Ninja Creami cookie dough ice cream (gluten free, low FODMAP option)
I used an NC300 machine with 470ml tubs
Ingredients
For the vanilla ice cream:
- 200 g thickened cream heavy/whipping in US/UK
- 150 g sweetened condensed milk NOT evaporated milk or any other product
- 100 g full fat milk
- 1 tsp vanilla bean paste or vanilla bean extract
For the gluten free cookie dough:
- 100 g butter
- 100 g light brown sugar
- 20-40 ml+ 1-2 tablespoons milk of choice as needed
- 150-175 g heat treated tapioca flour/starch (see notes)
- 1 teaspoon vanilla bean paste or extract
- Pinch of fine salt
- 100 g finely chopped dark chocolate
Instructions
To make the vanilla ice cream:
- Weigh the ingredients into a medium mixing bowl. Whisk gently to incorporate, allow to sit for 5 minutes and whisk again. The condensed milk should have dissolved and be evenly distributed after this time.
- Pour the mixture into a 470ml Ninja Creami tub.
- Place the tub in the freezer with the lid off (this can help prevent a hump forming in the centre) for 16-24 hours.
To make the cookie dough:
- About 30-60 minutes before you are ready to process your ice cream, make your cookie dough.
- Place the butter in a medium saucepan over a low-medium heat. Cook, stirring regularly, until flecks of golden brown butter appear. It should smell warm, nutty and fragrant and be medium brown in colour. It should not smell burnt. When you reach this consistency, take the butter off the heat.
- Measure the brown sugar in a medium heatproof bowl. Once the browned butter has cooled for about 5 minutes, pour it over the brown sugar.
- Add 20ml (1 tablespoon) milk and stir to make a syrupy brown liquid. It is very important to add the milk before the tapioca flour – the mixture becomes pasty and floury tasting if you don’t add the milk first.
- Add the heat-treated tapioca flour in batches. Continue mixing and adding flour until the mixture no longer looks and feels oily. It should look and feel like regular cookie dough. If you try to roll a ball of it in your hands, you should be able to do so easily. If it crumbles as you roll, add more milk.
- Allow the cookie dough to cool before stirring in the finely chopped chocolate chips. You can leave the cookie dough in fine crumbles (as long as they are not dry) or roll them into little balls (which is my preference, see the body of the post). Place the dough into the fridge for at least 10 minutes and ensure it is completely chilled before the next step.
To assemble:
- When you are ready to eat, remove the ice cream from the freezer and process using the ice cream function. If it looks a bit balled up after the first spin, spin it again.
- Take a large mixing bowl (chilled, if you live in a hot or humid climate) and add your chilled cookie dough in either crumbles or balls. Scoop all of the vanilla ice cream into the bowl, then work quickly to combine the two. You are looking for an even distribution of cookie dough to ice cream. It’s a little messy but it’s worth the mess, I promise.
- When you are happy with the distribution, pack all the mixture back into your Ninja Cream tub or an ice cream tub. Squish it down as you scoop. If you are using the 470ml Ninja Creami tub, it will be piled high over the top of the tub. You’ll just have to eat some to fit the lid on, what a shame!
- Place the tub back in the freezer for around 20 minutes or until the ice cream has firmed up. Serve immediately.
- Return leftovers to the fridge with a lid on. Keep in mind that the cookie dough is butter based, so it is a bit of a balancing act allowing the cookie dough to thaw sufficiently without softening the ice cream too much.
Notes
- See the notes in the body of the post for all of my tips and tricks.
- For a slightly lighter recipe, I have successfully used 200g regular milk and 100g full fat cream, as opposed to the specified 200g full fat cream and 100g regular milk.
- Finely chopped chocolate is important so you don’t get giant chunks of rock solid chocolate in your ice cream. Large chunks also make it hard to scoop.
- See the notes in the body of the post on the different ways to distribute the cookie dough.
- I don’t have nutritional information on this recipe. It is a high fat, high carb, high levels of delicious sort of treat.
Tried this recipe?Let us know how it was!