Gluten Free Chocolate Chip Ice Cream Dessert Recipes

CHOCOLATE CHIP COOKIES (GLUTEN FREE)

Chocolate Chip Cookies (Gluten Free) image

Gluten-free, egg-free.

Provided by Barbara Arnold

Categories Desserts Cookies Drop Cookie Recipes

Yield 36

Number Of Ingredients 10

Ingredients

¾ cup butter, softened
1 ¼ cups packed brown sugar
¼ cup white sugar
1 teaspoon gluten-free vanilla extract
¼ cup egg substitute
2 ¼ cups gluten-free baking mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
12 ounces semisweet chocolate chips

Steps:

Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 144 calories, Carbohydrate 21.8 g, Cholesterol 10.2 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 4.1 g, Sodium 201.8 mg, Sugar 14.2 g

CHOCOLATE CHIP-ICE CREAM DESSERT

Chocolate Chip-Ice Cream Dessert image

Prize-Winning Recipe 2009! Love ice cream shop cakes? Try this tasty homemade version made easily with a cookie mix.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h25m

Yield 15

Number Of Ingredients 5

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1 bottle (7.25 oz) chocolate topping that forms hard shell
1 container (1.5 quart) chocolate chip-cookie dough ice cream (6 cups)

Steps:

Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms.
On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 9 to 11 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.
Meanwhile, press remaining dough in pan, using moistened fingers (dough will be sticky). Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
Spread 1/3 cup chocolate topping over baked crust. Freeze 10 to 15 minutes or until chocolate is set.
Meanwhile, remove ice cream from freezer to soften. Spread softened ice cream evenly over chocolate-topped crust.
Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours. To serve, let stand at room temperature 5 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer.

Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 55 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 32 g, TransFat 0 g

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