Upgrade your ice cream sandwich game with these Peanut Butter and Jelly Ice Cream Sandwiches that are gluten free, dairy free, and can be made completely nut/seed free.
In this series, I’m teaching you how to make healthier and allergy friendly ice cream sandwiches this summer. I promise you don’t want to miss out! Make sure you are subscribed to my newsletter or following me on Instagram, TikTok, and/or Pinterest so that you don’t miss a flavor. I can’t wait for you to make some of these healthy ice cream sandwiches. Make sure to share a photo on social media and tag me if you do make these!
gluten free and dairy free pb&j ice cream sandwiches
Peanut butter and jelly is a classic sandwich flavor, so I knew I had two make an ice cream SANDWICH version. As someone who is allergic to peanuts and focuses on allergy friendly recipes, I obviously had to make an allergy friendly variation. These days, there are so many great substitutes for peanut butter, including other nut/seed butters (like almond or sunflower). If you are allergic to all nuts and seeds though, try using my granola butter instead. That’s what I did!
These delicious “PB” and J ice cream sandwiches are completely gluten free and dairy free and can be made both refined sugar free and nut free. You know I’ll never let you down when it comes to a figuring out an allergy friendly alternative for almost every recipe!
gluten free and dairy free pb&j ice cream sandwiches
How to Make “Peanut Butter” and Jelly Ice Cream Sandwiches
If you are making my homemade vanilla ice cream, towards the end of churning, add the butter and jam to swirl into the ice cream before freezing.
If using store bought, let it melt enough to mix in the butter and jam then re-freeze
Cookies
Preheat oven to 350F.
Cream together the nut/seed/granola butter and sugar until smooth. Add the egg and vanilla and mix to combine.
Add the dry ingredients and mix to combine.
Scoop 6-8 cookies (depending on how big you want your sandwiches) onto a parchment lined baking sheet. Use a fork to press them down in a criss-cross pattern.
Bake for about 10 minutes until edges begin to golden. Let cookies cool completely before assembling.
Assembly
If you froze your ice cream in an old ice cream carton, cut horizontally to create perfect ice cream circles. Tear off the paper and sandwich between two cookies.
If just scooping your ice cream, scoop a large scoop into the center of one cookie. Gently press another cookie down on top to spread the ice cream out slightly.
I like to put the ice cream sandwiches back into the freezer for an hour or two so the ice cream can harden and they aren’t melting everywhere.
gluten free and dairy free granola butter and jelly ice cream sandwiches
What Can I Use Instead of Peanut Butter?
If you are allergic to peanuts or don’t like peanut butter, there are plenty of other options to make these homemade ice cream sandwiches. You can use another nut butter like almond (I do not suggest cashew butter as it doesn’t quite function the same as other nut butters). You can also use a seed butter like sunflower. If you have a nut and seed allergy, I suggest using granola butter. Check out my recipe to make your own!
What Jam Should I Use?
I love raspberry jam in these PB&J ice cream sandwiches, but strawberry would also work great. I’m not a grape fan, but if that’s your jam it might be okay. I just use a store-bought jam/jelly to make life easier, but you can certainly make a homemade version to use in this recipe.
Do I Have to Make Homemade Ice Cream?
The base for these PB and J ice cream sandwiches is a vanilla ice cream. I utilize my homemade version for this recipe, but you don’t have to make your own ice cream. If you want, you can just use a store-bought vanilla ice cream of your choice. You’ll just want to soften it enough to swirl in some of your butter and jam before assembling the ice cream sandwiches.
Let's upgrade the classic PB&J sandwich and turn it into an ice cream sandwich! These delicious PB&J ice cream sandwiches are completely gluten free, dairy free, and can be made nut/seed free.
If you are making homemade ice cream, be sure to make this ahead of time so it has enough time to harden some in the freezer.
If you are making my homemade vanilla ice cream, towards the end of churning, add the butter and jam to swirl into the ice cream before freezing.
If you are using store-bought, let it soften enough that you can mix in the butter and jam then re-freeze.
Since we are making cookies for this recipe, if you have an old wooden ice cream container, you may want to freeze the ice cream in there. This way you can cut the container into perfect round ice cream circles to sandwich between the cookies.
Cookies
Preheat oven to 350F.
