Low-FODMAP Cinnamon Spiced French Vanilla Ice Cream; Gluten-free, Dairy-free

This is the best ever low-FODMAP, gluten-free, dairy-free homemade ice cream recipe.

Making my own low-FODMAP ice cream was something I decided to do after my low-FODMAP ice-cream taste test last summer.  I couldn’t believe the number of artificial ingredients in the commercially available ice creams, and also wasn’t a fan of the poor consistency of the non-dairy versions.

So I purchased the ice cream attachment for my Kitchen Aid for about $65 and it is incredible!  Easy to make low-FODMAP dairy-free ice creams that are so delicious it will be impossible to ever eat store-bought ice cream again!  Use your own ice cream maker for best results, I haven’t tried this recipe without an ice cream machine.

This low-FODMAP cinnamon spiced french vanilla ice cream recipe was inspired by a pepper ice cream I ate at a swanky restaurant prior to my low-FODMAP journey.  The combination of spice and sweet just worked. Even though I expected to hate it, I licked the plate!

This low-FODMAP cinnamon spiced french vanilla ice cream is sensational and right on time for the holiday season!  Drizzle it with my low-FODMAP caramel sauce and top with my low-FODMAP sweet and spicy nuts/seeds or toasted pecans for a festive treat.  It is truly surprising and I mean that in a good way.  Or you can skip the seasonings and the recipe is exactly that for a classic low-FODMAP french vanilla scoop.

Here is my low-FODMAP dark chocolate ice cream recipe, or check out over 300 more low-FODMAP recipes on the blog.

You may also love:

• low-FODMAP Pumpkin Pie
• low-FODMAP Maple Cinnamon Pecan Mug muffin
• low-FODMAP Chocolate Chip Cookie Dough Ice Cream
• low-FODMAP Speculoos Cookies
• low-FODMAP Cinnamon Chip Scone, Starbucks Copycat 

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Cinnamon Spiced French Vanilla Ice Cream; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Servings: 14

Prep time: 30 minutes, plus cooling

Churn time: 20-25 min

Equipment: ice cream maker

Note 1: Making ice cream usually spans a couple days- due to the chilling in between steps. Plan accordingly

Note 2: This low-FODMAP ice cream has a strong cinnamon flavor.  If you prefer less spiced, add the spices slowly while blending and taste for your preference.

Note 3:  This low-FODMAP ice cream can be made into low-FODMAP French Vanilla by omitting the cinnamon, cardamom, cloves, nutmeg and pepper.  All the rest of the ingredients are perfect!

Ingredients

• 2 tsp pure vanilla extract
• 2 tsp cinnamon
• 1 tsp cardamom
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• ½ tsp. sea salt
• Pinch of black pepper
• 2 x 14-ounce (414 ml) cans full-fat coconut milk (I used Trader Joe’s)
• 1 cup cane sugar
• 3 egg yolks

Directions

• The night before, place your ice cream churning bowl in the freezer to properly chill (make sure it is for at least 6-8 hours)
• Place coconut milk, vanilla, cane sugar, sea salt, cinnamon, cardamom, cloves, nutmeg in a high-speed blender and blend on high until completely creamy and smooth for 1-2 minutes to fully dissolve the sugar and mix the coconut milk
• Add more sugar if it needs more sweetness, or more vanilla if it needs more vanilla flavor
• Place in saucepan and bring to light simmer (do not boil)
• In another bowl whisk egg yolks until they lighten in color
• Add the warmed milk slowly to egg yolks and mix to temper eggs
• Then replace egg and milk mixture to saucepan and simmer slightly for 5 minutes (it will thicken enough to coat the back of a spoon)
• Place in covered dish in refrigerator for several hours or overnight (this is important or won’t freeze)
• Once chilled, re-whisk to remove lumps
• Add mixture directly to chilled ice cream maker and churn according to manufacturer’s instructions – about 25 minutes
• It should look like soft serve when done
• Once churned, you can eat it immediately if you like this consistency
• If not, transfer the ice cream to a large freezer-safe container (such as a loaf pan or tupperware) and use a spoon to smooth the top
• The quicker you transfer the ice cream, the less it melts and will have the best results and taste
• Cover securely and freeze at the back of the freezer until firm
• Serve with low-FODMAP caramel sauce, or low-FODMAP toasted nuts, like pecans

• Scoops out beautifully- thats the egg yolks helping it emulsify and freeze evenly.  Awesome!

• This is creamy and so yummy!

• Try with pecans alone, or dig in with low-FODMAP Rich Caramel Sauce too (like me!)