a firmer scoop.

Tips:

– Swap peanut butter for almond or cashew butter to tweak flavor.

– Add a drizzle of chocolate sauce or a pinch of cinnamon for a quick twist.

Nutrition Information: Total fat: 14g, Carbohydrates: 30g, Protein: 6g

9. Maple Pecan Ice Cream

You want a dessert that tastes like fall maple but stays dairy free. This maple pecan ice cream uses coconut milk to stay creamy. The maple flavor is warm and the pecans give a nice crunch. You can swap the nuts for a new twist.

Here is the complete recipe you can follow.

Servings: 6

Prep Time: 15 mins

Cook Time: 0 mins

Total Time: 4 hrs 15 mins

Calories: 230 per serving

Ingredients:

– 1 can full-fat coconut milk

– 1 cup maple syrup

– 1 cup roasted pecans, chopped

– 1 teaspoon vanilla extract

Instructions:

1. In a bowl, whisk coconut milk, maple syrup, and vanilla extract until smooth.

2. Stir in the chopped pecans gently.

3. Pour the mix into an ice cream maker and churn until thick and creamy.

4. Transfer to a container. Freeze for at least 4 hours before serving.

Tips:

– Try walnuts or almonds for a new flavor.

– Toast extra pecans and sprinkle on top for extra crunch.

Nutrition Information: Total fat: 17g, Carbohydrates: 30g, Protein: 3g

10. Cherry Almond Ice Cream

Craving a gluten-free dessert that melts in your mouth? You can get a rich, dairy-free scoop without fuss. Cherry and almond flavors collide for a bright, creamy bite. This easy mix uses coconut milk to feel indulgent and stays friendly to gluten-free diets. Cherries bring color and juice, while almond adds a warm aroma. You control sweetness with agave, not refined sugar. Here is why this works: coconut milk carries fat that makes it creamier, and almond milk keeps it lighter.

Servings: 4

Prep Time: 10 mins

Cook Time: 0 mins

Total Time: 10 mins

Calories: 220 per serving

Ingredients:

– 2 cups fresh cherries, pitted

– 1 can full-fat coconut milk

– 1/2 cup almond milk

– 1/4 cup agave syrup

– 1 teaspoon almond extract

Instructions:

1. Blend cherries, coconut milk, almond milk, agave syrup, and almond extract until smooth.

2. Pour into an ice cream maker and churn according to the manufacturer’s instructions.

3. Freeze for a few hours to firm up.

Tips:

– Fresh or frozen cherries work great!

– Garnish with sliced almonds for added texture.

Nutrition Information: Total fat: 12g, Carbohydrates: 32g, Protein: 3g

11. Orange Creamsicle Ice Cream

Servings: 4

Prep Time: 15 mins

Cook Time: 0 mins

Total Time: 15 mins

Calories: 190 per serving

Looking for a gluten free dessert that really tastes like a classic creamsicle? You can make an orange creamsicle ice cream at home. This version uses coconut milk so it stays dairy free while still creamy. It is bright, citrusy, and easy to pull off on a sunny afternoon.

Ingredients:

– 2 cans full-fat coconut milk

– 1 cup orange juice

– 1/2 cup maple syrup

– Zest of 1 orange

Instructions:

1. In a bowl, whisk coconut milk, orange juice, maple syrup, and orange zest until smooth.

2. Pour the mix into an ice cream maker and churn until thick, creamy, and smooth.

3. Freeze for at least 4 hours before serving, so it hardens nicely.

4. For a smoother scoop, chill the bowl and base well before you start.

5. If you want a stronger orange note, stir in an extra tablespoon of orange juice after churning.

Tips:

– For extra creaminess, use coconut milk labeled as full fat.

– Chill the base before churning to help it freeze evenly.

– Use fresh orange juice for a bright taste.

– If you want a smoother texture, strain the mix before freezing.

– Garnish with a few orange zest curls or candied peels for color.

Nutrition Information: Total fat: 14g, Carbohydrates: 28g, Protein: 3g

12. Mocha Coffee Ice Cream

If you love coffee, this Mocha Coffee Ice Cream hits the spot. Coconut milk keeps it creamy without dairy, and it stays gluten free. A touch of cocoa and maple sweetness balances the bold espresso.

Here is the complete recipe so you can make it today.

