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.
A word about edible chocolate chip cookie dough truffles: 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. If I were you, though, I’d double that part of the recipe and save some for warm-weather snacking.
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!
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.