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.



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