Cream together the nut/seed/granola butter and sugar until smooth. Add the egg and vanilla and mix to combine.
Add the dry ingredients and mix to combine.
Scoop 6-8 cookies (depending on how big you want your sandwiches) onto a parchment lined baking sheet. Use a fork to press them down in a criss-cross pattern.
Bake for about 10 minutes until edges begin to golden. Let cookies cool completely before assembling.
Assembly
When ready to assemble, let your ice cream soften for about 10 minutes just so it is easier to work with.
If you froze your ice cream in an old ice cream carton, cut horizontally to create perfect ice cream circles. Tear off the paper and sandwich between two cookies.
If just scooping your ice cream, scoop a large scoop into the center of one cookie. Gently press another cookie down on top to spread the ice cream out slightly.
I like to put the ice cream sandwiches back into the freezer for an hour or two so the ice cream can harden and they aren't melting everywhere. But if you can't wait, eat up!
Remember strawberry shortcake ice cream bars? Well let’s make them in sandwich form! These Strawberry Shortcake Ice Cream Sandwiches are gluten free, dairy free, and allergy friendly.
gluten free and dairy free strawberry shortcake ice cream sandwiches
In this series, I’m teaching you how to make healthier and allergy friendly ice cream sandwiches all summer and you don’t want to miss out! I have more delicious and unique recipes coming, so make sure you are subscribed to my newsletter or following me on Instagram, TikTok, and/or Pinterest so that you don’t miss a flavor. I can’t wait for you to make some of these healthy ice cream sandwiches. Make sure to share a photo on social media and tag me if you do make any!
gluten free and dairy free strawberry shortcake ice cream sandwiches
Strawberry shortcake ice cream bars were one of my favorites. I love the sweet strawberry ice cream and crunchy rice pop coating. The contrast in textures was always delicious. I knew I had to make an ice cream sandwich version for my series.
These Strawberry Shortcake Ice Cream Sandwiches are completely gluten free and dairy free and they can be made refined sugar free too. Since my entire platform is based off of creating healthier and allergy friendly versions of recipes, these homemade ice cream sandwiches are also lower in sugar than your average ice cream bar or sandwich while still maintaining all the flavor.
healthy strawberry shortcake ice cream sandwich
How to Make Strawberry Shortcake Ice Cream Sandwiches
To make the ice cream you’ll combine some of the strawberries, milk, sugar, and salt in a blender.
Gently heat the base over low heat until warm then mix part of the base with the starch and add it back in. Cook on low until the base has thickened. Whisk in the vanilla extract, let cool, and place in the fridge overnight
When ready to churn the ice cream, macerate the leftover strawberries with the honey. When the ice cream is almost done churning in your ice cream maker, add the macerated strawberries to mix in.
Cookie base
Beat together the melted butter and sugar until combined. Add the eggs and vanilla and mix until just combined.
Add the dry ingredients to the wet and mix until just combined.
Spread the batter out evenly over the baking pan and bake cookies for 10 minutes.
Let the base completely cool for at least an hour before assembling the sandwiches.
Assembly
Line a cutting board with plastic wrap and place half of the cookie base on top. Spread your ice cream evenly over the base.
Flip the other cookie half on top of the ice cream.
Line everything up then tightly wrap up the sandwiches in the plastic wrap.
Place the sandwiches in the freezer for AT LEAST 3 hours, preferably overnight to allow the ice cream to fully set.
While freezing, pulse the rice puffs, dried strawberries, and sugar together.
When ready, slice into 8 sandwiches and dip each side in the rice puff mixture. Enjoy!
healthy strawberry shortcake ice cream sandwich
Do They Have to be Strawberry Shortcake?
If you aren’t a big strawberry fan, I think raspberries would be a fantastic option! Raspberry shortcake ice cream… that sounds pretty good.
Can I Use Frozen Strawberries?
Frozen strawberries will work fine for making the ice cream, but I suggest letting them thaw first. If you don’t, it will take longer to heat up the ice cream base.
Do I Have to Make the Strawberry Ice Cream?
Nope! You can use your favorite store-bought strawberry ice cream if desired. You’ll need about 1.5 pints, so buy 2 for good measure 😉.
