Before I had my son, I never really thought much about food allergies. But when we found out he was both gluten and dairy sensitive, desserts suddenly became a challenge. I wasn’t about to give up our family’s tradition of after-dinner ice cream. So, I started testing dairy free bases and gluten-free ingredients—and after some trial and error, I finally landed on this homemade gluten and dairy free ice cream recipe that delivers the same rich, smooth, and indulgent flavor as the original.
Whether you’re new to dairy free desserts or just craving something cold on a hot day, this homemade gluten and dairy free ice cream is the one to try. It’s smooth, scoopable, and perfect for families dealing with food sensitivities. I’m going to walk you through the simple steps to make creamy homemade gluten and dairy free ice cream—from the best plant-based milks to creative mix-ins and how to get that perfect texture. No expensive equipment needed. Just real ingredients and joy in every scoop.
Table of Contents
Why This Homemade Gluten and Dairy Free Ice Cream Works
Choosing the Right Dairy-Free Milk Base
If you want creamy, scoopable homemade gluten and dairy free ice cream, the base is everything. A rich combo of full-fat canned coconut milk and unsweetened oat milk creates the perfect balance of fat and smoothness. Coconut milk delivers that thick, luscious texture, while oat milk prevents iciness without overpowering the flavor.
Avoid using thin plant milks like almond or rice milk on their own—they don’t create the body needed for homemade gluten and dairy free ice cream. For even more creaminess, try blending in soaked cashews or a tablespoon of almond butter. In our house, the almond butter swirl version disappears first!
Be sure to shake the coconut milk can before opening to mix the cream and water. If it’s separated, give it a quick blend. This step makes your ice cream base consistently creamy. A pinch of salt is optional but adds depth, especially if you’re using maple syrup or agave as sweeteners.
Naturally Gluten-Free Sweeteners and Add-Ins
In any gluten free ice cream, you need to be cautious—not all vanilla extracts or cocoa powders are created equal. I stick with naturally gluten-free, whole-food sweeteners like maple syrup or pure honey. They dissolve easily into your base and freeze beautifully.
Want to mix things up? Crushed air fried banana chips or chunks of paleo Mexican brownies are fun gluten-free add-ins. For a fruity twist, swirl in pureed mango or strawberries. Just avoid juicy fruits with high water content—they make your homemade gluten and dairy free ice cream turn icy.
Keeping your ingredients clean and allergen-friendly doesn’t mean sacrificing flavor. With the right milk combo, natural sweeteners, and thoughtful mix-ins, you’ll create a dessert that’s simple, craveable, and family approved.
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Homemade Gluten and Dairy Free Ice Cream
- Total Time: 4 hours
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Creamy homemade gluten and dairy free ice cream made with coconut and oat milk, naturally sweetened with maple syrup.
Ingredients
1 can full-fat coconut milk
1 cup oat milk (unsweetened)
⅓ cup maple syrup
1 tbsp vanilla extract (gluten-free)
Pinch of sea salt
Instructions
1. Combine all ingredients in a blender and blend until smooth.
2. Pour into a shallow freezer-safe container.
3. Cover with plastic wrap touching the surface to prevent ice crystals.
4. Freeze for 3–4 hours, stirring every 45 minutes.
5. Let sit 10 minutes before scooping.
Notes
Use a metal container for faster freezing.
Customize with cookie crumbles, chocolate chips, or fruit swirls.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Ice Cream
- Method: No-Churn
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 scoop
- Calories: 180
- Sugar: 14g
- Sodium: 20mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
How to Make Homemade Gluten and Dairy Free Ice Cream Step by Step
Gather Your Gluten and Dairy Free Ingredients
Here’s everything you need to make a Homemade Gluten and Dairy Free Ice Cream. You probably already have most of it on hand if you’ve been baking gluten and dairy free.
| Ingredient | Notes |
|---|---|
| 1 can full-fat coconut milk | Shake well; chilled preferred |
| 1 cup oat milk (unsweetened) | Or almond/cashew milk for variation |
| ⅓ cup maple syrup | Or honey, agave, or coconut sugar |
| 1 tbsp vanilla extract | Gluten-free certified |
| 1 pinch sea salt | Optional but recommended |
You can also stir in gluten-free add-ins like air fried cinnamon banana chips or swirl in strawberry puree after the base is chilled.
Easy Freeze Method Without an Ice Cream Maker
No need to stress if you don’t have an ice cream maker at home. I’ll show you how to get creamy results without one.
- In a blender, combine the coconut milk, oat milk, maple syrup, vanilla, and salt.
- Blend until silky smooth—about 30 seconds. This helps emulsify the fat and liquid.
- Transfer the mixture into a wide, shallow dish—metal loaf pans are ideal, as they help it freeze more quickly.
- Cover with plastic wrap, pressing it directly on top to prevent ice crystals.
- Place in the freezer for 3 to 4 hours, making sure to stir with a fork every 45 to 60 minutes to break up any ice crystals. This breaks up ice and mimics churning.
- After the mixture is completely frozen, allow it to rest at room temperature for about 10 minutes before serving.
Want to make it extra special? Pair a generous scoop with a freshly baked slice of warm gluten and dairy free tres leches cake—the blend of temperatures and textures creates pure dessert magic.
This simple no-churn technique creates smooth, scoopable ice cream—no special equipment or rare ingredients required. Best of all, it’s easy to adapt to match your taste preferences and dietary goals every single time.
