Today I’m very excited to be sharing a corn free, dairy free, refined sugar free ice cream recipe with you. I’ll say this upfront: this recipe uses organic maple syrup as the unrefined sweetener. If that’s something you can’t have, check the Q&A at the bottom for sweetener notes. If nothing suggested works for your needs, you’ll need to follow a different recipe.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Top 14 Allergens, Alliums, Apple, Avocado, Banana, Beans & Lentils, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Cooking Oil/Added Fats, Corn, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Seeds, Squash & Gourd, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: AIP Paleo, EOE, FPIES, GERD, Low FODMAP, Low Histamine, Paleo, Vegan
FPIES Note: Peach is considered a lower risk food. If you have eliminated those from your diet as well, you’ll want to skip this recipe.
Latex Note: Peach is considered low cross reactive with peach. The recipes on this website are classified for moderate and high cross reactivity. If you’ve eliminated all low, moderate, and high cross reactive ingredients, you’ll need to skip this recipe.
Tools Needed to Make This Dairy Free, Refined Sugar Free Ice Cream Recipe
- Knife (currently my favourite knife)
- Cutting Board
- Kitchen Scale (this is the one that I love)
- Blender (this is what I use)
- Ice Cream Machine with Compressor (I use this one)
Ingredients for This Dairy Free, Refined Sugar Free Ice Cream Recipe
- 280 – 340g Organic Peach Flesh (10 – 12 ounces)
- 280g Organic Blackberries (10 ounces)
- 112mL Organic Maple Syrup (4 ounces)
- 1 tsp Organic Vanilla Extract
Ingredient Notes
If you have a severe corn allergy, be sure to refer to my Ultimate Corn Free + GF + Top 9 Free Cookbook for corn free brands to investigate and information on truly corn free ingredient sourcing.
Peaches: Seasonal organic peaches have amazing flavor, and it can change week to week as farmers harvest different varieties. Keep this in mind as you shop, and sample peaches at the market before purchasing.
Blackberries: You can swap the blackberries for strawberries or even blueberries.
Maple Syrup: You can substitute other liquid sweeteners for the maple syrup (honey, agave, date syrup, etc.) Keep in mind that these have unique flavors, and a sweetener swap will absolutely alter the outcome of this frozen dessert.
A Proper Ice Cream Machine: Your Ticket to Creamy Ice Cream That’s Dairy & Egg Free, Refined Sugar Free, and Corn Free
When it comes to churning an ice cream base at home, the tool you use will make or break you. Legit ice cream making is truly a science, and you need to have the right fat content, and so on. Without good ratios, all ice cream will fail (not just dairy free, egg free, and sugar free).
As an ice cream lover (seriously, it’s my JAM), know that I’ve tested many machines and ice cream making methods. When it comes to making the BEST dairy + egg + refined sugar free + corn free ice cream at home, you need a proper countertop ice cream machine with a built in compressor.
With the right ice cream machine, you don’t have to do a lot of work to have outstanding results. Not only that, but you can easily make fruit bases like the recipe I’m sharing with you today.
Without the machine, you either have to remember to freeze a bowl (and it’s not always successful), or you have to shake like mad with the salt method, or you have to stir ice cream as it freezes every 5 minutes.
All of those methods won’t get you what you’re after. Trust me. The reason why: They’re missing AIR. Air is the secret to super duper delicious homemade ice cream (even if it’s fat free), and you’re going to want a proper machine to introduce said air to your ice cream mixture.
Now, I’m not going to lie. These machines are an investment. I have this popular Cuisinart ice cream maker, and it’s served me well. I started with a different one that was finicky, so know that brand names matter. I’ll also be picking up this ice cream machine sooner than later because I want to do some side by side tests of free-from ice cream.
Each ice cream machine will create ice crystals a little differently, has a different RPM, and so on. If you want to nerd out over ice cream machines, read this article by Ice Cream Science where he does a deep dive on the top three ice cream machines for home use. If you don’t want to nerd out, get one of the these specific top three machines: Cuisinart, Breville, and Whynter.
