Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat together egg substitutes, sugar, and vanilla well. add cream and half-n-half (or milk) and beat well. pour into a covered pitcher and set in fridge chill well. pour chilled liquid into an ice cream maker according to manufacturer's directions. while the ice cream machine is running, go ahead and chop up the cookie dough chunks- stir them into the ice cream once the ice cream maker has completed the freezing process. ice cream will still be fairly soft at this point- transfer to an airtight freezer container and freeze until firm. plan to eat up quickly as this only keeps fresh a few days.

Target recipe: set the oven to 190°c/375°f/gas 5. beat the butter and sugars together in a mixing bowl until creamy. break the egg into the bowl and beat it into the mixture until smooth. then add the vanilla essence and mix. add the flour, salt and bicarbonate of soda to the mixture, a little at a time, and stir everything together well. now add the chocolate chips and stir them in until they are evenly spread through the mixture. butter the baking trays and spoon small mounds of the mixture on them leaving quite big spaces between the mounds. bake the cookies for 10 to 12 minutes until they are an even golden brown colour, then transfer them to a wire rack to cool.