Ingredients:

  • 1 cup gluten-free all-purpose flour (make sure it contains xanthan gum)
  • ½ cup unsalted butter, softened at room temperature
  • ¾ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • (Optional: chopped nuts or dried fruit to taste)
  • ½ cup semi-sweet chocolate chips (ensure they are gluten-free)
  • Store-bought vanilla ice cream (or your favorite dairy-free version if you prefer)

Instructions:

  1. In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using an electric mixer or whisk, beat until creamy and well combined.
  2. Add in the vanilla extract and pinch of salt; mix until incorporated.
  3. Gradually add in the gluten-free flour while mixing on low speed until just combined.
  4. Stir in chocolate chips (and any additional mix-ins like nuts or dried fruits) with a spatula.
  5. Using your hands or a small ice cream scoop, form tablespoon-sized balls from the cookie dough mixture and place them on a parchment-lined baking sheet.
  6. Place cookie dough balls in the freezer for about 30 minutes to firm up slightly before using them in your ice cream.
  7. Once chilled, take out some vanilla ice cream and let it sit at room temperature for about 5 minutes to soften slightly.
  8. Gently fold prepared cookie dough balls into your desired amount of softened ice cream.
  9. Transfer this mixture back into an airtight container and freeze again for at least another hour to allow everything to set properly.