Gluten Free M&M Cookie Dough Ice Cream

The only thing better than cookie dough ice cream is... adding M&Ms to the mix! This gluten free M&M Cookie Dough Ice Cream is easy to make and so perfectly delicious!

It might not be summer yet, but it's always the right time for ice cream!

No ice cream maker is needed for this ice cream. You can just make it with your beaters or stand mixer. The cookie dough added to the basic vanilla ice cream is so yummy, and the M&Ms add a burst of color and extra deliciousness!

Gluten Free M&M Cookie Dough Ice Cream

Cookie Dough

• 1/4 Cup Butter, softened
• 1/4 Cup Brown Sugar
• 2 Tablespoons Sugar
• 1 Tablespoon Milk
• 1/4 teaspoon Vanilla Extract
• 1/4 teaspoon Salt
• 1/2 Cup plus 2 Tablespoons White Rice Flour
• 2 Tablespoons Mini Chocolate Chips
• 2 Tablespoons Mini M&Ms

1. Mix together the butter and sugars. Add the milk and vanilla and mix again. 
2. Add the flour and salt, stir. Add in the chocolate chips and M&Ms.
3. Line a pan with a piece of wax paper. Roll dough into little balls. Freeze.

Ice Cream

• 2 Cups Heavy Whipping Cream
• 1 (14 oz.) Can Sweetened Condensed Milk
• 2 teaspoons Vanilla Extract
• Dash of Salt (optional)
• 1/4 Cup Mini M&Ms

1. Beat the heavy whipping cream until soft peaks form.
2. Mix the sweetened condensed milk, vanilla and dash of salt together and pour slowly into whipping cream with the mixer running.
3. Once combined, fold in the cookie dough pieces and Mini M&Ms and freeze for 6 hours or more.

-Bethany

Linking up to Sunday Fitness and Food Link-Up found here and here.

Gluten Free "Oreo" Cookie Dough Truffles

If you love all things Oreo, then you are going to enjoy these gluten free "Oreo" Cookie Dough Truffles! They are made with dark cocoa and have a great Oreo flavor. The truffles are coated in white chocolate, which adds to the goodness.

I have had so much fun using the dark cocoa in a ton of recipes lately, and these are one of my favorite recipes that I've made with it.

Gluten Free Oreo Cookie Dough Truffles

• 1/2 Cup Butter, softened
• 2/3 Cup Sugar
• 1/3 Cup Brown Sugar
• 1 teaspoon Vanilla Extract
• 1 1/3 Cup White Rice Flour
• 1/3 Cup Dark Cocoa Powder
• 1/4 teaspoon Salt
• 2 Tablespoons Milk
• 2 to 3 Cups White Chocolate Chips

1. In a large bowl, mix together the butter and sugars. Add vanilla and mix again.
2. Add the dry ingredients and mix, then add the milk and stir until combined.
3. Shape into small truffles, place on a wax paper lined baking sheet and freeze for a half hour.
4. Melt chocolate chips and coat truffles, refrigerating until firm.
5. Keep refrigerated.

Enjoy!
-Bethany

Linking up to Allergy Free Thursdays.

Gluten Free Chocolate Chip Cupcakes With Cookie Dough Frosting

Do you love cupcakes? 

Are you a big fan of cookie dough? 

Do you dream about chocolate ganache?

If the answer is yes to every one of those questions, then you need to make these cupcakes. Right now.

These vanilla cupcakes are loaded with chocolate chips, filled with a rich chocolate ganache, and then topped with a creamy cookie dough frosting. Does it get any more cravings-worthy than that?

I even drizzled a bit of chocolate ganache on top to make them extra special.

