Delicious Healthy Snickerdoodle Ice Cream

This Vegan Snickerdoodle Ice Cream is the perfect cozy treat with fall and winter's favorite flavors. Deliciously creamy with an irresistible cinnamon sugar swirl, this churn recipe has only natural ingredients and is vegan, oil-free, gluten-free, refined sugar-free, and plant-based.

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If you love sugar cookies generously flavored with cinnamon, you'll love this Snickerdoodle Ice Cream. Every bite tastes like my beloved Vegan Snickerdoodle Cookies but comes in creamy frozen goodness, ice cream. It's full of cinnamon and only good for your ingredients, so you can also feel great about treating yourself. 

I am no stranger to making churned ice cream, and I have a few on the blog that are perfect for those who love classic flavors swirled in an easy ice cream recipe. There is my Vegan Hot Chocolate Ice Cream, Creamy Peanut Butter Ice Cream, or the Healthy Vegan Gingerbread Ice Cream.  I suggest you try them all. But today, it's all about recreating the flavors of the favorite Snickerdoodle cookies into the creamiest ice cream base. I promise it's another winner, and you'll love this healthy vegan churn ice cream recipe, which is the perfect dessert to celebrate fall and winter. 

A few extra steps are involved compared to some of my other ice cream recipes because, with a frozen treat that starts with Snickerdoodle, you know you're making something special. But all you need to do is follow my directions and helpful tips, and you'll be on your way to enjoying one of my best vegan ice creams. 

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Ingredients To Make Snickerdoodle Ice Cream: 

Here's what you need to make this Snickerdoodle cinnamon ice cream. For your convenience, I have included some links with my favorite products so you can easily order some items directly online.

Snickerdoodle Ice Cream:

• Raw Cashews: Full of fiber, rich in nutrients, and high in protein, these creamy nuts, when properly soaked, will make up the perfect base for this vegan ice cream. They add a rich and fulfilling texture that generously absorbs all the flavors of the rest of the ingredients. I always buy raw cashews in bulk from Wilderness Poets (use code "NATURALVEGAN" to get $10 off any purchase of $49 or more).
• Coconut Milk: This super rich and smooth plant-based milk acts like heavy cream but without the dairy.
• Medjool Dates: They not only naturally sweeten this creamy treat with a hint of caramel flavor, but they're full of nutrients and fiber. Make sure you buy enough to also make my Vegan Coffee Ice Cream-for coffee lovers-and Vegan Peanut Butter And Jelly Ice Cream-for my PB&J lovers.
• Vanilla Extract: This little extract does more than add natural flavor. It prevents the ice cream from freezing into a solid block. I love Mexican vanilla because of its richer and bolder vanilla taste.
• Ground cinnamon: This spice is the core natural ingredient for achieving the desired Snickerdoodle cookie flavor. Plenty of special cinnamon varieties exist, such as Ceylon, Saigon, Royal (Vietnamese), and Korintje. I used Saigon just because it's what I had on hand.

Cinnamon Swirl:

• Date Sugar: This unrefined sweetener is made from dehydrated and ground dates. It has a similar texture to regular sugar yet still contains micro and macronutrients. Plus, it does not dissolve as the ice cream freezes, giving you that forever sugar crunch we love in this Snickerdoodle Ice Cream.
• Date Syrup: This plant-based syrup is another much healthier sweetener made from dates but with a texture similar to maple syrup, honey, or agave!
• Ground cinnamon: You've got to have enough cinnamon to get that irresistible Snickerdoodle flavor. So, I'm adding some to the swirl as well.
• Raw Cashew Butter - It's essential to use raw and not roasted cashew butter for a smooth and creamy texture and to avoid bitter flavors. Trust me on this one. I get my raw cashew butter in bulk (because I use it for many of my whole foods plant-based dessert recipes like my creamy Vegan Lemon Raspberry Bars or Healthy Vegan Eggnog Cheesecake-another fall or winter favorite ). As a plant-based cook, you'll appreciate having them in your pantry whenever you want to make a deliciously creamy and satisfying treat. Don't forget to use my code: "NATURALVEGAN", which gets you $10 off any purchase of $49 or more with Wilderness Poets!

How To Make Snickerdoodle Ice Cream:

Don't be intimidated by this ice cream recipe. It's so much easier than it looks, and I'm here to help you every step of the way. Once you've made it, it becomes second nature and a recipe you can easily rely on whenever you crave a creamy ice cream treat with nostalgic flavors. And don't forget to check my video below! Let's make delicious homemade ice cream.

