This Gluten Free Chocolate Chip Cookie Dough Ice Cream is so creamy and easy to make! What is great about this recipe is it is No-Churn, so you won't need an ice cream maker!
The gluten free chocolate chip cookie dough ice cream is perfect for the summer! It is super easy to make and is loaded with cookie dough… what's not to love?
Gluten Free Cookie Dough Ice Cream Ingredients
This recipe does not require many ingredients. Here is what you will need:
- Sweetened Condensed Milk: It makes the ice cream creamy and sweet!
- Meringue Powder: The meringue powder helps stabilize the ice cream so that it doesn't melt as fast.
- Vanilla Extract: Gives the ice cream flavor.
- Heavy Cream: This is what gives the ice cream the velvety and creamy texture.
- Edible Cookie Dough: The star of the show. I used my Gluten Free Edible Cookie Dough recipe and rolled the dough into tiny little bites.
Instructions
Making this ice cream recipe is easy! If you follow the instructions below, I guarantee you success!
- Add and combine the sweetened condensed milk, meringue powder, and vanilla extract.
- Beat the heavy cream using a handheld mixer with the whisk attachment fitted on medium-high speed until light and fluffy.
- Add the heavy cream to the condensed milk mixture and gently fold the heavy cream into the mixture using a spatula. Then add the tiny bites of cookie dough.
- Using a spatula, gently mix the cookie dough bites into the mixture. Then cover the gluten free cookie dough ice cream. Freeze the ice cream for up to 24 hours before serving.
Frequently Asked Questions
Generally you do need an ice cream maker to make ice cream. However there are many no-churn recipes just like this one that does not require an ice cream maker. The use of Heavy cream and condensed milk is usually the base of most no-churn ice cream recipes.
The use of heavy cream and sweetened condensed milk helps make the ice cream creamy and not icy.
More Summer Recipes
- No-Bake Nutella Oatmeal Cookies
- Lazy Cake
- Gluten Free Blueberry Cobbler
- Gluten Free Strawberry Cheesecake
- Chocolate Coconut Balls
Gluten Free Cookie Dough Ice Cream
Ingredients
- 396 grams of Sweetened Condensed Milk
- 1 tablespoon of Meringue Powder
- 1 ½ teaspoon of Vanilla Extract
- 475 ml of Cold Heavy Cream
- 1 cup of Gluten Free Edible Cookie Dough Rolled into Tiny Bites
Instructions
- Add and combine the sweetened condensed milk, meringue powder, and vanilla extract.
- Using a standalone mixer with the whisk attachment attached or handheld mixer, beat the cold heavy cream on high speed until light and fluffy (3-4 minutes).
- Add the heavy cream to the sweetened condensed milk mixture, and using a spatula, gently fold in the heavy cream until combined. Now add the edible cookie dough bites and mix using a spatula. Add a few cookies dough bites to the top of the mixture and cover the ice cream tightly with air wrap. Freeze the cookie dough ice cream for 24 hours before serving.
Notes
- Inspiration: This recipe is adapted from Martha Stewart's No Churn Vanilla Ice Cream.
- Freezing & Storage Instructions: The cookie dough ice cream can be stored in the freezer in an air-tight container for up to three months.
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