Like a delicious wish come true, Jelly Belly delivers 5 holiday-inspired flavors: Candy Cane, Cranberry Sauce, Egg Nog, Hot Chocolate, and Pumpkin Pie! Each mouth-watering morsel offers an authentic taste of the season! They make as perfect stocking stuffer or fun party samplers. Enter the characters you see below Sorry, we just need to make […]
Smooth and creamy dairy free ice cream made from coconut milk, sugar, and just a touch of powdered gelatin. That’s the secret ingredient that makes it perfect—even though it’s no churn.
I love to make homemade ice cream, and mostly without the ice cream machine that I own but never really use. But until this recipe, it was all dairy-full. Since I know some of you are dairy free, I put my nose to the grindstone and finally, at great long last, I present: Gluten Free Dairy Free Ice Cream with no machine! Plus—no mixing it every 30 minutes or something (how is that fun?). And it’s still smooth & creamy & scoop-able.
Even though you only see two ingredients shown here, it says “3 ingredients” right there in the photo. There are, indeed, 3 essential ingredients. There are 2 more optional ingredients in the recipe below, but they are truly optional. Oh, and yes, it does taste faintly of coconut. It’s made almost entirely of coconut milk, made this way and that way, silly!
I tried this recipe 5 times and failed and failed and failed, sadly, every single time. And until you freeze the ice cream, you can’t really be sure that it’s a fail. That made this a rather time-consuming project of mine. Of course I could have just used the ice cream machine, but that is just.no.fun. Anyway, apparently the sixth time is the charm! As soon as I mixed up the final goods that you see here, even before it was frozen, I knew. Like you know success when you’ve already failed miserably 5 separate times over the course of 3 months. I knew.
This may have indeed become my true love favorite gluten free ice cream. So whether you can have dairy or not, this smooth and creamy homemade ice cream is going to become a family favorite. Oh, and please do add the gelatin. If you omit it, the ice cream really doesn’t scoop and it is icy as can be. Take my word for it. You can replace the gelatin with some gluten free potato vodka, but it just won’t be as creamy—and then it becomes an adults-only treat.
This easy gluten free chocolate cake is rich, dense and fudgy, and it’s all made in just one bowl. Make a double layer or single, with the simplest chocolate ganache frosting. Say hello to your new favorite chocolate cake recipe!
Sometimes, you just need a rich, dark gluten free chocolate cake that you make in 1 bowl, without even melting any chocolate. Usually, to get a really rich chocolate cake or cupcake, your best bet is to use both melted dark chocolate and cocoa powder.
But this one bowl gluten free chocolate cake gets the job done with just the right mix of cocoa, sour cream, and oil instead of butter. It’s your emergency chocolate cake. Hey, it happens!
This cake is tender enough that you can make it days ahead of time and even store it in the refrigerator without its drying out too much. It’s rich but not cloyingly sweet, and if you cover it with the easy chocolate ganache, it stays fresh even longer.
It’s also dense and delicate, but never heavy. One bowl, some room temperature wet ingredients (just sour cream and eggs) and get out that kitchen scale (aff link). Measure by weight (even the water!) not volume and you’ll be assured of success.
I first introduced you to this recipe as a single layer one bowl gluten free chocolate cake in 2014. Absolutely nothing at all about the recipe has changed, but the photos were ready for a facelift.
This is the cake you make when it’s someone’s birthday (anyone’s!) and you don’t want to disappoint—but you haven’t planned ahead. It takes mere minutes to make the batter, and the cake bakes in about 30 minutes. Simply double the recipe to make a layer cake.
Even when I’m making a layer cake, I don’t make a fancy chocolate frosting. Here, I took the simple chocolate ganache recipe and let it cool. Then I whipped it with a hand mixer until it was thick, light and fluffy. Add about 1 (115 g) confectioners’ sugar if you used extra bittersweet chocolate for the ganache, and if you’d like the frosting to be a bit thicker. But it’s not strictly necessary.