Delicious vanilla ice cream glutenfree and lactose free recipe. Enjoy this amazing ice cream anytime. Easy ice cream recipe – no ice cream maker needed.

Helado de vainilla sin gluten

It’s not easy to find a homemade ice cream recipe that doesn’t require an ice cream maker. And it’s even harder when you also want it to be gluten and lactosefree. But don’t worry, you don’t need an ice cream maker for this recipe.

I did several tests to find a recipe that’s very, very easy to make at home and gives a delicious result. You can also add whatever toppings you want, and if you want to make it without eggs, I’ll give you some tips on how to replace them.

The only downside is that you’ll have to wait a few hours for the ice cream to reach the right consistency and cool. But it’s worth the wait because you get delicious ice cream for a hot summer afternoon.

TIPS for the best Vanilla ice cream- glutenfree and lactosefree

Make your own vanilla ice cream glutenfree at home this summer.


Vanilla ice cream glutenfree
  1. Powdered sugar
    For a creamy ice cream texture, use powdered sugar or invert sugar.
  2. My recipe for caramel bars
    You can add cookies or crackers you already have at home, or crushed caramel bars to the ice cream.
  3. Let cool for a few hours
    To get a good ice cream texture, you need to be patient and wait for the ice cream to cool well before eating it.
  4. Sweeten your ice cream with Licaonat The best additions to vanilla ice cream are caramel and chocolate. Licaonat is a natural and artisanal vegan liquid cocoa that’s gluten and dairy free and perfect for adding more flavor to your ice cream. Discover it here! (You can also find Licaonat on Amazon)

See how easy it’s to add a little licaonat

How to prepare this Vanilla ice cream- glutenfree

All ingredients for the Vanilla ice cream -glutenfree and lactosefree

You can use either whipping cream or cream (for cooking) with less than 30% fat.

Tip: Prepare your own powdered sugar at home (it’s very easy to make and much cheaper).

Helado de vainilla sin gluten

Step by step to prepare vanilla ice cream –glutenfree

Preparing this ice cream is very easy, but it’ll take some time in the freezer once you make it.

To make this ice cream, first you need to boil the egg and sugar in a water bath. Put a pot of water on the stove and bring the water almost to a boil.

Turn off the heat and put a large bowl on the pot, add the powdered sugar, the water and the egg yolks. Beat very well with an electric whisk. Beat at full power for about 8 minutes, until doubled in volume and the mixture has a very creamy consistency with lots of air. Place the bowl in the fridge to cool.

While the previous mixture is cooling, pour the cream into a bowl.

Take the creamy sugar-egg mixture from the fridge and add it to the cream-cream cheese mixture. Beat well until you have a creamy mixture. Chop the caramel homade bars into small pieces (you can put a few bars in a Ninja type food processor or Thermomix and blend on medium speed for about 5 seconds until you see the bars have turned into small pieces. Here’s the recipe for glutenfree caramel bars.

*You can also add chocolate chips, caramel or any kind of cookies or crackers you’ve at home.

Finally, add the caramel bar or cookie pieces to the ice cream, mix, and pour into a glass dish (if you’ve individual ice cream molds, you can run a little of the mixture into each ice cream mold).

Chill for at least 6- 8 hours. Take the ice cream out of the freezer a few minutes before serving. Serve the ice cream with some Licaonat.

Vanilla ice cream glutenfree

FAQ

Can the egg be substituted?

Yes, you can replace the 3 egg yolks with 1 big and ripe banana (it won’t be exactly the same, but it’ll also be very good).

Can the vanilla essence be replaced with another ingredient?

No, to make vanilla ice cream you need vanilla extract. You can use vanilla sugar or vanilla paste, but the best is vanilla essence.

Click here to see the full recipe of caramel bars

Can I make less ice cream?

Yes, you can! For a small dish or plate you can make these proportions:

What kind of cream should you use?

You can use either whipped cream (with more than 30% fat) or cream with less fat, about 10% fat.

You can also use my recipe for gluten-free cookies. Click here.

Can I substitute the cream?

Yes, you can replace it with Greek yogurt and increase the amount of cream cheese.

Can I replace the cream cheese?

Yes, you can replace it with Greek yogurt or cream.

Vanilla ice cream

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Yield: 8
Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 6 hours
Total Time: 6 hours 30 minutes

Glutenfree and lactosefree delicous vanilla recipe

Ingredients

  • 6 egg yolks
  • 60 ml water
  • 150 gr powdered sugar
  • 300 ml cream (lactose-free)
  • 100 gr cream cheese (philadelphia type lactose free)
  • 1 tablespoon of vanilla essence to taste
  • cookies or cookie and caramel bars, chopped
  • Licaonat to sweeten

Instructions

  1. Preparing this ice cream is very easy, but it'll take some time in the freezer once you make it.
  2. To make this ice cream, first, you need to boil the egg and sugar in a water bath. Put a pot of water on the stove and bring the water almost to a boil.
  3. Turn off the heat and put a large bowl on the pot, add the powdered sugar, the water and the egg yolks. Beat very well with an electric whisk. Beat at full power for about 8 minutes, until doubled in volume and the mixture has a very creamy consistency with lots of air. Place the bowl in the fridge to cool.
  4. While the previous mixture is cooling, pour the cream into a bowl*
  5. *If you're using the cream for cooking (with less than 30% fat): Add the cream, cream cheese, vanilla essence, and about 1 to 2 tablespoons of powdered sugar to taste in the bowl. Beat very well until all ingredients are incorporated and creamy consistency is reached. Taste the mixture and add more sugar if you want it sweeter (remember that more ingredients will need to be added to the ice cream, so it's best to wait until the end to add more sugar).
  6. *If you're using whipped cream (with more than 30% fat): Put the whipped cream and 1 to 2 tablespoons of powdered sugar to taste in a large bowl. Beat them with an electric mixer until the cream is whipped. When the cream is whipped, gradually add the cream cheese.
  7. Take the creamy sugar-egg mixture from the fridge and add it to the cream-cream cheese mixture. Beat well until you have a creamy mixture.
  8. Chop the caramel homade bars into small pieces (you can put a few bars in a Ninja type food processor or Thermomix and blend on medium speed for about 5 seconds until you see the bars have turned into small pieces. Here's the recipe for glutenfree caramel bars.*You can also add chocolate chips, caramel or any kind of cookies or crackers you've at home.
  9. Finally, add the caramel bar or cookie pieces to the ice cream, mix, and pour into a glass dish (if you've individual ice cream molds, you can run a little of the mixture into each ice cream mold).
  10. Chill for at least 6- 8 hours. Take the ice cream out of the freezer a few minutes before serving. Serve the ice cream with some Licaonat.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 194mgSodium: 97mgCarbohydrates: 29gFiber: 0gSugar: 26gProtein: 4g
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