Gather Your Ingredients

Here’s what you’ll need to make the best peach ice cream (no eggs required!)

Our Favorite Ice Cream Maker

We’ve owned this Cuisinart ice cream maker for years and it’s still going strong. This top-rated machine takes up less space than some other models, and is large enough for most homemade ice cream recipes!

SHOP OUR PICK

How To Make Peach Ice Cream, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Chill Your Ice Cream Bowl In Advance. If your ice cream maker has a chiller bowl, make sure to freeze it at LEAST 24-48 hours in advance so it’s cold enough to churn the ice cream properly.
2. Blend The Base. Add peaches, heavy cream, whole milk, sugar, corn syrup, vanilla extract, 1/8 teaspoon almond extract, and the salt to a blender. Puree until the peach mixture is completely smooth. Taste and mix in an additional 1/8 teaspoon almond extract, if desired.
3. Chill The Ice Cream Base in the fridge at least 2-3 hours, or until it’s VERY cold. (Don’t skip this step or your ice cream will not churn properly.
4. Churn The Ice Cream. Give the chilled ice cream base a good stir to make sure everything is evenly blended. Then, churn ice cream according to your manufacturer’s instructions. (For me, this takes 20-30 minutes.) At this point the ice cream will have a soft-serve texture.
5. Freeze Ice Cream. For a firmer, scoop-able set, transfer the ice cream to a freezer-safe container and freeze at least 2-3 hours (up to 8 hours or overnight).
6. Scoop, Serve & Store. Enjoy scoops in bowls or on cones and store leftover ice cream in the freezer up to 2 weeks.

FAQ + Tricks For The Best Peach Ice Cream

Can I Add Fresh Peaches To The Ice Cream? We tested it, and even when they’re VERY finely diced, the peaches freeze very hard and can be difficult to scoop or bite through. Homemade peach freezer jam can be swirled through the ice cream, though, since sugar helps keep the peaches softer in the freezer!

Extras To Try. Chopped peaches can get VERY hard in the freezer (even if they’re diced into small pieces!), but you can serve this ice cream with fresh peach slices or chopped peaches for garnish! Or, try adding crumbled meringues, bits of graham cracker, etc. to the ice cream base before freezing

Can I Use Frozen Peaches or Canned Peaches For Peach Ice Cream? If you’re using frozen peaches, you’ll need to thaw them before making the ice cream base so they blend properly. They should work flavor-wise, so long as you use good-quality frozen peaches! I don’t love the flavor of canned peaches for this recipe and don’t recommend them here.

Can I Make This Without an Ice Cream Maker? Our recipe is specifically for use with ice cream makers. I recommend a no-churn peach ice cream recipe if you don’t have one!

More Ice Cream Treats To Try

Gluten-Free Cookies & Cream Ice Cream

Lemon Ice Cream (With Lemon Curd Swirl!)

Candy Cane Peppermint Ice Cream

Gluten-Free “Fried” Ice Cream

Print

Homemade Peach Ice Cream

Peaches & cream in ice cream form! This fresh peach ice cream is the PERFECT summer dessert.

Course Dessert

Cuisine American

Diet Gluten Free

Keyword homemade ice cream, peach

Prep Time 35 minutes minutes

Chill & Freeze Time 5 hours hours

Total Time 5 hours hours 35 minutes minutes

Servings 1.5 quarts ice cream

Author Emily Dixon, Sweets & Thank You

Equipment

• Ice Cream Maker, at least 1.5 quart capacity (Freeze the bowl at least 24-48 hours in advance, as needed!)

Ingredients

• 1 heaping cup Fresh Peaches, sliced or diced
• 1 ½ cups Heavy Whipping Cream
• 1 cup Whole Milk
• ¾ cup Granulated Sugar (150 grams)
• 2 Tablespoons Light Corn Syrup (to prevent ice crystals)
• ½ teaspoon Vanilla Extract
• 1/8-1/4 teaspoon Almond Extract
• ⅛ teaspoon Kosher Salt

Instructions

• Chill Your Ice Cream Bowl In Advance. If your ice cream maker has a chiller bowl, make sure to freeze it at LEAST 24-48 hours in advance so it's cold enough to churn the ice cream properly.
• Blend The Base. Add peaches, heavy cream, whole milk, sugar, corn syrup, vanilla extract, 1/8 teaspoon almond extract, and the salt to a blender. Puree until completely smooth. Taste and mix in an additional 1/8 teaspoon almond extract, if desired.
• Chill The Ice Cream Base in the fridge at least 2-3 hours, or until it's VERY cold. (Don't skip this step or your ice cream will not churn properly.)
• Churn The Ice Cream. Give the chilled ice cream base a good stir to make sure everything is evenly blended. Then, churn ice cream according to your manufacturer's directions. (For me, this takes 25-30 minutes.) At this point the ice cream will have a soft-serve texture.
• Freeze Ice Cream. For a firmer, scoop-able set, transfer the ice cream to a freezer-safe container and freeze at least 2-3 hours (up to 8 hours or overnight).
• Scoop, Serve & Store. Enjoy scoops in bowls or on cones and store leftover ice cream in the freezer up to 2 weeks.

Video

Notes

• Chill, Chill, Chill! To make sure the ice cream churns properly, make sure you chill the ice cream maker bowl at LEAST 24-48 hrs. in advance, and chill the ice cream base at least 2-3 hours. 
• Extras To Try. Chopped peaches can get VERY hard in the freezer (even if they’re diced into small pieces!), but you can serve this ice cream with fresh sliced or chopped peaches for garnish! Or, try adding crumbled meringues, bits of graham cracker, etc. to the ice cream base before freezing. 

Craving More?

Sign Up For Our Classic Ice Cream Series!

We’ll send you 5 days of delicious treats for summer!

Gather Your Ingredients

If you’ve made our raspberry lemonade recipe or peach lemonade recipe, you’ll know that homemade lemonade is made from surprisingly few ingredients, and that’s true for this watermelon lemonade recipe, too! Let’s take a look:

How To Make Watermelon Lemonade, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Prep The Simple Syrup. In a small saucepan, heat the sugar with 1 cup of water over medium-high heat until the sugar has totally dissolved. Set the syrup aside to cool slightly while you gather your other ingredients.
2. Make The Watermelon Juice. Add watermelon cubes to a blender and puree until it’s as smooth as possible. Strain the watermelon juice through a fine mesh sieve to strain out any seeds or pulp.
3. Combine. Pour the strained watermelon juice into a large pitcher and add lemon juice, simple syrup, and 4 cups cold water. Stir to combine well. At this point, you can chill the watermelon lemonade in the fridge until you’re ready to serve it.
4. Finish. Right before serving, add 3-4 cups ice cubes to the pitcher and garnish with lemon slices, watermelon balls or watermelon slices, and fresh mint leaves, as desired. Serve with plenty of ice!
5. Store leftover lemonade in the fridge 3-4 days.

FAQ + Tricks For The Best Watermelon Lemonade

Try A Twist! Instead of regular simple syrup, use mint simple syrup to make watermelon mint lemonade! Or, add 1-2 cups of fresh berries to the blender with the watermelon for a berry watermelon twist.

Your Watermelon Makes a Difference! Remember that the sweeter and better-tasting your watermelon is, the better tasting your watermelon lemonade will be. It’s worth it to wait till you have a good watermelon.

Can I Use a Sugar Substitute? Probably, though I haven’t tested it myself. Look for a simple syrup recipe that matches the sweetener you want to use (like stevia simple syrup or monkfruit simple syrup).

More Homemade Lemonade Recipes To Try

Easy Raspberry Lemonade

Fresh Peach Lemonade

Classic Homemade Lemonade

Homemade Cherry Limeade

Print

Watermelon Lemonade

Made from just 4 simple ingredients, this refreshing watermelon lemonade recipe is a great way to cool off on a hot summer day! It's bright, delicious, and the perfect easy drink for a BBQ.

