This vegan snickerdoodle ice cream is something to get excited about. It is made with a sweet cinnamon coconut ice cream base and gluten-free snickerdoodle cookie mix-ins for a delightful and decadent dessert.
Oh, hey there. It’s ice cream time again!
If you know me at all, then you know how much I love homemade vegan ice cream. You will find quite a lot of ice cream recipes on the blog. Among my favorites are: coconut milk ice cream, classic strawberry ice cream, and vegan cookie dough ice cream. So good and creamy!
Among all the ice cream recipes on this blog, this Snickerdoodle Ice Cream is one of my favorites. It is made with simple coconut milk-based that is mixed with cinnamon for creamy and delicious ice cream. Then soft chewy snickerdoodles cookie bites are mixed in for the ultimate frozen dessert.
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Recommended Ingredients & Equipment
Ingredients & Substitutions
- Coconut Milk– I have experimented with a lot of different bases for vegan ice cream. When coconut enhances the flavor of the ice cream it is my one of my favorite option for a vegan ice cream base. Full fat coconut milk is rich, thick, and similar in consistency to the heavy creamer. Therefore, it has the most similar texture to that of cow milk ice cream. This recipe calls for full-fat canned coconut milk. Do not mistake this with coconut milk that comes in a carton.
- Granulated and Brown Sugar – Check out my guide to vegan sugars and alternative sugar replacements. For a healthier sugar alternative, I recommend coconut sugar.
- Cornstarch – For a corn free version, use 1/4 cup tapioca starch.
- Vanilla Extract
- Ground Cinnamon
- Vegan Snickerdoodle Cookies – For this recipe, I used Enjoy Life’s Soft Baked Snickerdoodle Cookies. Enjoy Life Foods is a wonderful company that produces some of the best allergy-free snacks and sweets. A few years ago they became the first gluten-free company to receive non-GMO status for 100% of its products. You can also use homemade snickerdoodle cookies.
Recommended Equipment
Most importantly, you will need an ice cream maker. I love my ice cream maker. It is compact and makes the perfect creamy ice cream every time! You should also have a 9×5 loaf pan, ice cream scoop, and a set of reusable pint-sized ice cream freezer containers. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Vegan Snickerdoodle Ice Cream
Step One – Make the Ice Cream Base
To make the ice cream base, whisk together ½ cup of coconut milk and cornstarch.
Place a saucepan over medium heat and add remaining coconut milk, sugars, and salt, stirring until the sugar has completely dissolved. Add milk/cornstarch mixture and bring to a boil, stirring frequently. Once the coconut milk is boiling, stir continuously for 2 minutes, until the ice cream base is thick and cornstarch is completely cooked.
Remove from heat and add the vanilla and cinnamon.
Step Two – Chill the Custard
Transfer the custard to a shallow container, cover, and refrigerate for at least 4 hours, until the custard is chilled all the way through.
Step Three – Churn
Add the chilled ice cream base to the frozen ice cream bowl and churn according to the manufacturer’s instructions. Church until it becomes thick and resembles soft serve. Once it is rich and creamy, add 1/2 the chopped Snickerdoodles
Pour about 1/2 of the ice cream into a standard-size loaf pan and smooth over. Layer with remaining snickerdoodles and top with remaining ice cream. Return to the freezer for another 2 hours.
Serving and Storing
Store the ice cream in an airtight container in the freezer for up to 1 month. I store my ice cream in pint-sized ice cream tubs to keep them fresh and avoid freezer burn.
Serve your ice cream slightly thawed. Allow the ice cream to thaw 10-15 minutes before serving. Serve it in a bowl, in cones, or as part of an ice cream sundae.
Frequently Asked Questions
While I totally recommend getting an ice cream maker ASAP, you can make a creamy custard without the machine.
To do this, make your ice cream base as outlined above. Once it’s ready, transfer it to a baking sheet and place in the freezer. When the ice cream is frozen, break it into chunks and blend it in a food processor until it becomes smooth and creamy. This may take up to 10 minutes. Transfer to a loaf pan refreeze.
You won’t get quite the same creaminess, but it works in a pinch!
Why won’t my ice cream thicken?
Every once and awhile I have a reader who cannot get their ice cream to thicken. There are a few reasons your ice cream never gets thick and creamy. Make sure to:
- Boil your coconut ice cream base for at least 2 minutes. The custard should become thick, fully coating the back of a wooden spoon.
- Freeze your ice cream maker base for at least 8 hours before using it. This is to freeze the center of the base which is essential in getting thick vegan ice cream.
