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Creme Brulee Ice Cream

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Crème Brulee Ice Cream. Oh my, just look at it!

Well, let me back up a minute. I admit it … I was going to cheat a bit on my entry for this month’s Go Ahead Honey, It’s Gluten Free!

If you’re not familiar, Go Ahead Honey! is the longstanding gluten-free blog carnival invented by sweet and creative, Naomi Devlin, over at Straight Into Bed Cakefree and Dried. Each month, the carnival is hosted by a different blogger, who chooses the theme. (I had the honor of hosting last summer with the theme, Make Me A Happy Camper.)

This month’s theme is Ooh, La, La, Bastille Day!—which, of course, means the entries should be recipes for French food. How was I going to cheat with my entry? Well, I made a sort of French dish the other night, but I didn’t have to go across the pond for it. It was Catfish Etouffee, a French Cajun dish that turned out very well.

But I’ll have to share it another time because it was actually after making the etouffee that true inspiration hit. Suddenly I knew what I really wanted to make—crème brulee. After all, it’s my favorite dessert and it’s a classic French recipe … Julia Child and all that.

Homemade Crème Brulee Ice Cream recipe. Move over Ben & Jerry! [from GlutenFreeEasily.com]

Homemade Crème Brulee Ice Cream

I realized that the thoughts of making crème brulee have been forming in my brain for quite some time. It started subconsciously when I first tasted coconut sugar.

I was so surprised by its caramel/butterscotch flavor and its slightly crunchy texture. I fell in love with my first bite, and that was before I discovered the depth of flavor it can add to desserts. So coconut sugar and its application to crème brulee were bound to reach my conscious state eventually.

To be clear, I didn’t actually want to make crème brulee itself. The amazing dessert that comes in lovely little ramekins. (It’s the dessert that can determine if a restaurant is a good one or a great one in my book.)

No, I didn’t want that crème brulee. I wanted crème brulee ice cream—with that rich, creamy, caramelized brown sugar taste—and I wanted to make it without eggs.

Frankly, I just don’t have the patience for ice cream recipes where you have to cook the ingredients, temper the eggs, and usually chill the results for several hours or overnight. (It’s that whole “easily” thing, you know?) And, there are always my egg-free gfe readers to consider as well.

I knew I’d add full-fat coconut milk and vanilla extract, in addition to the coconut sugar. Then I decided to add half of a vanilla bean as I had one on hand. But, I knew I needed more thickness and lusciousness to turn the ingredients into creme brulee ice cream.

After I thought about the possibilities, the answer was clear … and easy, too. Condensed milk. One can readily purchase condensed milk or make one’s own—even a dairy-free version. (See notes in recipe.)

I cheated and picked up a can of condensed milk at the little, family-owned store I frequent. So personally, I didn’t make this particular recipe dairy free but it can easily be made dairy free by subbing in dairy-free sweetened condensed milk. (This brand is my current favorite.)

I started measuring, mixing, caramelizing, and after about a half hour, the ice cream was finished. It was glorious. Yes, glorious. Or, c’est magnifique! And, somehow, I just knew it would be.

With the beater dripping ice cream into a large bowl and a big spoon in hand, I headed to our bedroom where Mr. GFE was relaxing. He eyed me suspiciously, as he looked up from the movie he was watching.

Me (offering a big spoonful of ice cream): Taste.

Mr. GFE (scowling, looking first at me and the large bowl, and then back at the television screen): Is that French?

Me (momentarily confused and then looking at the screen, on which “Entre Acte” was displayed): Yes, it can sort of mean intermission … between acts. Taste.

Mr. GFE: What is it?

Me (impatiently): Just taste, please. It’s crème brulee ice cream; I need your opinion.

Mr. GFE (no longer frowning, eyes bright): Uhhmmm. Is that French?

Me: Yes, crème brulee is French.

Mr. GFE: No, on the tv.

Me (looking at the television again and frowning upon seeing “Entre Acte” still displayed): Yes, I just told you that. It basically means intermission.

Mr. GFE (shrugs): Sorry. I got distracted by the ice cream. What is it again?

