Gluten-Free Tuesday: Chocolate Chip Cookie Dough Ice Cream

Name: Gluten-Free Tuesday: Chocolate Chip Cookie Dough Ice Cream
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 1 sticks butter, softened; 1 gallons gluten-free chocolate chip ice cream; 59 milliliters ounces dark brown sugar; 2 Tbsps ground flax meal; 59 milliliters 3/4 ounces granulated sugar; 177 milliliters ounces (about mini-chocolate chips; 177 milliliters ounces white rice flour; 0 teaspoons salt; 79 milliliters 1.25 ounces sorghum flour; 1 teaspoon vanilla extract; 2 Tbsps hot water

You can never have too many dessert recipes, so give Gluten-Free Tuesday: Chocolate Chip Cookie Dough Ice Cream a try. Watching your figure? This gluten free and fodmap friendly recipe has 1607 calories, 23g of protein, and 79g of fat per serving. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. Summer will be even more special with this recipe. If you have rice flour, granulated sugar, chocolate chip ice cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

Prepare the dough:In small bowl, whisk together ground flax and hot water. Set aside. In medium bowl, whisk together white rice flour, sorghum flour,baking soda, and salt.

Ingredients you will need

Baking Soda

Sorghum Flour

Dough

Water

Flaxseed

Salt

Equipment you will use

Whisk

Bowl

In bowl of stand mixer fitted with paddle attachment (or large bowl), cream together shortening and sugars on medium high speed. Cream until a thick paste forms, about 30 seconds.

Ingredients you will need

Shortening

Cream

Equipment you will use

Stand Mixer

Bowl

Add flax mixture and vanilla. Cream until mixture is light and fluffy, about 45 seconds.

Ingredients you will need

Vanilla

Cream

Flaxseed

Stop mixer and scrape down bottom and sides of bowl.

Equipment you will use

Blender

Bowl

Add dry ingredients. Turn mixer on to medium speed.

Equipment you will use

Blender

Mix until dough forms, about 30 seconds. Turn off mixer and add chocolate chips. Turn mixer on to low speed.

Ingredients you will need

Chocolate Chips

Dough

Equipment you will use

Blender

Mix until chips are combined, about 15 seconds.

Ingredients you will need

French Fries

Drop dough, about 1/2 teaspoons each, onto prepared baking sheet. Cover pan with plastic wrap and chill until dough balls are firm, about one hour.

Ingredients you will need

Dough

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Frying Pan

Remove ice cream from the freezer.

Ingredients you will need

Ice Cream

Place it on the counter to soften, about ten minutes. Using a large spoon, scoop softened ice cream, working from the outside of the carton toward the center, into a freezer-safe container. As you work, dot the ice cream with chilled dough balls. (If the ice cream begins to soften too much, return containers to the freezer, allow ice cream to harden, and then finish the recipe.)

Ingredients you will need

Ice Cream

Dough

After all ice cream has been transferred, smooth ice cream with the back of a spoon.

Ingredients you will need

Ice Cream

Press a piece of plastic wrap directly onto the surface of the ice cream. Cover container with a tight fitting lid. Freeze until firm and serve.

Ingredients you will need

Ice Cream

Wrap

Equipment you will use

Plastic Wrap

Equipment

Ingredients

Servings:

1teaspoons

baking soda 1sticks

butter, softened 1gallons

gluten-free chocolate chip ice cream 59milliliters

ounces dark brown sugar 2Tbsps

ground flax meal 59milliliters

3/4 ounces granulated sugar 177milliliters

ounces (about mini-chocolate chips 177milliliters

ounces white rice flour 0teaspoons

salt 79milliliters

1.25 ounces sorghum flour 1teaspoon

vanilla extract 2Tbsps

hot water

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.