Gluten Free Cookie Dough Ice Cream — rich, creamy, and deeply satisfying. This vanilla, dairy-free ice cream is studded with bite-sized edible cookie dough pieces. The recipe is vegan, nut-free (with an almond-flour alternative in the notes), egg-free, gluten-free, and naturally sweetened with dates and maple syrup.
Cookie dough ice cream is a classic favorite, and this version trims down refined sugar while keeping the indulgent flavor and texture. With a creamy coconut-milk base and sweet, chewy dough bites, it’s a crowd-pleaser that’s simple to prepare with a little advance planning.
Vegan Ice Cream
Using full-fat coconut milk as the base works exceptionally well — the natural fat delivers a smooth, creamy mouthfeel. Dates provide natural sweetness and a slightly caramel-like note that complements the vanilla. This recipe uses no egg yolks and no gelatin, making it suitable for vegan diets when the cookie dough uses coconut oil instead of ghee.
Nut Free Cookie Dough
To keep the cookie dough nut-free, this version uses coconut flour and a seed or sunflower butter (SunButter). The result is still sweet, buttery, and very reminiscent of classic cookie dough. Coconut flour absorbs moisture differently than almond flour, so this formulation balances wet and dry ingredients for the right texture. If you prefer a nut-based dough, an almond flour alternative is included in the notes.
Two small but important details make the cookie dough taste authentic: a pinch of baking soda and a generous teaspoon of vanilla. Even though the dough isn’t baked, the baking soda contributes to that familiar cookie-dough flavor. High-quality vanilla brings depth and warmth to every bite.
Making the ice cream
This recipe requires a little advance time: the ice cream base needs to chill, and the cookie dough should be frozen into small balls before churning. Warm one can of coconut milk with the dates to soften them, then blend with the second can and vanilla until smooth. Chill the mixture for at least four hours or overnight for the best texture, then churn according to your ice cream maker’s instructions.
Prepare the cookie dough at least a few hours ahead. Roll into one-teaspoon balls and freeze them on a parchment-lined tray until firm. When the ice cream is churned, fold in the frozen dough pieces by hand so they stay intact. Layer the churned ice cream and dough balls in a loaf pan, reserving a few for the top. Freeze until scoopable, or serve immediately for a soft-serve texture.
This is an easy-to-follow recipe that rewards planning: creamy coconut-vanilla ice cream with chewy, flavorful cookie dough pieces. Allow the finished ice cream to sit at room temperature for 10 minutes after freezing to make scooping easier.
Other ice cream flavor ideas to explore: Paleo Mint Chocolate Chip Ice Cream, Paleo Lemon Zest Ice Cream, and Paleo Pumpkin Ice Cream.
If you use an ice cream maker, choose one that fits your household needs — a compact, reliable machine is all you need for this recipe.
Gluten Free Cookie Dough Ice Cream
Rich, creamy vanilla dairy-free ice cream with chunks of edible cookie dough. Vegan, nut-free, egg-free, gluten-free, and naturally sweetened.
Author: Jessica DeMay
Prep Time: 20 minutes • Cook Time: 0 minutes • Chill Time: 4 hours
Servings: 10 • Course: Dessert • Cuisine: American • Diet: Gluten Free
Ingredients
Cookie Dough
- 1/2 cup coconut flour
- 3 tablespoons coconut sugar
- 2 tablespoons ghee (or coconut oil for vegan)
- 2 tablespoons SunButter (or other seed butter)
- 2 tablespoons maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla
- 3 tablespoons dairy-free mini chocolate chips
Ice Cream
- 2 (13.5 oz) cans full-fat coconut milk
- 1 cup packed pitted dates
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Instructions
- Freeze the ice cream bowl (if using an electric machine) for at least 24 hours before churning.
- Make the cookie dough: In a medium bowl, combine coconut flour, coconut sugar, ghee (or coconut oil), SunButter, and maple syrup. Stir until well combined. Add salt, baking soda, vanilla, and chocolate chips. Line a baking dish with parchment, roll dough into 1 teaspoon balls, place on the parchment, and freeze at least 2 hours or overnight.
- Make the ice cream base: In a small saucepan, combine one can of coconut milk, the dates, and the salt. Heat over medium until warm (about 5 minutes) to soften the dates; do not boil. Transfer to a blender, add the other can of coconut milk and vanilla, and blend until smooth. Chill the mixture in the refrigerator at least 4 hours or overnight.
- Churn: Pour the chilled mixture into the ice cream maker and churn according to the manufacturer’s directions (about 12 minutes for many machines). Scoop the churned ice cream into a lined loaf pan, folding in the frozen cookie dough balls as you layer. Reserve some dough balls for the top if desired.
- Serve immediately for soft-serve texture, or freeze until firm for scoopable ice cream. Let frozen ice cream sit 8–10 minutes at room temperature before scooping.
Notes
If you don’t need a nut-free dough, use this almond-flour version: 1 cup almond flour, 1 tablespoon coconut flour, 3 tablespoons coconut sugar, 1/4 teaspoon salt, 1/4 teaspoon baking soda, 2 tablespoons cashew or almond butter, 2 tablespoons ghee, 2 tablespoons maple syrup, 1 teaspoon vanilla, and 3 tablespoons mini dairy-free chocolate chips. Mix, roll into 1 teaspoon balls, and freeze.
Nutrition Information (per serving)
Calories: 188 kcal • Carbohydrates: 27 g • Protein: 3 g • Fat: 9 g • Saturated Fat: 5 g • Fiber: 4 g • Sugar: 19 g • Sodium: 165 mg
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