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Gluten Free Cookie Dough Ice Cream was like a mirage to me, back in what I call the Dark Ages of Living Gluten Free. I could find no palatable gluten free, dairy free substitutes for anything whatsoever. When I was diagnosed with celiac disease in the 90’s, I had to kiss one of my most-loved treats good-bye: raw cookie dough (shhh – don’t tell!). When I later learned I was lactose intolerant, I also had to give up my late night straight-from-the-carton-ice-cream eating hobby as well.
Doing without both of these things may have benefited my waist-line, but not my heart. It’s actually what drove me to create my own flour and write my own recipes! Necessity has always been the mother of invention!
So it was that years later I created the perfect gluten-free chocolate chip cookie, which fortunately or unfortunately meant that I had delectable doughy treats whenever I wanted them! I later fell in love with new coconut, almond and cashew dairy-free ice cream options, so nothing could stop me! Gluten free, dairy free (yes, vegan!) Chocolate Chip Cookie Dough Ice Cream now threatens my hips once more, but boy is it making my mouth happy!
I’m so excited to share this super easy and too delicious recipe with you! I cheat and use my favorite So Delicious® Vanilla Coconut Ice Cream instead of making my own from scratch, but you could certainly make your own ice cream or homemade frozen yogurt. The key is in the amazingly yummy cookie dough! I also cheat a little and use my gfJules Cookie Mix + Earth Balance® Buttery Sticks and Enjoy Life’s® new Mega Chunk dairy-free, soy-free chocolate chunks, but you could use my from-scratch cookie recipe instead. Either way, life is definitely good again!*
Bring the Buttery Sticks and Shortening to room temperature, then beat together with half of the cookie mix until light and fluffy – several minutes. Mix in the egg replacer, until combined. Gradually stir remaining mix into the first mixture. Stir in chips and nuts, if so desired.
Spoon out small teaspoonfuls of dough and place on a plate or bowl, cover and freeze (they may be rounded or unshaped dough balls). Freeze until very cold (overnight is ideal). You’ll have more dough than you need so you get the bonus of making the rest of dough into cookies!!!
Pick your favorite ice cream or non-dairy ice cream; allow ice cream to thaw slightly so that it is easily stirred. Scoop frozen dough balls into the ice cream and mix to distribute. Return to freezer to set until ready to serve.
*Since writing this recipe, So Delicious® has actually come out with their own Gluten-Free and Vegan Cookie Dough Ice Creams! So, there’s yet another yummy option when you’re short on time and long on your cookie dough ice cream craving!
*Prep time includes freezing time