How To Serve and Store These Strawberry Shortcake Ice Cream Sandwiches
Serve: I like to let my ice cream sandwiches sit for a couple of minutes at room temperature to soften the ice cream, but that is a personal preference. Just don’t let them sit out too long or they’ll melt!
Store: Once you have sliced the ice cream sandwiches, wrap each individually in plastic wrap, parchment paper, or wax paper. You can then place all of the sandwiches into a large ziplock bag or freezer container and store in the freezer until ready to eat.
Strawberry Shortcake but in ice cream sandwich form! These ice cream sandwiches are completely gluten free, dairy free, and can be made refined sugar free. These are such a fun summer treat.
You need to make the ice cream ahead of time, preferably the day before.
Blend 2 cups of strawberries, the milk, and coconut sugar together in a high speed blender until combined.
Heat the ice cream base on medium-low until warm to the touch.
Whisk a half cup of the ice cream base with the 1/4 cup of tapioca starch until there are no lumps. Add this back to the base and continue to heat and whisk the base regularly until it begins to thicken (about 10 minutes).
Let the base cool then place in the fridge for at least 4 hours, preferably overnight.
When ready, churn your ice cream according to your ice cream makers directions.
While ice cream is churning, macerate the remaining strawberries with the honey and lemon juice. Mash them up until lightly chunky and blended with the honey.
When the ice cream is almost done, add your macerated strawberries to mix in.
Transfer the ice cream to a freezer safe container and freezer for a couple of hours until ready to use.
Sugar Cookie Base:
Beat together the melted butter and sugar until smooth.
Add the egg, egg yolk, and vanilla and mix until combined.
In a small bowl, whisk together the flour, starch, baking powder, and salt then add to the wet ingredients and mix until just combined.
Line a 9×13 or 10×15 baking tray with parchment paper then spread the sugar cookie base on the lined tray.
Bake for 10 minutes (do not over bake, it should seem not quite done).
Let cool completely before assembling the sandwiches.
Assembly
Make sure your ice cream is quite soft and pliable, but not totally melted when ready to assemble.
When ready to assemble, take a cutting board (that will fit in your fridge) and place 2 long pieces of plastic wrap in a cross over the cutting board.
Cut the cookie base in half and GENTLY transfer one half to the center of the cutting board (the base is fragile until frozen, so work carefully).
Scoop your ice cream onto the cookie base and spread evenly. Gently transfer the other half of the cookie base on top. Wrap the giant sandwich tightly with plastic wrap and place in the fridge for 4-6 hours, preferably overnight.
When ready, smash or pulse the freeze dried strawberries, rice crisps, and sugar together until you have a rough texture.
Slice your ice cream sandwiches and then dip each side in the rice crisp mixture. Serve immediately or wrap individually and keep frozen until ready to eat.
Notes
*If you don’t want to make your own ice cream, you can use 1.5 pints of store-bought strawberry ice cream.
Dairy free banana pudding ice cream is sandwiched between gluten free brown sugar cookies for the ultimate banana lover Banana Pudding Ice Cream Sandwich.
banana pudding ice cream sandwiches
Welcome to part 2 of my summer ice cream series! If you missed part 1, be sure to check out my recipe for gluten free and dairy free Classic Ice Cream Sandwiches. I’m teaching you how to make healthier and allergy friendly ice cream sandwiches this summer and you don’t want to miss out! I have a lot more delicious and unique recipes coming, so make sure you are subscribed to my newsletter or following me on Instagram, TikTok, and/or Pinterest so that you don’t miss a flavor. I can’t wait for you to make some of these healthy ice cream sandwiches. Make sure to share a photo on social media and tag me if you do make these!
These Banana Pudding Ice Cream Sandwiches are for my banana lovers. I’ll be honest, they have a strong banana flavor, so if that’s not for you, make these for someone who is a banana fan. I highly suggest reading the recipe notes below before diving into the recipe,as I share a lot of helpful information about how to adjust these sandwiches to your liking.
gluten free and dairy free banana pudding ice cream sandwiches
Blend the coconut milk, 2 bananas, cinnamon, and maple syrup in a blender until smooth.
Add the ice cream base to a sauce pan and heat over low heat until warm to the touch.
Take 1/2 cup of the base and whisk it with the egg yolks or the tapioca starch. Add this mixture back to the base in the sauce pan and warm on low until it begins to thicken and mixture coats the back of a spoon.
