homemade gluten-free dairy-free cookie dough ice cream made with healthy natural ingredients

Scale

Dairy-Free Vanilla Ice Cream Base

1 13.5 oz can organic coconut cream

1/4 cup organic maple syrup

1 teaspoon vanilla extract

1 egg yolk

Gluten Free Cookie Dough (for ice cream, not baking)

1/2 cup almond flour

1/3 cup gluten free flour blend (or use additional 1/3 cup almond flour)

2 tablespoons maple syrup

2 tablespoons coconut oil

pinch salt

1/4 teaspoon vanilla extract

1/2 cup mini chocolate chips

Blend coconut cream, egg yolk, maple syrup and vanilla on high speed for 30 seconds.
Pour into your ice cream maker and turn on according to manufacturer instructions.
While ice cream is churning, mix together almond flour, gluten-free flour blend, maple syrup, coconut oil, vanilla and sea salt. Stir in chocolate chips until well combined.
Spread out cookie dough onto a small parchment-lined cutting board or flat surface (like a plate you can easily transfer into the freezer) into a rectangle shape about 1/3-inch thick. Using a sharp non-serrated knife, dice cookie dough, leaving in rectangular shape, and freeze while ice cream is churning.
When ready to mix into ice cream, break apart the cookie dough chunks and stir into the ice cream.
Serve immediately or if freezing for later, let soften 10 minutes before serving. Store in a sealed glass container in the freezer up to 1 week.

Please note the cookie dough will not work for baking cookies – just for using in this ice cream.

Keywords: homemade ice cream, vegan ice cream, dairy free ice cream, gluten free ice cream, gluten free cookie dough ice cream