More Delicious Ice Cream Recipes
These fantastic desserts are all gluten free, dairy free, egg free, refined sugar free, vegan, and allergy friendly. Don’t let that mouthful of information fool you. I’ve been told by tasters that these ice cream recipes have great texture, fantastic flavor, and that they’re a real treat to enjoy.
- Corn Free, Dairy Free Refined Sugar Free Chocolate Ice Cream Recipe (contains cashew)
- Dairy Free, Corn Free, Egg Free Vanilla Ice Cream Recipe (low histamine, GERD, top 14 free)
- Easy Watermelon Ice Cream Recipe (GERD Friendly)
- Corn Free Avocado Ice Cream (top 14 free, vegan, made with truly corn free avocados)
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Corn Free, Dairy Free, Refined Sugar Free Ice Cream Directions
Start by washing your fruit and patting it dry. Use your knife to remove the skin of your peaches, then remove the peach flesh from the stone.
You don’t need to cut the pieces down in size since it’s all going into your blender. When I do this, I place my empty blender container on the kitchen scale, tare to zero, and have it right next to where I’m working.
I cut away the peach flesh and drop it straight into the blender until I hit at least 280g. Once your peaches are in, wash your hands, tare the scale to zero, and add the other ingredients.
Blend on high until super ultra mega smooth.
Transfer the blender contents to your ice cream machine and churn for at least 32 minutes, or until the desired consistency has been reached. Know that you don’t need to chill this mixture before using it. There’s a good chance it will about room temperature, but, the compressor in your ice cream machine will cool it right down.
That’s it. Now you have to patiently wait for your ice cream to be ready (it’s much easier said than done).
Alternative Instructions: No Ice Cream Machine
OK, I know I spent a good amount of time telling you why you need an ice cream machine. Now, I’m going to share the most delicious experiment with you that I’ve been quietly testing for over a year now: faux ice cream made with milk ice cubes. You’re going to have to do a little math to make this work, but let me tell you, I’ve been eating some VERY tasty faux ice cream straight from my blender with this method.
- Blend your blackberries and peaches together on high speed until super smooth.
- Transfer this mix to an ice cube tray like this one. You might need two trays. Once they’re frozen solid, transfer to a freezer baggie and label.
- Optional: repeat this step several times so you have sets of fruit cubes ready to go at all times.
- Place your empty blender container on your kitchen scale, tare to zero, and add fruit ice cubes until it looks like a good serving to you.
- Do a quick ratio equation to determine how much maple to use. If you used on third of the cubes (about 200g), you’d use 35mL of maple syrup to start.
- Add the right amount of maple syrup to the blender (don’t forget to tare to zero first).
- Add as little or as much vanilla as you’d like.
- Blend on high until smooth. You will need a small amount of milk to bring it together, but use it sparingly to avoid making a smoothie. Any milk will work (mammal or plant based).
The result should be a super thick blended fruit concoction that eats like dense ice cream and it’s HELLA DELICIOUS. I’ve been doing this for almost a year now with my safe vanilla and safe milk and dang… soooooo good. Now, I’ve never frozen the leftovers from this since I only make the amount that I want to eat right then. If you freeze leftovers, let me know how it goes.
Also, make sure you manage your expectations. These instructions are ice cream adjacent, and you won’t have the air. BUT! it will be incredibly delicious, and even something you can share with friends and family.
How to Be a Mad Ice Cream Scientist at Home
One thing you’ll learn about me as you follow my recipes is that I love to empower people. I want you to really know how to make free-from ingredients work for you, so you can absolutely thrive. Below are different ways you can experiment with this recipe (and all of your future ice cream recipes), as well as some tips from someone that’s walked in your shoes.
