I am so excited to share today’s Snickerdoodle Ice Cream recipe with you all! This healthy vegan ice cream recipe is the perfect ice cream for fall and winter. It’s cozy, easy to make, and full of nutrient dense ingredients!
Tips For Making Snickerdoodle Ice Cream:
Snickerdoodle Ice Cream is one of the more complicated ice cream recipes I have on my blog. However do not let this scare you away! If you follow the directions, and read through these tips, this recipe can be very easy to make. Here are some of my tips for making this vegan Snickerdoodle Ice Cream recipe:
Read the directions ahead of time:
Making healthy vegan ice cream is very different than making traditional ice cream. It takes a bit longer, because you have to soak the ingredients ahead of time. Therefore it’s important to read through the recipe beforehand so you don’t realize you have to soak the cashews and dates at the last minute.
Let it defrost slightly before eating:
Since this Snickerdoodle Ice Cream recipe is made with whole foods plant based ingredients, it freezes differently than store bought ice cream. This is actually a good thing. The reason store bought ice cream doesn’t freeze all the way through is because it is full of fillers, and unnatural ingredients to prevent it from freezing.
The good news is you can avoid these ingredients and still have creamy ice cream by making homemade vegan ice cream. It’ll be just as rich and creamy, it just needs 5-10 minutes of sitting on the counter before enjoying.
Ingredients For Snickerdoodle Ice Cream:
For The Snickerdoodle Ice Cream:
- Raw Cashews – Make up the base of this ice cream. Soaked cashews are the perfect creamy base for vegan ice cream. Cashews are full of fiber, nutrients, and high in protein. This helps make the ice cream rich and filling. I always buy raw cashews in bulk from Wilderness Poets (“VEGAN10” for $10 off!).
- Coconut Milk – Makes up the other half of the base of this ice cream. Coconut milk is my favorite plant based milk to use for ice cream. It’s super rich and smooth and doesn’t get icy at all, not to mention it’s full of nutrients.
- Medjool Dates – What is used to naturally sweeten this ice cream. I love using dates, because they’re full of nutrients and fiber, and they have the perfect caramel flavor that pairs well with the ice cream.
- Vanilla Extract – Is crucial for ensuring that the ice cream doesn’t freeze into a solid block. I always recommend using Mexican vanilla, because it has a much deeper flavor and really enhances the ice cream.
- Cinnamon – Obviously is one of the core flavors for Snickerdoodle cookies. There are plenty of special cinnamon varieties out there such as Ceylon, Saigon, Royal (Vietnamese), and Korintje. I used Saigon, just because it’s what I had on hand.
For The Cinnamon Swirl:
- Date Sugar – Is just dehydrated and ground up dates! Date sugar is a great unrefined sweetener, because it has similar texture to sugar, but still contains micro and macronutrients. Date sugar is important for this Snickerdoodle Ice Cream, because it doesn’t dissolve as the ice cream freezes. it will hold that sugar crunch forever!
- Date Syrup – Is probably my all time favorite plant based sweetener! It’s loaded with vitamins and minerals, and it is super sweet naturally. It works just like maple syrup, honey, or agave, except it’s made purely from dates!
- Cinnamon – The more the merrier when it comes to this recipe! Don’t be shy with the cinnamon.
- Raw Cashew Butter – It’s absolutely crucial to use raw cashew butter, and not roasted cashew butter. Raw cashew butter has a smooth and creamy flavor, whereas roasted is quite bitter (personally I think roasted cashew butter is horrible). I get my raw cashew butter in bulk (because I use it for so many of my whole foods plant based dessert recipes). Again, my code: “VEGAN10” gets you $10 off your purchase!
How To Make Snickerdoodle Ice Cream:
This Snickerdoodle Ice Cream is the perfect homemade ice cream for fall and winter. It only takes a couple steps, and a few tools. All you will need to make this recipe is: a medium sized bowl, a high speed blender, and an ice cream machine.
Begin making this recipe by combining the raw cashews and medjool dates together in a medium bowl. Add in water until they are completely covered. Place in the fridge to soak for at least 4 hours, or overnight.
Once the cashews and dates have soften, strain them and add to the high speed blender. I like to save the water to add to smoothies, because it’s super sweet. You can also save it and gradually add it in while churning the ice cream. It may freeze slightly icier, but if you’re planning to enjoy this as soft serve, it will be perfectly rich and creamy.
Add the coconut milk, vanilla extract, and cinnamon. Blend on high for a full minute. You want it to resemble heavy whipping cream (no cashew bumps). Once smooth, pour into the ice cream maker and churn for 35-45 minutes, or until it sticks to the paddle.
