How To Make Key Lime Pie Bars, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions & tips in the recipe card below!

1. Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line an 8×8 metal pan with parchment paper.
2. Start With The Graham Cracker Crust. In a food processor or medium mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Pulse or mix until everything is well combined and the mixture resembles wet sand. Pat the crust mixture into your prepared baking pan in an even layer, making sure you pat the crust all the way to the edges. Bake crust in the preheated oven 8-10 minutes, or until just golden.
3. Make The Key Lime Pie Filling. In a large mixing bowl, combine the sweetened condensed milk, egg yolks, Greek yogurt, lime zest, and vanilla. Whisk or beat with a hand mixer to combine until smooth. Keep the mixer or whisk going and gradually mix in the lime juice. Blend until very smooth and even in texture. Pour the key lime filling over the crust.
4. Return The Pan To The Oven and bake an additional 12-15 minutes to set the filling. The center should be just set with a very slight wobble in the middle. It shouldn’t be wet (underdone) or browned and firm (overdone).
5. Cool The Pie Bars For At Least 3 Hours. Remove the key lime pie bars from the oven and cool on a wire rack for 30 minutes. Then transfer the key lime pie bars to the refrigerator and chill for at least 2 1/2 hours more (for a total of at least 3 hours). This will allow the filling to completely set.
6. Slice & Serve. After the bars have cooled completely and chilled, use the parchment paper to lift the bars out of the pan. Cut into 16 squares with a sharp knife and serve garnished with whipped cream or whipped topping, additional lime zest, or lime slices. (You can spread all of the bars with whipped cream before slicing, or you can dollop or pipe the whipped cream onto each square, as desired. It’s up to you!)

Gather Your Ingredients

• Butter. Brown butter makes these gluten-free toffee chocolate chip cookies taste UNBELIEVABLE. It’s like infusing every molecule of the cookies with toffee/caramel flavor. It’s like magic!
• White Sugar & Brown Sugar. Add some sweetness with a mix of sugars. I love the caramel-y notes from the brown sugar!
• Eggs & Egg Yolk. One trick to perfectly chewy gluten-free brown butter chocolate chip cookies is using a mix of eggs and an egg yolk. I know it might seem silly to use just the yolk for that last egg, but please do! It’ll add the richness the batter needs. (Plus, you can save the white for another use!)
• Vanilla. Plenty of vanilla really plays up the caramel-y, toffee flavors in these cookies. So good!
• Baking Powder & Baking Soda. Just what you need for the perfect spread, puff, and softness.
• Salt. I love the balance that salt adds to this gluten-free toffee cookie recipe.
• Gluten-Free Flour. I highly recommend King Arthur Measure-For-Measure Gluten-Free Flour here. It’ll give your cookies the best texture and has a lovely, neutral taste that won’t take over like some flour blends do.
• Chocolate Chips + Chopped Chocolate. You can use all chocolate chips or all chopped chocolate for this recipe, but I especially love using a mix of both (3/4 cup chocolate chips & 3/4 cup chopped chocolate). Visually, the cookies look more interesting, and texturally, you’ll get some great contrast!
• Toffee Bits. Last, but not least is some toffee bits. I usually just use the Heath “Bits ‘O’ Brickle” bits I find in the chocolate chip aisle, but you can use their milk chocolate covered toffee bits, or chop up Heath Bars, if you prefer. Whatever you can find! You can even go big and make your own if you’re feeling extra.

How To Make Brown Butter Toffee Chocolate Chip Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. First, Brown the Butter. Melt the butter in a light-colored saucepan over medium heat, whisking constantly until the butter begins to foam. (Watch carefully when the butter begins to foam, as it will turn golden and brown quickly.) When the butter under the foam is golden (like honey) and smells sweet, remove the pan from the heat and transfer to the bowl of your stand mixer or a mixing bowl to cool to room temperature.
2. Cool, Then Add Sugars. When the butter has cooled, add the sugar and brown sugar. Mix 2-3 minutes or until well combined and the mixture looks like wet sand.
3. Finish Wet Ingredients. Add eggs + egg yolk one at a time, blending well after each addition. Then, Add the vanilla and mix to combine.
4. Add Dry Ingredients, Then Mix-Ins. Add baking soda, baking powder, salt, and half of the flour. Mix for a few seconds (it won’t be fully combined), then add the rest of the flour, along with the chocolate and toffee bits. Mix until just combined.

5. Scoop & Chill The Dough. Use a large cookie scoop (3 Tablespoon size) to scoop cookie dough balls. Place in an airtight container, cover, and chill the cookie dough balls for at least 2 hours, up to 1 day in advance.
6. Preheat The Oven & Prep Your Pans. When you’re ready to bake, remove the dough from the refrigerator while the oven fully preheats to 350 degrees F. Line two baking sheets with parchment (so you can alternate sheets between batches.)
7. Bake & Cool The Cookies. Roll 6 cookie dough balls in between your palms to smooth them out and place onto a prepared baking sheet. Bake at 350 degrees for 10-12 minutes, or until the edges are a golden brown color and the centers look just underdone. Garnish right away with a few extra chocolate chips, toffee bits, and a little flaky sea salt, if desired. Cool on the baking sheet for 2 minutes before transferring to a wire rack to finish cooling. Repeat process with remaining cookie dough.
8. Serve & Store. Enjoy right away once the cookies are cooled down, or store in an airtight container 2-3 days. (Or, freeze up to 2 months)

FAQ & Tricks For The Best Gluten-Free Brown Butter Toffee Chocolate Chip Cookies

Really. Don’t Skip The Chill Time. I’ll say it one more time so you don’t miss it, but PLEASE don’t skip the chill time! Chilling the dough helps the flour hydrate which will give you better texture and flavor. It also impacts how much the cookies spread. If you don’t chill the dough, the cookies will spread too much and may have a slightly gritty texture. Give it at LEAST 1-2 hours, up to 24 hours. Whatever you have time for!

Can I Just Use Regular Butter Instead? Not for this recipe. Our gluten-free brown butter toffee chocolate chip cookies were specifically flavored with the caramel-y notes of brown butter in mind. You technically *could* use melted butter instead, but your cookies won’t have the same rich flavor.

Can I Leave The Toffee Out? Yes! If you’d prefer to make gluten-free brown butter chocolate chip cookies instead of toffee chocolate chip cookies, just leave out the toffee bits. You can choose to add a bit more chocolate to the dough or not–it’s up to you!

The Best Gluten-Free Flour For Cookies. In our experience, the best gluten-free flour for making cookies is King Arthur Measure-For-Measure Gluten-Free Flour. It’s got a great balance of whole grains and starches, and it contains xanthan gum, which will give softness and stretch to your baked goods. I highly recommend it for all gluten-free cookie recipes! Our backup fave is this one from Bob’s Red Mill.

More Chocolate Chip Cookies To Try

Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies

Thin & Crispy Gluten-Free Chocolate Chip Cookies

Gluten-Free Levain Chocolate Chip Cookies

Gluten-Free Sprinkle Chocolate Chip Cookies

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Gluten-Free Brown Butter Toffee Chocolate Chip Cookies

These gluten-free cookies are what dreams are made of. Studded with caramel-y toffee bits and plenty of melty chocolate, they're golden on the outside and gooey on the inside. Yum! 

Course Cookies

Cuisine American

Keyword gluten-free brown butter chocolate chip cookies, gluten-free brown butter toffee chocolate chip cookies

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Chill Time 2 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 20 -22 cookies

Author Emily Dixon, Sweets & Thank You

Ingredients

• 1 cup butter (2 sticks, 226 grams)
• ¾ cup granulated sugar (150 grams)
• ¾ cup brown sugar (150 grams)
• 2 large eggs (room temperature)
• 1 egg yolk (room temperature)
• 1 Tablespoon vanilla extract
• 1 teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 ½ cups gluten-free measure-for-measure flour* (300 grams, weighed or scooped & leveled)
• 1 ½ cups semi-sweet or dark chocolate chips/chopped chocolate – feel free to use either or a mix (9 oz/255 grams)
• 1 cup toffee bits or chopped Heath bars
• flaky salt – to finish (optional)

Instructions

• First, Brown the Butter. Melt the butter in a light-colored saucepan over medium heat, whisking constantly until the butter begins to foam. (Watch carefully when the butter begins to foam, as it will turn golden and brown quickly.) When the butter under the foam is golden (like honey) and smells sweet, remove the pan from the heat and transfer to the bowl of your stand mixer or a mixing bowl to cool to room temperature.
• Cool, Then Add Sugars. When the butter has cooled, add the sugar and brown sugar. Mix 2-3 minutes or until well combined and the mixture looks like wet sand.
• Finish Wet Ingredients. Add eggs + egg yolk one at a time, blending well after each addition. Then, Add the vanilla and mix to combine.
• Add Dry Ingredients, Then Mix-Ins. Add baking soda, baking powder, salt, and half of the flour. Mix for a few seconds (it won't be fully combined), then add the rest of the flour, along with the chocolate and toffee bits. Mix until just combined.
• Scoop & Chill The Dough. Use a large cookie scoop (3 Tablespoon size) to scoop cookie dough balls. Place in an airtight container, cover, and chill the cookie dough balls for at least 2 hours, up to 1 day in advance.
• Preheat The Oven & Prep Your Pans. When you’re ready to bake, remove the dough from the refrigerator while the oven fully preheats to 350 degrees F. Line two baking sheets with parchment (so you can alternate sheets between batches.)
• Bake & Cool The Cookies. Roll 6 cookie dough balls in between your palms to smooth them out and place onto a prepared baking sheet. Bake at 350 degrees for 10-12 minutes, or until the edges are a golden brown color and the centers look just underdone. Garnish right away with a few extra chocolate chips, toffee bits, and a little flaky sea salt, if desired. Cool on the baking sheet for 2 minutes before transferring to a wire rack to finish cooling. Repeat process with remaining cookie dough.
• Serve & Store. Enjoy right away once the cookies are cooled down, or store in an airtight container 2-3 days. (Or, freeze up to 2 months)