• Soak The Nuts And Dates: In a medium bowl, cover the cashews and dates with water and place in the fridge. Soak for at least 4 hours or overnight.
• Blend Ice Cream Ingredients: Strain the soaked nuts and dates and add to the high-speed blender. Blend together with the coconut milk, vanilla extract, and cinnamon on high speed for a full minute until it resembles a heavy whipping cream (no cashew bumps). 
• Use the Ice Cream Machine: Pour the blended ice cream mixture into the ice cream maker and churn for 35-45 minutes or until it sticks to the paddle.
• Make The Cinnamon Swirl Layer: Add all cinnamon swirl ingredients in a small bowl and mix until thick and smooth.
• Assemble Ice Cream With Cinnamon Swirl And Freeze: When ready, scoop large spoonfuls of ice cream into an ice cream container. Add the cinnamon swirl and squirt blobs into the ice cream using a piping back (affiliate link) or zip lock bag, and use a chopstick or knife to swirl it in. Continue this process until you're out of ice cream and cinnamon swirl. Cover and place the Snickerdoodle Ice Cream in the freezer for a few hours or overnight. Scoop and enjoy!

Top Tips:

Here are my tips for making this vegan Ice Cream recipe:

• Read All The Directions Ahead Of Time: Making healthier vegan ice cream requires you to factor in some pre-soaking time for specific ingredients you need to know beforehand. It's always best to read the recipe instructions before embarking on this Snickerdoodle ice cream recipe so there are no last-minute surprises, and you are fully prepared to make the creamiest treat.
• Safe Time: Safe a bit of time and make the cinnamon swirl layer while the ice cream is churning.  
• Repurpose Ingredients: Don't throw away the water in which you've soaked the nuts and dates. It's super sweet and delicious when thrown into smoothies or mixed in with juices like my Women's Green Juice or Collard Mint Green Juice.  Strain and store it in an airtight container in the fridge, and use some every time you want to add a touch of extra sweetness to these drinks.

Equipment Needed:  

Here's what you need to make this ice cream creation:

• A medium-sized to large bowl: To soak in the raw cashews and dates.
• A high-speed blender: To thoroughly blend the ice cream ingredients.
• An ice cream maker: To churn the ice cream.
• A piping back or zip lock back: To swirl in the cinnamon swirl layer. If using a zip lock back, scoop the cinnamon swirl into the bag using a rubber spatula and push it toward the bottom of one of its corners. Once you've filled the bag, squeeze out any excess air and twist the top of the bag to keep pressure on the swirl. Snip the tip off the bag (the the corner where the cinnamon swirl layer is) so it can flow freely. Now, you can squeeze or squirt blobs into the ice cream.
• A chopstick or knife: To spin the cinnamon swirl layer into the ice cream.
• Ice cream containers: To store and freeze the ice cream.
• Ice Cream Scoop: To scoop equally sized and well-rounded globs into your favorite bowls.

Serving Suggestions:  

• To get the best texture: I highly recommend letting the ice cream sit on the counter for about 5 to 10 minutes before serving. Because this ice cream is made with healthy plant-based ingredients, it freezes differently than store-bought, which often uses fillers and unnatural ingredients to prevent freezer burn. This frozen treat is just as rich and creamy as the real deal when stored and served correctly, yet so much healthier. 
• Serve: Enjoy as-is in cute little bowls and spoons, or, my favorite, use your favorite waffle cones (affiliate link). 
• Extra toppings: Top it off with a dollop of vegan whipped cream, or garnish with one of my favorite cookies, Healthy Snickerdoodles.
• Make it special: Use my Healthy Snickerdoodles Cookies to make vegan snickerdoodle ice cream sandwiches. Plant a small scoop between two cookies and round off the edges-it's so good!

Recipe FAQs 

More vegan Ice Cream Recipes To Try Next: 

Looking for more delicious vegan ice cream recipes? Make sure to check out some of the other recipes on my website!

If you try this Vegan Snickerdoodle Ice Cream Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!`

Delicious Healthy Snickerdoodle Ice Cream

Katie

This Vegan Snickerdoodle Ice Cream is the perfect cozy treat with fall and winter's favorite flavors. Deliciously creamy with an irresistible cinnamon sugar swirl, this churn recipe has only natural ingredients and is vegan, oil-free, gluten-free, refined sugar-free, and plant-based.

5 from 15 votes

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Prep Time 4 hours hrs

Churning time 45 minutes mins

Total Time 4 hours hrs 45 minutes mins

Course Dessert

Servings 6 people

Equipment

• 1 High speed blender
• 1 Ice Cream Maker
• ice cream container

Ingredients

  

1x2x3x

For The SnickerDoodle Ice Cream:

• 1 cup raw cashews
• 10-12 medjool dates
• 1 can full fat coconut milk
• 2 teaspoon vanilla extract
• 1 ½ tsp cinnamon

For The Cinnamon Swirl:

• ¼ cup raw cashew butter "NATURALVEGAN" for $10 off!
• ¼ cup date sugar
• 3 tablespoon date syrup
• 2 teaspoon cinnamon

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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

*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.

Keyword healthy dessert, healthy ice cream, healthy vegan snickerdoodles, Snickerdoodle Ice Cream

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More Vegan Holiday Recipes:

Looking for more delicious vegan recipes to make this Holiday season? Make sure to check out some of the other recipes on my website!