Snickerdoodle Ice Cream

I wasn’t prepared for this. Or maybe I was? Last week was an average week, considering it was April  and not June. We had some sun, some rain and temperatures around 15°C. But then we went outside and were blinded by crazy sunshine. F. was getting uncomfortable in her stroller pretty soon until we took off half her clothes. And then we had crazy  28°C for a couple of days. I mean, I like summer, but why does it always have to come so super fast?

Somehow it seems there were signs preparing me for this. For example the new ice cream store that had brownie, oreo, or snickerdoodle ice cream. When I found out that (of course!) non of them was vegan, I wasn’t disappointed. Instead a voice in my head said: “Make some yourself, make some!” And of course I couldn’t ignore that voice. I stocked up on cinnamon and coconut oil and I made my own snickerdoodle flavour!

But to be honest, I didn’t spent much time to develop the cookie recipe necessary for this ice cream. These snickerdoodles are not the best snickerdoodles in the world. They are also not pretty. But it doesn’t matter as most of them go straight into the ice cream batter to provide both texture and flavour. And the ice cream itself is excellent. Really excellent. I probably should take it and plant myself right in front of that shop and sell it there! Ah well, that would probably not end good.

It’s very creamy and it will soften pretty soon after you take it out of the fridge, just like shop-bought ice cream. In fact, this one softened a little bit too quickly, so I had no time for a better picture.

Snickerdoodle Ice Cream

For the cookies:

40 g (3 tablespoons) refined coconut oil, softened
50 g (1/4 cup) sugar
90 g (3/4 cup) all-purpose flour
1/4 teaspoon baking powder
2 tablespoons soy milk

For rolling:

2 tablespoons sugar
2 teaspoons cinnamon

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
Beat together coconut oil and sugar. Mix in flour and baking powder. Add soy milk and form a dough. Form 7 walnut-sized balls and roll them in the cinnamon sugar mixture. Transfer them to the baking sheet and flatten a bit with your hands. Bake for 6-7 minutes. Let cool and reserve 4 cookies. Crush the remaining 3 cookies and freeze them. (These crumbs will be added to the ice cream later.)

For the ice cream:

4 snickerdoodle cookies
480 ml (2 cups) soy milk
90 ml (6 tablespoons) melted refined coconut oil
120 g (1/2 cup) plain or unsweetened soy yoghurt
100 g (1/2 cup) sugar
1/4 teaspoon guar gum (optional)
2 teaspoons vanilla extract
1/2 to 1 teaspoon cinnamon

Place cookies and soy milk in a blender (or use an immersion blender) and process into a smooth liquid. Add oil, yoghurt, guar gum, if using (it’s best to mix the gum with the sugar first, to avoid lumps), and vanilla. Blend again. Add cinnamon to taste.

Refrigerate the mixture overnight. Use an ice cream maker to freeze. Remove frozen cookie crumbs for the freezer and stirr into the finished ice cream. Store in the freezer and remove a couple of minutes before serving.

16 thoughts on “Snickerdoodle Ice Cream

  1. Yay, ice cream! We are so lucky, we have a fabulous electric Italian gelato machine–we’ve had it since before we were married (eons ago!). We are due to have good weather on Sunday/Mother’s Day. Maybe we’ll make some ice cream. My favorite is a Buttermilk Almond that I veganized from the NY Times. It’s funny meg mentioned PPK’s Mexican Hot Chocolate cookies. I love them and was just showing them to my son’s girlfriend, who is staying with us for a while and learning LOTS of vegan cooking and baking. We’ve made cookies every few days from VCIYCJ. Sorry, I’m babbling, it’s really time for sleep.

  2. Now there’s something I’d never have thought of myself! Baking cookies only to smush them up into ice cream :)
    Beautiful picture! I’ll definitely be trying this in the near future, if only to avoid that horrible scenario – wanting to get some ice cream when you’re out and about, and in the end settling for some juice because of the lack of vegan options :))

  3. I’ve actually never had snickerdoodle cookies, although I’ve come across a lot of recipes for them. It’s about time I make some. And yes it’s icecream time! It’s not warm enough over here at the moment, but I am freezing some icecream at the moment nevertheless! Will try your icecream recipe too! :)

  4. oooooh I’ve got to try this. All the ice creams from your site have been brilliant. I might try almond instead of soy milk though as I’m not keen on the taste. Do you think it would be thick enough to give it that really creamy taste?

    1. Thank you, Gill! Actually I couldn’t taste the soy milk in this one at all, but you can give almond milk a try. I think the cookies and the yoghurt provide enough texture.

  5. Oh wow, I must make this on the weekend! Would xanthan gum be an okay substitute for guar gum?

    A great variation on this could be made with the PPK’s Mexican hot chocolate snickerdoodles…. :)

  6. Hey! That looks good. I have always like snickerdoodle…and the one I found was in Wellington, new Zealand which they offer vegan snickerdoodle ice cream!

    Well I look forward to following you on Twitter….so I can keep up with your updates!


  7. What a perfect bowl of ice cream! It’s high summer here too all of a sudden–92 Fahrenheit today. Totally crazy for a mountain town. I really need to invest in an ice cream maker soon! :)

  8. Awesome! I love the snickerdoodles featured on celine’s blog, I think they’re originally from vegetarian times or something. I made billberry ice cream yesterday, since it has been really hot here as well for a couple of days.

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