The Best Gluten Free Vanilla Cupcakes

• 1/2 Cup Unsalted Butter, softened
• 1 Cups Sugar
• 2 Tablespoons Flaxseed Meal
• 6 Tablespoons Hot Water
• 1 teaspoon Vanilla Extract
• 3/4 Cup Hot Milk
• 3/4 Cup plus 2 Tablespoons White Rice Flour
• 1/4 Cup plus 3 Tablespoons Cornstarch
• 1/4 Cup plus 3 Tablespoons Tapioca Starch
• 1/2 Tablespoon plus 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Soda
• 1/2 Cup Mini Chocolate Chips

1. Preheat oven to 350 degrees.
2. Heat the water and add in the flaxseed meal. Set aside for about ten minutes.
3. In a medium bowl whisk together all of the dry ingredients.
4. In a large bowl cream together butter and sugar for five minutes, until light and fluffy.
5. Add a bit of the flaxseed mixture at a time, with the mixer on, then add the vanilla and beat until fluffy again.
6. Add in half of the dry ingredients and blend. Then add half the milk and blend again. Repeat, and then beat it all together for about two minutes.
7. Fold in the mini chocolate chips.
8. Divide batter between 18 paper lined muffin tin holes and bake for 18-22 minutes, or until toothpick comes out clean. 

Chocolate Ganache

• 1/2 Cup Heavy Cream
• 1 Cup Semi-Sweet Chocolate Chips

1. Heat heavy cream until boiling. Pour over chocolate chips and whisk until smooth.
2. Refrigerate just for a bit, until thickened up slightly but not too thick. 
3. Use a knife to scoop a bit of the cake from the center of each cooled cupcake, then fill each center with ganache. 

Gluten Free Cookie Dough Frosting

• 1/2 Cup Butter
• 1 Cup plus 2 Tablespoons Powdered Sugar
• 1/4 Cup Brown Sugar
• 1/4 Cup plus 1 Tablespoon Rice Flour
• 1 Tablespoon Milk
• 1 teaspoon Vanilla Extract
• A pinch of Salt
• 1/4 Cup Mini Chocolate Chips

1. Cream together the butter and both sugars until they are nice and smooth.
2. Add the rice flour, milk, vanilla and salt and beat for 2 to 3 minutes, until light and fluffy Add a bit more milk if too thick for your taste.
3. Fold in the chocolate chips.
4. Frost cupcakes. Eat right away or refrigerate. 

Enjoy!

-Bethany

Linking up to Allergy Free Thursdays.

Triple Cookie Dough Ice Cream

If you have an obsession with cookie dough, then this is the ice cream for you! You don't just get one kind of cookie dough in this ice cream, but three!

It is never too late in the year to enjoy a good bowl of ice cream! Make this while the weather is still warm, or tough it out and eat it even when it is cooler outside. It's worth it.

There is the classic chocolate chip cookie dough in the ice cream, of course, as well as a chocolate cookie dough and a peanut butter cookie dough (I used soybutter.) All of the cookie dough pieces are mixed into a 3 ingredient, creamy vanilla ice cream, making this the perfect treat!

Mix up the three types of cookie dough...

Spread them out a bit and freeze them...

Chop them up and put them back into the freezer until ready to combine with the ice cream!

 Don't let the fact that this ice cream has three different types of cookie dough scare you away from making it. I worked with all three kinds at once, and it didn't take me long at all to throw them together.

Triple Cookie Dough Ice Cream

• 2 Cups Heavy Cream
• 1 (14 once) Can Sweetened Condensed Milk
• 1 teaspoon Vanilla Extract

1. Make the three kinds of cookie dough (see below).
2. In the bowl of your stand mixer, beat the heavy cream until stiff peeks form.
3. Mix vanilla into sweetened condensed milk. Fold into the whipped cream mixture, being careful as you do.
4. Fold in the cookie dough pieces and transfer to a freezer safe container. Freeze for at least 6 hours before serving.

Chocolate Cookie Dough

• 2 Tablespoons Butter, softened
• 2 Tablespoons Sugar
• 1 Tablespoon Cocoa Powder
• 1/4 Cup White Rice Flour
• 1 Tablespoon Milk
• Pinch of Salt

1. In a small bowl, combine all ingredients. Stir together and then spread into a thick layer on a wax paper lined cookie sheet. 
2. Freeze, then chop into small pieces and keep frozen until ready to combine with ice cream. 