Servings: 4

Prep Time: 10 mins

Cook Time: 0 mins

Total Time: 10 mins

Calories: 220 per serving

Ingredients:

– 1 can full-fat coconut milk

– 1 cup cold brewed coffee

– 1/2 cup cocoa powder

– 1/2 cup maple syrup

Instructions:

1. In a blender, combine coconut milk, coffee, cocoa powder, and maple syrup. Blend until smooth.

2. Pour the mix into your ice cream maker and churn until thick and creamy.

3. Transfer to a container and freeze for about 4 hours until scoopable.

Tips:

– Stir in a handful of chocolate chips for added texture.

– Drizzle warm chocolate sauce over each scoop for an extra decadent finish.

Nutrition Information: Total fat: 13g; Carbohydrates: 28g; Protein: 3g

13. Tropical Pineapple Coconut Ice Cream

Want a gluten free dessert that tastes like a vacation? This Tropical Pineapple Coconut Ice Cream gives you sun and sweetness in one bowl. Pineapple tang meets creamy coconut. It cools you down on hot days and uses simple ingredients you likely have in your kitchen. If you find fresh pineapple hard to get, you can use thawed frozen pieces and still get good flavor.

Here is why it works: pineapple keeps it bright, coconut milk makes it silky, and lime wakes the flavors. You mix, churn, and freeze with a quick rhythm. No cooking is needed. The result is a creamy treat that feels special without extra work. If you want a thicker scoop, chill the mixture for 30 minutes before churning.

Next steps: gather the ingredients and start.

Complete recipe

Ingredients:

– 2 cups fresh pineapple, diced

– 1 can full-fat coconut milk

– 1/2 cup coconut sugar

– 1 tablespoon lime juice

Instructions:

1. Blend pineapple, coconut milk, coconut sugar, and lime juice until very smooth.

2. Pour into your ice cream maker and churn until thick and creamy.

3. Transfer to a container and freeze for at least 4 hours before serving.

Tips:

– Top with toasted coconut flakes for extra crunch.

– Serve with fresh pineapple slices for a tropical touch.

Nutrition Information: Calories 210 per serving; Total fat 15 g; Carbohydrates 30 g; Protein 2 g.

14. Date Sweetened Chocolate Ice Cream

Craving a rich chocolate treat that fits a gluten-free kitchen? Date-sweetened chocolate ice cream gives deep flavor with a gentle, natural sweetness. Dates replace refined sugar, so you get a smooth, creamy bite. The base uses almond milk for a dairy-free feel, yet it stays rich and satisfying. Here is why this works and how you can make it tonight.

Ingredients:

– 2 cups almond milk

– 1/2 cup cocoa powder

– 1 cup Medjool dates, pitted and soaked in water for 10 minutes

– 1 teaspoon vanilla extract

– Pinch of sea salt (optional)

Instructions:

1. Drain the dates and add them to a blender with almond milk, cocoa powder, and vanilla.

2. Blend until the mixture is completely smooth.

3. Pour into an ice cream maker and churn until thick.

4. Freeze for at least 2 hours before serving.

Tips:

– A pinch of sea salt boosts the chocolate notes.

– Top with chopped nuts or a drizzle of almond butter for extra crunch.

Nutrition Information: Calories: 190 per serving; Total fat: 7g; Carbohydrates: 35g; Protein: 4g

15. Cucumber Mint Sorbet

Want a gluten-free dessert that cools you down without heavy cream? This cucumber mint sorbet is a perfect pick. It gives a clean, crisp bite from cucumber and a fresh lift from mint. Here is why this works: cucumber adds hydration and crunch, mint delivers aroma.

Ingredients:

– 1 large cucumber, peeled and diced

– 1/2 cup fresh mint leaves

– 1/2 cup sugar

– 1 cup water

– Juice of 1 lime

Instructions:

1. In a saucepan, combine water and sugar, stirring until dissolved.

2. Blend cucumber, mint leaves, lime juice, and the sugar water until smooth.

3. Pour into a container and freeze for 4 hours.

Tips:

– Garnish with cucumber slices and mint leaves for a bright presentation.

– This sorbet pairs well with a light afternoon cocktail.

– For a quicker chill, set the container in the freezer for 1 hour, then scoop.

Nutrition Information: Calories: 90 per serving; Total fat: 0g; Carbohydrates: 24g; Protein: 1g

Dive into summer with a refreshing cucumber mint sorbet! This gluten-free delight not only hydrates but also tickles your taste buds with a fresh mint lift – perfect for a guilt-free indulgence!

