Gluten-Free Cookie Dough Ice Cream

Image © 2011 Liv Gluten-Free

Gluten-Free Cookie Dough Ice Cream
Makes 1 quart (2 pints)

I keep the cookie dough pieces in this ice cream egg-free so you don’t have to worry about consuming raw eggs. Canola oil in place of butter keeps the dough soft and chewy, even when frozen.

For Ice Cream:
2 cups whole milk
1 cup sugar
1 vanilla bean, split lengthwise
3 cups heavy cream
7 large egg yolks
2 teaspoons vanilla extract

For Cookie Dough:
1/4 cup coconut flour
2 tablespoons gluten-free all purpose flour (such as Bob’s Red Mill)
1/4 teaspoon salt
1/4 cup brown sugar
2 tablespoons milk
2 tablespoons canola oil
1 teaspoon vanilla
1/4 cup chocolate chips

1. Heat the milk and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Bring the mixture to a gentle boil, then remove from heat.

3. In a separate bowl, whisk the egg yolks. Temper the yolks by gradually pouring the hot milk into the yolks, whisking constantly as you pour. Pour the mixture back into the saucepan.

4. Cook over low heat, stirring constantly with a rubber spatula, until the custard thickens enough to coat the back of a spoon, about 5-8 minutes.

5. Remove the vanilla bean, then pour the egg mixture through a fine mesh strainer into a large bowl to remove any bits of scrambled egg. Stir in the cold cream, vanilla extract, and the vanilla bean, then cover and refrigerate until very cold.

6. While the mixture chills, make the cookie dough pieces. Combine all of the cookie dough ingredients in a bowl with a wooden spoon. Form the dough into tiny balls about a 1/2 teaspoon in size, and place onto a plate or cookie sheet lined with parchment. Freeze the cookie dough pieces until firm.

7. When the ice cream mixture is cold, remove the vanilla bean and freeze in your ice cream maker according to the manufacturer’s instructions. Stir in the frozen cookie dough pieces and the remaining 1/4 cup of chocolate chips, then place the ice cream in a quart container and freeze in your freezer until the ice cream has completely set, at least a couple of hours (if you can wait that long!).

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