Remove from heat and whisk in the salt and vanilla. Let mixture cool at room temperature before transferring to the fridge to fully cool. Then use your ice cream maker to make the ice cream.
Sugar Cookie Base
Beat together the melted butter, sugar, and molasses until combined. Add the eggs and vanilla and mix until just combined.
Add the dry ingredients to the wet and mix until just combined.
Spread the batter out evenly over the baking pan and bake cookies for 10 minutes.
Let the base completely cool for at least an hour before assembling the sandwiches.
Assembly
Line a cutting board with plastic wrap and place half of the cookie base on top. Spread your ice cream evenly over the base.
Flip the other cookie half on top of the ice cream.
Line everything up then tightly wrap up the sandwiches in the plastic wrap.
Place the sandwiches in the freezer for AT LEAST 3 hours, preferably overnight to allow the ice cream to fully set.
When ready, slice into 8 sandwiches and enjoy!
gluten free and dairy free banana pudding ice cream sandwiches
Important Recipe Notes
Cookie Base
If you prefer a thick cookie with less ice cream, feel free to either spread the cookie base into a smaller pan before baking OR double the recipe for some very thick cookies! I wanted to highlight the banana pudding ice cream in this recipe since that is the star of the show, but if you want a more subtle flavor, try one of those adaptations.
Can I Make Vegan Ice Cream Sandwiches?
Although you can make and use a vegan ice cream in these gluten free ice cream sandwiches, I have not tested a vegan version of the cookie base. I share in the recipe that you can use tapioca or arrowroot starch instead of egg yolks to keep the ice cream vegan. The gluten free cookie does require eggs, though. If you try making a vegan version, please leave a comment and let us know how it went!
What If I Don’t Have an Ice Cream Maker?
Although an ice cream maker helps with consistency, you can always put the base into a freezer safe dish and whisk it every 30 minutes until it freezes. It won’t be quite as smooth, but it works in a pinch. This method is a little more time intensive as you do want to keep stirring the ice cream.
How To Serve and Store These Ice Cream Sandwiches
Serve: I like to let my ice cream sandwiches sit for a couple of minutes at room temperature to soften the ice cream, but that is a personal preference. Just don’t let them sit out too long or they’ll melt!
Store: Once you have sliced the ice cream sandwiches, wrap each individually in plastic wrap, parchment paper, or wax paper. You can then place all of the sandwiches into a large ziplock bag or freezer container and store in the freezer until ready to eat.
Dairy free banana pudding ice cream is sandwiched between gluten free brown sugar cookies for the ultimate banana lover Banana Pudding Ice Cream Sandwich.
Blend the coconut milk, 2 bananas, cinnamon, and maple syrup in a blender until smooth.
Add the ice cream base to a sauce pan and heat over low heat until warm to the touch.
Take 1/2 cup of the base and whisk it with the egg yolks or the tapioca starch. Add this mixture back to the base in the sauce pan and warm on low until it begins to thicken and mixture coats the back of a spoon. DO NOT let the mixture boil or heat too quickly, especially if using egg yolks (this will scramble the eggs).
Remove from heat and whisk in the salt and vanilla. Let mixture cool at room temperature before transferring to the fridge to fully cool. This takes 2-3 hours, but it is preferable if you can leave it overnight.
When ice cream base is cooled, add to your ice cream maker according to manufacturers directions. Near the end, add 1 chopped banana and allow it to mix in. Transfer ice cream to a freezer safe container and place in the freezer until ready to use.
Sugar Cookie Base
Beat together the melted butter, sugar, and molasses until combined. Add the eggs and vanilla and mix until just combined.
Add the dry ingredients to the wet and mix until just combined. The batter will be sticky.
Line a 9×13 or 10x15inch baking pan with parchment paper. Spread the batter out evenly over the baking pan, trying to get even edges and a nice thin layer. You will probably need to use your hands to help spread the batter out. Dip them in oil or cold water to help with sticking.
Bake the cookie base for 10 minutes. It might seem like it needs one more minute, don't do it. Over baking will lead to dry and crumbly cookies.
Let the base completely cool for at least an hour before assembling the sandwiches.
