Gluten Free Cookie Dough Ice Cream

Gluten Free Cookie Dough Ice Cream is a delightful frozen treat made with a smooth and creamy base enriched with chunks of gluten-free cookie dough.

ice cream scoop in a loaf pan filled with cookie dough ice cream

Gluten Free Cookie Dough Ice Cream is a delightful frozen treat that combines the creamy goodness of ice cream with the irresistible chunks of cookie dough. This ice cream flavor is perfect for those with gluten sensitivities or those who choose to follow a gluten-free diet. It offers a satisfying and indulgent experience, with each spoonful providing a harmonious balance of rich ice cream and the delectable texture and flavor of cookie dough. Whether enjoyed on a hot summer day or as a cozy winter dessert, Gluten Free Cookie Dough Ice Cream is sure to bring joy and sweet memories to all ice cream lovers.

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INGREDIENTS YOU NEED

Edible Cookie Dough:

1/2 cup almond flour
1 tbsp coconut flour
2 tbsp sugar
1/4 tsp salt
2 tbsp unsweetened almond milk
1 tbsp unsalted butter melted
1/2 tsp vanilla extract
3 tbsp chocolate chips

Vanilla Ice Cream:

4 large egg yolks
3/4 cups sugar
1 1/2 cups milk
1 1/2 cups heavy cream
1/4 tsp salt
1 tsp vanilla extract

ice cream cone filled with a scoop of cookie dough ice cream

Instructions To Make Gluten Free Cookie Dough Ice Cream

Make your cookie dough by putting all of your ingredients in a large bowl (except for chocolate chips) and mix until well combined.
Fold in your chocolate chips, roll dough is 1/2 tsp to 1 tsp sized balls and place in your fridge.

Ice Cream:

In a medium bowl, whisk together your egg yolks and sugar for about 2-3 minutes, until smooth and pale yellow in color.
Whisk in your milk to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Do not boil.
Whisking constantly, slowly add a ½ cup of your hot milk to the yolk and sugar mixture, whisk until combined.
Add the tempered egg yolk mixture back into the saucepan with your remaining hot milk. Mix in your salt.
Whisking constantly, heat on low until the the mixture has thickened enough to coat the back of a spoon. This should take a few minutes.
Add your heavy cream and vanilla extract to your mix, stir to combine.
Cover your bowl with plastic wrap, making sure to have the plastic wrap touching the surface of the ice cream base so it does not get a skin. Refrigerate for at least 3 hours.
When ready, churn your ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions.
In the last two minutes, add in your cookie dough pieces. Churn until they are evenly distributed.
Spoon your ice cream into a shallow container or a loaf pan. Press plastic wrap the surface of the ice cream. Freeze for at least 4 hours, or until solid. Enjoy!