Gluten Free Snickerdoodle Ice Cream

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

  1. 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.
  2. 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

Making your own dairy-free, refined sugar-free ice cream at home is one of the simplest things to do! With the irresistible flavors of cinnamon and vanilla, this ice cream gives a nod to the classic snickerdoodle cookie. Ice cream makers can be purchased at a reasonable price from most home good stores. (And keep your eyes peeled at summer garage sales too!)

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