Dairy Free and Gluten Free Cookie Dough Ice Cream

Cookie Dough Ice Cream

Today, I decided to get creative. I thought a lot about what I wanted my next recipe on my blog to be. It’s too hot to bake right now so I needed something refreshing, something inventive.

That’s where this recipe came in. I love making ice cream. There’s something about the sound of the ice cream maker and the taste of something you make from scratch that makes the ice cream so much better.


Not to mention this ice cream has an amazing undertone of coconut combined with sweet vanilla and crunchy chocolate chips. What’s better than that? Oh yeah, the fact that it is gluten free, dairy free, and egg free!

IMG_3434Cookie Dough Ice Cream

Servings: somewhere between 2-4 servings

Cookie Dough

1/4 cup coconut flour (coconut flour can make for a gritty texture. If you want an un-gluten free ice cream, with the same great taste, you can use 1/2 cup all-purpose flour instead of coconut flour)

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 stick (4 tablespoons) margarine, softened

3 tablespoons brown sugar

2 tablespoons granulated sugar

1/2 teaspoon teaspoon vanilla

Chocolate chips to taste (I used a little less than 1/4 cup)

Vanilla Ice Cream

2 cups vanilla (I used So Delicious French Vanilla coconut milk creamer)

1/2 teaspoon salt

1 teaspoon vanilla extract

1 tablespoon brown sugar

1 tablespoon syrup


For the cookie dough: Combine the first three ingredients in a small bowl. In a medium bowl, beat the sugars and the butter together until fluffy. Add the vanilla and blend. Add the dry ingredients to the mixture and blend until you read a cookie dough consistency (about two minutes). Roll cookie dough into small, round shapes and freeze until firm (about half an hour).

For the ice cream: Whisk together all of the ingredients and put into a frozen ice cream maker base and begin to make the ice cream according to the manufacturer’s directions. Once the ice cream begins to get slightly firm, add the cookie dough balls into the ice cream maker. I recommend either keeping the cookie dough in their round form or breaking them into 1/2 their size or into a few small pieces, depending on how much cookie dough you want in each bite! For a soft serve consistency, serve directly from ice cream maker. From a firmer texture, freeze the ice cream for a few hours or overnight and enjoy!


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