Is Cookie Dough Ice Cream Gluten Free?

The Ingredient Breakdown

When determining if a dessert is safe for a gluten-free diet, the devil is in the details—specifically, the source of the 'flour' used in the dough. In this product, the Cookie Dough ingredient is the primary area of concern. However, the formulation is cleverly designed to be low-carb and gluten-free by utilizing Almonds (almond flour) as the structural base. This eliminates the gluten risk entirely.

Furthermore, the Chocolatey Flakes are composed of Coconut Oil, Cocoa, and Erythritol. These are naturally gluten-free ingredients. The stabilizers and emulsifiers used, such as Peruvian Carob Gum, Guar Gum, and Sunflower Lecithin, are plant-derived and safe for celiacs. There are no hidden gluten sources like malt or modified food starch in this list.

It is also important to note the absence of oat ingredients. While oats are naturally gluten-free, they are frequently cross-contaminated with wheat during processing. Since this recipe uses almond flour and chicory root fiber instead of oats, the risk of cross-contamination is significantly lower.

Nutritional Value

From a nutritional standpoint, this ice cream is formulated as a 'better-for-you' indulgence. It is sweetened almost exclusively with Erythritol and Monk Fruit, which are non-nutritive sweeteners. This means the sugar count is exceptionally low compared to traditional ice cream, which typically relies heavily on cane sugar or corn syrup.

The fat content is derived primarily from Cream, Butter, and Coconut Oil. While these are higher in saturated fats, they provide the rich mouthfeel expected in premium ice cream without the sugar spike. The inclusion of Milk Protein Isolate and Egg Yolks boosts the protein content slightly, helping to satiate hunger. However, because of the high fat content and the presence of sugar alcohols (which can cause digestive upset in sensitive individuals), portion control is still recommended.