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 ¼ 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.
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 ½ the chopped Snickerdoodles
Pour about ½ 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!
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
- 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 ½ the chopped Snickerdoodles. Churn for 30 seconds more.
- In a small loaf pan or similarly sized container place about ½ 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.