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This gluten free cookie dough ice-cream is the absolute DREAM. Creamy, no-churn ice-cream is packed with chunks of gluten free cookie dough and swirls of caramel sauce for the ultimate treat. No ice-cream maker needed… Ben and Jerry’s who!?
One thing I’ve always dreamed would appear in the supermarkets is gluten free cookie dough ice-cream.
I just long for a gluten free Ben and Jerry’s cookie dough ice-cream to appear and all my hopes would be answered.
But then I learned how to make the EASIEST no-churn ice-cream ever and thought hey, why not make it myself?
With extra chocolate chips and cheeky caramel sauce swirls, it’s the perfect gluten free Ben and Jerry’s Cookie Dough Ice-Cream dupe.
If you love this, make sure you check out my gluten free strawberry cheesecake ice-cream and my no-churn Crunchie ice-cream recipes next.
Ingredients
There’s a full printable recipe card below, but for the shopping list you’ll need the following ingredients for my gluten free cookie dough ice-cream recipe:
For the gluten free cookie dough:
- Plain Gluten Free Flour: You’ll need to heat-treat this before using to ensure it’s safe to eat raw, but I explain these steps below. Any gluten free plain or all purpose flour should work in this recipe.
- Xanthan Gum: This is important for helping give the cookie dough it’s pliable texture.
- Butter
- Golden Syrup: In the US you can use light treacle or molasses.
- Light Brown Sugar
- Milk
- Milk Chocolate Chips: Just ensure the ones you’re using are gluten free with no may-contain warnings. You can use dark or white chocolate if you prefer.
For the no-churn ice-cream base you will need:
- Condensed Milk: The secret ingredient to making a no-churn ice-cream recipe.
- Double Cream: Use heavy cream or whipping cream in the US.
- Vanilla Extract
- Tinned Caramel: Or dulce de leche, if you prefer.
How to make gluten free cookie dough ice-cream
There’s a printable recipe card below, but here are some step-by-step photos to show you how easy this gluten free cookie dough ice-cream is to make.
To make the cookie dough, heat treat the flour (see section below) and then while cooling, melt the butter in the microwave in 10-second intervals.
Once the butter has melted, add the gluten free flour, xanthan gum, golden syrup, sugar and milk to it and beat with a wooden spoon until combined.
Mix in the chocolate chips then pop in the fridge for around 20-30 minutes to cool while you make the ice-cream.
For the ice-cream base, pour condensed milk, double cream and vanilla extract into your mixing bowl and get whisking.
You want it to thicken up and become quite stiff. After that, it’s simple a case of folding in your chocolate chip and cookie dough chunks.
Make sure you also swirl in some caramel sauce – but don’t mix it in too much as you want to see the ribbons of sauce running through.
I pour my finished ice-cream into a baking tray (you can also use a loaf tin or an old ice-cream tub) and pop it in the freezer for 3-5 hours until set.
How to heat-treat gluten free flour
The first part of this recipe involves making your very own cookie dough. But because this uses raw flour, it must be heat-treated first to ensure it’s safe to eat.
Flour has a risk of containing bacteria which is why it’s always cooked before eating.
To heat treat your gluten free flour, simply bake it on a baking tray at 160’C / Fan 140’C / Gas Mark 3 for five minutes.
You can also microwave the gluten free flour for 15 second intervals for a total of 90 seconds.
Once you’ve heat treated the flour you can mix everything up to create a gluten free cookie dough which you can just sit and scoff!
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Gluten Free Cookie Dough Ice-Cream
Ingredients
For the cookie dough:
- 150 g plain gluten free flour, *heat-treat before using: see notes
- 1/4 tsp xanthan gum
- 110 g unsalted butter
- 40 g Golden Syrup
- 50 g light brown sugar
- 1 tbsp milk
- 50 g milk chocolate chips
For the ice-cream:
- 1 397g tin of condensed milk
- 600 ml double cream
- 1 tsp vanilla extract
- 50 g milk chocolate chips
- 155 g tinned caramel / dulce de leche
Instructions
To make the cookie dough:
- Firstly heat treat your flour. Pre-heat the oven and spread the gluten free flour out on a baking tray at 160'C / 140C Fan / Gas Mark 3. Bake for 5 minutes, remove from the oven and cool before using. Alternatively, microwave the flour in a bowl on full power for 90 seconds, stirring every 15 seconds.
- While the flour is cooling, melt the butter in the microwave in 10-second intervals. Once the butter has melted, add the gluten free flour, xanthan gum, golden syrup, sugar and milk to it and beat with a wooden spoon until combined.
- Mix in the chocolate chips then pop in the fridge for around 20-30 minutes to cool while you make the ice-cream.
To make the ice-cream:
- Add the condensed milk, double cream and vanilla extract to a large mixing bowl and beat with an electric whisk until thick. It should be quite stiff and a bit like clotted cream.
- Remove the cookie dough from the fridge. Break off small pieces and roll into balls, then add to the ice-cream mixture. Keep folding these in so they are evenly distributed and don't all stick together.
- Pour in the chocolate chips, spoon the caramel and then told into the mixture until you have lovely swirls. You don't want to mix it in entirely but enough so that there are ribbons of sauce through all the ice-cream mixture.
- Spoon into a large baking tin, cover with cling film and freeze for a couple of hours until solid (approx 3-5 hours – or ideally overnight)
Notes
- To easily scoop your ice-cream, remove it from the freezer about 10 minutes before serving and using an ice-cream scoop dipped in hot water.
- Scroll up for step-by-step photos and see the FAQs below for any troubleshooting.
Nutrition
Frequently Asked Questions
Here are some of the questions I get asked about making this gluten free cookie dough ice-cream. If you can’t find the answer you need, ask me in the comments!
At the moment this recipe relies heavily on dairy with the double cream and condensed milk. You could make vegan cookie dough using my gluten free vegan chocolate chip cookies recipe, but I haven’t experimented with dairy-free alternatives in the ice-cream base.
Sadly not! I wish there was a gluten free Ben and Jerry’s cookie dough ice-cream but at the moment, they don’t sell it. Fingers crossed this will change. But in the meantime this recipe is the absolute best! My partner loves Ben and Jerry’s cookie dough tubs and even he said this is better – and that’s saying a lot from him!
Nope! This ice-cream recipe is one of those magical, no-churn recipes. You just whip up the ice cream base, stir in the cookie dough and caramel sauce, and freeze. So simple! No ice cream maker necessary.
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Want more gluten free meals inspiration? My debut cookbook, Delicious Gluten Free Meals, has 100+ gluten free recipes, from breakfast and lunch ideas to dinners, desserts and sides.
Sarah, this looks like a wonderful idea and I wonder how well it might work if made with canned coconut milk and coconut cream as a dairy free variation. I might try it. What is the worst that could happen? 😛
Now I am 100% with you on the gluten free wishlist concept. We cannot have Maltesers and authentic Croissants are nigh on impossible. But doughnuts? They are solved! Is it possible you have not sampled the gluten-free doughnuts from Borough 22? Try them, love them, cross them off your list!
https://www.borough22.com/