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Vegan Snickerdoodle Ice Cream in a cone

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.
5 from 4 votes
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Prep Time: 10 minutes
Cook Time: 5 minutes
Freeze Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 4 cups
Calories: 158kcal
Author: Sarah McMinn



  • 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.


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.
Variations - 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!


Calories: 158kcal | Carbohydrates: 39g | Sodium: 6mg | Potassium: 24mg | Sugar: 34g | Calcium: 25mg | Iron: 0.2mg