This gluten free cookie dough ice cream recipe is more than just a lovely warm weather treat. Made easily without an ice cream maker, it actually keeps my gluten free son safe. Let me explain…
I took my gluten free son out for ice cream, and he came home mad. At first, I was appalled at his post-Millennial entitlement. And then I got it.
Sure, the basic ice cream flavors are gluten free. Chocolate, vanilla, strawberry. *yawn* But heaven help you if you’d like something more exciting. Like perhaps… cookie dough ice cream.
How to make edible gluten free cookie dough
A word about edible chocolate chip cookie dough truffles: yes! you do need to use the gum-free gluten free flour blend. The recipe makes just enough cookie dough for the ice cream.
If I were you, though, I’d double that part of the recipe and save some for snacking. We’ve made a couple recipes for edible cookie dough on the blog (cookie dough with almond flour came first; then cookie dough with oats).
More recently, we made gluten free cookie dough with heat-treated gluten free flour. It’s the most “authentic” and completely safe because we heat-treat the flour in the microwave.
That’s the recipe that I’ve included below. But you can use any of the three recipes with total success in your cookie dough ice cream.
How to make homemade gluten free ice cream without a machine
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.
So who knows. My son may be a brat. (please no please no) But his wanting something other than plain vanilla, chocolate or strawberry ice cream isn’t proof of it. If I have to make his cookie dough ice cream myself, so be it!
Gluten Free Ben and Jerry’s Style Chocolate Chip Cookie Dough Ice Cream
For the cookie dough
1/2 cup (70 g) gum free gluten free flour (46 grams superfine white rice flour + 15 grams potato starch + 8 grams tapioca starch/flour)
4 tablespoons (56 g) unsalted butter, at room temperature*
2 tablespoons (25 g) granulated sugar
3 tablespoons (42 g) light brown sugar
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1 1/2 to 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. Heat-treat the flour. Grease a small, microwave-safe bowl and place the flour in it. Microwave for 30 seconds at around 800 watts (for me it’s 30 seconds at 70% power) or the flour temperature until it reaches at least 165°F on an instant read thermometer. Set the flour aside briefly. In a medium-size bowl, place the butter, granulated sugar, and salt, and mix well with a fork until well-combined. Add the vanilla and mix again to combine. The mixture will be a bit softer. Add the heat-treated flour, and mix until completely combined. Add the chocolate chips, and mix until evenly distributed throughout the flour.
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.