- Chill the ice cream base for at least 4 hours before churning. If the ice cream base is too warm, it will melt the center of the ice cream maker and never harden.
More Vegan Ice Cream Recipes
- Vegan Butter Pecan Ice Cream
- Raw Chunky Monkey Ice Cream
- 5-Ingredient Coconut Milk Ice Cream
- Turkish Coffee Ice Cream
- Vegan Pistachio Ice Cream
Vegan Snickerdoodle Ice Cream
Ingredients
- 2 cans full-fat coconut milk
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 2 tablespoons cornstarch
- 2 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- pinch of salt
- 1 package Enjoy Life’s Soft Baked Snickerdoodles broken into chunks
Instructions
- Place the bowl of your ice cream maker in the freezer the night before.
- To make the ice cream base, whisk together ½ cup of coconut milk and cornstarch. Set aside. Place a saucepan over medium heat and add remaining coconut milk, sugars, and salt, stirring until the sugar has completely dissolved. Add milk/cornstarch mixture and bring to a boil, stirring frequently. Once the coconut milk is boiling, stir continuously for 2 minutes, until the ice cream base is thick and cornstarch is completely cooked. Remove from heat and add the vanilla and cinnamon.
- Transfer ice cream base to a shallow container and chill for at least 2 hours. For the best results, this should be made the night before.
- Churn the ice cream according to the manufacturer's instructions. Once it is thick and creamy and resembles soft serve, add 1/2 the chopped Snickerdoodles. Churn for 30 seconds more.
- In a small loaf pan or similarly sized container place about 1/2 of the ice cream and smooth down. Layer with remaining snickerdoodles and top with remaining ice cream. Return to the freezer for another 2 hours.
- Thaw 10 minutes before serving, if necessary.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
mary k says
I recently bought an ice cream maker and this was the 6th or so recipe I’ve tried from various sources and THIS ONE IS THE BEST ONE AND EASIEST ONE SO FARRR!!! I’ll definitely make this again. Thank you!
Jenn says
We love Enjoy Life products and they’ve been a lifesaver for snack time at my son’s school – they are not allowed anything that contains, or is produced alongside products that contain, tree nuts. I also am a HUGE snickerdoodle fan – anything with cinnamon, really. So good. This ice cream looks incredible!
Sarah says
It is so nice to have companies like Enjoy Life around that are sensitive to all different food allergies. I love them too!
Gwen says
“What a wasted life one would be that was always waiting for the next big thing and missing all the tiny joys right in front of it.” Such wise words that I need to remind myself of when I get into that mindset of waiting for that next big things. Thank you!
The snickerdoodle cookies are my daughter’s favourite of the of the Enjoy Life cookies, so I’m sure she will love this ice cream!
Mary Ellen - VNutrition says
I love snickerdoodle everything so I’m excited to try this ice cream! I love EnjoyLife products too – I use the chocolate chips all the time. 🙂
Great ways to practice mindfulness. I need to get back into yoga and unplug more.
Sarah says
Ah yes, unplugging is a big one! And one I often struggle with too.
Becky Striepe says
What a great idea for an ice cream flavor! I love snickerdoodles!
Rebecca @ Strength and Sunshine says
You had me at snickerdoodle! I love anything loaded with cinnamon and this is so perfect as a summer treat 🙂
Amy Katz from Veggies Save The Day says
I gave Brad a box of these soft cookies from Enjoy Life the other day, and he loved them! He usually doesn’t care for gluten-free cookies, but these ones he raved about. Next we’ll have to try your ice cream!
I enjoy reading your mindfulness suggestions. I’m trying to spend more time outside this summer and exploring new running routes. I find running almost meditative since I focus on my footing and breathing, if that makes sense.
Matt says
WOW!! This ice cream looks divine! The cookie chunks take it to another level, and the photography is phenomenal too 🙂 Thanks for the recipe!!
Sarah says
Thanks, Matt! I appreciate it.
Mari says
Coconut milk, cinammon, oh my! And all of that in the ice cream? I’m in! 🙂 Thank you for this great recipe, can’t wait to make it! 🙂
Sarah Newman, Vegan Chickpea says
Oooh this sounds soo delicious! I love Enjoy Life products! A scoop (or two!) of this ice cream would be marvelous right now. 😀
Casey the College Celiac says
Just when I thought Enjoy Life Food’s cookies couldn’t get any tastier! YUM!
Sarah says
Aren’t they the best?!
Tina says
Soft cookie IN the ice cream!?!?! Winning! Can’t wait to give it a try.
Sarah says
Exactly!