Video

Notes

• Don’t Skip The Chill Time. Really. I’ll say it one more time so you don’t miss it, but PLEASE don’t skip the chill time! Chilling the dough helps the flour hydrate which will give you better texture and flavor. It also impacts how much the cookies spread. If you don’t chill the dough, the cookies will spread too much and may have a slightly gritty texture. Give it at LEAST 1-2 hours, up to 24 hours. Whatever you have time for!
• Gluten-Free Flour. We HIGHLY recommend King Arthur Measure-For-Measure Gluten-Free Flour for these cookies. It’s got a great balance of whole grains and starches, and it contains xanthan gum, which will give softness and stretch to your baked goods. I highly recommend it for all gluten-free cookie recipes! Our backup fave is this one from Bob’s Red Mill. Make sure to weigh the flour or use the scoop and level method to avoid packing extra flour into the recipe. 

Start With Simple Ingredients

One thing you’ll love about this gluten-free fruit pizza cookies recipe is how straightforward the ingredients are. Let’s take a look:

• Butter. You’ll need butter for the gluten-free lemon sugar cookies and the easy cream cheese frosting.
• Sugar. Next up is some granulated sugar. A must for making sugar cookies!
• Lemon Zest. I find that fresh lemon zest adds BRIGHT lemon flavor to the cookies. It’s kind of the secret ingredient here that takes the cookies to the next level.
• Eggs. Some room temperature eggs blend in beautifully.
• Vanilla & Lemon Extract. I love a mix of vanilla extract AND lemon extract in the cookies, but you can skip the lemon extract if you don’t have it.
• Baking Powder & Salt. For the perfect puff and a delicious balance of flavors.
• Gluten-Free Flour. We recommend King Arthur Measure-For-Measure gluten-free flour blend, but if you use another brand, be sure it contains xanthan gum. Make sure to measure the flour carefully to avoid packing extra flour into the measuring cup!
• Cream Cheese Frosting. We’re making a quick cream cheese frosting with butter, softened cream cheese, powdered sugar, vanilla, and a pinch of salt. It’s easy and works like a charm every time.
• Fresh Berries or Fruit. My favorite combination of fruit for these fruit pizza cookies is fresh strawberries, blueberries, blackberries, and raspberries, but you can also add kiwi, pineapple, mandarin oranges or halved grapes, if you like!
• Fresh Mint. For an extra pretty touch, I love to tuck a mint leaf into each mini fruit pizza. The pop of green is a gorgeous look for this beautiful dessert!

FAQ + Tips & Tricks For The Best Gluten-Free Fruit Pizza Cookies

CAN FRUIT PIZZA COOKIES BE MADE IN ADVANCE? Yes! The cookies can be made up to 2 days in advance and stored in the refrigerator. Or, you can freeze the cookies (without frosting + berries) up to 1 month before decorating them. Let them thaw a touch before frosting and decorating for best results. Once decorated, the cookies will look their best when eaten within a few hours.

HOW TO STORE FRUIT PIZZA COOKIES. Before frosting, you can store the gluten-free lemon sugar cookies on a covered sheet pan or in an airtight container or bag with parchment paper between layers of cookies. Once frosted, store the cookies in a single layer in the refrigerator. (Covered, for best results!)

A TRICK FOR PERFECTLY ROUND COOKIES. If you’re making these fruit pizza cookies for an event or get-together or simply love the look of perfectly round cookies, you can make your cookies perfectly round by coaxing them into circles with a large circular cookie cutter. When the cookies are hot out of the oven, gently move the cookie cutter around the cookie in a circular motion to coax it into a circle.

More Fruity Dessert Recipes To Try

Gluten-Free Lemon Curd Thumbprint Cookies

Gluten-Free Strawberry Cheesecake

Gluten-Free Lemon Tart

Knickerbocker Glory

Recipe Card

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Gluten-Free Fruit Pizza Cookies

These mini gluten-free fruit pizzas are made from gluten-Free lemon sugar cookies, a light cream cheese frosting, and fresh berries. They're beautiful and easy!

Course Cookies

Cuisine American

Diet Gluten Free

Keyword fruit pizza cookies, gluten free fruit pizza cookies, gluten free mini fruit pizzas, gluten free sugar cookie pizzas

Prep Time 40 minutes minutes

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 28 -30 cookies

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Gluten-Free Lemon Sugar Cookies:

• ¾ cup butter, softened to room temperature (1 1/2 sticks, 170 grams)
• 1 ½ cups granulated sugar (300 grams)
• 1 Tablespoon lemon zest (about 1 lemon)
• 2 eggs (ideally room temperature)
• 1 teaspoon vanilla extract
• ¼ teaspoon lemon extract optional
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 2 ½ cups gluten-free measure-for-measure flour* (300 grams)

For The Cream Cheese Frosting:

• 12 oz. cream cheese, softened slightly (340 grams)
• ½ cup butter, softened slightly (113 grams/1 stick)
• 1 ¼ cups powdered sugar (150 grams)
• 1 teaspoon vanilla extract
• pinch salt (about 1/8 tsp.)

To Decorate: 

• Fresh strawberries blueberries, blackberries, and raspberries (OR kiwi, pineapple, mandarin oranges, halved grapes, etc.)
• Fresh mint leaves
• Powdered sugar 1/2 Tbsp. or so will do!

Instructions

Start With The Gluten-Free Lemon Sugar Cookies:

• Combine Sugar, Lemon Zest, and Butter. In a stand mixer (or large mixing bowl), combine sugar and lemon zest. Rub the lemon zest into the sugar until it’s well combined and fragrant. Add the softened butter and cream on medium speed 2-3 minutes, or until light and fluffy. 
• Add Eggs & Vanilla. Scrape down the sides of the bowl and add eggs, one at a time, beating to incorporate each egg before adding the next. Then, add the vanilla (and lemon extract, if using!), and mix to combine. 
• Add Dry Ingredients. Scrape down the edges of the mixing bowl and add baking powder, salt, and half of the flour. Stir until the flour is partially incorporated (this prevents the flour from POOFING out at you!). Pause and add the remaining flour and mix until just combined.
• Chill 20-30 Minutes. Cover the cookie dough and chill 20-30 minutes, while you preheat your oven.
• Preheat & Prep. Preheat the oven temperature to 350 degrees F. Line a baking sheet with parchment paper and use a medium cookie scoop (about 1 1/2 Tbsp.) to scoop 6 cookies onto the prepared baking sheet.
• Bake cookies at 350 degrees for 9-11 minutes, or until the tops are just set and the bottoms are golden. Note: the tops and edges of these cookies will NOT brown. If they have browned, your cookie will be crisp rather than soft. Let the cookies sit on the baking sheet 2-3 minutes, then transfer to a cooling rack. Repeat with remaining cookies. (Note: the longer the cookies chill, the less they spread, so remove the dough from the fridge a minute or two before you plan to scoop to keep all the cookies the same size.)
• Cool completely before frosting. Cookies can be made 2 days in advance and stored in the refrigerator or frozen for up to 1 month. Thaw before decorating. 

Next, Make The Cream Cheese Frosting:

• Cream Butter & Cream Cheese. When the cookies are cool, make your frosting. In a stand mixer or mixing bowl, beat the cream cheese and butter together 2-3 minutes, or until light and fluffy. 
• Add powdered sugar, vanilla, and salt and beat to combine. If the frosting seems too loose, add more powdered sugar 1 Tbsp. at a time. If it seems too thick, you can thin it out with 1-2 tsp. milk at a time. 
• Spread or Pipe The Frosting. Spread the frosting onto the cooled cookies (a small offset spatula makes this easier!) or transfer the frosting to a piping bag** and pipe the frosting onto the cookies, leaving a small border around the edge where the cookie is still visible (like the crust of a pizza). 
• Decorate the frosted cookies with fresh fruit and mint leaves as desired. Finish with a light dusting of powdered sugar for a pretty look. (use a sieve or sifter to dust the powdered sugar over the cookies). 
• Store decorated cookies covered in the refrigerator up to 3 days. 

Video

Notes

• *GLUTEN-FREE FLOUR. I highly recommend King Arthur Baking Measure-For-Measure Gluten-Free Flour for this recipe. My second favorite is Bob’s Red Mill 1:1 Gluten-Free Flour. 
• **PIPING TIP. I used a Wilton 1M open star piping tip for the cookies in the photos. 

Gather Your Ice Cream Ingredients

One thing about this pretty pink peppermint ice cream? It’s a Philadelphia style ice cream recipe, meaning there are no eggs or egg yolks to temper! Let’s take a look at the ingredients list:

Our Favorite Ice Cream Maker

We’ve owned this Cuisinart ice cream maker for years and it’s still going strong. This top-rated machine takes up less space than some other models, and is large enough for most homemade ice cream recipes!

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How To Make Peppermint Ice Cream, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Dissolve Candy Cane. To start, pour the whole milk into a large liquid measuring cup or a small bowl. Add 1/2 cup of the crushed candy cane pieces and stir to dissolve until the milk turns a pretty pink color and there are no large pieces of candy cane left. (This can take up to 10 or so minutes!) 
2. Combine. Then, add sugar, vanilla extract, peppermint extract, and salt. Stir to combine until the sugar is dissolved. You don’t want any gritty grains left! Pour in the heavy cream and mix through until evenly blended. If your mixture has warmed up to room temperature, make sure to chill until it feels cold to the touch, or it won’t churn properly. (I usually don’t need to chill mine!)
3. Churn Ice Cream. Pour the ice cream base into the ice cream maker and churn according to your manufacturer’s instructions until the ice cream reaches a soft serve texture. (For me, that’s 20-25 minutes!) Sprinkle in most of the remaining 1/2 cup crushed candy cane (I like to reserve about 1 Tablespoon!)
4. Freeze. Transfer ice cream mixture to a freezer-safe container and sprinkle with any remaining candy cane. Freeze at LEAST 6-8 hours on a level surface in the freezer, or until it’s firm enough to scoop.
5. Store. Leftover ice cream will keep in an airtight container in the freezer up to 2 weeks (though we prefer to enjoy it within 2-3 days, for the best texture!)

FAQ + Tricks For The Best Candy Cane Ice Cream

Consider Pre-Crushed Peppermint Bits! To save time, consider buying crushed peppermint bits or crushed peppermint candy from the store rather than crushing them yourself. I’ve had good luck with Brach’s and Atkinson’s brands. 

How to Crush Candy Canes. To crush candy canes or peppermint candy for this creamy candy cane ice cream, I put mini candy canes in a plastic bag, then put the bag on a cutting board. Tap them with a rolling pin or meat mallet to crush them. Or, you can try pulsing them in a food processor, but I find this is noisier and less precise than using a rolling pin/meat mallet.

Do I Need To Use Food Dye? Nope! This pink peppermint ice cream gets its soft pink color from melted candy cane, so there’s no need to add any extra red food dye or food coloring! Even if you use dye-free candy canes or naturally colored candy cane, you’ll probably still have enough color!

More Yummy Peppermint Treats To Try

Peppermint Flourless Chocolate Cake

Gluten-Free Peppermint Crunch Brownies

Vegan Peppermint Hot Chocolate

Gluten-Free Chocolate Peppermint Cookies

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Candy Cane Ice Cream

Our easy homemade Peppermint ice cream recipe is packed with a double dose of candy cane! Cool, creamy & delicious, this easy ice cream is the perfect holiday dessert.

Course Dessert

Cuisine American

Diet Gluten Free

Keyword candy cane ice cream, christmas, peppermint

Prep Time 45 minutes minutes

Chill Time 6 hours hours

Total Time 6 hours hours 45 minutes minutes

Servings 1 Quart Ice Cream

Author Emily Dixon, Sweets & Thank You

Equipment

• Ice Cream Maker (Make Sure To Freeze In Advance, As Needed!!!)

Ingredients

For Peppermint Ice Cream

• ½ cup Crushed Candy Canes (about 20 mini candy canes)
• ½ cup Granulated Sugar (100 grams)
• 1 cup Whole Milk
• 2 cups Heavy Cream
• 1 teaspoon Peppermint Extract
• 1 teaspoon Vanilla Extract
• ¼ teaspoon Kosher Salt

Mix-Ins

• 1/4-1/2 cup Crushed Candy Cane (about 10-20 candy canes)

Instructions

• Dissolve Candy Cane. To start, pour the whole milk into a large liquid measuring cup or a small bowl. Add 1/2 cup of the crushed candy cane pieces and stir to dissolve until the milk turns a pretty pink color and there are no large pieces of candy cane left. (This can take up to 10 or so minutes!)
• Combine. Then, add sugar, vanilla extract, peppermint extract, and salt. Stir to combine until the sugar is dissolved. You don't want any gritty grains left! Pour in the heavy cream and mix through until evenly blended. If your mixture has warmed up to room temperature, make sure to chill until it feels cold to the touch, or it won't churn properly. (I usually don't need to chill mine!)
• Churn Ice Cream. Pour the ice cream base into the ice cream maker and churn according to your manufacturer's instructions until the ice cream reaches a soft serve texture. (For me, that's 20-25 minutes!) Sprinkle in most of the remaining 1/2 cup crushed candy cane (I like to reserve about 1 Tablespoon!)
• Freeze. Transfer ice cream mixture to a freezer-safe container and sprinkle with any remaining candy cane. Freeze at LEAST 6-8 hours on a level surface in the freezer, or until it's firm enough to scoop.
• Store. Leftover ice cream will keep in an airtight container in the freezer up to 2 weeks (though we prefer to enjoy it within 2-3 days, for the best texture!)

Video

Notes

• Consider Pre-Crushed Peppermint Bits! To save time, consider buying crushed peppermint bits or crushed peppermint candy from the store rather than crushing them yourself. I’ve had good luck with Brach’s and Atkinson’s brands. 
• How to Crush Candy Canes. To crush candy canes or peppermint candy for this creamy candy cane ice cream, I put mini candy canes in a plastic bag, then put the bag on a cutting board. Tap them with a rolling pin or meat mallet to crush them. Or, you can try pulsing them in a food processor, but I find this is noisier and less precise than using a rolling pin/meat mallet.
• Don’t rush. Plan ahead to allow plenty of time for this homemade ice cream to freeze. It’s worth if for gorgeously scoop-able ice cream!
• Make a Sundae! Try this ice cream with a warm brownie & hot fudge sauce–it’s unreal! 

Gather Your Ingredients

Get The Right Flour!

You MUST use this King Arthur Gluten-Free Bread Flour for these gluten-free sticky buns. No different flours will work in this recipe!

SHOP THE FLOUR

How To Make Gluten-Free Pecan Sticky Buns, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

First, Make Sticky Bun Dough

1. Combine Dry Ingredients. Add gluten-free flour, sugar, yeast, salt, and baking powder to the bowl of a stand mixer and gently pulse with the paddle attachment on low speed to combine. (Do not use a hand mixer, dough hook, or whisk attachment.)
2. Add Wet Ingredients. With the mixer on LOW speed, gradually add warm milk, warm water, melted butter, and eggs, one at at time.
3. Beat. Turn the mixer speed up to HIGH and mix the dough for 3 full minutes to allow the dough to fully blend. It will look VERY sticky and wet–more like thick, sticky cake batter than bread dough. This is normal!
4. Cover & Chill. Use an oiled spatula to scrape down the edges of the bowl and form the dough into a ball. (Make sure to also scrape the bottom of the bowl to check for any unmixed spots!) Cover the bowl with plastic wrap and chill 20 minutes to make the dough easier to handle.

Make Caramel Pecan Topping

5. Melt Butter. In a small saucepan, melt butter over medium heat.
6. Combine. Add brown sugar, pure maple syrup, vanilla, and salt. Stir over medium heat until the sugar is dissolved and the mixture looks uniform. (Don’t let the caramel sauce boil, as we don’t want it getting hard in the oven.)
7. Pour caramel sauce into a lightly greased metal 9×13 pan and sprinkle with chopped pecans. Set aside while you assemble the cinnamon buns.

Make Cinnamon Filling & Shape Rolls

8. Combine Cinnamon Filling. In a small bowl, combine brown sugar with cinnamon, vanilla powder (if using), and a pinch of salt. Mix until well blended, to evenly distribute the cinnamon into the sugar.
9. Roll Out. Lay down a sheet of parchment paper or very lightly flour your countertop. Transfer the dough from the bowl to your parchment or counter and cover with another sheet of parchment paper. Use a rolling pin to roll the dough out into a 15-inch square (15″x 15″).
10. Fill The Rolls. Spread Softened Butter over the 15-inch dough square in an even layer. The butter should be VERY soft so it’s easily spreadable. If you can’t get the butter soft enough, you can melt it and cool it slightly before spreading. Sprinkle the cinnamon sugar mixture over the butter in an even layer.
11. Form The Rolls. Use a sharp knife or pizza cutter to cut the dough into twelve (1.25-inch) strips. Roll each strip up to form a roll, starting at one end and tightly rolling to make a spiral as you go. (We find this method works MUCH better with gluten-free sweet rolls than the traditional rolling the dough into a long cylinder and slicing or using floss to cut them.) Place rolls into the pan on top of the caramel & pecans.

Let Rolls Rise, Then Bake

12. Cover & Rise. Then, cover the pan with plastic wrap and set in a warm place to rise 45-60 minutes. They’ll look puffy but won’t double in size at this point. Preheat the oven to 350 degrees as the cinnamon buns rise.
13. Bake. Remove the plastic wrap from the pan, then place the pan on baking sheet (to catch any possible spills!) and bake sticky buns in preheated oven 35-40 minutes, or until golden brown on top. The interior of the dough should read at least 190-200 degrees F. Set rolls aside to cool for 5-10 minutes.
14. Flip. After the sticky buns have cooled 5-10 minutes, you’ll flip them out of the pan. To do this safely, I recommend placing a COOL (or room temperature) sheet pan on top of the pan, face down (like a lid). Then, wearing oven mitts(!!!), carefully flip the pan so the sticky buns fall out of the 9×13 and onto the sheet pan. (The caramel pecan topping should now be facing up)
15. Serve & Store. Enjoy right away or within a few hours for best results. Cover leftover sticky buns or transfer to an airtight container and store in the refrigerator 1-2 days. Reheat a few seconds in the microwave or a few minutes in the oven for best results.

