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The Batter Thickens

A food blog balancing sweet treats & healthy eats.

Dairy Free Snickerdoodle Ice Cream

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My brother has recently switched to eating dairy-free ice cream. I can’t blame him, because when you don’t eat dairy regularly it can really mess with your system when you do have it. But the good news is that dairy free ice cream has made some major strides in recent years! There’s a lot of options in the grocery store, and there’s even better options at a lot of local ice cream shops! So, inspired by some of the great dairy free ice cream options, he requested some to go with his birthday cake. I decided a good pairing would be dairy free snickerdoodle ice cream.

The base of this ice cream uses coconut cream. Which is probably the creamiest non-dairy option out there. So it has a really good consistency and feels just like ice cream. I will say that the coconut flavor is hard to cover up. You really have to go in hard with the other flavorings, and I don’t know if cinnamon is a strong enough flavor to do that. This doesn’t taste like coconut cinnamon, but there’s a sort of lingering coconut note in there somewhere.

The solution might just be to add more sugar and flavorings. The other solution might be switching the coconut cream out for another non-dairy option. I think the next creamiest non-dairy option is probably cashew milk, and cashew milk has a more subtle flavor. And a nutty background flavor fits with a lot of other ice cream flavors. But would it be the same level of creami-ness??

I think more experimenting with the world of non-dairy ice cream will have to happen. It’s a challenge I am willing to take on. So selfless and courageous, I know. In the meantime, my family will just have to soldier on through eating all the non-dairy ice creams I make. We’ll choke it down!

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Dairy Free Snickerdoodle Ice Cream

  • Author: Audrey
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Ingredients

  • 2 (15-oz) cans full-fat coconut milk
  • 1/2 cup brown sugar
  • 1/2 tsp sea salt
  • 1 tsp butter vanilla extract
  • 1 tbsp cinnamon

Instructions

  1. Add all of the ingredients to a medium sized saucepan and heat over medium heat. Stir and heat the ingredients just until they are well-combined and creamy. The sugar will dissolve. Taste test this mixture for sweetness and add more pure sugar or extract and cinnamon to your personal taste if desired.
  2. Remove the ice cream base from the heat and allow to cool. Once it’s cooled to room temperature, transfer it to an airtight container and refrigerate until completely chilled, about 2 hours.
  3. Pour the chilled ice cream custard into your ice cream machine and churn according to manufacturer instructions. Allow the ice cream to churn until it reaches a soft serve consistency.
  4. Once your ice cream reaches the consistency of soft serve, you can serve it right away as is or freeze it for a traditional firmer consistency.
  5. To do so, transfer the ice cream to a freezer-safe container, smooth it down, and cover the surface with parchment paper before putting a lid on it. Freeze until completely frozen, at least 2 hours.
  6. When you’re ready to serve the ice cream, bring it out of the freezer and thaw at room temperature for a few minutes.

Notes

Adapted from The Roasted Root

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