Gluten free ice cream for dessert after Sunday dinner is the best. The easy and quick ice cream recipe from my niece with a slight variation is the one I’m giving now. I always make sure I have these ingredients in my fridge so I can make it anytime.
This ice cream with Schär’s gluten-free Mini Sorrisi cookies is for all year round! No matter how cold the weather is, it’s always warm inside the house. And the memory of the summer days come in every spoonful… sun, sea swimming, sunbathing, ouzo with friends, freshly grilled fish… All these wonderful moments come to my mind again with every bite…
Yes, I am not hiding at all, I’m a summer type and wishing that summer have to last more months. This summer in particular lasted very, very little, about 2 months, because it came late and left too soon in comparison with previous years. But I won’t complain no more! I’ll bring the summer, all winter long by turning up the heater, wear T-shirts (my boys will wear their bathing suits to withstand the heat) and make ice cream every 15 days. So, I will have summer, in the middle of winter!
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.
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 with a mixer 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 add the cookies, slightly broken. Some of them you dip on ice cream and some leave them on top.
Place it in the freezer until it freezes completely.
Ingredients
Directions
Beat with a mixer 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 add the cookies, slightly broken. Some of them you dip on ice cream and some leave them on top.
Place it in the freezer until it freezes completely.
- Use a wide container to freeze the ice cream faster and also it is better for spreading the cookies.
*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.
Good Luck and Bon Appétit!!!
Did you make this recipe;
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Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.
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