Homemade Dairy and Gluten Free Ice Cream

Gluten and Dairy Free Ice Cream, Dessert, Sweets, Treats, Kids, Recipe, Printable

When we first discovered that our kids had a dairy sensitivity it didn’t seem like a big deal- I mean heck, how hard could it possibly be to ‘just‘ stay away from cheese? Ha, boy was I wrong- I will take our family’s gluten issues over dairy any day. Most dairy alternatives are just plain nasty and full of artificial highly processed ingredients.

However, somethings really do taste great dairy free- and this homemade dairy free ice cream is certainly one of those things. There are no artificial ingredients and in our home the end result is a happy child that gets to be just like all the rest.

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Homemade Dairy and Gluten Free Ice Cream

3 C. Dairy free milk of your choosing (I use 2 c. coconut and 1 c. almond)
1 T. Vanilla
3/4 C.Sugar (this can be adjusted depending on how sweet you want it)
1/2 tsp.  Salt

You will also need; 
An ice cream maker (it is worth its weight in gold for how much you will be saving in the long run on those super pricy little cartons of dairy-free ice cream)

Gluten and Dairy Free Ice Cream, Dessert, Sweets, Treats, Kids, Recipe, PrintableDirections; 
Add milk, vanilla, sugar, and salt in a large bowl. Whisk or using an electric mixer blend until sugar is dissolved and all ingredients are thoroughly combined.

Carefully pour blended mixture into the ice cream bucket and churn until it has reached its desired thickness (ours takes about 20 minutes)

Place in a lid covered container and store for later use. I typically make a batch and let it sit in the freezer for a bit before serving to let it thicken/harden as the immediate product is typically quite soft. 

Top with your favorite toppings; chocolate, berry sauce, dye free sprinkles, or fresh berries. Serve and enjoy!
Printable Recipe

Grain Free Tortilla (doubles as a) Crepe Recipe

Grain Free, Real Food, Gluten Free, No Gluten, Paleo

We have used mainly two gluten-free tortilla brands since changing our family’s diet a few years back–our favorite being Udi’s. However, these do contain potato starch–therefore, they are not nightshade free. I needed an alternative for our little guy and this recipe has been the perfect answer to my Mexican dish dilemma. 

Grain Free Tortilla Recipe (doubles as a) Crepe Recipe

Yields: 6-8 small/medium tortillas

Ingredients –
 ½ C Coconut Flour
5 Eggs (or 8 large egg whites)
½ tsp. Baking Soda
¾ C Water *
Pinch Salt (optional)
Coconut oil (for pan frying)

Instructions –
1. Whisk all ingredients together in a bowl making sure there are no lumps.
2. Preheat a small nonstick skillet over medium heat
3. Place about 1 tsp. coconut oil in the pan. Swirl around to coat.
4. Pour about 3 tablespoons of the batter into the pan; tipping the pan from side to side to evenly distribute the batter (this will produce an even, thin tortilla). DO NOT ATTEMPT TO FLIP TORTILLA UNTIL YOU ARE SURE THE FIRST SIDE IS GOLDEN BROWN – OTHERWISE IT WILL TEAR.
5. Once first side is golden brown, flip tortilla over and brown on opposite side.
6. Remove to plate and repeat process with remaining batter.

No Gluten, No Grain, Real Food, Paleo Recipe, Recipe Index

* If a thinner shell is preferred, add a bit more water to thin the batter.

NOTE: These can be made ahead, separated by parchment paper, and stored in a gallon sized zip-lock bag until ready to use (just reheat when you need them!)

** Crepe Alternative – Add 2 Tbls. Honey to the batter and a 1/4 C. more water; Fill crepe with mixed berry puree and top with powdered sugar.