Below is a list of the best Gluten free cookie dough ice cream voted by readers and compiled and edited by our team, let’s find out
Safe and delicious, this gluten free cookie dough ice cream is so easy to make as a summertime treat, or any time! Only a few simple ingredients are required and in less than an hour you have the best ice cream ever! Can be made with or without an ice cream maker!
Starting with a base of creamy vanilla ice cream, making your own gluten free cookie dough balls is a breeze. I like to make double the amount so there is some left over as a little snack!
Free From: wheat, gluten, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
What’s great about this recipe is that not only is it gluten free, it also is made with an egg free vanilla ice cream that also is free from all nuts and tree nuts – including no coconut! Perfect for people with allergies or sensitivities.
Want some more fun ice creams? Make sure you check out my Pumpkin Chai Ice Cream!
- Gluten Free Cookie Dough Ice Cream Tips
- How to Make Gluten Free Cookie Dough Ice Cream
Gluten Free Cookie Dough Ice Cream Tips
First, make sure that you microwave your flours. Don’t take any chances about getting sick from your ice cream. By zapping it in the microwave for a minute, you are killing off any germs that might be on the flours. Better safe than sorry!
Make sure that you use a gluten free flour mix that has NO xanthan gum in it. Gums of any kind are not safe to eat raw. If you can’t find a gluten free flour blend that is made without xanthan gum, I have a mini recipe for the flour inside this recipe.
Don’t add your cookie dough right away to your ice cream. I like to wait until about 5 minutes from being done to add mine. That way they are evenly incorporated into the ice cream and don’t all sink to the bottom.
When storing your cookie dough ice cream, keep it in an airtight container. If you leave it in the mixing bowl, it will crystalize and get freezer burned rather quickly.
How to Make Gluten Free Cookie Dough Ice Cream
Begin by making your ice cream. Get out your ice cream maker and follow your directions for making ice cream.
What’s that? You are like me and have lost that direction booklet somewhere along the way? No worries. Ice cream is pretty easy to make no matter what machine you have.
Make sure that your bowl is cold (pop it in the freezer the night before). Place the chilled bowl into the machine.
In a separate bowl, combine the milk, half and half, and the condensed milk. Add the vanilla and whisk until it is all combined. Pour into your machine. Turn it on. Let it stir for anywhere between 25 and 45 minutes (depending on the machine).
Ta da! Vanilla ice cream is accomplished!
Okay, what if you don’t have an ice cream maker? You can still make this! Simply swap the half and half for whipping cream. Mix the condensed milk, milk, and whipping cream in a stand mixer and whip together for 3-5 minutes until light and creamy. Place in an airtight container and ta da! Vanilla ice cream.
To make the cookie dough balls (aka the best part about this recipe), begin by zapping your flours in the microwave for about one minute, or until the flour reads 165 on an instant read thermometer.
In a medium sized bowl, mix the flours, vanilla, sugar, salt, butter, and mini chocolate chips. Roll them into teeny tiny balls between your fingers and pop them in the freezer so they can chill while you make the ice cream.
When both the ice cream and cookie dough are ready, mix them together. Store in an airtight container in your freezer and leave it alone for at least 4 hours. Scoop and enjoy!
If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, dietary friendly recipes you can subscribe to my newsletter and follow along on Instagram, Twitter, and Facebook!