Gluten Free Recipe for Ice Cream (Chocolate/Vanilla)
Prep time
Cook time
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This ice cream is good, folks. Trust me on that. It’s wonderfully rich and creamy and perfectly smooth, without any of those hard little crystallized frozen chunks in it.
Recipe type: Dessert
Serves: About 4 servings
  • 2 farm fresh eggs that you don’t mind eating raw (non raw egg recipe is in the works but so far I’ve found raw eggs to make the smoothest ice cream)
  • 2 tablespoons water
  • 1 tablespoon honey
  • 3 oz dark chocolate or chocolate chips (optional—if you’re making chocolate ice cream). For completely refined sugar free ice cream, use 100% chocolate and add an extra tablespoon of honey.
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract
  1. Separate the egg whites from the egg yolks and put into two bowls.
  2. For the whites: Beat, using your electric mixer, until foamy, shiny, and form soft peaks.
  3. For the whites: Beat until slightly lighter in color and thicker, 1-2 minutes.
  4. In a saucepan, combine the honey, water, and chocolate (optional). Allow to melt on low until the chocolate is completely melted. Set aside and cool.
  5. In another bowl: beat the whipping cream and vanilla extract until smooth and thick but not quite whipped cream consistency.
  6. Add the chocolate mix, egg yolks, and egg whites to the whipped cream and gently fold everything together. It’s okay if everything deflates a bit.
  7. Pour the ice cream into the ice cream machine and allow the machine to churn and cool the ice cream (follow the instructions in your machine’s instruction manual).
  8. When the ice cream is done, eat immediately if you can’t wait. Otherwise, freeze for about half an hour for thicker ice cream.
  9. To store, keep in the freezer in an airtight plastic container. Eat within a week to prevent freezerburn.
Recipe by I Am Gluten Free at