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 substitutes for anything whatsoever. Thus it was that 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!).
Could it get worse? Yes. When I later learned I was also 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.
Doing without is actually what drove me to create my own flour and write my own recipes! Necessity has always been the mother of invention!
Luckily I was able to finally create 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 most often 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. I even have a recipe for homemade vegan ice cream, so the whole thing can be a from-scratch affair.
The real key is in the amazingly yummy cookie dough itself! Nothing gritty of funky tasting here because we’re using my #1 voted gfJules Flour!
I highly recommend Enjoy Life’s® Mega Chunk dairy-free, soy-free chocolate CHUNKS (but chips are perfectly fine too) or choose another brand of chocolate that you prefer (Pascha Organic even has vegan white chocolate chips!), but don’t skimp on the chocolate!!!!
SO many options, depending on the time available and what flavors you most prefer for your ice cream, and of course, what you want as your base for said ice cream.
Whatever you choose, life is definitely sweet again!*
If you try this recipe and love it, please leave a 5-star review and any recipe notes or comments! What vegan ice creams do you love? Did you use any other add-ins??
Homemade Gluten Free Cookie Dough Ice Cream Recipe
Homemade Gluten Free Cookie Dough Ice Cream Recipe
Choose your favorite ice cream or non-dairy treat and add this delicious homemade gluten free, vegan cookie dough for the best gluten-free, allergen-free homemade cookie dough ice cream around!
Ingredients
Dry Ingredients
- 2 1/2 cups gfJules® All-Purpose Gluten-Free Flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 3/4 tsp. sea salt
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated cane sugar
Plus
- 1/2 cup Earth Balance® Buttery Sticks
- 1/2 cup mild cooking oil OR shortening Spectrum Organic Palm Oil Shortening
- 1 teaspoon pure vanilla extract
- 1 Tbs. Ener-G® egg replacer, whisked into 4 Tbs. warm water OR 1/2 cup applesauce
- 8-10 oz. chocolate chips or Enjoy Life® Mega Chunks
- 1 ½ cups chopped pecans (optional)
- 1 pint or 1 gallon Ice cream of choice, dairy or non-dairy (So Delicious® Almond Milk Ice Cream, Coconut Milk Ice Cream, Cashew Milk Ice Cream or Soy Milk Ice Creams
Instructions
Preheat oven to 350 F.
Evenly spread the gfJules Flour out on a parchment lined sheet pan. Bake in preheated oven for 5 minutes to kill any bacteria present in uncooked flour (it needs to reach 165°F). Alternatively, you could microwave the measured flour in a bowl, stirring a few times to be sure it is evenly heated. Remove from oven and allow to fully cool, then whisk together with baking powder, baking soda and salt. Set aside.
Bring the Buttery Sticks close to room temperature, then beat together with oil/shortening and sugars until light and fluffy – several minutes. Mix in the egg replacer/applesauce and vanilla until combined. Gradually beat in dry ingredients to incorporate.
Stir in chips and nuts, if adding.
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 (1 hour or longer). Whether you use a pint or a gallon, you'll still have more cookie dough than you need, so you get the bonus of making the rest of the dough into cookies!!!
Pick your favorite ice cream or non-dairy ice cream; set out to thaw slightly so that it is easily stirred. Scoop frozen dough balls into the ice cream and mix to distribute. Return to the freezer to set until ready to serve.
Notes
*Since originally writing this recipe years ago, 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! Always read every label to be sure that ingredients match your dietary restrictions.
**Prep time includes freezing time
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I liked your page on Facebook.
Those bowls and spoons are too cute!
I LOVE So Delicious Coconut Milk Ice Cream! Did you know they make a gluten-free Cookie Dough flavor? It’s crazy good!!!!!
Your blog here is great. It’s going into my favorites on my tab bar to visit often. If I had Facebook I would “Like” your page. Found you on Twitter and am following you. Today I am getting a new ice cream maker and would love to make this recipe. The Zak! bowls and spoons look sweet. When I seen those bowls they made me smile.
Earth Balance is one of my favorite brands. These products could help assist in my daughter’s upcoming birthday party. They would make everyone who partakes of them sweet and happy. Thanks Jules!
We LOVE your FB page!! Abigail would love any of these prizes!! Never had I made this so it would be cool to win any of these!!
~Cherie and Abigail
Woo hoo! Ice cream in cool bowls, and cookies too?! I’ll bet I could get Hubby and the cat to join in the fun! “LIKE”!!!!!!
I’ve “liked” your page for months
Those bowls will be perfect for the GF ice cream I’ll be making for Labor Day weekend. (I already made GF coffee ice cream for 4th of July)
Ooh Jessica – GF Coffee Ice Cream?! YUMMY!
Just tried out your cookie mix the other day and it was great, even using Ener G egg replacer. My Soy-free, Gluten-free, Egg-free, Dairy-Free son experienced his first Ice Cream sandwich…. Your cookie mix (Chocolate Chip Cookies) and So-Delicious Coconut Chocolate Ice Cream… A great way for him to end a hot summer day. Thanks Jules!
