Gluten-free Crunchie caramel cookie dough ice cream recipe – no-churn and no ice cream maker required! Just mix, freeze and enjoy.
Gluten-free Crunchie caramel cookie dough ice cream recipe – super easy to make in 20 minutes. Then just be patience whilst it’s freezing and that’s it!
Wow – I am literally melting as I write this. Well, at least it certainly feels that way!
And whilst there’s a few decent options out there for us gluten-free folks when it comes to ice cream, there’s nothing quite like this.
My gluten-free Crunchie caramel cookie dough ice cream recipe is a Ben and Jerry’s level ice cream, packed with tons of awesomeness.
Here’s a few reasons you need to make this, if you’re not convinced (or melting) enough already:
Why make my gluten-free Crunchie caramel cookie dough ice cream recipe?
- It involves 20 minutes of effort, 3 hours+ of freezing and that’s it.
- Simply mix it all up, decant into a container and freeze.
- It’s no-churn, which means you don’t need an ice cream machine, or tons of space in your freezer for an enormous ice cream maker bowl.
- It doesn’t taste gluten-free AT ALL. Plus, we just don’t get many super indulgent options like this in supermarkets.
- It contains Crunchie bars (which are gf in the UK) which gives this ice cream a unique flavour.
- It’s super soft, creamy, sweet and packed with awesomeness.
But what does it taste like? Can I just say the word ‘wow’ and leave it at that?
The ice cream is creamy, soft and cooling – you’d never know it hadn’t been churned. It’s definitely not super hard or comes out the freezer in a solid lump!
The flavour is out of this world – the Crunchie bars infuse with the ice cream, giving it a lovely honeycomb flavour.
Then, the ice cream has streaks of gooey caramel, chunky chocolate chips, soft cookie dough and crunchy Crunchie bars!
(my secondary school English teacher would be disappointed to hear that I just described Crunchie bars as ‘crunchy’, but oh well)
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 and measurements etc. ??
Gluten-free Crunchie caramel cookie dough ice cream recipe: Ingredients
For the ice cream
- Carnation Caramel (a full tin)
- double cream
- caramel / fudge sauce (you can use more Carnation caramel but I just used a fudge sauce I had in the cupboard, you could also make your own)
- Crunchie bars
For the cookie dough (makes more than you need)
- butter, softened
- caster sugar
- light brown sugar
- gluten free plain flour
- vanilla extract
- 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 Crunchie caramel 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 Crunchie caramel cookie dough ice cream recipe dairy free?
Unfortunately this would involve so many swaps that you’d end up making a different recipe entirely!
Also, Crunchie bars aren’t dairy-free either and there’s no simple swap for those either. If you’d like me to work on a dairy-free version of this then please let me know in the Facebook comments below this post.
Can I make your gluten-free Crunchie caramel cookie dough ice cream recipe vegan?
Again, this would involve so many swaps that you’d end up making a different recipe entirely! Until I’ve tested it myself, I wouldn’t recommend it.
Is your gluten-free Crunchie caramel 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 Crunchie caramel 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.
Are Crunchies gluten-free?
Yep, they certainly are in the UK – but you can double-check the ingredients here for yourself if you fancy.
There’s no gluten-containing ingredients and no ‘may contain’ warning for gluten, wheat etc. Which according to Coeliac UK, makes it safe for those on a gluten-free diet.
Can I make your gluten-free Crunchie caramel cookie dough ice cream in a food processor or standing mixer?
I actually use a stand mixer to make this because it has a lovely big bowl with high sides and easily controllable speed settings.
I wouldn’t recommend using a food processor for this as it has more of a tendency to blend, rather than mix.
An electric whisk and a big bowl would do a great job of this too.
Can I make your gluten-free Crunchie caramel 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 Crunchie caramel 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 Crunchie caramel 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 Crunchie caramel cookie dough ice cream recipe without sugar?
Like with most of my sweet treats, sugar isn’t just added for sweetness.
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!
You can of course skip the fudge sauce, or adding the Crunchie bars, but I wouldn’t recommend reducing the caramel at all. It’s key in forming a creamy, soft texture.
Can I use all brown sugar, or all caster sugar for the cookie dough 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 Crunchie caramel 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 Crunchie caramel cookie dough ice cream recipe: Method
Oh and here’s a printable version of my gluten-free Crunchie caramel 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 Crunchie Caramel Cookie Dough Ice Cream Recipe - No-Churn
For the ice cream
- 397 g Carnation Caramel a full tin
- 600 ml double cream
- 75 g-100g caramel / fudge sauce you can use more Carnation caramel but I just used a fudge sauce I had in the cupboard, you could also make your own
- 2-3 Crunchie bars chopped
For the cookie dough (makes more than you need)
- 115 g butter softened
- 100 g caster sugar
- 50 g light brown sugar
- 170 g gluten free plain flour
- 1 tsp vanilla extract
- 2 tbsp milk
- 100 g chocolate chips
If making your own cookie dough:
- 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 freezer 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 just pop it in the fridge)
For the ice cream:
- Prepare a 2lb loaf tin with non-stick baking paper.
- Place your double cream and caramel (397g tin) into a large bowl.
- Using an electric mixer (I used 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.
- Pour about a quarter on the ice cream mixture into your tin and then sprinkle with some chunks of cookie dough, chopped up crunchies and swirl with a about a quarter of the caramel sauce.
- Do this 3 more times in layers adding ice cream then cookie dough, crunchie and swirling in caramel fudge sauce.
- Make sure the top looks the best with lots of cookie dough, crunchie pieces and swirl more caramel sauce.
- Place in the freezer for a few hours until set frozen. My freezer took 3 hours but it can vary probably up to 6 hours. To be sure leave it over night! I didn't cover mine this time round but you can with clingfilm if you prefer.
- 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 especially on a hot day!!
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,
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