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Gluten Free Ben and Jerry’s Style Chocolate Chip Cookie Dough Ice Cream

Gluten Free Ben and Jerry’s Style Chocolate Chip Cookie Dough Ice Cream

Gluten Free Ben and Jerry's Style Chocolate Chip Cookie Dough Ice CreamI’m deep in writing my next cookbook, Gluten Free Classic Snacks (ETA: it’s now out!!). Deep, baby. My manuscript is due June 15, and until then, there will be no days off. No rest for the weary. But I seriously could not be more excited about sharing it with you. We shot the cover for the new book during the photo shoot and I’m waiting on the brilliant art director at my publisher to come up with something amazing that I can share with you. I.can’t.wait. But I remember feeling the very same way about GFOAS Bakes Bread. Except, that was even harder because Bakes Bread was so new, so revolutionary (really!) that I couldn’t share any new bread recipes with you before the book came out. The recipes were way too different from what had come before, and it was sort of a big reveal. This time, with Classic Snacks, there are plenty more brand-style copycat recipes that I can dream up that have no place in the new book (there aren’t any ice cream recipes in the new book!). Like this Gluten Free Ben and Jerry’s-Style Chocolate Chip Cookie Dough Ice Cream. This way, my head won’t explode. That’s a good thing!

Gluten Free Ben and Jerry's Style Chocolate Chip Cookie Dough Ice Cream

Now I’ve made edible chocolate chip cookie dough truffles before here on the blog. But I switched up the recipe this time, and these are even better (yes! you do need to use the gum-free gluten free flour blend + a wee bit of xanthan gum). The recipe makes just enough cookie dough for the ice cream, but you could definitely double that part of the recipe and save some for warm-weather snacking.

Gluten Free Ben and Jerry's Style Chocolate Chip Cookie Dough Ice Cream

One way or another, you really need to make this ice cream. Even though it’s pretty simple, I still made it a bunch of ways before I arrived at my favorite method and ingredients. I used my basic no-machine 3-ingredient ice cream recipe, but it also worked beautifully with my new marshmallow no-machine ice cream (coming soon to the blog!).

Gluten Free Ben and Jerry's Style Chocolate Chip Cookie Dough Ice Cream

Thank you for letting me share some new copycat recipes with you as we await the release of Classic Snacks. So my head doesn’t explode from all the excitement. There’s only so much not-sharing of gluten free Kit Kat bars and gluten free Mallomar cookies that one person can take before she loses her mind, you know?

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Prep time: Cook time: Yield: 3 pints ice cream


For the cookie dough
1/2 cup plus 1 tablespoon (79 g) basic gum-free gluten free flour blend (52 g superfine white rice flour + 17 g potato starch + 10 g tapioca starch/flour)

1/8 teaspoon xanthan gum

1/8 teaspoon kosher salt

3 tablespoons (36 g) granulated sugar

3 tablespoons (40 g) packed light brown sugar

2 tablespoons (28 g) unsalted butter, at room temperature

1 teaspoon pure vanilla extract

1 to 2 tablespoons milk, at room temperature

1 1/2 ounces miniature semi-sweet chocolate chips

For the ice cream
14 ounces sweetened condensed milk (try using my recipe for homemade sweetened condensed milk, including a dairy free option!)

2 teaspoons pure vanilla extract

1 pint heavy whipping cream, chilled

2 ounces semi-sweet chocolate chunks (optional)


  • Line a small rimmed baking sheet with wax paper and set it aside. In a large bowl, place the flour blend, xanthan gum, salt and granulated sugar and whisk to combine well. Add the brown sugar, and whisk again, working out any lumps. Create a well in the center of the dry ingredients and add the butter, vanilla and 1 tablespoon of milk, mixing to combine after each addition. Knead the dough together with your hands, adding more milk by the quarter teaspoonful as necessary for the dough to hold together without crumbling. Add the miniature chocolate chips and mix until evenly distributed throughout the dough.

  • Break off small pieces of cookie dough and roll tightly into balls about 1/2-inch in diameter. Place on the prepared baking sheet in a single layer, and place in the freezer until firm (about 10 minutes). Remove the cookie dough from the freezer and cut each ball of dough in half right down the center. Place the cookie dough pieces back in the freezer.

  • To make the ice cream, place the cream in the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with a handheld mixer) and beat the cream on medium-high speed until soft peaks form. With the mixer on low speed, add the sweetened condensed milk in a slow, steady stream and continue to whip until none of the condensed milk is visible. Add the vanilla, and increase the speed to high and whip until throughly blended.