Me (somewhat patiently): The words on the screen or the ice cream?

Mr. GFE: The ice cream.

Me (as I am exiting the room): Crème brulee. Do you like it?

Mr. GFE did not answer. Instead, he followed me into the kitchen and grabbed a spoon to dig into the beater bowl of ice cream himself.

Mr. GFE (emphatically): That’s not ice cream. That’s custard.

Me: It’s really good, isn’t it?

Mr. GFE with his mouth full, nods.

Me: Well, yes, it does taste like frozen custard, but custard is made with eggs and this has no eggs.

(Have you noticed that we discuss semantics a lot in our house? Food semantics, to be specific. Cake or bread—here and here? Pizza or casserole?)

Mr. GFE (still eating, I’m very liberal with the amount that stays on the beater and ends up in the tasting bowl): Now, how are you going to show people how good this is?

Me: With my photos, of course.

Mr. GFE (shaking his head): You can’t show them how good this is … you just can’t. They have to taste it. Where did you get the recipe?

Me (smiling): I made it up.

Mr. GFE (eating another giant spoonful, doubtfully): You made this up? Really?

Me (smiling even wider): Yep. Pretty good stuff, huh?

Mr. GFE (still eating, nodding): Yeah. Pretty good.

Me: What movie is that you’re watching? (I knew it wasn’t a high-brow French art film or anything similar, so I was curious.)

Mr. GFE: How the West Was Won

Me (my turn to be doubtful): Really? Why would How the West Was Won have displays in French?

Mr. GFE (shrugs, eats the last bite of ice cream in the bowl): I don’t know.

Enough of our bantering and “Who’s on First?” routines that go on pretty much non-stop in the gfe household. You’ll want to make this recipe, but it is not one to make when you’re home alone. Consider yourself forewarned.

I had to take half of it to work today, as a way to impose some self-discipline. Because as much as Mr. GFE loves it, he’s also the type to decline when I offer it to him the next night and come back a week later and ask, “May I have some more of that great ice cream?” Yeah, like it’s still going to be around a week later.

Clearly, we have different genes … and jeans. He’s wearing the same size jeans (34 x 34) that he wore when we met so many years ago.

After we got married and he was no longer eating bachelor cooking, he was on his way to gaining 20 pounds. He was going to have to move, uh, “up” to the next size of jeans.

He refused to do it. So he stopped eating third and fourth helpings (yes, you read that correctly), and soon his jeans were fitting perfectly well again.

Sigh. Now, do you know why I say my marriage is a love-hate relationship? 😉

Oh, and what did my friends at work think of this ice cream? Well, only two got to try it. Here’s what they said.

Sherry (expression of incredulity): Ooohhh! That is so good. What’s in it? It’s so creamy. I could eat that whole container.

Then when she ate some more later, she emailed me: All I can say is CREAMY DELISH GOODNESS !!!  I’m glad this is all you brought in cuz I could eat 10 gallons of it !!!!  AWSUM delicious I tell you!

Tavie: It’s really good. I think it tastes like toasted coconut, but I don’t eat crème brulee often, so I’m not a good one to say about the crème brulee flavor.

They both said they tasted the coconut flavor. Neither I nor Mr. GFE taste any coconut flavor, but maybe that’s because we’re used to coconut milk as a non-dairy milk substitute.

Here’s the recipe below, plus some other recipes for ice cream deliciousness! One final note for this Crème Brulee Ice Cream … I’d recommend only spooning a few bites’ worth (un petite peu, if you will) into a bowl.

See the amount in my grandmother’s creamer in the top photo. (I love using non-traditional, sentimental dishes for small bowls of treats.) That amount is almost too much, but once you’ve spooned it into your serving dish, you will eat it. You just won’t be able to help yourself.

I don’t know if you’ll agree that it tastes like crème brulee, but I’m pretty sure you’ll find this ice cream to be tres bonne!

