#gluten free ice cream | Explore Tumblr Posts and Blogs

freshwebblog · 7 months

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You may be enjoying a scoop of your favorite ice cream right now, blissfully unaware of a hidden danger lurking in your dessert. Here's a chilling statistic: approximately 1 in every 100 Americans has celiac disease, an autoimmune disorder triggered by gluten consumption. That's a staggering 1% of the population, and for them, finding gluten-free treats is a necessity.

#gluten free ice cream

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glutenfreeindia · 2 years

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For more gluten-free recipes, visit: www.glutenfreeindian.com

Recipe link: https://glutenfreeindian.com/thai-coconut-icecream/

#gluten free sweets #gluten free ice cream #ice cream recipe #without ice cream maker #thai recipe

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fullcravings · 23 days

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V/GF Cherry Ice Cream Bars

#vegan #gluten free #cherry #ice cream #bars #stone fruit #fruit #summer #recipe #cacao nib #egg free #dairy free #almond flour #nuts #almond #tapioca free #chocolate chip #poshlittledesigns

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vegan-nom-noms · 20 days

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Chocolate Chip Cookie Vegan Ice Cream Sandwiches (Gluten Free)

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angelkin-food-cake · 2 months

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White Peach and Rose Sorbet

4 cups white peaches, sliced

2 Tbsp. lemon juice

2 Tbsp. rose water

1 cup sugar

½ cup water

2 Tbsp. lemon juice

rose petals for garnish

In a medium pot, combine the peaches, lemon juice, rose water, sugar and water to a simmer. Cook for about 5 minutes, stirring often, until the sugar has dissolved and the peaches are soft.

Let the mixture cool for about 15 minutes, then pour the contents into the jar of a blender. Puree on high until the mixture is very smooth. Add extra 2 tablespoons of lemon juice and quickly blend for a few more seconds.

Pour the sorbet mixture into an ice cream maker and churn according to directions or just pour it into a metal loaf pan and put in the freezer. Either way, the sorbet should be in the freezer at least 6 to 8 hours.

#angelkin #food #dessert #ice cream #dairy free #gluten free #vegan #vegetarian #fruit #peach #lemon #flower #rose #cloudkin #elfkin #faekin #ghostkin #kitsunekin #merkin #slothkin #spring

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sweetoothgirl · 2 years

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Gluten-Free Ice Cream Sandwiches

#gluten free #ice cream sandwich #ice cream #food

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certifiedceliac · 19 days

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Chunky Monkey Marzipan Nice Cream (via Busy in Brooklyn)

#gluten free #gf food #gluten free foods #dairy free #dessert #vegan #vegetarian #egg free #bananas #frozen #ice cream #no churn #busyinbrooklyn

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royal-food · 1 year

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GF Cookies & Cream Dump Cake

#recipe #gluten free #dump cake #cake #cookies and cream #oreos #oreo #chocolate #gluten free cookies and cream dump cake #cookies and cream dump cake #dessert #food #sweets #ice cream

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skaiwrites · 1 month

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Gluten-Free Chocolate Chip Cookie Dough Ice Cream; No Ice Cream Machine Required. A Recipe*:

Total Time:

Like two days; this is not a short process

Ingredients: Total (Ice Cream Amount; Cookie Dough Amount [recommended adjustment due to weirdly specific measurements])

Butter, Unsalted**: 1 Stick (1/16 Stick***; 15/16 Stick****)

Light Brown Sugar, Packed: 15 1/2 Tablespoons (1/2 Cups; 7 1/2 Tablespoons)

Granulated Sugar: ~6 3/4 Tablespoons (1/4 Cups; 2 13/16 Tablespoons [measure 2 3/4 tbsp, add just a tiny bit more, whatever you believe in your heart to be an extra 1/16 tablespoon. Alternatively: 2 tbsp + 1/2 tbsp + ever so slightly less than 1 tsp])

Salt: ~1/4 Teaspoons (just a Dash, whatever you define that as; 15/64 Teaspoons [just do 1/4 Teaspoons]

Vanilla Extract: ~3 Teaspoons (2 Teaspoons; 15/16 Teaspoons [basically just 1 Teaspoon. measure a little light if you feel like it])

Gluten-Free All-Purpose Flour: 15 Tablespoons (0; 15 Tablespoons)

Pasteurized***** Liquid Egg Substitute: ~2 3/4 Tablespoons (0; 2 13/16 Tablespoons [see note for Granulated Sugar])

Chocolate Chips: 7 1/2 Tablespoons (0; 7 1/2 Tablespoons)

Milk: 2 1/4 Cups (2 1/4 Cups; 0)

Heavy Whipping Cream: 1 Cup (1 Cup; 0)

Chocolate Syrup: 1 Teaspoon (1 Teaspoon; 0)

Required Non-measurement Tools:

5 Bowls, preferably metal. 2 should be the same, roughly medium capacity size. A third should be large enough to fit one of the other two inside of it with room to spare. The fourth needs to be large enough to mix a very small amount of cookie dough inside of. The fifth just needs to be big enough to hold a cup of flour.