Assembly
Pull your ice cream out of the freezer 10-30 minutes before ready to assemble if it has been fully frozen. You don't want it to be melted, but it should be very soft and spreadable.
Place a medium cutting board or flat plate that is freezer safe (and fits into your freezer- check this before starting!) on the counter. Next, place two long pieces of plastic wrap in a cross over the cutting board.
Trim the edges of your ice cream sandwich cookie base if desired then cut in half. GENTLY slide one half into the middle of your cutting board/plastic wrap. Spread your homemade ice cream over one half of the cookie base. Work gently and use as much or as little ice cream as you want. I used a thick layer of ice cream to highlight the banana pudding flavor!
Adding the top part of the cookie is a little hard since it is fragile, but do your best to flip the other half of the cookie base onto the top of your ice cream.
Line everything up then tightly wrap up the sandwiches in the plastic wrap. Wrapping tightly holds everything together while the ice cream is soft. The plate/cutting board provides a sturdy support as the sandwiches freeze.
Place the sandwiches in the freezer for at least 4-6 hours, preferably overnight to allow the ice cream to fully set.
When ready, slice into 8 sandwiches. I like to wrap each sandwich individually in plastic wrap or parchment paper then store in a freezer safe bag or container until ready to eat. Pull one out on a hot summer afternoon and enjoy!
These homemade Ice Cream Sandwiches taste just like the classic. Dairy free ice cream is sandwiched between a gluten free chocolate cookie base and just like when you are a kid, it is stick to your fingers delicious!
gluten free ice cream sandwich
Welcome to my Ice Cream Sandwich series! I am so excited about this one. What’s summer without a delicious ice cream sandwich? Not as enjoyable, that’s what. So join me for this series where I’ll be sharing a new ice cream sandwich flavor each week. We are kicking things off with the classic, but I have a ton of fun and unique flavor combos coming. And every single sammie will be gluten free, dairy free, and refined sugar free.
I’m teaching you how to make healthier and allergy friendly ice cream sandwiches this summer and you don’t want to miss out! Make sure you are subscribed to my newsletter or following me on Instagram, TikTok, and/or Pinterest so that you don’t miss a flavor. I can’t wait for you to make some of these healthy ice cream sandwiches. Make sure to share a photo on social media and tag me if you do make these!
If you’re making homemade ice cream, be sure to make it ahead of time.
For the cookie base, preheat the oven to 350F.
Whisk the flours, cocoa powder, baking powder, and salt together in a bowl and set aside.
Beat together the melted butter and sugar until combined. Add the egg and egg yolk, vanilla extract, and milk, and beat to combine.
Add the dry to the wet and mix until just combined.
Line a baking sheet with parchment paper then spread the batter over the baking sheet evenly.
Bake for 10 minutes then let cool completely before cutting in half and sandwiching ice cream between the two halves.
Wrap tightly in plastic wrap and place in the freezer to set for at least 3 hours, preferably overnight before cutting.
homemade ice cream sandwiches
Ice Cream Sandwich Ingredient Notes
Gluten free ice cream sandwiches are not the easiest to make. It took 4 tries before I nailed the cookie base. The cookies can’t be too firm and dry, nor can they be too light and fluffy, so ingredient substitutions aren’t recommended. There are a few swaps you can make if necessary, though.
Flour: I use my favorite King Arthur 1:1 Gluten Free Flour in this recipe. I have not tested it with any other gluten free flours. I find King Arthur works best in gluten free baking, but make sure to use a 1:1 gluten free flour substitute if you try a different flour variety. I have not tested a Paleo version of this recipe.
Butter: I used Miyoko’s vegan butter in this recipe which worked perfectly. Regular butter would also work if you can tolerate dairy. Melted coconut oil should also work in this recipe.
Sugar: To keep these ice cream sandwiches refined sugar free and slightly healthier, I used coconut sugar. Coconut sugar can behave slightly differently than other sugars. I have not tested any other sugars in this recipe, but I *think* white sugar would work fine. If you try it, leave a comment and let me know how it went!
Milk: Any milk should do- vegan or otherwise!
What Ice Cream Should I Use?
I used my homemade vanilla ice cream in this recipe, but you can totally use whatever vanilla ice cream (or mint or chocolate chip!) that you want. You’ll need about a pint and a half of ice cream (or the full 2 pints if you like a thick ice cream layer). These days, vegan ice cream is expensive, so I like to make it at home for half the cost.
