Snickerdoodle Ice Cream

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You guys!!!!

This ice cream is so good!

So, despite all of the typical Christmastime craziness, I was really wanting to make one last delicious holiday treat. I know it’s cold, but I was really wanting a holiday ice cream. Tons of cinnamon, honey, and cookies… obviously.

This ice cream is also a treat that you don’t have to feel guilty about! It’s free of dairy, refined sugars, grain AND gluten, and low on unhealthy fats. Do you want some already??

I mean, this is what I ate for lunch the day I made it, soo… no guilt tripping.

Did you all have a great Christmas? I know we did!


For the ice cream:

  • 2 ripe bananas
  • 1 1/2 – 2 cups unsweetened vanilla almond milk
  • 2 Tbsp honey

For the cookies:

  • 1/4 cup blanched almond flour
  • 1/2 cup coconut flour
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1 tsp baking soda
  • 1/4 cup coconut oil, softened (or, if you can have dairy, you can use butter)
  • 1/4 cup honey
  • 1 egg
  • 1 tsp vanilla

Blend all ingredients for the ice cream in a blender until smooth.

Cover with plastic wrap and freeze, placing in the bottom of the freezer to prevent ice from forming.

While the ice cream is setting, preheat the oven to 350 degrees.

In a large bowl, place all of the dry ingredients for the cookies. Mix well.

In a smaller separate bowl, mix all of the wet ingredients.

Add the wet to the dry ingredients and mix until everything is well incorporated. The mixture should be thick.

On a baking sheet lined with parchment paper, pour the dough and spread evenly.

Bake for 5-7 minutes or until cookies are cooked all the way through.

Once the ice cream begins to set (mine took about an hour), chop up the cooked cookies and add to the ice cream. Mix well and place back in the freezer to re-freeze.

Enjoy after ice cream has fully set… if you can wait that long!

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