Gluten Free No-Churn Double Chocolate Cookie Ice Cream
 
Prep time
Total time
 
This no-churn double chocolate ice cream is smooth and creamy with extra chocolatey flavor, swirled with chocolate sauce and mixed with gluten free chocolate brownie cookies.
Author:
Recipe type: Dessert
Serves: 8-10
Ingredients
  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk
  • ½ cup skim milk
  • ⅓ cup unsweetened cocoa powder
  • ⅓ cup Hershey's chocolate syrup, plus more for swirling
  • dash of salt
  • 1 cup crushed gluten free chocolate cookies
Directions
  1. In a large mixing bowl or stand mixer, beat whipping cream on high speed until stiff peaks form. Set aside.
  2. In a smaller mixing bowl, stir together sweetened condensed milk, skim milk, cocoa powder, chocolate syrup, and salt until smooth.
  3. Pour sweetened condensed milk mixture into bowl with whipping cream and gently fold until mixture is evenly incorporated. Fold in cookie pieces.
  4. Pour mixture into large Tupperware and drizzle generously with extra chocolate syrup. Swirl with a knife to create marble effect.
  5. Cover tightly with lid and freeze for 6-8 hours before serving.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-no-churn-double-chocolate-cookie-ice-cream/