Low-FODMAP Chocolate Chip Cookie Dough Ice Cream; Gluten-free, Dairy-free

I will admit, I am an ice-cream snob.  I love my stir-ins, but there has to be the right quality and quantity to them.  So many ‘cookie-dough’ ice creams I have sampled in the past did not satisfy my palate.

Now I am so pleased to be making my own low-FODMAP Vanilla Ice Cream with my low-FODMAP Edible Cookie Dough to stir in!  The perfect marriage of 2 amazing recipes.  Such a happy day this is!

Feel free to adjust the amount of low-FODMAP cookie-dough to your own preference, and feel free to add additional low-FODMAP nuts, low-FODMAP Caramel Sauce or low-FODMAP Fudge Sauce.

You may also love my low-FODMAP Raspberry Yogurt Popsicles and low-FODMAP Chocolate Ice Cream recipes.  Or check out over 300 more low-FODMAP recipes on the blog. IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Chocolate Chip Cookie Dough Ice Cream; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Servings: 14

Prep time: 30 minutes, plus cooling (overnight)

Churn time: 15-20 min (depending on your ice cream maker)

NOTE: Ice cream making spans 2-3 days.  You will need to chill the base and the ice cream maker in advance overnight. Plan accordingly!

Equipment: ice cream maker

*I use the KitchenAid Ice Cream attachment, and I love it.  No need for an extra appliance!

Ingredients

• 3 tsp pure vanilla extract
• 2 x 13.5 or 14-ounce cans full-fat coconut milk (I used Trader Joe’s)
  • 2 ounces is one low-FODMAP serving due to sorbitol levels
• 1 cup cane sugar
• 3 large egg yolks (room temperature)
• 1 cup low-FODMAP Edible Cookie Dough Balls (see note below)
• ½ cup mini semi-sweet chocolate chips

Directions

• The night before, place your ice cream churning bowl in the freezer to properly chill (make sure it is for at least 6-8 hours)
• Prepare the low-FODMAP Edible Cookie Dough, and then using a small teaspoon or melon baller, scoop tiny balls of the dough and freeze these on a cookie sheet (will need about 1 cup to incorporate into low-FODMAP ice cream)
• Place coconut milk, vanilla, and cane sugar in a high-speed blender and blend on high until completely creamy and smooth for 1-2 minutes to fully dissolve the sugar and mix the coconut milk
• Add more sugar if it needs more sweetness, or more vanilla if it needs more vanilla flavor
• Place in saucepan and bring to light simmer (do not boil)
• In another bowl whisk egg yolks until pale yellow
• Add the warmed milk slowly to egg yolks and mix to temper eggs
• Then replace egg and milk mixture to saucepan and simmer slightly for 5 minutes (the mixture should be able to coat the back of your spoon as it thickens)
• Place in covered dish in refrigerator for several hours or overnight (this is important or won’t freeze)
  • I keep it in the pot and place plastic wrap over the custard base and touching the top of it so a skin doesn’t form
• Once chilled, re-whisk to remove lumps if necessary
• Add mixture directly to chilled ice cream maker and churn according to manufacturer’s instructions – about 15-25 minutes
• It should look like soft serve when done
• Once churned, Drop small teaspoons or small cubes of your low-FODMAP edible cookie dough as well as the ½ cup semisweet chocolate chips into the mixture and stir by hand
  • Adjust the amount of cookie dough to your preference. Most brands have about 10% cookie dough in their ice creams
• It will be a soft-serve consistency, you can eat it immediately if you like this consistency
• If not, transfer the ice cream to a large freezer-safe container (such as a loaf pan or tupperware) and use a spoon to smooth the top
• The quicker you transfer the ice cream, the less it melts and will have the best results and taste
• Cover securely and freeze at the back of the freezer until firm
• Allow to defrost for about 20 minutes prior to serving

Dig in!