Gluten-free choc chip cookie dough ice cream recipe – 100% no-churn and no ice cream maker required! Yep, homemade, super creamy cookie dough ice cream is as simple as mixing it up and freezing. So what are you waiting for?
Gluten-free choc chip cookie dough ice cream recipe – perfect for the Summer months! It’s dangerously quick and easy to make and tastes sweet, super creamy, but with tons of texture from the soft cookie dough and chunky choc chips. This is a real winner!
This year has been a year of firsts (in many good and bad ways) so I guess it’s time to add another to the list – my first ever ice cream recipe!
Yep, whilst you can happily buy plain ice cream that’s gluten-free, the ‘good stuff’ will often contain gluten. I’m thinking the Ben and Jerry’s-type stuff with cookie dough, brownies, biscuits crammed into it etc…
And ok, plain ice cream is still pretty nice, but what if I DO want the ‘break in case of emergency’ good stuff like everyone else enjoys?
Well, in the past, I’d just have to sulk about never being able to eat it. But not anymore – now I can just make it myself whenever I want – no ice cream maker required. Just mix it all up and freeze it – job done!
What is no-churn ice cream?
It’s a method of making ice cream without having to constantly churn it as it’s being frozen – like an ice cream maker would.
Churning the ice cream as it freezes helps to aerate the mixture, ensuring that the ice crystals remain as small as possible. This not only makes the ice cream lighter and more ‘whippy’, but it prevents it from freezing in one big, hard lump.
A no-churn ice cream is thicker and often needs to soften a little before serving. But the benefits are that you don’t need an ice cream maker and it’s as simple as mixing it all up and freezing it. There’s no difference in taste and the difference in texture is very minimal.
Why no-churn ice cream?
- Just mix it all up and freeze it.
- No ice-cream maker required.
- No need to add the ice cream canister to the freezer 12 hours ahead of time. I never have space for one!
- It’s simple and incredibly quick to make compared to churning ice cream.
- No need to add eggs to the mixture.
- No need to make a custard base using the hob before starting the process.
So what does my gluten-free choc chip cookie dough ice cream taste like?
Where do I start?! First of all, the ice cream itself is subtly sweet, incredibly creamy and indulgent – more like a high-end expensive ice cream than a cheaper ‘icy’ ice cream.
(I love how I described ice cream by describing it as ice cream twice in one sentence)
Whilst the ice cream is lovely and smooth, that soft, chewy cookie dough adds extra hits of sweetness, along with that unmistakable cookie dough flavour. The chocolate chips add a wonderful chunky texture too.
Top it with gluten-free cookie dough balls, plonk it in a gluten-free waffle cone and wonder why you didn’t make this sooner. So here’s everything you’ll need to make this – keep scrolling to the bottom of the post if you’re looking for the method ??
Gluten-free choc chip cookie dough ice cream recipe: Ingredients
For the ice cream
- 397g condensed milk (a full tin)
- 600ml double cream
- 2 tsp vanilla extract (or any extract you want, caramel would work!)
- 75g chocolate chips
For the cookie dough
- 115g butter, softened
- 100g caster sugar
- 50g light brown sugar
- 140g gluten free plain flour
- 1 tsp vanilla extract
- 2 tbsp milk
- 100g chocolate chips
So I thought I’d kick things off with a little frequently asked questions section – if you just want the recipe, then keep scrolling!
But I’ve thrown in some tips here that will be really helpful if this is your first time baking this, or you want to adapt it. So here they are!
Gluten-free choc chip cookie dough ice cream recipe: Frequently Asked Questions
Can I make this recipe gluten free?
It is gluten free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten free products. Double check your sprinkles to make sure they’re gf too.
Can I make your gluten-free choc chip cookie dough ice cream recipe dairy free?
I haven’t personally tried it, but you’re welcome to give it a go! I’d recommend trying a coconut whipping cream instead of double cream – like this one.
You can also use a coconut condensed milk like this instead of condensed milk.
Then, of course use dairy-free milk, chocolate chips and hard margarine instead of butter. It is possible, but I can’t guarantee the end result with this until I try it for myself. But you’re welcome to give it a try before I do!
Can I make your gluten-free choc chip cookie dough ice cream recipe vegan?
If you follow the advice above to make this dairy-free, then that would make it vegan too.
Is your gluten-free choc chip cookie dough ice cream recipe nut free?
Yep, this is a nut-free recipe as far as ingredients go, BUT make sure you check the ingredients label on ALL the products you use just to be safe.
Even if the products don’t contain nuts, they may have a ‘may contain nuts’ warning due to being produced in a factory that handles nuts.
You can never be too careful so always read the labels on everything first.
Is your gluten-free choc chip cookie dough ice cream recipe low FODMAP?
Unfortunately, due to the high dairy content, this recipe is not suitable for the elimination phase of the low FODMAP diet. Once you’ve successfully reintroduced dairy, only then should you consider enjoying this during the maintenance phase of the diet.
Making this dairy-free using the instructions above doesn’t change matters either, due to the high coconut content. Coconut can be high FODMAP in large quantities!
Can I make your gluten-free choc chip cookie dough ice cream in a food processor or standing mixer?
Yes, of course! I actually use a stand mixer to make this because it has a lovely big bowl with high sides and easily controllable speed settings. A food processor would do a similar job, but has a tendency to blend everything up, so isn’t ideal.
An electric whisk and a big bowl would do a great job of this too.