16. Blackberry Basil Ice Cream

Looking for a gluten-free ice cream that actually tastes good? This blackberry basil flavor hits the mark. The sweetness of blackberries pairs with a fresh, aromatic basil note. Coconut milk gives a creamy texture without dairy. Maple sweetness ties the flavors together. It’s quick to mix, and you just wait for it to set in the freezer.

Here is the complete recipe so you can make it tonight.

Servings: 4

Prep Time: 10 mins

Cook Time: 0 mins

Total Time: 10 mins

Calories: 160 per serving

Ingredients:

– 2 cups fresh blackberries

– 1 can full-fat coconut milk

– 1/2 cup maple syrup

– 1 tablespoon chopped fresh basil

Instructions:

1. Blend blackberries, coconut milk, maple syrup, and basil until smooth.

2. Pour into an ice cream maker and churn until thick and creamy.

3. Freeze for about 4 hours before serving.

Tips:

– Garnish with whole blackberries and a few basil leaves for a pretty finish.

– Great for dinner parties or a weeknight treat.

Nutrition Information: Total fat: 7g, Carbohydrates: 28g, Protein: 2g

17. Chocolate Hazelnut Ice Cream

You want a gluten-free ice cream that truly tastes great. This Chocolate Hazelnut Ice Cream gives you a rich, smooth bite and a gentle nutty note. It uses simple pantry items and no dairy, so it fits many diets. You mix, churn, and scoop a dessert that feels special, not basic. Here is why it works: coconut milk makes it creamy, cocoa adds depth, and hazelnut butter brings a warm, toasty finish.

Servings: 4

Prep Time: 15 mins

Cook Time: 0 mins

Total Time: 15 mins

Calories: 250 per serving

Ingredients:

– 1 can full-fat coconut milk

– 1 cup hazelnut butter

– 1/2 cup cocoa powder

– 1/2 cup maple syrup

Instructions:

1. In a blender, mix coconut milk, hazelnut butter, cocoa powder, and maple syrup until smooth.

2. Pour into an ice cream maker and churn until thick and creamy.

3. Freeze for at least 4 hours before serving.

Tips:

– Stir in chopped hazelnuts for a crunchy bite.

– Drizzle a little chocolate sauce over the top when you serve.

Nutrition Information: Total fat: 22g, Carbohydrates: 30g, Protein: 6g

Indulge guilt-free! This Chocolate Hazelnut Ice Cream is a dreamy blend of coconut cream and rich cocoa, proving that gluten-free ice cream recipes can be both delicious and delightful.

18. Matcha Green Tea Ice Cream

Have you wanted a gluten-free ice cream that still tastes like the real thing? This Matcha Green Tea Ice Cream fits the bill. It uses coconut milk to stay dairy-free and still creamy. The matcha adds a smooth, earthy flavor and a healthy punch of antioxidants.

Here is the complete recipe you can use at home.

Servings: 4

Prep Time: 10 mins

Cook Time: 0 mins

Total Time: 10 mins

Calories: 180 per serving

Ingredients:

– 1 can full-fat coconut milk

– 1/2 cup maple syrup

– 1/4 cup matcha powder

– 1 teaspoon vanilla extract

Instructions:

1. Blend coconut milk, maple syrup, matcha powder, and vanilla until smooth.

2. Pour the mix into an ice cream maker and churn according to the machine’s directions.

3. Freeze for about 4 hours until firm.

Tips:

– Choose high-quality matcha for a richer taste.

– Dust with a little extra matcha right before serving for color.

Nutrition Information: Total fat 18g, Carbohydrates 24g, Protein 3g

19. Coffee Chip Ice Cream

Here is why you need this. You want a gluten free ice cream that tastes like real dessert. This coffee chip option gives bold coffee with a creamy coconut base and a crisp chocolate bite. It works as a post meal treat or a midday pick me up. The coconut adds richness without dairy, and the maple sweetens naturally. You make it in minutes, then you wait as it freezes. It adapts to strong coffee and soft chocolate chips, so you can tune it to your taste.

Ingredients:

– 1 can full-fat coconut milk

– 1 cup brewed coffee, cooled

– 1/2 cup maple syrup

– 1/2 cup dairy-free chocolate chips

Instructions:

1. Blend coconut milk, coffee, and maple syrup until smooth.

2. Stir in chocolate chips.

3. Pour into an ice cream maker and churn until thick. Freeze for at least 4 hours.

Tips:

– For a stronger caffeine kick, use espresso.

– Top with whipped coconut cream or extra chocolate chips.

