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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

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.

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

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.

Gluten Free Ben and Jerry's Style Chocolate Chip 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.

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 no churn marshmallow ice cream.

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

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!

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

Ingredients

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)

Directions

  • 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.

Love,
Me

 

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 on a Shoestring [Second Edition]:

125 Easy Recipes for Eating Well on the Cheap

Amazon.com Barnes & Noble IndieBound.com

Comments are closed.

  • […] Chocolate chip cookie dough ice cream. […]

  • Lauren Smith
    May 30, 2014 at 4:41 AM

    Verdict – delicious! Thank you x

  • Lauren Smith
    May 29, 2014 at 12:02 PM

    The cones!

  • Lauren Smith
    May 29, 2014 at 12:00 PM

    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!

  • […] … and bakes up into these beautiful, peanut-buttery chocolate chip cookies in no time. I bet they’d even make great ice cream sandwiches! […]

  • Diana
    May 28, 2014 at 2:21 AM

    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?

  • Karen
    May 27, 2014 at 9:21 PM

    how would this work with an ice cream maker?

  • aliciamyersleifheit
    May 27, 2014 at 3:47 PM

    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!

  • Mare Masterson
    May 27, 2014 at 12:26 PM

    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!!!

    • May 27, 2014 at 12:31 PM

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

  • Kimmy Dawn Cox Wright
    May 27, 2014 at 11:48 AM

    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.

    • May 27, 2014 at 12:31 PM

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

  • Lauren O.
    May 27, 2014 at 11:06 AM

    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!

    • May 27, 2014 at 12:30 PM

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

  • Lucy
    May 27, 2014 at 10:34 AM

    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 :)

    • May 27, 2014 at 10:36 AM

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

  • Jennifer S.
    May 27, 2014 at 10:23 AM

    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!

    • May 27, 2014 at 10:36 AM

      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!

  • Anneke
    May 27, 2014 at 9:17 AM

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

    • May 27, 2014 at 10:35 AM

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

  • Renee Nicholl
    May 27, 2014 at 8:33 AM

    im lactose intollerent so can i use almond milk?

    • Jennifer S.
      May 27, 2014 at 10:21 AM

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

    • May 27, 2014 at 10:39 AM

      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.

  • Sherry Lynn England
    May 27, 2014 at 8:19 AM

    will coconut milk work in this recipe?

    • Jennifer S.
      May 27, 2014 at 10:21 AM

      you should give it a try and let us know!

    • Linda
      May 27, 2014 at 10:23 AM

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

    • May 27, 2014 at 10:35 AM

      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.

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