FAQ + Tricks For The Best Gluten-Free Sticky Buns

Metric is Best. If possible, weigh your dry ingredients with a kitchen scale for best results. Your dough will work consistently well if you measure properly. If you don’t have a scale, use the scoop and level method to spoon flour into the measuring cups rather than scooping *with* your measuring cups to avoid packing extra flour into the dough. Even an extra few tablespoons will make a drastic difference in the dough.

Flour. This recipe will ONLY work with King Arthur Gluten-Free Bread Flour. No other gluten-free bread flour brands or homemade blends will work in this recipe. (Note that this is NOT the same as measure-for-measure or 1:1 gluten-free flour.)

A Trick For Leftovers. I love to warm leftover sticky buns up in the microwave at 50% power for 10-15 seconds. It will soften them right back up!

More Special Gluten-Free Breakfasts To Try

Soft Gluten-Free Cinnamon Rolls

Gluten-Free Belgian Waffles

Gluten-Free Orange Rolls

Gluten-Free Pumpkin Cream Cheese Muffins

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Gluten-Free Pecan Sticky Buns

These soft, gooey Gluten-Free Pecan Sticky Buns combine gluten-free cinnamon rolls with a decadent maple caramel pecan topping you'll LOVE!

Course Breakfast

Cuisine American

Diet Gluten Free

Keyword christmas, fall, pecans

Prep Time 40 minutes minutes

Cook Time 45 minutes minutes

Rising Time 1 hour hour

Total Time 2 hours hours 25 minutes minutes

Servings 12 Sticky Buns

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Dough:

• 5 ⅔ cups King Arthur Gluten-Free Bread Flour* (NO Substitutions) (680 grams)
• ⅓ cup granulated sugar (40 grams)
• 2 ¼ teaspoons instant yeast* (1/4 oz)
• 2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1 ¼ cup warm whole milk
• 1 cup warm water
• 2 eggs room temperature
• 6 Tablespoons salted butter melted*

For The Cinnamon Filling:

• ½ cup butter, VERY soft (113 grams/1 stick)
• 1 cup brown sugar (200 grams)
• 1 ½ Tablespoons ground cinnamon
• Optional: 1/2 teaspoon vanilla bean powder
• pinch salt less than 1/8 teaspoon

For Caramel Pecan Topping

• 1-2 cups chopped pecans* (100-200 grams)
• ¾ cup butter (170 grams/1 1/2 sticks)
• 1 cup brown sugar (200 grams)
• ½ cup pure maple syrup
• 2 teaspoons vanilla extract
• ½ teaspoon salt

Instructions

***BEFORE YOU START*** It’s VERY important to follow the instructions precisely in this recipe. No ingredient substitutions are recommended, and no other gluten-free flour blend will work for this recipe. 

FIRST, MAKE THE DOUGH

• Combine Dry Ingredients. Add gluten-free flour, sugar, yeast, salt, and baking powder to a stand mixer and gently pulse with the paddle attachment on low speed to combine. (Do not use a hand mixer, dough hook, or whisk attachment.)
• Add Wet Ingredients. With the mixer on LOW speed, gradually add warm milk, warm water, melted butter, and eggs, one at at time.
• Beat. Turn the mixer speed up to HIGH and mix the dough for 3 full minutes to allow the dough to fully blend. It will look VERY sticky and wet–more like thick, sticky cake batter than bread dough. This is normal!
• Cover & Chill. Use an oiled spatula to scrape down the edges of the bowl and form the dough into a ball. (Make sure to also scrape the bottom of the bowl to check for any unmixed spots!) Cover the bowl with plastic wrap and chill 20 minutes to make the dough easier to handle.

MAKE CARAMEL PECAN TOPPING

• Melt Butter. In a small saucepan, melt butter over medium heat.
• Combine. Add brown sugar, pure maple syrup, vanilla, and salt. Stir over medium heat until the sugar is dissolved and the mixture looks uniform. (Don't let the caramel sauce boil, as we don't want it getting hard in the oven.)
• Pour caramel sauce into a lightly greased metal 9×13 pan and sprinkle with chopped pecans. Set aside while you assemble the cinnamon buns.

MAKE CINNAMON FILLING & SHAPE ROLLS

• Combine Cinnamon Filling. In a small bowl, combine brown sugar with cinnamon, vanilla powder (if using), and a pinch of salt. Mix until well blended, to evenly distribute the cinnamon into the sugar.
• Roll Out. Lay down a sheet of parchment paper & lightly flour or very lightly flour your countertop. Transfer the dough from the bowl to your parchment or counter and cover with another sheet of parchment paper. Use a rolling pin to roll the dough out into a 15-inch square (15"x 15").
• Fill The Rolls. Spread Softened Butter over the 15-inch dough square in an even layer. The butter should be VERY soft so it's easily spreadable. If you can't get the butter soft enough, you can melt it and cool it slightly before spreading. Sprinkle the cinnamon brown sugar mixture over the butter in an even layer.
• Form The Rolls. Use a sharp knife or pizza cutter to cut the dough into twelve (1.25-inch) strips. Roll each strip up to form a roll, starting at one end and tightly rolling to make a spiral as you go. (We find this method works MUCH better with gluten-free sweet rolls than the traditional rolling the dough into a long cylinder and slicing or using floss to cut them.) Place rolls into the pan on top of the caramel & pecans.

LET ROLLS RISE, THEN BAKE

• Cover & Rise. Then, cover the pan with plastic wrap and set in a warm place to rise 45-60 minutes. They'll look puffy but won't double in size at this point. Preheat the oven to 350 degrees as the cinnamon buns rise.
• Bake. Remove the plastic wrap from the pan, then place the pan on baking sheet (to catch any possible spills!) and bake sticky buns in preheated oven 35-40 minutes, or until golden brown on top. The interior of the dough should read at least 190-200 degrees F. Set rolls aside to cool for 5-10 minutes.
• Flip. After the sticky buns have cooled 5-10 minutes, you'll flip them out of the pan. To do this safely, I recommend placing a COOL (or room temperature) sheet pan on top of the pan, face down (like a lid). Then, wearing oven mitts(!!!), carefully flip the pan so the sticky buns fall out of the 9×13 and onto the sheet pan. (The caramel pecan topping should now be on top)
• Serve & Store. Enjoy right away or within a few hours for best results. Cover leftover sticky buns and store in the refrigerator 1-2 days. Reheat a few seconds in the microwave or a few minutes in the oven for best results.

Video

Notes

Ingredient Notes & Recipe Tips:

• Metric is Best. If possible, weigh your dry ingredients with a kitchen scale for best results. Your dough will work consistently well if you measure properly. If you don’t have a scale, use the scoop and level method to spoon flour into the measuring cups rather than scooping *with* your measuring cups to avoid packing extra flour into the dough. Even an extra few tablespoons will make a drastic difference in the dough.
• Flour. This recipe will ONLY work with King Arthur Gluten-Free Bread Flour. No other gluten-free bread flour brands or homemade blends will work in this recipe. (Note that this is NOT the same as measure-for-measure or 1:1 gluten-free flour.)
• Yeast. We are using instant/rapid rise yeast, NOT active dry yeast, which must be proofed in warm water before starting.
• Butter. If using unsalted butter, I recommend increasing the salt up to 2 1/4 teaspoons for the sweet roll dough.
• A Trick For Leftovers. I love to warm leftover sticky buns up in the microwave at 50% power for 10-15 seconds. It will soften them right back up!

Make-Ahead Instructions:

1. Follow the instructions above for making the sweet roll dough & filling, all the way until the sticky buns are filled, shaped, and put into the baking pan.
2. Cover the baking dish with plastic wrap and refrigerate overnight 8-16 hours. (They will not rise well past 16 hours.)
3. In the morning, remove the baking dish from the refrigerator and let them come to room temperature to finish rising 30-40 minutes. Preheat oven to 350 degrees F. while dough rises.
4. Bake in preheated oven 35-40 minutes.

Gather Your Ingredients

We make our pecan pie bar recipe without corn syrup, trading it out for a gorgeous salted caramel filling that’s unbelievable with toasty pecans and a flaky brown sugar shortbread crust. Would you believe that all that goodness starts with simple ingredients?

• Butter. You’ll use butter in both the brown sugar shortbread crust + the pecan filling. It’s like magic.
• Brown Sugar & White Sugar. I use a mix of light brown sugar & granulated sugar in the crust to give it a unique and subtly caramel-y taste that’s gorgeous with the crunchy pecans. Our filling uses only brown sugar and I love the flavor it adds!
• Gluten-Free Measure-For-Measure Flour. We’re BIG fans of King Arthur Measure-For-Measure gluten-free flour blend for baking and HIGHLY recommend using it for these easy pecan pie bars. It gives great texture to crusts and works like a dream for most other GF baking projects! If you use another 1:1 flour blend (like Bob’s Red Mill), make sure it contains xanthan gum!
• Honey. One of the ways we can make pecan bars without corn syrup is swapping it out for honey and brown sugar. It still caramelizes and thickens to make gorgeous salted caramel pecan filling you’ll dream about.
• Coconut Cream, Heavy Cream, or Half-and-Half. Our family eats limited dairy, so I usually make the filling with coconut cream, but heavy cream or half and half adds a silky richness to the filling that’s gorgeous.
• Salt & Vanilla Extract. To balance that flavor! You’ll need salt for the crust & filling, and vanilla for the filling only.
• Pecans. Can’t make pecan bars without pecans! I like roughly chopping the pecans so they’re easier to distribute over the flaky crust. It also makes them a little easier to cut into squares later.

