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Gluten-free vanilla ice cream with fresh berries

Classic Vanilla Bean Ice Cream (Gluten-Free)

This smooth and creamy gluten-free vanilla bean ice cream is rich, indulgent, and easy to make at home. With real vanilla extract and a silky custard base, this recipe delivers the perfect scoopable texture without any gluten-based stabilizers. Whether enjoyed on its own or as a base for other flavors, this homemade vanilla ice cream is a must-try!
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 4 hours 20 minutes
Servings: 1 about 1/2 cup
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk or coconut milk for dairy-free
  • ¾ cup sugar
  • 2 egg yolks
  • 1 tbsp pure vanilla extract
  • 1 tsp cornstarch

Equipment

  • Saucepan – For heating the milk and cream mixture
  • Mixing bowls – To whisk egg yolks and sugar
  • Whisk – For combining ingredients smoothly
  • Ice cream maker – For churning the ice cream to the perfect texture
  • Airtight container – For storing the ice cream in the freezer
  • Plastic wrap – To press onto the ice cream surface to prevent freezer burn

Method
 

  1. In a saucepan, heat the milk and heavy cream over medium heat until warm but not boiling.
  2. In a separate bowl, whisk together the egg yolks and sugar until smooth.
  3. Slowly pour the warm milk mixture into the egg mixture, whisking continuously to prevent scrambling.
  4. Return the mixture to the stove and cook over low heat, stirring frequently, until it thickens slightly (about 5 minutes).
  5. Remove from heat and stir in the vanilla extract and cornstarch, ensuring a smooth consistency.
  6. Let the mixture cool to room temperature, then refrigerate for at least 4 hours (or overnight for best results).
  7. Churn the mixture in an ice cream maker according to the manufacturer's instructions.
  8. Transfer to an airtight container and freeze for at least 4 hours before serving.

Notes

For an extra creamy texture, refrigerate the ice cream base for 12 hours before churning.
Store in an airtight container with plastic wrap pressed directly on the surface to prevent freezer burn.
Swap whole milk with full-fat coconut milk for a dairy-free version.