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).
Prep Time 5minutes
Cook Time 10minutes
Total Time 16hours15minutes
Servings 121/2 cup servings (1 1/2 quarts ice cream)
1packageUdi’s Gluten Free Chocolate Chip Cookiescookies 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)
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.
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.