Are ya’ll ready for this?! It’s time to share my recipe for GLUTEN-FREE COOKIE DOUGH ICE CREAM. This goes down as one of my top 10 favorite desserts. So, break out your ice cream maker and let’s get to it!
How is edible cookie dough just as good as baked cookies?!
There’s something nostalgic and simple about it. It hits the spot every single time.
I recently made some edible gluten-free cookie dough chunks and put them into ice cream… which has been one of my best decisions lately.
You see, we’ve been on an ice cream kick this Summer. We moved, and the ice cream maker is easier to access now so we’ve been using it constantly.
It also helps that when I asked my husband to buy some heavy cream he came home with 5 bottles.
He has no regrets (and I don’t either). 🙂
So we’ve been making several different recipes on repeat, but this one is a family favorite.
Random fact you may not know about me; I’m the granddaughter of an ice cream man. My grandpa owns his own creamery in a small town, and it’s been successful for several decades.
Yes, everytime we visited we got free ice cream (and yes, it was awesome). Because of that, you could say I’m a little picky when it comes to ice cream.
I’ve held back on sharing any ice cream recipes, but this one has earned it’s spot on Mile High Mitts. I hadn’t eaten gluten-free Cookie Dough Ice Cream ever (which means I also hadn’t had cookie dough ice cream in about 10 years!).
Gluten-free friends: You need to buy an ice cream machine to make ice cream and add all of your favorite gluten-free add-in’s or toppings at home! Starting with this gluten-free Cookie Dough Ice Cream.
There’s a couple important tips and tricks for making ice cream.
First, you’ll want to chill the base for your ice cream. We like to make the ice cream base before we go to bed and let it chill overnight (or at least let it chill a few hours).
Second, you’ll want to move quickly and keep everything as cold as possible. When your ice cream is done churning, move it into a container and into your freezer fast. I even like to freeze the container I’ll store it in, prior to filling it. That way nothing is causing the ice cream to melt and refreeze (which will mess up the consistency).
After your ice cream is done churning it will have a mixed consistency, likely. The edges closest to the cold bowl will be practically hard ice cream. But, the center will be more like soft serve. You’ll still need to freeze your ice cream for several hours to get it to be perfectly scoopable.
In other words, don’t plan on trying to make homemade ice cream a couple hours before a party or dinner. It’s a bit of a step by step process. But, the process itself is fairly easy.
VANILLA ICE CREAM BASE
Our vanilla ice cream base has a couple egg yolks in it. Just two egg yolks help to enhance the texture and give an extra boost of fat and creaminess to it (a little more custard-like). It’s a must-have! We’ve found this is one of the best ways to fight an icy ice cream (and also improve how rich and yummy it is).
EDIBLE COOKIE DOUGH
The star of this gluten-free Cookie Dough Ice Cream is of course some edible cookie dough bits. I recommend mixing them up, scooping them into bits, and then freezing them for at least an hour.
Again, cold ingredients keep the ice cream as cold as possible (to give you the best texture). I also like to throw the chocolate chunks/chips on the same pan in the freezer. Then you can add all of the add-in’s at the very end of mixing your ice cream together.
Sweet, rich, creamy, with pops of cookie dough and chocolate chips throughout… does it get any better than this?! No, no it doesn’t.
Gluten-free Cookie Dough Ice Cream is the perfect dessert to make before Summer ends. So quick, get to it! Grab your ice cream machine and get going. And maybe buy too much heavy cream so you have to make it over and over again. 😉
Love it?! Want to see more Ice Cream recipes here?! Let me know! Leave a comment (and/or a rating), below. I love to hear what ya’ll think.
- 2 cups heavy whipping cream (1 pint)
- 1 cup whole milk
- 1 cup sugar
- 2 egg yolks
- 2 tsp vanilla
- 1/4 cup butter, softened
- 3 tbsp brown sugar
- 2 tbsp white sugar
- 1/2 tsp vanilla
- 1/2 cup gluten-free all purpose flour
- 1/4 tsp salt
- 1-2 tsp milk, as needed
- 2 tbsp mini chocolate chips
- 1/3 cup chocolate chips or chunks
Freeze your ice cream bowl (from an ice cream maker) overnight.
To a medium sized pot on medium heat add your heavy cream, milk, sugar and eggs and whisk them together. Whisk continuously and cook for about 5 minutes, or till the mixture has thickened slightly and has a custard-like color (You can also check it with a thermometer and it should be about 170).
Remove your pot from the stove. Add your vanilla extract and whisk it in.
Pour into a bowl, cover, and place in the fridge for at least several hours or overnight (the ice cream base needs to be completely chilled).
About an hour prior to adding the ice cream base to the ice cream machine, make your gluten-free cookie dough bits.
To a medium mixing bowl, add your butter, sugar, and brown sugar and mix together till creamed. Add your vanilla and stir till combined.
To the same bowl, add your flour and salt and stir together till you have a thick cookie dough. If your cookie dough is too thick, add 1-2 teaspoons of milk (or until it reaches the desired consistency).
Add your mini chocolate chips and fold them into the cookie dough.
Prepare a small pan with parchment paper. Using a 1/2 teaspoon, scoop out bits of cookie dough and place them onto the pan. I recommend using a mini spatula to easily remove the dough from the teaspoon. After you've scooped all of the dough out, you can roll each cookie dough scoop into a smooth ball.
Sprinkle 1/3 cup of your chocolate chips around the pan. Place the pan in the freezer for at least an hour.
Be prepared to move quickly now; the colder the ice cream stays, the better it's texture will be.
Assemble your ice cream maker with the frozen bowl. Turn it on and pour your vanilla ice cream base into it. Let it run according to your ice cream maker instructions (mine is only 10-15 minutes).
After the minimum process time, taste test your ice cream consistency (it should be like soft serve and taste delicious). Then remove your cookie dough chunks and chocolate chips and add them to your ice cream base. Contine to process for about a minute, or till they're thoroughly mixed in.
Turn your ice cream maker off and quickly scoop your ice cream into a freezer safe container. Cover and place in the freezer.
Let it freeze for several hours, for it to be scoopable, hard ice cream.
After several hours: scoop, serve, and devour!
Stored in an airtight container in the freezer, this ice cream should last about 1-2 weeks.