Vegan Snickerdoodle Ice Cream

This vegan snickerdoodle ice cream is made with a sweet cinnamon coconut ice cream base and gluten-free snickerdoodle cookie mix-ins for a delightful and decadent dessert.

Prep Time
10 mins
Cook Time
5 mins
Freeze Time
6 hrs
Total Time
15 mins
5 from 4 votes
Vegan Snickerdoodle Ice Cream
Course: Dessert
Cuisine: American
Keyword: Snickerdoodle Ice Cream
Servings: 4 cups
Calories: 158 kcal
Author: Sarah McMinn
  1. Place the bowl of your ice cream maker in the freezer the night before.
  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Thaw 10 minutes before serving, if necessary.
Nutrition Facts
Vegan Snickerdoodle Ice Cream
Amount Per Serving
Calories 158
% Daily Value*
Sodium 6mg0%
Potassium 24mg1%
Carbohydrates 39g13%
Sugar 34g38%
Calcium 25mg3%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.