I’ve got a confession—when I was a kid, cookies and cream ice cream was my weakness.
I’d beg for it at the grocery store, sneak extra scoops, and basically consider it a food group. But when I went gluten-free, I thought my days of indulging in that rich, creamy, cookie-filled goodness were over. Until now.
This Gluten-Free Cookies & Cream Fluff is my way of bringing back those childhood flavors—only better. It’s thick, fluffy, and packed with crunchy chocolate cookie bits, but without the gluten, artificial junk, or weird textures.
Best part?
You only need a handful of simple ingredients, and it’s ready in minutes.
Whether you’re making it for a party, a family treat, or a midnight snack (no judgment), this dessert will not disappoint.
Tips & Variations
- Dairy-Free? Swap cream cheese for a dairy-free version and use coconut cream instead of heavy cream.
- Extra Crunch? Save some cookie crumbles to sprinkle on top just before serving.
- Lower Sugar? Skip the marshmallows and swap powdered sugar for monk fruit sweetener.
- Want More Protein? Add ½ cup of Greek yogurt for extra creaminess and protein.
How to Serve
- In a bowl with extra cookie crumbs on top.
- Stuffed into mini gluten-free waffle cones for an ice-cream-like experience.
- As a dip with gluten-free graham crackers or strawberries.
- Straight from the fridge with a spoon because patience is overrated.
Trust me—once you make this, it’ll disappear faster than you can say “gluten-free cookies and cream fluff.”
Enjoy!

Gluten-Free Cookies & Cream Fluff
- Total Time: 0 hours
- Diet: Gluten Free
Description
A creamy, fluffy, no-bake dessert with gluten-free chocolate cookies, whipped cream, and marshmallows—sweet, simple, and totally addictive!
Ingredients
- 1 (8 oz) package cream cheese, softened
- 1 cup heavy whipping cream (or coconut cream for dairy-free)
- ½ cup powdered sugar (or honey for a refined sugar-free option)
- 1 tsp vanilla extract
- ½ tsp almond extract (optional but amazing)
- 10–12 gluten-free chocolate sandwich cookies, crushed (I like the ones from Glutino or Kinnikinnick)
- 1 ½ cups mini marshmallows
- ½ cup mini chocolate chips (optional, but why not?)
Instructions
- Whip it good. In a large bowl, use a hand mixer to beat the softened cream cheese until it’s smooth and creamy. No lumps allowed.
- Make it fluffy. Add the heavy whipping cream, powdered sugar, vanilla, and almond extract. Beat on high speed until thick and fluffy (about 2-3 minutes). It should look like a cloud of deliciousness.
- Cookie time. Gently fold in the crushed gluten-free cookies, mini marshmallows, and mini chocolate chips. Don’t stir too hard—you want those cookie chunks to stay a little crispy.
- Chill & serve. Cover and refrigerate for at least 30 minutes (if you can wait that long). Serve in bowls, top with extra cookie crumbles, and enjoy every spoonful.
Notes
Best served chilled. Can be made a day ahead and stored in the fridge.
- Prep Time: 10 minutes
- Cook Time: 6 servings
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: About ½ cup
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg