Gluten-free Raspberry Cookie Dough Ice Cream

by autumn on April 2, 2012

The first album I remember getting really, really excited about was The Velvet Rope. I’ll give you a minute with this video where she rips off her shirt and somehow makes a push-up bra classy to figure out why. I perfected a clothes-on version of the “I get so lonely” dance. My recognition of The Velvet Rope for what it is—brilliant—was a rare moment of good taste in my youth. Unfortunately, the next album I got really excited about was River of Dreams. As young people, isn’t it our job to know what music is cool? I just wasn’t cool; I was no Janet.

The only TV show I truly loved growing up was Jeopardy, I rode the school bus much later than was socially acceptable, and I had horrific taste in ice cream. As a person who now takes ice cream very seriously, that last one breaks my heart the most. There’s a particularly florescent, fat-free (why do those always go hand in hand?) Baskin Robbins flavor called Daiquiri Ice that has exactly nothing delicious in it, which I was nonetheless mysteriously fond of. “Fond of,” is putting it mildly.

I’m making amends for the past with this ice cream. Pretty, saavy ladies are into this ice cream. It won’t surprise you then that it’s adapted from the Joy the Baker Cookbook.  It’s a classic, with a couple changes for the better (berries!). Also, I hope you’re sitting down, there’s gluten-free cookie dough in this ice cream. A recipe for gluten-free cookie dough is dangerous knowledge, but I think you can handle it.

Adapted from Joy the Baker Cookbook

Gluten-free Raspberry Cookie Dough Ice Cream


  • 3/4 cup sugar
  • 1 1/2 cup whole milk (reserve 1/2 cup)
  • 1 1/2 cup heavy cream
  • 2 t vanilla extract
  • 3 T tapioca starch
  • 2 T light corn syrup
  • pinch salt
  • 1 cup frozen raspberries, chopped
  • 68 g (about 1/2 cup +1 1/2 t) millet flour
  • 53 g (about 1/3 cup + 1 t) sweet rice flour
  • 37 g (about 1/4 cup +1 T) tapioca starch
  • 1/2 t baking soda
  • 3/4 t salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 t xanthan gum
  • 3 T heavy cream
  • 1 t vanilla extract
  • 1/2 cup mini-chocolate chips

Cooking Directions

  1. Whisk 1/2 cup of the milk and 3 T of tapioca starch together. Set aside.
  2. Combine the remaining 1 cup milk, 1 1/2 cup heavy cream, 3/4 cup sugar, corn syrup and a pinch of salt in a small saucepan over med-low heat.
  3. When it is just about to begin bubbling, pour in the milk/tapioca starch mixture while stirring constantly. It should thicken almost immediately. If not, cook it for a few more seconds. Remove from heat, stir in 2 t of vanilla extract, and refrigerate until completely cool. This is your ice cream base.
  4. While the ice cream base cools, whisk together the millet, sweet rice, tapioca starch, baking soda, salt, and xanthan gum in a medium bowl. Set this flour mixture aside.
  5. In a large bowl, cream the 1/2 cup butter, the 1/2 cup brown sugar, the 1/4 cup granulated sugar, and 1 t vanilla extract, until pale and fluffy.
  6. Add in the flour mixture and beat until fully combined.
  7. Beat in 3 T heavy cream and 1 t vanilla extract until smooth. Fold in the chocolate chips.
  8. Roll in marble size balls and place on a parchment lined cookie sheet. Place the cookie dough balls in the freezer.
  9. When the ice cream base is fully chilled, process in your ice cream maker, according to the manufacturer's instructions.
  10. Once the base is churned, stir in the chopped berries and as many cookie dough balls as seems reasonable. You'll likely have some cookie dough left over if you don't eat as much in the process as I did.
  11. Return the finished ice cream to the freezer.


      • I wrote the recipe by measuring the flours by weight (grams), so that’s the most accurate. I did my best to approximate the measurements in volume (cups) for folks who don’t yet have kitchen scales, but isn’t gluten-free cookie dough a great reason to finally get one?!
      • If you’re averse to corn syrup, you could use 1 T or so of vodka in its place. It’s there to help the texture of the finished product, not to sweeten.
      • I use Enjoy Life Semi-Sweet Chocolate Chips and Nielsen-Massey Vanilla Extract, both of which are currently gluten-free.
      • I ended up cutting my cookie dough balls in half before adding them to the ice cream.

More Gluten-free Cookie Dough Ice Cream:


Autumn Giles is the creator of Autumn Makes & Does and the co-host of the Alphabet Soup Podcast.

{ 2 comments… read them below or add one }

1 Kristen » April 3, 2012 at 2:39 am

Holy cow, I have not thought of that ‘River of Dreams’ album in a million years but yes, I, too, was way WAY more into it than really it deserved (maybe? I haven’t listened to it recently… maybe it holds up?)


2 autumn April 4, 2012 at 12:18 am

Aww… yeah. maybe I shouldn’t have been so hard on Billy? 🙂 I was SO into it.


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