Cookies n Cream Ice Cream (Gluten + Dairy Free) | Recipe

Homemade Cookies n Cream Ice Cream (Gluten + Dairy Free) Recipe

Who’s ready for another Summertime treat that’s quick and easy to whip up? My second recipe with Nora’s non-dairy ice cream is an allergy-friendly take on a classic: gluten-free, dairy-free cookies n cream ice cream! Over the years our family has looked for an option that’s allergy- friendly with no luck, so having the chance to work with Nora’s on this recipe was the perfect opportunity to create our own version of this favourite flavour.

Just because something is allergy-friendly doesn’t mean it’s not delicious!

For this cookies n cream ice cream recipe, I picked up a pack of dairy-free, gluten-free, egg-free cookies, which were the perfect addition to Nora’s plant-based ice cream that’s made with cashews. Use your favourite non-dairy milk and you’re set! See below for the recipe and click here for another yummy recipe with Nora’s.

Homemade Cookies n Cream Ice Cream (Gluten + Dairy Free) Recipe


1 pint Nora’s non- dairy Vanilla Bean ice cream

3 allergy-friendly chocolate chip cookies

1/4 cup non-dairy milk (I used unsweetened cashew milk for this recipe)

Homemade Cookies n Cream Ice Cream (Gluten + Dairy Free) Recipe


1.Bring the ice cream out of the freezer and allow to soften for a few minutes. While you’re waiting, use a rolling pin to crush the cookies

Homemade Cookies n Cream Ice Cream (Gluten + Dairy Free) Recipe

2.When softened, scoop the ice cream into a blender, followed by the crushed cookies. If needed, add 1/4 cup of non-dairy milk.

Homemade Cookies n Cream Ice Cream (Gluten + Dairy Free) Recipe Homemade Cookies n Cream Ice Cream (Gluten + Dairy Free) Recipe Homemade Cookies n Cream Ice Cream (Gluten + Dairy Free) Recipe

3. Blend mixture until the crushed cookies are combined. Pour the mixture back into the pint container or another freezer- safe container and freeze. When ready, serve and enjoy!

I hope your family loves this cookies n cream ice cream as much as mine!

Homemade Cookies n Cream Ice Cream (Gluten + Dairy Free) Recipe Homemade Cookies n Cream Ice Cream (Gluten + Dairy Free) Recipe

Homemade Cookies n Cream Ice Cream (Gluten + Dairy Free) Recipe Homemade Cookies n Cream Ice Cream (Gluten + Dairy Free) Recipe Homemade Cookies n Cream Ice Cream (Gluten + Dairy Free) Recipe

Homemade Cookies n Cream Ice Cream (Gluten + Dairy Free) Recipe Homemade Cookies n Cream Ice Cream (Gluten + Dairy Free) Recipe

About Nora’s

Nora’s Non-Dairy ice cream is mixed up in small batches in Vancouver, BC. Available in 4 delicious flavours made with simple, whole foods ingredients. Visit Nora’s Non-Dairy online for a list of retailers + find them on Instagram for updates on new retailers, upcoming events, etc.

Looking for more recipe ideas? Check out OHP’s Recipes page for lots more (including gluten + dairy free)!


Homemade Cookies n Cream Ice Cream (Gluten + Dairy Free) Recipe

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Homemade Cookies n Cream Ice Cream (Gluten + Dairy Free) Recipe

Disclosure: I received product to create this recipe. All opinions are my own.


Yummy Mummy Monday: Coconut Cashew Butter

I have a confession: since Ari recently going gluten & dairy free I’ve been going a little cross- eyed trying to find food she will eat. Yes, I’ve still got good ol’ fruits & veggies among my main go- tos (I swear she would eat fruit for all 3 meals if I let her), but I want to make sure she’s still getting a balanced diet. And gone are a lot of the quick & easy snacks to toss in the diaper bag on the way out the door. A lot of the options that seem to be working for us take more time and planning than a lot of the regular options. While gluten free has come a long way, what is available is still often really expensive and/ or just not the same. I’ve been really struggling to find replacements for things like her favourite crackers that don’t cost a fortune and that have more flavour than cardboard. 
The other thing that makes this diet change challenging is that if I want to try making more things myself (and I want to at least try), it takes a lot of trial & error to find a recipe that works. Plus the time that goes with it. And there’s no guarantee my little food critic will even like the outcome of all my hard work! 😉 I absolutely want healthy eating to be a priority in our family’s lives, but I will be the first to admit it is less convenient, takes more time and effort, and can be frustrating and discouraging when things don’t work out.
Now that I’ve vented, I was really excited when one of my recent culinary experiments was finally a success. Since Ari can’t have almonds or peanuts I’d been looking for a yummy nut butter to spread on her toast & rice cakes to add flavour & nutritional value. After pricing up the pre- made options I figured it was worth a try to make my own; it’s been something I’ve been wanting to do and Ari’s diet change was the motivation I needed to finally give it a go. I was so relieved and excited when my little monkey gobbled the stuff up- Will and I also like love it, so it looks like this will be a new staple in our pantry. It’s simple to make & I love that all it takes are a few simple ingredients. 
Yummy Mummy Recipe: Coconut Cashew Butter

2 cups raw cashews (I’ve heard it’s best to soak them in water overnight; I soaked mine for about 6- 8 hours because I didn’t plan that far in advance) 😉
1 tbsp coconut oil (doesn’t have to be melted)
1 tbsp pure maple syrup (skip if you want a sugar- free option)
1/4 tsp salt (add more to taste)

1. Drain cashews & pour into blender, followed by the other ingredients.
2. Pulse in 20 second increments & use a spatula to push the mixture down towards the blades. between pulses (please wait until the blades have stopped!)