Coconut Products
Several of my taste testers have a coconut allergy, so this isn’t something I work with. However, you should know that full fat coconut milk and coconut cream can take dairy free ice cream to the next level. In fact, the next time you’re at the grocery store, look at how many dairy free products (including ice cream) contain coconut. It’s there for a good reason: the fat content.
There’s a reason we call it ice CREAM, and that’s because of the cream content. In fact, did you know that here in the US, the FDA has a legal definition of the term ice cream? There’s a threshold of how much cream (from cow’s milk) must be present to legally use said term. As you walk thru the freezer aisle of your store and see “frozen dessert”, now you know why.
Back to coconut. The fat content in coconut will provide you with a rich and creamy dairy free ice cream experience. So long as you love the taste of coconut, because it will be forward, you can experiment with using full fat coconut milk or coconut cream in your ice cream bases.
Nut Butter, Seed Butter, Legume Butter, Tuber Butter
These spreads and butters can lend not only taste, but a creamy mouthfeel to your ice cream because of the fat content.
What’s very interesting about these ingredients is that you can experiment with adding just a little, to take advantage of the fat, or use a good amount for fat and flavor.
These ingredients don’t work with all styles of ice cream bases. Additionally, if you’re concerned about a clash of flavours, use cashew butter. It’s going to be pretty neutral in taste, whilst still providing the fat content.
Eggs
Ass you make frozen sweets at home, know that egg yolks are magic. I’m talking full on custard experience MAGIC.
For people with an egg allergy, or those who need a low fat diet or low calorie diet, these eggs won’t be an option. For everyone else, try egg yolks at least once.
Now, to properly use egg yolks in an ice cream recipe, you need to crack the eggs and separate them. You can save the egg whites to make something like angel food cake or meringue.
You’ll need a liquid base to heat, then gently add your yolks and whisk over medium-low heat. It’s critical that you heat the yolks, but not cook them. Scrambled egg ice cream is not the goal.
Once the yolks have been heated and incorporated, chill the mixture overnight, then make it in your ice cream machine the next day.
Egg yolks can be used in custard style ice cream, fruit based ice cream, and even a more traditional ice cream (where fat percentage is concerned). I’ve personally experimented with truly corn free eggs and can tell you, you don’t need milk. Ever.
In fact, one of the best ice creams I ever made was egg yolk + water because the yolk content was absurdly high. The reason it worked though? The ice cream machine. Without a proper ice cream maker with a built in compressor, this kind of experimenting isn’t possible.
Awesome Corn Free Resources
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Answering Your Questions About This Dairy Free, Refined Sugar Free Ice Cream Recipe
Can I use stevia or erythritol in place of the maple syrup?
In theory, yes. However, since these ingredients contain corn derivatives, I’ve never worked with them. To experiment, I’d suggest making a half batch of this ice cream recipe. Sweeten with your choice ingredient, blend, sample, and put it through the ice cream machine. Take good notes so you can adjust for next time.
Also, it’s important to know that temperate changes everything where sweetness is concerned. When you sample at room temperature, if the sweetness feels just right, once it’s cold, your ice cream will register as under-sweet. So, always add more than what you need. You don’t want the room temperature version to be sickly sweet, but it needs to be maybe 10 – 15% more than what you think you need.
Would this recipe work with raspberries instead of blackberries?
Maybe. If you love super tart berries, I think it could work. It’s not the weight or water content that’s the issue, but the natural mega tartness of red raspberries. Golden raspberries or rose raspberries, both of which are a lot more mild, would absolutely work.
Red raspberries though… if you love them, start with a half batch of this recipe and see what you think.
Can I make this ice cream recipe in a food processor instead of a blender?
I want to say yes, so I’m going to say maybe. The real question is: can a food processor “blend” the fruits until they’re completely smooth. The answer is maybe, and it will also depend on your food processor.
Now, if you don’t mind having little chunks/pieces of fruit throughout your ice cream, yes, you can use your food processor.
If you’re looking for an ultra smooth and creamy experience, I would not use the food processor.
Is there a way to make a low carb version of this recipe?
