Cookie dough is yummy on its own, but mix it with ice cream, and you’ve got a dessert worth remembering. This gluten free vegan cookie dough ice cream definitely hits my sweet spot! I scream, you scream, we all scream for ice cream!
This recipe satisfies all of my sugary cravings, especially after one of my tasty savory dishes. Best of all, everything in this recipe is handmade with love. It’s delicious either on its own in a bowl or scooped into a waffle cone – whichever you prefer!
Whoever figured that cookies and ice cream (two of the world’s best foods, right?) went well together sure knew how to create fantastic combos. And today, cookie dough is a flavor used for many different things, like protein bars, protein shakes, milkshakes… Need I say more? It’s like the holy grail of sweet treats and an essential part of any cookie lover’s life.
I could talk about cookie dough and ice cream all day – but that’s not the point of this recipe! It’s time to make your very own cookie dough ice cream that is gluten-free for all of my gluten intolerant readers out there. You’re not missing out on this special treat.
Stores aren’t exactly filled with gluten-free options, especially for desserts – so I find it crucial to make my own gluten-free dessert recipe (or two… or ten…) available for whenever I crave something sweet.
This recipe is easy, delicious, and the perfect treat in the afternoon or following dinner or really anytime!
For all the simple cooks out there, you will be surprised at how easy this ice cream is to make and how few ingredients are needed. To get the creamy texture you use soaked cashews. The result is smooth, moussey ice cream with a soft-serve texture.
Cookie Dough Ice Cream Recipe
Gluten Free Vegan Cookie Dough Ice Cream
- Add all of the ingredients to your blender. Stir to combine
- Blend until smooth and then remove from the blender.
- Form the dough into 1/2 inch balls and then set aside on a cookie sheet. Place in the freezer to harden while you make the ice cream.
- Place all of the cream base ingredients into a mixing bowl. Stir to combine.
- Pour the ice cream base mixture into your ice cream machine. Churn until it becomes ice cream texture. With my machine it took about 30 minutes.
- Remove the mixture from ice cream machine and put into 1 or 2 freezer safe containers. Fold in the cookie dough balls with a spatula.
- Place in freezer for several hours to harden.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
You will notice that you follow a separate cookie dough recipe, but this process is also quite simple so don’t feel overwhelmed. If you like you can use your favourite cookie recipe, but I recommend an oatmeal variation. You don’t need eggs to make it, and you can eat it raw safely (which is the essential cookie dough style!). The texture also comes out great for making into cookie dough balls that you’ll use in the ice cream. You can use any leftovers for separate cookie batches, depending on how packed you want the ice cream with cookie dough!
Once made and rolled, freeze the dough for about 20 to 30 minutes while your ice cream is still churning. Then, take them out of the freezer and fold in the cookie dough balls using a spatula in bowl with the ice cream base.
I have had this Cuisinart Ice Cream maker for a few years and love it.
This is my favourite part because I do find myself munching on bits of the cookie dough as I fold… Anyone else? Honestly, I’m always surprised there are any cookie dough bits left in the ice cream by the time I finish this step! They’re just sooo good! After you folded them in, transfer the contents from the bowl to a freezer container and that’s it! That’s my go-to ice cream recipe. I hope you find it one of your favorite guilty pleasures like it is for me!
Let me know if you try this gluten free vegan cookie dough ice cream recipe.