Other gfe Ice Cream Recipes That You Might Enjoy

~ Chocolate POMerdoodle Ice Cream

~ Peach Sorbet

~ Honeydewed Sherbet

~ Honey Cinnamon Grand Marnier Ice Cream

~ Surprise Mint Chocolate Chip Ice Cream

~ Maple-Nut Sundae (with Vanilla Ice Cream)

~ POMerdoodle Ice Cream

~ Snickerdoodle Ice Cream

Creme Brulee Ice Cream Recipe

Homemade Crème Brulee Ice Cream recipe. An incredibly luscious and delightful dessert. Move over Ben & Jerry! [from GlutenFreeEasily.com]

Yield: 1 1/2 quarts

Creme Brulee Ice Cream (with Dairy-Free Option)

I like to eat my ice cream when it's a little melty, and this Creme Brulee Ice Cream is divine any time, but especially when it's melty.

Homemade Crème Brulee Ice Cream recipe. An incredibly luscious and delightful dessert. Move over Ben & Jerry! 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

"Base" Ice Cream Ingredients

  • just under 2 ¼ cups full-fat coconut milk, chilled
  • 1 can sweetened condensed milk (see notes for homemade versions---including dairy-free options---and ready-made dairy-free brands here] and [here).
  • 1 cup coconut palm sugar
  • 1 tsp vanilla extract
  • scrapings from half of a vanilla bean

Ingredients for Brulee Sugar for Swirling In Ice Cream

  • 1 – 2 tbsp oil (coconut or grapeseed oil)
  • 3 tbsp coconut sugar
  • 1 tbsp coconut “cream”

Instructions

  1. Mix ice cream ingredients in a large bowl with a hand mixer. Pour into frozen ice cream tub. Churn 25 to 30 minutes. As soon as ice cream starts churning, start making brulee sugar as shown below. (It doesn’t take long to make, but you will want to chill it as directed, which does take several minutes.)

Brulee Sugar Instructions

  1. In a small skillet, heat oil on medium heat until warm.
  2. Add coconut sugar. Stir constantly for a few minutes until coconut sugar is a little crunchy.
  3. Stir in about a tablespoon of the coconut cream (the thick “cream” at the top of the can after refrigerating for a long period of time) or a little less of some full-fat coconut milk, as a binder. Stir.
  4. Place skillet in freezer until 5 minutes before the ice cream will be finished churning. Remove skillet and break up brulee sugar, if necessary, with wooden spoon. While ice cream is still churning, using wooden spoon, knock brulee sugar pieces into ice cream maker, a little at a time. Wait until each piece “disappears” before you add the next one, so you’ll have brulee sugar “deposits” spread throughout your ice cream.
  5. Transfer ice cream to a freezer container and freeze a bit longer if needed. Enjoy!

Notes

When making the brulee sugar, I recommend only using grapeseed oil (which is flavorless) or coconut oil, as a second choice. Other oils may be too strong and negatively impact the crème brulee flavor.

After scraping vanilla bean, don't discard it. You can add it to a container of granulated sugar to make vanilla sugar, add it to hot chocolate, add it to your homemade bottle of vanilla extract, etc. (The latter is what I did. My homemade vanilla extract that I made last year for Christmas is getting low. Soon, I'll be adding even more vanilla beans and vodka to the bottle.)

There are quite a few options for homemade sweetened condensed milk. Here are a few recipes: Unconventional Baker; And Love It, Too!; Go Dairy Free; and Adventures of a Gluten-Free Mom. There are also some brands of dairy-free sweetened condensed milk---here and here---that work well. If using non-dairy condensed milk, this recipe will also be vegan. Personally, I'd use full-fat coconut milk when making my own dairy-free condensed milk.

© Shirley Braden
Cuisine: American / Category: Desserts
Originally published July 27, 2010; updated July 26, 2021.

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Comments

  1. Iris says

    Oh my! I can’t even describe how wonderful that sounds! And I loved hearing the interplay between you and Mr. GFE. Sounds very familiar… Also, my boyfriend is the same way when I make a dessert he likes. He’ll have a little, then forget about it for days. And he thinks it’s still going to be there when he wants more? Nothing lasts that long around me!

    Reply

    • Shirley says

      Iris– 🙂 … I ate the last tiny bit after work. Only about 1/4 cup, but it was delicious. I refrained from licking the container. See … I do have self-discipline … sometimes. 😉

      I bet most couples have that kind of interplay. I see other couples when we’re dining out who don’t even talk to each other and I’m completely baffled.

      How can one forget about desserts? It must be that Mars/Venus thing. 😉

      Hugs,
      Shirley

      Reply

    • Shirley says

      Hi Alisa–Thanks so much! Coconut or palm sugar is amazing stuff, isn’t it? I think I’m going to have to get on one of those automatic resupply programs. 😉

      Can’t wait to try the dairy-free homemade sweetened condensed milk, so I can decide what goes in it. 🙂

      Shirley

      Reply

  3. Heidi Kelly says

    Shirley,

    Holy yumminess! That looks soooo good, I can’t even find the words! Frozen custard without eggs…girl, you are brilliant! 😀

    I will have to try this first thing when I get home, Luke would love it (and I am like you with Creme Brulee, it is my favorite dessert!). I recently bought some palm sugar, which is low-glycemic, but I haven’t tried the coconut sugar yet.

    Thanks for the link back, I have not tried to use the dairy-free homemade sweetened condensed milk in a recipe yet, but I think it is definitely time to start! 😉

    xoxo,
    Heidi

    Reply

    • Shirley says

      Hey Heidi–LOL, but thanks! It’s pretty amazing tasting. Mine is actually palm sugar. I’m using the terms interchangeably, even though there is a slight difference as I shared in my iHerb post. Not enough for me to call them two different things though. 😉 I love the low glycemic factor and I swear you can tell a difference because you don’t feel wired after eating the palm or coconut sugar.

      We’ll both be trying the homemade df condensed milk at the same time. 🙂

      xoxo,
      Shirley

      Reply

  4. Jenn says

    Beautiful! Haha I love the banter, it sounds a lot like conversations my husband and I have…. I just tried coconut sugar for the first time recently and loved it! Now if only I had an ice cream maker… Just lovely for the French GAHIGF theme!

    Reply

    • Shirley says

      Hey Jenn–Thank you! The banter is fun, isn’t it? Writing it down makes it a bit more enjoyable actually. 😉 Exactly on the coconut sugar … I don’t know why I’ve been wasting my time with other sugar! Well, you can always use the “roll in the can” ice cream making technique. Or, do they have old-fashioned ice cream makers in Switzerland? It would be worth it to use rock salt and ice, or even hand crank for this one.

      Thanks again!
      Shirley

      Reply

  5. Celiacs in the House says

    I could just see Abbott and Costello. I tried the coconut sugar on a baked sweet potato this week and could imagine the dessert possibilities. This recipe could tempt me to pull out the ice cream maker for a splurge.

    Reply

    • Shirley says

      Hi Wendy–That’s definitely a routine that sticks in one’s head. Annoying, but funny at the same time, and real life is often truly that way. 😉 We’re all discovering coconut sugar at the same time—yippee! LOL on pulling out the ice cream maker. You’ve got a big enough crew at your house that it would go quickly and you wouldn’t have to worry about over indulging. 🙂

      Shirley

      Reply

  6. [email protected] says

    Shirley, I think you’ve ruined me from now on! 🙂 I’m a huge ice cream fan and creme brulee makes it that much better. What a great recipe! I can’t wait to try it. Thanks!!

    Jason

    Reply

    • Shirley says

      Hi Jason–Welcome to gfe. 🙂 If you’re an ice cream fan and creme brulee one, too, I think you’ll really enjoy this one!

      Shirley

      Reply

    • Shirley says

      Hi Barb–Thank you for all your nice words! And, welcome to gfe! 🙂

      It was my pleasure to visit your blog! The bread will have to wait for cooler temps though … guess frozen blueberries or another fruit will have to be used then. 😉

      Shirley

      Reply

  8. Kim @ Cook It Allergy Free says

    Shirley, first, that banter is hysterical! What makes it even funnier for me is how reminiscent it is of how conversations so often go with my own husband!
    Second, that recipe looks so ultimately decadent! it would be so perfect for my boys (all 3 of them). I cannot wait to try this one!!

    Reply

    • Shirley says

      Kim–Seems like we are all having those conversations with our husbands/significant others. LOL As far as the ice cream, it is a luscious treat. Each time we’d have some, we’d be surprised all over again at how good it was. 🙂 Will look forward to your feedback!

      Hugs,
      Shirley

      Reply

  9. Linda says

    Love the conversation Shirley. It made me laugh. We have conversations about how words are pronounced (I’m from the east, he’s from the west with some mid-west influence) and what they mean.

    Your ice cream looks fabulous! Really. As soon as I saw the picture I knew I would love it.

    Reply

    • Shirley says

      Hey Linda–Thanks! 🙂 Everyone seems to be able to relate to our conversation. These go on all the time at our house. Now I will know others are experiencing the same thing and continue to laugh about them. 😉

      I’ll be making this ice cream again soon! We have a support group meeting coming up on the 9th, so that will be a good time to make it again. And, that way, I’ll be sure to only get a taste. 😉 If you give it a try, let us know what you think … thanks!

      Shirley

      Reply

  10. Renee says

    yum-o!! I have just started making ice cream too. And our Mexican Chocolate batch is almost gone…I think Creme Brulee is up next! Where do you find coconut sugar or palm sugar – did I read correctly above that they are interchangeable?

    Reply

    • Shirley says

      Hi Renee–Nice to see you! Mexican Chocolate? Hello! Let’s do a little ice cream swap, shall we? 😉 The differences between coconut sugar and palm sugar are explained here. I’d suggest just getting whatever you can find and checking it out. I ordered my palm sugar (that’s really what it’s labeled … guess I should tweak my post) from iHerb.com. (There’s a link on my sidebar with a code for $5 off first order. and they have free shipping for orders $40 or more. Read more about iHerb here.)

      Thanks,
      Shirley

      Reply

  11. Maggie says

    Pete was looking over my shoulder while I was reading this. He adores creme brulee but hasn’t had it in months. We’ll definitely have to try this. Your post is so loaded with information, as usual! Thanks so much. Does Mr. GFE know how lucky he is?

    Reply

    • Shirley says

      Hi Maggie–Oh, I hope you’ll give this recipe a try and report back! I know you can make traditional creme brulee using coconut milk, too. Heather over at Celiac Family did a while back. 😉

      Wow, thank you for your sweet words, too. Mr. GFE knows … but I’m lucky, too. I was thinking that as he rubbed my feet for a very long time while he was watching television tonight. Yes, that is one of the reasons that I married him! LOL

      Shirley

      Reply

  12. Zoe @ Z's Cup of Tea says

    I love creme brulee – as does my mother. Sometimes we didn’t even bother burning the sugar – we just ate it as it was, and it was so good! Creamy, silky – just perfect, as creme brulee should be. Your ice cream version looks lovely and equally decadent. I’d love to eat some right now. That’s one “hard” thing about blogging: there are so many things one wants to have, ready-to-eat. As much as I like cooking/baking, sometimes I wish I could just grab it from the screen. 😉

    Reply

    • Shirley says

      Hi Zoe–Glad to meet fellow creme brulee lovers! 🙂 I think this recipe focuses more on the flavor of the sugar topping than the custard part of creme brulee, but I may be wrong. It’s creamy and amazing for sure. LOL on wishing you could reach through the screen. That happens to me all the time! Yes, this ice cream is an indulgence, but worth it. 😉 You have several in your household so that shoud help keep portion control in place. Much harder with just two of us here and Mr. GFE not having the same sweet tooth that I do. Hence, the need to share with co-workers.

      Shirley

      Reply

  13. Aubree Cherie says

    OH my Shirley. YUM! I can’t get enough of ice cream, but this one looks extra hard to resist.

