This cookie dough ice cream recipe is more than just a lovely warm weather treat. Made easily without an ice cream maker, it actually keeps my gluten free son safe.
When my gluten free son was barely 9 years old, and I took him out for ice cream, he came home mad. It took me a moment, but I got it: he deserves to have the gluten free ice cream options that everyone else has in conventional ice cream!
Sure, the basic ice cream flavors are gluten free. Chocolate, vanilla, strawberry. But heaven help you if you’d like something more exciting. Like perhaps… cookie dough ice cream.
Making cookie dough for ice cream
This recipe makes just enough edible gluten free cookie dough for the 3 pints of ice cream yield. If I were you, though, I’d double that part of the recipe and save some for snacking.
Most recently, we made gluten free cookie dough with heat-treated gluten free flour. It’s the most “authentic” and completely safe because we heat-treat the flour in the microwave.
That’s the recipe that I’ve included below. But you can use any of the three recipes with total success in your cookie dough ice cream.
How to make homemade ice cream without a machine
One way or another, you really need to make this ice cream. Even though it’s pretty simple, I still made it a bunch of ways before I arrived at my favorite method and ingredients.
I used my basic no-machine 3-ingredient ice cream recipe below, but I’ve also made this recipe using our no churn marshmallow ice cream and it also worked beautifully.
When I first made this ice cream for my gluten free son, he was a mere 9 years old. He deserves to be able to have some sort of ice cream other than plain vanilla, chocolate or strawberry ice cream. And if I have to make his gluten free cookie dough ice cream myself, so be it!
Cookie Dough Ice Cream | Ben and Jerry’s Style
Ingredients
- 1 recipe ( 70 g ) edible cookie dough
- 14 ounces sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 1 pint ( 16 fluid ounces ) heavy whipping cream , chilled
- 2 ounces semi-sweet chocolate chunks , (optional)
Instructions
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Prepare the cookie dough bites according to the recipe instructions.
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Place the cream in the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with a handheld mixer) and beat the cream on medium-high speed until soft peaks form.
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With the mixer on low speed, add the sweetened condensed milk in a slow, steady stream and continue to whip until none of the condensed milk is visible.
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Add the vanilla, and increase the speed to high and whip until thoroughly blended.
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Pour the ice cream into a 2 quart freezer-safe container with a lid.
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Add the chocolate chunks and the cookie dough chunks, and fold them in carefully to avoid deflating the ice cream.
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Smooth the top and cover tightly with the lid. Place in the freezer until firm (at least 4 hours).
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Serve frozen.
Nutrition information is automatically calculated, so should only be used as an approximation.