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Gluten-Free Chocolate Brownie Dough Ice Cream Recipe

Prep Time 4 hrs 30 mins
Total Time 4 hrs 30 mins
Course Dessert
Cuisine American
Servings 4
Calories 207 kcal


Chocolate syrup ingredients

  • 3/4 Cup Granulated sugar
  • 1 Tbsp Pure vanilla extract
  • 6 Tbsp Unsweetened cocoa powder
  • 1/4 Cup Water
  • 1/8 Tbsp Kosher salt

Brownie Dough Ingredients

  • 1 Tbsp Basic gum-free gluten-free flour blend
  • 1/8 Tbsp Xanthan gum
  • 3 Tbsp Unsweetened cocoa powder
  • 1/8 Tbsp Baking soda
  • 1/8 Tbsp Kosher salt
  • 2 Tbsp Granulated sugar
  • 3 Tbsp Packed light brown sugar
  • 1 Tbsp Unsalted butter, at room temperature
  • 1 Tbsp Pure vanilla extract
  • 1 Tbsp Milk, at room temperature

Ice cream ingredients

  • 2 Cup Heavy whipping cream, chilled
  • 1/2 Cup Sweetened condensed milk
  • 1/2 Cup Rich chocolate syrup
  • 2 Tbsp Pure vanilla extract
  • 1/8 Tbsp Kosher salt


Making Chocolate Syrup

  • Place all the chocolate syrup ingredients listed above in a heavy-bottom, medium-size saucepan.
  • Once this is done, place the saucepan over medium heat and cook.
  • Start stirring occasionally until the sugar dissolves and the mixture starts to get thick.
  • After this, remove from the heat and turn the mixture into a heat-safe bowl.
  • Allow it to cool to room temperature.

Making Brownie Dough

  • Start by lining a small rimmed baking sheet with wax paper and setting it aside.
  • Place the flour blend, xantham gum, cocoa powder, baking soda, salt, and granulated sugar in a bowl and begin to whisk.
  • Add the brown sugar and continue to whisk till there are no traces of lumps left.
  • Create a well in the center of the dry ingredients and add the butter, vanilla, and 1 tablespoon of milk. Mix after adding each ingredient.
  • It's time to knead the dough. Do this with your hands and add more milk as much as you need for the dough to stick together without crumbling.
  • After this, break off small pieces of brownie dough and roll tightly into balls about 1/2-inch in diameter.
  • Place the rolled balls on the prepared baking sheet in a single layer, and place them in the freezer until it becomes firm. Leave for 10 minutes.
  •  Once it becomes firm, remove the cookie dough from the freezer and cut each ball in half
  • Return to the freezer.

Making the Ice Cream

  • In a large bowl with a handheld mixer, place the cream and beat at medium-high speed. Do this until soft peak forms.
  • Pour the sweetened condensed milk, the cool chocolate syrup, vanilla, and salt into a bowl. Mix well.
  •  With the mixer on low speed, add the chocolate syrup mixture in a slow, steady stream.
  • Whip until the mixture forms a  uniform color.
  • Pour the ice cream into a 2-quart freezer-safe container with a lid.
  • Also, add the brownie dough chunks. After this, fold carefully to avoid delaying the ice cream.
  • Smoothen the top and cover tightly with the lid.
  • Place in the freezer to get frozen
  • After four 4 hours, you can serve directly from the freezer.
Keyword Gluten-free chocolate brownie dough, Gluten-free ice-cream