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Watermelon Lemonade

• 6 cups Fresh Watermelon Cubes
• 1 ½ cups Fresh Lemon Juice
• 5 cups Cold Water – Divided
• 1 cup Granulated Sugar (200 grams)
• 3-4 cups Ice Cubes

Optional Garnish:

• Watermelon Slices or Watermelon Balls
• Lemon Slices
• Fresh Mint Leaves

Instructions

• Prep The Simple Syrup. In a small saucepan, heat the sugar with 1 cup of water over medium-high heat until the sugar has totally dissolved. Set the syrup aside to cool slightly while you gather your other ingredients.
• Make The Watermelon Juice. Add watermelon cubes to a blender and puree until it's as smooth as possible. Strain the watermelon juice through a fine mesh sieve to strain out any seeds or pulp.
• Combine. Pour the strained watermelon juice into a large pitcher and add lemon juice, simple syrup, and 4 cups cold water. Stir to combine well. At this point, you can chill the watermelon lemonade in the fridge until you're ready to serve it.
• Finish. Right before serving, add 3-4 cups ice cubes to the pitcher and garnish with lemon slices, watermelon balls or watermelon slices, and fresh mint leaves, as desired. Serve with plenty of ice!
• Store leftover lemonade in the fridge 3-4 days.

Video

Notes

• Try A Twist! Instead of regular simple syrup, use mint simple syrup to make watermelon mint lemonade! Or, add 1-2 cups of fresh berries to the blender with the watermelon for a berry watermelon twist.

Gather Your Ingredients

This gluten-free s’mores cookie recipe was built off our Brown Butter Chocolate Chip Cookies recipe, so you’ll see lots of familiar ingredients! Let’s take a look:

How To Make Gluten-Free S’mores Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the printable recipe card below.

1. First, Brown the Butter. Melt the butter in a light-colored saucepan over medium heat, whisking constantly until the butter begins to foam. (Watch carefully when the butter begins to foam, as it will turn golden and brown quickly.) When the butter under the foam is golden (like honey) and smells sweet, remove the pan from the heat and transfer to the bowl of your stand mixer or a large mixing bowl to cool to room temperature.
2. Cool, Then Add Sugars. When the butter has cooled, add the sugar and brown sugar. Mix 2-3 minutes with the paddle attachment (or a handheld mixer), or until well combined and the mixture looks like wet sand.
3. Finish Wet Ingredients. Add eggs + egg yolk one at a time, blending well after each addition. Then, Add the vanilla and mix to combine.
4. Add Dry Ingredients, Then Mix-Ins. Add gluten-free flour, cornstarch, baking powder, baking soda, and salt. Mix until mostly combined, with just a few floury patches left. Add 1 1/2 cups chocolate chips and 3/4 cup graham cracker pieces and stir to combine until evenly blended.

5. Scoop & Chill The Dough. Use a large cookie scoop (3 Tablespoon size) to scoop cookie dough balls. Place in an airtight container, cover, and chill the cookie dough balls for at least 2 hours.
6. Preheat The Oven & Prep Your Pans. When you’re ready to bake, preheat oven to 350 degrees F. Line two baking sheets with parchment paper (so you can alternate sheets between batches.)
7. Roll & Bake The Cookies. Working with just 6 cookie dough balls per batch, flatten each dough ball out into a disc. Add a marshmallow half to the center of the disc, and fold the dough around it, leaving a small opening at the top of the cookie for the marshmallow to expand through during baking. Make sure the dough is sealed well around the sides and bottom of the cookie dough ball! Place cookie dough balls on a prepared baking sheet and bake cookies at 350 degrees for 10-12 minutes, or until the edges are a golden brown color and the centers look just underdone.
8. Garnish & Finish Cookies. Garnish cookies right away with a few extra chocolate chips, some extra gluten-free graham cracker crumbs, and a square of Hershey’s chocolate. Let the cookies cool 1-2 minutes on the cookie sheet before transferring to a wire rack to finish cooling completely. Repeat process with remaining cookie dough until all cookies are baked and cooled.
9. Serve & Store. Enjoy right away once the cookies are cooled down, or store in an airtight container 2-3 days. (Or, freeze in a single layer in freezer bags or a freezer-safe container up to 2 months)

FAQ + Tricks For The Best S’mores Cookies

LEAVE AN OPENING! One of the most important steps for these gluten-free s’mores chocolate chip cookies is to make sure to leave a small opening at the top of each cookie dough ball for the marshmallow to expand through! Otherwise, the marshmallow will melt or go downward to the bottom of the cookie.

CAN I USE MINI MARSHMALLOWS INSTEAD? I don’t like to use them in a stuffed cookie like this, since they tend to dissolve into the cookie rather than adding a distinct gooey marshmallow center. Same goes for marshmallow fluff!

METRIC IS BEST. For best results, I highly recommend weighing the dry ingredients with a digital scale. It’s the most accurate way to measure and will give you consistent, reliable results every time.

CAN I MAKE THESE DAIRY-FREE? You won’t be able to brown the butter, so you’ll miss out on one of the key flavor notes of the recipe, but you can use melted dairy-free butter, dairy-free chocolate chips & dairy-free chocolate bars for a dairy-free option. It just won’t be a 1:1 substitute for my recipe!

Gather Your Ingredients

One thing that makes these creamy lemonade popsicles such a perfect treat is that you only need 3 ingredients to get started! Let’s take a look:

Don’t Forget A Popsicle Mold!

I’ve literally made hundreds of popsicles with this over the last 6 years and it’s still going strong! It’s easy to use, holds the sticks in place, has a lid to prevent freezer burn AND doesn’t hold onto flavors like a silicone popsicle mold does.

SHOP OUR POPSICLE MOLD

How To Make Creamy Lemonade Popsicles, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Combine. Add lemon juice, sweetened condensed milk, and water to a blender.
2. Blend. Puree until smooth. Scrape down the sides of the blender as needed to incorporate all of the sweetened condensed milk into the lemon mixture!
3. Freeze. Pour the creamy lemonade mixture into your popsicle mold. Cover with a lid and insert popsicle sticks. Place on a level surface in your freezer and freeze for at least 5-6 hours, or until completely solid.
4. Serve & Store. To release from popsicle mold, run the wells of the popsicle mold under cool water (not warm water or they’ll melt!) for a few seconds and use a side-to-side motion to release popsicle from the mold. Store leftover popsicles in a single layer in an airtight freezer bag or freezer-safe container in the freezer up to 2 weeks.

FAQ + Tricks For The Best Creamy Lemonade Popsicles

Dairy-Free? Try This! Look for sweetened condensed coconut milk, like Nature’s Charm or Let’s Do Organic! It’ll work just as well here, though it will add a slight coconut flavor to these creamy lemon popsicles.

Use FRESH Lemon Juice For Best Results. I promise it makes a difference, and will give these lemonade popsicles the most lemony flavor. This lemon squeezer makes quick work of the job! 

The Best Popsicle Mold. Just in case you missed it above, this is my favorite popsicle mold. It comes with a lid to help hold the popsicle sticks in place, can balance well in the freezer, and doesn’t hold on to flavors the way a silicone mold does. I’ve quite literally made HUNDREDS of homemade popsicles over the years, and it never lets me down.

Start With Simple Ingredients

Okay, chocolate lovers! Let’s get started with a peek at our ingredients list:

• Gluten-Free Measure-For-Measure Flour. I highly recommend King Arthur Measure For Measure Gluten-Free Flour, but if you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum for best results. (Do not substitute almond flour, oat flour, or coconut flour into this recipe.)
• Sugar keeps this cake super moist & gets divided between 24-36 servings!
• Baking Soda & Salt. This helps keep the cake’s texture light & level, and helps balance the flavor.
• Sour Cream (Or Buttermilk). Most traditional texas sheet cake recipes use either buttermilk or sour cream. The acidity reacts with the baking soda to give the cake a light texture, and the tang balances the flavor. I recommend using sour cream first, buttermilk second, and only recommend a homemade buttermilk substitute (with milk + apple cider vinegar) as a last resort, since it doesn’t have the same thickness/richness.
• Eggs. Help bind the cake together. Pretty straightforward!
• Vanilla Extract enhances the deep chocolate flavor of this cake!
• Butter. This is how you get that classic flavor & fudgy texture! (I haven’t experimented with making this recipe dairy-free yet.) I use salted butter, but unsalted butter works, too!
• Cocoa Powder. I like my Texas sheet cake to taste good and chocolatey, so my secret is adding a *tiny* bit more cocoa powder than some other recipes do in both the gluten-free chocolate sheet cake & the fudgy frosting. It makes all the difference! Remember to use REGULAR unsweetened cocoa powder (like Ghiradelli or Hershey’s) here NOT Dutch-processed/dark cocoa powder (which won’t react properly with the baking soda).
• Hot Water. You’ll heat the water to almost boiling, which will dissolve the chocolate and butter, but the hot liquid will also help thin out the cake batter to a nice, pourable texture, which makes it easy to cover a whole sheet pan.
• Our Easy Fudge Frosting. Then, you’ll finish this gluten-free Texas sheet cake recipe with the classic chocolate fudge frosting made from butter, milk, cocoa powder, vanilla, and powdered sugar. Easy!

