Can you believe Kitchen Tested is turning three?!? Happy Blogoversary to me. This year has taken a huge turn for me since I started eating gluten free in July. I was always so bloated and felt out of control with the food I was eating so I finally decided to bite the bullet and try something that I thought would be a huge challenge for me. Turns out, eating gluten free has actually been really fun and I’ve been having a great time experimenting with so many new ingredients like almond flour, coconut flour, flaxseeds, chia seeds and more! My first official gluten free post on Kitchen Tested was these Salmon Burgers on Tomato Basil Buns with Baked Green Tomatoes and it was wonderful to get so much positive feedback. I wasn’t even sure if I should post my gluten free recipes on the blog but it’s all about writing what we love, right?!? I continued with some more successful recipes, including Flaxseed Coconut Pancakes, Pumpkin Grilled Cheese with Apples and Cheddar (on gluten free bread), Brussels Sprout Latkes, Slow Cooker Spinach Meatballs and Spaghetti Squash and Macadamia Nut Fudge Clusters. I even have a Gluten Free Food Category on my homepage! And now it’s my blogoversary and it’s time for a new gluten free recipe. Something that will blow your minds! For my first and second blogoversaries, I developed original red velvet recipes so I couldn’t stop now! The red velvet journey continues with Red Velvet Cookie Dough Ice Cream made with egg-free, dairy-free, gluten-free (should I go on?) red velvet cookies with all-natural red coloring, vanilla bean ice cream with a coconut milk base and some reduced pomegranate juice for good measure. Didn’t I say I was going to blow your mind? Yup! And hey, if you don’t eat gluten free, you can make regular red velvet cookie dough but leave out the egg since the dough in the ice cream is raw. Here’s a good looking recipe from Sally’s Baking Addiction.

Gluten Free Red Velvet Cookie Dough
adapted from Elanas Pantry  

2 cups almond flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup {vegan} vegetable shortening
4 Tbsp beet juice (from a can of beets)
2 Tbsp cocoa powder
2 Tbsp honey
1/2 Tbsp vanilla extract
1/2 cup mini chocolate chips

Vanilla Bean Coconut Milk Ice Cream

2 1/2 cups canned lite coconut milk
1/2 cup honey
2 Tbsp pure maple syrup
2 vanilla beans, scooped out
2 eggs, whisked
1 Tbsp pomegranate concentrate, optional

Let’s get started with the red velvet cookie dough. No eggs means you can eat the raw dough and who doesn’t love that?!? This was quite a long testing process for me to get the best color and flavor since I wanted to make this cookie with only natural food coloring. You all know I love a good rainbow layer cake but it was important to me that this healthful gluten free cookie REALLY be healthful. So I started the process with reduced pomegranate juice. The color was very purple but I thought I would give it a shot. Turns out you can really taste the pomegranate concentrate in the cookies and they were way too brown so that didn’t work out too well. Next up came the beet juice and sour cherry juice, both from cans. The sour cherry juice was way too pink so that was out right away. My final hope was the beet juice!

I preheated the oven to 350 degrees F and lined two baking sheets with parchment paper. In a food processor, I combined the almond flour, baking soda and salt. In a small bowl, I whisked together the cocoa powder and beet juice then added the mixture, as well as the shortening, honey and vanilla extract, to the food processor. I processed the mixture until completely combined and the texture of cookie dough. I transferred the dough to a bowl and stirred in the mini chocolate chips by hand.

Using a 1/4 teaspoon, I scooped out small bits of the cookie dough, rolled them out and placed them on one of the cookie sheets. Once I had around 20-30 cookie dough balls and the sheet was full, I placed them in the freezer to harden.

I scooped the remaining dough on to the second cookie sheet using a small ice cream scoop. I flatten each cookie before baking.

I baked the cookies for 12-14 minutes, until crunchy around the edges but still a bit soft in the center. I transferred the baked cookies to a cooling rack to cool completely.

In the meantime, I worked on the vanilla bean coconut milk ice cream. In a medium saucepan, I combined the coconut milk, honey, pure maple syrup and the vanilla bean paste from 2 vanilla beans. I warmed the mixture over medium-low heat, whisking occasionally, until the custard coated the back of a wooden spoon, for around 5-7 minutes.