My homemade ice cream has both a dairy free and fully vegan option to fit your needs.
Can I Make Vegan Ice Cream Sandwiches?
Although you can make and use a vegan ice cream in these gluten free ice cream sandwiches, I have not tested a vegan version of the cookie base. The cookie does require eggs. If you try making a vegan version, please leave a comment and let us know how it went!
homemade gluten free ice cream sandwiches
How To Serve and Store These Ice Cream Sandwiches
Serve: I like to let my ice cream sandwiches sit for a couple of minutes at room temperature to soften the ice cream, but that is a personal preference. Just don’t let them sit out too long or they’ll melt!
Store: Once you have sliced the ice cream sandwiches, wrap each individually in plastic wrap, parchment paper, or wax paper. You can then place all of the sandwiches into a large ziplock bag or freezer container and store in the freezer until ready to eat.
These homemade ice cream sandwiches taste like the classic, but are gluten free, dairy free, and refined sugar free. Delicious vanilla ice cream is sandwiched between stick to your fingers chocolate cookie, just like when you were a kid!
If you are making your own ice cream, be sure to make this ahead of time so it is ready to go. You will want to take the ice cream out about 10-30 minutes before ready to use (depending on how hot your kitchen is) so it is nice and soft.
Cookie Base
Preheat oven to 350F.
Whisk the flours, cocoa powder, baking powder, and salt together in a bowl and set aside.
Beat the melted butter and sugar together until combined. Add the egg, egg yolk, milk, and vanilla and beat to combine.
Add the dry ingredients to the wet and beat on low until just combined.
Line a 10x15inch baking pan with parchment paper (You could get away with using a bigger pan and not spreading the batter all the way out or use a 9×13 inch baking dish. Your cookies will just be slightly thicker and sandwiches slightly smaller).
Spread the batter out evenly over the baking pan, trying to get even edges and a nice thin layer.
Bake the cookie base for 10 minutes.
Let the base completely cool for at least an hour before assembling the sandwiches.
Assembly
Pull your ice cream out of the freezer 10-30 minutes before ready to assemble. You don't want it to be melted, but it should be very soft and spreadable.
Place a medium cutting board or flat plate that is freezer safe (and fits into your freezer- check this before starting!) on the counter. Next, place two long pieces of plastic wrap in a cross over the cutting board.
Trim the edges of your ice cream sandwich cookie base if desired then cut in half. GENTLY slide one half into the middle of your cutting board/plastic wrap.
Spread your homemade ice cream or about 1.5-2 pints of vanilla ice cream of choice over one half of the cookie base. Work gently and use as much or as little ice cream as you want. I like about an inch thick of ice cream.
Adding the top part of the cookie is hard since it is fragile, but do your best to flip the other half of the cookie base onto the top of your ice cream. Line everything up then tightly wrap up the sandwiches in the plastic wrap. Wrapping tightly holds everything together while the ice cream is soft. The plate/cutting board provides a sturdy support as the sandwiches freeze.
Place the sandwiches in the freezer for at least 4-6 hours, preferably overnight to allow the ice cream to fully set.
When ready, slice into 8 sandwiches.
I like to wrap each sandwich individually in plastic wrap or parchment paper then store in a freezer safe bag or container until ready to eat. Pull one out on a hot summer afternoon and enjoy!
This homemade Dairy Free Vanilla Ice Cream is the perfect summer treat! It’s easy, allergy friendly, and only a handful of ingredients, plus it can be made completely vegan.
dairy free vanilla ice cream
Summer calls for ice cream, right? Well, anytime calls for ice cream really ;), but summer does 100%. I got an ice cream maker for Christmas and I’ve been a bit obsessed. I haven’t made anything too fancy yet, but I have a lot of ideas in mind. I was craving just a good, basic vanilla ice cream recently so I had to share the recipe.
The best part about this homemade ice cream is that it fits most diets! It can be made vegan, it’s gluten free, dairy free, refined sugar free, nut free, Paleo, and can be made AIP. This is just your reminder that you can eat amazing, fun foods no matter what your food allergies are! My website is packed with allergy friendly recipes, so make sure to explore because I promise there is something for everyone here.
dairy free vanilla ice cream
How to Make Dairy Free Ice Cream
In this recipe, I share both a more traditional version made with egg yolks and a completely vegan option.