Flavor Variations for Homemade Gluten and Dairy Free Ice Cream
Kid-Friendly Flavors That Don’t Sacrifice Creaminess
When you’re making dairy free ice cream at home, the options are endless. But if you’re feeding picky eaters (or just craving something nostalgic), these flavors are surefire wins. Start with the vanilla base from Part 2, then swirl in your favorite gluten free mix-ins.
- Chocolate Fudge Swirl: Add 2 tablespoons of unsweetened cocoa powder and swirl in melted dairy-free dark chocolate before freezing. Kids go wild for this one.
- Strawberry Shortcake: Mix in chopped strawberries and crumbled gluten-free vanilla cookies.
- Cookie Dough: Fold in spoonfuls of gluten-free edible cookie dough after blending the base. Chill until scoopable.
- Churro Crunch: Stir in crushed churro cheesecake bars for cinnamon-spiced bites in every scoop.
Each variation keeps your ice cream gluten and dairy free while packing in flavor and fun. These combinations also store well for up to two weeks in a sealed container—though in my house, it never lasts that long!
Tropical & Gourmet Twists for Grown-Up Taste Buds
If you’re craving something a little more refined, these upgrades bring a gourmet vibe to your Homemade Gluten and Dairy Free Ice Cream. These versions are perfect for dinner parties, or for moms like me who want to treat themselves after the kids go to bed.
- Mexican Vanilla & Toasted Coconut: Add a splash of Mexican vanilla extract and fold in toasted unsweetened coconut flakes before freezing. This combo pairs beautifully with Mexican lime icebox cake.
- Café de Olla Inspired: Steep 1 tablespoon of ground coffee with a cinnamon stick in hot oat milk, then strain and cool before blending into your base.
- Turn up the heat with a bold twist: mix in a dash of cayenne or chili powder along with a teaspoon of cinnamon to your chocolate version for a rich, spicy-sweet flavor punch.
- Tamarind Swirl: For a sweet-and-sour punch, drizzle in tamarind paste sweetened with agave. It’s a bold, tangy surprise in every bite.
Try serving these versions alongside gluten-free conchas or your favorite paleo treat. These flavors highlight how vibrant and creative dairy free ice cream can be—no compromise needed.
Storing, Serving & Troubleshooting Homemade Gluten and Dairy Free Ice Cream
How to Store for Maximum Creaminess
Storing Homemade Gluten and Dairy Free Ice Cream correctly is key to keeping it creamy and scoopable. Without traditional cream and eggs, this version can firm up faster in the freezer. But don’t worry—it’s easy to keep it soft and delicious with these tips:
- Always cover tightly with plastic wrap or a lid to prevent freezer burn.
- Use a shallow metal or glass container for faster, even freezing and easier scooping.
- Allow the ice cream to rest at room temperature for 8 to 10 minutes before scooping to achieve the ideal creamy texture.
You can keep your homemade gluten and dairy free ice cream fresh for up to two weeks. If it starts to get icy, just blend the mixture again and refreeze—it works surprisingly well.
Pair a scoop with something warm and soft, like a slice of lemon sopapilla cheesecake or some ferrero rocher tres leches cake for contrast. It’s the kind of dessert combo that satisfies everyone at the table—even those not avoiding dairy or gluten.
Troubleshooting Common Texture Problems
Even with the best ingredients, you might run into little hiccups. Here’s how to fix them without tossing your batch.
- Too Icy: This usually means your fat-to-liquid ratio is off. Next time, use more full-fat coconut milk or add 1–2 tablespoons of nut butter.
- Not Sweet Enough: Taste your base before freezing. You can always add more maple syrup or a soft medjool date during blending.
- Crumbly or Hard: Stir in 1 teaspoon of vodka or gluten-free vanilla extract. Alcohol lowers the freezing point for a softer texture.
- Separation: If your mixture looks grainy, re-blend before freezing. This re-emulsifies the fats and prevents icy patches.
Making homemade gluten and dairy free ice cream might feel intimidating at first, but once you understand the balance of fat, sweetness, and mix-ins, it becomes second nature. It’s a treat you can feel good about—and serve with pride.
Conclusion: A Scoop of Joy Without the Allergens
When I first set out to make homemade gluten and dairy free ice cream, I thought it would be bland or full of compromise. But the truth is, it turned into one of the most delicious and rewarding desserts I’ve ever made. Whether you’re avoiding allergens or just want a clean, simple treat, this recipe brings the magic of ice cream back—one creamy, satisfying spoonful at a time. From mix-ins to flavors, storage to scoopability, you’ve got all the tools to create a freezer-friendly treat that’s big on flavor and free of worry. Ready to try your first batch? Trust me—it won’t be your last.
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Which ice cream is dairy free and gluten free?
Many store-bought brands offer dairy free and gluten free options, like So Delicious or NadaMoo. But the safest way to enjoy it is to make it at home, like this homemade gluten and dairy free ice cream, using pure, whole ingredients and no questionable additives.
Can Dairy Queen make a gluten free ice cream cake?
Dairy Queen does offer gluten-free-friendly items, but their kitchens aren’t allergen-free. Cross-contamination is a risk. For those with celiac disease or dairy sensitivity, it’s safer to make your own version using gluten free cake layers and dairy free ice cream like the one in this recipe.
What can I make that is gluten free and dairy free?
There’s a lot you can enjoy: paleo Mexican brownies, air fried banana chips, or even gluten and dairy free tres leches cake. This homemade ice cream is another versatile base you can flavor dozens of ways.
What is the best non-dairy milk for homemade ice cream?
The best combo is full-fat canned coconut milk with a second milk like oat or cashew. Coconut milk adds creaminess, while oat milk improves texture. Avoid low-fat or watery plant milks like rice milk—they make icy, less satisfying results.