Gather Your Ingredients

Besides the flavor & texture, the best part about this delicious chocolate cookie recipe is that it starts with simple ingredients! Let’s take a look:

Dry Ingredients

Wet Ingredients & Decoration

FAQ + Tricks For The Best Crumbl-Style Chocolate Cake Cookies

Let The Cookies Cool ALL The Way Before Frosting. If you try to frost chocolate cake cookies when they’re even the tiniest bit warm, they’ll melt the frosting. I promise–PROMISE!–it’s worth waiting until your cookies are completely cool before you start decorating.

How To Store Frosted Chocolate Cake Cookies: Since they’re frosted, I recommend storing these gluten-free chocolate cake cookies in a single layer in the refrigerator. They’ll keep 3-4 days in the refrigerator. Or, you can freeze them in a single layer on a baking sheet to set the frosting, then transfer to an airtight bag. They’ll keep 3-4 weeks in the freezer frosted. (You can freeze them unfrosted up to 6 weeks before adding the frosting.)

Can You Make Chocolate Cake Cookies In Advance? Sort of! The cookies can be baked ahead of time! Store in an airtight container at room temperature up to 1 day in advance or and freeze unfrosted in a freezer bag up to 6 weeks in advance. Once you’ve added the frosting, they’re best eaten within 3-4 days. The frosting can be made in advance and stored in the refrigerator 3-4 days in advance. You’ll want to let it soften at room temperature until it’s soft enough to stir. Then, add to your piping bag and frost the cookies.

Dress Them Up! You can easily match these rich chocolate cookies to any holiday or special occasion by swapping out the sprinkles! Think red, white, and pink sprinkles for Valentine’s Day, red, green & white for Christmas, etc.

More Gluten-Free Chocolate Cookie Recipes To Try

Gluten-Free Chocolate Cookies & Cream Cookies

Gluten-Free Dirt Cake Cookies (Crumbl Copycat)

Gluten-Free Hot Chocolate Cookies

Gluten-Free Cosmic Brownie Cookies (Crumbl)

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Gluten-Free Chocolate Cake Cookies (Crumbl Copycat)

Our Crumbl copycat chocolate cake cookies with chocolate frosting are your new favorite way to satisfy a chocolate craving. They taste even better than they look!

Course Cookies

Cuisine American

Keyword gluten free chocolate cake cookies, gluten-free crumbl cookies, gluten-free crumble chocolate cake cookies

Prep Time 40 minutes minutes

Cook Time 16 minutes minutes

Total Time 56 minutes minutes

Servings 20 -22 cookies

Author Emily Dixon, Sweets & Thank You

Equipment

• Piping Bag
• Closed Star Piping Tip Like Wilton 2D or Ateco 852

Ingredients

FOR THE CHOCOLATE COOKIES:

• 2 ⅓ cup Gluten-Free Measure-For-Measure Flour* (280 grams)
• 1 cup Dutch Processed cocoa powder* (92 grams)
• 1 Tablespoon cornstarch (8 grams)
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 1 cup butter softened (226 grams/2 sticks)
• 1 cup light brown sugar (200 grams)
• 1 cup granulated sugar (200 grams)
• 2 large egg – at room temperature
• 1 ½ Tablespoons corn syrup*
• 1 Tablespoon vanilla extract

FOR THE CHOCOLATE FROSTING & DECORATION:

• 1 cup butter softened (226 grams/2 sticks)
• ¾ cup natural cocoa powder * like Hershey’s (65 grams)
• 5 Tablespoons heavy cream or whole milk or more, as needed
• 1 Tablespoon corn syrup*
• 2 teaspoons vanilla extract
• pinch salt
• 3 ½ cups powdered sugar (420 grams)
• Chocolate sprinkles or your favorite sprinkles if desired

Instructions

FiRST, MAKE THE CHOCOLATE CAKE COOKIES

• Combine Dry Ingredients. In a medium mixing bowl, combine gluten-free flour, Dutch processed cocoa powder, cornstarch, baking soda, and salt. Whisk to combine until well blended and set aside.
• Cream Butter & Sugars. In the bowl of a stand mixer (or a large bowl) combine 1 cup softened butter with the brown sugar and granulated sugar. Cream on medium speed with the paddle attachment or a hand mixer 2-3 minutes, or until smooth and fluffy.
• Finish The Wet Ingredients. Add eggs, one at a time, beating to incorporate each egg fully before adding the next. Scrape down the sides of the bowl and add corn syrup and 1 Tablespoon vanilla. Mix to combine.
• Add Dry Ingredients Gradually. Working a bit at a time, mix the dry ingredients 1/3 or 1/2 at a time on low speed, until all of the dry ingredients are just incorporated. (Doing this gradually helps prevent them from poofing out the sides of the mixer!) The sticky batter will look more like very thick brownie batter than traditional cookie dough–this is normal!
• Scoop. Working with just 6 cookies at a time, use a large cookie scoop to measure 3-Tablespoon scoops of cookie dough onto a prepared baking sheet. (Don't roll the cookie dough balls smooth, just scoop them straight onto the baking sheet.)
• Bake & Cool. Place the pan in the oven and bake cookies 9-10 minutes, or until set on top and slightly underdone in the center. (They'll continue to set as they cool.) Allow the cookies to cool 1-2 minutes on the cookie sheet before transferring to a wire rack to cool completely. Repeat process until all cookies are baked, alternating baking sheets with each batch so you don't put cool dough on a hot cookie sheet.

THEN, MAKE MAKE THE FROSTING & DECORATE THE COOKIES

• Beat Butter. When the cookies are all cool, make the frosting. To start, beat 1 cup softened butter 2-3 minutes in a stand mixer with a paddle attachment (or a large mixing bowl with an electric mixer). The butter should be creamy and lighter in color.
• Combine. Scrape down the sides of the bowl and add cocoa powder, 3 Tablespoons cream, 1 Tablespoons corn syrup, the vanilla, and a pinch of salt. Mix on LOW speed until just blended. Add the powdered sugar gradually, along with 2 Tablespoons more cream.
• Whip. As soon as the powdered sugar is all added, increase the speed to HIGH and mix 1-2 minutes more, until the creamy frosting is smooth, light, and fluffy. (The should be NO lumps!)
• Frost. Transfer the frosting to a piping bag fitted with a large closed star tip (like Wilton #2D or Ateco #852). Starting at the center of each cookie, pipe frosting into a rosette on top of each cookie. (Start in the center of the cookie and continue to move around the circle of the cookie until you get close to the edges.) If you don't have a piping tip, you can use an offset spatula to frost the cookies.
• Add Sprinkles, if desired. (I recommend only frosting 2-3 cookies at a time if you plan to add sprinkles on top of each cookie, so you can add them before the frosting sets!)
• Serve & Store. Enjoy right away or store in a single layer in an airtight container at room temperature 2-3 days. (I like to pop mine in the fridge!)

Video

Notes

• Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour for these cookies. If you use another brand, be sure it contains xanthan gum and weigh or measure carefully! 
• Use BOTH Kinds of Cocoa Powder! We experimented using all of one or the other, and really feel that the Dutch-processed cocoa powder works best for the cookies and natural cocoa tastes best for the frosting. (If you *must* use just one kind, I recommend all Dutch processed cocoa.)
• Troubleshoot The Frosting: As with all baking, there are a LOT of conditions that can affect your bakes–ambient temperature in the room, the temperature of your butter and melted chocolate, the humidity, etc. If your frosting is too soft to hold its shape, add more powdered sugar 2 Tbsp. at a time until it’s stiff enough to hold its shape. If it’s too stiff, add more liquid 1 tsp. at a time until it loosens up. 
• Let The Cookies Cool COMPLETELY Before Frosting. This is CRUCIAL. If your cookies are even a little bit warm, it’ll melt the frosting and just make a mess. Make sure the cookies are cooled to room temperature before frosting.

Gather Your Ingredients

Our Favorite Ice Cream Maker

We’ve owned this Cuisinart ice cream maker for years and it’s still going strong. It takes up less space than some other models, and is large enough for most homemade ice cream recipes!

SHOP OUR PICK

How To Make Gluten-Free Cookies & Cream Ice Cream, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. At LEAST 24-48 Hours Before, Freeze Ice Cream Maker Bowl. If needed, make sure to freeze the bowl or insert for your ice cream maker in advance. Otherwise, the ice cream will not churn properly.
2. Make The Ice Cream Base. In a medium saucepan, combine heavy cream, whole milk, sugar, and salt. Whisk over medium-low heat just until the sugar is dissolved. (It’s ok if the mixture doesn’t get hot, the sugar just needs to be dissolved.) Remove from heat and stir in vanilla.
3. Chill. Transfer the vanilla ice cream base to a large liquid measuring cup or glass container and refrigerate at LEAST 2-3 hours, or until very cold all the way through. (Otherwise, it will not churn.)

4. Churn Ice Cream according to your ice cream maker’s instructions. For me, that means placing the chilled insert into the ice cream maker, turning it on and pouring the cold ice cream mixture into the chilled insert. Cover and let it churn 20-30 minutes, or until the texture of rich soft-serve ice cream.
5. Mix In Oreos. During the last minute or two of churning the ice cream, gradually add the chopped gluten-free Oreo pieces and let the ice cream maker mix them in.
6. Freeze. Transfer the ice cream mixture into a freezer-safe container. Sprinkle with additional Oreo pieces, as desired, and freeze for at LEAST 4-6 hours, or until firm enough to scoop.
7. Serve & Store. Scoop and enjoy! Leftover cookies & cream ice cream will keep up to 1 week in the freezer, though it will continue to harden with time.