Can I make your gluten-free choc chip cookie dough ice cream recipe by hand?
I wouldn’t recommend it as a lot of the magic in making no-churn ice cream comes from lots of mixing and whipping to get as much air into the mixture as possible.
Not only would it take you ages, but you’d need to give a stellar whipping performance to match a stand mixer or electric whisk! You’re welcome to try, but let me know how it turns out either way.
Do I need any special equipment to make your gluten-free choc chip cookie dough ice cream recipe?
An electric mixer is key for this one, so yeah, there’s that. Otherwise, just an airtight container to store your ice cream in and of course, a freezer!
Do I need weighing scales to make your gluten-free choc chip cookie dough ice cream recipe?
In short… yes, yes and yes! And I wouldn’t advise attempting any my recipes without them. One of the worst things you can do in any recipe is alter the quantities by mistake or on purpose.
(unless you know what you’re doing of course)
Why? Well, you’re sort of just gambling with the recipe and praying that it turns out ok, don’t you think? And I’ve generally already done the hard work there for you, so you don’t have to do the guesswork with measurements!
A lot of work went into fine tuning ratios and quantities so I wouldn’t mess around with them unless you really know your stuff. I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss.
Can I make your gluten-free choc chip cookie dough ice cream recipe without sugar?
Like with most of my sweet treats, sugar isn’t just added for sweetness. It’s often integral to the balance of butter, flour and sugar, so reduce or remove the sugar at your own risk.
There’s only added sugar in the cookie dough, which I couldn’t recommend removing because otherwise it wouldn’t be cookie dough… it’d be buttery flour with chocolate chips in it!
The main sweetness in the ice cream comes from the condensed milk and I absolutely wouldn’t recommend swapping this for regular milk. It won’t work!
Can I use all brown sugar, or all caster sugar in this recipe instead of both?
I can’t see why not, but the combination of the two sugars is the key to making perfect cookie dough in my opinion.
You’ve got the sweetness and neutral flavour of the caster sugar, paired up with the molasses taste and golden colour provided by the brown sugar.
But obviously, use whatever you have available in a pinch!
What gluten-free waffle cones did you use in the photos?
I used the gluten-free waffle cones by Eskal on Amazon – they seem to be sold out at the time of writing, so keep checking back!
How long can I keep your gluten-free gluten-free choc chip cookie dough ice cream for?
You can store your ice cream in an airtight container and it’ll happily last for 3 months. I’ve usually eaten it well before then!!
Gluten-free choc chip cookie dough ice cream recipe: Method
Oh and here’s a printable version of my gluten-free choc chip cookie dough ice cream recipe. Please remember to give it 5 stars if you tried it and enjoyed it as it helps people know it’s worth trying too! ⭐️
Gluten-free Choc Chip Cookie Dough Ice Cream Recipe - No-Churn
For the ice cream
- 397 g condensed milk a full tin
- 600 ml double cream
- 2 tsp vanilla extract or any extract you want, caramel would work!
- 75 g chocolate chips
For the cookie dough
- 115 g butter softened
- 100 g caster sugar
- 50 g light brown sugar
- 140 g gluten free plain flour
- 1 tsp vanilla extract
- 2 tbsp milk
- 100 g chocolate chips
For the cookie dough:
- If you didn't know, flour is a raw ingredient and therefore should be cooked before consuming (I would recommend this but you DON'T HAVE to if you don't want to). If you want to, spread your gluten free flour out onto a baking tray and cook for 5 minutes at 160C Fan / 180C. Then leave to cool.
- Place your butter and sugars into a bowl and mix until light and fluffy.
- Add your vanilla and milk and mix one more to combine.
- Add your gluten free flour and mix until combined.
- Fold through your chocolate chips so evenly dispersed.
- Chill your cookie dough in the fridge for about 20-30 minutes (or longer is fine) until the cookie dough is more firm and ready to be added to the ice cream. (you can also freeze cookie dough)
For the ice cream:
- Place your double cream, condensed milk and vanilla extract into large bowl.
- Using an electric mixer (I use my stand mixer but you could use an electric hand mixer) mix the ingredients together until all combined on a low speed.
- Increase the speed of your mixer and continue to mix until it thickens quite a bit and is a little more stiff.
- Carefully fold through your chocolate chips and some of your cookie dough (it should be chilled and firm). I just pull chunks off my cookie dough and add them.
- Spoon your ice cream into a suitably sized freezer safe tub (I use a tupperware box but you could easily use a loaf tin) As you spoon it in, add some chunks of cookie dough throughout so theres plenty layered in there. If you wanted to add any caramel sauce in too you'd swirl it in at this stage (a couple of heaped tbsp would be enough).
- Once you've filled your tub and layered in your cookie dough you can add any extra bits of cookie dough to the top as well as any chocolate chips, press them down.
- Cover your tub/tin with a lid or cling film and place in the freezer for a few hours until set frozen. My freezer took 3 hours but it can vary.
- When its frozen, remove from the freezer 5-10 mins before you want to eat it as it might be quite frozen! Make sure you check though as it could be the perfect texture and it might not need to.
- Serve up in a gluten free cone or in a bowl. Optionally drizzle with caramel or chocolate sauce and add any extra cookie dough (rolled into balls) to the top! Enjoy! Once frozen for more than 24 hours, you may need to remove it from the freezer 10 minutes before serving, giving it time to soften up a little.
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
Don’t forget to pin this for later!