I have a confession: I used to think making homemade ice cream was way too much work. Like, who has time to churn, freeze, and pray it turns out creamy instead of a brick of sadness? But then, I cracked the code for a no-fuss, ultra-creamy gluten-free cookie dough ice cream, and now I’m never going back.
This isn’t just any ice cream—it’s the kind that makes you close your eyes and sigh after the first bite. The kind where you “accidentally” eat half the batch straight from the freezer.
And the best part?
That rich, buttery, soft cookie dough that melts in your mouth without a speck of gluten. Trust me, nobody’s going to miss the wheat.
Let’s make the most delicious gluten-free ice cream that will knock store-bought versions out of the freezer. 🍨
Tips & Tricks
✅ Don’t have an ice cream maker? No problem! Whip 2 cups of heavy cream until soft peaks form, fold in 1 can of sweetened condensed milk, then stir in the cookie dough. Freeze overnight.
✅ Make it extra fancy: Drizzle with melted chocolate or caramel before serving.
✅ Nut-free option? Use oat flour instead of almond flour in the cookie dough.
✅ Want it extra soft? Let it sit at room temp for 5-10 minutes before scooping.
Serving Suggestions
🍨 Classic: Scoop into a bowl and enjoy as is.
🍪 Ice Cream Sandwich: Smush between two gluten-free cookies.
🍦 Milkshake: Blend with a splash of milk for an over-the-top treat.

Gluten-Free Cookie Dough Ice Cream
- Total Time: 40 minutes
- Yield: About 6 servings 1x
- Diet: Gluten Free
Description
Ultra-creamy, rich, and loaded with buttery gluten-free cookie dough chunks. Perfect for an easy homemade treat!
Ingredients
For the Cookie Dough:
- ½ cup almond flour (or oat flour for nut-free)
- 3 tbsp butter, melted (or coconut oil for dairy-free)
- 3 tbsp maple syrup or honey
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ cup mini chocolate chips (Enjoy Life brand for dairy-free)
For the Ice Cream Base:
- 2 cups heavy cream (or full-fat coconut milk for dairy-free)
- 1 cup whole milk (or almond milk for dairy-free)
- ½ cup pure maple syrup or honey
- 1 tbsp vanilla extract
- Pinch of salt
Instructions
Step 1: Make the Cookie Dough
- In a small bowl, mix almond flour, melted butter, maple syrup, vanilla, and salt until smooth.
- Stir in mini chocolate chips.
- Roll into tiny cookie dough balls (about the size of a pea) and freeze while you make the ice cream.
Step 2: Make the Ice Cream
- In a large mixing bowl, whisk together heavy cream, milk, maple syrup, vanilla, and salt until smooth.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
- When the ice cream reaches a soft-serve consistency, stir in the frozen cookie dough pieces.
Step 3: Freeze & Serve
- Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours (if you can wait that long).
- Scoop, serve, and enjoy every creamy, cookie-dough-packed bite.
Notes
No ice cream maker? No problem—check the easy no-churn method above.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Churned or no-churn
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: ~280 per serving
- Sugar: 15g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg