Did you know you can have ice cream that is not only vegan but also raw, creamy, and delicious?!? Here's a heavenly recipe my friend, Gala, and I came up with that is reminiscent of Grandma's snickerdoodle cookies. Mmm mmm ... This recipe is surprisingly easy to throw together, the longest wait time is the soaking of the Brazil nuts and the freezing of the ice cream. The great part about this recipe is that you can make substitutions if you don't have access to certain ingredients or would prefer something else. Give it a try and let me know what your tastebuds think! ☺
Snickerdoodle Ice Cream
Ready in 6-24 hours
Serving size: ½ cup
Servings: about 13
- 1 cup Brazil milk pulp* (or whatever nut/seed you prefer)
- 2 cups water
- 1.25 cups raw honey*
- 1.25 cups young thai coconut meat
- 1 cup coconut butter
- ¼ cup lucuma powder
- 3 tbsp Vietnamese cinnamon
- 2 tbsp Ceylon cinnamon
- 2 tbsp mesquite powder
- 1 tsp ground vanilla
- A few pinches of sea salt
- Place all ingredients in a blender.
- Blend on high speed until everything is well combined (usually around 60-90 seconds).
- Pour into a large, airtight freezer-safe container and cover. Place in the freezer.
- Remove from freezer every 3-4 hours to stir, then place back in the freezer. (If you skip this step, it’s not a huge deal, but it will help with the consistency)
- Serve when ice cream is frozen and scoopable (typically after 6-24 hours).
*Substitutions and Notes
- If you are a strict vegan and want to substitute the honey, you can use maple syrup, date syrup, coconut nectar, or whatever you prefer.
- Brazil nuts need to be soaked for 8 hours before making your milk.