Homemade Chocolate Cookie Dough Ice Cream - Vegan and Gluten Free
 
Prep time
Cook time
Total time
 
Chocolate chocolate chip cookie dough ice cream. Rich chocolate vegan ice cream packed with gluten free cookie dough. So delicious no one will know.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 6-12
Ingredients
  • 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
Instructions
  1. For the Cookies:
  2. Stir to combine.
  3. Chill the dough for at least an hour before Baking the cookies.
  4. 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.
  5. In a stand mixer or with a hand mixer, blend the wet ingredients (the next 5) ingredients.
  6. Thoroughly mix in the ground flax seed mixture with the rest of the wet ingredients.
  7. 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.
  8. Pour the bag of chocolate chips into the dough and stir, by hand, to combine.
  9. Separate the dough in half.
  10. 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.
  11. 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.
  12. For the Ice Cream:
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. Add a small pinch of salt to the mixture and whisk again.
  18. 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).
  19. Let the mixture cool for a bit, then refrigerate for at least 4 hours.
  20. Pour chilled mixture into your ice cream maker and process according to the instructions.
  21. Meanwhile, remove the chilled pan of cookie dough from the refrigerator and take off the protective plastic.
  22. Cut the cookie dough into ¾" squares. Don't worry if they aren't perfect (they won't be)...this is ice cream afterall....
  23. Once dough is cut, put back into the refrigertor until ice cream is done in the machine.
  24. Once ice cream is done, scrape into bowl that you will be storing it in.
  25. 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.
  26. Cover the container and chill for at least 2 hours before serving.
  27. 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.
  28. You can serve this with some of the cookies you made with the rest of the cookie dough.
Notes
I got 24 cookies from the cookie recipe and the ice cream recipe yields 1 quart.
Recipe by My Man's Belly at http://mymansbelly.com/2011/05/24/homemade-chocolate-cookie-dough-ice-cream-vegan-and-gluten-free/