This Gluten Free No-Churn Double Chocolate Cookie Ice Cream is smooth and creamy with extra chocolatey flavor; swirled with chocolate sauce and mixed with gluten free chocolate brownie cookies.
I’m pretty sure I’ve already ranted and raved before about not being able to find Blue Bell ice cream in the grocery store. And now I won’t even have the chance to taste it again before we make the big move to Hawaii.
Blue Bell isn’t distributed here in Utah. I was the mean sister/daughter that lived in Arizona and called my brothers and parents on a regular basis each time a delicious new Blue Bell flavor was released just to tell them how sensationally satisfying it was.
Now the joke’s on me. Dang listeria.
I would honestly have a scoop of ice cream every single night once the kids were in bed. It was my emotional safe haven. Just to have a few bites of that smooth, creamy, refreshing ice cream was enough to turn any stressful day into a breath of fresh air.
Without my favorite ice cream in reach, I’ve let that habit go…dwindle into nothingness. Without Blue Bell, it’s just not worth it anymore.
My heart and arteries are probably rejoicing in this broken habit (I’ve actually replaced many of my late night treats with fruit), but my spirit is still sad, just SAD. WAHHHH!
So with the disappearance of my favorite indulgent dessert, and the refusal to spend money on any other frozen treat, I’ve developed quite the craving for ice cream. One night I just couldn’t take it anymore. I needed ice cream NOW!
I had run across tons of homemade no-churn ice cream recipes all over the internet that use whipping cream and sweetened condensed milk. I had BOTH! Hallelujah! Ice cream was on it’s way.
Now I couldn’t just make plain old ice cream and call it quits. Of course I had to throw a twist in there. And by twist I’m referring to the chunks of homemade Fudgy Brownie Cookies and squirts of Hershey’s chocolate syrup that accidentally (yeah right) fell into the bowl.
Introducing Gluten Free No-Churn Double Chocolate Cookie Ice Cream.
But then it hit me…I FAILED!
Here I was all excited that I got to eat ice cream, the very thing I had been craving for weeks. And I had all the ingredients. The stars had aligned.
No churn ice cream doesn’t require an ice cream maker. Convenient right? Well not if you want to eat it that night. The whole point of an ice cream maker is to make it right away.
Yes, I had to wait an entire SIX HOURS to eat my ice cream. There may have been a few tears shed. Ridiculous, I know. I’m blaming the extra hormones on all the stress from the move. No, I’m not pregnant. Although, I think crying and cravings would make most people think I am.
Once I did get to eat my ice cream, I was pleasantly surprised with how creamy and chocolatey it was. It was basically a frozen chocolate mousse. Oh, but with decadent pieces of brownie cookies. Bonus!
I did feel that it was a little too moussey to be considered ice cream, so I’m surprised that these no-churn ice cream recipes are trending all over the place claiming to be the “creamiest” ice cream you will ever eat. Well, yeah, it’s creamy. It’s basically frozen whipped cream.
Sooooo…I altered the ingredients a bit. If you can find the energy within yourself to add just one more ingredient, I think you’ll be super satisfied with the end result. Do you have it in you?! YES YOU DO!
Add just a 1/2 cup of skim milk into the sweetened condensed milk mixture and it will even out the icey and the creamy of your ice cream. Boy, I’m clever. Wink, wink!
But seriously, the skim milk cuts through the heaviness of the whipped cream and leaves you with a much more refreshing product. Trust me.
And adding the cocoa powder in conjunction with the chocolate syrup gives you a much richer, chocolate taste. I wouldn’t rely on one or the other to give you all the chocolate goodness your taste buds need. Go ALL in!
And just to make it pretty right before serving, make sure to drizzle even more Hershey’s syrup on top. Really, you never can have enough chocolate. It’s a proven fact…I think.
So basically, in a nut shell, this is a pretty convenient way to curb those ice cream cravings when you don’t have an ice cream maker and you are in the mood to try something new. It’s got my stamp of approval indeed!
Now Blue Bell, get your act together and start serving some ice cream!!! Maybe Hawaii could be your next big market???
- 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
- In a large mixing bowl or stand mixer, beat whipping cream on high speed until stiff peaks form. Set aside.
- In a smaller mixing bowl, stir together sweetened condensed milk, skim milk, cocoa powder, chocolate syrup, and salt until smooth.
- Pour sweetened condensed milk mixture into bowl with whipping cream and gently fold until mixture is evenly incorporated. Fold in cookie pieces.
- Pour mixture into large Tupperware and drizzle generously with extra chocolate syrup. Swirl with a knife to create marble effect.
- Cover tightly with lid and freeze for 6-8 hours before serving.