Snickerdoodle Ice Cream
Updated Jun 26, 2018, Published Sep 26, 2013
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Ingredients
- 1 (13.5-ounce) can coconut milk (full fat)
- ¾ cup unsweetened almond or hemp milk
- ½ cup (packed) pitted Medjool dates
- ¼ cup honey
- 1 ¾ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 1/8 teaspoon sea salt
Directions
- Combine all of the ingredients in a blender and blend on high until creamy and smooth, 30-45 seconds. The dates should be completely blended with no chunks remaining.
- Pour the ice cream into an ice cream maker and freeze according to the manufacturer’s instructions. Store in an airtight container in the freezer.
Go Vegan:
Turn this into Maple Snickerdoodle Ice Cream by replacing the honey with Grade B maple syrup.
Servings
Makes about 3 cups
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