Peanut Butter Cookie Dough

• 2 Tablespoons Peanut Butter (or alternative, I used WOWBUTTER)
• 2 Tablespoons Brown Sugar
• 1/4 Cup White Rice Flour
• 1 Tablespoon Milk
• Pinch of Salt

1. In a small bowl, combine all ingredients. Stir together and then spread into a thick layer on a wax paper lined cookie sheet. 
2. Freeze, then chop into small pieces and keep frozen until ready to combine with ice cream. 

Chocolate Chip Cookie dough

• 2 Tablespoons Butter, softened
• 2 Tablespoons Brown Sugar
• 1 Tablespoon Sugar
• 1 Tablespoon Milk
• 1/8 teaspoon Vanilla Extract
• 1/4 Cup plus 1 Tablespoon White Rice Flour
• Pinch of Salt
• 2 Tablespoons Mini Chocolate Chips

1. In a small bowl, combine all ingredients except chocolate chips. Stir together, stir in chocolate chips, and then spread into a thick layer on a wax paper lined cookie sheet. 
2. Freeze, then chop into small pieces and keep frozen until ready to combine with ice cream. 

Enjoy!

-Bethany

Mini Gluten Free Cookie Dough Bites

I couldn't wait to share this recipe with you.

I love cookie dough, and I wanted to do something a bit different with it the other day. So I decided to make mini cookie dough bites.

Cookie dough truffles are great, but these little bites allow you to eat a few at a time without feeling guilty. Plus, they have more chocolate coating, which makes them even better.

Serve these mini gluten free cookie dough bites at your next summer party (or make them to eat all yourself) and they will be sure to be a big hit!

Mini Gluten Free Cookie Dough Bites

• 1/4 Cup Butter, softened
• 1/4 Cup Brown Sugar
• 2 Tablespoons Sugar
• 1 Tablespoon Milk
• 1/4 teaspoon Vanilla Extract
• 1/4 teaspoon Salt
• 1/2 Cup plus 2 Tablespoons White Rice Flour
• 1/4 Cup Mini Chocolate Chips
• Milk Chocolate, for coating

1. Mix together the butter and sugars. Add the milk and vanilla and mix again. 
2. Add the flour and salt, stir. Add in the chocolate chips.
3. Line a pan with a piece of wax paper. Press the dough onto it until it is about 6x6 inches. Freeze.
4. Once frozen, chop up into small chunks. 
5. Melt milk chocolate and dip cookie dough pieces into it, placing immediately onto a wax paper lined baking sheet. Allow to harden, then enjoy. Store leftovers in the fridge.

Enjoy!
-Bethany

Gluten Free M&Ms Cookie Dough Truffles

These truffles are sweet and flavorful, and they have just the right amount of crunch from the Mini M&Ms that are inside!

The chocolate coating on the outside of the truffles adds another dimension. If you are a fan of all things chocolate, cookie dough and M&Ms, then you need to try these truffles ASAP!

Gluten Free M&Ms Cookie Dough Truffles

• 1/2 Cup Unsalted Butter
• 1/2 Brown Sugar
• 1/4 Cup Sugar
• 2 Tablespoons Milk
• 1/2 Teaspoon Vanilla Extract
• 1/2 Teaspoon Salt
• 1 1/4 Cup White Rice Flour
• 1/2 Cup Mini M&Ms
• Chocolate, for melting

1. In a large bowl beat butter and sugars. 
2. Add milk and vanilla extract and mix again
3. Then add the rice flour and salt and mix.
4. And, finally, add the chocolate chips and mix once more.
5. Scoop teaspoonfuls and roll into balls, placing on a wax lined baking sheet. Place in the freezer for half an hour or so.
6. Meanwhile, melt some chocolate in a bowl (about two cups should do it) and once the balls have frozen for at least half an hour dip them and put them back on the wax lined sheet.

Enjoy!

-Bethany

Gluten Free Cookie Dough Eggs

If you love cookie dough, then you are going to want to make these gluten free cookie dough eggs for Easter. The are the perfect treat for the holiday, and they are sure to please kids and adults alike. The sprinkles on these eggs are fun and festive, and you will have a good time making them and eating them.