I VERY slowly poured the eggs in to the warm coconut milk mixture, whisking constantly. If you don’t continue whisking, the eggs will scramble. I poured the custard through a fine mesh sieve to remove any bits of the egg that may have cooked then placed the bowl of custard in to a large bowl of ice. If you have tons of time, you can put the custard in the fridge and let it cool for 4 hours. I wanted my custard cool right away so I stirred it every 5 minutes in the bowl of ice until cool, for around 30 minutes. Gotta love a quick fix!

Once cooled to room temperature, I poured the custard in to an ice cream machine and churned it for 25 minutes. Make sure to follow your ice cream machine’s directions since your custard might churn for less time. When the ice cream was ready and the texture was like soft serve, I slowly added the frozen red velvet cookie dough bites to the ice cream machine while it was still on. The dough bites mixed right in to the ice cream.

To add some pretty red color, I drizzled some of the pomegranate concentrate in to the soft ice cream and folded it in just until red streaks formed. If you mix it too much, the ice cream will completely turn red. I transferred the ice cream to a container and froze it for 3-4 hours. How fun is this ice cream container?!? I got it at Marshall’s.

I love the creamy texture of homemade ice cream!

I scooped the ice cream in to a bowl. Lots and lots of scoops!

I topped the ice cream with some crumbled baked red velvet cookies. Red velvet overload.

Since I had some extra cookies, I thought it would be fun to make some ice cream cookie sandwiches.

My son went crazy for that idea! What a fun way to celebrate my blogoversary.

Red Velvet Cookie Dough Ice Cream {Gluten Free}
 
Author:

Ingredients
Gluten Free Red Velvet Cookie Dough
  • 2 cups almond flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup {vegan} vegetable shortening
  • 4 Tbsp beet juice (from a can of beets)
  • 2 Tbsp cocoa powder
  • 2 Tbsp honey
  • ½ Tbsp vanilla extract
  • ½ cup mini chocolate chips
Vanilla Bean Coconut Milk Ice Cream
  • 2½ cups canned lite coconut milk
  • ½ cup honey
  • 2 Tbsp pure maple syrup
  • 2 vanilla beans, scooped out
  • 2 eggs, whisked
  • 1 Tbsp pomegranate concentrate, optional

Instructions
Gluten Free Red Velvet Cookie Dough
  1. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
  2. In a food processor, combine the almond flour, baking soda and salt.
  3. In a small bowl, whisk together the cocoa powder and beet juice then add the mixture, as well as the shortening, honey and vanilla extract, to the food processor.
  4. Processed the mixture until completely combined and the texture of cookie dough.
  5. Transfer the dough to a bowl and stir in the mini chocolate chips by hand.
  6. Using a ¼ teaspoon, scoop out small bits of the cookie dough, roll them out and place them on one of the cookie sheets. Once you have around 20-30 cookie dough balls and the sheet is full, placed them in the freezer to harden.
  7. Scoop the remaining dough on to the second cookie sheet using a small ice cream scoop. Flatten each cookie with the back of a drinking glass before baking.
  8. Bake the cookies for 12-14 minutes, until crunchy around the edges but still a bit soft in the center. Transfer the baked cookies to a cooling rack to cool completely.
Vanilla Bean Coconut Milk Ice Cream
  1. In a medium saucepan, combine the coconut milk, honey, pure maple syrup and the vanilla bean paste from 2 vanilla beans. Warm the mixture over medium-low heat, whisking occasionally, until the custard coats the back of a wooden spoon, for around 5-7 minutes.
  2. VERY slowly pour the eggs in to the warm coconut milk mixture, whisking constantly. If you don’t continue whisking, the eggs will scramble.
  3. Pour the custard through a fine mesh sieve to remove any bits of egg that may have cooked then place the bowl of custard in to a large bowl of ice. Stir the custard every 5 minutes, for around 30 minutes.
  4. Once cooled to room temperature, pour the custard in to your ice cream machine and churn according to package directions, for around 20-25 minutes.
  5. When the ice cream is ready and the texture of soft serve, slowly add the frozen red velvet cookie dough bites to the ice cream machine while it is still on.
  6. To add some red color to the ice cream, you can drizzle some of pomegranate concentrate (reduced pomegranate juice) in to the soft ice cream and fold it in just until red streaks formed. If you mix it too much, the ice cream will completely turn red.
  7. Transfer the ice cream to a container and freeze for 3-4 hours.
  8. Scoop the ice cream in to a bowl and top with some crumbled baked red velvet cookies.