PRO TIP: If you’re going to make your gluten-free Texas sheet cake with pecans, I recommend toasting the pecans for extra flavor. It only takes a few minutes, but makes a BIG difference in taste!

How To Make Gluten-Free Chocolate Texas Sheet Cake, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

First, Make The Gluten-Free Texas Sheet Cake

1. Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees and greasing a 13″ x 18″ x 1″ sheet pan with butter or spray oil (or line the pan neatly with parchment paper). 
2. Whisk Dry Ingredients. In a large mixing bowl, whisk gluten-free flour, sugar, baking soda, and salt until well combined. Set aside.
3. Mix Eggs, Sour Cream & Vanilla. In a large liquid measuring cup or small bowl, combine eggs, sour cream and vanilla. (There will be a second where this looks like a big mess–just keep whisking and it’ll come together smoothly.) 
4. Heat Butter, Cocoa Powder & Water. In a small saucepan, melt butter, cocoa powder, and water until almost simmering. You want it hot and smooth, so it can help thin out the batter. 
5. Assemble The Cake Batter. Add sour cream mixture to the flour mixture and mix to combine. (It’ll be thick almost like dough and a bit dry at this point.) Pour the cocoa mixture into the batter a bit at a time, mixing to incorporate the chocolate mixture before adding the next bit. Whisk until it’s smooth and even in texture.
6. Pour Into Prepared Pan. Pour the sheet cake batter onto your prepared baking sheet. Gently smooth out the batter into an even layer that goes all the way to the edges of the pan. (An offset spatula makes this easier)
7. Bake The Cake. Pop the cake pan into the oven and bake 18-20 minutes, or JUST until a toothpick inserted into the center of the cake comes out clean, with perhaps a few small moist crumbs. The cake is thin, so you don’t want to over-bake.)

Immediately Start The Chocolate Fudge Frosting

8. Right after you remove the cake from the oven, begin the frosting. (Unlike most cakes, you want to pour the frosting on while the cake is still warm.)
9. Melt Butter + Milk + Cocoa. In a large saucepan, melt butter, milk and cocoa powder together over medium heat, whisking regularly until it’s almost simmering/bubbling. (Don’t boil it, just heat it till it’s about to bubble.) 
10. Mix In Powdered Sugar & Vanilla. Remove the frosting from the heat and stir in powdered sugar and vanilla, whisking until there are not clumps of powdered sugar. There may be a few small air bubbles–this is totally fine, you just don’t want powdered sugar lumps. If you want to mix the pecans INTO the frosting, do that now. 
11. Pour Warm Frosting Over Warm Cake. Pour the fudge frosting over the still-warm sheet cake and quickly use an offset spatula to gently spread the frosting evenly over the surface. Be gentle, since the cake is pretty moist! If you want to sprinkle the cake with pecans, do that now. 
12. Cool At Least 20 Minutes. Let the sheet cake cool at least 20 minutes before slicing. I prefer to cool it about an hour to let the frosting set up, but some folks love when the frosting is still a bit soft and gooey.
13. Slice & Serve! When you’re ready, slice the cake into 24-36 slices. (For 24 slices, cut the whole cake into quarters, then cut each quarter into 6 slices. For 36 slices, cut the whole cake into quarters, then cut each quarter into 9 slices.)
14. Store Leftovers. If you have leftovers, cover the sheet pan with a lid or foil, and store at room temperature for 1-2 days, or the refrigerator for 2-3 days (my preference). 

How To Make Key Lime Pie Bars, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions & tips in the recipe card below!

1. Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line an 8×8 metal pan with parchment paper.
2. Start With The Graham Cracker Crust. In a food processor or medium mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Pulse or mix until everything is well combined and the mixture resembles wet sand. Pat the crust mixture into your prepared baking pan in an even layer, making sure you pat the crust all the way to the edges. Bake crust in the preheated oven 8-10 minutes, or until just golden.
3. Make The Key Lime Pie Filling. In a large mixing bowl, combine the sweetened condensed milk, egg yolks, Greek yogurt, lime zest, and vanilla. Whisk or beat with a hand mixer to combine until smooth. Keep the mixer or whisk going and gradually mix in the lime juice. Blend until very smooth and even in texture. Pour the key lime filling over the crust.
4. Return The Pan To The Oven and bake an additional 12-15 minutes to set the filling. The center should be just set with a very slight wobble in the middle. It shouldn’t be wet (underdone) or browned and firm (overdone).
5. Cool The Pie Bars For At Least 3 Hours. Remove the key lime pie bars from the oven and cool on a wire rack for 30 minutes. Then transfer the key lime pie bars to the refrigerator and chill for at least 2 1/2 hours more (for a total of at least 3 hours). This will allow the filling to completely set.
6. Slice & Serve. After the bars have cooled completely and chilled, use the parchment paper to lift the bars out of the pan. Cut into 16 squares with a sharp knife and serve garnished with whipped cream or whipped topping, additional lime zest, or lime slices. (You can spread all of the bars with whipped cream before slicing, or you can dollop or pipe the whipped cream onto each square, as desired. It’s up to you!)

Gather Your Ingredients

So what do we need to make gluten-free mini cheesecakes? Let’s take a look at our simple ingredients list:

How To Make Gluten-Free Mini Cheesecakes, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

BEFORE YOU START: Make sure you’re using ROOM TEMPERATURE ingredients (cream cheese, sour cream, and eggs). It makes a significant difference in how smooth your filling will get and how easily it will blend. Cold cream cheese will clump & be hard to blend. 

1. Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line a light colored metal muffin pan with 12 parchment paper muffin liners.
2. Mix Up Graham Cracker Crust. In a medium bowl, combine gluten-free graham cracker crumbs, melted butter, and 2 Tablespoons granulated sugar. Stir until evenly blended.
3. Divide & Pat Out Crust. Add a heaping tablespoon of the crumb mixture to each parchment paper cup and use the back of the tablespoon (or clean fingers) to gently pat down the crust into an even layer. It doesn’t need to be super compacted, but should look even and sealed around the edges.
4. Pre-Bake Crust & Cool. Bake crust for 8 minutes and set the pan aside on a cooling rack to cool slightly while you mix up the filling.

5. Mix Cream Cheese & Sugar. In the bowl of a stand mixer (or a large bowl), beat softened cream cheese and 1/2 cup sugar on medium-low speed with the paddle attachment (or a hand mixer) 2-3 minutes, or until evenly blended and creamy.
6. Finish The Filling. Scrape down the sides of the bowl and add sour cream, vanilla, lemon zest, and cornstarch. Mix on LOW speed just until blended, then add eggs 1 at a time on LOW speed until just mixed. (Try not to over-mix here, since incorporating extra air can cause the cheesecakes to sink later.)
7. Add Filling To Crust. Spoon cheesecake batter over the graham cracker crusts (I like using a large cookie scoop for this!). Gently shake the pan or gently tap on the counter to remove any air bubbles. 

8. Make Hot Water Bath & Bake. Pour boiling water into a 9×13 metal or ceramic pan (I like to place mine on a cookie sheet for stability) and place on the rack underneath the center. Add muffin pan with the cheesecakes to the center rack above the water bath and bake 25-28 minutes or until just set. (A small wobble in the center is fine!) The cheesecakes will look slightly puffed at this point.
9. Cool, Then Chill. Remove the muffin pan from the oven and let the cheesecakes cool at room temperature 45 minutes. Transfer pan to the fridge and chill uncovered at least 4 hours or until completely cold. Cheesecakes will settle as they chill, and will have a slight indent in the center, but shouldn’t look sunken!
10. Serve & Store. Remove cheesecakes from the pan (I leave them wrapped in parchment paper wrapper for easy serving) and enjoy with your favorite toppings. Store leftover cheesecakes covered in the fridge 3-4 days or freeze in a single layer up to 2 months.

