Homemade Gluten Free Cookie Dough Ice Cream Recipe

Name: Homemade Gluten Free Cookie Dough Ice Cream Recipe
Prep time: 3 h
Total time: 3 h
Yield: 1
Cuisine: Dessert
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; 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

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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 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!!!!

pascha vegan chocolate chips — This is older packaging, but Pascha Organic has yummy vegan white chocolate chips, as well as lots of other milk and dark chocolate chip options.

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

Yield: 1 pint or 1 gallon - you choose

Prep Time: 3 hours

Total Time: 3 hours

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