FAQ + Tricks For The Best Homemade Cookies & Cream Ice Cream

Don’t Go Light. I know it’s tempting to try to reduce the fat here, by swapping in half-and-half or low-fat milk, but DO NOT DO IT. You’ll only end up with VERY hard, watery ice cream. This Philadelphia-style ice cream was specifically designed to be made without egg yolks, so it needs the fat in the cream to give this Oreo ice cream the classic creamy texture you’re looking for!

STAY GLUTEN-FREE! One more time, in case you missed it above: regular Oreos are NOT gluten-free, so if you’re gluten-free you must ONLY use gluten-free Oreos (white package) or another brand of gluten-free chocolate sandwich cookies, like Glutino, Kinnikinnick, or Goodie Girl.

Try For A Variety Of Shapes & Sizes! When you’re chopping the gluten-free Oreo cookies, I recommend aiming for a variety of sizes and shapes. Remember that the cookies will break down as they churn into the ice cream, so I leave plenty of the Oreo cookie chunks on the larger side, while also sprinkling in some smaller bits and crumbs.

The Best Ice Cream Scoop. The classic Zeroll ice cream scoop will last a lifetime and has a non-toxic, heat-channeling mineral oil in the handle that takes the warmth from your hands and makes it easier to scoop the cold ice cream. Sounds like crazy science, but it actually works! (One thing to know: they are NOT dishwasher safe!)

More Ice Cream Recipes To Try

Lemon Ice Cream

Gluten-Free “Fried” Ice Cream

Easy 2-Ingredient Magic Chocolate Shell

Gluten-Free Cookie Ice Cream Sandwiches

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Gluten-Free Cookies & Cream Ice Cream

Our easy homemade gluten-free cookies & cream ice cream recipe channels all the classic flavor you love, simply made gluten-free! This classic ice cream flavor has never been better, thanks to a kiss of vanilla and a generous helping of gluten-free Oreo cookies!

Course Dessert, Ice Cream

Cuisine American

Diet Gluten Free

Keyword cookies & cream ice cream, cookies and cream ice cream

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 1 Quart Ice Cream

Author Emily Dixon, Sweets & Thank You

Equipment

• 1 1-Quart Ice Cream Maker Make sure to freeze the bowl or insert, as needed!*

Ingredients

• 2 cups heavy whipping cream (NO low-fat substitutes!)
• 1 cup whole milk (NO low-fat substitutes!)
• ¾ cup granulated sugar (150 grams)
• 2 Tablespoons corn syrup * (See Notes)
• ¼ teaspoon kosher salt (use less if using fine table salt)
• 1 teaspoon vanilla extract
• 2 cups chopped Gluten-Free Oreo Cookies * See Notes

Instructions

• At LEAST 24-48 Hours Before, Freeze Ice Cream Maker. If needed, make sure to freeze the bowl or insert for your ice cream maker in advance. Otherwise, the ice cream will not churn properly.
• Make The Ice Cream Base. In a medium saucepan, combine heavy cream, whole milk, sugar, and salt. Whisk over medium-low heat just until the sugar is dissolved. (It's ok if the mixture doesn't get hot, the sugar just needs to be dissolved.) Remove from heat and stir in vanilla.
• Chill. Transfer the vanilla ice cream base to a large liquid measuring cup or glass container and refrigerate at LEAST 2-3 hours, or until very cold all the way through. (Otherwise, it will not churn.)
• Churn Ice Cream according to your ice cream maker's instructions. For me, that means placing the chilled insert into the ice cream maker, turning it on and pouring the cold ice cream mixture into the chilled insert. Cover and let it churn 20-30 minutes, or until the texture of rich soft-serve ice cream.
• Mix In Oreos. During the last minute or two of churning the ice cream, gradually add the chopped gluten-free Oreo pieces and let the ice cream maker mix them in.
• Freeze. Transfer the ice cream mixture into a freezer-safe container. Sprinkle with additional Oreo pieces, as desired, and freeze for at LEAST 4-6 hours, or until firm enough to scoop.
• Serve & Store. Scoop and enjoy! Leftover cookies & cream ice cream will keep up to 1 week in the freezer, though it will continue to harden with time.

Video

Notes

• Corn Syrup. The structure of corn syrup helps prevent ice crystals from forming, which means your ice cream will be softer, easier to scoop, and more uniform in texture. You can substitute glucose syrup, or agave syrup in a pinch, but corn syrup will give you the best results. 
• STAY GLUTEN-FREE! Regular Oreos are NOT gluten-free, so if you’re gluten-free you must ONLY use gluten-free Oreos (white package) or another brand of gluten-free chocolate sandwich cookies, like Glutino, Kinnikinnick, or Goodie Girl. 
• Try For A Variety Of Shapes & Sizes! When you’re chopping the gluten-free Oreo cookies, I recommend aiming for a variety of sizes and shapes. Remember that the cookies will break down as they churn into the ice cream, so I leave plenty of pieces on the larger side, while also sprinkling in some smaller bits and crumbs.
• Mix-Ins & Serving Tips To Try. For extra texture, you can sprinkle in some mini chocolate chips along with the Oreo pieces or serve with chocolate shell! 

Gather Your Ingredients

• Fresh Peaches. This is how you get so much peach flavor! Use ripe, juicy peaches for best results. Keep in mind that if you use sub-par peaches (flavorless, tart, or mealy), you’ll get sub par jam. (Small bruises are totally fine, so long as the flavor is good!) Yellow peaches are best for jam as white peaches aren’t acidic enough or pretty enough to work well. 
• Lemon Juice. Fresh lemon juice does double duty here, adding brightness and acidity, but also helping the peach jam to set properly. Peaches are lower in natural pectin than other fruits, like pears, berries, or apples, so they need a little extra help to set up properly!
• Sugar. Then, you’ll need some sugar. Regular granulated sugar or cane sugar works here. I do not recommend sugar substitutes in this recipe.
• Sure Jell Low Sugar Pectin. This kind of pectin is specifically formulated to work in lower sugar recipes. Do not substitute liquid pectin or regular pectin in this recipe, or your jam may not set properly.
• Water. Then, you’ll just need a little water to dissolve the pectin mixture!
• *Maybe* A Few Drops of Almond or Vanilla Extract. Just 2-3 drops of almond extract or vanilla extract can add a tiny hint of extra flavor. I like almond extract best!

How To Make Peach Freezer Jam, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Prep Your Station. Before you start, you’ll want to have everything clean and ready to go so you can work quickly. Thoroughly wash jars and lids, set out a funnel, a clean washcloth or paper towel, and all your ingredients before beginning.
2. Prep Peaches. Peel and finely dice or mash the peaches with a potato masher and measure carefully Use exactly 3 cups of mashed peaches with their juices.
3. Combine. Add lemon juice & almond extract to the peaches. Add peach mixture, sugar, and water to a large saucepan. Whisk to combine.
4. Boil. Bring peach mixture to a full rolling boil (bubbles all across the surface!) over medium-high heat and boil 2 minutes (use a timer for best results). 
5. Add Pectin. Add the pectin and whisk to combine, cooking another 2 minutes. Remove from heat and check that there are no lumps of pectin in your jam mixture.
6. Fill Jars. Pour or ladle jam into the clean jars, leaving 1/2 an inch of room at the top to allow for expansion in the freezer. Wipe any jam off the rims or sides of the jars and secure with lids. 
7. Cool & Let Set 24 Hours. Let the jam cool 1 hour at room temperature, then transfer to the fridge and chill 24 hours to fully set. (If yours seems fully set after a few hours, you can transfer them to the freezer earlier!) 
8. Freeze. Transfer set jam to the freezer and store up to up to 1 year. Thaw in the refrigerator a few hours in advance of serving, then store in the refrigerator up to 3 weeks. 

FAQ + Tricks For The Best Peach Freezer Jam

The Best Way To Peel Peaches. When I can, I just use a sharp paring knife! I run the knife around the peach to make an “X” shape around the pit, then I can usually easily separate the peach quarters and peel back the skin on peaches. Otherwise, you can use the blanching method to carefully lower peaches into boiling water for 1 minute, then transfer to an ice bath. The peach skins should peel right off!

How Long Does Peach Freezer Jam Last? The great thing about our easy peach freezer jam recipe is that it will stay fresh up to 1 year in the freezer, so you can pull out a jar of jam any time you like! Once you’ve thawed it, it will keep fresh up to 3 weeks in the refrigerator. (Ours never lasts a whole year, since we’re so eager to enjoy it!)

Peach Jam Sets Soft. FYI, freezer jam is typically less firm than store-bought or canned jam, and peach freezer jam tends to set softer than other fruits like raspberry or strawberry because it has less natural pectin. We’ve worked really hard to make sure you can get a good set to this jam–balancing the amount of sugar, pectin, fresh fruit, and water to get a set but spreadable peach jam.