FAQ + Tricks For The Best Mini Cheesecakes

Your Pan Material Matters. I recommend a light-colored metal muffin tin with parchment paper liners for this. You MUST use liners, or the cheesecake won’t come out of the pan well. Other pan materials (like silicone or ceramic) conduct heat differently and can cause the cream cheese to “climb” the sides, which creates sinking.

Use The Right Cream Cheese. I ONLY recommend full-fat, brick-style cream cheese, like Philadelphia brand for this mini cheesecake recipe. Low-fat cream cheese or spreadable cream cheese in a tub will not work well. (It can separate, seep, or get lumpy.)

Use The Water Bath. If possible, I highly recommend the modified hot water bath here, since it creates steam that cooks them gently and gives the cheesecakes a uniform look. If you skip it, your cheesecakes may crack, sink, or brown around the edges.

Cool Then Chill. Another trick for preventing cracks or sinking is to cool the cheesecakes at room temperature about 45 min before transferring to the fridge to cool completely. This gentle transition of temperature helps protect the structure of the cheesecake. (We use this same trick for traditional cheesecake!)

More Gluten-Free Cheesecake Recipes To Try

Gluten-Free Pumpkin Cheesecake

Gluten-Free Lemon Cheesecake

Gluten-Free Strawberry Cheesecake

Gluten-Free Caramel Apple Cheesecake

Print

Gluten-Free Mini Cheesecakes

Your favorite dessert, made mini! Our individual gluten-free cheesecakes have all the classic flavor you love, just made in a muffin pan! They're easy, delicious & SO fun to decorate! (Don't miss some of our favorite toppings, below!)

Course Dessert

Cuisine American

Diet Gluten Free

Keyword cheesecake

Prep Time 35 minutes minutes

Cook Time 30 minutes minutes

Chill Time 4 hours hours 45 minutes minutes

Total Time 5 hours hours 50 minutes minutes

Servings 12 Servings

Calories 268kcal

Author Emily Dixon, Sweets & Thank You

Equipment

• 1 Light-Colored Metal Muffin Pan
• 12 Parchment Paper Muffin Liners

Ingredients

For The Gluten-Free Graham Cracker Crust

• 1 cup Gluten-Free Graham Cracker Crumbs,* like Pamela's or Schar (120 grams)
• 2 Tablespoons Melted Butter (28 grams)
• 2 Tablespoons Granulated Sugar (25 grams)

For The Cheesecake Filling

• 16 ounces Full-Fat Cream Cheese, like Philadelphia – ROOM TEMPERATURE!
• ½ cup Granulated Sugar (100 grams)
• ⅓ cup Sour Cream – ROOM TEMPERATURE
• 1 ½ teaspoons Vanilla Extract
• 1 teaspoon Fresh Lemon Zest
• 1 teaspoon Cornstarch
• 2 Large Eggs – ROOM TEMPERATURE

Optional Toppings

• Strawberries or Strawberry Topping
• Fresh Raspberries + Raspberry Sauce
• Cherry Pie Filling
• Chocolate Syrup + Crushed Gluten-Free Oreos
• Lemon Curd + Lemon Slices or Whipped Cream
• Blueberry Topping + Fresh Blueberries + Gluten-Free Graham Cracker Crumbs
• Caramel Sauce + Flaky Sea Salt
• Cinnamon Apples
• Toasted Pecans + Caramel Sauce
• Mixed Berries + Whipped Cream

Instructions

• Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line a light colored metal muffin pan with 12 parchment paper liners. Start boiling a pan of water to use for the modified hot water bath later.
• Mix Crust. In a medium bowl, combine gluten-free graham cracker crumbs, melted butter, and 2 Tablespoons granulated sugar. Stir until evenly blended.
• Divide & Pat Out Crust. Add a heaping tablespoon of the crust mixture to each parchment paper cup and use the back of the tablespoon (or clean fingers) to gently pat down the crust. It doesn't need to be super compacted, but should look even and sealed around the edges.
• Pre-Bake Crust & Cool. Bake crust for 8 minutes and set the pan aside to cool slightly while you mix up the filling.
• Mix Cream Cheese & Sugar. In the bowl of a stand mixer (or a large mixing bowl), beat softened cream cheese and granulated sugar on medium-low speed with the paddle attachment (or a hand mixer) 2-3 minutes, or until evenly blended and creamy.
• Finish The Filling. Scrape down the sides of the bowl and add sour cream, vanilla, lemon zest, and cornstarch. Mix on LOW speed just until blended, then add eggs 1 at a time on LOW speed until just mixed. (Try not to over-mix here, since incorporating extra air can cause the cheesecakes to sink later.)
• Add Filling To Crust. Spoon or pour cheesecake batter over the graham cracker crusts (it's ok if the crust is still slightly warm!). Gently shake the pan or gently tap on the counter to remove any air bubbles.
• Make Hot Water Bath & Bake. Pour boiling water into a 9×13 metal or ceramic pan (I like to place mine on a cookie sheet for stability) and place on the rack underneath the center. Add muffin pan with the cheesecakes to the center rack above the water bath and bake 25-28 minutes or until just set. (A small wobble in the center is fine!) The cheesecakes will look slightly puffed at this point.
• Cool, Then Chill. Remove the muffin pan from the oven and let the cheesecakes cool at room temperature 45 minutes. Transfer pan to the fridge and chill uncovered at least 4 hours or until completely cold. Cheesecakes will settle as they chill, and will have a slight indent in the center, but shouldn't look sunken!
• Serve & Store. Remove cheesecakes from the pan (I leave them wrapped in parchment paper wrapper for easy serving) and enjoy with your favorite toppings. Store leftover cheesecakes covered in the fridge 3-4 days or freeze without toppings in a single layer up to 2 months. For best results, store the cheesecakes without toppings.

Video

Notes

• Gluten-Free Graham Crackers. Regular graham crackers are NOT gluten-free, so make sure to only use certified gluten-free graham crackers for this recipe. I like Pamela’s and Schar brands best! 
• Room Temperature Ingredients. Make sure you’re using ROOM TEMPERATURE cream cheese, sour cream, and eggs! It makes a significant difference in how smooth your filling will get and how easily it will blend.
• Use The Right Cream Cheese. I ONLY recommend full-fat, brick-style cream cheese, like Philadelphia brand for this mini cheesecake recipe. Low-fat cream cheese or spreadable cream cheese in a tub will not work well. (It can separate, seep, or get lumpy.)
• Your Pan Material Matters. I recommend a light-colored metal muffin tin with parchment paper liners for this. You MUST use liners, or the cheesecake won’t come out of the pan well. Other pan materials (like silicone or ceramic) conduct heat differently and can cause the cream cheese to “climb” the sides, which creates sinking.

Nutrition

Serving: 1Mini Cheesecake (Toppings Not Included) | Calories: 268kcal | Carbohydrates: 19.8g | Protein: 4.1g | Fat: 19.4g | Saturated Fat: 10.9g | Cholesterol: 78mg | Sodium: 168.1mg | Potassium: 71.2mg | Fiber: 0.8g | Sugar: 14.2g | Vitamin C: 0.3mg | Calcium: 58.4mg

Start With Simple Ingredients

One thing you’ll love about this gluten-free fruit pizza cookies recipe is how straightforward the ingredients are. Let’s take a look:

• Butter. You’ll need butter for the gluten-free lemon sugar cookies and the easy cream cheese frosting.
• Sugar. Next up is some granulated sugar. A must for making sugar cookies!
• Lemon Zest. I find that fresh lemon zest adds BRIGHT lemon flavor to the cookies. It’s kind of the secret ingredient here that takes the cookies to the next level.
• Eggs. Some room temperature eggs blend in beautifully.
• Vanilla & Lemon Extract. I love a mix of vanilla extract AND lemon extract in the cookies, but you can skip the lemon extract if you don’t have it.
• Baking Powder & Salt. For the perfect puff and a delicious balance of flavors.
• Gluten-Free Flour. We recommend King Arthur Measure-For-Measure gluten-free flour blend, but if you use another brand, be sure it contains xanthan gum. Make sure to measure the flour carefully to avoid packing extra flour into the measuring cup!
• Cream Cheese Frosting. We’re making a quick cream cheese frosting with butter, softened cream cheese, powdered sugar, vanilla, and a pinch of salt. It’s easy and works like a charm every time.
• Fresh Berries or Fruit. My favorite combination of fruit for these fruit pizza cookies is fresh strawberries, blueberries, blackberries, and raspberries, but you can also add kiwi, pineapple, mandarin oranges or halved grapes, if you like!
• Fresh Mint. For an extra pretty touch, I love to tuck a mint leaf into each mini fruit pizza. The pop of green is a gorgeous look for this beautiful dessert!