  • Pour the ice cream into a 2 quart freezer-safe container with a lid. Add the chocolate chunks and the cookie dough chunks, and fold them in carefully to avoid deflating the ice cream. Smooth the top and cover tightly with the lid. Place in the freezer until firm (at least 4 hours). Serve directly from the freezer.



P.S. If you haven’t yet, I hope you’ll consider picking up a copy of Gluten Free on a Shoestring Bakes Bread! Your support means the world to me. Get caught up on my cookbooks before Classic Snacks comes out early next year!

If you liked this recipe, you'll love my new book!

Gluten-Free Small Bites

100 irresistible one-bite recipes—for everything from parties to portable meals

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  • Sherry Lynn England

    will coconut milk work in this recipe?

    • Jennifer S.

      you should give it a try and let us know!

    • Linda

      I’d like to know about coconut milk or flax milk. I can’t do dairy or almond. This looks soo good.

      • Heavy cream cannot be replaced with any sort of milk. It can sometimes be replaced with coconut cream (not milk), but instead of that I recommend you use the search function on the blog to find my no machine dairy free ice cream recipes.

  • Renee Nicholl

    im lactose intollerent so can i use almond milk?

    • Jennifer S.

      you should give it a whirl and let us know….

    • You cannot use straight-up almond milk in place of sweetened condensed milk or heavy cream, Renee. I recommend you use the search function on the blog to find my no machine dairy free ice cream recipes.

  • Anneke

    Please, Nicole! No exploding heads! That would make such a mess in the kitchen! :)

    • I know, right, Anneke? That would be the first thought in my exploded head: don’t get any in the food! ;)

  • Jennifer S.

    Nice title!!! Are you cool with it? I hope you love it. I can’t wait to see the cover and the cookbook… can.not.wait! And yes, please take care of yourself and bring us many more beautiful recipes like this so we can keep your head intact. Who would replace you? NO ONE that’s who!

    • Aw, thanks, Jennifer! I’m very happy with the title. So far my editor likes it but we still need everyone else at the publisher to sign off. Ah, creativity by committee, it’s quite the challenge!

  • Lucy

    Wow Nicole! My head is exploding with this great recipe…Amanda’s favorite!
    I don’t have much to do today in the kitchen, lots of leftovers from last nights dinner…so tonight ice cream for desert! HUGS :)

    • That’s so great, Lucy! If you get this in the freezer this morning, it’ll be perfect for tonight!

  • Lauren O.

    You’re my hero! Just when I think you can’t possibly top what you’ve posted, you do! I’m beyond excited, this is my FAVORITE kind of ice cream, I have gone with out for 4 years, that changes today! Thanks for all of the great recipes that you put out here!

    • Oh that’s awesome, Lauren. Cookie dough ice cream is definitely a summer rite of passage. So glad you can have it back! :)

  • Kimmy Dawn Cox Wright

    yep. I’m making this today. It is to hot to bake! and I have to wait for tomorrow for more whey protein to arrive.

    • Oh no not too hot to bake yet, Kimmy! For a baking blogger like me, summer definitely requires some creative solutions. :)

  • Mare Masterson

    Oh, we will just have to suffer with you sharing recipes so your head does not explode…after all it is for the greater good, right? ;) Now in my Tazmanian devil voice…ICE CREAM!!! Cookie Dough ICE CREAM!!!

    • Exactly, Mare. It’s really for the best. That way, nobody loses her head. ;)

  • aliciamyersleifheit

    Nicole, you SERIOUSLY just made my day! I just got home from the grocery and I think I’ll have to go back to get the few things I don’t have on hand! Thank you for all your hard work that makes lives for those of us and our kiddos living GF sooo much easier. I’ve never made one of your recipe that hasn’t had everyone (even Gluten eaters) asking for the recipe. Can’t wait for the new book!

  • Karen

    how would this work with an ice cream maker?

  • Diana

    Hi, I’m a newbie to GF cooking and baking. So excited to get my feet wet and whip up some tasty new recipes, but what is “xantham gum” and where can I buy it?

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  • Lauren Smith

    Just made this, waiting for it to finish freezing! I have obe excited 11 year old daughter waiting for this too. And to top it off, bought a waffle cone maker this morning so we have cones to go with it too! Thank you very much from Lauren and Kenza!

  • Lauren Smith

    The cones!

  • Lauren Smith

    Verdict – delicious! Thank you x

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