If you like and miss these flavour additions, then my recipe for cookie dough ice cream is the way to go for some delicious homemade gluten-free ice cream. The important step in making the cookie dough is to heat treat the flour for 5 minutes in the oven. This kills off any potentially harmful bacteria that could be present when you eat raw cookie dough. This explains why we are told not to lick the cookie batter spoon and bowl, even though it tastes so yummy! Additionally, no eggs are in the dough recipe as it doesn’t need binding (the freezer takes care of that) which is also a good thing to prevent any bacteria contamination from the raw egg.
For this cookie dough recipe, I have adapted a gluten-free chocolate chip cookie dough recipe using a handful of good quality chocolate chips. If you prefer a less sweet dough, reduce the amount of sugar, since there is already quite a bit of sugar in the ice cream mixture.
I haven’t experimented yet with other additions, but I am curious to try my gluten-free brownie recipe and add baked fudgy chunks into the mixture. I understand that Oreos have come out with gluten-free Oreos, so if you are a big fan of these, crumble some Oreos up and add them to the vanilla ice cream.
Now that we have sorted out the ice cream, the next challenge is the ice cream cone. To date, I haven’t come across any gluten-free ice cream cones or wafers at any ice cream parlour, always resorting to eating ice cream out of a paper cup with a tiny spoon. Currently, in Vienna, not even the supermarkets sell ready-made gluten-free cones, so I’ve decided it is time to make my own. Here’s my latest recipe for gluten-free ice cream cones with plenty of photos and some short videos to guide you on how to cook and roll the cones.
By the way, it was great to eat ice cream from a cone again!!
- 100g caster sugar
- 2 egg yolks
- 500-600g cream (use the pre-whipped cream, not single)
- 2 teaspoons vanilla extract
- A pinch of salt
For the gluten-free cookie dough:
- 85g store-bought of homemade gluten-free plain flour
- 1 tablespoon rice flour
- 60g butter, at room temperature
- 45g brown sugar
- ½ teaspoon vanilla extract
- ½ tablespoon milk
- 50g good quality chocolate chips
- Whisk the sugar and cream together until well-combined and creamy.
3. Whisking constantly with either a balloon whisk or handheld electric mixer, add the egg yolks and heat the ice cream mixture for 10 minutes. If you have a food thermometer, remove the mixture from the heat when it has reached 40°C/105°F.
7. Spread out the flours onto a baking tray lined with baking paper or a silicone mat and heat treat the flour in the oven for 5 minutes. Do not go over this time, or the flour will taste burnt.
10. Fold the heat-treated flour into the butter mixture.
11. Roll small balls (the size of blueberries) of cookie dough and lay them out on a tray.
13. Add the ice cream mixture to the ice cream maker and churn for at least 40 minutes. The ice cream will start to thicken and look whippy.
14. Once it has reached the texture you are happy with, add the frozen cookie dough balls.
- Makes 550ml (around 8 portions)
- Keeps for 2 weeks frozen at the back of the freezer