FAQ + Tips & Tricks For The Best Gluten-Free Fruit Pizza Cookies

CAN FRUIT PIZZA COOKIES BE MADE IN ADVANCE? Yes! The cookies can be made up to 2 days in advance and stored in the refrigerator. Or, you can freeze the cookies (without frosting + berries) up to 1 month before decorating them. Let them thaw a touch before frosting and decorating for best results. Once decorated, the cookies will look their best when eaten within a few hours.

HOW TO STORE FRUIT PIZZA COOKIES. Before frosting, you can store the gluten-free lemon sugar cookies on a covered sheet pan or in an airtight container or bag with parchment paper between layers of cookies. Once frosted, store the cookies in a single layer in the refrigerator. (Covered, for best results!)

A TRICK FOR PERFECTLY ROUND COOKIES. If you’re making these fruit pizza cookies for an event or get-together or simply love the look of perfectly round cookies, you can make your cookies perfectly round by coaxing them into circles with a large circular cookie cutter. When the cookies are hot out of the oven, gently move the cookie cutter around the cookie in a circular motion to coax it into a circle.

More Fruity Dessert Recipes To Try

Gluten-Free Lemon Curd Thumbprint Cookies

Gluten-Free Strawberry Cheesecake

Gluten-Free Lemon Tart

Knickerbocker Glory

Recipe Card

Print

Gluten-Free Fruit Pizza Cookies

These mini gluten-free fruit pizzas are made from gluten-Free lemon sugar cookies, a light cream cheese frosting, and fresh berries. They're beautiful and easy!

Course Cookies

Cuisine American

Diet Gluten Free

Keyword fruit pizza cookies, gluten free fruit pizza cookies, gluten free mini fruit pizzas, gluten free sugar cookie pizzas

Prep Time 40 minutes minutes

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 28 -30 cookies

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Gluten-Free Lemon Sugar Cookies:

• ¾ cup butter, softened to room temperature (1 1/2 sticks, 170 grams)
• 1 ½ cups granulated sugar (300 grams)
• 1 Tablespoon lemon zest (about 1 lemon)
• 2 eggs (ideally room temperature)
• 1 teaspoon vanilla extract
• ¼ teaspoon lemon extract optional
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 2 ½ cups gluten-free measure-for-measure flour* (300 grams)

For The Cream Cheese Frosting:

• 12 oz. cream cheese, softened slightly (340 grams)
• ½ cup butter, softened slightly (113 grams/1 stick)
• 1 ¼ cups powdered sugar (150 grams)
• 1 teaspoon vanilla extract
• pinch salt (about 1/8 tsp.)

To Decorate: 

• Fresh strawberries blueberries, blackberries, and raspberries (OR kiwi, pineapple, mandarin oranges, halved grapes, etc.)
• Fresh mint leaves
• Powdered sugar 1/2 Tbsp. or so will do!

Instructions

Start With The Gluten-Free Lemon Sugar Cookies:

• Combine Sugar, Lemon Zest, and Butter. In a stand mixer (or large mixing bowl), combine sugar and lemon zest. Rub the lemon zest into the sugar until it’s well combined and fragrant. Add the softened butter and cream on medium speed 2-3 minutes, or until light and fluffy. 
• Add Eggs & Vanilla. Scrape down the sides of the bowl and add eggs, one at a time, beating to incorporate each egg before adding the next. Then, add the vanilla (and lemon extract, if using!), and mix to combine. 
• Add Dry Ingredients. Scrape down the edges of the mixing bowl and add baking powder, salt, and half of the flour. Stir until the flour is partially incorporated (this prevents the flour from POOFING out at you!). Pause and add the remaining flour and mix until just combined.
• Chill 20-30 Minutes. Cover the cookie dough and chill 20-30 minutes, while you preheat your oven.
• Preheat & Prep. Preheat the oven temperature to 350 degrees F. Line a baking sheet with parchment paper and use a medium cookie scoop (about 1 1/2 Tbsp.) to scoop 6 cookies onto the prepared baking sheet.
• Bake cookies at 350 degrees for 9-11 minutes, or until the tops are just set and the bottoms are golden. Note: the tops and edges of these cookies will NOT brown. If they have browned, your cookie will be crisp rather than soft. Let the cookies sit on the baking sheet 2-3 minutes, then transfer to a cooling rack. Repeat with remaining cookies. (Note: the longer the cookies chill, the less they spread, so remove the dough from the fridge a minute or two before you plan to scoop to keep all the cookies the same size.)
• Cool completely before frosting. Cookies can be made 2 days in advance and stored in the refrigerator or frozen for up to 1 month. Thaw before decorating. 

Next, Make The Cream Cheese Frosting:

• Cream Butter & Cream Cheese. When the cookies are cool, make your frosting. In a stand mixer or mixing bowl, beat the cream cheese and butter together 2-3 minutes, or until light and fluffy. 
• Add powdered sugar, vanilla, and salt and beat to combine. If the frosting seems too loose, add more powdered sugar 1 Tbsp. at a time. If it seems too thick, you can thin it out with 1-2 tsp. milk at a time. 
• Spread or Pipe The Frosting. Spread the frosting onto the cooled cookies (a small offset spatula makes this easier!) or transfer the frosting to a piping bag** and pipe the frosting onto the cookies, leaving a small border around the edge where the cookie is still visible (like the crust of a pizza). 
• Decorate the frosted cookies with fresh fruit and mint leaves as desired. Finish with a light dusting of powdered sugar for a pretty look. (use a sieve or sifter to dust the powdered sugar over the cookies). 
• Store decorated cookies covered in the refrigerator up to 3 days. 

Video

Notes

• *GLUTEN-FREE FLOUR. I highly recommend King Arthur Baking Measure-For-Measure Gluten-Free Flour for this recipe. My second favorite is Bob’s Red Mill 1:1 Gluten-Free Flour. 
• **PIPING TIP. I used a Wilton 1M open star piping tip for the cookies in the photos. 

Simple Ingredients To Get Started

Our Favorite Ice Cream Maker

We’ve owned this Cuisinart ice cream maker for more than 12 years and it’s still going strong. It takes up less space than some other models, and works well for most homemade ice cream recipes!

SHOP OUR PICK

How To Make Homemade Lemon Ice Cream, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. At LEAST 24 Hours Before, Freeze Ice Cream Maker. If needed, make sure to freeze the freezer bowl or insert for your ice cream machine in advance. Otherwise, the ice cream will not churn properly.
2. Combine Sugar & Lemon Zest in a medium saucepan and rub the zest into the sugar with clean fingers until fragrant and yellow. This helps infuse the sugar with lemon essential oils & intensifies the lemon flavor in this recipe.
3. Add Cream, Milk, Corn Syrup, and Salt to the lemon sugar mixture and stir to combine.
4. Steep. Bring this mixture almost to a simmer over medium-high heat, until the mixture is steaming and sounds like it’s about to bubble. (The sugar should be fully dissolved.) Remove the pan from the heat, stir in vanilla extract, and let it steep at least 30 minutes as it cools. Transfer to an airtight container or liquid measuring cup and cover.
5. Chill Ice Cream Mixture at least 4 hours, or until very cold. The flavor will continue to develop over the 4 hours.
6. STRAIN the ice cream mixture through a fine mesh sieve to remove the lemon zest (otherwise, it can get caught in the churning apparatus of the ice cream maker)

7. Churn Ice Cream according to your ice cream maker’s instructions. For me, that means placing the chilled insert into the ice cream maker, turning it on and pouring the cold ice cream mixture into the chilled insert. Cover and let it churn about 25-30 minutes, or until the texture of rich soft-serve ice cream.
8. Layer Ice Cream. Transfer half of the ice cream mixture into a freezer-safe container. Dollop half of the lemon curd across the surface and cover with the other half of the ice cream mixture. Dollop with the remaining lemon curd and use a butter knife to gently swirl the mixture in a few figure-8 motions. Try not to over swirl! 
9. Freeze. Cover the container well and freeze ice cream 4-6 hours, or until firm enough to scoop. (I recommend pressing a layer of plastic wrap onto the surface of the ice cream, then covering with a lid for extra insulation.)
10. Serve & Store. Scoop and enjoy! Leftover ice cream will keep up to 2 weeks in the freezer, though it will continue to harden with time.