Nutrition Information: Total fat: 14g, Carbohydrates: 32g, Protein: 3g

20. Spicy Mango Ice Cream

You want a dessert that stays gluten free and still tastes bold enough to share with friends who crave something different, without being heavy. This Spicy Mango Ice Cream fits that need because it uses ripe mango, a pinch of chili, and creamy coconut milk to create a bright, balanced flavor that you can enjoy after a spicy meal. It feels refreshing on hot days and surprisingly smooth, thanks to coconut milk, with a gentle heat that you control with cayenne, and it stays creamy on your tongue. Best of all, you can adapt the heat and sweetness to fit your kitchen, then chill or churn as you like, giving you a simple, flexible treat.

Ingredients:

– 2 ripe mangoes, peeled and diced

– 1 can full-fat coconut milk

– 1/4 cup maple syrup

– 1/4 teaspoon cayenne pepper (adjust to taste)

Instructions:

1. Blend mangoes, coconut milk, maple syrup, and cayenne until smooth.

2. Pour into an ice cream maker and churn until creamy.

3. Freeze for at least 4 hours before serving.

Tips:

– Garnish with fresh mango slices and a light dusting of cayenne for more heat.

– Great for summer barbecues or casual nights at home.

Nutrition Information: Calories: 150 per serving. Total fat: 10g, Carbohydrates: 28g, Protein: 2g

21. Watermelon Sorbet

On hot days you want something fast and cool that actually tastes like summer. Watermelon sorbet fits the moment and lifts the mood. It tastes bright and clean, with a hint of lime and a touch of sweetness that stays light. You can make it in minutes with a blender, a shallow tray, and a quick freeze, and it hydrates without weighing you down.

Next steps.

Ingredients:

– 4 cups watermelon, diced and seeds removed

– 1/4 cup lime juice

– 1/4 cup agave syrup

Instructions:

1. Put watermelon, lime juice, and agave syrup in a blender and blend until smooth.

2. Pour the mixture into a shallow container and freeze for 3 to 4 hours until firm.

3. Scoop and serve right away for a soft texture, or let it sit 5 minutes for easier scooping.

Tips:

– Blend in a few fresh mint leaves for a cool, extra flavor.

– Serve scoops in hollowed watermelon halves for a fun party look.

Nutrition Information:

Calories 80 per serving. Total fat 0g, Carbohydrates 22g, Protein 1g.

Cool off this summer with a bright, refreshing watermelon sorbet! Made with real fruit and no heavy dairy, it’s the perfect guilt-free treat that’s as delicious as it is simple!

22. Hibiscus Flower Ice Cream

Want a gluten-free ice cream that tastes bright? Hibiscus flower ice cream offers a floral, light note that feels special. It melts creamy and looks stunning. This dairy-free version uses coconut milk, so it fits many diets. It’s simple enough for weeknights yet fancy enough to serve guests. Here’s how you make it.

Servings: 4

Prep Time: 10 mins

Cook Time: 0 mins

Total Time: 10 mins

Calories: 180 per serving

Ingredients:

– 1 cup dried hibiscus flowers

– 1 can full-fat coconut milk

– 1/2 cup sugar

– 1 cup water

Instructions:

1. Boil water and steep hibiscus flowers for 10 minutes.

2. Strain and mix the liquid with coconut milk and sugar until dissolved.

3. Pour into an ice cream maker and churn until creamy. Freeze for several hours.

Tips:

– Add a splash of lemon juice to brighten the flavor.

– Pair with fresh fruit for contrast.

Nutrition Information: Total fat: 10g, Carbohydrates: 28g, Protein: 2g

23. Charcoal Coconut Ice Cream

You want a gluten free ice cream that turns heads. This charcoal coconut ice cream catches the eye with a deep black color and a smooth, sweet bite. Activated charcoal gives it a trendy look, but the taste stays simple and friendly. You can whip it up in minutes, then freeze it to scoop later.

Servings: 4

Prep Time: 10 mins

Cook Time: 0 mins

Total Time: 10 mins

Calories: 210 per serving

Ingredients:

– 1 can full-fat coconut milk

– 1/2 cup maple syrup

– 1 teaspoon activated charcoal powder

– 1 teaspoon vanilla extract

Instructions:

1. In a blender, combine coconut milk, maple syrup, activated charcoal, and vanilla. Blend until smooth.

2. Pour the mix into your ice cream maker and churn following the machine’s directions.

3. Transfer to a container and freeze for at least 4 hours until scoopable.

Tips:

– Top with coconut flakes for extra texture and a pretty finish.

