Gluten Free Cookies And Cream Ice Cream

Do you love cookies and cream ice cream? Did you think that you couldn't have it just because you eat gluten free? If so, then it's time for you to be amazed!

This recipe is for a homemade gluten free cookies and cream ice cream. The cookies are homemade, and the ice cream is super simple to put together. Before long you will have a bowlful of this deliciousness in front of you!

This ice cream is creamy, smooth, and filled with delicious bites of chocolate. You would never guess that this is gluten free if you didn't know it!

Gluten Free Cookies And Cream Ice Cream

• 2 Cups Heavy Whipping Cream
• 1 (14 oz.) Can Sweetened Condensed Milk
• 1 teaspoon Vanilla Extract
• Gluten Free "Oreo" Cookies 

1. Crumble as many cookies as you like. The more the better.
2. Beat the heavy whipping cream until stiff peaks form.
3. Mix the sweetened condensed milk and vanilla together and pour slowly into whipping cream with the mixer running, or fold in by hand.
4. Once combined, fold in the cookie pieces and freeze for 6 hours or more.
5. Try not to consume it all in one sitting.

Enjoy!

-Bethany

Gluten Free Marshmallow Stuffed Chocolate Chip Cookies

Marshmallows. There's really nothing that compares with them, is there? I love all things marshmallow, and I also love all things chocolate chip cookies. So, when I was looking for a recipe that took marshmallows, I was inspired by a recipe that I found on Pinterest. I knew that I had to give gluten free marshmallow stuffed chocolate chip cookies a try, and I am so glad that I did!

These cookies are soft, chewy, and gooey in the middle! 

Even if you don't eat gelatin (like me), these cookies can still be a part of your life. I used Dandies marshmallows, and they turned out perfect!

Gluten Free Marshmallow Stuffed Chocolate Chip Cookies

• 1/2 Cup Unsalted Butter, softened
• 3/4 Cup Brown Sugar
• 1/4 cup White Sugar
• 1 Flax-Egg (directions on side of blog)
• 1 tsp Vanilla Extract
• 1 Cup plus 2 Tablespoons Rice Flour
• 1/2 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 Cup Chocolate Chips
• Marshmallows (Use Dandies for no gelatin)

1. Preheat oven to 325 degrees.
2. Combine rice flour, cornstarch, xanthan gum, baking powder, baking soda and salt in a medium-size bowl. Whisk to combine.
3. In a separate bowl, beat together the softened butter and sugars.
4. Add the flax-egg and vanilla to the butter/sugar mixture and combine.
5. Dump the flour mixture into the wet ingredients and beat until combined. Stir in chocolate chips.
6. Take a bit of dough into your hand, press it out, and put a marshmallow in the center. Add more dough on top to completely cover the marshmallow and round it into a cookie.
7. Place on a parchment-lined baking sheet and bake for about 10 minutes.

Inspired by these cookies.

Enjoy!
-Bethany

Gluten Free And Vegan Double Chocolate Banana Muffins

Garbanzo bean flour is a great way to add a bit of fiber and protein to any treat. I put it in these gluten free and vegan double chocolate banana muffins, and they turned out great. 

The chocolate flavor is there, as the muffins themselves are chocolate and there are chips inside and on top, and these muffins are moist, as well. They are best eaten fresh, and they are the perfect addition to your breakfast, as they have the healthy, garbanzo bean flour in them.

Gluten Free And Vegan Double Chocolate Banana Muffins

• 3/4 Cup Sugar
• 2 Bananas, mashed
• 1/2 Cup Applesauce
• 1/2 Cup Water
• 1 teaspoon Vinegar
• 1/2 Cup Brown Rice Flour
• 1/2 Cup Chickpea Flour
• 1/4 Cup Cornstarch
• 1/4 Cup Cocoa Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoon Xanthan Gum
• 1/4 teaspoon Salt
• 1 Cup Chocolate Chips

1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together flours, cornstarch, cocoa, baking soda, xanthan gum and salt.
3. In a larger bowl, combine sugar, mashed banana, applesauce, water and vinegar.
4. Add dry ingredients into wet and mix just until combined.
5. Fold in half of the chocolate chips.
6. Grease a 12 cup muffin tin and scoop batter into the holes. Sprinkle remaining chocolate chips on top.
7. Bake for 22 to 27 minutes.
8. Best when eaten fresh.

Adapted from this recipe.

Enjoy!
-Bethany