Blend the coconut milk, maple syrup, sugar, and seeds from the vanilla bean in a blender until combined.
Transfer the mixture to a saucepan and heat over medium-low heat. While your base begins to heat, whisk your egg yolks together in a small bowl. When the mixture is warm to the touch but not hot, mix 1/4 cup of the ice cream base with the egg yolks OR starch. Whisk to combine then add it to the base in the saucepan.
Stirring occasionally, heat your entire ice cream mixture until it just begins to thicken slightly and the mixture coats the back of a spoon. This will take about 10 minutes, depending on your stove.
Once it has reached the right consistency, let cool at room temperature before placing in the fridge to finish cooling.
Once your base has cooled, add it to your ice cream maker following the manufacturers directions. I’ve found that it takes 15-20 minutes for my ice cream to churn, at which point you usually have a soft serve consistency. Transfer to an ice cream container, freezer safe glass dish, or loaf pan lined with parchment paper (top with wax paper or plastic wrap pressed against the ice cream) and leave in the freezer for several hours or overnight to harden completely.
dairy free vanilla ice cream
Dairy Free Ice Cream Notes
Ingredients:
This recipe uses coconut milk as the base to provide that creamy, milky flavor.
To create more a custard, you can use egg yolks in this recipe, but to keep it completely vegan, I provide an alternative with tapioca starch.
I use a combination of coconut sugar and maple syrup to sweeten this ice cream, but you can always use just one. Since both of these sweeteners are brown, they can add a bit of color to the ice cream. If you want a more pure white, use white sugar!
What if I don’t have an ice cream maker?
If you don’t have an ice cream maker, you can always put the base into a freezer safe dish and whisk it every 30 minutes until it freezes. It won’t be quite as smooth, but it works in a pinch. This method is a little more time intensive as you do want to keep stirring the ice cream.
Why use egg yolksor starch?
Egg yolks or starch help the ice cream get that smooth, creamer texture without just being a frozen solid milk cube. They allow the ice cream to have some give and softness to it. Homemade ice cream is never quite as soft as store bought due to all the additives and gums they add, but we can at least soften it up a bit at home.
1/2-1vanilla beandepending on how strong you like the vanilla flavor
1/4tspsaltI like using a thick flaked salt
1/4cuptapioca or arrowroot starchOR 4 egg yolks
2tspvanilla extract
Instructions
Blend the coconut milk, maple syrup, sugar, and seeds from the vanilla bean in a blender until combined. Or whisk them well in a saucepan.
Transfer the mixture to a saucepan and heat over medium-low heat. While your base begins to heat, whisk together the egg yolks in a small bowl. When the base is warm to the touch, but not hot, add 1/4 cup to the egg yolks OR to the starch and whisk to combine. Add this back to the base in the saucepan.
Stirring occasionally, heat your entire ice cream mixture until it starts to thicken slightly. It should coat the back of a spoon when ready. This will take about 10 minutes, depending on your stove.
Turn off the heat and let the mixture cool for about 20 minutes at room temperature before transferring to the fridge to cool off completely.
Once your base has cooled, add it to your ice cream maker following the manufacturers directions. I’ve found that it takes 15-20 minutes for my ice cream to churn, at which point you usually have a soft serve consistency. Transfer to an ice cream container, freezer safe glass dish, or loaf pan lined with parchment paper (top with wax paper or plastic wrap pressed against the ice cream) and leave in the freezer for several hours or overnight to harden completely.
I suggest taking the ice cream out 5-15 minutes (depending on the temp in your house and how soft you like your ice cream) before serving so it can soften enough to scoop.
