▷ Gluten-Free Sausage Balls and Ice Cream with Chocolate Fudge Topping

Gluten-Free » Gluten-Free Sausage Balls and Ice Cream with Chocolate Fudge Topping

Delight in gluten-free sausage balls paired with creamy ice cream and rich chocolate fudge topping for a perfect sweet and savory treat.

Deliciously Indulgent Treats for Everyone!

Gluten-free ice cream is an increasingly popular treat for those who follow a gluten-free lifestyle or have dietary restrictions. Making ice cream at home not only allows for complete control over the ingredients, ensuring they meet gluten-free standards, but also opens up a world of creative flavor possibilities. From classic vanilla to innovative combinations, the homemade approach can yield delicious results that cater to personal tastes and preferences.

Homesteading enthusiasts often embrace the art of making their own ice cream as part of a broader movement towards self-sufficiency and sustainability. This practice not only supports healthier eating habits but also fosters a deeper connection with the food being consumed. By using fresh and natural ingredients, individuals can create delightful frozen desserts that are both satisfying and guilt-free, making it a rewarding endeavor for families and individuals alike.

Indulge Without Limits: Savor the Perfect Pairing of Savory and Sweet Delight!

Hi friends welcome back to the gluten-free home ther I have a fun day today we are going to do a few recipes we are going to do some ice cream with chocolate fudge sauce and we’re going to do sausage balls all of this will be gluten-free so no worries there um you can actually make it with gluten if you want to make different uh use different.

Ingredients then that’s fine too it can go either way but let’s go ahead and get we’re going to start off with 3 and 1/2 cups of heavy whipping cream we’re just going to put that in a saucer I’m not going to put all of it in there maybe about half then we’re going to do one and 1/2 cups of sugar you can use cane sugar you.

Can use granulated just whatever you have so this is 1 and 1/2 cups now this will have to heat onto the stove we’ll put it on medium just to get that sugar all mixed in okay so I’m got my heavy cream little bit of it and then the rest all of the sugar and I’ve just got it on a medium heat just enough to get that.

Sugar mixed in to it’s not grainy anymore this is my mixture it took maybe about five minutes just enough to incorporate that sugar to where it’s not grainy anymore so what I’ll do is is I’m going to add this to the remainder of the heavy whipping cream CP that directly in there this is 2 and 1/2 cups of whole.

Milk you can use regular whole milk this is actually powdered we don’t use a whole lot of milk so I do more powdered milk just you know things so things don’t expire so this is 2 and 1/2 cups of whole milk I’m going to add that to the mixture I’m going to add a little bit of.

Salt not not very much maybe half a teaspoon this is vanilla uh I make my own vanilla you store bought vanilla is just fine you’ll add two teaspoons to be honest I never measure so not with vanilla anyways so I’m just going to put some in there and then what we’re going to do is just stir this up this is the ice cream.

Base now again you don’t want to put hot ingredients into your ice cream maker it’s going to take a long time to get it cold and the texture will be different it’ll be more of a icy type ice cream than a creamy so this will go in the refrigerator for probably about 2 to 3 hours okay while that’s in the refrigerator cooling we’ll go ahead and.

Make the hot fudge topping for the ice cream I like more of the chewy fudge rather than the chocolate sauce so this will be more of a chewy fudge that’ll go on the ice cream this is really really simple and extremely good so we’re going to start off with one can it’s 14 oz of sweet anded condensed milk doesn’t matter what.

Brand you’re just going to add that to saucepan and you’re going to add one to one and 1/4 cups of hot of chocolate chips I usually do about half but sometimes I’ll add a little extra quarter these are semi chocolate chips you can use milk chocolate if you’d rather have that it doesn’t matter so you’re going to pour.

Those in and we’re going to go over to the stove we’re going to turn this on medium heat again and all we’re going to do is just stir this just until the chocolate chips are melted and mixed in okay we got that all melted that didn’t take too long to that we are going to.

Add 2 tablespoon of butter I don’t exactly measure but and that and then one teaspoon of vanilla again again we’re not going to measure that either and we’re just going to stir that until the butter is melted.

All right the butter is all melted and it’s completely mixed in I’m going to just put this in a microwave size jar see if I can do this without spilling it everywhere and there you have it chocolate fudge sauce for the ice cream so I keep my chocolate fudge in the refrigerator that’s where you’ll.