3. Continue until your butter reaches your desired texture; I kept ours a little crunchy since we love the texture. 🙂

Spread on your favourite toast, bun etc (or enjoy by itself with a spoon!) & enjoy!

Snacking success!

Store in an air- tight container in the fridge.

If you make this, I’d love to hear what you think! What other homemade spreads have you tried making with success????

Don’t forget to check out other healthy recipes on the Yummy Mummy Recipes page!

February posts sponsored by Little Dreamers Consulting

Yummy Mummy Recipe: Choc Chip Cookie Ice Cream Sandwiches

Try resisting these suckers. TRY. They’re ridiculously easy to make and even easier to eat. 😉
All you need are your favourite chocolate chip cookies (I used my favourite thin & crispy recipe) & ice cream. Sure to be a crowd pleaser- especially with the warm weather of Summer around the corner- these are great to bring to pot lucks, bbqs, and for Summer parties. 
Even thought these really don’t require step- by- step instructions, they were too yummy to resist so I’ve included some basic instructions…

Start with your cookies (the bigger the better)…
Add your favourite ice cream…

Spread it…
…Sandwich and enjoy!
For allergy- friendly versions, swap regular flour with your favourite gluten- free mix for home made cookies.
I also made some with coconut ice cream as a dairy- free option and they are AMAZING!

May posts sponsored by Noah’s Ark Hypnotherapy

Healthy Snacks- Brother’s All Natural Giveaway

A while back when I attended the Modern Family Expo, I was introduced to Brother’s All Natural. These delicious freeze- dried fruits have the same nutritional value as fresh fruit- with 2 servings of fruit per bag- are free from sugars & additives, are GMO- free, and allergy friendly (gluten & peanut free). There’s a variety of options including apple, apple cinnamon banana, pineapple, & pear, to make sure your kiddies find one they like. They’re a great on- the- go nutritious snack for busy families. 
To help give families some fresh snack options for the final stretch of the school year, Brother’s All Natural is offering up a 24- pack of assorted fruit crisps to The Pampered Baby readers. Go to our Contests Page to see all the ways to enter. If you’ve been looking for something new to add to your kid’s lunches & sports bags, these are a convenient way to ensure your kids are getting those valuable servings of fruit.
Big thanks to Brother’s All Natural for this great prize! You can learn more about the company & see all of the flavours available on their website & Facebook page.
April posts sponsored by Gary Gallant Travel

Asian Chicken Lettuce Wraps

Since having to eliminate a lot of things from our eating including gluten, it can be tough to make quick & easy dinners for those days that you just don’t have the energy or motivation to cook. With allergy concerns, take out & delivery suddenly aren’t the answer when you have no inspiration- and even less time- to prepare dinner. We’ve become creative when it comes to things like burgers & wraps- 2 fairly simple & classic dinner ideas- by using lettuce leaves. Not only is this a healthier alternative for carbs, it’s great as we approach the hotter weather and want lighter meal options. Today’s Yummy Mummy recipe is an adaptation from one I found on Lexi’s Clean Kitchen (a BIG thanks to my bestie for the recommendation!) and is one we love at our house! To view the original recipe from Lexi click here.
Yummy Mummy Recipe: Chicken Lettuce Wraps
Adapted from Lexi’s Clean Kitchen

For the Chicken Marinade:
1 lb chicken, chopped into 1″- 2″ chunks
3 tbsp honey (the original recipe calls for soy sauce, which I sub for honey because of the gluten in most soy sauces)
1 tbsp rice wine vinegar
1 tbsp sesame oil
3 cloves of garlic, crushed
1 tsp lemon or lime juice
1/2 tsp red pepper flakes (add more based on your preference)
1 tsp grated fresh ginger 
For the Filling:
2 garlic cloves, crushed
5 mushrooms, chopped
1 green pepper, chopped
1/2 white onion, chopped
2 handfuls fresh spinach, chopped
1 cup bean sprouts
1 tbsp sesame oil (or olive oil, if you prefer)
large pinch of sesame seeds
red chilli flakes to taste
salt & pepper
lettuce leaves, washed & patted dry
For the Paleo ‘Peanut’ Sauce:
3 tbsp cashew butter (you can use a food processor to make your own)
1 tbsp rice vinegar
1 tbsp unsweetened coconut flakes
1 tbsp sesame oil (or olive oil)
1 tsp lemon or lime juice
1 garlic clove, crushed
1. In a bowl combine marinade ingredients & chopped chicken; set aside
2. Using a wok or large pan, heat oil & saute garlic, followed by the onion, green pepper & mushrooms; cook for approx. 3- 5 minutes
3. Scoop chicken into wok/ pan, saving the extra marinade
4. When chicken is fully cooked, add bean sprouts & spinach
5. Add remaining marinade & after a few minutes, add sesame seeds, chilli flakes, & salt & pepper to taste
6. If using the paleo ‘peanut’ sauce, stir together ingredients in a bowl using a whisk or fork until combined
7. Serve chicken & filling on top of the lettuce leaves, drizzled with the sauce if using

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