Gluten Free Ben and Jerry's Style Chocolate Chip Cookie Dough Ice Cream

By weavincanuck

Ingredients

• For the cookie dough
• 1/2 cup plus 1 tablespoon (79 g) basic gum-free gluten free flour blend (52 g superfine white rice flour + 17 g potato starch + 10 g tapioca starch/flour)
• 1/8 teaspoon xanthan gum
• 1/8 teaspoon kosher salt
• 3 tablespoons (36 g) granulated sugar
• 3 tablespoons (40 g) packed light brown sugar
• 2 tablespoons (28 g) unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1 to 2 tablespoons milk, at room temperature
• 1 1/2 ounces miniature semi-sweet chocolate chips
• For the ice cream
• 14 ounces sweetened condensed milk
• 2 teaspoons pure vanilla extract
• 1 pint heavy whipping cream, chilled
• 2 ounces semi-sweet chocolate chunks (optional)

Details

Servings 1
Adapted from glutenfreeonashoestring.com

Preparation

Step 1

Line a small rimmed baking sheet with wax paper and set it aside. In a large bowl, place the flour blend, xanthan gum, salt and granulated sugar and whisk to combine well. Add the brown sugar, and whisk again, working out any lumps. Create a well in the center of the dry ingredients and add the butter, vanilla and 1 tablespoon of milk, mixing to combine after each addition. Knead the dough together with your hands, adding more milk by the quarter teaspoonful as necessary for the dough to hold together without crumbling. Add the miniature chocolate chips and mix until evenly distributed throughout the dough.

Break off small pieces of cookie dough and roll tightly into balls about 1/2-inch in diameter. Place on the prepared baking sheet in a single layer, and place in the freezer until firm (about 10 minutes). Remove the cookie dough from the freezer and cut each ball of dough in half right down the center. Place the cookie dough pieces back in the freezer.

To make the ice cream, place the cream in the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with a handheld mixer) and beat the cream on medium-high speed until soft peaks form. With the mixer on low speed, add the sweetened condensed milk in a slow, steady stream and continue to whip until none of the condensed milk is visible. Add the vanilla, and increase the speed to high and whip until throughly blended.

Pour the ice cream into a 2 quart freezer-safe container with a lid. Add the chocolate chunks and the cookie dough chunks, and fold them in carefully to avoid deflating the ice cream. Smooth the top and cover tightly with the lid. Place in the freezer until firm (at least 4 hours). Serve directly from the freezer.