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Gluten-Free & Wheat-Free
Chocolate Hazelnut Cinnamon Ice Milk (or Ice Cream) Recipe
GF Recipe Summary
Gluten-Free Chocolate Hazelnut Cinnamon Ice Milk (or Ice Cream): A delicious cool and flavorful frozen dessert
I mixed a few of my favorite flavors together into a sweet frozen concoction I'll call Chocolate Hazelnut Cinnamon Ice Cream, although, more accurately, this gluten-free dessert is Chocolate Hazelnut Cinnamon Ice Milk — a much lower fat version of ice-cream.
I'm not sure how many of you are familiar with Ice Milk as a dessert — it has rather disappeared from the US market over the past 30 years. I remember consuming Ice Milk as a child, and enjoying the fact that it was lighter and more cooling and refreshing than Ice Cream. Sure, I love Ice Cream and it's creamy richness, but I also like frozen desserts containing no fat at all but plenty of flavor (like Sorbets). Ice Milk is somewhere in the middle for me, and can certainly satisfy a craving for ice cream with a bit less dietary guilt.
Note: You will probably want an ice-cream maker handy for this recipe to produce the smoothest possible texture and consistency.
Gluten-Free Recipe Card and Pictures
3 Cups Milk — 2% variety or your preferred type ¾ Cup Sugar ¼ Cup Cocoa 3-4 Tablespoons Cinnamon (serious flavor!) 2 Tablespoons Hazelnut Syrup 1 Tablespoon Vanilla
Just place all these ingredients into your mixer's bowl, and mix on low speed until the sugar dissolves and the cocoa and cinnamon are distributed nicely (feel free to alter the balance of cocoa and cinnamon to your liking). Then pull your pre-frozen ice-cream maker bowl from the freezer, placed it in the ice-cream maker machine, and fill the bowl with the mixed ingredients and turned the machine on for 20 minutes.
Now, this is where a decision must be made. Do you want "soft serve" ice-cream that is a bit like a thick milk shake or perhaps a Wendy's (brand) "Frosty", or do you want hard-packed ice cream. If you choose the former, pour that freshly frozen mixture into a glass (as shown) and enjoy immediately! Otherwise, place the mixture into a freezer-safe container and freeze it solid for a couple hours. I like it either way, but I really prefer the soft-serve approach for many reasons: instant gratification, awesome cool-down treat, and less cleanup (no freezer container - though, if there are leftovers, you'll still want to freeze that which you do not immediately consume).
So, there you have it. "Low-fat Ice Cream", or "Ice Milk" from days past,... whatever you call it, it makes for a delicious flavorful and satisfying summer treat — gluten-free.
Ingredients note: The hazelnut syrup I used is clearly marked "gluten-free" on the back. I found this "Flavorganics" brand of certified organic syrups at Whole Foods recently. And, they have a nice selection of additional syrup flavors that I still need to try out in some gluten-free desserts