Scott B – that’s fantastic! So glad your son got an ice cream sandwich – no kid (or grown-up for that matter) should be deprived!!!
I liked you FB page.
I really like the bowls. They look like they would help keep the ice cream cold on hot Summer nights!
Teresa – they’re really amazing bowls. It took over 1/2 hour to shoot all those ice cream shots in the bowl and the ice cream barely started to melt! Those insulated Zak! bowls rock!
Great recipes Jules! So glad I found your site.
I “liked” your fb page a long time ago =)
Winning those awesome products would make my summer because, right now I am 39 weeks and 5 days pregnant, with my 4th child. I am only dilated to barely a 2 and haven’t had any real contractions. At this point I don’t think I will EVER have this baby, LOL! So if I won, I would at least know that something was coming for me because this baby sure as heck isn’t!! HAHAHA
Oh and to be able to make an ice cream that my son can eat actually as well, would be AWESOME!!! He’s gf AND cf, because of Celiacs and Autism.
Oh my goodness, Courtney! I so feel for you, girl!!! Hang in there! You could really use this recipe to cool you off, if nothing else!! Please come back and let us know how it goes with baby #4! Congrats!!!!!
I already love you on FB!
My GF and lactose intolerant household thanks you for your delicious recipes and bringing the yummy goodies back into our lives! I don’t think it gets much better than cookie dough coconut ice cream.
Yay Taryn! So glad you found me!! And yes, I agree that cookie dough coconut ice cream is the penultimate!!!
I’ve liked you on FB for a while now and I need some beautiful fuschia bowls full of ice cream to make me forget the 100+ deg. temperatures around here. I mean I was tired of it after 40 days and THAT was last month!
Win or lose I want to thank you for doing so much for GF research and awareness.
Thanks much Laurel! We all do what we can to help spread gluten-free awareness and encourage research that will benefit us all!
I’m dreaming now of cookie dough ice cream. That would totally make my summer!
Oh – I liked your facebook page too. Love it!
OMG..this prize is my DREAM prize!! So Delicious is the ONLY icecream i can have…being GF and my crazy nut allergies! ! My fingers, toes, and anything else that can b crossed ARE crossed!!
MishiRN – didn’t you already win the BeaterBlade ZestN’est??! You’d be outrageously lucky to win these bowls too!!
Congratulations, by the way, on scoring that cool ZestN’est!!!
I did Jules…thanks!!! I never win anything, ever! I was soooo surprised! I can’t wait to use it!
If i do win this, which I’d LOVE 2 cause that really is my favorite n the ONLY one i can eat, I’m goin out right away and buying a lottery ticket!lol
This is soo cool! Now I have the recipe you were talking about about twitter last week (and yes, I never got around to baking that batch of gf df graham crackers… all the raw vegan dough got used in soy-yogurt and soy-ice cream… and by the spoonful!)…. I’m going to have to try this way of making the cookies egg free and mixing into ice cream now! Ah, just what I needed to give a little more fun to ice cream days (Saturday and Sunday after lunch) here extra special! And I have a feeling that I’ll keep using this recipe through the winter, not just now at the end of summer!
Did I say I can’t want to get in the kitchen now? (and I already “liked” your FB page a long while ago :] )
Do you think that flax seed meal mixed with water would work instead of the “egg” replacer powder + water? Not sure I have any “egg” replacer powder left.
Chef Froggie – I’ve only ever tried this recipe with Ener-G egg replacer (I find that’s the best egg sub for cookies) but that’s no reason not to try it with flaxseed meal + water. I love that egg sub. If you’re not baking any of the dough out, it will be perfectly fine; if you are baking some out, you’ll want to refrigerate or freeze the dough before baking to prevent spread.
I liked your Facebook page. I’m looking for a great chocolate chip cookie recipe! Those bowls & scoops are just adorable!!
Not only do I like your FB page I love your products!! I am a hapy baker again
I “like” you on FB!!!
I love those hot pink bowls & they will put a smile on anyone’s face… but I think your chocolate chip cookie recipe with the egg replacer is the best – now we can eat chocolate chip cookie dough without any “worries”!!! It might not make it into the ice cream! LOL
I have liked your facebook page.
I appreciate you working so hard for gluten free recipes to be like we remember the original ones being. Thanks.
Teresa – that’s so sweet and that’s really what it’s all about! There’s simply no reason we should have to compromise!
I’ve “liked” you on facebook. I love coconut milk ice cream, can’t get it locally….but I have a friend who makes it. These bowls would make it perfect.
Like your Facebook page and the link to this article.
First the bowls are awesomely girly!
Secondly, I would love to find a chocolate chip cookies mix that maiex cookies that are crispy on the edges and gooey in the middle.
Paula, you’re a cookie lover after my own heart! THAT’s exactly how chocolate chip cookies SHOULD taste! One of my best friends has declared herself a chocolate chip cookie expert, and that’s the way she likes them too. She always asks me to make cookies and I even make her giant birthday cookie last year. Oh, and she’s not gluten-free!