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One thing I’ve always dreamed would appear in the supermarkets is gluten free cookie dough ice-cream.
I just long for a Ben and Jerry’s gluten free 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?
Originally this gluten free cookie dough ice-cream was made using a ready made cookie dough which is no longer in supermarkets.
So I have revamped the recipe and made it even better with my own home-made, gluten free cookie dough instead!
With extra chocolate chips and cheeky caramel sauce swirls, who needs Ben and Jerry’s!?
Easy no-churn ice-cream
I always though you needed and ice-cream maker to make ice-cream but it turns out, I was wrong.
Making a simple, no-churn ice-cream is ridiculously easy.
The secret? Condensed milk.
Just add this sweet ingredient to your mix and it will freeze into scoop-able ice-cream in just a matter of hours.
And while gluten free cookie dough ice-cream was the dream, I couldn’t resist adding an extra layer of yum with some Dulce de Leche whirled in for good measure.
It was a perfect pairing and I just love seeing the swirls of sauce as I scoop.
And I’m pleased to report that my Ben and Jerry’s super fan boyfriend Steve actually said this is BETTER than the real thing.
I was gobsmacked – I hoped he’d like it but I don’t think you’ll ever truly realise what high praise this is coming from him.
As I’ve never been able to eat Ben and Jerry’s cookie dough ice-cream I asked for some feedback.
He said it was creamier and richer, but the cookie dough was spot on. Can’t ask for better than that, right?
What ingredients do I need?
There’s a full printable recipe card below, but for the shopping list you’ll need:
FOR THE COOKIE DOUGH:
- 150g plain gluten free flour (*heat-treat before using: see notes)
- ¼ tsp xanthan gum
- 110g unsalted butter
- 40g Golden Syrup
- 50g light brown sugar
- 1 tbsp milk
- 50g milk chocolate chips
FOR THE ICE-CREAM:
- 1 x 397g tin of condensed milk
- 600 ml double cream
- 1 tsp vanilla extract
- 50g milk chocolate chips
- 155g tinned caramel / dulce de leche
All of these are really easy to find in the supermarket, and any plain gluten free flour blend will work for the cookie dough.
As you can see it’s a fairly heavy dairy recipe and as such I don’t have a dairy free or vegan version of this yet.
Instead you could make a dairy free version of my frozen raspberry yoghurt!
Make sure you always double check the ingredients for any ‘may contain’ warnings for gluten, as some items such as chocolate chips, have these.
It’s all dependent on the brand so always be on the safe side and check.
How to make gluten free cookie dough
The first part of this recipe involves making your very own gluten free cookie dough.
There are two things that make this cookie dough safe to eat raw – the fact it has no egg in, and heat-treating the flour.
Flour has a risk of containing bacteria which is why it’s always cooked with.
You can go ahead and make this without cooking the flour (I have done this a lot and had no problems!) but to be on the safe side you can heat treat it.
This is explained in the notes of the recipe card below and simply involves baking the flour 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.
This just helps to ensure the flour is safe to consume raw and only adds a few minutes onto your recipe.
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!
Making ice-cream without a machine
Making ice-cream without a machine is actually really simple and only takes a few minutes with an electric whisk.
To start with, 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 – it should look like this when done:
After that, it’s simple a cake 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.
Give it 3-5 hours until it’s set, and then just remove from the freezer a few minutes before you want to scoop.
I recommend dunking your scoop into hot water first.
This helps to get a nice scoop out of the tin and will make the scooper glide easier!
Gluten free cookie dough ice cream recipe
While I’m still holding out for a Ben and Jerry’s gluten free cookie dough ice-cream one day, this recipe is so easy to make it’s no bother at all.
It takes about five minutes to whisk up the mixture and chuck it in the freezer, and once it’s frozen it’s ready to just scoop at any point.
Or, if you’re like me, you keep going back into the freezer with a spoon every half hour.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Gluten Free Cookie Dough Ice-Cream
If you wish you could find a Ben and Jerry's gluten free cookie dough ice-cream, why not make your own? With swirls of caramel sauce, chocolate chips and chunks of homemade gluten free cookie dough, this is a fab dessert!
Ingredients
For the cookie dough:
- 150g plain gluten free flour (*heat-treat before using: see notes)
- 1/4 tsp xanthan gum
- 110g unsalted butter
- 40g Golden Syrup
- 50g light brown sugar
- 1 tbsp milk
- 50g milk chocolate chips
For the ice-cream:
- 1 x 397g tin of condensed milk
- 600 ml double cream
- 1 tsp vanilla extract
- 50g milk chocolate chips
- 155g tinned caramel / dulce de leche
Instructions
To make the cookie dough:
- Firstly heat treat your flour (see notes). 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.
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)
Notes
- Heat treating flour: Untreated flour can have the potential of bacteria so should be heat-treated before being made into a raw food like cookie dough. To do this it's EASY. Pre-heat the oven and spread the flour out on a baking tray at 160'C / 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.
- For best 'scoopage', remove the ice-cream from the freezer about 10 minutes before serving.
Nutrition Information:
Yield:
16Serving Size:
20Amount Per Serving: Calories: 296Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 54mgSodium: 68mgCarbohydrates: 29gFiber: 0gSugar: 22gProtein: 4g
Need some more gluten free dessert inspiration?
Want to have a go at some of the other gluten free dessert recipes on the blog?
Give some of these other gluten free desserts a try and see what you think!
There are plenty to choose from – here are a couple of easy baking ideas to get you going:
- No-Bake Lemon Cheesecake
- Key Lime Pie
- No-Churn Strawberry Cheesecake Ice-Cream
- Pimms cheesecake puddings
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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Like this Gluten Free Cookie Dough Ice-Cream recipe?
Make sure you pin these recipe cards below for later! Do head over and follow me on Pinterest too for more gluten free recipe inspiration.
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/