FAQ + Tricks For The Best Lemon Ice Cream

USE MY HOMEMADE LEMON CURD. I pinky promise it makes a WILD difference here to make your own lemon curd. Store-bought lemon curd will have a muted color and the flavor will not be anywhere near as lemony as our homemade lemon curd. It only takes about 20 minutes to make and it tastes SIGNIFICANTLY better than anything store-bought. 

AVOID METAL CONTAINERS! Lemon reacts with prolonged exposure to metal and can develop a strong unpleasant metallic flavor. I only recommend storing your ice cream in glass, plastic, or other freezer-safe containers, NOT a metal one.

Can I Add Lemon Juice? While fresh lemon juice is delicious, I don’t recommend it here since it has a tendency to separate the lemon ice cream base. If you DO want to add some, I recommend ONLY stirring in 2-3 Tablespoons RIGHT before churning ,for best results.

More Yummy Ice Cream Treats To Try

Gluten-Free Cookie Ice Cream Sandwiches

Homemade Chocolate Syrup

Knickerbocker Glory

Classic Hot Fudge Sundae

Recipe Card

Print

Lemon Ice Cream With Lemon Curd Swirl

This easy lemon ice cream packs a double dose of lemon flavor! From the creamy lemon base to the pockets of zesty homemade lemon curd, it's a lemon delight from start to finish!

Course Dessert, Ice Cream

Cuisine American

Diet Gluten Free

Keyword lemon curd ice cream, lemon ice cream, lemon swirl ice cream

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Chill Time 10 hours hours

Total Time 10 hours hours 45 minutes minutes

Servings 1 Quart Ice Cream

Author Emily Dixon, Sweets & Thank You

Equipment

• 1 1-Quart Ice Cream Maker Make sure to freeze the bowl or insert, as needed!*

Ingredients

• 2 cups heavy whipping cream
• 1 cup whole milk
• ⅔ cup granulated sugar
• 3 Tablespoons fresh lemon zest (2-3 lemons)
• 2 Tablespoons corn syrup (see notes)
• ½ teaspoon vanilla extract
• 1 pinch salt (less than 1/8 teaspoon)
• ½ cup Homemade Lemon Curd (DON'T use store-bought!)

Instructions

• At LEAST 24-48 Hours Before, Freeze Ice Cream Maker. If needed, make sure to freeze the bowl or insert for your ice cream maker in advance. Otherwise, the ice cream will not churn properly.
• Combine Sugar & Lemon Zest in a medium saucepan and rub the zest into the sugar with clean fingers until fragrant and yellow. This helps infuse the sugar with lemon essential oils & intensifies the lemon flavor in this recipe.
• Add Cream, Milk, Corn Syrup, and Salt to the lemon sugar mixture and stir to combine.
• Steep. Bring this mixture almost to a simmer over medium-high heat, until the mixture is steaming and sounds like it's about to bubble. (The sugar should be fully dissolved.) Remove the pan from the heat, stir in vanilla extract, and let it steep at least 30 minutes as it cools. Transfer to an airtight container or liquid measuring cup and cover.
• Chill Ice Cream Mixture at least 4 hours, or until very cold. The flavor will continue to develop over the 4 hours. (Don't rush here! If you don't fully chill this mixture, the ice cream will not churn properly!)
• STRAIN the ice cream mixture through a fine mesh sieve to remove the lemon zest (otherwise, it can get caught in the churning apparatus of the ice cream maker)
• Churn Ice Cream according to your ice cream maker's instructions. For me, that means placing the chilled insert into the ice cream maker, turning it on and pouring the cold ice cream mixture into the chilled insert. Cover and let it churn 20-30 minutes, or until the texture of rich soft-serve ice cream.
• Layer Ice Cream. Transfer half of the ice cream mixture into a freezer-safe container. Dollop 1/2 of lemon curd across the surface and cover with the other half of the ice cream mixture. Dollop with the remaining lemon curd and use a butter knife to gently swirl the mixture in a few figure-8 motions. Try not to over swirl!
• Freeze. Cover the container well and freeze ice cream 4-6 hours, or until firm enough to scoop.
• Serve & Store. Scoop and enjoy! Leftover lemon ice cream will keep up to 1 week in the freezer, though it will continue to harden with time.

Video

Notes

• Corn Syrup. The structure of corn syrup helps prevent ice crystals from forming, which means your ice cream will be softer, easier to scoop, and more uniform in texture. You can substitute glucose syrup, or agave syrup in a pinch, but corn syrup will give you the best results. 
• Strain The Ice Cream before adding to the ice cream maker, or the lemon zest can have a tendency to gather together in a ball in the spinning insert/churning apparatus of the ice cream maker. 
• USE MY HOMEMADE LEMON CURD. I pinky promise it makes a WILD difference here. Store-bought lemon curd will have a muted color and the flavor will not be anywhere near as lemony as our homemade lemon curd. It only takes about 20 minutes to make and it tastes SIGNIFICANTLY better than anything store-bought. 
• Mix-Ins & Serving Tips To Try. For extra texture, you can sprinkle some gluten-free graham cracker crumbs or crushed meringues over the lemon curd when layering the ice cream! Or, serve with fresh raspberries and a coconut roll for pretty presentation. 

Gather Your Ingredients

• Gluten-Free Graham Cracker Crust. We’re starting with our popular gluten-free graham cracker pie crust recipe, which calls for gluten-free graham crackers, sugar, and melted butter. It’s easy to work with and so versatile!
• Cream Cheese. ONLY use full-fat, block style cream cheese, like Philadelphia, for this peaches and cream pie recipe. Cream cheese spreads will make for a runny pie filling. Make sure to soften the cream cheese slightly, or it won’t blend well. (Try one of these ways to soften cream cheese to room temperature quickly!) 
• Brown Sugar. My secret ingredient! Some recipes use powdered sugar, but I find the subtle flavor of brown sugar is AMAZING with the fresh peaches.
• Vanilla & Salt. These flavor enhancers round out the filling beautifully.
• Heavy Whipping Cream. Now, for the “cream” part of the peaches and cream pie! You’ll need heavy cream to whip into the filling for a light, fluffy finish.
• Fresh Peaches. Another star of the show! Ripe, juicy peaches add their summer flavor to the sweet peach topping. The ripeness of the peaches is key here! You want ripe, but not mushy or overly firm.  
• Fresh Lemon Juice. A tiny bit of lemon juice helps keep the peaches from browning and brightens their flavor.
• Sugar. Similarly, a touch of sugar helps add sweetness and softens the peaches slightly.

How To Make Gluten-Free Peaches & Cream Pie, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Start By Making The Crust

1. Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Very lightly grease a 9-inch pie plate and set aside. 
2. Crush & Combine. In a food processor, crush graham crackers to fine crumbs. (You can also do this in a bag with a rolling pin!) Add sugar and melted butter, then pulse or stir to combine until the crumbs are evenly coated in the sugar and butter. 
3. Pat Crust Out into the prepared pie pan, using gentle pressure to pat the crust into an even layer and up the sides of the pan. Overly compacting the crust can make it harder to cut through and remove from the pan later, so remember that gentle pressure is best!
4. Bake & Cool. Then, bake the crust in preheated oven for 10 minutes or until fragrant. Remove from oven and let crust cool completely while you mix up the filling. 