– Pair it with a plain vanilla cookie to make the color pop.

Nutrition Information: Total fat 18g, Carbohydrates 30g, Protein 3g

24. Ginger Peach Ice Cream

Craving a gluten free dessert that tastes bright and fresh? This ginger peach ice cream blends creamy coconut with sweet peaches and a hint of ginger. Here is why this works: the coconut milk gives a smooth base while the peaches lend natural sweetness. You can serve it after dinner or keep a pint in the freezer for quick scoops.

Servings: 4

Prep Time: 10 mins

Cook Time: 0 mins

Total Time: 10 mins

Calories: 190 per serving

Ingredients:

– 2 cups ripe peaches, diced

– 1 can full-fat coconut milk

– 1/2 cup agave syrup

– 1 tablespoon grated fresh ginger

Instructions:

1. Put peaches, coconut milk, agave syrup, and ginger in a blender. Blend until smooth.

2. Pour the mix into your ice cream maker and churn until thick and creamy, about 20 to 25 minutes.

3. Transfer to a freezer-safe container and freeze for at least 4 hours before serving.

Tips:

– Garnish with peach slices for a pretty finish.

– It also works well as a topping for gluten free waffles or pancakes.

Nutrition Information: Total fat: 9g, Carbohydrates: 30g, Protein: 2g

25. Lime Coconut Ice Cream

You’re craving a cool treat that fits a gluten free diet. This lime coconut ice cream brings brightness with no dairy. Lime adds a clean zing that lifts the creamy coconut base. It feels light and sweet on hot days. Here is why this recipe works and how to make it.

Servings: 4

Prep Time: 10 mins

Cook Time: 0 mins

Total Time: 10 mins

Calories: 200 per serving

Ingredients:

– 1 can full-fat coconut milk

– 1/2 cup lime juice

– 1/2 cup maple syrup

– Zest of 2 limes

Instructions:

1. In a bowl, whisk coconut milk, lime juice, maple syrup, and lime zest until smooth.

2. Chill the mixture in the fridge for at least 60 minutes to help it churn.

3. Pour into your ice cream maker and churn until thick and spoonable.

4. Transfer to a freezer-safe container and freeze at least 4 hours for scoopable ice cream.

Tips:

– Garnish with lime zest and fresh lime slices when serving.

– Perfect with tropical fruit salad.

Nutrition Information: Total fat: 16g, Carbohydrates: 28g, Protein: 2g

Conclusion

Indulging in homemade gluten free ice cream recipes can turn any day into a delightful occasion! With flavors ranging from fruity and refreshing to rich and chocolaty, there’s something for everyone.

No matter your preference, these 25 recipes equip you with the tools to create delicious dairy-free desserts that everyone can enjoy. Remember, experimenting with ingredients can lead to even more unique flavors, so don’t hold back! Let these recipes be your guide to a delicious, gluten-free culinary adventure.

Frequently Asked Questions

Are these gluten free ice cream recipes also dairy free?

Absolutely! All the recipes featured in this article are not only gluten free but also dairy free. They use alternatives like coconut milk, almond milk, and other plant-based ingredients to create creamy, delicious ice creams without any dairy. Enjoy your sweet treats without any worries!

Can I make these gluten free ice cream recipes without an ice cream maker?

Yes, you can! While an ice cream maker can make the process easier, many of these gluten free ice cream recipes can be made using a simple freezer method. Just blend the ingredients, pour them into a container, and freeze, stirring occasionally to achieve that creamy texture. You’ll still get a delightful homemade treat!

What are some healthy alternatives for sweetening gluten free ice cream?

Great question! Instead of refined sugars, you can use natural sweeteners like maple syrup, honey, or even dates. These alternatives not only add sweetness but also bring additional flavors to your homemade ice cream. Plus, they can make your dessert healthier while still tasting amazing!

How long can I store homemade gluten free ice cream in the freezer?

Homemade gluten free ice cream can typically be stored in the freezer for about 1 to 2 weeks. To maintain the best flavor and texture, store it in an airtight container. Just remember to let it sit at room temperature for a few minutes before scooping to make serving easier!

Can I customize the flavors of these gluten free ice cream recipes?

Absolutely! One of the best parts about making your own dairy free ice cream is the ability to customize flavors to your liking. Feel free to mix in your favorite fruits, nuts, or spices to create unique combinations. Whether you want to add a hint of cinnamon or some crushed cookies, the possibilities are endless!