Gluten-free Choc Chip Cookie Dough Ice Cream Recipe - No-Churn - Becky Excell | Gluten Free Food Blog

Gluten-free Choc Chip Cookie Dough Ice Cream Recipe - No-Churn

Gluten-free choc chip cookie dough ice cream - no-churn and super easy to make in no time! Just mix it, freeze it and enjoy.

Keyword gluten free ice cream recipe

Prep Time 2

Additional Time 3

Total Time 3 2

Calories 409kcal

Ingredients

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

Instructions

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.

Notes

You don't need to use up all the cookie dough if you don't want to - it keeps and also tastes delicious as decoration when you serve up the ice cream.

You can use condensed milk or if you want a more caramel flavoured ice cream, you can use a tin of Carnation caramel instead of the condensed milk.

As I said, you don't have to cook the flour first but uncooked flour has the chance of bacteria being present so it is often recommended that you do.

Nutrition