Both the fruit and maple provide a lot of carbs in this ice cream recipe. The only way to really eliminate said carbohydrates is to use extracts. However, doing so would eliminate the corn free status of this recipe.
If I were to make a version of this for anyone needing a low carb diet, I’d start with Malk almond milk. It’s clean, no gums, and straight forward. I’d probably use 500mL of the almond milk. I’d add at least 50g of the peach flesh and 30g of the blackberries so some of the flavour comes from whole foods.
I would use their preferred low carb sweetener of choice, blend, and sample. Now, it’s time to mess with extracts. This is the brand that I like, and they have blackberry and peach options last I checked. I’d start with 10mL of peach and 4mL of blackberry. Blend, sample, and keep tweaking until the flavour is where it needs to be.
Finally, I’m adding 25mL of organic tiger nut oil (tuber, not a tree nut), and 3/4 tsp of corn free xanthan. Blend up nice and smooth one last time, transfer it to the ice cream machine, and hope for good results.
Whilst everything I’ve just shared is entirely hypothetical, my answer to this question is pretty solid, and based on developing free-from ice cream recipes for well over a decade. So, give it a try and absolutely let me know how it turns out for you.
Do I need to chill the ice cream mixture before adding it to the ice cream machine?
When you use a proper ice cream machine with a compressor built in, no, you don’t need to chill the mixture first.
Now, you shouldn’t add piping hot mix to your ice cream machine, but if the mix is about room temperature, you’re fine. The compressor will cool it down for you.
Is this a healthy ice cream recipe?
That’s going to depend on who you ask. When it comes to the question of healthy, it’s important to remember that this is an unregulated term, and will mean something different to each person that you ask.
If you ask someone on a low carb diet or low calorie diet if this is healthy, they’d say no. If you ask someone who’s just starting to eat a fully organic diet, they’d say yes. It’s all about perspective.
Personally, I say that this refined sugar free ice cream sits on the healthier side of the line, however, you shouldn’t eat the whole batch in one sitting. With the right size servings, I think this could be part of a well rounded diet. The primary ingredients are whole foods, and the sweetness comes from maple, which is lower on the GI scale, so that works in our favor.
Ultimately, you have to decide what’s best for you, because no two people are the same.
Can I use maple syrup as a sweetener in all dairy-free ice cream recipes?
I can’t speak for all other dairy-free ice cream recipes on the planet, so it depends. If the dairy-free ice cream recipe in question uses a liquid sweetener (honey, agave, etc.), maple syrup will generally work.
With all other sweeteners, it’s a case by case kind of swap, and you have to examine all of the other ingredients as well. If you’re using a proper ice cream maker, you’ll have a higher chance of success, as they tend to be a little more forgiving.
Here are the top two tips I can give you: First, ask the recipe developer directly. They may have tested it out. Second, manage your expectations and take good notes. If you’re going to be messing about, it’s important to know what works and what doesn’t. The sweetener is a critical component in dairy-free ice cream (and milk based as well).
Is it possible to purchase dairy free, sugar free ice cream?
Yes, it is possible to purchase dairy free sugar free ice cream. Whilst you won’t be able to get it by the scoop at a parlor, there are a few brands that sell this style. However, they’re not usually sold nationwide.
Check your local organic, natural, and co-op style grocery stores, as that’s where you’re going to have the best luck. I almost wouldn’t bother with Whole Foods, as they’ve really whittled down the number of dairy free ice cream brands they sell. By comparison, Sprouts is a much better option, as they’ll have a wider selection to choose from.
Dairy free sugar free ice cream will lean into alternative sweeteners such as Stevia, monk fruit, allulose, and so on. They also tend to have a higher air ratio than standard ice cream, which is how they can make low sugar and low calorie claims on the package. There’s just less ice cream in the pint.
All of that to say, yes, you can purchase dairy free sugar free ice cream, and in some great flavors including vanilla, chocolate, coffee, and more.
