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Gluten-free Crunchie Caramel Cookie Dough Ice Cream Recipe - No-Churn

Gluten-free Crunchie caramel cookie dough ice cream recipe - no-churn and super easy to make, no ice cream maker required.
Keyword crunchie, gluten-free crunchie caramel cookie dough ice cream recipe, honeycomb ice cream
Prep Time 20 minutes
Additional Time 3 hours
Total Time 3 hours 20 minutes
Calories 386kcal
Author Becky Excell

Ingredients

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

Instructions

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!!

Notes

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.
You can add whatever chocolate bars you like, I just love a Crunchie!
You don't have to add cookie dough, but it's the one thing I miss the most from gluten filled ice creams!!

Nutrition

Serving: 1g | Calories: 386kcal | Carbohydrates: 45g | Protein: 3g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 185mg | Fiber: 1g | Sugar: 35g