Learn how to make Homemade Gluten-Free Cookie Dough Ice Cream with organic coconut cream, maple syrup and bits of cookie dough in every bite.

I have been making homemade ice cream for nearly a decade and mastered the art of creamy dairy-free ice cream in all sorts of flavors! I had a hankering for chocolate chip cookies AND ice cream at the same exact millisecond recently. Naturally the recipe developer in me married those two cravings into a classic summer treat.

How to make homemade dairy-free ice cream creamy?

I have played around with many iterations of homemade dairy-free ice cream. Too much water or fruit can cause an icy ice cream. Instead I utilize full-fat organic coconut cream (from the can – I prefer Thai Kitchen Organic brand) and one organic pastured egg yolk to emulsify creating an extra creamy and smooth ice cream base that doesn’t melt into a watery puddle. If you want more of a custard-like ice cream base, you can play around with adding up to 3 egg yolks per can of coconut milk.

Gluten-Free Cookie Dough Ice Cream

Ingredients in Gluten-Free Cookie Dough Ice Cream

Organic full-fat coconut cream (from a can – I like Thai Kitchen brand)
Organic pastured egg yolk (it will be raw so use good quality)
Maple syrup
Vanilla extract
Almond flour
Gluten Free Flour Blend (or replace with additional almond flour)
Coconut oil
Mini chocolate chips (I use Enjoy Life Mini Chips)
Sea salt

Gluten-Free Cookie Dough Ice Cream

Homemade gluten-free cookie dough chunks that you’ll whip up in 5 minutes or less.

How to make ice cream at home

Blend coconut cream, egg yolk, maple syrup and vanilla on high speed for 30 seconds.
Pour into your ice cream maker and turn on according to manufacturer instructions.
While ice cream is churning, mix together almond fl
our, gluten-free flour blend, maple syrup, coconut oil, vanilla and sea salt. Stir in chocolate chips until well combined.
Spread out cookie dough onto a small parchment-lined cutting board or flat surface (like a plate you can easily transfer into the freezer) into a rectangle shape about 1/3-inch thick. Using a sharp knife, dice cookie dough, leaving in rectangular shape, and freeze while ice cream is churning.
When ready to mix into ice cream, break apart the cookie dough chunks and stir into the ice cream.
Serve immediately or if freezing for later, let soften 10 minutes before serving.

Ice Cream Maker

My husband got me the Whynter electric ice cream maker about 7 years ago for a birthday gift. It’s been a solid machine, easy to use, and doesn’t take up freezer space. A few cons: it’s huge and heavy so make sure you have storage space for it, it’s pricey so make sure you’re going to be using it enough to be worth the price, and it makes about a quart of ice cream per batch so don’t expect to make gallons and gallons of ice cream in one go.

Gluten-Free Cookie Dough Ice Cream

More homemade dairy-free ice cream recipes:

Dairy Free Apple Pie Ice Cream

Macadamia Cinnamon Cookie Ice Cream

AIP Strawberry Ice Cream

Homemade Gluten-Free Cookie Dough Ice Cream (Vegan)

Author: Alaena Haber
Prep Time: 10 min + churn time
Cook Time: no cook
Total Time: 10 min + churn time
Yield: 4 servings
Category: dessert
Method: ice cream maker
Cuisine: American
Diet: Gluten Free

Description

homemade gluten-free dairy-free cookie dough ice cream made with healthy natural ingredients

Ingredients

Dairy-Free Vanilla Ice Cream Base

1 13.5 oz can organic coconut cream

1/4 cup organic maple syrup

1 teaspoon vanilla extract

1 egg yolk

Gluten Free Cookie Dough (for ice cream, not baking)

1/2 cup almond flour

1/3 cup gluten free flour blend (or use additional 1/3 cup almond flour)

2 tablespoons maple syrup

2 tablespoons coconut oil

pinch salt

1/4 teaspoon vanilla extract

1/2 cup mini chocolate chips

Instructions

Blend coconut cream, egg yolk, maple syrup and vanilla on high speed for 30 seconds.
Pour into your ice cream maker and turn on according to manufacturer instructions.
While ice cream is churning, mix together almond flour, gluten-free flour blend, maple syrup, coconut oil, vanilla and sea salt. Stir in chocolate chips until well combined.
Spread out cookie dough onto a small parchment-lined cutting board or flat surface (like a plate you can easily transfer into the freezer) into a rectangle shape about 1/3-inch thick. Using a sharp non-serrated knife, dice cookie dough, leaving in rectangular shape, and freeze while ice cream is churning.
When ready to mix into ice cream, break apart the cookie dough chunks and stir into the ice cream.
Serve immediately or if freezing for later, let soften 10 minutes before serving. Store in a sealed glass container in the freezer up to 1 week.