The Best Ever Gluten-Free Cookies and Cream “Oreo” Ice Cream With salted Chocolate Fudge Sauce!
(This post contains sponsored products)
I scream, you scream, we all scream for (cookies and cream) ice cream!
This recipe for homemade gluten-free “Oreo” cookies and cream ice cream is, without a doubt, the best I have tasted. Period. It is rich, lush, creamy and moreish. Everything that ice cream ought to be!
-I take no responsibility for any addiction that may eventuate from sharing this recipe..
(..Seriously, somebody, please take this spoon off me, or I will eat till I explode!!)
Super-Easy-to-Make “Oreo” Ice Cream!
In my opinion, there are very few things on this planet better than homemade ice cream. And, there are very few things that are THIS easy to make, yet taste as though they have descended from the heavens to please our taste buds!
One scoop of this delicious gluten-free version of a “Cookies & Cream” classic is enough to bring on a serious ice cream moment. You will never go back to store-bought!
When Shit Hits The Fan, There’s Always Ice Cream..
September 1 is the official “first day of autumn”, and so I guess summer is over for the Northern Hemisphere.. But, simultaneously, it’s only just starting down under! In any case, the time is always right for ice cream!
We’ve had an amazing summer, with oodles of sunshine, and nearly no rain. From early May through July, almost every day has had sun in it. No complaints. Only, August, which is usually one of the hottest and laziest months, has been nothing short of a jet-start to autumn. Boom. Just like that, we’ve been catapulted into the next season with absolutely no warning. Even plants are confused. – Do we stay green or go yellow? How ’bout a bit of both, to be sure. The giant, old maple tree in our yard has gone half/half.
Throughout summer we’ve had so little rain, that I’ve had to engage in my (least) favourite activity; watering the garden. Not my preferred pastime. However, this long-haul drought has been super for the build. – If you’re tuning in for the first time, I should probably mention that we are renovating an old house from bare scratch. Long story short, it’s a big job.
And then, out of absolutely nowhere, the heavens decided the earth must be on fire, and so they sent in the big (water) canons. A beautiful, sunny day suddenly went eerily dark, as purple clouds rolled across the horizon like a league of ancient Roman carroballistae. Soon, we had learnt that when it rains, it really does pour.
We also soon learnt that the 65-year-old drainage system surrounding our house has a few flaws. Or cracks, shall I say.
Our house suddenly took in water faster than a leaky boat, and all the beautiful, brand spanking new plaster walls were starting to look as though they’d eaten too many pies. Oh my gosh, the carnage!
3 days on, and the water is still flowing freely into the house. Naturally, things like these absolutely must happen on a weekend, so that every tradesperson called in can charge triple the fees, and there still is no way of actually repairing the damage until Monday. We’re literally ankle-deep in this mess now.
So.. Thank god there’s ice cream!
When shit hits the fan, I don’t see the benefit of pulling my hair out or working myself into a frenzy. It won’t change anything. All I can do is mop up the water until help arrives, and make ice cream.
Yummy Gluten-Free “Oreos” From Schär: Chocolate O’s
The lovely people at Schär sent me some of their super yummy gluten-free Schär Chocolate O’s (or cookies, if you’re American). They taste just like Oreos, rich and creamy, but they are totally gluten-free and preservative-free. Such a win! I figured they would go insanely well with some homemade vanilla ice cream and my very special chocolate fudge sauce, and guess what, I was right! The result was a whole new level of deliciousness..
And it’s easy to make! You don’t even need an ice cream machine.
Gluten-Free Cookies and Cream “Oreo” Ice Cream Recipe
Vanilla Ice Cream:
- 2 plump, moist vanilla beans
- 2 cups heavy cream
- 1 cup whole milk
- 1/4 cup sugar
(Add 1 tsp of xantan gum if you do not have an ice cream maker)
- Cut the vanilla pods and scrape out the seeds, then add them to a pot along with cream, milk and sugar. Heat carefully whilst constantly stirring. Bring to the boil (just!), then cover and let sit for an hour.
- When it has cooled down you need to transfer it to the fridge where it needs to be left until it is absolutely cold. No cheating, as a really cold mixture is paramount to the result!
- Once it’s cold you wanna sift it to remove the vanilla pods, then pour it into an ice cream maker. If you don’t have an ice cream maker you can use a suitable, cooled tin. Take it out of the freezer after an hour to give it a good blend, and again after about 4 hours for the last blending. (Alternatively, pop it all in an ice cream maker!)
- Whilst the ice cream is in the freezer, start preparing the Sticky Salted Chocolate Fudge Sauce (recipe here). The chocolate fudge sauce really is optional, but oh my gosh does it add a whole new level of YUM to the ice cream!
- When the ice cream is almost set (not entirely hard), pour about 4 tablespoons (or more if you like) or the sauce into the ice cream, and swirl gently. Pop back into the freezer.
- When the ice cream has set, you can start crushing the Chocolate O’s into randomly sized pieces, then stir these into the ice cream. If you aren’t serving the ice cream straight away, you can just pop it back into the freezer with the biscuits inside.
- Serve with extra crumbled Chocolate O’s on top, a whole one for decoration, and some Salted Chocolate Fudge Sauce on the side!
This is the ULTIMATE gluten-free ice cream dessert, so make extras and serve up for anything from movie night to dinner parties!
This post was sponsored by Schär, however, all opinions expressed are my own. I only accept sponsored posts for products that I love!
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