I created this recipe for chocolate cookie dough ice cream, back in April, for Bob’s Red Mill and their project for Autism Awareness Month. Studies have shown that a diet that is gluten free and casein free helps improve the symptoms of autism in children.
As you probably already know, I have quite the collection of vegan ice creams on my site (tropical avocado ice cream, chocolate covered cherry ice cream and Banana Ice Cream). So homemade chocolate ice cream, made vegan, wasn’t a huge stretch for me. But I wanted to make sure that the chocolate flavor was rich and that the consistency was nice and creamy. Just because you’re looking to eliminate dairy shouldn’t mean you have to suffer eating an ice cream that lacks flavor and creaminess.
But I really didn’t want to stop at just ice cream, I mean, kids want cookie dough ice cream (who am I kidding, adults want chocolate cookie dough ice cream as much as the kids…maybe more). Especially kids who have special dietary needs. All they want to be is “normal” and eat the same things that their friends get to eat. And let’s not forget the parents who want to be able to give these things to their kids – without having to spend $7-$10 for a pint of “special ice cream” that their kids can eat. So I decided to add my favorite gluten free cookie recipe (modified a bit), from the Gluten Free Goddess.
This gluten free cookie recipe is easy and delicious. You’ll get to find that out because you only need half of the cookie dough to add to the chocolate ice cream. The rest of the cookie dough can be baked into some fantastic chocolate chip cookies (Craig had no clue these were gluten free cookies). These cookies are a bit darker in color than traditional chocolate chip cookies and that’s because of the buckwheat flour in the recipe. But you could still make this a gluten free cookie recipe utilizing another gluten free flour that is lighter in color, such as rice flour.
Homemade chocolate ice cream tastes so much better than the store bought stuff, plus you can control what goes into it. I love my ice cream maker and I highly recommend getting one of your own. You can use it to make frozen drinks should you tire of making ice cream, sorbets or gelatos (but who would ever tire of that?).
After whipping up this chocolate cookie dough ice cream, I gave it the ultimate taste test – my husband. I’ve told you before he has a massive thing for chocolate…and especially chocolate ice cream. He enjoyed this so much, I had to pull the container away from him so I would have enough ice cream to take a picture. In fact, the photo at the top of this post is all of the ice cream I had left by the time I pulled his face out of the container.
The wheel of sexual research continues to spin. It seems that man is still on the eternal quest to figure out how to better understand what goes on in the warm nether regions of ladies’ most private of areas. If they were able to attach a mood ring of sorts to our faces (so that it could not be obscured by hair or makeup) they surely would. All of this just to see if we’re chronic masturbaters or if we’re beholden to the high hard one (theoretically driven by a man).
A group of sexologists from the Universite Catholique de Louvain in Belgium, which I can only presume consists of professors who are priests and nuns wearing black leather spiked Roman collars and black latex habits as well as habitually debating the finer hallucinogenic properties of absinthe, conducted some ground breaking research on how to tell if a woman has regular vaginal or clitoral orgasms. The art of the pickup will no doubt change forever with this groundbreaking discovery. Are you ready for it? I am about to reveal the secret. <SPOILER ALERT>
All you need to do is watch how she walks!
After gathering a group of women, half of which had never had a vaginal orgasm (poor girls) and the other half who had, they had them strut their stuff (literally) in front of the researchers. With an accuracy rate of 81.25%, the researchers were able to determine who had the internal big O and who had only had the external big O.
Here’s what to look for, if you are so inclined to choose your one night stand, or life partner, by which kind of challenge you would like to take on. Women who achieve the big O from the inside have longer stride lengths, greater pelvic rotation and an “absence of both flaccid and locked muscles.” These are the women that slink and have a sexy swagger to their walk. Now you know.
