Ice Cream has always been the dessert of choice in our family ever since I can remember especially after I was diagnosed with Celiac. You may question the wisdom of eating ice cream when diagnosed with celiac disease or showing celiac symptoms, but not everyone has gluten allergy symptoms like a bloated tummy, or loss of energy with dairy products as with wheat or foods that contain gluten.
Now I’m talking about ice cream that contains no gluten containing foods mixed in of course. If your favorite flavor includes cookie dough, pretzels, or brownies and you like to stack it in a cone I’d think you’d want to rethink your gluten free choice. Häagen-Dazs makes a 5-ingredient vanilla gluten free ice cream distributed by Nestle Dreyers. Publix Greenwise has an organic all natural ice cream as well. I’ve always enjoyed Turkey Hill’s gluten free 5-ingredient all natural vanilla ice cream as well. Turkey Hill lists several companies producing a gluten free product on their comparative chart. If Turkey Hill is not available in your area perhaps one of the others are. Most Carvel Ice Creams are gluten free as well as Kosher if you’re looking for that Ice Cream Parlor experience. TripAdvisor has some good reviews for Jim Mack’s one of our favorite stops between York and Columbia, PA. If you’re in Missouri check out Andy’s Frozen Custard or in Carlisle, Pennsylvania Massey’s Frozen Custard.
Perhaps you’d prefer making the ice cream from scratch. All Recipes has a recipe with 4 ingredients for homemade vanilla ice cream, sugar, heavy cream, milk, vanilla extract. Some require cooking and some that include sweetened condensed milk are no cook recipes recommended for example by Julia Moskin at the New York Times. Add a Pinch has a recipe for making homemade sweetened condensed milk if you don’t have it in your pantry. Ingredients include whole milk, a sugar source like cane sugar, maple syrup, or honey, butter and vanilla all gluten free. Martha Stewart has a recipe that includes eggs and uses your refrigerator freezer to finish. America’s Test Kitchen’s Homemade Vanilla Custard Ice Cream uses corn syrup in their creamy recipe. Steve Christensen in his Scoop School Podcast does a nice job talking about Penn State Universities Ice Cream Course if you’re thinking about something professional (limited reservations)
I’ve always opted for my container to be a dish instead of a cone because I wasn’t sure what the cone was made of. Joy Cones are making cake cups and sugar cones that are gluten free. They are made from “Rice Flour, Corn Starch, Tapioca Flour, Sugar, Vegetable Oil Shortening (Soybean Oil or Canola Oil, Modified Palm Oil, Soy Lecithin), Leavening (Sodium Bicarbonate, Ammonium Bicarbonate), Xanthan Gum, Salt, Natural Flavor” according to their label. Whether your favorite ice cream parlor or store is using a cone like that would be a good question to ask.
Whatever your favorite – gluten intolerant or not, ice cream can be the perfect dessert, even if you have to go out of your way to get some, in the summertime and all year round.