A lid to cover one of your medium bowls (it does not have to be a perfect fit).

Either plastic wrap or another lid to cover the other of your medium bowls (does need to be a perfect fit)

Some sort of mixing instrument. I recommend you use something electric.

Something to stir with, a wooden spoon or rubber spatula, for example.

Baking Sheet.

Saucepan.

Freezer.

Oven.

Stove.

Prep:

Night before starting, get out one of your 2 smaller bowls, whichever is best suited for mixing. Place it in the freezer to chill (we will call this our "freezer bowl")

At some point before making the cookie dough, you will want to Pasteurize your flour. This is the shortest part of the process and keeps you safe from deadly diseases, so it's not really worth skipping: Preheat your oven to 375°F (191°C). Spread your flour evenly on your baking sheet. Place in oven at 375° for 10 minutes. Take out of oven and allow to cool.

Immediately before making the ice cream, take your other two bowls. Fill the larger one partway with ice and water. Place the smaller one inside the larger one so that the ice water will keep it cold (we will call the smaller bowl our "chilling bowl").

Making the Cookie Dough:

(i recommend you wait until after you've already started making the ice cream since this takes not nearly as long)

Add 15 tablespoons Pasteurized Gluten-Free All-Purpose Flour to a small bowl.

Add 15/64 (~1/4) teaspoons Salt to your flour bowl.

In a different mixing bowl, add 2 13/16 (~2 3/4) tablespoons granulated sugar.

Add 7 1/2 tablespoons packed Light Brown Sugar.

Add 15/16 (~1) teaspoon Vanilla Extract.

Add 15/16 stick of room temperature Butter.

Beat mixture until creamy/thoroughly mixed.

Add 2 13/16 (~2 3/4) tablespoons Pasteurized Liquid Egg Substitute, mixing thoroughly as you add.

Gradually add flour/salt mixture into mixing bowl, mixing thoroughly as you go.

Add 7 1/2 tablespoons chocolate chips. (you may choose to break some [doing all will be very tedious] of your chocolate ships into smaller pieces to make them roll into small balls easier. if you choose to do this, i recommend saving the chocolate chip crumbs and instead of adding them to your cookie dough, adding them directly to the ice cream to give it an extra chocolate chip taste even when you aren't biting into a cookie dough ball)

Mix until chocolate chips are evenly distributed.

Roll mixture into small balls of cookie dough (i would recommend placing them in your now empty flour bowl as you go). Balls should be about 1/4 teaspoon or a little smaller than half the tip of your pinky finger. For reference, each ball should be big enough to contain exactly one chocolate chip and still have a little doughy padding on the side.

Place dough balls into freezer to chill so that when you mix them into your ice cream later, they don't break apart.

Making the Ice Cream:

Pour 2 1/4 cups Milk into a saucepan.

Add 1 cup Heavy Whipping Cream to the saucepan.

Add 1/4 cups Granulated Sugar. Stir lightly to avoid clumps.

Place saucepan on stove burner on low heat.

Take 1/2 cups of packed Light Brown Sugar, and sprinkle it into the saucepan (you don't want clumps of brown sugar in your ice cream. so, since you packed it to measure it, you need to de-pack/re-fluff it as you add it to the cream).

Stir until you can't feel any clumps (a little graininess is fine for the time being).

Add 1 teaspoon chocolate syrup. Stir briefly.

Add 1/16 stick of butter.

Sprinkle in a little bit of salt (measure with your heart. i think i shook a salt shaker like 3 or 4 times)

Stir until all ingredients are fully melted/dissolved, no grains of sugar can be felt, and the mixture is hot. A thin film of foam should have begun to form at the top of the cream and be sticking to edge of the saucepan a bit (little tiny bubbles, almost too small to instantly recognize them as bubbles. they'll make the top of the cream look a few shades lighter in color than the part underneath them)

Pour Cream Mixture into Chilling Bowl. (we are done with the saucepan forever)

Add 2 teaspoons vanilla extract. Stir until the vanilla extract does not separate from the cream.