- For the Gluten Free/Egg Free/Casein Free Chocolate Chip Cookies
- ¾ Cup Buckwheat Flour
- ½ Cup Sorghum Flour
- ½ Cup Potato Starch (not Potato flour)
- ¼ Cup Tapioca Flour
- 1 Teaspoon Guar Gum
- ½ Teaspoon Sea Salt
- 2 Teaspoons Baking Powder
- ½ Teaspoon Baking Soda
- ½ Cup Coconut Oil
- 1½ Cups Brown Sugar (light is best)
- 1 Tablespoon Vanilla Extract
- 2 Tablespoons Honey
- 2 Tablespoons Whole Flax Seeds (ground), with 6 Tablespoons of Water (mix and let sit to thicken)
- 1 Bag of Vegan Chocolate Chips
- For the Vegan and Casein Free Chocolate Cookie Dough Ice Cream
- 1 Cup Coconut Cream
- 1 Cup Unsweetened Almond Milk
- 1 Tablespoon Tapioca Flour
- ½ Cup Cocoa Powder
- 6 Tablespoons Agave Nectar
- 1 Tablespoon Vanilla Extract
- Small Pinch of Sea Salt
- For the Cookies:
- Stir to combine.
- Chill the dough for at least an hour before Baking the cookies.
- In a large bowl, stir together the dry ingredients (the first 8 ingredients) with a fork for 2 minutes. Doing this helps to insure that all of your dry ingredients are thoroughly combined.
- In a stand mixer or with a hand mixer, blend the wet ingredients (the next 5) ingredients.
- Thoroughly mix in the ground flax seed mixture with the rest of the wet ingredients.
- Mix the dry ingredients into the wet ingredients ⅓ at a time. Make sure that things are well combined before adding in the next third of the dry ingredients and scrape down the sides of the bowl. If you find that the dough is a bit on the dry side you can add water or almond milk one Tablespoon at at a time to help moisten the mixture.
- Pour the bag of chocolate chips into the dough and stir, by hand, to combine.
- Separate the dough in half.
- Wrap one half of the dough and refrigerate for at least one hour before Baking at 350 degrees for 15-20 minutes for yummy cookies.
- Spread the other half of the dough in an 8″ x 8″ pan. The dough does not have to completely cover the bottom of the pan edge to edge. Just make sure that the dough is even. Cover with plastic wrap and chill for several hours.
- For the Ice Cream:
- Pour ¼ cup of almond milk into a small bowl or cup. Add in the tapioca flour and stir until the flour is thoroughly combined with the milk.
- In a 2 quart saucepan, over medium heat, add the coconut cream, remaining ¾ cup of almond milk, cocoa powder, agave nectar and vanilla extract.
- Whisk to combine the ingredients and keep whisking until small bubbles form around the edges of the pan. By the time this happens, the cocoa powder should be completely combined with the liquid ingredients and look like dark chocolate milk.
- Remove from heat and whisk in the almond milk tapioca flour mixture. Keep whisking as you pour this in. You’ll see everything start to thicken up almost immediately.
- Add a small pinch of salt to the mixture and whisk again.
- Cover the top of the mixture with a piece of plastic wrap. Place the plastic wrap directly on top of the mixture’s surface (this will keep a skin from forming on top).
- Let the mixture cool for a bit, then refrigerate for at least 4 hours.
- Pour chilled mixture into your ice cream maker and process according to the instructions.
- Meanwhile, remove the chilled pan of cookie dough from the refrigerator and take off the protective plastic.
- Cut the cookie dough into ¾” squares. Don’t worry if they aren’t perfect (they won’t be)…this is ice cream afterall….
- Once dough is cut, put back into the refrigertor until ice cream is done in the machine.
- Once ice cream is done, scrape into bowl that you will be storing it in.
- Dish the cookie pieces into the soft ice cream and stir to combine. The dough may break up a bit and the chocolate chips may come out, but that’s fine.
- Cover the container and chill for at least 2 hours before serving.
- If ice cream is left to freeze overnight, it will be pretty hard to dish out. Simply uncover it, and pop it int the microwave for 30 second intervals until it is scoopable.
- You can serve this with some of the cookies you made with the rest of the cookie dough.
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