How to Fix Runny Jam. If your freezer peach jam didn’t set up properly, all isn’t lost! You’ll need another package of pectin, and you can follow the tips from Sure Jell. This will involve adding more sugar and part of another box of pectin to your jam to help it set up. Their directions walk you through it step-by-step! (That shouldn’t be an issue with this recipe, but just in case…)

More Yummy Jams & Spreads To Try

Low Sugar Raspberry Freezer Jam

Whipped Cinnamon Honey Butter

Easy Homemade Lemon Curd

Easy Homemade Caramel Sauce

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Easy Peach Freezer Jam (Low Sugar Recipe!)

This homemade peach freezer jam tastes like biting into a fresh, juicy peach! Made with simple ingredients and less sugar, this easy peach jam recipe comes together in minutes. (No special equipment required!)

Course Condiment

Cuisine American

Diet Gluten Free

Keyword Low Sugar Peach Jam, Peach Freezer Jam, Peach Jam

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Cooling & Chill Time 24 hours hours

Total Time 24 hours hours 35 minutes minutes

Author Emily Dixon, Sweets & Thank You

Ingredients

• 3 cups finely diced or mashed fresh peaches with their juice* (use YELLOW peaches!)
• 1 ½ Tablespoons fresh lemon juice
• 1 ¼ cups granulated sugar (250 grams)
• ⅔ cup water
• 1 package Sure-Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes* (1.75 oz/49 grams)
• Optional: 2-3 drops almond extract or vanilla extract

Instructions

• Prep Your Station. Before you start, you’ll want to have everything clean and ready to go so you can work quickly. Sanitize jars and lids, set out a funnel, a clean washcloth or paper towel, and all your ingredients before beginning.
• Prep Peaches. Peel and finely dice or mash the peaches and measure carefully Use exactly 3 cups of mashed peaches with their juices.
• Combine. Add lemon juice & almond extract to the peaches. Add peach mixture, sugar, and water to a large saucepan. Whisk to combine.
• Boil. Bring peach mixture to a rolling boil (bubbles all across the surface!) and boil 2 minutes (use a timer for best results). 
• Add Pectin. Add the pectin and whisk to combine, cooking another 2 minutes. Remove from heat and check that there are no lumps of pectin in your jam mixture.
• Fill Jars. Pour jam into the clean jars, leaving 1/2 an inch of room at the top to allow for expansion in the freezer. Wipe any jam off the rims or sides of the jars and secure with lids. 
• Cool & Let Set 24 Hours. Let the jam cool 1 hour at room temperature, then transfer to the fridge and chill 24 hours to fully set. (If yours seems fully set after a few hours, you can transfer them to the freezer earlier!) 
• Freeze. Transfer set jam to the freezer and store up to up to 1 year. Thaw in the refrigerator a few hours in advance of serving, then store in the refrigerator up to 3 weeks. 

Video

Notes

• Peaches. You *can* make this jam with frozen peaches. You’ll just need to thaw and prepare them first. I find that store-bought frozen peaches don’t have as fresh and sweet a flavor as peaches you freeze yourself, so I always recommend fresh peaches or home-frozen peaches for best results.
• Sugar. Do NOT attempt to reduce the sugar further, or your jam may not set up properly.
• Pectin. This recipe was specifically tested with Sure-Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes. (Pink box!) I haven’t tested with any other brands of pectin or liquid pectin and cannot guarantee results if you use another brand.
• Storage. This jam is NOT shelf stable and must be frozen or refrigerated after the 24 hour setting period. It will keep in the freezer up to 1 year and the fridge up to 3 weeks. You’ll know the jam isn’t fresh any more if it hisses when opened, has an off smell, the color changes, or it goes moldy. 

Gather Your Ingredients

How To Make Coconut Chocolate Chip Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Brown The Butter. Melt the butter in a light-colored saucepan over medium heat, whisking constantly until the butter begins to foam. (Watch carefully when the butter begins to foam, as it will turn golden and brown quickly.) When the butter under the foam is golden brown (like honey) and smells sweet with a nutty aroma, remove the pan from the heat and transfer to the bowl of your stand mixer or a heat safe large bowl to cool for 20-30 minutes, until it’s cooled to room temperature. (Make sure to get all those lovely brown bits from the bottom of the pan!)
2. Combine Butter & Sugars. Add brown sugar and granulated sugar to the ROOM TEMPERATURE brown butter (don’t add if it’s still hot!). Mix with the paddle attachment or an electric mixer 1-2 minutes, or until the mixture looks like wet sand.
3. Finish the Wet Ingredients. Add Eggs + Egg Yolk One At A Time. Add eggs + egg yolk one at a time, blending well after each addition, followed by the vanilla extract and coconut extract, if using. Mix to combine.
4. Add Dry Ingredients. Add flour, cornstarch, baking soda, baking powder, and salt. Mix until just a few floury patches remain, then add the chocolate chips and shredded coconut. Mix until the coconut and chocolate chips are evenly mixed throughout the dough and there are no more dry spots left.

5. Scoop & Chill The Dough. Use a large cookie scoop (3 Tablespoon size) to scoop cookie dough balls. (You’ll get about 20-22 cookies.) Place in an airtight container, cover, and chill the cookie dough balls for at least 2 hours, up to 1 day in advance.
6. Preheat The Oven & Prep Your Pans. When you’re ready to bake, remove the dough from the refrigerator while the oven fully preheats to 350 degrees F. Line two baking sheets with parchment paper (so you can alternate sheets between batches.)
7. Bake & Cool The Cookies. Roll 6 cookie dough balls in between your palms to smooth them out and place onto a prepared parchment-lined baking sheet. Bake at 350 degrees for 10-12 minutes, or until the edges of the cookies are a golden brown color and the centers look just underdone. Cool on the baking sheet for 2 minutes before transferring to a wire rack to finish cooling. Repeat process with remaining cookie dough.
8. Serve & Store. Enjoy right away once the cookies are cooled down, or store in an airtight container 2-3 days. (Or, freeze baked cookies in a freezer bag or freezer-safe container up to 2 months, for longer storage)

FAQ + Tricks For The Best Coconut Chocolate Chip Cookies

CHILL OUT!!!! For the correct texture and consistency, make sure to cool the brown butter to room temperature before mixing with the sugars AND let the dough chill for the FULL 2 hour chill time. Otherwise you’ll melt the sugar and the cookies will spread into sad little puddles in the oven. No bueno. 

Measure Carefully! The secret to best cookies is measuring the flour correctly. Gram measurements will give you the most best results every time, but if you can’t weigh the flour, use the spoon and level method. (DON’T use your measuring cup to scoop the flour!)

Can I Use Unsweetened Coconut? We ONLY recommend sweetened shredded coconut for these cookies. If you use unsweetened coconut, the coconut flavor will be weak and the cookies will be more dry. We like Angel Flake brand since it has a consistency we can count on. 

A Trick For Pretty Cookies. Use a large round cookie cutter to gently shape the cookies into perfect circles right when they come out of the oven. Then, top them with a few additional chocolate chips, and you’ve got a perfect cookie!

More Chocolate Chip Cookie Recipes To Try

Gluten-Free Levain Chocolate Chip Cookies

Gluten-Free Sprinkle Chocolate Chip Cookies

Thin & Crispy Gluten-Free Chocolate Chip Cookies

Gluten-Free Nutella Stuffed Chocolate Chip Cookies

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Gluten-Free Coconut Chocolate Chip Cookies

These Coconut Chocolate Chip Cookies strike the perfect balance between soft & chewy, with rich notes of coconut and chocolate in every delicious bite!

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Chill Time 2 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 20 Cookies

Author Emily Dixon, Sweets & Thank You

Equipment

• 1 Large Cookie Scoop (3 Tablespoon capacity)

Ingredients

Wet Ingredients:

• 1 cup Butter (227 grams/2 sticks), cut into cubes
• ¾ cup Brown Sugar (150 grams)
• ¾ cup Granulated Sugar (150 grams)
• 2 Large Eggs room temperature
• 1 Large Egg Yolk room temperature
• ½ Tablespoon Vanilla Extract
• ½ teaspoon Coconut Extract (optional, but recommended for extra flavor!)

Dry Ingredients:

• 2 ½ cups Gluten-Free Measure-For-Measure Flour (300 grams, weighed or scooped & leveled)*
• 1 Tablespoons Cornstarch (8 grams)
• 1 teaspoon kosher salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 2 cups Semi Sweet or Dark Chocolate Chips (340 grams)
• 1 ½ cups Sweetened Shredded Coconut (180 grams)*

Instructions

• Brown The Butter. Melt the butter in a light-colored saucepan over medium heat, whisking constantly until the butter begins to foam. (Watch carefully when the butter begins to foam, as it will turn golden and brown quickly.) When the butter under the foam is golden brown (like honey) and smells sweet with a nutty aroma, remove the pan from the heat and transfer to the bowl of your stand mixer or a mixing bowl to cool for 20-30 minutes, until it’s cooled to room temperature. (Make sure to get all those lovely brown bits from the bottom of the pan!)
• Combine Butter & Sugars. Add brown sugar and granulated sugar to the ROOM TEMPERATURE brown butter (don't add if it's still hot!). Mix with the paddle attachment or an electric mixer 1-2 minutes, or until the mixture looks like wet sand.
• Add Eggs + Egg Yolk One At A Time. Add eggs + egg yolk one at a time, blending well after each addition.
• Build Flavor. Add the vanilla extract and coconut extract, if using, and mix to combine.
• Add Dry Ingredients. Add flour, cornstarch, baking soda, baking powder, and salt. Mix until just a few floury patches remain, then add the chocolate chips and shredded coconut. Mix until the coconut and chocolate chips are evenly mixed throughout the dough and there are no more dry spots left.
• Scoop & Chill The Dough. Use a large cookie scoop (3 Tablespoon size) to scoop cookie dough balls. (You'll get about 20-22 cookies.) Place in an airtight container, cover, and chill the cookie dough balls for at least 2 hours, up to 1 day in advance.
• Preheat The Oven & Prep Your Pans. When you’re ready to bake, remove the dough from the refrigerator while the oven fully preheats to 350 degrees F. Line two baking sheets with parchment (so you can alternate sheets between batches.)
• Bake & Cool The Cookies. Roll 6 cookie dough balls in between your palms to smooth them out and place onto a prepared baking sheet. Bake at 350 degrees for 10-12 minutes, or until the edges are a golden brown color and the centers look just underdone. Cool on the baking sheet for 2 minutes before transferring to a wire rack to finish cooling. Repeat process with remaining cookie dough.
• Serve & Store. Enjoy right away once the cookies are cooled down, or store in an airtight container 2-3 days. (Or, freeze up to 2 months)