Next, Make The Pie Filling

5. Combine softened cream cheese, brown sugar, vanilla, and salt in a large mixing bowl. Use a handheld electric mixer to beat the mixture on low speed until just combined. Then, increase speed to medium and beat until the sugar is completely dissolved and there are no lumps. (It shouldn’t be gritty or lumpy!)
6. Add Heavy Cream and mix, first on low for about 30 seconds to just combine, then on high for 2-3 minutes, or until you reach stiff peaks. The whipped mixture should easily hold its shape and you should easily see the tracks of the hand mixer in the whipped filling mixture. 
7. Add Filling To Crust. Next, transfer the whipped pie filling to the COOLED pie crust (don’t add it to the crust until it’s completely cool or it will melt the filling!). Smooth into an even layer. 
8. Cover & Chill. Then, cover the entire pie loosely with plastic wrap and chill about 2 hours to allow the filling to firm up. 

Right Before Serving, Make The Peach Topping

9. Combine. In a medium bowl, combine sliced peaches with 1/2 Tablespoon sugar and 1/2 Tablespoon lemon juice and gently stir to combine. This will help keep the peach mixture from turning brown and will add a little sweetness.
10. Cut the pie into 10-12 slices and top with sliced peaches. (This way, you can store leftover pie in the fridge without it getting soggy!) Feel free to garnish the top of the pie with additional whipped cream, or fresh mint leaves, if desired! You can use a slotted spoon to drain the peach juice before adding the peaches to the individual slices, but I love the peach juices! 
11. Store leftover pie in the refrigerator up to 2-3 days. Peaches will continue to soften quite a bit in the fridge and should be stored separately. 

FAQ + Tricks For The Best Gluten-Free Peach Pie

Can I Use a Regular Crust Instead? If you prefer a traditional flaky crust, you can absolutely use that instead. You’ll only need a bottom crust (no top crust!). You’ll just need to blind bake the gluten-free crust before filling it. There are directions in this gluten-free pie crust recipe if you need them!

Do I Really Have To Bake The Crust? Technically no. You *can* make this as a no-bake pie by chilling the pie crust instead of baking it. I just find that an unbaked crust is messier to slice and serve.

Can I Use Canned Peaches or Frozen Peaches? I don’t recommend either for this homemade peach pie recipe. Canned peaches will be slimy and lack the fresh flavor you’re looking for, while frozen peaches will get soggy upon thawing.

Serving Tip. It’s MUCH easier to neatly slice this fresh peach pie when you top individual slices with the peach topping, rather than adding the peach topping to the whole pie. It’s also easier to store leftovers this way! Additionally, wait until right before serving the pie to make the peach topping, for best results. Peaches will stay vibrant for about 15-30 minutes, but then will begin to soften and break down. 

More Gluten-Free Pie recipes To Try

Gluten-Free Banana Cream Pie

Gluten-Free Peanut Butter Pie

Gluten-Free Chocolate Pie

Gluten-Free Key Lime Pie Bars

Print

Gluten-Free Peaches & Cream Pie

Layers of crispy gluten-free graham cracker crust, fluffy whipped filling, and fresh peach topping make this peaches and cream pie the PERFECT summer dessert! 

Course Dessert, pie

Cuisine American

Diet Gluten Free

Keyword gluten free creamy peach pie, gluten free fresh peach pie, gluten free peaches and cream pie, gluten-free peach pie

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 1 (9-inch) pie

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Crust:

• 1 ½ cups gluten-free graham cracker crumbs* 180 grams
• ¼ cup granulated sugar 50 grams
• 4 Tablespoons butter 57 grams

For The Pie Filling:

• 8 ounces full-fat cream cheese softened* (226 grams)
• ⅓ cup light brown sugar 67 grams
• 1 teaspoon vanilla extract
• pinch salt less than 1/8 teaspoon
• 1 ½ cups heavy whipping cream 360 ml

For The Peach Topping:

• 2 pounds ripe peaches pitted, peeled, and sliced (about 5-6 peaches, 907 grams)
• ½ Tablespoon granulated sugar
• ½ Tablespoon fresh lemon juice

Optional Garnish: 

• More whipped cream or fresh mint leaves!

Instructions

First, Make The Graham Cracker Crust:

• Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Very lightly grease a 9-inch pie pan and set aside. 
• Crush & Combine. In a food processor, crush graham crackers to fine crumbs. (You can also do this in a bag with a rolling pin!) Add sugar and melted butter, then pulse or stir to combine until the crumbs are evenly coated in the sugar and butter. 
• Pat Crust Out into the prepared pan, using gentle pressure to pat the crust into an even layer and up the sides of the pan. Overly compacting the crust can make it harder to cut through and remove from the pan later, so remember that gentle pressure is best!
• Bake & Cool. Then, bake the crust in preheated oven for 10 minutes or until fragrant. Remove from oven and let crust cool completely while you mix up the filling. 

Next, Make The Pie Filling

• Combine softened cream cheese, brown sugar, vanilla, and salt in a large mixing bowl. Use a hand mixer to beat the mixture on low speed until just combined. Then, increase speed to medium and beat until the sugar is completely dissolved and there are no lumps. (It shouldn’t be gritty or lumpy!)
• Add Heavy Cream and mix, first on low for about 30 seconds to just combine, then on high for 2-3 minutes, or until you reach stiff peaks. The whipped mixture should easily hold its shape and you should easily see the tracks of the hand mixer in the whipped filling mixture. 
• Add Filling To Crust. Next, transfer the whipped pie filling to the COOLED pie crust (don’t add it to the crust until it’s completely cool or it will melt the filling!). Smooth into an even layer. 
• Cover & Chill. Then, cover the pie loosely with plastic wrap and chill about 2 hours to allow the filling to firm up. 

Right Before Serving, Make Peach Topping & Serve

• Combine. In a medium bowl, combine sliced peaches with 1/2 Tablespoon sugar and 1/2 Tablespoon lemon juice and gently stir to combine. This will help keep the peach mixture from turning brown and will add a little sweetness.
• Cut the pie into 10-12 slices and top with sliced peaches. (This way, you can store leftover pie in the fridge without it getting soggy!) Feel free to garnish with additional whipped cream, or fresh mint leaves, if desired! 
• Store leftover pie in the refrigerator up to 2-3 days. Peaches will continue to soften quite a bit in the fridge and should be stored separately. 

Video

Notes

• Gluten-Free Graham Crackers. Regular graham crackers are NOT gluten-free, so to keep this pie safe, make sure to use gluten-free graham crackers. We like Pamela’s best. 
• Cream Cheese. ONLY use full-fat, block style cream cheese, like Philadelphia, for this recipe. Cream cheese spreads will make for a runny pie filling. Make sure to soften the cream cheese slightly, or it won’t blend well. 
• Serving Tip. It’s MUCH easier to neatly slice this pie when you top individual slices with the peach topping, rather than adding the peach topping to the whole pie. It’s also easier to store leftovers this way! Additionally, wait until right before serving the pie to make the peach topping, for best results. Peaches will stay vibrant for about 15-30 minutes, but then will begin to soften and break down. 

Gather Your Ingredients

So what is grasshopper pie made of? It’s an easy-to-make combination of a few elements: a chocolate cookie crust, mint chocolate chip ice cream, chocolate sauce, whipped cream, and garnishes. Let’s take a close look at each one:

• Gluten-Free Oreo Cookie Crust. This crispy gluten-free chocolate cookie crust only requires two ingredients: gluten-free Oreos (or other gluten-free chocolate sandwich cookies, like Glutino, Kinnikinnick, or Trader Joe’s Joe-Joe brands), and butter or vegan butter. Easy!
• Mint Chocolate Chip Ice Cream. Some grasshopper pie recipes use a marshmallow fluff + peppermint extract or creme de menthe filling, but since ours is an ice cream pie, we get to keep things simple! You can use regular or dairy-free/vegan mint chocolate chip ice cream for our gluten-free grasshopper pie. Whichever fits your dietary needs best! You’ll need 2 pints (or 1 quart).
• Chocolate Sauce. You’ll use chocolate sauce twice for this recipe. First, you’ll drizzle a layer over the ice cream. Then, I like to add a bit on top of the whipped cream right before serving. It adds a pretty finishing touch! We LOVE our homemade chocolate syrup, but store-bought sauce works fine here!
• Whipped Cream Or Whipped Coconut Cream. Then, to serve, you’ll dollop or spread some fluffy whipped cream on top. Feel free to whip your own, or use store-bought whipped cream options like CocoWhip or TruWhip dairy-free whipped cream or Cool Whip/ReddiWhip.
• Garnishes (If You Want). Lastly, you can finish your gluten-free grasshopper ice cream pie with some fun garnishes–more crushed cookies, mini chocolate chips or chocolate curls, etc.