I just posted this recipe as truffles, and now I am posting it as eggs. Either way, these are tasty. They are sweet and delicious, and they have a great, little crunch from the sprinkles inside.

I made mine with sugar cookie dough, but you can also make them with chocolate chip cookie dough. My gluten free chocolate chip cookie dough truffle recipe can be found here.

Gluten Free Sugar Cookie Dough

• 1/2 Cup Unsalted Butter
• 1/2 Sugar
• 1/4 Cup Brown Sugar
• 2 Tablespoons Milk
• 1 Teaspoon Vanilla Extract
• 1/2 Teaspoon Salt
• 1 1/4 Cup White Rice Flour
• Sprinkles
• 1 to 2 Cups White Chocolate Chips

1. In a large bowl beat butter and sugars. 
2. Add milk and vanilla extract and mix again
3. Then add the rice flour and salt and mix.
4. And, finally, add the sprinkles and mix once more.
5. Scoop teaspoonfuls and roll into balls, placing on a wax lined baking sheet. Place in the freezer for half an hour or so.
6. Meanwhile, melt the white chocolate, and once the balls have frozen for at least half an hour, dip them halfway into the chocolate or coat them completely, and then put them back on the wax lined sheet. Allow the chocolate to harden, and then dig in! 
7. Store in the refrigerator.

I hope you enjoy them!
-Bethany

Gluten Free Sugar Cookie Dough Truffles

These Gluten Free Sugar Cookie Dough Truffles have sprinkles stirred in and are coated in delicious white chocolate. They are sweet, pretty and delicious. They are perfect for any sugar cookie, cookie dough, or sprinkles fan! And if you love all three, then you NEED these in your life right now. ;)

Gluten Free Sugar Cookie Dough Truffles

• 1/2 Cup Unsalted Butter
• 1/2 Sugar
• 1/4 Cup Brown Sugar
• 2 to 4 Tablespoons Milk
• 1 Teaspoon Vanilla Extract
• 1/2 Teaspoon Salt
• 1 1/4 Cup White Rice Flour
• Sprinkles
• 1 to 2 Cups White Chocolate Chips

1. In a large bowl beat butter and sugars. 
2. Add milk and vanilla extract and mix again
3. Then add the rice flour and salt and mix.
4. And, finally, add the sprinkles and mix once more.
5. Scoop teaspoonfuls and roll into balls, placing on a wax lined baking sheet. Place in the freezer for half an hour or so.
6. Meanwhile, melt the white chocolate, and once the balls have frozen for at least half an hour, dip them halfway into the chocolate or coat them completely, and then put them back on the wax lined sheet. Allow the chocolate to harden, and then dig in! 
7. Store in the refrigerator.

Enjoy!

-Bethany

Homemade White Chocolate Sugar Cookie Dough Ice Cream

I love white chocolate.

I love cookie dough.

And I love ice cream.

So, when I got the inspiration to put all three of those things into one dessert I couldn't help myself. And the results were fantastic.

Just look at this ice cream!

White chocolate pieces to go into the white chocolate ice cream...

And sugar cookie dough, of course. (I made a bit of it into balls, then took the easy way, as listed in the recipe.)

And here they both are in the ice cream.

It looks yummy, doesn't it?

And it doesn't just look yummy, it tastes it, too. This ice cream is rich, creamy and white-chocolate-y.

Don't let all of the steps scare you away from making this treat. You will be happy that you have taken the time (which isn't really all that long) to put it together when you taste that first bite of white chocolate goodness!

Sugar Cookie Dough

• 1/4 Cup Butter, softened
• 1/4 Cup Sugar
• 2 Tablespoons Brown Sugar
• 1 Tablespoon Milk
• 1/2 teaspoon Vanilla Extract
• 1/8 teaspoon Salt
• 1/2 Cup plus 2 Tablespoons White Rice Flour
• Sprinkles (optional)

1. Mix together the butter and sugars. Add the milk and vanilla and mix again. 
2. Add the flour and salt, stir. Add in the sprinkles, if using.
3. Line a pan with a piece of wax paper. Form dough into small balls and set on the wax paper (or just press it all out into an 8x8 square and chop up once frozen). Freeze.

