Although it’s a belief that ice cream is the must-have dessert of the summer, I think is all-weather must-have dessert.

I ‘ve learned this recipe from my niece several years ago when she was still a student. Quick, easy, delicious with the only drawback that you eat a larger portion and that you have it whenever you want…

Yields1 ServingDifficultyBeginner

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.

1 can whipped cream*

300 ml sweetened concentrated milk

160 ml concentrated milk

½ stick vanilla

½ tsp vanilla extract

Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml

Beat the whipped cream with a mixer until it becomes foamy and doubles Its volume.

Then add the sweetened consented milk and continuing beating

Finally add the can consented milk and vanilla seeds. (Slice the vanilla bean in half lengthwise and scrape out the inside to collect the vanilla seeds)

Place the mixture in a plastic or metal container for ice cream and put it in the freezer until it freezes. About 4-6 hours.

Ingredients

1 can whipped cream*

300 ml sweetened concentrated milk

160 ml concentrated milk

½ stick vanilla

½ tsp vanilla extract

Directions

Beat the whipped cream with a mixer until it becomes foamy and doubles Its volume.

Then add the sweetened consented milk and continuing beating

Finally add the can consented milk and vanilla seeds. (Slice the vanilla bean in half lengthwise and scrape out the inside to collect the vanilla seeds)

Place the mixture in a plastic or metal container for ice cream and put it in the freezer until it freezes. About 4-6 hours.

Easy & Quick Gluten Free Ice Cream – my niece’s recipe

Ingredients Directions

Use a wide container to freeze the ice cream faster.
Also when you put the mixture in the container and before putting it in the freezer you can add chocolate chips and you will have stracciatella ice cream or cherry sauce (as for cheese cake) or caramel in various places or grated cookies.

But an amazing idea is to place it on top of Gluten Free Revani – Greek Semolina Cake – my mom’s Katerina amazing recipe.

*whipped cream in a can: In Greece, we have also, this type of cream that is an ideal for making sweets such as ice creams, chilled sweets etc. It is easy to use – all you need to do is to add icing sugar or sweetened concentrated milk and beat for 5 minutes in a simple hand mixer. It contains vegetable fats and milk. One packing is 250 gr makes up approximately 750 ml of cream. The most well known in Greece are Morfat, Ermol & Jotis. It has the same texture as coconut cream as you can see at photo below. So you can use coconut cream if you are lactose intolerance.