"Cookie dough ice cream with no milk, eggs, or wheat?"


Exactly! This cookie dough ice cream is a recipe you'll be happy to have if you or someone you love is allergic to gluten and dairy.

The first time I had a soy cookie dough ice cream that is dairy free and gluten free was at a Whole Foods store. It was Purely Decadent Cookie Dough.

Amazingly good! So creamy...both the ice cream and the cookie dough. I was surprised that the dough was not gritty and the soy flavor didn't overwhelm the ice cream.

I don't usually eat soy ice cream. My daughter is the one with the food allergies. This was just an opportunity to taste it to see if I thought she would like it.



It took me a couple of trips to the store (an hour away) before I could get my hands on some. Apparently, a lot of people love it, because it was sold out right after stocking the freezer section.

You've gotta try it! If you have a hard time finding it, talk to your local supermarket about getting some in.

If you can't wait...

Try making my version of soy cookie dough ice cream. Don't expect it to be as creamy and smooth as Purely Decadent, but do expect it to be better than many other homemade soy ice creams.




Soy Cookie Dough Ice Cream

Use a 2 qt. ice cream maker or cut the recipe in half if using a smaller one.

Ingredients:

2 Pints Silk French Vanilla Creamer(R)

1/3 cup maple syrup

1 1/2 tsp vanilla extract

1 cup chocolate chip cookie dough (rolled into very small balls)-1 box of Arrowhead Mills GF Chocolate Chip Cookie Mix(R)

2 tbsp. hot water

1 1/2 tsp.

Ener-g Egg Replacer(R)

4 tbsp. firmly packed brown sugar

Instructions:

Make the cookie dough first, then refrigerate while mixing together the ice cream.

Mix cookie dough according to the directions on the box. Whip together the hot water and egg replacer in place of the eggs.

Take 1/2 of the dough and add 4 tbsp. of brown sugar. You can bake cookies with the rest of the dough or add more brown sugar to it and freeze for your next batch of ice cream.

Ice Cream Mixture:

Combine soy creamer, maple syrup, and vanilla in a bowl. Freeze according to your ice cream maker instructions. (Should take about 25 minutes.)

During the last 5 minutes of freezing time, add the cookie dough to the ice cream. When the ice cream is done, serve immediately for a soft ice cream, or transfer to smaller containers and freeze to harden. I prefer to freeze until firm (at least 2 hrs) and then scoop into a dish.



If you are not allergic to dairy, but can't have wheat or gluten, try adding the GF cookie dough and 3/4 cups chocolate chips to my regular Vanilla ice cream recipe




Try one of my other soy recipes:

soy vanilla ice cream

soy chocolate ice cream

soy chocolate brownie ice cream

soy chocolate cake ice cream







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