Gluten-Free Ice Cream Treats

If you’re wary of gluten-free ice cream brands after a disappointing bowl or two, we’ve got your frozen happiness right here! And you aren’t beholden to use a bowl, as we’ve found a gluten-free ice cream cone, too.


Here’s the scoop

Packed with 10 grams of protein in every flavor, ProYo’s new Low Fat Ice Cream is filled with powerful nutrition and clean ingredients to give you fuel to keep you energized. Available in seven flavors, ranging from Dark Chocolate Toffee to Blueberry Pomegranate, ProYo proves being good never felt so indulgent.









You melt my heart

Arctic Zero has introduced Chunky Pint varieties to its luscious line of low-glycemic, lactose-free and GMO-free ice cream to satisfy all your cravings! While these flavors may sound sinful, each pint contains only 150 to 300 calories. So dig in guilt free.






Halo, is it me you’re looking for?

With warm weather and longer days right around the corner, what better way to stay cool than with ice cream that is not only delicious but healthy, too! With most gluten-free Halo Top flavors containing only 60 calories per serving, 2 grams of fat and 4 grams of carbs, you can’t go wrong.







Never feel like you have to settle for a cup again! These gluten-free cones from Edward & Sons—available in traditional cake style and rolled varieties—make the perfect vehicle for your favorite frozen desserts. The only thing to worry about is whether you’ll be having one scoop or two.





Gluten-free, cookie-dough ice cream, Part 2

Good news!

I found the gluten-free cookie-dough “ice cream” mentioned in my last blog when I went to my local supermarket.

Turtle Mountain’s Purely Decadent cookie-dough flavor was right there in the frozen food case near all the other ice cream.

We had it for dessert that same day.

Amanda said she thought it was good. She never had ice cream with gluten-containing cookie dough so she couldn’t compare the two. And she was a little perplexed as to exactly what the cookie dough was made of (the ingredients label says rice, potato and tapioca flours among other things).

Regardless, she thought the cookie-dough chunks were good and wished there were more of them in the ice cream. She said it’s a flavor she would buy again, but it doesn’t replace her favorite — Ben and Jerry’s Phish Food.

I also tasted it and thought it was a very good copy of the “regular” version. It was a little sweeter, but who can really quibble over sweetness when talking about cookie-dough ice cream!

Gluten-free cookie-dough ice cream

In the 16 years since my daughter, Amanda, was diagnosed with celiac disease, a stunning number of foods have gone from wishful-thinking to actual products on store shelves.

A short list:

Pretzels — first the hard kind Amanda and I tried to make by squeezing dough out of the corner of a plastic bag into skinny sticks (Not very successfully!) and now the soft kind sold by both Miss Roben’s ( and Noah’s Pretzels (

Hostess Hoho’s — pretty good copies have been made by Shabati ( for a few years.

Bagels — made by a number of companies, with decent ones ( now available at my local Giant supermarket (this was another goodie we use to try to make following multiple steps that I seem to remember involved both boiling in water and then baking.)

Pizza and beer — we devoted a whole section of Gluten-Free Living (It’s in the Spring 2007 issue) to these two previously elusive items.

You get the picture.

I have to admit I still get pretty excited when something new is available. I found gluten-free whoopie pies ( in another local grocery and called my daughter at college even as I was loading up my shopping cart.

But some of the thrill has faded. I think we have come to expect all the ingenious gluten-free chefs out there to whip reluctant gluten-free flours into all the foods or our dreams.

Still, my heart went aflutter recently when I read about a company that makes gluten-free cookie dough ice cream. (Technically its a dairy-free frozen dessert.) This is a product I never thought anyone would go to the trouble to make — but here it is.

I tried to buy a pint of Turtle Mountain’s Purely Decadent cookie-dough flavor ( right away just because it seemed so wonderful. Alas, it was sold out locally. So I can’t tell you how Amanda thought it tastes. Right now that doesn’t seem matter — though it will in the long run if the “ice cream” is to last. For now it’s enough that someone decided to make it at all.