Gluten free and Eggless Chocolate Chip Cookie Dough Ice Cream



That is one long title, and this is one delicious ice cream. The vanilla ice cream is Philadelphia style, thus no eggs, and doesn’t even require any cooking, it’s so simple. The cookie dough is also delicious, and for added goodness , I threw in a handful of chocolate chips, for good measure. The slight saltiness of the cookie dough with the sweet creamy vanilla ice cream just works so well, you won’t be able to stop eating.

Vanilla Ice Cream adapted from:
Cookie dough adapted from:

For the vanilla ice cream:
2 cups heavy cream
1 cup milk
1/2 cup heaped granulated sugar
3/4 tbsn vanilla extract
1/3 cup chocolate chips (optional)

For the cookie dough:
1 1/8 cup all purpose flour (I used gluten free)
1/4 tsp salt
1/2 cup butter, softened
3/8 cup granulated sugar
3/8 cup brown sugar
1/2 tsp vanilla extract
1 egg (I used egg replacer)
1/2 cup chocolate chips

For the cookie dough:
Whisk the flour and salt together in a bowl.
In a separate bowl, with an electronic mixer, beat the butter and sugars together until light and fluffy.
Add the vanilla extract and egg (replacer), mixing well.
With the mixer on low speed, add the flour mixture and mix until the flour is combined.
Stir in the chocolate chips.
Refrigerate the cookie dough for at least 45 minutes.

Then, take the hardened cookie dough out, and using spoons, shape the dough into balls, about 1 cm in diameter. (You could make your dough balls as small or large as you prefer, I prefer smaller balls.) Place these balls in the freezer for at least an hour.

For the ice cream:
In a large bowl, whisk the milk and cream together.
Add the sugar and whisk well, until all the sugar has dissolved.
Mix in the vanilla extract.
Refrigerate for at least an hour.
Freeze the chilled ice cream in your ice cream maker according to the manufacturer’s instructions.

Once the ice cream has reached soft serve consistency, fold in the chocolate chips and cookie dough balls, then freeze again.
Makes 1 quart.



Eggless Shortbread Cookies with Royal Icing

Cookies w: icing

These are lovely eggless cookies that I made for a bake sale. One great thing about these cookies are that they are super simple to make, and that they can be frozen. All you have to do is to roll the cookie dough into a log, cover it with cling/saran wrap. Then stick it in the freezer, and when you are ready to bake, let it thaw out on the counter for 20 minutes, and then use a knife to cut out the circular cookies.

The royal icing is made with egg replacer (which is typically found in powder form), but if you don’t have at home, I suspect that you could make icing with just water and confectioner’s sugar alone, and it wouldn’t affect the consistency of the icing too much.

These cookies were a great hit at the bake sale, and were really fun to make and decorate!

Shortbread cookie recipe from:
Eggless royal icing recipe adapted from:

For the shortbread cookies:
2 cups all-purpose flour
1/4 tsp salt
1 cup unsalted butter, at room temperature
1/2 cup powdered sugar
1 tsp vanilla extract

For the eggless royal icing:
2-3/10 cup powdered sugar (icing sugar)
1-1/2 tbsn egg replacer powder
2 tbsn warm water
1/2 tsp light corn syrup (optional, not necessary if you don’t have this on hand)
Food colouring, gel or liquid

Optional: Sprinkles, melted chocolate

For the shortbread cookies:
In a medium bowl, use an electric mixer to beat the butter until creamy. Add the sugar, and beat until fluffy. Beat in the vanilla extract and salt. Add the flour in 4 instalments, folding gently until fully combined after each instalment.

Lay two pieces of cling wrap on a work surface. Shape the dough into 2 – 2″ diameter logs, and wrap with the cling wrap. Chill for 1-2 hours, until firm.

Preheat the oven to 175°C. Line a baking sheet with parchment paper. Take out one of the dough logs, and cut the dough into circles of 1/4″ thickness. Place on the baking sheet, about 1/2″ apart. Place in the fridge to chill for another 15 minutes.

Then, bake for 8-10 minutes, or until light golden brown at the bottom. Repeat for the rest of the dough. Let the cookies cool before proceeding.

For the eggless royal icing:
In a medium bowl, combine the powdered sugar, egg replacer powder, warm water and corn syrup if using. Beat with an electric mixer for 5-7 minutes. Add more warm water if the consistency is too thick, or if not using the corn syrup. Add drops of the food colouring if using, as needed.

For the decoration:
Using piping bags or squeeze bottles, decorate the cookies with the royal icing. Add the sprinkles and melted chocolate if using. Have fun decorating, and enjoy!