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
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.