Imagine a dessert that combines the nostalgic comfort of cookie dough with the creamy decadence of vanilla ice cream - all without gluten! This isn't just another ice cream recipe; it's a game-changing treat that proves dietary restrictions never mean compromising on flavor. Whether you're gluten-sensitive, health-conscious, or simply a dessert enthusiast, our Gluten-Free Cookie Dough Ice Cream will transport you to a world of pure, guilt-free indulgence that's ridiculously easy to make.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup gluten free cookie dough, chopped
- 2 cups vanilla ice cream
- 1/2 cup chocolate chips
- 1/4 cup almond milk
Instructions
- Remove the vanilla ice cream from the freezer and let it soften at room temperature for 10-15 minutes to make it easier to mix.
- In a large mixing bowl, transfer the softened vanilla ice cream and allow it to become slightly malleable but not completely melted.
- Chop the gluten-free cookie dough into small, bite-sized pieces, ensuring they are evenly sized for consistent distribution.
- Gently fold the chopped gluten-free cookie dough pieces into the softened vanilla ice cream, ensuring even incorporation.
- Add chocolate chips to the mixture and carefully stir to distribute them throughout the ice cream and cookie dough.
- If the mixture seems too thick, gradually add almond milk to achieve a smoother, more creamy consistency.
- Transfer the mixed ice cream to a freezer-safe container with an airtight lid.
- Smooth the surface of the ice cream with a spatula and sprinkle additional chocolate chips on top for garnish.
- Cover the container and return to the freezer for at least 2 hours to allow the mixture to set and firm up.
- Before serving, let the ice cream sit at room temperature for 2-3 minutes to soften slightly for easier scooping.
Tips
- Temperature is Key: Allow your ice cream to soften just enough to mix easily, but not melt completely. This ensures a smooth, creamy texture.
- Chop Consistently: When cutting the gluten-free cookie dough, aim for uniform bite-sized pieces to guarantee an even distribution in every scoop.
- Almond Milk Magic: Use almond milk sparingly to adjust consistency. Add gradually to prevent the mixture from becoming too runny.
- Freezing Perfection: For the best texture, let the ice cream set for at least 2 hours and always allow it to soften slightly before serving.
- Storage Tip: Store in an airtight container to prevent ice crystals and maintain the creamy consistency.
- Customize Your Creation: Feel free to experiment with different gluten-free cookie dough flavors or add other mix-ins like nuts or caramel swirls!
Nutrition Facts
Calories: 201kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 6g
Cholesterol: mg
