Creamy no churn gluten free cookie dough brownie ice cream, perfect for a hot summer day. Easy no churn ice cream base with gluten free cookie dough and fresh baked brownies swirled in. It tastes just like one of my favorite ice cream flavors, Ben & Jerry's Half Baked.
I may have mentioned before that we are living with my family for a few weeks while our housing is in limbo. We sold our house, and our new apartment isn't ready yet. So far we've been living in a "Full House" for a little more than a month. Shortly after we moved in I started working on a few no-churn ice cream recipes. First I re-photographed my No Churn Gluten Free Birthday Cake Batter Funfetti Ice Cream recipe, and then I made cream cheese frosted brownie ice cream, and then I made this...
This my friends, THIS, is the ice cream of childhood dreams.
(If you are wondering about those cones, yes they are GLUTEN-FREE! Here are the gluten-free sugar cones I used. )
I am just excited that I have so many enthusiastic taste testers right now so that I don't eat all the ice cream myself. Because I would.
It is pretty simple. You start with a vanilla no-churn ice cream base, add in some gluten free edible cookie dough and some gluten free brownie chunks. I used the dark chocolate brownies from my cookbook The Essential Gluten-Free Cookie Guide, but I also really love BEST Gluten Free Fudgy Brownies and they should work just as well.
This no churn gluten free cookie dough brownie ice cream tastes just like one of my favorite ice cream flavors from when I was a kid: Ben & Jerry's Half Baked. It is so good! I mean, ice cream + cookie dough + brownies... you can't go wrong. I'm just stoked that now I can eat it because it is gluten-free.
If you aren't careful all of your yummy gluten free cookie dough and brownie chunks will sink to the bottom. To prevent that from happening make sure that you whip the cream all the way to soft peaks (if you dip a beater or whisk in the cream, lift it out and hold it up the peak should stand up and just the top should fall over a little.) If you are afraid of the mix-ins sinking to the bottom, just mix in half of the gluten free cookie dough and brownies. Then sprinkle the other half on the top. That way even if the mix-ins sink, you still have goodies throughout.
A good way to test if you should just mix in half is to place a chunk of brownie and a cookie dough ball on the top of the base while it is still in the mixing bowl. If they starts to sink within a few minutes do the mixing in half thingy I talked about above.
Also, roll your cookie dough into smaller balls. Smaller than you think you should, or want. That helps them to not sink too.
- 2 cups heavy whipping cream
- 1 14oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 recipe gluten-free edible cookie dough, rolled into small balls
- 2 cups gluten-free brownie chunks (link to recipes above)
- In a stand mixer, or with electric hand mixer, whip the cream to soft peaks.
- Stir in the sweetened condensed milk and vanilla extract.
- Mix in ½ - ¾ of the cookie dough balls and brownie chunks and pour the ice cream into a loaf pan. Top with the remaining cookie dough balls and brownie chunks.
- Pop in the freezer for at 4-8 hours.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 701Total Fat 45gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 20gCholesterol 132mgSodium 309mgCarbohydrates 69gFiber 0gSugar 40gProtein 11g
All nutrition info is a guestimate and will vary depending on the ingredients you use.
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