While the ice cream is churning, make the cinnamon swirl layer. Add all ingredients together in a small bowl and mix until thick and smooth.
When the ice cream is ready, scoop large spoonfuls into an ice cream container. Add the cinnamon swirl by scooping it into a zip lock bag and squirting blobs into the ice cream and using a chopstick, or knife to move it around. Continue this process until you’re out of ice cream and cinnamon swirl.
Cover and place the Snickerdoodle Ice Cream in the freezer to freeze for a couple hours, or overnight. Scoop and enjoy!
Frequently Asked Questions:
How Long Does This Snickerdoodle Ice Cream Keep?
One of the many reasons that I love vegan ice cream is because it keeps much longer than traditional ice cream. Since every aspect of the ice cream is plant based, it won’t spoil like animal based foods. However it all comes down to how you store the ice cream. Since this Snickerdoodle Ice Cream is homemade, it is super important that you store it correctly to avoid problems such as freezer burn.
I would recommend investing in Ice Cream Containers if you plan to make homemade ice cream often. I have found that these are the best way to store homemade ice cream, because they don’t get too cold, and they seal really well. I wouldn’t recommend storing ice cream in glass containers, because it freezes too fast, and it doesn’t defrost well at all.
Is This Snickerdoodle Ice Cream Healthy?
Making homemade ice cream is a great way to enjoy a healthier version of your favorite flavors. Most store bought ice cream is packed full of processed junk! Therefore no matter how you make it, homemade ice cream will be healthier.
However, there are still ways that homemade vegan ice cream can be unhealthy. For example, most plant based ice cream recipes call for refined sugars, processed oils, and empty calories. This Snickerdoodle Ice Cream recipe is the complete opposite. It’s packed full of nutrient dense ingredients, and is free of all the bad stuff. This recipe is:
- Vegan
- Oil-Free
- Gluten-Free
- Refined Sugar-Free
- High Fiber
- Naturally Sweetened
Related Recipes:
- Peanut Butter And Jelly Ice Cream
- Oatmeal Raisin Ice Cream
- Vegan Coffee Ice Cream
- Mint Chocolate Chip Popsicles
Snickerdoodle Ice Cream
Equipment
- ice cream container
Ingredients
For The SnickerDoodle Ice Cream:
- 1 cup raw cashews
- 10-12 medjool dates
- 1 can full fat coconut milk
- 2 tsp vanilla extract
- 1 1/2 tsp cinnamon
For The Cinnamon Swirl:
- 1/4 cup raw cashew butter "VEGAN10" for $10 off!
- 1/4 cup date sugar
- 3 tbsp date syrup
- 2 tsp cinnamon
Instructions
- Begin by combining the raw cashews and medjool dates together in a medium bowl. Add in water until they are completely covered. Place in the fridge to soak for at least 4 hours, or overnight.
- Once the cashews and dates have soften, strain them and add to the high speed blender*. Add the coconut milk, vanilla extract, and cinnamon. Blend on high for a full minute. You want it to resemble heavy whipping cream (no cashew bumps).
- Once smooth, pour into the ice cream maker and churn for 35-45 minutes, or until it sticks to the paddle.
- While the ice cream is churning, make the cinnamon swirl layer. Add all ingredients together in a small bowl and mix until thick and smooth.
- When the ice cream is ready, scoop large spoonfuls into an ice cream container. Add the cinnamon swirl by scooping it into a ziplock bag and squirting blobs into the ice cream and using a chopstick, or knife to move it around. Continue this process until you're out of ice cream and cinnamon swirl.
- Cover and place the Snickerdoodle Ice Cream in the freezer to freeze for a couple hours, or overnight. Scoop and enjoy!
Notes
Snickerdoodle is a favorite flavor of mine and this vegan ice cream is perfect.
Great recipe! I loved the result. It was very creamy and tasted like a cold snicker bar. J
Delicious ice cream recipe. Everyone loved it so much we polished this batch already
The kids were thrilled when they heard I was making ice cream, lol. This was easy, creamy, and so delicious! Thanks for the recipe!
the flavor of this ice cream turned out so good! the perfect sweet treat!
What a great recipe! Definitely pinned this for the holidays!
Snickerdoodle cookies are my favorite, but I’ve never had snickerdoodle ice cream! It looks amazing!
Absolutely loved this vegan ice cream!
This snickerdoodle ice cream was so good! Turned out super creamy and was easy to make!