Cover Chilling Bowl and let sit in its ice bath for 20 minutes.

Transfer cream mixture into Freezer Bowl.

a) Place Freezer Bowl back into the freezer.

b) Let sit for 30 minutes to an hour, or until edges just begin to solidify. (this may take many hours depending on the temperature of your freezer) (the amount of time you let it sit in the freezer between mixings will determine how creamy it is when you're done. The longer you leave it in the freezer without mixing it, the more ice crystals will form, and the less creamy it will be.)

c) Take the Freezing Bowl out of the freezer.

d) Beat the mixture thoroughly, until any frozen bits are well mixed into the cream. Your goal is to break apart any ice crystals that have formed and to whip extra air into the cream so it remains soft and easy to scoop when it becomes fully frozen later.

Repeat steps (a) through (d) until mixture has reached your desired level of creaminess. (i recommend making the cookie dough during the first or second (b) interval since you're going to be waiting a while anyways)

Beat the mixture one more time.

Slowly mix your ice cream as you add your chocolate chip cookie dough balls to the mixture. (the cookie dough recipe makes a little bit more cookie dough than you probably want [you would be disappointed if it made less than you want, and there's no way for me to predict exactly how much you want, hence overestimating], so you may not necessarily want to put all the cookie dough in the ice cream. you can use the rest to make 2 or 3 cookies if you want; just make the dough balls cookie sized and place in the oven at 375°F for about 9 minutes)

Mix until the cookie dough balls are evenly distributed to your liking.

Place bowl back in the freezer.

Once it freezes again, you will have chocolate chip cookie dough ice cream. do whatever you want with it.

*i made the recipe myself, based on a lot of different recipes for cookie dough and ice cream, separately. The measurements are a little bit weird in some places because of conversions required to not have to get out a whole extra stick of butter just to use half a tablespoon from it.

**i used unsalted butter because it's what i had in the house. if you want to use salted butter, just do your best to adjust the rest of the salt in the recipe accordingly

***1/2 tablespoons

****the rest of the stick (7 1/2 tablespoons)

*****please don't get people sick by feeding them uncooked and unpasteurized eggs

#chocolate chip cookie dough ice cream #gluten free #ice cream #gluten free chocolate chip cookie dough ice cream #ice cream recipe #chocolate chip cookie dough ice cream recipe #gluten free chocolate chip cookie dough ice cream recipe

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millerflintstone · 11 months

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#gluten free!#gluten free #jenni's ice cream

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bakerstable · 1 year

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Homemade Gingerbread Ice Cream

#gingerbread spice #gingerbread #ice cream #frozen desserts #gluten free #nut free #dessert #desserts #christmas #no bake #no bake desserts #food #foodie #food photography #foodblogger #foodpics #eeeeeats #bakerstable

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fullcravings · 4 months

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GF Lemon Sugar Cookies (Perfect for Cut Outs)

#gluten free #lemon #cookies #cut outs #food #hearts #valentines day #citrus #fruit #zest #dessert #icing #kids #recipe #gluten free flour #cream cheese #tapioca free #theglutenfreeaustrian

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fattributes · 11 months

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Lavender Honey Affogato

#food #recipe #dessert #affogato #ice cream #espresso #coffee #lavender #honey #vegetarian #gluten free #this is two recipes in one #no churn ice cream

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vegan-nom-noms · 9 months

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Vegan Strawberry Ice Cream

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angelkin-food-cake · 10 months

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Strawberry Guri Guri

2 (12 oz.) cans strawberry soda

1 (12 oz.) can 7 Up soda

1 (14 oz.) can condensed milk

Mix all ingredients in a bowl or large plastic container, cover, and freeze. Stir the mixture when partially frozen and return to freezer. This only needs to be done once, but can be done several times. If you forget to mix, don't worry. It will still turn out okay. Note: the mixture will expand and bubble, so make sure the bowl is large to allow for expansion.

#angelkin #food #dessert #snack #ice cream #gluten free #vegetarian #soda #condensed milk #cloudkin #fallenangelkin #ghostkin #glitchkin #kitsunekin #merkin #plushkin #tricksterkin #summer

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certifiedceliac · 1 year

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Fresh Peach & Goat Cheese Ice Cream (via Love and Olive Oil)

#gluten free #gf food #gluten free foods #egg free #nut free #goat cheese #peaches #dessert #frozen #ice cream #loveandoliveoil

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