White Chocolate Pieces

• 1/4 Cup White Chocolate Chips
• Sprinkles (optional)

1. Melt the white chocolate in the microwave, being careful not to burn.
2.  Spread out into a thin layer on wax paper. Top with sprinkles immediately, if using.
3. Cool in the fridge until solid and then chop into small pieces.

White Chocolate Ice Cream

• 1/2 Cup White Chocolate
• 1 (14 oz.) Can Sweetened Condensed Milk
• 1 teaspoon Vanilla Extract
• Dash of Salt
• 2 Cups Heavy Whipping Cream
• Sprinkles (optional)

1. In a microwavable bowl, pour the white chocolate chips and sweetened condensed milk. Microwave just until is all melted, and stir together.
2. Add the vanilla extract and dash of salt and allow to cool to room temperature.
3. Once mixture has cooled, beat the heavy whipping cream until peaks form (between soft and solid).
4. Slowly add in the sweetened condensed milk mixture, pouring slowly into whipping cream with the mixer running.
5. Once combined, fold in the white chocolate pieces, cookie dough pieces and sprinkles and freeze for 6 hours or more.

I'm sure you and your family will enjoy it as much as my siblings and I did!

-Bethany

Gluten Free Cookie Dough Frosting

It was my sister's 29th birthday a few days ago, and to celebrate I knew that I wanted to make her a special cake. I decided on a chocolate cake, and I considered all of my options before I settled on a cookie dough frosting for it. Oh, I am so glad that I did. 

This frosting is just what you would expect from its name. It is sweet, but not too sweet. It is filled with cookie dough flavor, and it has a texture that is somewhere between a frosting and cookie dough. I will definitely be making it again!

In addition to the cake, we put up a few decorations for my sister's birthday...

And, of course, there were some presents...

And we made her a birthday meal...

 But the cake... it was definitely the star!

We even decorated the top with some mud and pigs!

Gluten Free Cookie Dough Frosting

• 1 Cup Butter
• 2 1/4 Cup Powdered Sugar
• 1/2 Cup Brown Sugar
• 1/2 Cup plus 3 Tablespoons Rice Flour
• 2 Tablespoons Milk
• 2 teaspoons Vanilla Extract
• 1/8 teaspoon Salt
• 1/2 Cup Mini Chocolate Chips

1. Cream together the butter and both sugars until they are nice and smooth.
2. Add the rice flour, milk, vanilla and salt and beat for 2 to 3 minutes, until light and fluffy Add a bit more milk if too thick for your taste.
3. Fold in the chocolate chips.
4. Get frosting and enjoy! (I stored my cake in the fridge)

Adapted from this recipe.

-Bethany

Recipe: Gluten Free Cookie Dough Truffles

I love how recipes bring back memories. Whether of family, of laughter, of a time back when you were a child... or just a peaceful moment in the kitchen a couple of years ago. Memories are made when there is baking going on in the kitchen, and for me, making these cookie dough truffles just brings me back to brainstorming ideas for a new story and snitching a bit (okay, a lot) of dough along the way.

Gluten Free Chocolate Chip Cookie Dough Truffles

• 1/2 Cup Unsalted Butter
• 1/2 Brown Sugar
• 1/4 Cup Sugar
• 2 Tablespoons Milk
• 1/2 Teaspoon Vanilla Extract
• 1/2 Teaspoon Salt
• 1 1/4 Cup White or Brown Rice Flour
• 1/2 Cup Mini Chocolate Chips (I have done without the chocolate chips and they are good, too!)

1. In a large bowl beat butter and sugars. 
2. Add milk and vanilla extract and mix again
3. Then add the rice flour and salt and mix.
4. And, finally, add the chocolate chips and mix once more.
5. Scoop teaspoonfuls and roll into balls, placing on a wax lined baking sheet. Place in the freezer for half an hour or so.
6. Meanwhile, melt some chocolate in a bowl (about two cups should do it) and once the balls have frozen for at least half an hour dip them and put them back on the wax lined sheet.

(makes about two dozen or so, depending on how much dough you eat)

Adapted from this recipe.


-Bethany