Can I make this Vanilla Brown Sugar Ice Cream dairy-free?

Yes. Substitute full-fat coconut milk for both the cream and milk for a rich, dairy-free, and lactose-free version.

Do I need an ice cream maker for this recipe?

No, but using a Whynter Ice Cream Maker makes it much easier. Without one, freeze the mixture and stir every 30 minutes until creamy.

Can I add mix-ins to the ice cream?

Yes. Add crushed cookies, nuts, chocolate chunks, or caramel swirls after churning and before freezing.

How long does homemade ice cream last in the freezer?

Stored in an airtight container, it lasts up to one week while maintaining creamy texture and flavor.

About Alice and Em

Alice von Simson and Em Doyle are the irreverent duo behind Gluten Free & Giggly, where celiac-safe meets laugh-out-loud. After years of turning “sorry, can’t eat that” into a running joke, they built a blog full of indulgent, gluten-free recipes that prove flavor and fun can happily coexist. Together they blend Alice’s dry British wit with Em’s sunny Aussie energy, creating dishes (and disasters) worth sharing.

They specialize in gluten-free comfort food, easy weeknight dinners, and family-friendly baking, with a side of sass and Sauvignon Blanc. Their work has been featured on Pinterest and Google Discover, and they’re on a mission to make every gluten-free meal feel like a celebration, not a sacrifice.

For more recipes and behind-the-scenes chaos, visit glutenfreeandgiggly.com.

Brown Sugar Vanilla Ice Cream (Gluten-Free & Very Addictive)

Q: What kind of brown sugar should I use?

Light brown sugar creates a mild caramel flavor, while dark brown sugar adds deeper molasses notes. Either works beautifully.

Alice and Em
Nov 6
3 min read

Let’s be honest, vanilla ice cream gets a bad rap. Until she tried this one, Alice always claimed that vanilla ice cream wasn't a dessert, it was just a condiment for other, real desserts. But this Vanilla Brown Sugar Ice Cream? Oh, she’s the same dependable friend… with a mischievous streak.

We took classic vanilla ice cream, whispered “what if you had a dark side?” - and ended up with a creamy, caramel-tinted dream that’s as smooth as jazz and twice as dangerous. Made with simple ingredients and a Whynter Ice Cream Maker (our daily obsession), it’s the sort of dessert that makes you question every store-bought pint you’ve ever settled for.

Jump to Recipe

*are there affiliate links in this recipe? Heck yes! And if you click them, you get tried and tested ingredients or equipment that we put our name behind. And we get... like 5 cents. Which is better than a kick up the arse but barely.

A bowl of creamy gluten-free vanilla brown sugar ice cream with vanilla pods and brown sugar in the background.

Why We’re Obsessed

Brown sugar magic: That molasses-y depth turns plain vanilla into pure gold.
No eggs, no custard drama: Just heat, mix, chill, churn, done.
Perfect for your Whynter: No freezing bowls, no patience required.
Naturally gluten-free: As always because chaos, not gluten, belongs in our kitchen.

Ingredients

2 cups heavy cream
1½ cups whole milk
¾ cup brown sugar (light or dark, depending on your mood)
1 teaspoon pure vanilla extract
½ teaspoon salt

Instructions

1.Dump all that good stuff into your machine.Heavy cream, milk, vanilla, brown sugar and salt.

2. Churn and burn (not literally).Hit start, and go live your best life while it does all the work. No pre-freezing, no fiddling, just pure creamy alchemy.

3. Freeze for firmness.Once churned, scoop into a lidded container and freeze for a couple of hours. Or eat it straight from the machine like a feral raccoon- we won’t judge.

Pro Tips

A dash of bourbon or espresso turns this into a grown-up treat.
Swirl in crushed gluten-free toffee bits or salted caramel sauce for extra drama.
Always store it in an airtight container to keep the texture velvety, not icy.

Serving Ideas

This flavor is versatile enough to:

Crown your gluten-free brownies like the royalty they are.
Sit on top of an apple crumble.
Or melt seductively over a gluten free chocolate lava cake while you whisper, “I deserve this.”

Storing

If "eating it all in one sitting" doesn't work for you, then we love these reusable ice cream containers. They are slim so they can squeeze into a packed freezer and they hold up great.

Brown Sugar Vanilla Ice Cream FAQ Section

Can I make this dairy-free?Yes — use full-fat coconut milk in place of both the cream and milk. It’s rich, tropical, and totally lactose-free (your stomach will send flowers).

What kind of brown sugar should I use?Light brown sugar gives a gentle caramel flavor; dark brown sugar makes it bold and molasses-y. There’s no wrong choice — just different levels of drama.

Do I need an ice cream maker?No, but the Whynter Ice Cream Maker makes it criminally easy. If you’re going old-school, freeze the base and stir every 30 minutes until thick and scoopable.

Can I add mix-ins? Oh yes. Crushed cookies, toasted nuts, chocolate chunks — even a swirl of peanut butter. Just fold them in after churning, before freezing.

How long does it last?About a week in an airtight container (if you somehow have that much self-control).