How To Make Gluten-Free Grasshopper Ice Cream Pie, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. START WITH THE PIE CRUST. Add gluten-free Oreo cookies to the bowl of a food processor. Pulse until the cookies are fine crumbs and no lumps remain. Add melted butter (or vegan butter) to the crushed cookies and pulse to coat the cookie crumbs with butter. It’ll be the texture of wet sand now. Pour the oreo crust mixture into a 9″ pie pan and use the bottom of a measuring cup, drinking glass, or your fingers to pat the crust down evenly around the bottom and up the sides of the pan. Even the top edge out with your fingers.
2. OPTIONAL: BAKE & COOL THE CRUST. Bake at 350 degrees for 10 minutes to set the crust. Then, set aside on a wire rack to cool completely. If you prefer to make this as a no-bake recipe, simply chill the crust instead to help it set up. (It won’t hold together quite as well as a baked crust, but will still work here!)
3. SOFTEN THE ICE CREAM. When the crust is nearly cool, pull the ice cream out of the freezer to soften. You don’t want it to turn liquid, but you want it soft enough to scoop and spread.
4. SCOOP & SMOOTH THE ICE CREAM. Scoop small amounts of ice cream into your cooled pie crust, bit by bit. Then, use an offset spatula to smooth out the softened ice cream pie filling into an even layer.
5. DRIZZLE WITH CHOCOLATE & FREEZE. When the ice cream is smooth, drizzle some chocolate sauce over the surface of the ice cream. Any sort of design will work–it’ll be covered up by whipped cream anyway. Freeze gluten-free grasshopper ice cream pie at least 30 minutes to set.
6. DOLLOP WITH WHIPPED CREAM. When you’re ready to serve it, remove the frozen pie from the freezer a few minutes in advance. Spread whipped cream over the top of the pie, or dollop whipped cream on individual slices. 
7. CUT & SERVE. Cut the pie into slices (we get about 10 slices). Serve drizzled with additional chocolate sauce and sprinkled with crushed gluten-free Oreos, mini chocolate chips, or chocolate shavings.

How To Make Gluten-Free Raspberry Peach Crisp, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat The Oven & Prep The Pan. Start by preheating the oven to 350 degrees F. Set out a 2-quart baking dish (I use an 8-inch or 9-inch square pan). 
2. Start The Filling. In a large bowl, combine peach slices, raspberries, sugar, cornstarch, orange juice vanilla, almond extract, and salt. Stir to coat the fruit well (you want the cornstarch evenly distributed). 
3. Pour The Filling Into The Baking Dish and set aside while you mix up the crumble topping. 
4. Start The Crumble Topping. In the same mixing bowl (or a new one if you prefer!), combine cubed butter, brown sugar, gluten-free flour blend, gluten-free oats, vanilla, and salt. 
5. Mix Until Clusters Form. Using a fork, pastry blender, or clean hands, work the butter into the dry ingredients until clusters form and the dry ingredients and butter are well combined. 
6. Sprinkle Crumble Over The Peach Filling. Distribute the crumble topping mixture on top of the fruit. (I like to try for a variety of shapes and sizes for the crumble–some larger pieces, some smaller pieces.)
7. Bake The Crisp in the preheated oven for 40-50 minutes, or until the filling is bubbling on the sides (this means the cornstarch is working!), and the topping is golden brown. (If your crisp happens to brown quicker than you expect, you can cover the pan loosely with foil)
8. Cool A Bit Before Serving. Remove the raspberry peach crisp from the oven and cool 20-3o minutes before serving, if possible. This will allow the filling to set a bit. (It’s much thinner and more liquid when it’s hot, but it will thicken and set as it cools.)
9. Serve & Store. Enjoy peach crisp with a scoop of vanilla ice cream or whipped cream for best results! Store leftovers covered in the fridge 2-3 days. 

FAQ + Tricks For The Best Gluten-Free Peach Crisp

Can I Use Frozen Fruit? Yes! When summer peaches aren’t in season, you can absolutely make this gluten-free raspberry peach crisp with frozen peaches and frozen raspberries (or a mix of fresh and frozen!). It’ll work beautifully. I don’t recommend canned peaches, as they tend to be too soft and the flavor will overpower the recipe.

Use the Right Flour! This peach crisp recipe works best with a gluten-free 1:1 flour blend with xanthan gum. I do not recommend substituting almond flour (which can burn) or coconut flour (which will make the topping super dry!) in this recipe.

Try It With Blueberries! Feel free to swap the raspberries out for fresh blueberries for a peach blueberry crisp. It’s DELICIOUS! 

More Gluten-Free Fruit Crisp Recipes To Try

Gluten-Free Strawberry Rhubarb Crisp

Gluten-Free Blueberry Crisp

Gluten-Free Caramel Apple Crisp

Recipe Card

Gluten-Free Raspberry Peach Crisp

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 1 hour 15 minutes
• Yield: 9–12 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Sweet raspberries, juicy peaches & buttery oat crumble come together to make the perfect summer dessert!

---

Ingredients

For The Raspberry Peach Filling:

• 4 cups (about 2 pounds) fresh peaches, peeled and sliced*
• 2 cups (8 oz.) fresh raspberries
• 1/4 cup (30 grams) granulated sugar
• 2 Tablespoons cornstarch 
• 1 Tablespoon orange juice
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon almond extract (optional)
• pinch of salt (less than 1/8 teaspoon)

For The Crumble Topping:

• 6 Tbsp. cold or slightly softened butter, cut into small cubes
• 3/4 cup (150 grams) brown sugar
• 1/2 cup (60 grams) gluten-free measure-for-measure flour, weighed or scooped & leveled
• 3/4 cup (45 grams) gluten-free oats (quick-cooking, rolled or a mix)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat The Oven & Prep The Pan. Start by preheating the oven to 350 degrees F. Set out a 2-quart baking dish (I use an 8-inch or 9-inch square pan).
2. Start The Filling. In a large mixing bowl, combine peaches, raspberries, sugar, cornstarch, orange juice vanilla, almond extract, and salt. Stir to coat the fruit well (you want the cornstarch evenly distributed).
3. Pour The Filling Into The Baking Dish and set aside while you mix up the crumble topping.
4. Start The Crumble Topping. In the same mixing bowl (or a new one if you prefer!), combine cubed butter, brown sugar, gluten-free flour blend, gluten-free oats, vanilla, and salt.
5. Mix Until Clusters Form. Using a fork, pastry blender, or clean hands, work the butter into the dry ingredients until clusters form and the dry ingredients and butter are well combined.
6. Sprinkle Crumble Over The Strawberry Filling. Distribute the oat crumble mixture over the peach filling. (I like to try for a variety of shapes and sizes for the crumble–some larger pieces, some smaller pieces.)
7. Bake The Crisp in the oven for 40-50 minutes, or until the filling is bubbling on the sides (this means the cornstarch is working!), and the topping is golden brown. (If your crisp happens to brown quicker than you expect, you can cover the pan loosely with foil)
8. Cool A Bit Before Serving. Remove the raspberry peach crisp from the oven and cool 20-3o minutes before serving, if possible. This will allow the filling to set a bit. (It’s much thinner and more liquid when it’s hot, but it will thicken and set as it cools.)
9. Serve & Store. Enjoy peach crisp with a scoop of vanilla ice cream or whipped cream for best results! Store leftovers covered in the fridge 2-3 days.

Notes

• Peel Peaches. I usually just use a paring knife to peel the peaches, but you can also use the blanching method. Just put the peaches in boiling water for 1 minute, transfer to an ice bath, and the peach skin slides right off!
• Can I Use Frozen Fruit? Yes! When summer peaches aren’t in season, you can absolutely make this gluten-free raspberry peach crisp with frozen peaches and frozen raspberries (or a mix of fresh and frozen!). It’ll work beautifully. I don’t recommend canned peaches, as they tend to be too soft and the flavor will overpower the recipe.
• Stay Gluten-Free! Make sure to only use certified gluten-free oats & gluten-free flour here! 

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Oven
• Cuisine: American

Recipe Card powered by