Cookies and Cream Ice Cream {gluten-free}

Ice cream lovers you’ll love this homemade Cookies and Cream Ice Cream that’s also gluten-free! Easy to make (in a machine or not), it tastes like cookie dough ice cream with delicious chocolate chip cookie chunks in a vanilla ice cream base.

This post is sponsored as part of Boulder Locavore’s ongoing partnership with Udi’s Gluten Free. All opinions are my own.

Ice cream sort of goes into hibernation I’ve found. Those ice cream shops that are pulsing with throngs of confection-seeking consumers go dormant when the mercury hits below a given point. The same stores spring to life again when the sun beams and the temps hit close to 60 no matter what time of year. I start to dream up new flavors of ice cream to make at home and this latest is an all-time favorite:  Cookies and Cream Ice Cream {gluten-free}.

When we became gluten-free over 10 years ago, the exit of certain foods were remarkably noticeable. Saying goodbye to Cheerios and Oreo McFlurries were huge for my daughter who was five at the time. The stripping of traditional wheat pasta from our dinner table was a blow to my husband, who was not going gluten-free but still suggested we become a gluten-free kitchen. My son was 2 at the time and still not talking much so weathered it the best of all.

For me it was in the summertime when we’d go out for ice cream. I had been a committed vanilla lover ever since I started eating ice cream as a child. That all changed with the onset of Cookies and Cream ice cream somewhere in my late single digits or teems. It completely won me over. Despite all the advances over the recent years of fabulous gluten-free products, I have not found ‘GF’ Cookies and Cream ice cream.

Well my friends, that day is done. Today I’m excited to share my homemade recipe for Gluten-Free Cookies and Cream Ice Cream. I dare say even as a devotee of the original, I like this version better. Most varieties of cookies and cream use chocolate sandwich cookies. They are great but I used gluten-free Chocolate Chip Cookies from Udi’s Gluten-Free. These cookies were made for this recipe.

The cookies are plump and chewy, holding that texture after freezing. So when you enjoy a cone (you can find gluten-free ice cream cones now!) or a dish, the cookies have a wonderful ‘bite’, soft and chewy. It tastes like a cookie dough ice cream. YUM! My kids are over the moon about this recipe and I think you’ll love it too.

I have had this ice cream machine for a number of years and it’s very easy to use. It’s an affordable appliance and I think it’s one of thos appliances that once you have it you’ll find great ways to use it. I also discovered this ice cream container which I really like (it’s in a photo above too). Its size makes it easy to store in the freezer on a shelf or in the door. Most importantly there is space between the outside of the containter and the insert where the ice cream is so the ice cream stays frozen without getting overly hard.

There are plenty of ice cream recipes here on Boulder Locavore for you to try too! I’ve included a conventional way to freeze the ice cream without a machine as well. I’ve received several messages asking for the brand of these gluten-free ice cream cones. They are made by Goldbaum’s (these are ‘sugar cones‘).

Cookies and Cream Ice Cream

This gluten-free recipe for Cookies and Cream Ice Cream is always a favorite. It tastes almost like a cookie dough ice cream with a wonderful creamy texture and chewy cookie bites. The total time reflects 4 hours for chilling before processing in an ice cream maker than allowing the ice cream to chill overnight before eating (for best consistency).

5 from 1 vote

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Course: Dessert

Cuisine: American

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 16 hours 15 minutes

Servings: 12 1/2 cup servings (1 1/2 quarts ice cream)

Calories: 203kcal

Author: Toni Dash

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Ingredients

• ▢ 2 cups Heavy Whipping Cream
• ▢ ¾ cups Granulated Sugar
• ▢ 1 cup Whole Milk
• ▢ 1 whole Vanilla Bean , slit lengthwise
• ▢ 1 package Udi’s Gluten Free Chocolate Chip Cookies cookies cut into ½-inch squares; regular soft chocolate chip cookies can also be substituted
• ▢ Ice Cream Maker (see Notes below for instructions to make without a machine)

Instructions

• In a medium saucepan over low heat, combine the cream, sugar and milk. Stirring often, heat until the sugar has completely dissolved. Remove from heat and add the vanilla bean. Place in the refrigerator to chill fully (at least 3 hours) or overnight.
• When fully chilled, scrape the inside of the vanilla bean into the ice cream base mixture and discard the pod. Whisk to blend.
• Pour the chilled ice cream base into an Ice Cream Maker. Process ice cream in an ice cream maker per the manufacturer’s instructions. To prepare the ice cream without a machine, refer to the Notes section below.
• Line the bottom of a large 1.5-2 quart freezer-safe ice cream container with some of the chopped cookies. Layer on 1/3-1/2 of the ice cream; repeat until all the ingredients are in the container.
• With a large mixing spoon, fold the ingredients in together so the cookies are well mixed into the soft ice cream. Seal and place in the freezer overnight.

Notes

Cookies: gluten-free or regular soft chocolate chip cookies can be used.

Without a machine: Place some of the chopped cookies in a shallow freezer-proof pan. Alternate layering the ice cream and cookies. Allow to almost freeze, and stir to incorporate the cookies. Repeat the freeze/stir process a few times to ensure a consistent texture.

Nutrition

Calories: 203kcal | Carbohydrates: 15g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 56mg | Sodium: 27mg | Potassium: 56mg | Fiber: 0g | Sugar: 13g | Vitamin A: 615IU | Vitamin C: 0.2mg | Calcium: 49mg

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