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Gluten-Free Cookie Dough Ice Cream

Creamy, vanilla ice cream with nuggets of gluten-free cookie dough is a dream come true for ice cream lovers who are following a gluten-free diet.

It’s hard to believe that we need to be gluten-free savvy about what goes in store-bought ice cream, even though the main ingredients are dairy and usually gluten-free. The gluten culprit is usually the flavour additions like cookie dough, Oreos, brownies, etc.

Homemade Ice Cream using Cookie Dough

If you like and miss these flavour additions, then my recipe for cookie dough ice cream is the way to go for some delicious homemade gluten-free ice cream. The important step in making the cookie dough is to heat treat the flour for 5 minutes in the oven. This kills off any potentially harmful bacteria that could be present when you eat raw cookie dough. This explains why we are told not to lick the cookie batter spoon and bowl, even though it tastes so yummy!

Other Additions

For this cookie dough recipe, I have adapted a gluten-free chocolate chip cookie dough recipe using a handful of good quality chocolate chips. If you prefer a less sweet dough, reduce the amount of sugar, since there is already quite a bit of sugar in the ice cream mixture.

I haven’t experimented yet with other additions, but I am curious to try my gluten-free brownie recipe and add baked fudgy chunks into the mixture. I understand that Oreos have come out with gluten-free Oreos, so if you are a big fan of these, crumble some store-bought Oreos up and add them to the vanilla ice cream.

Homemade Gluten-Free Ice Cream Cones

To date, I haven’t come across any gluten-free ice cream cones or wafers at any ice cream parlour, always resorting to eating ice cream out of a paper cup with a tiny spoon.  Currently, in Vienna, not even the supermarkets sell ready-made gluten-free cones, so I’ve decided it is time to make my own. Here’s my latest recipe for gluten-free ice cream cones with plenty of photos and some short videos to guide you on how to cook and roll the cones.

By the way, it was great to eat ice cream from a cone again!!

three ice cream cones in a jug topped with ice cream and decorations
An adobe photo of gluten-free cookie dough ice cream in a cone

Gluten-Free Cookie Dough Ice Cream

by Sandra, Fun Without Gluten
Creamy homemade vanilla ice cream with nuggets of gluten-free cookie dough is a dream come true for ice cream lovers who are following a gluten-free diet.
5 from 1 vote
Prep Time 1 hour
Cook Time 5 minutes
Cooling & Freezing Time of Ice Cream 3 hours
Total Time 4 hours 5 minutes
Course Dessert, Kids' Snacks
Cuisine American
Servings 550 ml




  • 100 g caster sugar
  • 500-600 g fresh cream (36% fat content)
  • 2 egg yolks
  • 2 tsp vanilla extract
  • tsp sea salt


  • 85 g store-bought or homemade gluten-free plain flour
  • 1 tbsp rice flour
  • 60 g butter, at room temperature
  • 45 g brown sugar
  • ½ tsp vanilla extract
  • ½ tbsp milk
  • 50 g good quality chocolate chips



    Preparing the cookie dough

    • Preheat the oven to 180°C/350°F.
    • Mix the flours in a bowl and spread out the flours onto a baking tray lined with baking paper or a silicone mat and heat treat the flour in the oven for 5 minutes. Do not go over this time, or the flour will taste burnt.
      spreading out the flours onto a baking tray
    • In a stand mixer or medium bowl, cream the butter and sugar until light and fluffy.
    • Add the vanilla extract and salt, mix well.
    • Fold the heat-treated flour and chocolate chips into the butter mixture.
      Adding the baked flour and chocolate chips to the batter
    • Roll small balls (the size of blueberries) of cookie dough and lay them out on a tray.
      Rolling the cookie dough into balls to add to the ice cream
    • Freeze the cookie dough balls until the vanilla ice cream is ready.


    • Whisk the sugar and cream together until well-combined and creamy.
    • Place the bowl over a saucepan filled with 250ml water and turn the heat on to medium-high.
    • Whisking constantly with either a balloon whisk or handheld electric mixer, add the egg yolks and heat the ice cream mixture for 10 minutes.
      Whisking constantly with either a balloon whisk or handheld electric mixer, add the egg yolks and heat the ice cream mixture.
    • If you have a food thermometer, remove the mixture from the heat when it has reached 40°C/105°F.
      Whisking the ice cream mixture over simmering water until it reaches the desired temperature
    • Pour the ice cream mixture into a bowl or jug and allow it to cool at room temperature for 30 minutes.
    • Transfer the mixture to the fridge to cool down a further hour.
    • Add the cooled ice cream mixture to the ice cream maker and churn for at least 40 minutes. 
      The beginning stages of making the ice cream in the ice cream maker
    • After 40 minutes will start to thicken and look whippy.
      The churned ice cream in the ice cream maker

    Adding the cookie dough

    • Add the frozen cookie dough balls to the vanilla ice cream. Either mix it in the ice cream maker or manually with a spoon.
    • Freeze the ice cream in a freezer-safe container for a couple of hours before serving.


    • Keeps for 2 weeks frozen at the back of the freezer
    Keyword gluten-free cookie dough, gluten-free ice cream
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    If you are after more flavour and crunch, add some pecan halves or almonds to the ice cream mixture together with the cookie dough.
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