Video

Notes

• Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour blend for these cookies. If you use another blend, make sure it contains xanthan gum! Don’t substitute almond flour, coconut flour, oat flour, etc. for these cookies. 
• Measure Carefully! The secret to perfect cookies is measuring the flour correctly. Gram measurements will give you the most best results every time, but if you can’t weigh the flour, use the spoon and level method. (DON’T use your measuring cup to scoop the flour!)
• Coconut. We ONLY recommend sweetened shredded coconut for these cookies. If you use unsweetened coconut, the coconut flavor will be weak and the cookies will be more dry. We like Angel Flake brand since it has a consistency we can count on. 
• Don’t Rush The Chill! For the correct texture and consistency, make sure to cool the brown butter to room temperature before mixing with the sugars AND don’t skip the 2 hour chill time. 
• A Trick For Pretty Cookies. Use a large round cookie cutter to gently shape the cookies into perfect circles right when they come out of the oven. Then, top them with a few more chocolate chips!

Simple Ingredients To Get Started

Our Favorite Ice Cream Maker

We’ve owned this Cuisinart ice cream maker for more than 12 years and it’s still going strong. It takes up less space than some other models, and works well for most homemade ice cream recipes!

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How To Make Homemade Lemon Ice Cream, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. At LEAST 24 Hours Before, Freeze Ice Cream Maker. If needed, make sure to freeze the freezer bowl or insert for your ice cream machine in advance. Otherwise, the ice cream will not churn properly.
2. Combine Sugar & Lemon Zest in a medium saucepan and rub the zest into the sugar with clean fingers until fragrant and yellow. This helps infuse the sugar with lemon essential oils & intensifies the lemon flavor in this recipe.
3. Add Cream, Milk, Corn Syrup, and Salt to the lemon sugar mixture and stir to combine.
4. Steep. Bring this mixture almost to a simmer over medium-high heat, until the mixture is steaming and sounds like it’s about to bubble. (The sugar should be fully dissolved.) Remove the pan from the heat, stir in vanilla extract, and let it steep at least 30 minutes as it cools. Transfer to an airtight container or liquid measuring cup and cover.
5. Chill Ice Cream Mixture at least 4 hours, or until very cold. The flavor will continue to develop over the 4 hours.
6. STRAIN the ice cream mixture through a fine mesh sieve to remove the lemon zest (otherwise, it can get caught in the churning apparatus of the ice cream maker)

7. Churn Ice Cream according to your ice cream maker’s instructions. For me, that means placing the chilled insert into the ice cream maker, turning it on and pouring the cold ice cream mixture into the chilled insert. Cover and let it churn about 25-30 minutes, or until the texture of rich soft-serve ice cream.
8. Layer Ice Cream. Transfer half of the ice cream mixture into a freezer-safe container. Dollop half of the lemon curd across the surface and cover with the other half of the ice cream mixture. Dollop with the remaining lemon curd and use a butter knife to gently swirl the mixture in a few figure-8 motions. Try not to over swirl! 
9. Freeze. Cover the container well and freeze ice cream 4-6 hours, or until firm enough to scoop. (I recommend pressing a layer of plastic wrap onto the surface of the ice cream, then covering with a lid for extra insulation.)
10. Serve & Store. Scoop and enjoy! Leftover ice cream will keep up to 2 weeks in the freezer, though it will continue to harden with time.

FAQ + Tricks For The Best Lemon Ice Cream

USE MY HOMEMADE LEMON CURD. I pinky promise it makes a WILD difference here to make your own lemon curd. Store-bought lemon curd will have a muted color and the flavor will not be anywhere near as lemony as our homemade lemon curd. It only takes about 20 minutes to make and it tastes SIGNIFICANTLY better than anything store-bought. 

AVOID METAL CONTAINERS! Lemon reacts with prolonged exposure to metal and can develop a strong unpleasant metallic flavor. I only recommend storing your ice cream in glass, plastic, or other freezer-safe containers, NOT a metal one.

Can I Add Lemon Juice? While fresh lemon juice is delicious, I don’t recommend it here since it has a tendency to separate the lemon ice cream base. If you DO want to add some, I recommend ONLY stirring in 2-3 Tablespoons RIGHT before churning ,for best results.

More Yummy Ice Cream Treats To Try

Gluten-Free Cookie Ice Cream Sandwiches

Homemade Chocolate Syrup

Knickerbocker Glory

Classic Hot Fudge Sundae

Recipe Card

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Lemon Ice Cream With Lemon Curd Swirl

This easy lemon ice cream packs a double dose of lemon flavor! From the creamy lemon base to the pockets of zesty homemade lemon curd, it's a lemon delight from start to finish!

Course Dessert, Ice Cream

Cuisine American

Diet Gluten Free

Keyword lemon curd ice cream, lemon ice cream, lemon swirl ice cream

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Chill Time 10 hours hours

Total Time 10 hours hours 45 minutes minutes

Servings 1 Quart Ice Cream

Author Emily Dixon, Sweets & Thank You

Equipment

• 1 1-Quart Ice Cream Maker Make sure to freeze the bowl or insert, as needed!*

Ingredients

• 2 cups heavy whipping cream
• 1 cup whole milk
• ⅔ cup granulated sugar
• 3 Tablespoons fresh lemon zest (2-3 lemons)
• 2 Tablespoons corn syrup (see notes)
• ½ teaspoon vanilla extract
• 1 pinch salt (less than 1/8 teaspoon)
• ½ cup Homemade Lemon Curd (DON'T use store-bought!)

Instructions

• At LEAST 24-48 Hours Before, Freeze Ice Cream Maker. If needed, make sure to freeze the bowl or insert for your ice cream maker in advance. Otherwise, the ice cream will not churn properly.
• Combine Sugar & Lemon Zest in a medium saucepan and rub the zest into the sugar with clean fingers until fragrant and yellow. This helps infuse the sugar with lemon essential oils & intensifies the lemon flavor in this recipe.
• Add Cream, Milk, Corn Syrup, and Salt to the lemon sugar mixture and stir to combine.
• Steep. Bring this mixture almost to a simmer over medium-high heat, until the mixture is steaming and sounds like it's about to bubble. (The sugar should be fully dissolved.) Remove the pan from the heat, stir in vanilla extract, and let it steep at least 30 minutes as it cools. Transfer to an airtight container or liquid measuring cup and cover.
• Chill Ice Cream Mixture at least 4 hours, or until very cold. The flavor will continue to develop over the 4 hours. (Don't rush here! If you don't fully chill this mixture, the ice cream will not churn properly!)
• STRAIN the ice cream mixture through a fine mesh sieve to remove the lemon zest (otherwise, it can get caught in the churning apparatus of the ice cream maker)
• Churn Ice Cream according to your ice cream maker's instructions. For me, that means placing the chilled insert into the ice cream maker, turning it on and pouring the cold ice cream mixture into the chilled insert. Cover and let it churn 20-30 minutes, or until the texture of rich soft-serve ice cream.
• Layer Ice Cream. Transfer half of the ice cream mixture into a freezer-safe container. Dollop 1/2 of lemon curd across the surface and cover with the other half of the ice cream mixture. Dollop with the remaining lemon curd and use a butter knife to gently swirl the mixture in a few figure-8 motions. Try not to over swirl!
• Freeze. Cover the container well and freeze ice cream 4-6 hours, or until firm enough to scoop.
• Serve & Store. Scoop and enjoy! Leftover lemon ice cream will keep up to 1 week in the freezer, though it will continue to harden with time.

Video

Notes

• Corn Syrup. The structure of corn syrup helps prevent ice crystals from forming, which means your ice cream will be softer, easier to scoop, and more uniform in texture. You can substitute glucose syrup, or agave syrup in a pinch, but corn syrup will give you the best results. 
• Strain The Ice Cream before adding to the ice cream maker, or the lemon zest can have a tendency to gather together in a ball in the spinning insert/churning apparatus of the ice cream maker. 
• USE MY HOMEMADE LEMON CURD. I pinky promise it makes a WILD difference here. Store-bought lemon curd will have a muted color and the flavor will not be anywhere near as lemony as our homemade lemon curd. It only takes about 20 minutes to make and it tastes SIGNIFICANTLY better than anything store-bought. 
• Mix-Ins & Serving Tips To Try. For extra texture, you can sprinkle some gluten-free graham cracker crumbs or crushed meringues over the lemon curd when layering the ice cream! Or, serve with fresh raspberries and a coconut roll for pretty presentation.