12 #SundaySupper: Gluten Free Cookie Dough Ice Cream

Hey everyone! I hope you've had a good weekend so far. This week is the first time I'll be participating in the #Sunday Supper group, which is a group of bloggers who share recipes weekly based on a common theme. This month's theme is "Beat the Heat," so I decided to share a gluten free cookie dough ice cream. 

When I was younger, before discovering how sensitive I was to gluten, I loved novelty ice cream. My two favorite recipes in the past were Cookies and Cream and Cookie Dough Ice Cream. Something about the blend of creamy ice cream and sweet cookie dough was just the best combo ever. And don't even get me started on Half Baked Ben & Jerry's. That was the best.

But since I've been gluten free, my ice cream choices have been much lighter and topped more frequently with fresh fruit. But every now and then we all need to indulge, and here's my guilty cold treat. 

Note: There is no egg used in the cookie dough in the recipe. Therefore, no concerns about eating raw egg. Only allergen in this dessert is dairy.

Servings: 6-8 1/2 cup servings
Prep Time: 15 minutes for the dough, 5 minutes for the ice cream

Inactive Prep Time: 25 minutes, then 2 hours

Ingredients:

Cookie Dough

1/4 cup butter, room temperature

3 tbsp brown sugar, packed 

3 tbsp granulated sugar

1/4 tsp vanilla

3 tbsp sweet rice flour

3 tbsp tapioca flour

3 tbsp potato starch

1/4 cup semi sweet mini chocolate chips

Ice Cream

1 cup cold milk

3/4 cup granulated sugar

2 tsp vanilla

2 cup heavy cream, cold

Steps:

Beat the butter, brown, granulated sugar, and vanilla until creamy. Fold in the flours and starch until well combined. Fold in the chocolate chips. Wrap the cookie dough and place it in the refrigerator.

For the ice cream, whisk the milk, sugar, and vanilla until the sugar has dissolved. Whisk in the heavy cream until combined. Pour the cream into the ice cream machine, and churn for about 20 minutes. 

After 20 minutes, remove the dough from the refrigerator. Using a spoon, scoop the dough into the ice cream as it is churning, adding teaspoon sized amounts at a time. Churn for an additional 5 minutes. Transfer the ice cream to an air tight container, and then place in the freezer for 2 hours before serving.

8 Gluten Free Cookies and Cream Ice Cream

Hey everyone, hope you're having an enjoyable weekend! One of my college friends is in town this weekend, so we've been having fun exploring museums and the beautiful D.C. weather. Halfway through the day, we decided we wanted ice cream, and we both agreed on cookies and cream. To make it gluten free, I recommend using a gluten free vanilla extract, and gluten free chocolate sandwich cookies. I've had the best result using Glutino brand chocolate sandwich cookies. The texture is able to hold up well when mixed into ice cream. Enjoy!

Prep Time:
10 minutes active,
2 hours 30 minutes inactive
Servings: About 6 1/2 cup servings


Ingredients:
1 cup 2% milk, chilled 
3/4 cup granulated sugar 
2 tbsp vanilla extract 
2 cups heavy cream, chilled 
6 Glutino chocolate sandwich cookies, crushed.
(Additional cookies for garnish or making sandwiches)


Steps
In a medium bowl, whisk the milk, sugar, and vanilla for about 2 minutes, or until sugar has mostly dissolved.

Whisk in the cream until combined, then pour into the ice cream maker. Let it run for about 25 minutes, or until ice cream is creamy and about 5 minutes away from being completely frozen or set. Add the cookies to the ice cream, and let churn for an additional 5 minutes.

Transfer the ice cream to an airtight container, and place in the freezer for about 2 hours. At the end of the two hours, the ice cream will be ready to serve.

Garnish the top with additionally broken cookies. Alternatively, remove the filling from the center of a sandwich, and replace with ice cream for miniature ice cream sandwiches. 

19 Icecreamlove: Gluten Free Spiced Ice Cream

It's June, and time to celebrate our love for ice cream! The food-love bloghop I've co-hosted the past couple months decided to share ice cream recipes this month! Super exciting and just in time for summer!

One thing I love about ice cream is that it is super easy to make gluten free. There's occasionally some ingredients to worry about (I'm looking at you gluten-ified brands of vanilla extract...you tricky devils, you), but other than that it is the dessert that gluten-free folks dream of.

I've made various ice creams and sorbets in the past (I'm looking at you Hazelnut Ice Cream Waffle and Lemon Mint Sorbet), and am looking forward to all the creations this month. My first #icecreamlove recipe is inspired by pumpkin pie. This recipe doesn't include any pumpkin puree, but is packed with all the spices that go in it. Combined with the vanilla in the ice cream, this ice cream almost tastes like it should be in a pie....mmmmm.

Thank you to all of the other co-hosts this month, listed below:
AstigVegan; Baker Street; Cakeballs, cookies and more; Cheap Ethnic Eatz; Georgiecakes; Hobby and More; Mis Pensamientos; No One Likes Crumbley Cookies; Pippi's In The Kitchen Again; Queen’s Notebook; Rico sin Azucar; Simply Reem; That Skinny Chick Can Bake!!!; The Spicy RD; Vegetarian Mamma; You Made That?; BigFatBaker; Bon a croquer; Baking and Cooking, A Tale of Two Loves; Soni’s Food for Thought


If you would like to join us for #icecreamlove, just add your ice cream recipe to the link tool below in the month of June or July! Be sure to check below the link tool for my recipe!

Gluten Free Spiced Ice Cream

Prep: 5 minutes
Chill Time: 25 minutes

1 cup milk
3/4 cup sugar
2 tsp gluten free vanilla extract
1 pint (2 cups) heavy cream
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1 tsp ginger
1 tsp nutmeg

Steps


1. Whisk the sugar into the milk in a medium bowl until the sugar has dissolved.

2. Whisk in the vanilla, cream, and spices until well combined.

3. Pour the mix into your prepared ice cream maker, and freeze for about 25 minutes.

4. You can eat the ice cream now if you're impatient like me, but if you'd like a well set ice cream that doesn't melt as quickly, transfer the ice cream to an air-tight container (can't stress the air-tight part enough) to set for 2 hours before serving.

Enjoy!