Gluten Free Cookie Dough Ice Cream
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!
Prep Time5 minutes mins
Chilling Time1 day d
Total Time1 day d 5 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: edible cookie dough, ice cream, no churn, quick
Yield: 1.5 Litre
Calories: 3961kcal
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.
- 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.
Serving: 1.5Litre | Calories: 3961kcal | Carbohydrates: 388g | Protein: 58g | Fat: 255g | Saturated Fat: 146g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 62g | Trans Fat: 5g | Cholesterol: 624mg | Sodium: 1839mg | Potassium: 2097mg | Fiber: 16g | Sugar: 313g | Vitamin A: 7419IU | Vitamin C: 9mg | Calcium: 1269mg | Iron: 11mg