    (Love the dialog too by the way ;))

    ~Aubree Cherie

    Reply

    • Shirley says

      Hi Aubree!– 🙂 As Mr. GFE conveyed, it’s hard to adequately express/show how fabulous this ice cream really is. 😉 Glad you enjoyed the dialog … who can make that stuff up, right? 😉

      Shirley

      Reply

    • Shirley says

      Anali–It is divine! I’m thinking about making it again just to test out the dairy-free, vegan option … you know, just to be sure that it’s palatable. 😉 Mr. GFE will be thrilled whenever I make it again, that’s for sure. 🙂 Our banter seems so much more funny when I document it and read it than when it’s actually happening. LOL

      Shirley

      Reply

  16. Chelsey says

    Holy canoli, I am sold. Your ice cream sounds like the stuff dreams are made of. Isn’t it fun to create a dish that is so powerfully good? Your foodie debates with your hubby are hilarious. It’s good to see he takes your food as seriously as you do.

    Reply

    • Shirley says

      Hi Chelsey– 🙂 It is pretty amazing for a homemade ice cream. Yes, it was fun. Mr. GFE is hysterical about this blogging stuff. He is so disappointed when folks don’t make his favorite recipes right away. I guess in his mind, I’ve got folks just waiting to make every recipe. A huge cadre of gfe testers, so to speak. 😉

      Shirley

      Reply

  17. Christine says

    Holy man, this looks delicious. Creme Brulee is definitely my favourite dessert. I like how it can be vegan – perfect for my family that can’t have dairy or eggs!

    Reply

    • Shirley says

      Hey Christine–Yes, it’s wonderful. 🙂 Can’t wait to have an excuse to make this ice cream again … like for our support group meeting soon, and maybe to completely test out the dairy-free, vegan version as I was just saying to Anali. 😉

      Hope you all enjoy it!

      Shirley

      Reply

  19. Starlene says

    Oh my goodness, this ice cream looks and sounds so delicious. I’ll have to figure out a workaround for the condensed milk since I’m currently dairy-free. Thanks for sharing with us!

    Reply

    • Shirley says

      Hi Starlene–Thanks!! It’s divine. 🙂 There are two links in the recipe to show you how to make condensed milk dairy free. I might even try one today. 😉

      Shirley

      Reply

  20. Tia says

    Oh my! The interaction you have with your husband sounds like mine. Sam HAS to be able to wear his 34 x 34’s. He’s happy when he wears 33 x 34’s. Do you know how hard it is to find those? If he starts to gain a few pounds and his pants get tight, he cuts out a few of his 1000’s of calories he eats per day to get back into them.

    And the dessert… He always thinks it will be there a week later. Is he crazy? I mentioned that you had a recipe for Creme Brulee Ice Cream, and he wants me to make it. I guess he really loves me the way I am because he knows I will not be skinny making these things for him. 🙂

    But I did buy more coconut milk today. 🙂 Gotta put our ice cream bucket in the freezer. I think he is a little disappointed that I won’t be using a torch, though.

    Completely off topic…Have you seen Ken Burns National Parks documentary? I know you like camping, etc. We are finishing it up, right now. It’s amazing. Just a thought.

    xoxo,
    Tia 😛

    Reply

    • Shirley says

      Hi Tia–Wow, your husband IS very similar to my hubby and our food issues are the same. 😉 LOL on buying the coconut milk and planning to make the ice cream even though you know how this might play out. You might come up with another method and still be able to use your torch. Perhaps torch some brulee sugar, cool it, and then mix into the ice cream. I bet that would be “to die for.” I just wasn’t that dedicated when I made it. My version did the trick for me. The ice cream sort of mostly tastes like the creme brulee topping to me.