Want to keep it and whenever I get ready to put it on my ice cream I’ll put it in the microwave you can even use like a a double Broiler and I’ll if I’m put it in the microwave I’ll put it on for about 15 seconds and then stir it and then 15 more until it gets smooth and and more liquid to where I can pour it on the ice.

Cream okay I’ve had my ice cream base it’s been in the refrigerator for a couple of hours and my ice cream container has actually been in the freezer overnight you want to make sure everything you’re using when you make ice cream is as cold as possible okay so I’m going to take my.

Ice cream base and I’m just going to pour it into my ice cream container here this is a 2q ice cream maker and I’m going to put it in here this is a queing art and I’m going to put my mixer in put the lid on and I’m just going to turn it on and I’m going to leave it going for about 25.

minutes okay it’s been about 30 minutes and the ice cream is finally finished I forgot to say that this ice cream maker does not take ice you just take the actual ice cream container and you put it in the freezer and it’s almost like an ice pack it’s got gel kind of substance around it and.

I just always make sure that I freeze it the night before and then it’ll usually keep my ice cream good so we’re going to take this lid off and pull this out let’s go ahead and get sure I get this off here this ice cream is so good and it stays it gets firm but it’s not so much.

That it’s difficult trying to scoop out I’ll usually just sit it out on the counter maybe about 15 minutes before I want it but it’s actually a good consistency and it’s really creamy I really like this recipe make sure we get all that all right this is actually what it looks like so it’s pretty Frozen it’s.

Almost like a soft serve so what I’ll do is I’ll just put this in the freezer and then whenever I’m ready for ice cream I’ll just set it out on the counter maybe about 15 minutes before we want it and then I will heat up my chocolate sauce and it is such a nice dessert and you know not like the store where you go and you.

Don’t know exactly what you’re getting I know exactly what’s in this recipe I know what I’m putting into my body so it’s really nice not having a list of ingredients that you can’t read or understand you have no idea what they are so so for the recipe you’re going to again make sure if you have um a gluten.

Sensitivity you’re make sure all of your ingredients do not have any added fillers such as breadcrumbs so just make sure be aware of that whenever you are getting your supplies for the recipe so what we’ll need is one lound of ground sausage it doesn’t matter what kind you’re going to want one package this is 16 oz of cream cheese this has.

Been softened one cup cup of mild cheddar cheesee I usually just get the block and shred it myself and the last thing is you’re going to want two cups of a bisqui mix bisqui if you’re wanting it regular what I use is this King Arthur gluten-free pancake mix this is the best I have.

Found and it actually has a slight maple syrup taste and boy is it good so what you’re going to do is you’ll take all of your ingredients this pretty easy and you’re going to put them all in your pan in your bowl and just mix them all together this is a really good recipe if you’re wanting to make it for the holidays you can actually make it ahead.

Of time and this recipe will make way more than my husband and I will eat so I typically will freeze them and and they’ll stay in the freezer for a good while so you can make these ahead of time for your holiday seasons for Christmas or Thanksgiving and then just the day before or the day of just make them and it is a really good timesaver.

So this is the mild cheddar cheese and here we’ve got the pancake mix I’m going to just mix this all together you can use your hands too if that’s easier that’s probably what I’ll end up doing okay we got that all mixed up this is what it looks like and I’m going to.

Get a cookie sheet because I’m going to free free a lot of these and what I’ll do is I’ll just keep them in my freezer overnight and then I’ll put them in either a vacuum seal bag or even a Ziploc bag and then that way I can take them out as I want so I’m going to grab me a baking sheet right here and I use a cookie scoop it’s just.

A smaller one and you can even roll them out by hand it doesn’t matter I just keep use this because it’s easier and it keeps them more uniform so I’m going to get these out on this baking sheet and we’ll see how many we get out of it all right we ended up with 41 sausage balls so like I said I’m going to put some in the freezer and I’m just going.

To leave them overnight and then I’ll put them I’ll probably vacuum seal them and then I’m going to put a few right now there’s two ways you can cook them you can either cook them in the oven at 350° and usually about 25 to 30 minutes or until they’re done and brown and in the air fryer I’ll leave them probably about 10 15 minutes again until they’re.

Brown and they’re done inside so let’s see what they look like out they come after they come out of the air fryer I just pulled these out of the air fryer and they look so good so I hope you try this recipe and I hope you enjoy it and I hope you join us again on next time on the gluten-free Homesteader bye friends.