Gluten and Dairy Free Cookies and Ice-Cream

serves / makes 4
18 prep time
18 mins cooking time


I have a real sweet tooth – as you probably gathered from the amount of baking I upload onto the website. No matter how big the dinner I always have room for a little sweet treat. This time I’ve made a rich chocolate cookie topped with dairy free ice-cream and chocolate sauce.

The chef also has first choice of the leftover bits once you stamp out the cookie shapes – thats my rule anyway:)




  • 60g dairy free dark chocolate, melted
  • 3 tablespoons vegetable oil
  • 30g dairy free spread
  • 100g brown sugar
  • 50g caster sugar
  • 1 egg
  • 95g gluten free plain flour
  • 60g cocoa powder
  • 1/2 teaspoon baking powder
  • 70g dairy free chocolate chips
  • 4 tablespoons dairy free ice-cream, I used Swedish Glace
  • dairy free chocolate sauce for drizzling, I used ChocShot


  1. Preheat the oven to 170 oC
  2. Beat together the melted chocolate, vegetable oil, dairy free spread, brown sugar, caster sugar and egg
  3. Stir in the flour, cocoa powder, baking powder and chocolate chips
  4. Grease an 8″ tin
  5. Press the cookie dough into the pan
  6. Bake for 18 minutes
  7. Allow to cool
  8. Stamp out 4 circles using a cookie cutter
  9. Top with the ice-cream and chocolate sauce

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