      No, I haven’t see that yet. Don’t know when we’ll be able to (local video store just closed and don’t have Netflix), but I’d love to see it. Thanks so much for the recommendation! BTW, I’m so glad you dropped in … it reminded me that I need to go read the other post on your Napa trip and check on date when Adopt A GF Blogger post is due. 🙂

      xoxo,
      Shirley

      Reply

  21. Valerie @ City|Life|Eats says

    Oh my – this looks just amazing 🙂

    I am still trying to figure out whether the Navitas Palm Sugar is coconut sugar or not – I think it is, and not actual palm sugar (thanks for the link describing it) – either way it’s delicious, and it means my Iherb giveaway package arrived!!!! Yay! Thanks again so much. Getting that package on Friday just made my week 🙂

    Reply

    • Shirley says

      Hi Valerie–I don’t know the answer to your palm sugar question. I know that it’s labeled palm sugar and iHerb considers it palm sugar. I admit that I’m not going to worry too much about it as long as it keeps producing wonderful refined sugar free recipes for me. 😉 So happy you got your iHerb package … like Christmas in July (just squeaked in for that), isn’t it? 🙂 Fun! You’re very welcome … I’m so grateful to iHerb for sponsoring this fabulous giveaway!

      Shirley

      Reply

  23. Sophie says

    Creme brûlée ice cream: what a neat & clever idea!! the ice cream looks splendid!!

    MMMMMMMMMM,…I also make home made vanilla extract,..there is nothing better!

    Reply

    • Shirley says

      Hey Sophie–Great to see you! Thanks for the words on the ice cream. Made it again the other day for my support group and they loved it! It’s very rich as you can imagine. 🙂

      Yes, homemade vanilla extract is so much better than the bought kind, and easy and economical, too.

      Thought of you today, Sophie … our niece just got back from a European trip and one of the souvenirs that she brought us was a Brussels magnet, so I’ll think of you whenever I see it. 😉

      Shirley

      Reply

    • Shirley says

      Hi Terri–Welcome to gfe! Sorry for the delayed response, but I appreciate you taking the time to comment. Let us know if you give this recipe a try … it’s one of my favorites. 🙂

      Shirley

      Reply

  26. Heather says

    Hey Shirley!!

    My mom & I made this when the husband & I went home to visit last month. OH. MY. GOODNESS!!!! SO SO SO GOOD!!!! I have made dairy free ice cream at home before, but my mom & her husband have never had it. They LOVED it, too!! And my husband has declared a new favorite ice cream flavor! Today is his Family Day celebration (date he was adopted) so I am making this today for the party!

    ALL of your recipes are always SO good! Your site is the first one I recommend to people who are newly gluten-free.

    Thanks Shirley!!

    Reply

    • Shirley says

      Hi Heather–You have TOTALLY made my day–thank you so very much, my dear!! I am absolutely thrilled that you and your family loved this ice cream. Now I want to make some again. Immediately! Which dairy-free recipe did you use for your sweetened condensed milk? I’d love to share your comment and that info on my gfe Facebook page if it’s okay with you. 🙂

      And, again thanks for all your kind words and sharing my blog with others! I so love that this recipe is worthy enough to be served on this super special day for your husband and your family!!

      Shirley

      Reply

  27. audrey @ unconventional baker says

    This sounds absolutely incredible, Shirley! And thank you so much for throwing my condensed milk as an option in there 🙂 I love your brulee ice cream idea. I’ve actually had brulee on my mind these last few weeks and a few ideas, but not enough time to make all the ideas materialize 😀 I know exactly what you mean about coconut sugar — such an interesting natural caramely flavor to play around with. I think you’ve done très bien with this idea 😉

    Reply

    • Shirley Braden says

      Hi Audrey–Thanks so much! I haven’t made this recipe in a good while, but it is one of my very favorites. As I’m dairy free again (hopefully for good!), I will need to use your vegan sweetened condensed milk in this recipe for sure. There’s never enough time to make all the ideas materialize, but I think you do a fantastic job at what you do get to materialize! 🙂 Yes, coconut sugar is a wonderful ingredient in so many ways. To think if I’d never gone gluten free, I probably would never have even learned about it!

      Shirley

      Reply

  28. S says

    OMG! LOL I can’t stop laughing … As I am reading this I feel I should be watching Edith and Archie or some other TV couple. You are so funny and so descriptive … Now onward and upward Shirley

    Reply

    • Shirley Braden says

      Hi and welcome to gfe! 🙂 So glad you enjoyed this post! Not all our conversations are this funny, but every now and then … 😉 Thanks for the feedback and encouragement!

      Shirley

      Reply

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