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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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