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!
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Servings: 1 Quart Ice Cream
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.
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!
Video
Find the recipe:
sweetsandthankyou.com/cookies-and-cream-ice-cream/