Delicious Gluten Free Raspberry Scones with a crumble topping and sweet cream drizzle. You’ll love this healthier and allergy friendly scone recipe!
gluten free raspberry scones
I think this is my favorite scone recipe I’ve made to date! First of all, I love berries. Second of all, I love a good crumble. Lastly, add a sweet glaze? I’m sold! These healthier scones are perfection with a cup of tea. They are completely gluten free, dairy free, and refined sugar free.
gluten free raspberry and cream scones
Gluten Free Raspberry and Cream Scones
Gluten Free Scone Ingredients:
Scones
1:1 gluten free flour
Baking powder
Salt
Coconut sugar
(Vegan) butter
egg
(Vegan) yogurt or coconut cream
Vanilla extract
Frozen raspberries, tossed in 1 Tbsp of flour
Crumble Topping
1:1 gluten free flour
Coconut sugar or white sugar
Cinnamon
Butter or coconut oil
Sweat Cream Drizzle
Powdered sugar
Yogurt or coconut cream
Instructions:
Whisk together the flour, baking powder, sugar and salt for the scones.
Whisk together the egg, vanilla extract, and yogurt/coconut cream and set aside.
Cut butter into flour mixture until you have a sand-like texture.
Add the remaining wet ingredients and use a fork to combine the dough until it holds together.
Mix in your raspberries then form the dough into a disk on a parchment lined baking sheet. The disk should be about 8-9 inches in diameter and about an inch thick. Place the dough in the fridge for 30 minutes.
While dough rests, make your crumble topping by mixing all crumble ingredients together with a fork.
Preheat the oven to 350F.
When ready to bake, top the scones with the crumble topping, pressing down gently. Slice the dough into 8 scones and separate them on the baking sheet. They will expand during baking.
Bake for ~30 minutes until golden.
Let cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.
When ready to serve, mix together 1/4 cup of powdered sugar with 1 Tbsp of yogurt/coconut cream until you have a thin mixture. Add more yogurt if it is too thin. Drizzle over the scones and enjoy!
gluten free raspberry scones
Gluten Free Scone Recipe Notes
Can I make this recipe Paleo? I have not tested a Paleo version of this recipe. I have a feeling cassava flour would work well as a substitute, but cannot guarantee that. If you try it, leave a comment with how it went!
Can I make this recipe vegan? I have not tested an egg substitute for this recipe, but I do use vegan butter and yogurt to keep these scones dairy free.
Can I use fresh raspberries? Frozen berries are preferred for this recipe as fresh berries tend to be too fragile and will get squished when mixing the dough,
Can I use other berries? Yes! Diced strawberries would work and any other frozen berry should be fine.
What if I don’t have powdered sugar? You can make your own! Just blend 1 cup of sugar (I use coconut sugar to keep it refined sugar free) and 1 tbsp. of starch (arrowroot, tapioca, corn) until you have a fine powder.
gluten free healthy raspberry and cream scones
More Scone Recipes
If you are looking for more delicious scones, I’ve got a few recipes for you. The first recipe is for my cinnamon lovers. The second is for my autoimmune paleo babes who still need a fully grain free option.
Gluten free raspberry scones are topped with a crumble topping and finished off with a sweat cream drizzle. These delicious scones are also dairy free, nut free, and refined sugar free. They make a delicious snack, breakfast, or dessert!
1/4cuppowdered sugar*see notes above for making your own with coconut sugar
1-2Tbspyogurt or coconut cream
Instructions
Whisk together the flour, baking powder, sugar and salt for the scones and place in the fridge.
Whisk together the egg, vanilla extract, and yogurt/coconut cream and set aside.
Cut your butter into cubes and add it to the flour mixture. Use a pastry cutter or fork to cut in the butter until you have a sand like texture, with little pea-sized bits of butter (the butter should be mostly broken down, but not melted).
Add the remaining wet ingredients and use a fork to combine the dough until it holds together. If it is not coming together, add more yogurt/coconut cream 1 Tbsp at a time.
Mix in your raspberries then form the dough into a disk on a parchment lined baking sheet. The disk should be about 8-9 inches in diameter and about an inch thick. Place the dough in the fridge for 30 minutes.
While dough rests, make your crumble topping by mixing all crumble ingredients together with a fork.
Preheat the oven to 350F.
When ready to bake, top the scones with the crumble topping, pressing down gently. Slice the dough into 8 scones and separate them on the baking sheet. They will expand during baking.
Bake for ~30 minutes until golden.
Let cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.
When ready to serve, mix together 1/4 cup of powdered sugar with 1 Tbsp of yogurt/coconut cream until you have a thin mixture. Add more yogurt if it is too thin. Drizzle over the scones and enjoy!
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
